Grub Street

“You’d be amazed how many people screw up a Dark ’N’ Stormy.”

Where to go when you want a squishy bun and juicy bird that are also free of problematic politics.

Plus all the standout dishes you should order when you get there.

Flaky salts harvested from Japan to Cape Cod.

For the children of immigrants, unique, cross-cultural cooking is a way of life.

The saucy, often spicy North African skillet-poached egg dish has become a New York brunch staple.

John Fraser’s latest restaurant, 701West, opens tonight in Times Square.

At Brooklyn’s Haenyeo, chef Jenny Kwak has created a new type of multicultural food.

James Kent’s first solo project arrives in the Financial District.

It was partly inspired by another nostalgia-inducing fast-food archetype, the deep-fried classic chez Mickey D.

It’s like a roadhouse with tacos from former Mettā chef Norberto Piattoni.

“They might be my favorite thing in the world.”

David Chang potato-salad sandwiches, José Andrés fried eggs, and Thomas Keller chocolate cakes.

The Hudson Yards home of crustless sandwiches, honey-butter chips, and chicken-katsu kimbap.

A few simple tricks — and one surprising ingredient — are all you need.

The literary haunt was seized for unpaid taxes for the second time in six months, and it doesn’t sound like it’s coming back this time.

The TV chef is back with a carefully orchestrated menu of cream-drenched pastas, white-jacket service, and old-fashioned steaks and chops.

“I am, to my shame, one of those people who loves pumpkin shit.”

The chef’s New York megaproject begins rolling out next week.

Learn to make anything you want, anytime you want, from the world’s most skilled cooks.

The Chicago burger destination is now open in New York.

Vegan Arabic sandwiches, Hunan charcuterie, and French onion soup.

All of them are BPA-free — and one keeps your ice cubes frozen for 12 hours.