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  • Eggs benedict and mimosa at The Odean in Manhattan...(April 2, 2011).Photo by Danny Ghitis
    10-Ghitis_Odean_4-2-2011.JPG
  • Eggs benedict and mimosa at The Odean in Manhattan...(April 2, 2011).Photo by Danny Ghitis
    11-Ghitis_Odean_4-2-2011.JPG
  • NY Strip Steak Frites at The Odean in Manhattan...(April 2, 2011).Photo by Danny Ghitis
    08-Ghitis_Odean_4-2-2011.JPG
  • NY Strip Steak Frites at The Odean in Manhattan...(April 2, 2011).Photo by Danny Ghitis
    05-Ghitis_Odean_4-2-2011.JPG
  • NY Strip Steak Frites at The Odean in Manhattan...(April 2, 2011).Photo by Danny Ghitis
    02-Ghitis_Odean_4-2-2011.JPG
  • NY Strip Steak Frites at The Odean in Manhattan...(April 2, 2011).Photo by Danny Ghitis
    01-Ghitis_Odean_4-2-2011.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 clay pot pork belly with scrambled eggs.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Yopparai-15.jpg
  • 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
  • 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
  • Burnt tomato antipasto with egg and anchovy by David Tanis.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis-CityKitchen-002.jpg
  • Burnt tomato antipasto with egg and anchovy by David Tanis.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis-CityKitchen-003.jpg
  • Burnt tomato antipasto with egg and anchovy by David Tanis.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis-CityKitchen-002.jpg
  • Egg noodles and duck sausage at Martha in Brooklyn.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Hungry-Martha_09.jpg
  • Burnt tomato antipasto with egg and anchovy by David Tanis.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis-CityKitchen-005.jpg
  • Burnt tomato antipasto with egg and anchovy by David Tanis.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis-CityKitchen-003.jpg
  • Burnt tomato antipasto with egg and anchovy by David Tanis.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis-CityKitchen-005.jpg
  • Egg noodles and duck sausage at Martha in Brooklyn.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Hungry-Martha_09.jpg
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