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It’s our weekly ranking of the city’s most important restaurants.
How chef Dan Barber plans to make ingredients more like iPhones.
Julie Reiner’s destination bar ushered in New York mixology’s golden age.
The war against the wet-brine hits the mainstream.
While the area may not yet have much of an identity beyond “new,” it does have some surprising, under-the-radar gems.
The French chef was 73.
The reported cause was suicide.
“When I make my first million, I’m installing a Vivreau in my house. It’s the absolute cushiest.”
“I have a corned-beef hash bowl with scrambled eggs, which is actually served on a plate and is gigantic.”
Hippie grandma pizza, Roman ribs, and tangy crispy beef.
“The broth is like 28 different ingredients. It’s a total flavor bomb. It just makes me feel so — together.”
“If I set bottles aside at home, I feel like I need to wait until the right moment, but then I think, Isn’t every day the right moment?”
A new report in the Times details a pattern of misconduct and harassment at the celebrated New York restaurant.
One iconic Italian restaurant has served the dish for 20 years.
“I want it all to be much more accessible.”
“I’m always looking for the perfect peanut-butter ice cream. I haven’t figured out how to make it yet, but someday I will. That’s the Holy Grail.”
The pizza destination’s final night of service will be August 20.
“You know how beautiful it is out here. It’s heaven. For a chef, somebody who’s cooking, it doesn’t get any better.”
Find out where to eat in our weekly ranking of the city’s most important restaurants.
Congratulations to everyone.