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Byline: Pete Wells Booking a table for two at Tao Downtown, I hesitated when I got to the box asking whether I had a special request. I did, but I [...]

For a chef who had opened a new restaurant an hour ago, Kwame Onwuachi looked very calm. The place is called Sirius, and it is a four-seat tasting counter inside [...]

Byline: Pete Wells For a chef who had opened a new restaurant an hour ago, Kwame Onwuachi looked very calm. The place is called Sirius, and it is a four-seat [...]

Booking a table for two at Tao Downtown, I hesitated when I got to the box asking whether I had a special request. I did, but I wasn't sure how [...]

In 1973, Joe Holtz helped start the Park Slope Food Co-op, a Brooklyn institution that is equally loved and ridiculed. Will it survive his retirement? For a 74-year-old, Joe Holtz [...]

In 1973, Joe Holtz helped start the Park Slope Food Co-op, a Brooklyn institution that is equally loved and ridiculed. Will it survive his retirement? For a 74-year-old, Joe Holtz [...]

Byline: Pete Wells Fifty years ago, the breaded, fried chicken tender as we know it was invented in Manchester, N.H. At least, that's what they say in Manchester. Such claims [...]

Fifty years ago, the breaded, fried chicken tender as we know it was invented in Manchester, N.H. At least, that's what they say in Manchester. Such claims are usually impossible [...]

In 2011, a New York bartender paid tribute to the actor with a sly tweak to a pre-Prohibition cocktail. The most intense pleasures of a Maggie Smith performance were seldom [...]

Byline: Pete Wells The wet martini served by a new restaurant in Manhattan reflects an appreciation of vermouth that's been a long time coming. Many adjectives have been attached to [...]

The wet martini served by a new restaurant in Manhattan reflects an appreciation of vermouth that's been a long time coming. Many adjectives have been attached to martinis over the [...]

Byline: Pete Wells This is Pete Wells's last column as restaurant critic for The New York Times. Read more about his 12 years of reviewing here. Last week, the restaurant-loyalty [...]

https://nl.nytimes.com/f/a/QR9p_MY2xeV_RylYxknGoA~~/AAAAAQA~/RgRoinXfP0SDaHR0cHM6Ly93d3cubnl0aW1lcy5jb20vMjAyNC8wNy8xNi9kaW5pbmcvcGV0ZS13ZWxscy1zdGVwcy1kb3duLWZvb2QtY3JpdGljLmh0bWw_dGU9MSZubD10aGUtcmVzdGF1cmFudC1yZXZpZXcmZW1jPWVkaXRfcHdfMjAyNDA3MjlXA255dEIKZqDf8KdmBflLlFIabWFyay5qb3NlcGhzb25Abnl0aW1lcy5jb21YBAAAAAM~?te=1&nl=the-restaurant-review&emc=edit_pw_20240805 La semana pasada, la aplicación de fidelización de restaurantes https://www.nytimes.com/2023/10/04/dining/blackbird-resy-founder-ben-leventhal.html introdujo una nueva manera de pagar la cena. Los clientes se registran en la aplicación a su llegada, eligen [...]

This is Pete Wells's last column as restaurant critic for The New York Times. Read more about his 12 years of reviewing here . Last week, the restaurant-loyalty app Blackbird [...]

Yemenat, in Bay Ridge, Brooklyn, offers Yemeni delights rarely found in New York City. This is Pete Wells's last review as restaurant critic for The Times. Read more about his [...]

Byline: Pete Wells Pete Wells is moving on from his role as the Times restaurant critic, a job with many rewards and maybe too many courses. Early this year, I [...]

With drumsticks in buckets and hundreds of Champagnes, Coqodaq leans into the city's weird, giddy, and-the-band-played-on mood. Coqodaq is a six-month-old, 8,000-square-foot restaurant on East 22nd Street that may remind […]

With drumsticks in buckets and hundreds of Champagnes, Coqodaq leans into the city’s weird, giddy, and-the-band-played-on mood. https://www.coqodaq.com/ is a six-month-old, 8,000-square-foot restaurant on East 22nd Street that may remind [...]

El fin de una carrera de 12 años de reseñar restaurantes, la clave de la longevidad y más para el fin de semana. El plato fuerte de la edición de [...]

Pete Wells deja su puesto de crítico gastronómico en el Times, un trabajo con muchas recompensas y quizá demasiadas comidas. https://whatsapp.com/channel/0029VaYKhdv5q08fphYVt40M A principios de año, acudí al primer chequeo médico [...]

Pete Wells is moving on from his role as the Times restaurant critic, a job with many rewards and maybe too many courses. Early this year, I went for my [...]

Byline: Pete Wells A new study showed people real restaurant reviews and ones produced by A.I. They couldn't tell the difference. The White Clam Pizza at Frank Pepe Pizzeria Napoletana [...]

Spice Brothers is a showcase for the power of cinnamon, turmeric and other flavors of the Middle East. For a long time, I thought of Lior Lev Sercarz as the [...]

Spice Brothers is a showcase for the power of cinnamon, turmeric and other flavors of the Middle East. For a long time, I thought of Lior Lev Sercarz as the [...]

A new study showed people real restaurant reviews and ones produced by A.I. They couldn't tell the difference. The White Clam Pizza at Frank Pepe Pizzeria Napoletana in New Haven, [...]

Byline: Pete Wells The places on this year's '50 Best' list are endurance tests, theatrical spectacles, monuments to ego and - the two most frightening words in dining - 'immersive [...]

Almost everything on the menu at this sibling of Claud contains seafood. You sit at a counter to eat it. The only surprise is how well it all works together. [...]

Almost everything on the menu at this sibling of Claud contains seafood. You sit at a counter to eat it. The only surprise is how well it all works together. [...]

The places on this year's ''50 Best'' list are endurance tests, theatrical spectacles, monuments to ego and -- the two most frightening words in dining -- ''immersive experiences.'' To be [...]

Los lugares de la lista “50 Best” de este año son pruebas de resistencia, espectáculos teatrales, monumentos al ego y —las dos palabras más aterradoras en gastronomía— “experiencias inmersivas”. Hoy [...]

Since it was founded in 1924 by a baker from Naples, Italy, named Antonio Pero, very little has changed at Totonno's Pizzeria Napolitana. The restaurant has operated in the same [...]

Since it was founded in 1924 by a baker from Naples, Italy, named Antonio Pero, very little has changed at https://www.totonnosconeyisland.com/. The restaurant has operated in the same one-story building [...]

Mads Refslund's creative ideas at this Brooklyn restaurant can be dreamily seductive, even if the execution isn't always as compelling. The most talked-about dish at ILIS, the cavernous Brooklyn restaurant [...]

Pete Wells’s first guide to New York’s restaurants was based on a decade of eating. To write a second, did he bite off more than he could chew? At first, [...]

Pete Wells's first guide to New York's restaurants was based on a decade of eating. To write a second, did he bite off more than he could chew? At first, [...]

The stoner celebration is becoming a national food holiday, thanks in part to marketing initiatives from Jimmy John’s, KFC, Wingstop and others. This weekend, Alamo Drafthouse Cinemas across the country, [...]

Every once in a while, restaurateurs in New York become infatuated with the cuisine of some other place. In the 1980s, La Louisiana, K-Paul's and Acme fed us jambalaya, blackened [...]

At Shaw-naé's House, Shaw-naé herself serves up Southern classics and a warm welcome to her ''living room.'' ''Do you trust me?'' the chef asked. It was late, going on 10 [...]

I should have seen it coming last year when my editors put the following headline on my attempt to name the city’s greatest places to eat: “https://www.nytimes.com/interactive/2023/dining/best-nyc-restaurants.html.” That “2023” implies [...]

I Reviewed Restaurants for 12 Years. They’ve Changed, and Not for the Better. In his last essay as a restaurant critic, Pete Wells reflects on a dining world of touch [...]

https://www.nytimes.com/series/times-insider explains who we are and what we do and delivers behind-the-scenes insights into how our journalism comes together. Giving a Chef ‘His Due’ When an actor dies, The Times [...]

At Noksu, dinner is served below the street, a few yards from the subway turnstiles. But the room and the food seem unmoored from any particular place. I can't remember [...]

At Noksu, dinner is served below the street, a few yards from the subway turnstiles. But the room and the food seem unmoored from any particular place. I can’t remember [...]

This prolific pioneer, who died Monday, used his New York restaurants to explore a deep interest in nutrition, bread and new ways to create flavor. Whenever I talked to David [...]

You thought Old World opulence was over? A prolific chef gives it a new and very personal spin. The formal, European style of restaurant service was perfected in the 19th [...]

We patty-melt people will always be outnumbered by the hamburger people, and we know it. The burger is pillowy, rounded and voluptuous. The patty melt is starchy, angled and flat. [...]

We patty-melt people will always be outnumbered by the https://cooking.nytimes.com/recipes/1016596-hamburgers-tavern-style people, and we know it. The burger is pillowy, rounded and voluptuous. The patty melt is starchy, angled and flat. [...]

As Pete Wells finishes his time on Where to Eat, he looks back at his favorite dishes. Have you noticed how little “news” I break in this so-called newsletter? Practically [...]

Maybe they should call the city ''The Big Meatball.'' When my teenage sons were younger, I worked a recurring theme into the meals I cooked for them. I called it [...]

This new place in TriBeCa, a successor to the Simone uptown, offers old-fashioned values and an old-fashioned way of taking reservations. In 2014, when I had my first meal at [...]