MOST RECENT ARTICLES BY:

Scott Heins

  1. openings
    Everything You Need to Know About Eating and Drinking at the TWA HotelThe blockbuster mid-century restoration certainly looks the part. Does the food measure up?
  2. interviews
    Ruth Reichl on Her New Memoir, and What Gourmet Meant to Readers“It was kind of magical.”
  3. honeynuts
    What If You Could Upgrade Squash?How chef Dan Barber plans to make ingredients more like iPhones.
  4. restaurant review
    Sushi Noz Is High Sushi TheaterEverything, from the room to the performatory cooking itself, is designed to transport you straight to Japan — or an idealized version of it.