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Brooklyn

  1. the grub street diet
    Emma Steiger Eats Dinner at 3:30 — and Again at 10:45“Even when we ordered, we knew it was too much food.”
    As told to Alan Sytsma
  2. the year i ate new york
    Pretending to Vacation in BushwickReliving my early 20s during the last unofficial week of summer.
    By Tammie Teclemariam
  3. what to eat
    Meet Brooklyn’s Newest Vegan Meatball HeroGarden Carver specializes in meat-free versions of beloved comfort foods.
    By Megan Paetzhold
  4. the grub street diet
    Sarah Thankam Mathews Eats Lychees on the Beach“I feel a happiness so intense and sudden it leaves me gelatinous.”
    By Rima Parikh
  5. the year i ate new york
    Is LaRina the Perfect Neighborhood Italian Restaurant?You know a restaurant is going to be good when you’re the only person who’s speaking English.
    By Tammie Teclemariam
  6. what to eat
    A Lovely New Salad That’s Also Pure GarbageAt Patti Ann’s, the garbage salad takes equal inspiration from Chicago steakhouses and French fine dining.
    By Alan Sytsma
  7. photo gallery
    Inside the Lesbian Dance Party That Spills Out Onto Bushwick’s Streets“Everyone feels so good.”
    By Megan Paetzhold
  8. openings
    Inside Yun Hai, a New Shop Dedicated to the Bounty of TaiwanThe general store opens in Williamsburg this weekend.
    By Chelsea Peng
  9. openings
    Nabila’s Will Be a Celebration of Lebanese Home CookingA mother-son duo brings their malfouf, sheesh barak, loubieh bi zeit, and more to Brooklyn.
    By Rachel Sugar
  10. scenes
    ‘Michael’s Is the Place Where the Deal Is Happening’The southern Brooklyn red-sauce joint where one dinner has the power to reshape the city.
    By Aaron Short
  11. openings
    Belgian Feather Bowling Flies Into BrooklynA bar game that’s as enjoyable as it is obscure.
    By Megan Paetzhold
  12. openings
    The Rise of the GastrotavernAt Inga’s Bar and several other recently opened places, New York’s oldest style of restaurant gets new life.
    By Robin Raisfeld and Rob Patronite
  13. restaurant review
    Beautiful Food and Bountiful Portions at Al BadawiAn exciting new Palestinian restaurant arrives on Atlantic Avenue.
    By Adam Platt
  14. rip
    NYC Pizza Legend Dom De Marco Has Passed AwayThe food-world icon behind Midwood’s Di Fara was 85 years old.
    By Chris Crowley
  15. openings
    A New Bar Where What You Hear Is As Important As What You DrinkGreenpoint’s Eavesdrop is an acoustic paradise.
    By Sam Stone
  16. the year i ate new york
    The Sprawl of Haute SuburbiaWhy do so many new restaurants feel like they just arrived off the bus from the Midwest?
    By Tammie Teclemariam
  17. the year i ate new york
    A Surprise Dinner at the New, Old GrindhausAfter a blizzard, our diner-at-large hunkers down in Red Hook.
    By Tammie Teclemariam
  18. interview
    Painting With Frankies Co-founder Frank Falcinelli“To create a space and then to create in the space is always very rewarding.”
    By Liz Barclay
  19. what to eat
    A Seafood Dish That Aims for a Different Kind of SustainabilityAt Brooklyn’s June, chef Diego Moya has a new kitchen and a plan to help his cooks thrive.
    By Alan Sytsma
  20. nightlife
    Stumbling Into Bushwick’s New Vegan Jazz Club“This should be the lifestyle for musicians and artists.”
    By Megan Paetzhold
  21. openings
    How New York Is Finding Comfort in the Food of Eastern EuropeWe can still depend on dumplings.
    By Jason Diamond
  22. reopening
    How One Acclaimed Restaurant Survived Two Brutal YearsWhen COVID arrived, Sofreh’s success didn’t matter.
    By Rachel Sugar
  23. coming soon
    Here Comes Cafe SpaghettiChef Sal Lamboglia is heading home to Brooklyn.
    By Alan Sytsma
  24. the grub street diet
    Artist Rob Pruitt Is a Sucker for Martha Stewart’s CBD Gummies“It would be a fun afternoon for us to try all the flavors.”
    Edited by Chris Crowley
  25. openings
    A New Pizza Joint That Feels Like It’s Been There ForeverConsidering the almighty slice at Mo’s General in Williamsburg.
    By Jason Diamond
  26. encounter
    A Chef Prepares to Step OutJackie Carnesi is building her first kitchen, both figuratively and literally.
    By Rachel Sugar
  27. openings
    Inside Baby Luc’s, the Hottest Pizza Party on the Planet“Lucali was supposed to be like this place, a slice shop.”
    By Alyssa Shelasky
  28. reopening
    The Ravioli Shop Was Struggling. A French Neighbor Came to the Rescue.Business is booming at Savino’s Quality Pasta, thanks to an unexpected ally.
    By Rob LeDonne
  29. what to eat
    What It Means to Be a ‘Jewish’ Restaurant Right NowMore chefs and owners are working to explore our ancestors’ complicated flavors.
    By Jason Diamond
  30. openings
    What to Eat at the Social, the Brand-New Shop From Ample Hills’ FoundersFudge crackle, ice-cream sodas, doughnut sundaes, and more.
    By Rachel Sugar
  31. the grub street diet
    Aaron Frazer Always Asks for the Semi-Secret Sauce“A lot of people don’t even know you can get barbecue sauce.” 
    As told to Alan Sytsma
  32. the grub street diet
    State Senator Jabari Brisport Loves to Explain That Oreos Are Vegan“Wait — what’s the cream made out of?”
    By Rachel Sugar
  33. coming soon
    Paige Lipari Is Ready for the FutureHow the owner of Archestratus Books + Foods is growing her dream business.
    By Melissa Kravitz Hoeffner
  34. reopening
    Neighbors Rallied to Save Their Restaurants. Can They Keep the Party Going?“There have been a lot of happy tears.”
    By Jason Diamond
  35. restaurant review
    At Gage & Tollner, Meticulous Preservation Meets (Just Enough) Innovation“The result feels like a kind of marvel.”
    By Adam Platt
  36. what to eat
    A Salad That’s Also a RevelationAt Victor in Gowanus, a plate of lettuce makes a case for itself.
    By Rachel Sugar
  37. encounter
    Victoria Blamey Is Free“I had never been presented with the opportunity to just do me.”
    By Andrea Strong
  38. beef
    Two Customers Were Shot at Peter Luger Last NightBoth, thankfully, are expected to survive.
    By Chris Crowley
  39. the grub street diet
    Haley Nahman Is ‘Very’ Anti-Parfait“I don’t think yogurt should be vertical.”
    As told to Jane Starr Drinkard
  40. encounter
    Meet America’s Only Producer of Korean MakgeolliAlice Jun can’t wait to have you in her taproom.
    By Elissa Suh
  41. reopenings
    Persistent Brooklyn Chophouse Gage & Tollner Will Open April 15The circa-1879 restaurant is now taking reservations for indoor dining.
    By Robin Raisfeld and Rob Patronite
  42. encounter
    Spreading the Gospel of Masa at For All Things GoodMatt Diaz and Carlos Macías have opened a destination for fresh tortillas and beautiful Mexican cooking.
    By Andrea Strong
  43. scoops
    Ample Hills’ Founders Return With a New Shop and a New Focus“We’re humbled that we’re able to get this chance — but we can’t mess it up.”
    By Alan Sytsma
  44. closings
    Good-bye to Mission Dolores, a Perfect Bar for EverythingThe bar, in a converted auto garage, straddled the literal and figurative barriers of its surrounding neighborhoods.
    By Jason Diamond
  45. encounter
    Edy Massih Wants to Be ‘the Middle Eastern Martha Stewart’At Edy’s Grocer, the chef is ready to go big.
    By Caleb Pershan
  46. openings
    Inside Brooklyn’s Brand-New Breakfast-Sandwich SpeakeasyThe Blue Light “Speak Cheesy” is open in Greenpoint, with grilled cheese, egg sandwiches, and double-decker breakfast tacos.
    By Amy Rowe
  47. openings
    ACQ Bread Is a New Kind of Brooklyn BakeryHouse-milled grains, breathtaking milk bread, and a strong anti-capitalist message.
    By Cathy Erway
  48. closings
    Good-bye to MeMe’s Diner, a Restaurant That Instantly Felt Like Home“When you experience hospitality from your chosen family, it can be revelatory.”
    By Marian Bull
  49. closings
    Say Good-bye to Two More Vital New York RestaurantsThe Beatrice Inn and MeMe’s Diner will both close their doors soon.
    By Rachel Sugar
  50. debuts
    Freed From Restaurants, a Chef Couple Turns to PelmeniJessica and Trina Quinn are diving into the cuisine of Eastern Europe.
    By Emma Orlow
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