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New York Magazine
Displaying all articles tagged:
8 Awesome Ways to Still Celebrate Cinco de Mayo in New York
Taco dumplings at Mimi Cheng’s, chilaquiles poutine at Mile End Deli, and more.
Hudson Market Debuts This Fall; Fools Gold’s Opening Party
The Very-Last-Minute Guide to Watching the USA World Cup Game Somewhere Awesome
You’ve got, like, an hour before the game starts. Here’s where you should go.
Taco Tasting at Empellón Taqueria; Dan Barber Talks to Ira Glass
Empellón Taqueria’s Next Taco Tasting; Organic Avenue’s Flagship
Cinco de Mayo at Empellón Taqueria; Parlor Coffee’s New Navy Yard Roastery
Plus: happy hour at the Marrow, and more, in today’s Leftovers.
Tartare Takes Off: Chefs Revisit an Old Recipe, Leaving No Animal (or Vegetable)
Everything from beef hearts to beetroots is being sliced into bite-size pieces and served with toast points.
Empellón Taqueria Continues Taco Tastings; Takashi’s ‘Cow
Plus: La Vara’s first winemaker dinner, and more, in this week’s roundup.
Taco Night at Empellón; Taste of 7th Street Tickets Available
Plus, it’s almost Japan week, and more in today’s leftovers.
Taco Tasting at Empellón Taqueria; New Chef at Extra Fancy
Plus: The Gilroy opens tomorrow, and more, in today’s Leftovers.
Empellón’s Alex Stupak Planning Third Restaurant
The chef might just be opening his masa-focused place next.
Alex Stupak and Grant Achatz on Managing Talent and Creating a
“Once you get a restaurant … you want to control every facet of it. But you very quickly realize that it’s impossible.”
Empellón’s New Beverage Director; Sons of Essex’s
Plus: Eataly Chicago news, and more, in today’s Leftovers.
The Grub Street Diet
Tumblr’s Jen Pelka Previews Qui in Austin, Throws Excellent-Sounding
“Avocado is the new pork fat.”
Sweet Chick and the General Launch Brunch; Cinco de Mayo at Empellon
Plus: Vitae’s new pastry chef, and more, in today’s Leftovers.
The Grub Street Diet
Chef Alex Stupak Rings in the New Year With Mezcal, Caviar, Sausages, and Juice
“I had leftover chicken wings with mayonnaise. I have a very unhealthy relationship with mayonnaise.”
Even Other Chefs Think Alex Stupak Is Super Intense
The Empellon Cocina chef gets a great profile in the ‘Times.’