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New York Magazine
MOST RECENT ARTICLES BY:
Wayan Is a Mom-and-Pop Joint — From Restaurant Royalty
Ochi and Cédric Vongerichten are behind the new Indonesian restaurant.
going for it
Embrace the February Crush
“The only reason to withhold anything from yourself is the sheer delight of indulging in it later.”
What Dry January Is Like for Bartenders
“There are definitely Monday nights or Tuesday nights where it’s dead, like,
Adda Could Be the Most Exciting New Indian Restaurant in New York
It’s impossible to believe you can get an entire meal for less than $20.
The Dominican Republic’s National Cocktail Should Be a New York Staple
“It’s fine that nobody knows about mamajuana. We just haven’t had our moment yet.”
One Very Old Ingredient Makes Cocktails That Taste Very New
“Imagine drinking Coca-Cola your whole childhood and not trying Pepsi until you’re 25 or 30. That’s Patxaran.”
NYC Changes Forever As the Corner Bistro Debuts a Brand-new Veggie Burger
Don’t worry: You can still order it with bacon.
How Franny’s Conquered Brooklyn
The small, family-owned pizzeria embodied the values that would come to define an entire borough.
Where to Become a Regular in New York Before It’s Too Late
Low-key neighborhood spots are closing with alarming regularity — so go support these bars and restaurants right now.
French Roast in Greenwich Village Closes
Another beloved New York hangout will soon be no more.
Star Bartender Eben Freeman Will Leave AvroKO
The mixology star, who made his name at wd~50 and Tailor, says he’s now debating his next move.
Why Do New York’s Cocktail Bars Feel Stuck in the Past?
“I keep seeing the same cocktail with different names, because everyone’s making the same thing.”
Why Did a Midwestern Grocery Chain Buy New York’s Most Extravagant Cheese Shop?
A sale to Kroger is a big boon for the owners of Murray’s Cheese — but what does it mean for New York’s cheese lovers?
Can the Cocktail Industry Fix Its Sexual-Assault Problem?
“There’s enormous pressure not to ruin the mood, not to ruin the party.”
This Frozen Drink Embraces Bartending’s Recent Past, As Well As Its Future
The so-called Penichillin is the star drink at a casual Brooklyn bar run by a team of very serious cocktail experts.
Why NYC’s Most Acclaimed Sushi Bar Is Opening in Trump’s D.C. Hotel
“Whatever’s going on with the White House or whatever’s going on with Donald Trump is not my focus.”
on the road
Inside the Havana Gin Bar That Specializes in Quietly Revolutionary Cocktails
“You have never had your cocktail the way I make it.”
the chain gang
NYC’s First Cheesecake Factory Is the Slice of Suburban Bliss We’ve Been Missing
“I think about it a lot — it was like I was a part of this thing I had only heard about.”
How the Owner of Sushi Nakazawa Rebooted Manhattan’s Most Iconic Speakeasy
After being closed for nearly a decade, Chumley’s is open again, though at this point only the name is the same.
Meet the Former Starbucks Barista Who Now Runs a Legendary NYC Bar
“Coffee orders are like martini orders: Guests are very particular about both.”
NYC’s Most Sophisticated New Drink Might Just Be This Rum-and-Coke
Champagne and Fernet are involved.
Why Doesn’t Lin-Manuel Miranda Have His Own Sardi’s Caricature Yet?
Only one Broadway honor continues to elude the
creator and star: a portrait at the Times Square institution.
The Veteran Bartender Whose New Pub Is an Ode to New York Authenticity
“He’s not looking to make millions. He’s looking to make impact.”
What to Drink
5 Things to Know Before Trying Baijiu
New York City now has a bar dedicated to the divisive, ancient Chinese spirit.
Dinner and a Show
Ariana’s Piano Prix-Fixe
Dinner and a show (and vodka shots) at Ariana.