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New York Magazine
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The Soda-Ban Lessons Bloomberg Can Learn From Denmark’s Failed Fat Tax
What Denmark’s fat-tax failure proved in very real, nontheoretical terms is that government edicts won’t do much to change people’s unhealthy eating habits.
Gastronomics: How Michelin Inflates New York’s Restaurant Prices
The French tire company’s guidebook has a unique way of driving up prices. Felix Salmon looks at the phenomenon.
Gastronomics: When Will $20 Cocktails Become the Norm?
A few brave bar owners blazed the trail. Now it’s just a matter of everyone else catching up, and it will happen sooner than you think.
Gastronomics: Building a Megabusiness From the Ground Up (Literally)
A new breed of entrepreneur is reshaping the way restaurants are built: They’re starting with seeds and reaping millions in investment dollars.
Single Serving Restaurants
Gastronomics: The Big Benefits for Restaurateurs Who Think Small
Felix Salmon looks at the many advantages of opening a Single-Serving Restaurant, a place that specializes in one thing and one thing only.
Gastronomics: Where the One Percent Eats
Felix Salmon looks at exactly where the super-wealthy eat, and finds out it’s not all Per Se and Le Bernardin for the upper echelon.
Gastronomics: How Chefs Learned to Monetize Veggie Pedigrees
Felix Salmon looks at how the rise of bespoke produce gave restaurants the opportunity to sell relatively inexpensive ingredients at premium prices.
Gastronomics: Exactly How Much Do People Spend at New York’s Top
A new online tool helps Felix Salmon look at precisely how much New York’s diners are spending.
Gastronomics: How Pop-ups Went Boom, and Why They Should Go Bust
The transient operations are, well … popping up everywhere. But Felix Salmon says that even their bargain-seeming prices are a bad deal.
Gastronomics: Why Blowout Feast Reservations Are In
Felix Salmon looks at the many benefits — and surprisingly few drawbacks — of so-called “large-format” dining.
Gastronomics: What’s the Value of a Great Review?
What does a rave mean for restaurant prices, and will a great review actually end up costing diners?
The Crowded Restaurant Conundrum: Why We’re All Gluttons for Punishment
Felix Salmon examines why what’s painful for customers is often profitable for restaurants.