Grub Street

Because everyone knows the best weekends in the city are when everyone else is gone.

“As our erasure happens, we’re trying very hard to protect our spaces.”

Chef Alain Verzeroli steps out on his own after two decades’ work under the acclaimed Joël Robuchon.

The new restaurant showcases the distinctive walnut-sauced, tart-fruited, dairy-enriched gastronomy of the former Soviet republic.

“We kind of feel, honestly, that the Vendys have mostly accomplished, if you will, what we set out to do 15 years ago.”

His destination restaurant in Hudson Yards is outlandishly expensive and curiously satisfying.

“I sat by myself and spent most of the time listening to a father try to get his two teenage daughters to have a good time.”

Sometimes you just need to go big.

The blockbuster mid-century restoration certainly looks the part. Does the food measure up?

A retro fantasy retains relevance in New York’s bar scene.

A Michelin-caliber chef is slinging hash and homemade Reubens in the Hudson Valley.

Natasha Pickowicz on community building, Planned Parenthood, and the power of a restaurant’s values.

Jody Williams and Rita Sodi complete their neighborhood mini-fiefdom with their restaurant’s long-awaited sister bar.

“I like to go in there and talk shit with Massimo, the owner.”

Any restaurant can sell its own shirt.

Rooftop bars, new backyards, and more.

Why chefs want you to swallow the sponsorship.

A Breads Bakery alum offers Moroccan doughnuts, pizza bourekas, meringue cakes, and, yes, some very good babka.

New York was well represented yet again.

“You definitely have to wear a mask.”

The eagerly awaited restaurant, which opened recently in Tribeca, has the kind of uneven, sometimes slapdash execution you often see at franchises.

“This sandwich is sex.”