Grub Street

A new Chinatown shop makes a standout version of the schlubby snack, using rice milled in-house.

West Village brunch has never looked better.

“Diners have these impossibly long menus,” says Sam Yoo. “And you can’t do good food that way.”

Young chef Nico Russell has ambition and creativity to spare at his fine-dining restaurant in Crown Heights.

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 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.”

Including authentic-as-it-gets Pakistani cuisine, old-school restaurants that are still plugging away, and Japanese food that goes well beyond sushi.