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New York City

  1. underground gourmet
    The City’s Best SauceNew York’s salsas, dressings, and dips have never been brighter, bolder, or more varied. Here are 22 spots where you’ll want to order extra.
    By Tammie Teclemariam
  2. restaurant review
    The Corner Store Is Like an Upscale Chain for Downtown Scene-ChasersTaylor Swift has been twice, but does the potential for a celebrity sighting offset the mediocre food?
    By Matthew Schneier
  3. first taste
    Wonder Is Everywhere, But What Is It?The delivery-first app is gobbling up retail space across the city and bulldozing the local restaurants that might exist instead.
    By Matthew Schneier
  4. underground gourmet
    Can a Chicken Finger Ever Be Fancy?New York chefs are tinkering with America’s most humble food.
    By Tammie Teclemariam
  5. trends
    It’s a Sound. It’s a Sauce. It’s Pil Pil.The Basque seafood emulsion is suddenly everywhere.
    By Michael Harlan Turkell
  6. bureaucracy
    Outdoor Dining Isn’t Dead YetStreetery season is ending, but thousands of restaurants are making preparations for next spring.
    By Chris Crowley
  7. interviews
    The Nobu You Don’t KnowA disaster nearly ended chef Nobu Matsuhisa’s career before it had even started.
    By Adam Robb
  8. good ideas
    How 5 Chefs Created Zero-Waste DishesRethinking climate-friendly cooking at Nami Nori, Corima, and more.
    By Joshua David Stein
  9. d’oh
    What Happened to All the Health Inspectors?Restaurant owners are on edge for a surprising reason.
    By Chris Crowley
  10. trends
    Everything Is a Kids Menu NowThe era of haute nostalgia is never going away.
    By Alan Sytsma
  11. openings
    At the Otter, Alex Stupak Does SeafoodHe’s topping crab agnolotti with Ritz crackers and turning swordfish into steak au poivre.
    By Ella Quittner
  12. underground gourmet
    For the Very Best Granola, Get to a BakeryYes, you could buy it at a supermarket, but it’s better when it’s fresh.
    By Tammie Teclemariam
  13. the grub street diet
    Michelle Collins Rubs Elbows With Roger Federer at the Polo Bar“The bouncer swings the door open, and we are in.”
    By Alyssa Shelasky
  14. policies
    Dinner Now Comes With a 90-Minute Time LimitYour table is ready. The clock is ticking.
    By Megan Krigbaum
  15. the grub street diet
    Chef Aaron Crowder Cooks While He’s Camping“Camp cooking is always fun and sometimes kind of trashy, which I love.”
    By Zach Schiffman
  16. first taste
    First Taste: Din Tai Fung’s Dumplings Are Worth the HypeBut everything else is a letdown.
    By Matthew Schneier
  17. underground gourmet
    Chloe Is the Comeback Story of the Year — But Is It Any Good?The world has changed. Chloe Coscarelli’s vegan restaurant has not.
    By Tammie Teclemariam
  18. interviews
    The End of ChikaLiciousThe East Village dessert bar’s singular run reaches the finish line.
    By Chris Crowley
  19. the grub street diet
    Somsack Sikhounmuong Always Breaks for Lunch“No matter how busy it is in the office, we make it a point to eat together.”
    By Zach Schiffman
  20. the grub street diet
    Bryan Safi Has No Time for Restaurant Bouncers“I don’t like anything that feels like I’m trying to get into a club — especially when it’s not a club.”
    By Alyssa Shelasky
  21. the grub street diet
    John Ganz Wants to Keep the Party Going“I’ve been celebrating for the past three weeks, and it’s starting to take a toll.”
    By Emma Alpern
  22. the grub street diet
    Jen Spyra Is Hitting Dairy Hard Right Now“Anyone who’s seen me in action with butter knows it’s kind of weird.”
    By Rima Parikh
  23. trends
    Old Fish Is the New SteakPorterhouse is out. Dry-aged branzino is in.
    By Ella Quittner
  24. openings
    The Cervo’s Team’s New Restaurant Is OpenEel Bar arrives on the Lower East Side on Thursday.
    By Chris Crowley
  25. summer eating
    One of Everything, To Go72 onion-soaked smashburgers, crispy-cutlet subs, cold noodles, and sizzling spicy skewers to eat on the street this summer.
  26. rip
    What James Kent Meant to New York’s RestaurantsThe chef’s untimely death shocked the industry, and leaves the food world without one of its most respected stars.
    By Chris Crowley
  27. the grub street diet
    Josh Johnson Prefers to Eat Dinner in Bed“The foods that are fit for the bed are a joy to eat in the most relaxed position possible.”
    By Britina Cheng
  28. openings
    How Do You Follow a Hit Like Rezdôra?At Massara, Stefano Secchi is going big: whole goats, pizza tastings, and even more pasta.
    By Anna Hezel
  29. tributes
    Floyd Cardoz Will Be RememberedFour years after the chef’s death, colleagues continue to pay tribute on their own menus.
    By Joshua David Stein
  30. first taste
    Can a Robot (and Chipotle’s Founder) Really Build a Better Lunch?The future of fast food is, like its present, very salty.
    By Matthew Schneier
  31. what to drink
    This Cocktail Took Two Months to Figure OutBungalow’s chai pani also requires a couple days to prepare.
    By Mehr Singh
  32. the grub street diet
    Christina Chaey Knows the Trick for Perfect Rhubarb“It turns bright pink as it cools, tastes fresh and vibrant, and lasts for at least a week.”
    By Alan Sytsma
  33. the cost of eating
    Why Restaurant Prices Feel So HighAnd why they’re going to stay that way.
    By Matthew Schneier
  34. the grub street diet
    Bekah Brunstetter Goes for Peanut M&Ms at the Theater“They are the perfect snack for both stressful and joyful play watching, but there’s a very specific way in which you’re supposed to eat them.”
    By Zach Schiffman
  35. where to drink
    The Best Wine Bars in New YorkA (non-exhaustive) guide for every mood and taste.
    By Matthew Schneier
  36. restaurant review
    Where Does the Wine Bar End and the Restaurant Begin?Pét-nats, pan roasts, and a lobster on the loose at Penny and Demo.
    By Matthew Schneier
  37. open tables
    The Ridiculous Myth of the Impossible ReservationIt remains very easy to go somewhere great.
    By Alan Sytsma
  38. underground gourmet
    This Might Be the Best Latke in TownIt’s two wedges of crunchy fried cake spiked with celery root and horseradish.
    By Tammie Teclemariam
  39. who ate where
    Nothing Has Captured the Mystique of Max’s Kansas CityIt was Café Deux Magots on speed.
    By Steven Gaines
  40. who ate where
    Where Candace Bushnell AteThe Sex and the City writer talks Da Silvano, the Royalton, and other iconic New York restaurants, including where the original Mr. Big liked to dine.
    By Zoe Papelis and Gaby Grossman
  41. who ate where
    48 Scenes From a Century of New York DiningDebbie Harry at Katz’s, David Byrne at the Locale, and Bastille Day at Florent.
    By The Editors
  42. the yesteryear issue
    Who Ate Where: The Restaurants That Defined New YorkA social history of New York City, told entirely through its regulars.
    By The Editors
  43. openings
    At Lola’s, a Chef’s Chef Strikes Out on Her OwnSuzanne Cupps’s new restaurant isn’t following trends.
    By Joshua David Stein
  44. trends
    The Best Bar Snack Is a Hot DogAnd bars are finally getting the message.
    By Robert Simonson
  45. the grub street diet
    Khruangbin’s Laura Lee Pays Attention to Restaurant Soundtracks“Why can’t you listen to OutKast and eat caviar?”
    By Gaby Grossman
  46. sipping season
    The Best Broth Comes From a Butcher ShopZero frills, all flavor.
    By Tammie Teclemariam
  47. coming soon
    Bar Contra Will Be a New Destination for Modernist DrinksDave Arnold, Fabían von Hauske, and Jeremiah Stone are joining forces on the Lower East Side.
    By Ella Quittner
  48. trendlet
    The Timeless Egg Dish Taking Over New York MenusOeufs mayo are a dead-simple bistro staple. Chefs can’t resist them.
    By Anna Hezel
  49. underground gourmet
    There’s a New Egg-Salad Sandwich in Town — the Bread Is the StarAt Postcard, the gluten-free milk bread took more than six months of trials to get right.
    By Tammie Teclemariam
  50. the grub street diet
    Mean Girls’ Avantika Will Defend Her Dining Hall’s French Toast“I just sort of floated on my burrito all night.”
    By Zach Schiffman
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