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  1. Gallery
    Inside Mission Chinese Food’s Brisket-and-Dumplings Dinner Party for theThe challenge: Create a pop-up restaurant in a theater foyer to feed a starving ensemble — and crew and everyone’s guests — in a manner befitting the years-long hype of the bicoastal restaurant sensation.
    By Gillian Duffy
  2. Gallery
    How Eli Zabar Transformed an Upper East Side Diner Into an Elegant Wine BarA look inside the genteel Eli’s Essentials Wine Bar.
    By Wendy Goodman
  3. Cheap Eats
    Why the Bowl Is the Meal of the MomentThey’re healthful, filling, and infinitely customizable, a blank canvas for inventive chefs and fast-casual chains alike.
    By Robin Raisfeld and Rob Patronite
  4. Cheap Eats
    7 New-Wave, Next-Level Fried-Chicken SandwichesSky-high beef prices and the enduring sandwich craze have laid the groundwork for a new breed of birds on buns.
    By Robin Raisfeld and Rob Patronite
  5. Slideshow
    103 Beautiful Dishes: The Most Visually Exciting Food in America Right NowGrub Street called up the country’s best chefs with one simple directive: Show us the most beautiful thing that’s on your menu right now.
    By Alan Sytsma, Edna Ishayik, and Sierra Tishgart
  6. The Keeper
    50 Candies to Eat Now, From Goat’s-Milk Caramels to Palm-Sized Gummy RatsWe assess New York’s candy sphere, from Coney Island rock-candy institutions to forthcoming Barclays Center lollipop emporiums.
    By Mary Jane Weedman
  7. Cheap Eats
    The 101 Best (New) Cheap Eats, RankedAll restaurants that have opened since 2006, the last time we attempted this ludicrous gut-busting task.
    By Robin Raisfeld and Rob Patronite
  8. Pro Tips
    Slideshow: How to Dice, Cut, and De-Heart Like a ProThe proper techniques for some particularly challenging fruits and vegetables.
    By Mary Jane Weedman
  9. Pro Tips
    Slideshow: How to Quarter, Slice, Fillet, and Shuck Like a ProIt’s no good having a wa-sujihiki knife if you don’t know how to use it.
    By Mary Jane Weedman
  10. Planned Service Changes
    What to Eat at Long Island Bar, Now Serving Dinner in Cobble HillChef Gabriel Martinez worked at Uchi and Alinea before coming to New York.
    By Hugh Merwin
  11. Retro Eats
    Vanishing: The Endangered Foods of New York and Where to Get Them While YouWe’ve decided to take stock of some of New York’s old-time iconic foodstuffs­ like bagels, bialys, pike quenelles, and baked Alaskas.
    By Rob Patronite and Robin Raisfeld
  12. Spirits
    Slideshow: Vermouth’s Bittersweet RevengeThe belated renaissance of the spirit world’s most maligned mixer.
    By Robin Raisfeld and Rob Patronite
  13. Openings
    What to Eat at Route 66 Smokehouse, Opening This Week in the Financial District100 percent all-American is the theme of this new bi-level barbecue joint.
    By Robin Raisfeld and Rob Patronite
  14. Appointments
    Blue Ribbon’s Isao Iijima Replaces Nick Kim and Jimmy Lau at NetaThe chef says a few things about the menu may change, “but we are not going to go completely insane.”
    By Beth Landman
  15. Chef Shuffle
    Neta Loses Co-Chefs Nick Kim and Jimmy LauThere’s no word on their replacement.
    By Hugh Merwin
  16. Openings
    What to Eat at Nourish Kitchen + Table, Serving ‘Beautiful, FreshThe menu is inspired as much by the farmers’ market as by the cuisines of the Middle East and the Mediterranean.
    By Robin Raisfeld and Rob Patronite
  17. Cheap Eats 2013
    The Return of the Super-Colossal, Economy-Size SandwichAfter years of dainty panini domination, the trend in sandwiches is toward the big, the bulky, and the overstuffed.
    By Robin Raisfeld and Rob Patronite
  18. Cheap Eats 2013
    Slideshow: Barbecue With a New York AccentSmoked-meat specialties that represent the new wave of New York barbecue joints.
    By Mary Jane Weedman
  19. Slideshow
    Scenes From the Food & Wine Classic in AspenWith so many high-profile chefs on hand, Grub Street surveyed the crowd to see what culinary trends would be big in the coming months.
    By Huge Galdones
  20. Openings
    Botanica Owner Mark Connell Opening Upstairs Restaurant EstelaHe’s drafted a fine-dining dream team that includes former Blue Hill at Stone Barns beverage director Thomas Carter and chef Ignacio Mattos.
    By Robin Raisfeld and Rob Patronite
  21. Openings
    First Look at Oda House, Bringing Georgian Cuisine to the East VillageIf you’ve ever had the pleasure of tucking into that country’s gut-busting fare, you know that it’s something worth getting excited about.
    By Robin Raisfeld and Rob Patronite
  22. Openings
    Team Torrisi Opening ZZ’s Clam Bar on Thompson StreetThe twelve-seat spot is a reservations-only raw bar.
    By Robin Raisfeld and Rob Patronite
  23. Summer Guide 2013
    Stick It: Seven Great Foods Served on a SkewerEverything tastes better on a kebab.
    By Jenny Miller
  24. Openings
    First Look at Fitzcarraldo, Serving Ligurian-Inspired Cuisine in EastThe venue will make its official debut on June 1 at 3rd Ward’s anniversary barbecue.
    By Robin Raisfeld and Rob Patronite
  25. Openings
    First Look at Betony, Serving Seasonal Modern-American From Two Eleven MadisonRussian entrepreneur Andrey Dellos closed his not-quite-yearling Brasserie Pushkin to give the place a culinary and atmospheric makeover.
    By Robin Raisfeld and Rob Patronite
  26. Grub Guide
    The Best of S.F.: Where and What to EatOur compendium of best-of slideshows, for your convenience.
    By Jay Barmann
  27. Slideshow
    Slideshow: How a Day of Porky Goodness Led to Cochon 555 Win For Cosmo GossBehind the scenes at this year’s Cochon 555 Chicago.
    By Michael Gebert
  28. Slideshow
    Slideshow: What to Eat at Grace This SpringAs you might guess, Curtis Duffy has a lovely way with artichokes.
    By Amber Gibson
  29. Slideshow
    Slideshow: Spiaggia’s Reimagined Classics Pasta Tasting MenuA look at the cheeky, updated versions of classic dishes like “fettuccine alfredo” and “veal parm.”
    By Amber Gibson
  30. Trimmings
    Check Out the Cool New Lounge and Entry at MeadowoodNo more walking outside to get to the bathrooms!
    By Jay Barmann
  31. Trendlet
    Trendlet: The Forgotten Danish Stages a ComebackOur town’s artisanal bakers have been busy giving the pastry a gourmet upgrade, and the time for a full-fledged renaissance has arrived.
    By Robin Raisfeld and Rob Patronite
  32. Openings
    Step Inside The Alchemist, Now Open in SoMa
    By Jay Barmann
  33. Slideshow
    What You Missed at Last Night’s Cochon 555A look at what went down at the pork-centric cook-off.
    By Huge Galdones
  34. Slideshow
    Pizza Perfection: 101 Awesome American Pies (and Slices)Neapolitan, Sicilian, deep-dish, thin-crust, and lots, lots more: Grub Street scoured the country to find amazing pizza in all its myriad forms.
    By Alan Sytsma, Collin Keefe, and Hadley Tomicki
  35. Openings
    First Look at Harvist, Opening This Week at My Images StudiosYou can’t run a respectable multimillion-dollar arts-and-culture hub these days without offering your patrons something good to eat.
    By Robin Raisfeld and Rob Patronite
  36. Openings
    First Look at Pho 66, Greg Hugunin’s Southeast Asian Joint Opening inExpect four types of pho, summer rolls, wok-fried noodles, a smattering of Thai dishes, and thematic cocktails.
    By Robin Raisfeld and Rob Patronite
  37. Restaurant Review
    Platt: At Tribeca Canvas, the Once Over-the-Top Morimoto Scales DownThis is not the kind of restaurant we’re used to seeing from the glamorous Iron Chef and sushi master.
    By Adam Platt
  38. Openings
    First Look Inside the Revamped Marquee, Opening TonightNoah Tepperberg’s club reopens tonight in West Chelsea with cocktails, bottle service, and Mike D-designed wallpaper in the bathroom.
    By Vanita Salisbury
  39. Slideshow
    Slideshow: A Night at Curtis Duffy’s Grace, the Country’s MostFirst look inside Grace, from chef Curtis Duffy.
    By Michael Gebert
  40. Slideshow
    Slideshow: See Christina Tosi and Other Top Pastry Chefs at the TrenchermenPastry chefs turn out for Killing Me Sweetly.
    By Michael Gebert
  41. Openings
    Maloney & Porcelli Adds a Retro LuncheonetteComplete with chopped steak, wedge salads, and a bona fide soda jerk.
    By Robin Raisfeld and Rob Patronite
  42. Openings
    The Wayland Launches Animals, a Fifteen-Seat Sandwich ShopThis might be the era of the sandwich pop-up.
    By Robin Raisfeld and Rob Patronite
  43. Underground Gourmet Review
    The Underground Gourmet: Four Stars for Flushing’s Little Pepper Hot PotIt has everything you could ask for in a restaurant whose raison d’être is a communal repast that originated among the nomads of Mongolia and eventually ended up on the menus of some of New York’s finest Sichuan restaurants.
    By Robin Raisfeld and Rob Patronite
  44. Slideshow
    A Look At P.S.310’s Menu, Starting December 10Public School 310 Serves Slight Twists on Familiar Comfort Food Along with an Interesting Beer List Curated By Ex-Stone Rep.
    By Tony Chen
  45. Restaurant Review
    Platt: One Star for Sirio Ristorante and Strip House MidtownThe legendary Le Cirque restaurateur opens a Tuscan-minded hotel outlet, while the Euro-themed steakhouse’s empire expands.
    By Adam Platt
  46. Openings
    Traif Team Opens South-of-the-Border-Inspired XixaIt’s not a stereotypical cantina, but a version of Traif as it might have been had chef Jason Marcus been Mexican-born.
    By Mary Jane Weedman
  47. Imports
    Empire of the Burning Tongue: How Mission Chinese Food Perfectly EncapsulatesAnd what’s next for Danny Bowien, the world’s most unlikely celebrity chef, who now has his sights set on Paris, Oklahoma City, and burritos.
    By John Swansburg
  48. Restaurant Review
    Platt: At L’Apicio, Small-Space Masters Gabe Thompson and Joe Campanale Go BigBy Thompson and Campanale’s tiny, Mini Cooper standards, L’Apicio is a huge Rolls-Royce of a place.
    By Adam Platt
  49. Openings
    Iron Chef Masaharu Morimoto Returns to His Old Neighborhood With Tribeca CanvasThe so-called bistro is devoted to Morimoto’s globally accented riff on Western comfort food.
    By Robin Raisfeld and Rob Patronite
  50. Openings
    Frej Replacement Aska Opens at Kinfolk StudiosExpect a vegetable-focused prix fixe menu and Scandinavian-inspired cocktails.
    By Robin Raisfeld and Rob Patronite
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