Grub Street

A nighttime celebration on a boat, a Governors Island feast, a gut-busting pig roast, and 13 other ways to observe America’s birthday.

Homestyle Korean cooking with cheffy touches propels Kāwi beyond its generic mall setting.

And why you don’t need to lose your mind over this particular list.

The always-controversial ranking of restaurants arrives — and Noma isn’t No. 1.

A barista turned bartender is challenging the cocktail orthodoxy by shaking a drink most say should be stirred!

“Four times a year, you get a box of six pounds of beans — it’s a little overwhelming.”

The city’s restaurant scene is overflowing with eateries from Italians.

At Pasta Social Club, the focus is on carbs and comfort.

How a cash-strapped start-up became the internet’s food-nerd utopia.

Dragon’s beard candy is being made at the dumpling shop’s third location.

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.

From vegan restaurants to newfangled burger stands, here’s where to get the best meat-bomb alternatives.

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.

“Keanu is so hot!”

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.