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Ny Restaurant Week

The exterior of Tribeca Grill in New ...
Data da imagem: 08/07/2017
Cod. da imagem: ny090717183004
Crédito: Stephen Speranza/ The New York Times/ Fotoarena

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The exterior of Tribeca Grill in New York.

Data da imagem: 08/07/2017

Cod. da imagem: ny090717183004

The exterior of Tribeca Grill in New York.

Crédito: Stephen Speranza/ The New York Times/ Fotoarena

The exterior of Tribeca Grill in New York, June 23, 2017. Visitors and residents thrill to sit down for New YorkÕs fanciest dining at a discount during Restaurant Week, but it wasnÕt originally thought to be great for the restaurants. (Stephen Speranza/The New York Times/Fotoarena)

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Ny Restaurant Week

The Tribeca Grill in New York.
Data da imagem: 08/07/2017
Cod. da imagem: ny090717160804
Crédito: Stephen Speranza/ The New York Times/ Fotoarena

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The Tribeca Grill in New York.

Data da imagem: 08/07/2017

Cod. da imagem: ny090717160804

The Tribeca Grill in New York.

Crédito: Stephen Speranza/ The New York Times/ Fotoarena

The Tribeca Grill in New York, June 23, 2017. Visitors and residents thrill to sit down for New York?s fanciest dining at a discount during Restaurant Week, but it wasn?t originally thought to be great for the restaurants. (Stephen Speranza/The New York Times/Fotoarena)

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Ny Restaurant Week

Tracy Nieporent, director of marketing ...
Data da imagem: 08/07/2017
Cod. da imagem: ny090717160603
Crédito: Stephen Speranza/ The New York Times/ Fotoarena

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Tracy Nieporent, director of marketing for the company that operates Tribeca Grill and five other restaurants, at the Tribeca Grill in New York.

Data da imagem: 08/07/2017

Cod. da imagem: ny090717160603

Tracy Nieporent, director of marketing for the company that operates Tribeca Grill and five other restaurants, at the Tribeca Grill in New York.

Crédito: Stephen Speranza/ The New York Times/ Fotoarena

Tracy Nieporent, director of marketing for the company that operates Tribeca Grill and five other restaurants, at the Tribeca Grill in New York, June 23, 2017. ?The reason we do it is it always generates a good volume of business when times are a little slower,? said Nieporent of Restaurant Week. (Stephen Speranza/The New York Times/Fotoarena)

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Beermaker Taprooms

Customers at Notch Brewing in Salem, ...
Data da imagem: 05/07/2017
Cod. da imagem: ny180717153210
Crédito: Gretchen Ertl/ The New York Times/ Fotoarena

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Customers at Notch Brewing in Salem, Mass.

Data da imagem: 05/07/2017

Cod. da imagem: ny180717153210

Customers at Notch Brewing in Salem, Mass.

Crédito: Gretchen Ertl/ The New York Times/ Fotoarena

Customers at Notch Brewing in Salem, Mass., July 5, 2017. Customers at Notch Brewing serve as contact focus groups, where the brewer can test new brews and get immediate feedback in the taproom and beer garden. (Gretchen Ertl/The New York Times/Fotoarena)

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Beermaker Taprooms

Customers at Notch Brewing in Salem, ...
Data da imagem: 05/07/2017
Cod. da imagem: ny180717153409
Crédito: Gretchen Ertl/ The New York Times/ Fotoarena

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Customers at Notch Brewing in Salem, Mass.

Data da imagem: 05/07/2017

Cod. da imagem: ny180717153409

Customers at Notch Brewing in Salem, Mass.

Crédito: Gretchen Ertl/ The New York Times/ Fotoarena

Customers at Notch Brewing in Salem, Mass., July 5, 2017. Customers at Notch Brewing serve as contact focus groups, where the brewer can test new brews and get immediate feedback in the taproom and beer garden. (Gretchen Ertl/The New York Times/Fotoarena)

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Beermaker Taprooms

Chris Lohring, owner of Notch Brewing, ...
Data da imagem: 05/07/2017
Cod. da imagem: ny180717153509
Crédito: Gretchen Ertl/ The New York Times/ Fotoarena

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Chris Lohring, owner of Notch Brewing, at the brewery in Salem, Mass.

Data da imagem: 05/07/2017

Cod. da imagem: ny180717153509

Chris Lohring, owner of Notch Brewing, at the brewery in Salem, Mass.

Crédito: Gretchen Ertl/ The New York Times/ Fotoarena

Chris Lohring, owner of Notch Brewing, at the brewery in Salem, Mass., July 5, 2017. The company opened the physical location after six years of ?contract brewing? at other breweries. A sense of place, and a place to sell, are suddenly important in the beer world. So contract, or ?gypsy,? brewers are putting down roots. (Gretchen Ertl/The New York Times/Fotoarena)

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Beermaker Taprooms

Beer cans at Notch Brewing in Salem, ...
Data da imagem: 05/07/2017
Cod. da imagem: ny180717153809
Crédito: Gretchen Ertl/ The New York Times/ Fotoarena

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Beer cans at Notch Brewing in Salem, Mass.,

Data da imagem: 05/07/2017

Cod. da imagem: ny180717153809

Beer cans at Notch Brewing in Salem, Mass.,

Crédito: Gretchen Ertl/ The New York Times/ Fotoarena

Beer cans at Notch Brewing in Salem, Mass., July 5, 2017. The company opened the physical location after six years of ?contract brewing? at other breweries. A sense of place, and a place to sell, are suddenly important in the beer world. So contract, or ?gypsy,? brewers are putting down roots. (Gretchen Ertl/The New York Times/Fotoarena)

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Beermaker Taprooms

Beer cans at Notch Brewing in Salem, ...
Data da imagem: 05/07/2017
Cod. da imagem: ny180717153609
Crédito: Gretchen Ertl/ The New York Times/ Fotoarena

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Beer cans at Notch Brewing in Salem, Mass.,

Data da imagem: 05/07/2017

Cod. da imagem: ny180717153609

Beer cans at Notch Brewing in Salem, Mass.,

Crédito: Gretchen Ertl/ The New York Times/ Fotoarena

Beer cans at Notch Brewing in Salem, Mass., July 5, 2017. The company opened the physical location after six years of ?contract brewing? at other breweries. A sense of place, and a place to sell, are suddenly important in the beer world. So contract, or ?gypsy,? brewers are putting down roots. (Gretchen Ertl/The New York Times/Fotoarena)

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Calif Chef Israel

Chicken and tomato salad with sumac ...
Data da imagem: 04/07/2017
Cod. da imagem: ny110717162704
Crédito: Jessica Emily Marx/ The New York Times/ Fotoarena

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Chicken and tomato salad with sumac and herbs.

Data da imagem: 04/07/2017

Cod. da imagem: ny110717162704

Chicken and tomato salad with sumac and herbs.

Crédito: Jessica Emily Marx/ The New York Times/ Fotoarena

In an undated photo, chicken and tomato salad with sumac and herbs, July 4, 2017. At Sara Kramer?s restaurant Kismet in California, dishes that seem simple, like Persian cucumbers and salads, contain complex flavors. (Jessica Emily Marx/The New York Times/Fotoarena)

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Neo Fjordic Chef

Lyseverket owner and chef Christopher ...
Data da imagem: 02/07/2017
Cod. da imagem: ny180717175011
Crédito: David B. Torch/ The New York Times/ Fotoarena

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Lyseverket owner and chef Christopher Haatuft, walks across a rocky landscape on Sotra, an island in the North Atlantic just west of Bergen, Norway.

Data da imagem: 02/07/2017

Cod. da imagem: ny180717175011

Lyseverket owner and chef Christopher Haatuft, walks across a rocky landscape on Sotra, an island in the North Atlantic just west of Bergen, Norway.

Crédito: David B. Torch/ The New York Times/ Fotoarena

Lyseverket owner and chef Christopher Haatuft, walks across a rocky landscape on Sotra, an island in the North Atlantic just west of Bergen, Norway, July, 2017. New Nordic chefs are guided by solemn manifestoes about nature and culture, and often restrict themselves to Scandinavian ingredients. Haatuft, who is the opposite of solemn, coined a new term for the food at his restaurant: neo-fjordic. (David B. Torch/The New York Times/Fotoarena)

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Neo Fjordic Chef

Lyseverket owner and chef Christopher ...
Data da imagem: 01/07/2017
Cod. da imagem: ny180717174810
Crédito: David B. Torch/ The New York Times/ Fotoarena

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Lyseverket owner and chef Christopher Haatuft, left, and his sous-chef Lars Brun Halvorsen plate at the restaurant in Bergen Norway.

Data da imagem: 01/07/2017

Cod. da imagem: ny180717174810

Lyseverket owner and chef Christopher Haatuft, left, and his sous-chef Lars Brun Halvorsen plate at the restaurant in Bergen Norway.

Crédito: David B. Torch/ The New York Times/ Fotoarena

Lyseverket owner and chef Christopher Haatuft, left, and his sous-chef Lars Brun Halvorsen plate at the restaurant in Bergen Norway, July, 2017. New Nordic chefs are guided by solemn manifestoes about nature and culture, and often restrict themselves to Scandinavian ingredients. Haatuft, who is the opposite of solemn, coined a new term for the food at his restaurant: neo-fjordic. (David B. Torch/The New York Times/Fotoarena)

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Neo Fjordic Chef

Sorrel-yogurt ice cream with ...
Data da imagem: 01/07/2017
Cod. da imagem: ny180717174710
Crédito: David B. Torch/ The New York Times/ Fotoarena

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Sorrel-yogurt ice cream with strawberries, rye-molasses crumble and sweet cecily at Christopher Haatuft's restaurant Lyseverket.

Data da imagem: 01/07/2017

Cod. da imagem: ny180717174710

Sorrel-yogurt ice cream with strawberries, rye-molasses crumble and sweet cecily at Christopher Haatuft's restaurant Lyseverket.

Crédito: David B. Torch/ The New York Times/ Fotoarena

Sorrel-yogurt ice cream with strawberries, rye-molasses crumble and sweet cecily at Christopher Haatuft's restaurant Lyseverket, in Bergen Norway, July, 2017. New Nordic chefs are guided by solemn manifestoes about nature and culture, and often restrict themselves to Scandinavian ingredients. Haatuft, who is the opposite of solemn, coined a new term for the food at his restaurant: neo-fjordic. (David B. Torch/The New York Times/Fotoarena)

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Neo Fjordic Chef

Pork loin and jowl, and boiled rye ...
Data da imagem: 01/07/2017
Cod. da imagem: ny180717174510
Crédito: David B. Torch/ The New York Times/ Fotoarena

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Pork loin and jowl, and boiled rye with heart, liver, and cured pork belly, elderflower garlic mayo, and radish sprouts at Christopher Haatuft's restaurant Lyseverket.

Data da imagem: 01/07/2017

Cod. da imagem: ny180717174510

Pork loin and jowl, and boiled rye with heart, liver, and cured pork belly, elderflower garlic mayo, and radish sprouts at Christopher Haatuft's restaurant Lyseverket.

Crédito: David B. Torch/ The New York Times/ Fotoarena

Pork loin and jowl, and boiled rye with heart, liver, and cured pork belly, elderflower garlic mayo, and radish sprouts at Christopher Haatuft's restaurant Lyseverket, in Bergen Norway, July, 2017. New Nordic chefs are guided by solemn manifestoes about nature and culture, and often restrict themselves to Scandinavian ingredients. Haatuft, who is the opposite of solemn, coined a new term for the food at his restaurant: neo-fjordic. (David B. Torch/The New York Times/Fotoarena)

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Neo Fjordic Chef

Roasted wild cusk with grilled ...
Data da imagem: 01/07/2017
Cod. da imagem: ny180717174310
Crédito: David B. Torch/ The New York Times/ Fotoarena

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Roasted wild cusk with grilled cabbage. at Christopher Haatuft's restaurant Lyseverket, in Bergen Norway.

Data da imagem: 01/07/2017

Cod. da imagem: ny180717174310

Roasted wild cusk with grilled cabbage. at Christopher Haatuft's restaurant Lyseverket, in Bergen Norway.

Crédito: David B. Torch/ The New York Times/ Fotoarena

Roasted wild cusk with grilled cabbage. at Christopher Haatuft's restaurant Lyseverket, in Bergen Norway, July, 2017. New Nordic chefs are guided by solemn manifestoes about nature and culture, and often restrict themselves to Scandinavian ingredients. Haatuft, who is the opposite of solemn, coined a new term for the food at his restaurant: neo-fjordic. (David B. Torch/The New York Times/Fotoarena)

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Neo Fjordic Chef

A "Fjordic" creation at Christopher ...
Data da imagem: 01/07/2017
Cod. da imagem: ny180717180110
Crédito: David B. Torch/ The New York Times/ Fotoarena

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A "Fjordic" creation at Christopher Haatuft's restaurant Lyseverket, in Bergen Norway.

Data da imagem: 01/07/2017

Cod. da imagem: ny180717180110

A "Fjordic" creation at Christopher Haatuft's restaurant Lyseverket, in Bergen Norway.

Crédito: David B. Torch/ The New York Times/ Fotoarena

Grilled scallop and roe with baby radishes and a bright, pleasingly bitter pur?e of nasturtium leaves. at Christopher Haatuft's restaurant Lyseverket, in Bergen Norway, July, 2017. New Nordic chefs are guided by solemn manifestoes about nature and culture, and often restrict themselves to Scandinavian ingredients. Haatuft, who is the opposite of solemn, coined a new term for the food at his restaurant: neo-fjordic. (David B. Torch/The New York Times/Fotoarena)

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Neo Fjordic Chef

"Fjordic" creations at Christopher ...
Data da imagem: 01/07/2017
Cod. da imagem: ny180717180010
Crédito: David B. Torch/ The New York Times/ Fotoarena

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"Fjordic" creations at Christopher Haatuft's restaurant Lyseverket, in Bergen Norway.

Data da imagem: 01/07/2017

Cod. da imagem: ny180717180010

"Fjordic" creations at Christopher Haatuft's restaurant Lyseverket, in Bergen Norway.

Crédito: David B. Torch/ The New York Times/ Fotoarena

Clockwise from top center: smoked mackerel butter on rye-pumpernickel bread; Bergen fish soup with a modern garnish of leek oil; pickled herring Òkebab;" salt-and sugar-cured halibut on a sourdough cracker and butter and house-made bread at Christopher Haatuft's restaurant Lyseverket, in Bergen Norway, July, 2017. New Nordic chefs are guided by solemn manifestoes about nature and culture, and often restrict themselves to Scandinavian ingredients. Haatuft, who is the opposite of solemn, coined a new term for the food at his restaurant: neo-fjordic. (David B. Torch/The New York Times/Fotoarena)

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Neo Fjordic Chef

Christopher Haatuft with pigs at a ...
Data da imagem: 01/07/2017
Cod. da imagem: ny180717175810
Crédito: David B. Torch/ The New York Times/ Fotoarena

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Christopher Haatuft with pigs at a farm in Voss, Norway, that supplies pork for his restaurant Lysverket.

Data da imagem: 01/07/2017

Cod. da imagem: ny180717175810

Christopher Haatuft with pigs at a farm in Voss, Norway, that supplies pork for his restaurant Lysverket.

Crédito: David B. Torch/ The New York Times/ Fotoarena

Christopher Haatuft with pigs at a farm in Voss, Norway, that supplies pork for his restaurant Lysverket in Bergen, July, 2017. New Nordic chefs are guided by solemn manifestoes about nature and culture, and often restrict themselves to Scandinavian ingredients. Haatuft, who is the opposite of solemn, coined a new term for the food at his restaurant: neo-fjordic. (David B. Torch/The New York Times/Fotoarena)

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Neo Fjordic Chef

Anders Tveite, left, at his pig farm, ...
Data da imagem: 01/07/2017
Cod. da imagem: ny180717175510
Crédito: David B. Torch/ The New York Times/ Fotoarena

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Anders Tveite, left, at his pig farm, which specializes in a Hungarian breed and is a source of pork for the restaurant of Christopher Haatuft, left, in Voss, Norway.

Data da imagem: 01/07/2017

Cod. da imagem: ny180717175510

Anders Tveite, left, at his pig farm, which specializes in a Hungarian breed and is a source of pork for the restaurant of Christopher Haatuft, left, in Voss, Norway.

Crédito: David B. Torch/ The New York Times/ Fotoarena

Anders Tveite, left, at his pig farm, which specializes in a Hungarian breed and is a source of pork for the restaurant of Christopher Haatuft, left, in Voss, Norway, July, 2017. New Nordic chefs are guided by solemn manifestoes about nature and culture, and often restrict themselves to Scandinavian ingredients. Haatuft, who is the opposite of solemn, coined a new term for the food at his restaurant: neo-fjordic. (David B. Torch/The New York Times/Fotoarena)

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Neo Fjordic Chef

Knut Finne, right, at his farm, a ...
Data da imagem: 01/07/2017
Cod. da imagem: ny180717175610
Crédito: David B. Torch/ The New York Times/ Fotoarena

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Knut Finne, right, at his farm, a source of fresh produce for the restaurant of Christopher Haatuft, left, in Voss, Norway.

Data da imagem: 01/07/2017

Cod. da imagem: ny180717175610

Knut Finne, right, at his farm, a source of fresh produce for the restaurant of Christopher Haatuft, left, in Voss, Norway.

Crédito: David B. Torch/ The New York Times/ Fotoarena

Knut Finne, right, at his farm, a source of fresh produce for the restaurant of Christopher Haatuft, left, in Voss, Norway, July, 2017. New Nordic chefs are guided by solemn manifestoes about nature and culture, and often restrict themselves to Scandinavian ingredients. Haatuft, who is the opposite of solemn, coined a new term for the food at his restaurant: neo-fjordic. (David B. Torch/The New York Times/Fotoarena)

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Neo Fjordic Chef

Christopher Haatuft, chef at Lysverket ...
Data da imagem: 01/07/2017
Cod. da imagem: ny180717175411
Crédito: David B. Torch/ The New York Times/ Fotoarena

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Christopher Haatuft, chef at Lysverket in Bergen, with strawberries at Knut Finne's farm, a source of fresh produce for his restaurant, in Voss, Norway.

Data da imagem: 01/07/2017

Cod. da imagem: ny180717175411

Christopher Haatuft, chef at Lysverket in Bergen, with strawberries at Knut Finne's farm, a source of fresh produce for his restaurant, in Voss, Norway.

Crédito: David B. Torch/ The New York Times/ Fotoarena

Christopher Haatuft, chef at Lysverket in Bergen, with strawberries at Knut Finne's farm, a source of fresh produce for his restaurant, in Voss, Norway, July, 2017. New Nordic chefs are guided by solemn manifestoes about nature and culture, and often restrict themselves to Scandinavian ingredients. Haatuft, who is the opposite of solemn, coined a new term for the food at his restaurant: neo-fjordic. (David B. Torch/The New York Times/Fotoarena)

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