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Brooklyn

  1. openings
    Empirical Opens a Bushwick Bar With Noma RootsThe company that invented Doritos booze is mixing cocktails with tofu and cold brew.
    By Tammie Teclemariam
  2. coming soon
    The Franks, DeliveredAs Frankies turns 20, its co-chefs and owners are betting that their pizzeria can become their next Italian empire.
    By Chris Crowley
  3. restaurant review
    Radio Kwara Is a Mission Statement Masquerading as a TavernIn Clinton Hill, the chef Ayo Balogun is rethinking what an “American” restaurant can be.
    By Matthew Schneier
  4. the grub street diet
    Chef Nick Curtola Loves to Visit His Old Cooks’ New Restaurants“It’s great to go to these places where you feel like they’re part of the family.”
    By Alan Sytsma
  5. the grub street diet
    Isle McElroy Swears by Bar Goto’s Celery“I sound downright unhinged when I describe how much I love it.”
    By Paula Aceves
  6. first taste
    Kellogg’s Diner Is More Timely Than Timeless, for NowThe allure of chrome and carbohydrates meets a new generation intent on tweaking it.
    By Matthew Schneier
  7. restaurant review
    Cafe Mado Is a Worthy Return to Locavore CookingA neighborhood café takes ingredient fetishism to the extreme.
    By Matthew Schneier
  8. the grub street diet
    Jeremy Salamon Runs on Cold Cuts“My staff likes to make fun of me because I keep a stash of deli meat in the basement.”
    By Emma Alpern
  9. first taste
    Veselka Loses None of Its Charm in Its Move to BrooklynLike so many before it, an East Village native tries out East Williamsburg.
    By Matthew Schneier
  10. openings
    Briscola Is a New Trattoria That Looks (Way) Back in TimeChef Silvia Barban is unearthing forgotten recipes and reviving the classic carello di dolci at her next Brooklyn restaurant.
    By Tammie Teclemariam
  11. rip
    The Four Horsemen’s Justin Chearno Has Died“Once Justin gave his stamp of approval, that’s when anything became cool.”
    By Chris Crowley and Tammie Teclemariam
  12. the grub street diet
    Asher Perlman Goes For Texture“I’m a sucker for anything that’s both mushy and crunchy.”
    By Alan Sytsma
  13. openings
    A Burrito Icon Returns to a Changed City and a Familiar NeighborhoodNew York’s Mexican scene has improved since the ‘90s, but La Taq still has plenty to offer.
    By Chris Crowley
  14. good ideas
    We Need More ‘Weird’ FoodIn an era of shrimp cocktail, one restaurant makes the case for snail ice cream.
    By Ella Quittner
  15. groceries
    Do You Know Mr. Mango?“It’s like a surrender— shopping there means I am opening myself up to whatever Mr. Fruit is telling me.”
    By Chris Crowley
  16. the grub street diet
    Will Butler Knows Where to Find the Good Bread“They’ve got like six kinds of Ukrainian rye … Lithuanian loaves, Latvian loaves, German varieties.”
    By Zach Schiffman
  17. nightlife
    Xanadu Is HereA retro roller disco opens in Bushwick with a DJ in the restroom and “psychic motion” on the rink.
    By Brock Colyar
  18. the grub street diet
    Emily Nussbaum Encourages Her Son’s Cooking Habit“This kid now makes pho, quesadillas, homemade dumplings, fish and chips, one time a brisket!”
    By Alan Sytsma
  19. awards
    Chef Charlie Mitchell Is New York’s James Beard WinnerMidsize markets were the big winners at the annual ceremony.
    By Alan Sytsma
  20. restaurant review
    Theodora’s Cooking Can’t Be Pinned DownThe food is all over the map. That’s what makes it great.
    By Matthew Schneier
  21. coming soon
    Clover Club Is Expanding, Right Next DoorThe Saloon at Clover Club will be a more casual companion bar.
    By Robert Simonson
  22. openings
    A NOLA Seafood Bar Is Ready to Open in Fort Greene, at LastStrange Delight’s arrival has been eagerly anticipated by a neighborhood that loves its restaurants.
    By Chris Crowley
  23. the grub street diet
    Veronika Slowikowska Is Working on Her Smoothie Order“I have a real issue with saying spirulina.”
    By Zach Schiffman
  24. the grub street diet
    Joanna Goddard Loves a Smash and Grab“Before there was girl dinner, there was the smash and grab.”
    By Gaby Grossman
  25. the grub street diet
    Elyssa Heller De-Stresses With Barney Greengrass“I have one rule at Edith’s: If our sandwich comes with a latke, people can’t order one without it.”
    By Gaby Grossman
  26. closings
    Every Neighborhood Needs a Mekelburg’sIt’s a bar and a bakery and a grocer. And this weekend, it’s closing for good.
    By Jeremy Rellosa
  27. chef shuffle
    Pastry Chef Caroline Schiff Will Leave Gage & TollnerHer next steps: some time off and a brand-new diner.
    By Ella Quittner
  28. underground gourmet
    Where to Slurp Shurpa at 1 A.M.Plus dumplings and kebabs in Brooklyn’s Little Uzbekistan.
    By Tammie Teclemariam
  29. the grub street diet
    Greta Caruso Is Making Up for Her No-Candy Childhood“No matter how good the cake is, my preferred dessert is always some kind of Haribo sour candy.”
    By Emma Alpern
  30. underground gourmet
    The Best Thing I’ve Eaten in Months Costs Just $10Mughlai paratha, a specialty from Bangladesh, arrives in Bed-Stuy.
    By Tammie Teclemariam
  31. restaurant review
    Alma Negra Is a Perfect Neighborhood RestaurantLittle buzz, no influencers, and excellent tamales in Gowanus.
    By Matthew Schneier
  32. trends
    How Faccia Brutto Became Brooklyn’s Favorite DrinkThe name is wrong, the label is “ugly,” and the stuff inside tastes like tree bark. But its appeal is undeniable.
    By Matthew Schneier
  33. the grub street diet
    Nation of Language’s Ian Devaney Is a Detroit-Pizza Convert“I delivered pizza for years growing up in New Jersey, and it never occurred to me to involve ranch and pizza in any sort of way.”
    By Zach Schiffman
  34. underground gourmet
    I’ve Found My New Favorite BurritoIt’s big and beefy and waiting in Windsor Terrace.
    By Tammie Teclemariam
  35. the underground gourmet
    Farina Is a New Kind of Brooklyn PizzeriaTony Pisaniello’s pies are unlike anything else in the city.
    By Tammie Teclemariam
  36. the year i ate new york
    Tanoreen Is ForeverTwenty-five years on, Rawia Bishara’s Palestinian destination is as heartening as ever.
    By E. Alex Jung
  37. what to eat
    April Bloomfield’s Chicken SecretOur critic loves this bird. He’s shocked to learn what makes it so good.
    By Matthew Schneier
  38. restaurant review
    Sailor Is SensationalA Brooklyn bistro exhibits the understated confidence of its famous co-captains.
    By Matthew Schneier
  39. delivery
    The Subs That Arrive on a MopedSalvo’s is as Italian as lunch gets.
    By Chris Crowley
  40. drinks
    The Bartending Legend With a Secret Martini Menu in His HeadPhil Ward doesn’t like much. He loves to stir gin with a splash of vermouth.
    By Robert Simonson
  41. the grub street diet
    Jonathan Lethem Dines on Psychedelic Octopus“Each food encounter is heightened into a mini-epic.”
    By Rima Parikh
  42. openings
    A Noma Co-founder Opens Ilis in GreenpointVenison tartare, eel mousse, clam flasks, and more.
    By Chris Crowley
  43. the underground gourmet
    The City’s Best Injera Is in GreenpointBersi’s bread is fresh, supple, and dark with teff.
    By Tammie Teclemariam
  44. openings
    Thai Delivery Hit Little Grenjai Opens in Bed-StuyWith Chiang Mai Chi dogs, Krapow smashburgers, and more.
    By Leah Bhabha
  45. the year i ate new york
    Erté, Lichtenstein, and Pastrami BLTsAn afternoon at New York’s premiere art gallery-slash-delicatessen
    By E. Alex Jung
  46. fall preview 2023
    Cafe Spaghetti Will Get a Sibling in OctoberChef Sal Lamboglia gets set to open Swoony’s.
    By Margaret Rhodes
  47. fall preview 2023
    Gabriel Stulman and April Bloomfield Will Open Sailor in SeptemberThe duo lands in Brooklyn with design from Ralph Lauren’s longtime creative director.
    By Margaret Rhodes
  48. the grub street diet
    Lillian Stone Cools Off With Spicy Noodles and Watermelon Soup“I’m drinking the Kool-Aid, and it’s seasoned with water from a dripping AC unit.”
    By Rima Parikh
  49. impossible tables
    Finally, a Tough Table That’s Actually ToughUgly Baby doesn’t need to pretend that it’s popular.
    By Zach Schiffman
  50. openings
    A Bar For Skin-Contact Chardonnay and Vintage EroticaAnaïs, from the owner of Rucola, opens in Boerum Hill.
    By Kate Dwyer
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