Hwa Yuan, New York’s Original Home of Sesame Noodles, Makes a Splashy Return
A first look at some of the Chinatown restaurant’s dishes.
By Chris CrowleyOpenings
Most Recent Articles
Two-toned Pasta and Prime-Rib Braciole Are the Stars at a Brand-new Village Italian Spot
The chefs behind Quality Italian’s chicken-parm pizza are back with more eye-catching food.
By Chris CrowleyCelestine Will Serve Up East River Views and Pan-Mediterranean Fare
It’s the new venture from the team behind Brooklyn’s Grand Army bar.
By Rob Patronite and Robin RaisfeldLe Turtle’s Former Chef Unveils an Exciting New Project in Nomad
Greg Proechel is cooking Ibérico pork collar and squid with ‘nduja at Ferris in the Made hotel.
By Chris CrowleyBLOGVERTORIAL/SPONSORSHIP AD CODE
Inside the Aviary, Grant Achatz’s Hyperluxurious, Crazy-Ambitious New York City Expansion
Grant Achatz and his team land in Manhattan with their ambitious new project.
By Chris CrowleyMood Ring Is the New Bushwick Bar Inspired by Astrology and Hong Kong Cinema
The cocktails and design take cues from tarot cards, In the Mood for Love, and more.
By Chris CrowleyJohn Fraser Is Opening a Gimmick-Free Brasserie in the West Village
The menu at the Loyal is familiar and creative, with gastropubby-sounding fare like bistro mushrooms with bone-marrow bread crumbs and shrimp scampi.
By Rob Patronite and Robin RaisfeldNom Wah Tu Wants to Serve Late-night Dim Sum
Former Fung Tu chef is cooking duck fried rice and pan-fried chicken dumplings.
By Chris CrowleyBYGGYZ Sandwich Shop Opens Today at Noon
After a six-year stall, Dewey Dufresne unleashes his BYGGYBEEF sandwich, plus a turducken of sorts on marble rye.
By Rob Patronite and Robin RaisfeldUncle Boons Sister Is a Fast-food Version of Uncle Boons
The Thai takeout joint opens this weekend with fried chicken larb and sai oua on bun.
By Rob Patronite and Robin RaisfeldA New Roman Restaurant Is Pushing Pinsa Instead of Pizza
It’s made with a multigrain mix of flours that’s heavily hydrated and long fermented.
By Chris CrowleyA Brooklyn Chef Wants to Make ‘Calabrese’ Pizza New York’s Next Great Pie Style
The cheese-free pizza may or may not be an actual recognized style in Italy.
By Keenan SteinerA New East Village Bar Evokes New England’s Seaside Dives
The Lost Lady is an unpretentious sister to the Wayland.
By Mary Jane WeedmanAt Danny Meyer’s New Café, the ‘Iced Coffee’ Is Actually Ice
Danny Meyer’s newest spot goes heavy on the Roman inspiration.
By Chris CrowleyNYC Has a Brand-new All-Dessert Tasting Menu — and It Looks Impressively Ambitious
Patisserie Chanson’s Dessert Bar opens tonight.
By Chris CrowleyInside Ugly Baby, Where an Acclaimed Thai Chef Is Cooking Once Again
The brand-new Carroll Gardens restaurant is the successor to Chiang Mai and Kao Soy.
By Chris CrowleyFirst Look at Claro, a Oaxacan-Inspired Restaurant in Gowanus
Two Union Square Cafe alums focus on goat barbacoa, antojitos, and moles.
By Rob Patronite and Robin RaisfeldMaialino Vet Chris McDade Brings ‘Hot Chicken’ Milanese to Brooklyn
Popina will specialize in southern and Italian, not Southern Italian.
By Rob Patronite and Robin Raisfeld57 Fall Restaurant Openings You Need to Know About
Danny Meyer’s Roman fixation continues, Uncle Boons gets a takeout spinoff, and more.
By Rob Patronite and Robin RaisfeldInside Tokyo Record Bar, the Manhattan Homage to Japan’s Vinyl Lounges
“It’s a place where you can go and bask in the glory of someone’s obsessive appreciation of music,” says owner Ariel Arce.
By Sierra Tishgart