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FOOD With apologies to the many thousands of talented cooks and chefs toiling away in this city's kitchens, we must note the most memorable food we've eaten this year hasn't [...]

FOR MANY YEARS in its early history, this magazine took it upon itself to identify New York's most powerful inhabitants, delineate their influence, and in doing so expose how the [...]

Eight years ago, Noah Robbins was at Franny's--the now-closed Brooklyn locavore pizzeria--when he first tried a blazing-red pepper he loved. 'I was just like, This pepper is insane' he recalls. [...]

Chef Daniel Garwood has been working on the tomatoes he'll serve at his first restaurant, Acru (79Macdougal St., nr. Bleecker St.; acru.nyc), for a while. They will be, as he [...]

465 Court St., Carroll Gardens; frunks.pizza When frankies 457 spuntino opened in the fall of 2004, it drew the likes of Leonardo DiCaprio and Kate Hudson to then-sleepy Carroll Gardens, [...]

THE DEPARTMENT OF HEALTH and Mental Hygiene has some health concerns of its own: There aren't enough restaurant inspectors, and it's causing problems for owners. Just ask Sal (who did [...]

MELBOURNE NATIVE Sam Lawrence worked in Paris and Hong Kong before ultimately landing a job as chef de cuisine at Estela. In 2022, he left to launch his own project, [...]

As Hisham 'Ham' El-Waylly, Anoop Pillarisetti, and Michael Tuiach were putting together the menu for Strange Delight (63 Lafayette Ave., at Fulton St., Fort Greene; strangedelight.nyc), the New Orleans seafood-and-cocktail [...]

Last we saw Mark Ladner, it was 2017 and he'd left Del Posto to jump into the fast-casual gold rush with a chain in the making called Pasta Flyer. This [...]

Across the country, butcher shops have been on the chopping block, as a generation of meatcutters retire with few apprentices behind them. In Carroll Gardens, the century-old G. Esposito & [...]

It's early on a Friday night in Williamsburg, and one person is dancing at Union Pool. A version of the late-'70s power-pop anthem 'Starry Eyes,' performed by the Japanese quartet [...]

GIOVANNI CERVANTES and Tania Apolinar, partners in business and in life, call suadero--a smooth-textured cut of beef stewed in a mix of fat and broth that is the specialty of [...]

WHEN DIEGO MOYA was 14 and working at a deli on Long Island, he was tasked with making the Waldorf salad: apples, grapes, walnuts, mayo-classic. He has since gone on [...]

There are clams on the half-shell, and at Ilis (150 Green St., Greenpoint; ilisnyc.com), there are clams in the whole shell. Chef Mads Refslund's surf-clam appetizer arrives in the full [...]

The article discusses several new dining establishments in New York City. Borgo, opened by Andrew Tarlow, offers Sicilian-influenced dishes in a garden setting. Kellogg's Diner has been transformed into a Tex-Mex restaurant under chef Jackie Carnesi. Time and Tide is a seafood-focused steakhouse that aims to create a collaborative dining experience. Golden HOF, a new spot by chef Sam Yoo, will honor the tradition of Korean hofs with dishes like Korean fried chicken. Yoo is also opening NY Kimchi, a Korean steakhouse showcasing Korean concepts through a Korean American chef's perspective. [Extracted from the article]

SINCE HE SHOWED UP with a cart outside the Metropolitan Museum of Art nearly 16 years ago, Dan Rossi has been fighting with local officials over his right to sell [...]

Most regulars at Pietro's (232 E. 43rd St., nr. Second Ave.; pietros.com) have aged out of the power-player circuit, and the Italian steakhouse is rarely afforded the same reverence as [...]

For the past four months, Salvatore La Rosa has been zipping around the Queens-Brooklyn border on his 1977 Puch Magnum with a cooler of compact sandwiches in tow. Each is [...]

For those nights when wading through throngs of tourists feels just a little too much, Rita Sodi and Jody Williams have launched Via Carota Craft Cocktails (drinkviacarota.com), a new line [...]

POTATOES ARE PROBABLY not the first ingredient you think of when you imagine items that could quickly bankrupt an otherwise successful restaurant, but chances are good that you do not [...]

This article highlights various food experiences in New York City. It mentions a range of dishes and restaurants, including a delicious cruller pastry at Little Egg, a watermelon-and-hibiscus sour cocktail at Martiny's, chickpea fries at Café Chelsea, and an Old Town pizza at Stretch Pizza. The article also explores Japanese cuisine in Greenpoint, the trend of fancy chopped cheese sandwiches, the use of ice as seasoning, and the revamps of Marea and I Sodi. Other highlights include a headcheese appetizer at Foul Witch, dry-aged branzino at Moono, and a tuna dish at Ilis. The article concludes with mentions of a burger at Greywind, a pop-up cooking project called Ha's Dac Biet, quickie omakase experiences, and squab at Noksu. [Extracted from the article]

* WHEN FUNSO AKINYA moved to Brooklyn from Nigeria two decades ago, his first job was cooking at a McDonald's in Sheepshead Bay. There, he gained some crucial insight into [...]

THE KITCHEN at Dhamaka--the Indian establishment at Essex Crossing with a monthlong waiting list--is about the size of a large storage container. At tightly packed stations, cooks work, if not [...]

A DECADE AGO, when some of the earliest natural-wine bars--Estela, Contra--arrived in New York, they offered a first taste of Paris's bistronomie movement, where chefs applied haute cuisine flair to [...]

FIFTY DUMPLINGS RANKED NEW YORK has always been a great dumpling town. But recent developments have thrust the dough balls further into the spotlight: In September, a giant Shanghai soup [...]

A couple weekends ago, as the sun was setting, cars began to pull up to the corner of Fulton Street and South Portland Avenue in Fort Greene. Passengers--a few in [...]

Nhung dao does not remember the first time she ate bun dau mam tom; when she was growing up in Vietnam, it was just there. It is, in many ways, [...]

C.C. AND T.T. 11 Brave the New Jersey Turnpike fora mustard pie Persuading friends who live in New York todrive an hour or so into Jersey for pizza istough. Fellow Trenton-area pizza legendDe Lorenzo's also makes tomato pies, but a mustardversion isn't on the menu. Sometimes it'san original creation--like lemonygrilled chicken with thick gobs ofstracciatella cheese--while otherweeks bring chicken cutlets allavodka, craggy eggplant parms, orroast beef with provolone andgarlicky au jus. FOOD HOW FAR WOULD you travel for some pizza?. [Extracted from the article]

OKEYDOKE, you're in your 70s, maybe your 80s. And you've done pretty well. Very well, let's say--a good life. But the nagging questions gnaw in the night: What's the rest [...]

I want to elaborate on a portion of the Corporate Influx data that appeared in the May issue. In 2018, New Jersey repealed its estate tax, which applied to bequests [...]

Jobs are returning to New York's restaurants. Will workers? It's spring in new york. Outdoor-dining season is upon us, and fresh streeteries are popping up everywhere. With vaccinations proceeding apace [...]

MARCO SAAVEDRA HAS BEEN preparing for November 7, 2019, for the past seven years. Instead of working at his family's Bronx restaurant, he'll head to 26 Federal Plaza in Manhattan, [...]

THE LAST TIME you went out for your weekly linguine appointment, you may have noticed some unfamiliar noodles on the menu. 'Sopre-huh?' 'Mallor-what?' New York is in the throes of [...]

The article discusses the transformation of a former Brooklyn diner into the Montague Diner, a new restaurant designed by a group of filmmakers. The owners aimed to create a modern yet timeless atmosphere, drawing inspiration from Great Depression-era luncheonettes. They utilized their Hollywood connections to source equipment and props, and carefully restored the original tile and vintage exit sign. The menu offers classic breakfast items during the day and bistro-style dishes at night, catering to both old-timers and new patrons. [Extracted from the article]

The chef Antonio De Livier is credited with introducing birria ramen at his Mexico City canteen, Caldos Animo, but the first time Andres Tonatiuh Galindo Marla tried it was from [...]

Morscher's, a butcher shop in Ridgewood, is closing after nearly 70 years due to a rent increase. The shop, known for its German, Austrian, Polish, and Slovenian meats, is a part of Ridgewood's history as a home of Gottscheers. The owner, Herbert Morscher, tried to buy the building but was unsuccessful. Longtime customers are disappointed and will have to turn to other local butcher shops. [Extracted from the article]

Plantega, a company founded by Nil Zacharias, aims to make vegan food accessible to everyone. The company started as a pilot program in three bodegas in the Bronx and Brooklyn, offering four animal-free deli sandwiches. Since then, the menu has expanded to include 14 sandwiches, subs, and burritos, with options like a BEC with seaweed-based bacon and a chopped cheese made from Karana-brand jackfruit burgers. Plantega provides the products, advertising, and training to participating bodegas, and the model has been successful, with around 20 percent of sandwich orders being for Plantega items. [Extracted from the article]