Grub Street

“We got the turnip cakes, pork buns, pea shoots, fried eggplant, clams and basil — oh my God, the clams and basil.”

Shalom Japan’s excellent new Wagyu pastrami sando is like Katz’s meets (a Tokyo) 7-Eleven.

A handy guide to the sudden resurgence of UK-born desserts at restaurants around New York City.

“It’s just so cool that I can go to your house and open a trunk of snacks.”

The world of bespoke occasion cakes is filled with grueling hours, massive sums of money, and piles of buttercream.

The American restaurant is run by industry vets Doug Friedman and Ben Toro, and traffics in Denver roasts, vegan muffulettas, and Negronis for two.

It made the city a better place to eat; now it’s on the brink of collapse.

Levain Bakery embarks on a growth campaign, beginning with a spiffy new store on the Upper East Side this Wednesday.

Wrestling with nostalgia at Saravanaa Bhavan, whose founder is a convicted murderer.

Globally accented menu meets picturesque coastal setting at Jean-Georges Vongerichten’s Fulton.

“That was the thing that I’d get, once I started getting a job and having a little more money in my pocket.”

Tender meat, delightfully gelatinous skin, and pure poultry flavor.

How long will it be before cows are obsolete?

Nine distinctly français ways to observe French Independence Day.

“I hooked it up with mint and basil and fresh scallions.”

It’s peak season for these 16 stunning dishes.

A sandwich artist makes an exciting return to Williamsburg.

A Wisconsin native weighs in on Brooklyn’s brand-new Badger State import.

Your food agenda for the month.

“It’s like the kind you get in ramen — it’s a miracle.”

Our critic joins the mold-eating cult of the world’s leading culinary demigod.

The sommelier behind Fausto has a new place to drink Riesling and eat mortadella.