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@new York Magazine

  1. openings
    Legendary Guyanese Restaurant, German’s Soup, Is Opening in East FlatbushAt German’s Soup, everything is based on the original recipes of founder Hubert “German” Urling, including the signature cow-heel soup.
  2. profiles
    What Happens When ‘the Justin Bieber of Food’ Grows Up?Flynn McGarry is ready to shake off the Teen Chef label once and for all.
  3. the dish
    Frenchette’s Brouillade With Escargots Is a Seriously Luxurious Plate of EggsEach order requires nearly 15 minutes of vigorous, nonstop stirring, creating a curd so soft and silky it resembles polenta.
  4. the underground gourmet review
    At Madcap Cafe, a Former Fine-Dining Whiz Makes Food She Really Likes to EatIf the food at this Carroll Gardens spot has a theme, it’s things that sound generic and slightly random on paper but taste unexpectedly great.
  5. craze
    With an Assist From Per Se Vet Jonathan Benno, Can Roman Pizza Conquer New York?Not since the 1990s has it been such a hot topic. Here’s how to tell your taglios and teglias from your tondas.
  6. the dish
    Momofuku Ko Bar Proves Cold Fried Chicken Can Be Just As Good As HotAt Dave Chang’s new à la carte annex to Momofuku Ko proper, it’s served by the piece and straight from the fridge.
  7. the underground gourmet
    At Mani in Pasta, An Award-winning Neapolitan Pizza Whiz Makes Roman-style Pies.Naples native Giuseppe Manco is a switch-hitting pizza pro.
  8. restaurant review
    Ferris Is the Hotel Restaurant That Doesn’t Know It Is OneKnown for his whole roast chicken at Le Turtle, Greg Proechel’s venture at the Made Hotel hints at a new, Asian-themed direction.
  9. in print
    Former City Bakery Salad Guru’s First Cookbook Makes You Want to Eat Your GreensIn Saladish, Rosen treats the oft-maligned category not as a necessary nutritional evil but as a way of seeing (and eating) the world.
  10. deli case
    This Absurdly Good Prosciutto Is on a MissionCesare Casella’s Prosciutto Speciale is helping save heritage-breed pigs and the farmers who raise them.
  11. the dish
    Cervo’s New Brunch Menu Features a Standout Fisherman’s BreakfastConsider it an Iberian-accented take on New York Jewish appetizing.
  12. the u.g. digest
    The 10 Best New Things to Eat Right Now, RankedKatsu sandwiches, guava tarts, trompe l’oeil mozzarella, and more.
  13. restaurant review
    Simon & the Whale Is a Crowd-Pleaser With Enough Personality to Stay InterestingAt Gabriel Stulman’s first hotel restaurant, the menu is dotted with familiar dishes that have been reworked in creative, unfamiliar ways.
  14. the dish
    Coco Pazzo’s Bucatini Con Le Sardi Breaks the RulesIt’s one of several dishes on the menu called a piatto unico, and you might think of it as a sort of Italian meat + three.
  15. spring preview
    Here Are Spring’s 20 Most Anticipated Restaurant OpeningsWhat you’ll be eating next, from the turducken of Taiwanese sausages to rotisserie lobster (and plenty of pedigree pizza).
  16. restaurant review
    Jeju Noodle Bar Breathes New Life Into an Overly Familiar FormulaDouglas Kim builds his noodle recipes with a perfectionist’s attention to detail.
  17. fall preview 2017
    Frenchette Will Be a Fresh Start for Two Former Keith McNally ChefsAfter years of building the McNally brand, Lee Hanson and Riad Nasr want to establish their own.
  18. The Last Conversation You’ll Ever Need to Have About Eating RightMark Bittman and Dr. David L. Katz patiently answer pretty much every question we could think of about healthy food.
  19. the dish
    New York’s Best Tearoom Has a New Taiwanese-Inspired MenuTé Company is now serving spicy peanuts, preserved kumquats, and this hearty bowl of lu rou fan, the rustic pork-sauce-over-rice dish.
  20. the underground gourmet review
    Risbo Rotisserie and Tender Greens Take Fast-Casual to Another LevelTwo different flavors of counter-service food, from a Parisian-trained chef and a West Coast chain.
  21. The Best of New York Fun and Nightlife 2018A roving rave, a hidden movie theater, and a Trinidadian brewery.
  22. Best of New York
    The Absolute Best Chinese Restaurants in New YorkWhere to find a nourishing bowl of noodles, a fiery Sichuan fix in midtown, and the annual big-money, banquet-style splurge.
  23. the dish
    At Tetsu, Even the Dessert Gets GrilledPastry chef Matthew O’Haver created this charred yuzu-scented olive-oil cake for Masa Takayama’s robata restaurant.
  24. primer
    10 Iconic Taiwanese Dishes and Where to Find Them in New YorkThe lowdown on stinky tofu, popcorn chicken, fly’s heads, gua bao, ba-wan, and more.
  25. trendlet
    Taiwanese Beef Noodle Soup Is Hot, Heady, and on the Rise in New YorkThe Taipei street-food staple has everything you could ask for in a soup designed to serve as a meal. (Though we could do without the two-hour wait.)
  26. openings
    First Look at Charlie Bird Team’s New Legacy Records in Hudson YardsThe Hudson Yards project will open in stages.
  27. restaurant review
    Jean-Georges Updates the Menu and the Mood at the Once-Radical JoJoUnlike back in 1991, when the restaurant first opened, the great chef isn’t out to shock the world here.
  28. in season
    New York Chefs Are Discovering All the Possibilities of the Sweet PotatoThey’re not so sweet anymore, even when they’re dessert.
  29. the dish
    King’s Fantastic Chocolate–Espresso Hybrid Is the Antidote for Winter DoldrumsIt’s called bicerin, and if there’s another booze-free elixir more capable of shaking off a case of the winter blues, we don’t know about it.
  30. restaurant review
    Review: The Lobster Club Is Asian-Fusion FantasiaIt’s described as a “Japanese brasserie,” but the template has clearly been lifted from Asian-fusion megahits like Nobu and Tao.
  31. the underground gourmet digest
    5 Excellent New Burgers for Resolution BackslidersWhen you tire of jackfruit tacos and cauliflower steaks and crave a juicy burger, here’s where to find five of the best new arrivals.
  32. the dish
    Casino Clam Bar Is Serving a Divine Fritto MistoChef Jeremiah Del Sol’s version of the Italian classic includes well-placed curveballs like house-pickled cucumbers, bell peppers, and Cubanelles.
  33. openings
    Yunnan’s Crossing-the-Bridge Noodles Land on Eighth StreetSouth of the Clouds is a Yunnanese restaurant with a pedigree.
  34. restaurant review
    At Midtown’s Glitzy DaDong, the Signature Dish Is Overshadowed by the SpectacleDong Zhenxiang’s eagerly awaited, elaborately hyped Peking-duck palace serves one of the most expensive birds in town.
  35. where to eat 2018
    13 Dining Trends We Don’t Want to See in 2018Really expensive restaurants, clickbait dishes, domineering-male-dominated kitchens, and more.
  36. where to eat
    Adam Platt’s Where to Eat 2018An agenda for eating (and drinking) the very best New York has to offer right now.
  37. the dish
    Celestine’s Braised Rabbit Kugel Is a Refined Take on a Jewish ClassicChef Garett McMahan sees it as a pasta-course vehicle for some of his favorite ingredients, like rabbit, prunes, and the Yemeni spice mix hawaij.
  38. profiles
    The Nerd King of Home Cooking Sets His Eye on the Restaurant WorldThe culinary provocateur J. Kenji López-Alt tackles a new frontier: opening a 9,800-square-foot beer hall in a Silicon Valley suburb.
  39. the underground gourmet digest
    The Underground Gourmet Digest: Special Year-end Sandwich EditionSpicy cheesesteaks, patty melts, chicken dips, and more.
  40. Best of New York
    The Absolute Best New Restaurants in New YorkAdam Platt’s favorite places to eat this year.
  41. underground gourmet review
    Underground Gourmet: Chez Ma Tante Serves Gobsmackingly Good FoodThe pancakes alone are worth a visit.
  42. urban forager: stocking-stuffer edition
    5 Unique Chocolate Bars That Make Great Stocking StuffersWhat makes a simple candy bar an excellent gift? The stealth addition of olive oil, banana pulp, or halvah, for starters.
  43. the dish
    The Trick to Ugly Baby’s Addictive Deep-Fried Sea BreamIt’s suffused with spicy flavor if not spicy hot, yet has that certain compulsively edible quality about it that great Thai dishes have.
  44. openings
    Fausto Opens in Old Franny’s Space This WeekExpect housemade pasta, wood-fired main courses, and a serious wine program.
  45. openings
    PJ Calapa Opens Coastal-Italian Restaurant Scampi in the Flatiron DistrictChef-owner PJ Calapa opens the coastal-Italian Scampi this week in the Flatiron District.
  46. restaurant review
    At the Aviary’s New York Hotel-Lobby Outpost, the Magic Is Confined to the GlassLike the original Aviary, this one is billed as a bar with plenty of snacks and troupes of mixologists, herbalogists, and ice aficionados on hand.
  47. grub guides
    A Vegan Food Encyclopedia for Curious OmnivoresA guide to the culinary breakthroughs, cult brands, fonts of fat, sandwich fillings, burger simulacra, pizza cheeses, pioneers, and condiments.
  48. the dish
    At Raviolo, Classic Italian Dishes Are Served Like Dim SumThese steamed buns are the only version of spaghetti alla carbonara you should eat with your hands.
  49. restaurant review
    The Pool Is Posh, Pricey, and a Little ProsaicThe Major Food Group’s makeover of the old Four Seasons’ Pool Room is both soothing and sleepy.
  50. holiday food 2017
    What 10 Notable Chefs Made for Their First Dinner PartiesCaesar salads, prosciutto-wrapped pork loins, whole roast ducks, and more easy-to-copy recipes from famous chefs’ early entertaining days.
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