Grub Street

Twenty nuggets of soul-saving wisdom from New York’s most opinionated cook.

New York chefs are in an arms race to create ever more niche pasta.

This corner of Queens has some delicious eats, especially if you’re in the mood for Uzbek plov, Georgian cheese bread, or spinach knishes.

Adam Platt checks in on an East Village newcomer.

It’s got all the pieces — except a TV show to adopt it.

Talking to Buzzy Geduld ahead of his doughnut shop’s new branch, opening soon off Astor Place in Noho.

“Conservatively, I’d say we’ve lost $2 million in revenue per location.”

“Everything arrived looking like a magazine spread from the 1950s.”

For the first Valentine’s Day in over a century, Necco’s candy hearts aren’t available. It turns out nobody really cares.

From fake-pepperoni pizza to terrine of foie gras made with tahini and cashew cream, vegan food even an omnivore will like.

The chef became an icon by honoring her roots.

Does America have a forgotten father of pies?

The Fly opens in Bed-Stuy next week.

The ambitious Upper West Side restaurant has a short, focused menu, filled with northerly Italian specialties.

This is the good stuff, right here.

“I experience ‘hunger’ and ‘appetite’ as two totally distinct feelings.”

The menu will change seasonally at O:n°, but it’ll also emphasize table-side cooking.

“The only reason to withhold anything from yourself is the sheer delight of indulging in it later.”

The arrival of top Tokyo talent has transformed the omakase scene.

One of the most famous names in chocolate is back — after a half-decade ban — with a new shop dedicated to cacao.

Just in time for Valentine’s Day.

“There’s a crazy fad of esoteric pasta shapes.”

Where to eat when you can’t get at table at Misi, Ho Foods, Frenchette, and Lucali.

Ho takes over at the San Francisco Chronicle after the previous critic held the job for 30-plus years.

Austrian comfort food par excellence.