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David Chang Will Debut a New Burger at the U.S. Open
A custom-baked bing bun cushions two LaFrieda patties at Fuku’s U.S. Open outpost.
What to Eat and Drink When You Go to This Year’s U.S. Open
Outstanding tacos, a bacon-ranch sandwich named in honor of John McEnroe, and plenty of rosé.
Why It’s (Finally) Time for Restaurant Workers to Celebrate the Holidays
The holidays are a distant, hazy memory for most, which is why this is the time people in the hospitality industry actually get to enjoy themselves.
Why More Restaurants Than Ever Are Hosting Guest-Chef Pop-ups
Chef cameos can be fun, but they can also be an effective tool for recruiting and maintaining a talented staff.
Inside the Intensely Secretive, Ultracompetitive World of Restaurant Foragers
“They are crazy and tend to be reclusive … You never ask where they found what they foraged or they might never come back.”
This Wine Bar Makes NYC’s Most Carefully Considered New Cold Brew
How about some single-estate heirloom coffee beans and a quick whip of raisin-infused, organic milk?
How Natural Wine Lost Its Hippie Reputation and Became a Wine-List Must-Have
“They’re not all cloudy or funky or taste like poop or shoes.”
103 Beautiful Dishes: The Most Visually Exciting Food in America Right Now
Grub Street called up the country’s best chefs with one simple directive: Show us the most beautiful thing that’s on your menu right now.
The No-Reservations Generation Grows Up: How Bookings Came Back
“I just felt so bad when I saw people standing out in the cold.”
The Surprising Restaurant Economics of Valentine’s Day
Why busy restaurants might actually make less money than usual on February 14.
Wings, Beer, Spoodles: How a Buffalo Wild Wings Preps for Super Bowl Sunday
40,000 wings, a couple hundred gallons of sauce, 100 more gallons of blue cheese and ranch, and a thing that’s not quite a spoon, not quite a ladle.
Veggie Fight: The Lengths Chefs Go to Secure New York’s Finest Produce
“Some chefs push to the front, like, ‘Hey do you have my order?’ That doesn’t work.”
The Rise of New York’s Grand, Glorious Modern Food Halls
Food halls and markets are quickly becoming both vendors’ and diners’ preferred places for assembling some of New York’s very best food.
Smorg Jr. Debuts This Weekend With Fried Hamburgers and Indian-Mexican Tacos
Expect fried Thai-style pork hock tacos, or beef-tongue Reuben-style versions.
7 Places for Bugs: Grub Street’s Guide to Eating Actual Grubs
A host of restaurants offering delicacies like grasshopper tacos, ant-flavored cocktails, or even traditional Thai silkworms.
10th Annual Vendy Awards Season Begins Today
Expect a particularly festive season this year, because the Vendy Cup is 10.
Four & Twenty Blackbirds Opening Massive New Pie Wonderland This Summer
Owners Emily and Melissa Elsen plan to open a 3,000-square-foot mixed use facility in August.
Meet the New York Chef Who Opened Birmingham’s Hottest Pizza Place
Chef John Hall went back to his Alabama hometown, and he’s part of the next generation of progressive southern chefs.
Four & Twenty Blackbirds’ Brooklyn Public Library Café Opens Today
Just in time for Pi Day, naturally.
Four & Twenty Blackbirds’s Elsen Sisters Opening Brooklyn Public Library
Two sets of sibling-chefs are teaming up on the project.
First of the 2013 Vendy Award Nominees Announced
The awards ceremony goes down on September 7 in Industry City.
Watch an Exclusive Clip From
, Which Delves Into the Minds
Bartenders are sustained by cigarettes and tater tots, which help make them some of the nicest people you’ll ever meet.
LIC’s Sweetleaf Coffee Expands to Williamsburg
It opens Monday in a caffeine-saturated corner of the ‘burg.
BrightFarms Wants to Keep New Yorkers in Hydroponic Veggies
A planned 100,000-square-foot rooftop farm in Sunset Park should help.
What to Eat on Untitled’s À La Carte Dinner Menu, Launching Thursday
How about some lamb meatballs or a trout BLT?
Danny Meyer’s Untitled Will Forgo Prix Fixe Dinners for À La Carte
Later this month, the restaurant will say buh-bye to their $46 evening meal.
Burger on Smith Lands in the BK, With Grass-Fed Beef and New Mexico Chilies
Its trademark burger — Cheddar cheese and horseradish-chive aïoli on a Portuguese muffin — has already racked up accolades in the borough.
Jason Denton’s Indie Food and Wine Will Serve Booze From a Rolling Bar
New York gets yet more boozing at the movies. Do we detect a trend?
Quote of the Day
Danny Meyer Extends OWS Olive Branch
But it’s going to cost.
More Details and a Peek at Onegin, Opening on Sixth Avenue Later This Month
The Russian place is not affiliated with Rasputin after all.