Grub Street

Chef James Kent’s precise, seasonal brand of cooking is on display at this deceptively ambitious new restaurant.

“It makes me feel like a million bucks.”

From an Areaware flask to a toiletry kit and standing-desk converter.

How a brain-numbing street cocktail became a multimillion-dollar uptown hustle.

A massive food market in the Bronx, a festival dedicated entirely to cider, the latest edition of an Afrocentric jollof competition, and more.

Efrén Hernández quietly took over hot-spot-gone-cold Mimi, and now the team is expanding with Babs.

Off-Strip dining, a secret downtown speakeasy, and a neon-sign museum.

The industry is grappling with ideas to save its workforce.

The new Mediterranean restaurant from the Walter Foods crew opens in East Williamsburg.

The Four Seasons will close for good, less than a year after reopening.

Keith McNally’s seminal bistro reopens this weekend — can it possibly recapture the magic of the original?

Why did America’s most forward-thinking food city fall for the tire guide’s tired publicity tricks?

“It’s more ‘dinner party in the back of the house.’”

Impossibly light shortcrust, dense sourdough, ethereal cardamom buns, and so much more.

Eggs every which way, plus lots more rib-sticking, grandma-style fare.

Perfect sandwiches, late-night pasta, life-affirming ramen, “il timpano,” and so much more.

The team behind Glady’s Caribbean has opened Mo’s Original in Prospect–Lefferts Garden.

The seldom-seen dish called moo sarong has local meatball mavens all revved up.

Your food agenda for the month.

“Legendary pizza for both breakfast and lunch — not bad.”

Parties, rallies, events, and plenty more will take place all over New York for the full month of June.

Where to go to satisfy cravings for the fieriest larbs, sour seafood curries, and most comforting khao soy.

A handy list of less-obvious options, from an open bar at a greasy spoon diner to natural wine on the Rockaway boardwalk.

Basement party spaces and restaurants in condos.

On the menu you’ll find lamb shumai: mildly seasoned ground meat in a delicate wheat-flour wrapper, sealed in a manner more akin to xiaolongbao.

“It has a wonderful blending of flavors, the sweetness and sour, with a very delicately fried coating.”