Grub Street

Snippers and clippers of varying design are moving out of the kitchen and on to the restaurant table.

The past few years have seen the opening of a slew of distinctive and ambitious restaurants.

There’s never been a better time to embrace the glou glou life in all its glory.

On the menu: stuffed grape leaves, lamb’s head soup, minuscule manti, and more.

Chef Namhyung Woo’s menu shares an elevated fusion touch with places like Atoboy and Atomix, which belong to the same restaurant group.

“I’m like the equivalent of a two-pack-a-day guy, but for aspartame.”

She can’t throw a dinner party without them.

Baby back, beef, lamb, you name it.

I used to love bars until I gave up drinking. Can a new, zero-proof bar rekindle some of the fun?

The places to go for grand, old-style Parisian service, elaborate sauces (and flower arrangements), and puffy dessert soufflés.

Bonding with a total stranger over the world’s most perfect food.

The Jewish soul-food staple was the inspiration for chef-baker Max Blachman-Gentile’s latest loaf.

The bustling East Village social center has added evening hours, tasty new nighttime snacks, and some juicy wine on tap.

The karaoke dive is back in a new space on East Broadway with shiny red booths, a retro-looking mic, and an updated computerized karaoke system.

“Yep, I’m Australian.”

Miznon chef Eyal Shani gets philosophical with his latest project.

Great food for less than $25, as selected by some experts.

Get ready for tender meat, bitter broccoli rabe, sharp provolone, and ample use of pork drippings.

Cafe Phin’s specialties include coconut coffee, which you’ll want to drink all summer.

Five years in, Other Half shows no signs of slowing down.

Chef Erik Ramirez has revamped his Peruvian sandwich shop with a winning dinner service and a cozy new setting.

“There are so many micro-universes in them.”

He’s among New York’s most accomplished chefs — now, his definition of success is evolving.