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The season 19 winner has worked in some of the fanciest kitchens in the world, but feels at home eating street food—and at Roberta’s

Plus, a pop-up from Ursula, whiskey tastings, and the IRL return of NYC Pride March.

There is only one event at the Javits Center each summer that is my only MUST ATTEND event--that is the Fancy Food Show which is presented in NYC each summer and in San Francisco each winter. This year it came back to the Javits from June 12-14 and had an especially big crowd since it was canceled two years in

A caviar speakeasy? Count us in.

Located behind velvet curtains in the rear of the Marky's on Madison retail space is HŪSO, a jewel box eatery decked out in velvet banquettes, pearl-blue hues, brass accents, and Calacatta quartz marble tabletops. It's a must-visit for all-caviar-everything dishes, especially its famous "HŪSO dog," featuring Alaskan King Crab Merus, Brioche, Avocado, Mayonnaise, Pickled Mustard Seeds, and Beluga di Venezia Caviar.

Buddha Lo has now been revealed as the winner of "Top Chef" Season 19, wowing the panel of judges with the dishes he presented during the show's big finale. Lo's menu, which included a hamachi starter, lobster laksa for the second course, Mongolian lamb entree, and pumpkin mille-feuille, was seemingly perfect with no weak spots, and earned the budding star a decisive victory over the other two finalists, Evelyn Garcia and Sarah Welch (via People).

If you’ve been watching Top Chef this season and drooling over the dishes the chef-testants cooked up in Houston, prepare yourself—Top Chef Season 19 winner and hometown hero Buddha Lo, the executive chef for New York’s own Marky’s Caviar and HŪSO, is bringing his winning dishes to the restaurant this summer!