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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.
Daniel Rose brings elevated bistro cooking and impressive technique to an ambitious New York setting.
New York’s restaurant critic Adam Platt and his diet.
Al Di Meglio’s new restaurant brings southern Italy to South Williamsburg with dry-aged meatballs and decadent clam pizzas.
At Beijing restaurateur Zhu Rong’s first-ever U.S. restaurant, an innovative modern Chinese menu meets impeccable, old-world technique.
It’s still possible to enjoy a first class, slap-up feast.
While Café Altro Paradiso plays it safe.
Few things get the passions going quite like a good old fashioned best restaurant debate.
From vegan restaurants to newfangled burger stands, here’s where to get the best meat-bomb alternatives.
From new-age dives to izakayas, the city is awash in great bar menus.
Chef Liz Johnson, 25, serves up odd little wonders at Mimi, a restaurant that has been hiding in plain sight ever since it opened a few months ago.
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