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Displaying all articles tagged:

Feature

  1. scenes
    Le French Diner Is Every Chef’s Favorite Restaurant“Everyone who gets a seat feels special.”
    By Chris Crowley
  2. the underground gourmet
    A Tasting Menu That Ends With Plenty of LeftoversBird Dog offers the most useful luxury of all.
    By Tammie Teclemariam
  3. field notes
    The Tin Building Has Everything (Except a Purpose)Jean-Georges Vongerichten’s lovely but lifeless $200 million food hall.
    By Adam Platt
  4. feature
    Can Tacombi Become the Next Shake Shack?With a major investment from Danny Meyer, founder Dario Wolos is thinking big.
    By Rachel Sugar
  5. the grub street diet
    Andy Baraghani Likes Some Lumps in His Potatoes“This recipe has three kinds of dairy — labneh, cream, and butter — which I don’t think is overkill.”
    As told to Alan Sytsma
  6. feature
    This Tasting Menu Tastes Like PotA cross-country dive into high-flying, super-high dollar cannabis cuisine.
    By Adam Platt
  7. profile
    Scarr’s Pizza Is Expanding — and Adding a Sushi CounterHow Scarr Pimentel became Orchard Street royalty.
    By Tammie Teclemariam
  8. the grub street diet
    Jeremiah Moss Wishes Arturo’s Would Open Earlier“I feel like I’m betraying myself somehow when I eat nice food.”
    By Alan Sytsma
  9. little luxuries
    How Upselling Is Saving RestaurantsIf it seems like caviar, truffles, and uni are everywhere, that’s because they are.
    By Mahira Rivers
  10. sandwiches
    The Chopped Cheese Heads West. And South. And East …Reverent versions of New York’s iconic bodega sandwich are popping up all across America.
    By Jason Diamond
  11. reopening
    How One Acclaimed Restaurant Survived Two Brutal YearsWhen COVID arrived, Sofreh’s success didn’t matter.
    By Rachel Sugar
  12. profile
    The Post-COVID, Post-Manhattan Plans of Keith McNally“I’ve nothing in the bank and need to earn money while I still can.”
    By Matthew Schneier
  13. feature
    When the Restaurants Closed, They Cooked for Each OtherChef Ignacio Mattos had just earned a Michelin star. Now he’s struggling to feed his staff.
    By Benjamin Wallace
  14. health concerns
    The Last Conversation You’ll Need to Have on Eating Right: The Follow-upsMark Bittman and Dr. David L. Katz tackle the questions they received after their original story on healthy food.
    By Mark Bittman and David L. Katz
  15. agriculture
    The Farmer Struggling to Recover After Hurricane Harvey Destroyed EverythingHurricane Harvey wiped out Garrett Gundermann’s Texas farm. This is what it’s like to start over from scratch after unprecedented devastation.
    As told to Kari Sonde
  16. platt vs. fat
    Can a Food Critic Diet Successfully?New York’s restaurant critic Adam Platt and his diet.
    By Adam Platt
  17. ant farm to table
    In the Apocalyptic Future, We’ll All Be Eating BugsCan insects save humanity from itself?
    By Carl Swanson
  18. Burgers
    Platt: Can Anyone Make a Decent Veggie Burger?Our critic samples the simulacra.
    By Adam Platt
  19. Burgers
    Silicon Valley’s Race to Build a Fake-Meat BurgerWhat would the world look like without meat, or at least the meat we’ve always known?
    By Daniel Fromson
  20. This Is the Story of the HamburgerIts rise from a lowly patty of chopped meat to the aristocracy of foods; its charismatic and delicious descendants; the arguments it inspires — over ethics and blends and tastes; and Silicon Valley’s attempt to replace it with a meat that is not meat at all.
  21. Burgers
    The 50 Most Important Burgers in New YorkThis town is flooded with high-ambition meat sandwiches. But which is the very best?
    By Robin Raisfeld and Rob Patronite
  22. Guacanomics
    Have You Eaten Your Last Avocado?The ubiquitous — and endangered — food may soon be a luxury item.
    By Adam Sternbergh
  23. Feature
    The Suicide of Williamsburg Restaurateur Colin DevlinColin Devlin’s death was a reminder of how much the neighborhood has changed since his restaurant first opened.
    By Rebecca Flint Marx