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New York Magazine

  1. the dish
    A Closer Look at David Chang’s Mortadella Breakfast Sandwich at Bāng Bar“This is the weirdest project we’ve ever done,” he says.
  2. holiday food 2018
    A Four-Course Thanksgiving Menu From the Chefs at FrenchetteAn upside-down lamb for meat-lovers, a Moroccan-inspired tagine for vegetarians, and more dramatic ways to satisfy everybody at the table.
  3. cheap eats
    The Hidden Kitchens of New YorkThe Underground Gourmet’s guide to the city’s semi-secret, out-of-sight, and truly off-the-beaten-path restaurants.
  4. women and power
    What the Prune Chefs Hoped to Accomplish With the Spotted PigGabrielle Hamilton and Ashley Merriman dreamed of writing the second chapter in the #MeToo story. Instead, they got scorched.
  5. behind the menu
    Have Hillary Sterling and Missy Robbins Entered the Pasta Twilight Zone?It’s a riddle wrapped in a mystery inside a raviolo.
  6. the dish
    The Structural Ingenuity of Existing Conditions’ Turkey ClubJapanese milk bread and meat glue help to curb the sandwich’s inherent messiness.
  7. restaurant review
    Atomix Redeems the Often Stale Chef’s-Counter Tasting MenuWith Korean flavors and seasonal flair, Junghyun Park’s elaborate venture is clearly designed as a lofty, ambitious bookend to his Atoboy operation.
  8. trendlet
    Skewers Are Primal, Fun to Eat, and Suddenly Ubiquitous in New YorkFrom Japanese yakitori to Chinese barbecue, stick food is on the rise.
  9. the dish
    Momofuku Nishi’s Whole Salt-Baked Turbot Is Bo Ssäm for Fish LoversThe textures of the turbot vary from firm and meaty to an almost pork-belly-like richness around the fins.
  10. restaurant review
    Sofreh Is a Modern New York Expression of Ancient Persian CuisineThe buzzed-about Brooklyn restaurant features elegant home-style cooking with an emphasis on small shared plates.
  11. fall preview 2018
    32 New Restaurants You Need to Know About This FallAn izakaya from Joaquin Baca, a shrine to California wine, a brand new Donut Pub, and more.
  12. fall preview 2018
    La Vara Team Expands With Saint Julivert Fisherie, a Stage for Global SeafoodNew York’s preeminent Spanish-food couple tackles fish dishes of many nations — including tuna casserole.
  13. fall preview 2018
    Morgenstern’s Finest Ice Cream’s New Flagship Is No Ordinary Scoop ShopThe new location is four times the size of the original and offers 88 flavors available in cone or pint form at any given time.
  14. fall preview 2018
    The Emily Team Is Tackling Grilled Pizza At Their Next Manhattan RestaurantWill this be the city’s next regional pie craze?
  15. fall preview 2018
    Lilia’s Missy Robbins Opens Pasta-Focused Misi on Saturday in BrooklynTen vegetable dishes, ten pastas, and ice cream. What more does anyone need?
  16. the dish
    Santina’s Featherweight Eggplant Parm Is a Late-Summer DelightMade with eggplant at the peak of its season, barely cooked San Marzano tomatoes, and warm burrata.
  17. the underground gourmet
    Roman Soul in Brownstone BrooklynThe food is good at Lillo Cucina Italiana, but the main attraction is Lillo himself.
  18. drinks
    What to Drink at the City’s New Wave of Japanese-Inspired BarsThey’re a little Tokyo, a little New York, and a tribute to Japan’s elevation of an American art form.
  19. restaurant review
    Hunan Slurp Is About Much More Than NoodlesThe Chinese food scene has never been better, and this elegant restaurant in the East Village is the latest reason why.
  20. debates
    Sommeliers Are Obsessed With Natural Wine. But Does It Actually Taste Good?It’s weird, funky, even dirty — and hotly debated in the wine world.
  21. the dish
    Little Tong’s New Location Is Serving This Terrific Spicy-Gooey-Crunchy SandwichThe JB Melt is a sort of cross between a jianbing and the guokui pancakes chef-owner Simone Tong grew up eating in Chengdu.
  22. restaurant review
    Una Pizza Napoletana Returns With Less Trailblazing, More Polish and ComfortAnthony Mangieri’s latest reboot is a racier, more user-friendly iteration of New York’s original retro-Neapolitan-pizza joint.
  23. cheap eats 2018
    A Guide to the East Village’s Booming ‘Chinatown North’Charting the neighborhood’s Yunnanese, Hunanese, and more.
  24. cheap eats 2018
    Queens Night Market Might Be the New Yorkiest Food Fair of AllA weekly festival that celebrates, at last count, the thrillingly eclectic cooking of 80 countries.
  25. cheap eats 2018
    The Best New Cheap Eats in New YorkThe Underground Gourmet’s favorite new affordable places to go for patty melts, machaca tacos, cow-heel soup, Malaysian crêpes, and more.
  26. openings
    All-Star Cocktail Bar Existing Conditions Opens Monday in Greenwich VillageThe mission at Existing Conditions is to improve cocktails via science and serve them without a hint of frippery or intimidation.
  27. the u.g. digest
    The Underground Gourmet Digest: The Best New Things to Eat Right Now, RankedMeat on a stick, red beans and rice, instant coffee, and more.
  28. the dish
    Breakfast at the Newest Smile to Go Includes These Serious Moroccan PancakesMade with yeasted semolina batter and topped with seasonal-fruit compote, housemade ricotta, and pistachio honey, they aren’t your everyday flapjacks.
  29. restaurant review
    La Mercerie Conveys You Straight to France Without the Packing or the Jet LagMarie-Aude Rose’s new café has that classically French combination of first-class ingredients and technique and a kind of elevated, homespun care.
  30. Best of New York
    The Absolute Best Muffuletta in New YorkThe great New Orleans sandwich is finally gaining ground in New York.
  31. the dish
    Why Mark’s Madison Avenue Salad Is Still a New York FavoriteFreds at Barneys chef Mark Strausman estimates that he’s slung over a million of them.
  32. restaurant review
    Frenchette’s Confident Takes on Timeworn Classics Brim With Creativity, FinesseThe menu is filled with carefully rendered dishes drawn from the old French canon, which others might consider too quirky, expensive, or laborious.
  33. the dish
    The New Una Pizza Napoletana Serves a Terrific Take on TiramisuThe usual ladyfingers are swapped for lemon sponge cake soaked in espresso, aged rum, and Cynar.
  34. restaurant review
    Legacy Records Lacks the Spark and Sizzle of Its Downtown SiblingsMuch of the menu at the Charlie Bird team’s Hudson Yards venture has a curiously underwhelming quality.
  35. openings
    The An Choi Crew Is Opening a Pho-Focused Noodle Shop in GreenpointThe menu at Di An Di includes the Pho Thin Hanoi, a tribute to the signature soup served at Hanoi’s famous Pho Thin restaurant.
  36. openings
    Legendary Guyanese Restaurant, German’s Soup, Is Opening in East FlatbushAt German’s Soup, everything is based on the original recipes of founder Hubert “German” Urling, including the signature cow-heel soup.
  37. profiles
    What Happens When ‘the Justin Bieber of Food’ Grows Up?Flynn McGarry is ready to shake off the Teen Chef label once and for all.
  38. the dish
    Frenchette’s Brouillade With Escargots Is a Seriously Luxurious Plate of EggsEach order requires nearly 15 minutes of vigorous, nonstop stirring, creating a curd so soft and silky it resembles polenta.
  39. the underground gourmet review
    At Madcap Cafe, a Former Fine-Dining Whiz Makes Food She Really Likes to EatIf the food at this Carroll Gardens spot has a theme, it’s things that sound generic and slightly random on paper but taste unexpectedly great.
  40. craze
    With an Assist From Per Se Vet Jonathan Benno, Can Roman Pizza Conquer New York?Not since the 1990s has it been such a hot topic. Here’s how to tell your taglios and teglias from your tondas.
  41. the dish
    Momofuku Ko Bar Proves Cold Fried Chicken Can Be Just As Good As HotAt Dave Chang’s new à la carte annex to Momofuku Ko proper, it’s served by the piece and straight from the fridge.
  42. the underground gourmet
    At Mani in Pasta, An Award-winning Neapolitan Pizza Whiz Makes Roman-style Pies.Naples native Giuseppe Manco is a switch-hitting pizza pro.
  43. restaurant review
    Ferris Is the Hotel Restaurant That Doesn’t Know It Is OneKnown for his whole roast chicken at Le Turtle, Greg Proechel’s venture at the Made Hotel hints at a new, Asian-themed direction.
  44. in print
    Former City Bakery Salad Guru’s First Cookbook Makes You Want to Eat Your GreensIn Saladish, Rosen treats the oft-maligned category not as a necessary nutritional evil but as a way of seeing (and eating) the world.
  45. deli case
    This Absurdly Good Prosciutto Is on a MissionCesare Casella’s Prosciutto Speciale is helping save heritage-breed pigs and the farmers who raise them.
  46. the dish
    Cervo’s New Brunch Menu Features a Standout Fisherman’s BreakfastConsider it an Iberian-accented take on New York Jewish appetizing.
  47. the u.g. digest
    The 10 Best New Things to Eat Right Now, RankedKatsu sandwiches, guava tarts, trompe l’oeil mozzarella, and more.
  48. restaurant review
    Simon & the Whale Is a Crowd-Pleaser With Enough Personality to Stay InterestingAt Gabriel Stulman’s first hotel restaurant, the menu is dotted with familiar dishes that have been reworked in creative, unfamiliar ways.
  49. the dish
    Coco Pazzo’s Bucatini Con Le Sardi Breaks the RulesIt’s one of several dishes on the menu called a piatto unico, and you might think of it as a sort of Italian meat + three.
  50. spring preview
    Here Are Spring’s 20 Most Anticipated Restaurant OpeningsWhat you’ll be eating next, from the turducken of Taiwanese sausages to rotisserie lobster (and plenty of pedigree pizza).
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