Grub Street

Major Food Group didn’t get permits for at least three major changes.

Winemakers, sommeliers, and fanatics have organized fundraisers and are donating sales to organizations helping victims.

New York’s annual eating-and-drinking extravaganza returns on November 6.

She’s raised enough to give them milk for more than four years.

The chef made a name for himself at his immensely popular namesake restaurant.

“Thanks for the delay in notifying us after thieves already charged our accts.”

And it’s actually good!

The comedian made some ill-advised Harvey Weinstein jokes.

“It was my IHOP’s money in the register, and I’m not gonna let anybody take that.”

It purportedly has pink “brains” whipped cream.

It’s located down in Coney Island.

Vineyard owners say they’ve emerged “largely unscathed.”

It’s the result of a challenge put out by chef Heston Blumenthal.

Austin Rogers is the fifth-most-successful contestant in the show’s history.

“I can’t be the only one that doesn’t have an issue spreading peanut butter.”

It offers the “unexpectedly delicious” combo of coffee, milk, and Buffalo-wing sauce.

He endured five years of forced labor, violence and threats of violence, coercion, and being made to live in squalid conditions.

It’s our weekly ranking of the city’s most important restaurants.

Longtime owner Jon LaRock allegedly abused or harassed at least 15 female workers in the past year.

It’s moving to a new storefront near one of the chain’s locations.

The venison sandwich will be available nationwide this time.

“My hard-boiled eggs are just so much better than any eggs on the plane.”

It has 30 percent of the fat, but all of the Instagrammability.

“You know, this is — excuse me — a damn fine coffee stout.”

It accuses about a dozen big-name restaurateurs of “horizontal price fixing.”

You can find the city’s finest renditions grilled, baked, and even in a salad.

“We’re going to do 200,000 meals a day, no problem.”

A “convenient” service that happens while you’re “at work” or “off doing other things.”

Documents say yes; an employee says no.

The chef is asking San Franciscans to help her and her employees make sandwiches this morning.

It’s the new venture from the team behind Brooklyn’s Grand Army bar.

Greg Proechel is cooking Ibérico pork collar and squid with ‘nduja at Ferris in the Made hotel.

Never underestimate those Adult Swimmers.

Impressively, this is a student-driven endeavor.

“Who eats? Who doesn’t eat? Who is cooking? … Who is picking the produce? Who is cutting the meat? Who is shipping the meat?”

Danny Bowien and Angela Dimayuga are expanding to Brooklyn.