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Tim Ho Wan has been packed since opening in the East Village. Our critic braves the wait to see if it’s really worth the hype.
The most essential (and contentious) New York City dish of all is served not only in delis but also in butcher shops and newfangled barbecues.
What happens when a local landmark changes its address?
The definition of this sacred New York dining institution has changed over the years, but the best steakhouses share certain time-honored qualities.
The places to visit for grand, old-style Parisian service, elaborate sauces (and flower arrangements), and puffy dessert soufflés.
Where to find a nourishing bowl of noodles, a fiery Sichuan fix in midtown, and the annual big-money, banquet-style splurge.
Including beef-fat potatoes, transporting fish stew, and Indian egg toast.
The no-nonsense, double-patty model at 4 Charles Prime Rib is a welcome addition to the city’s roster of excellent burgers.
The Shake Shack of sushi does an admirable job navigating a middle path between the cheap (often fake) deli experience and the high-roller omakase.
His focus here is the kind of elevated, crowd-pleasing Greenmarket cooking that made his reputation at ABC Kitchen.
Assessing the latest options in the H20 aisle — alkaline, boxed, Ice Age–era. Plus: A tasting with Adam Platt.
While much of the culinary vocabulary is the
same, the cooking feels new.
Adam Platt’s ten favorite restaurants of 2016.
Ticketed restaurant reservations, absurdist cocktail names, chef-backstory narratives, and more.
The very latest in New York’s high-low, ever-eclectic, deliciously inventive foodscape.
Ranking the city’s best raw meat.
Greg Baxtrom and his partners want to bring refined, destination cooking down to a more accessible, neighborly scale.
Floyd Cardoz’s new restaurant has something for everyone: a boisterous little bar, an elegant area in back, and café tables set up along the sidewalk.
At Claus Meyer’s Grand Central restaurant, the Scandi-style cooking feels slightly dated.
On Grub Street’s tenth anniversary, Adam Platt says restaurants are more diverse, more democratic, and more accessible than ever before.
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