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Interviews

  1. Closings
    Fritzl’s Will Close on Sunday“The climate for these small, neighborhood ‘mom-and-pop’ restaurants is really difficult and scary for a lot of people.”
    By Chris Crowley
  2. Interviews
    Meet the Francis Mallmann Disciple Who Will Only Cook With Fire in New YorkNorberto Piattoni has ambitious plans for his Fort Greene project.
    By Sierra Tishgart
  3. Interviews
    Meet the 25-Year-Old Chef Whose Fearless French Cooking Is Winning Raves“I’ve been fortunate enough to pretty much know that I wanted to be a chef for my entire life. I just kind of went for it.”
    By Sierra Tishgart
  4. Interviews
    Why This Leading London Chef Feels Energized by New York KitchensRochelle Canteen’s Margot Henderson is cooking in New York this week.
    By Sierra Tishgart
  5. Interviews
    Dominique Crenn Named ‘Best Female Chef’“I’m looking at the award this way: We still need to do a lot of work.”
    By Sierra Tishgart
  6. Interviews
    How the Co-founder of Noma Is Building His Legacy in New York“New York doesn’t embrace chefs who come here without going all in,” says Claus Meyer.
    By Sierra Tishgart
  7. Interviews
    Alex Stupak Explains Why He’ll Open His Next Restaurant in Midtown“It’s a risky place because the rents are crazy high.”
    By Sierra Tishgart
  8. Interviews
    Anthony Bourdain on His New Film About Legendary Chef Jeremiah Tower“Jeremiah is this enormously influential, important character that had been written out of history and … something needed to be done about it.”
    By Chris Crowley
  9. Interviews
    Here’s the Strangest Thing Padma Lakshmi Ever Ate“I didn’t know ducks had testicles, frankly.”
    By Madeline Raynor
  10. Interviews
    Michael Pollan on the Future of Food and Wood-Pulp Parmesan“There’s a long history of food being adulterated.”
    By Chris Crowley
  11. Interviews
    One of Brooklyn’s Favorite Chefs Is Headed to a Meal-Delivery Start-upJohnathan Adler will leave Franny’s at the end of March to take over as the culinary manager of Blue Apron.
    By Alan Sytsma
  12. Interviews
    What Went Wrong at Bark Hot Dogs?The popular Park Slope spot surprised everyone when it closed this month. Owner Joshua Sharkey explains what happened and why he made the decision.
    By Sierra Tishgart
  13. Interviews
    Why the Owner of an Iconic New York Kitchen Store Is Closing Up Shop for Good“It was the evolution of food, and people’s understanding of food, that got me very enthusiastic about what I was doing.”
    By Sierra Tishgart
  14. Interviews
    Angela Dimayuga Wants to Fix Kitchen Culture“I’m trying to create something healthy for my cooks, and also for me.”
    By Sierra Tishgart
  15. Interviews
    Alex Stupak and Albert Adrià on Empire-Building and Experimental Cooking“Chefs here aren’t opening new restaurants; they’re making fried-chicken sandwiches.”
    By Sierra Tishgart
  16. Interviews
    Why NYC’s Newest Tea Destination Is All About Oolong“I’m from Taiwan, and that’s what we’re known for. We make beautiful oolongs.”
    By Sierra Tishgart
  17. Empire Building
    Why By Chloe Is 2015’s Most Surprising Restaurant Success StoryThe fast-casual vegan concept has a massive audience.
    By Sierra Tishgart
  18. Interviews
    Dave Arnold Wants to Disarm the Idea of ‘Natural’ FoodHe’s the mastermind of the Museum of Food and Drink’s new exhibit, all about real and fake flavors.
    By Sierra Tishgart
  19. Interviews
    The Acclaimed Take Root Will Reopen in November“It was really just about finding out voice and our rhythm again. The climate of the industry is really intense and competitive and nasty, and there are a lot of jabs.”
    By Sierra Tishgart
  20. Interviews
    A Celebrated Sushi Chef Is Taking a Stand Against the Health Department“I believe what I believe and I’m a vocal about it, and because of that I have been singled out, and I have been made a target.”
    By Chris Crowley
  21. Interviews
    Why Two Blue Hill Vets Are Leaving Stone Barns for St. Louis“The things that we’ve learned are tremendous. It would almost be a shame to waste that on people who already know.”
    By Sierra Tishgart
  22. Interviews
    How Kenta Goto Opened One of NYC’s Most Unique New Cocktail BarsThe Pegu Club vet discusses his new bar, the differences between Japanese and American bartending styles, and why he sees himself as the Manny Pacquiao of the mixology world.
    By Robert Simonson
  23. Interviews
    When Will Philly’s Zahav Come to NYC?“I think we’d kill it, but then we’d have to f*cking move to New York,” Mike Solomonov says.
    By Sierra Tishgart
  24. Tipping
    Why One NYC Sous-Chef Will Be Happy When Tipping Is Eliminated Forever“Such a radical change in the system will come at a price, and I’m worried and intrigued to see what that is.”
    By Chris Crowley
  25. Coming Soon
    Can an American Chef Who Made His Name in Paris Find Success in New York?Chicago-born chef Daniel Rose has never cooked in the States. Now he’s moving his whole family from Paris to Manhattan to open an ambitious project.
    By Alan Sytsma
  26. Interviews
    Justin Warner on His Restaurant’s Closure and the Allure of Celebrity“The easiest way to get a target on your back is to be a pioneer in anything.”
    By Sierra Tishgart
  27. Interviews
    Meet the College Student Who Started a ‘Restaurant’ in His Dorm Room“It’s definitely been annoying for my roommates to have people here all the time.”
    By Sierra Tishgart
  28. Interviews
    Another Acclaimed, Ambitious Restaurant Is Closing — Here’s Why“We’re actually trying to get away from New York City. The environment here is so hypercompetitive.”
    By Sierra Tishgart
  29. Interviews
    Meet the British Baking Star Who Started Her Career at Chez PanisseClaire Ptak, of Violet Cakes, is building an impressive career.
    By Sierra Tishgart
  30. Interviews
    This Was the Scene at This Weekend’s Massive, Controversial Chick-fil-A“It’s kind of a fun experience. It’s like going to Times Square to watch the ball drop.”
    By Chris Crowley
  31. Interviews
    The Finch’s Chef on What an Unexpected Michelin Star Means for the“I want to make it more exciting always. But that’s been the goal since the beginning.”
    By Chris Crowley
  32. Interviews
    L.A.’s Celebrated Alma Will Close“Short of continuing to roll the boulder up the hill, we were going to destroy our staff and ourselves.”
    By Sierra Tishgart
  33. Design
    Meet the Small, Scrappy Team That Designs NYC’s Coolest New RestaurantsHusband-and-wife team Sarah Carpenter and Chris Horger are behind Seamore’s, several Van Leeuwen shops, and soon the new Bunker.
    By Sierra Tishgart
  34. Interviews
    Danny Bowien Opens Up About Ego, Creativity, and His New Mission Chinese Burrito“Chefs are realizing now that maybe people don’t want to eat 30 of your creations. Maybe they want to eat one really good one that’s cheap and affordable.”
    By Sierra Tishgart
  35. Interviews
    Meet the Man Who Uses Pizza to Help Kids With Severe Learning Disabilities“It was all about doing something right for some people who never asked to be born the way they were.”
    By Chris Crowley
  36. Interviews
    Flynn McGarry Responds to His CriticsThe 16-year-old chef has ruffled feathers with the announcement of his New York restaurant.
    By Sierra Tishgart
  37. Interviews
    Meet the Sneakerhead Behind NYC’s Brand-New Cereal Bar“It was getting out of hand. I was a grown man, 25 years old, and I was eating cereal all the time.”
    By Lauren Schwartzberg
  38. Interviews
    Sasha Petraske on His Perfect New York WeekendIn an unpublished interview for New York, the late, legendary bar proprietor shared his favorite places.
    By Jennifer Vineyard
  39. Interviews
    World-Class Desserts in a Vegetarian Cider BarRebecca Eichenbaum is making some seriously impressive desserts at Wassail.
    By Sierra Tishgart
  40. Interviews
    Can Chobani’s Founder Help La Colombe Become the Next Coffee Megachain?“My intention is to work the hardest to become America’s Coffee Roaster.”
    By Sierra Tishgart
  41. Labor Disputes
    Why Pure Food & Wine’s Workers Refuse to Give Up on the Troubled“We felt we were working for something that was making the world a better place.”
    By Chris Crowley
  42. Interviews
    Meet the Chef Who Wants to Reclaim State-Fair Foods From the Deep-Fried Abyss“I think what happened is just we’re more about entertainment now than quality.”
    By Vanessa Karalis
  43. Interviews
    What Happened When Massimo Bottura Took Over Momofuku Ko’s KitchenChefs around the world swapped restaurants for last night’s Grand GELINAZ! Shuffle.
    By Sierra Tishgart
  44. Video Feed
    Watch the Cecil’s JJ Johnson Discuss Harlem’s Food Scene and HisGrub Street’s Sierra Tishgart interviewed him for ‘CBS This Morning.’
    By Grub Street
  45. Interviews
    Meet the Restaurant World’s Newest Go-To DesignerGlen Coben’s projects are as varied as Gabriel Kreuther, Carbone, Empellón al Pastor, and Båtard.
    By Sierra Tishgart
  46. Interviews
    Wahlberg Brothers Just So Honored to Open a Wahlburgers in New York“…to me, you can’t have enough burgers.”
    By Claire Landsbaum
  47. Interviews
    Why Critically Acclaimed Alma May Have to CloseWriters called L.A.’s Alma the country’s best new restaurant. Now it needs $40,000 just to stay open. Chef Ari Taymor explains what happened.
    By Sierra Tishgart
  48. Interviews
    What Can a Burger Teach Us About Creativity?A conversation with the designer behind the site the Message Is Medium Rare.
    By Sierra Tishgart
  49. Interviews
    This Is Schatzie, the O.G. Butcher Who Wants to Take the Bullsh*t Out of Burgers“All butchers wanna be in the restaurant business … We think we can do it better.”
    By Alan Sytsma
  50. Interviews
    How Clearly Canadian’s Surprising Comeback Actually HappenedThe transparent soft-drink will launch a second round of crowdfunding before hitting store shelves next year.
    By Chris Crowley
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