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100 images Created 23 Jan 2020

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  • Baked by Melissa<br />
<br />
Photo by Danny Ghitis
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  • Milk Bar's birthday cake and birthday cake truffles.<br />
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Danny Ghitis for The New York Times
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  • Pancakes
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  • NY Strip Steak Frites at The Odean in Manhattan.<br />
<br />
(April 2, 2011)<br />
Photo by Danny Ghitis
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  • Chef Marcus Samuelsson poses for a portrait at his restaurant in Harlem, Red Rooster. <br />
Danny Ghitis for The New York Times
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  • Bridget Firtle poses for a portrait at her distillery in Brooklyn, The Noble Experiment, where she produces a rum called Owney's. <br />
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Danny Ghitis for The New York Times
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  • Bridget Firtle poses for a portrait at her distillery in Brooklyn, The Noble Experiment, where she produces a rum called Owney's. <br />
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Danny Ghitis for The New York Times
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  • Yopparai is an izakaya-style sake bar restaurant in Manhattan's Lower East Side.<br />
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Danny Ghitis for The New York Times
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  • Yopparai is an izakaya-style sake bar restaurant in Manhattan's Lower East Side.<br />
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Danny Ghitis for The New York Times
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  • Paulaner Brauhaus & Restaurant on Bowery St has reopened. From left, Andreas Heidenreich, Wolfgang Ban, Markus Tschuschnig, and Daniel Kill. <br />
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Danny Ghitis for The New York Times
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  • Rock and Rye, a new product from the New York Distilling company run by Allen Katz. The distillery is adjacent to the Brooklyn bar, The Shanty. <br />
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Danny Ghitis for The New York Times
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  • Chef Joseph Hoffman plates a persimmon miso-glazed foie gras at Picholine. <br />
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Danny Ghitis for The New York Times
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  • Persimmon miso-glazed foie gras at Picholine. <br />
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Danny Ghitis for The New York Times
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  • Rebel, a new french restaurant in the Bowery, serves a plate of comté from the Jura region of France. Chef Daniel Eddy said the atmosphere is "fine dining in a much more informal context."<br />
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Danny Ghitis for The New York Times
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  • The blueberry lattice pie. <br />
<br />
Dishes made and styled by Rebekah Peppler.<br />
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Danny Ghitis for The New York Times
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  • David Tanis prepares to Irish breads: brown soda bread and barmbrack with currants and raisins. <br />
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Danny Ghitis for The New York Times
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  • Kobrick Coffee
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  • Kobrick Coffee
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  • Kobrick Coffee
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  • Kobrick Coffee
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  • Baked by Melissa<br />
<br />
Photo by Danny Ghitis
    019_Food.JPG
  • Raw oysters at the Aquagrill in Manhattan.<br />
<br />
(April 2, 2011)<br />
Photo by Danny Ghitis
    06-Ghitis_Aquagrill_4-2-2011A.jpg
  • Jojo Apple's  strawberry pancakes in Point Lookout, NY.<br />
(October 23, 2010)<br />
Photo by Danny Ghitis
    06_Ghitis_fdCOVpancakesjojo_10-23-20...jpg
  • Braised pork shank at Sapsuckers Hops & Grub in Huntington<br />
(November 13, 2010)<br />
Photo by Danny Ghitis
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  • Eggs benedict and mimosa at The Odean in Manhattan.<br />
<br />
(April 2, 2011)<br />
Photo by Danny Ghitis
    10-Ghitis_Odean_4-2-2011A.jpg
  • An appetizer of white beans and artichoke dip with parmesan shaves and flat bread at Aperitif, a French bistro in Rockville Centre that specializes in small dishes and wines. <br />
(October 15, 2010)<br />
Photo by Danny Ghitis
    13-Ghitis_Aperitif_10-15-2010A.jpg
  • An Afternoon Delight served with pear slices at Jbird cocktails in midtown Manhattan on Friday September 16, 2011. <br />
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Danny Ghitis for The New York Times
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  • The classic lemon sgroppino at Quality Italian.<br />
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Danny Ghitis for The New York Times
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  • The cucumber mint sgroppino at Quality Italian.<br />
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Danny Ghitis for The New York Times
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  • The chili mango sgroppino at Quality Italian.<br />
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Danny Ghitis for The New York Times
    DG-BurnerDrinks-012.jpg
  • The strawberry and black pepper sgroppino at Quality Italian.<br />
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Danny Ghitis for The New York Times
    DG-BurnerDrinks-014.jpg
  • The new sgroppino cocktails at Quality Italian.<br />
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Danny Ghitis for The New York Times
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  • Kobrick Coffee
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  • Kobrick Coffee
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  • The spaghetti with razor clam at BLT Fish in the Flatiron District. <br />
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Danny Ghitis for The New York Times
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  • Florida sun shrimp with peas, polenta, and ham hock jus at BLT Fish in the Flatiron District. <br />
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Danny Ghitis for The New York Times
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  • The yellowfin tuna at BLT Fish in the Flatiron District. <br />
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Danny Ghitis for The New York Times
    Ghitis_BLTfish_014.jpg
  • Rebel, a new french restaurant in the Bowery, serves a plate of comté from the Jura region of France. Chef Daniel Eddy said the atmosphere is "fine dining in a much more informal context."<br />
<br />
Danny Ghitis for The New York Times
    Ghitis-Burner-rebelle-003.jpg
  • Burnt tomato antipasto with egg and anchovy by David Tanis.<br />
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Danny Ghitis for The New York Times
    Ghitis-CityKitchen-002.jpg
  • Burnt tomato antipasto with egg and anchovy by David Tanis.<br />
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Danny Ghitis for The New York Times
    Ghitis-CityKitchen-003.jpg
  • Burnt tomato antipasto with egg and anchovy by David Tanis.<br />
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Danny Ghitis for The New York Times
    Ghitis-CityKitchen-005.jpg
  • Chicken breast Milanese with green olive and celery relish by David Tanis. Frying the chicken. <br />
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Danny Ghitis for The New York Times
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  • Zucchini and cherry tomatoes with red pepper dressing.<br />
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Danny Ghitis for The New York Times
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  • David Tanis prepares a pasta with sardines and fennel. <br />
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Danny Ghitis for The New York Times
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  • Chicken breast Milanese with green olive and celery relish by David Tanis.<br />
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Danny Ghitis for The New York Times
    Ghitis-CityKitchen-023.jpg
  • Eggplant spread with capers.<br />
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Danny Ghitis for The New York Times
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  • Cucumbers with feta, mint and sumac.<br />
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Danny Ghitis for The New York Times
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  • David Tanis prepares a pasta with sardines and fennel. <br />
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Danny Ghitis for The New York Times
    Ghitis-CityKitchen-17.jpg
  • David Tanis prepares to Irish breads: brown soda bread and barmbrack with currants and raisins. <br />
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<br />
Danny Ghitis for The New York Times
    Ghitis-CityKitchen-27.jpg
  • Long Island greens with quinoa and whole grain mustard. Small plates at Collichio & Sons. <br />
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Danny Ghitis for The New York Times
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  • Long Island greens with quinoa and whole grain mustard. Small plates at Collichio & Sons. <br />
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Danny Ghitis for The New York Times
    Ghitis_Collichio-002.jpg
  • Beef tartare with apple, jicama and smoked mayonnaise. Small plates at Collichio & Sons. <br />
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Danny Ghitis for The New York Times
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  • Beet radiator with hazelnuts pea shoots and aged goat cheese. Small plates at Collichio & Sons. <br />
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Danny Ghitis for The New York Times
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  • Charred octopus with citrus caramelized endive and chorizo vinaigrette. Small plates at Collichio & Sons. <br />
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Danny Ghitis for The New York Times
    Ghitis_Collichio-013b.jpg
  • Charred octopus with citrus caramelized endive and chorizo vinaigrette. Small plates at Collichio & Sons. <br />
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Danny Ghitis for The New York Times
    Ghitis_Collichio-013.jpg
  • Dry-aged sirloin with salsify, black garlic and soy bordelaise. Small plates at Collichio & Sons. <br />
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Danny Ghitis for The New York Times
    Ghitis_Collichio-015.jpg
  • Brandon with manilla clams, sea beans and calabrian chili. Small plates at Collichio & Sons. <br />
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Danny Ghitis for The New York Times
    Ghitis_Collichio-017.jpg
  • Roasted pork loin with tuscan kale, sun chokes and lady apple.  Small plates at Collichio & Sons. <br />
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Danny Ghitis for The New York Times
    Ghitis_Collichio-020.jpg
  • Hearts of palm with blood orange and sheep's milk yogurt. Small plates at Collichio & Sons. <br />
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Danny Ghitis for The New York Times
    Ghitis_Collichio-023.jpg
  • The chocolate dump-it cake. <br />
Dishes made and styled by Rebekah Peppler.<br />
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Danny Ghitis for The New York Times
    Ghitis-Dishes-011.jpg
  • The peach pie.<br />
<br />
Dishes made and styled by Rebekah Peppler.<br />
<br />
<br />
Danny Ghitis for The New York Times
    Ghitis-Dishes-015.jpg
  • The blueberry lattice pie. <br />
<br />
Dishes made and styled by Rebekah Peppler.<br />
<br />
<br />
Danny Ghitis for The New York Times
    Ghitis-Dishes-018.jpg
  • Pasta With Lemon, Herbs and Ricotta Salata.<br />
<br />
Dishes made and styled by Rebekah Peppler.<br />
<br />
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Danny Ghitis for The New York Times
    Ghitis-Dishes-022.jpg
  • Tofu chorizo<br />
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Danny Ghitis for The New York Times
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  • Bourride (monkfish stew with aioli)<br />
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Danny Ghitis for The New York Times
    Ghitis_Dishes_07.jpg
  • Alex Olson<br />
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Danny Ghitis for The New York Times
    Ghitis-Dishes-09.jpg
  • Tacos de carnitas.<br />
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Danny Ghitis for The New York Times
    Ghitis-Dishes-17.jpg
  • Pitmaster Matt Fisher checks on the pit at Fletcher's Brooklyn Barbecue in Gowanus. <br />
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Danny Ghitis for The New York Times
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  • The pickled vegetable plate at Fletcher's Brooklyn Barbecue in Gowanus. <br />
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Danny Ghitis for The New York Times
    Ghitis_Fletchers_15.jpg
  • Gefilteria
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  • Gingerbread house, styled by Chris Barsch.
    Ghitis-Gingerbread-003.jpg
  • Lamb meatballs with congee at Martha in Brooklyn. <br />
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Danny Ghitis for The New York Times
    Ghitis_Hungry-Martha_03.jpg
  • Fluke crudo at Martha in Brooklyn. <br />
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Danny Ghitis for The New York Times
    Ghitis_Hungry-Martha_04.jpg
  • Egg noodles and duck sausage at Martha in Brooklyn.<br />
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Danny Ghitis for The New York Times
    Ghitis_Hungry-Martha_09.jpg
  • Pera Soho, the second of Pera eastern Mediterranean cuisine restaurants in Manhattan. It's name comes from an old neighborhood in Istanbul, which is now popular for nightlife.<br />
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Danny Ghitis for The New York Times
    Ghitis_PeraSoho_13.jpg
  • Momofuku Ko.<br />
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Mackerel Sawarazushi paired with shimaoka shuzo.<br />
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Danny Ghitis for The New York Times
    Ghitis-Rest_momofuku-007.jpg
  • Momofuku Ko.<br />
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Pommes Soufflés, Lobster Paloise, Millefeuille paired with an aperitif of Verjus, Cappelletti, and soda.<br />
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Danny Ghitis for The New York Times
    Ghitis-Rest_momofuku-013.jpg
  • Momofuku Ko.<br />
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Coconut Sorbet paired with Dolin Blanc.<br />
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Danny Ghitis for The New York Times
    Ghitis-Rest_momofuku-018.jpg
  • Chef Sean Gray heads up the kitchen at Momofuku Ko.<br />
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Danny Ghitis for The New York Times
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  • Chef Sean Gray during a dinner shift at Momofuku Ko.<br />
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Danny Ghitis for The New York Times
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  • The refrigerators in view from the main dining area at Momofuku Ko.<br />
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Danny Ghitis for The New York Times
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  • Rock and Rye, a new product from the New York Distilling company run by Allen Katz. The distillery is adjacent to the Brooklyn bar, The Shanty. The Harpers Ferry cocktail. <br />
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Danny Ghitis for The New York Times
    Ghitis_RYE_10.jpg
  • The last night at the Four Seasons Restaurant. <br />
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Danny Ghitis for The New York Times
    Ghitis-Seasons-010.jpg
  • The last night at the Four Seasons Restaurant. <br />
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Danny Ghitis for The New York Times
    Ghitis-Seasons-012.jpg
  • The depleted wine closet during the last night at the Four Seasons Restaurant. <br />
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Danny Ghitis for The New York Times
    Ghitis-Seasons-025.jpg
  • Brooklyn, New York:  Spritzenhaus, a new German-style beer hall in Greenpoint, has four stations with 25 beers on tap. ..(Photo by Danny Ghitis/amNY)
    Ghitis_Spritenhaus_5-17-2011-20.jpg
  • Talde, located in Brooklyn's Park Slope neighborhood, is the first restaurant created by Chef Dale Talde and offers a variety of Asian-American cuisine. Pictured, Whole Fish in Banana Leaf. <br />
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Danny Ghitis for The New York Times
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  • Hasselback potatoes with smoked paprika oil.<br />
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Danny Ghitis for The New York Times
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  • Beef tenderloin packed in salt before being roasted. <br />
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Danny Ghitis for The New York Times
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  • Brussel sprouts with orange and dried cherries in spicy peanut vinaigrette. A recipe from Tennessee. <br />
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Danny Ghitis for The New York Times
    Ghitis-TGiving-08.jpg
  • Beef Tenderloin with breadcrumb salad.<br />
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Danny Ghitis for The New York Times
    Ghitis-TGiving-15.jpg
  • Strawberry, basil and black olive at URBO loft, on the top floor of a new two-level Times Square dining space. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_URBO_04A.jpg
  • Yopparai is an izakaya-style sake bar restaurant in Manhattan's Lower East Side. Pictured, the clay pot pork belly with scrambled eggs.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Yopparai-15.jpg
  • Yopparai is an izakaya-style sake bar restaurant in Manhattan's Lower East Side. Pictured, the ochazuke.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Yopparai-21.jpg
  • Baked by Melissa<br />
<br />
Photo by Danny Ghitis
    June+MOM-032.jpg
  • Baked by Melissa<br />
<br />
Photo by Danny Ghitis
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  • Baked by Melissa<br />
<br />
Photo by Danny Ghitis
    022_Food.JPG
  • Costa Rica with Kobrick Coffee July 2016
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  • Baked by Melissa<br />
<br />
Photo by Danny Ghitis
    020_Food.JPG
  • Pumpkins.jpg
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