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New York Magazine

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Foie Gras Gets a Redesign at The Pool

It’s shaved into dozens of razor-thin petals and served on a glass cube meant to be passed around the table, the foie spread onto orange “chips.”

By Rob Patronite and Robin Raisfeld

Ato in Soho Is a Delicious Surprise

In this era of “peak ­omakase,” the cooking here feels like something you’d encounter down one of the more stylish culinary backstreets of Tokyo.

By Adam Platt

How Top Chefs Are Reinventing the Hash Brown

Inspired by nostalgia for diner and steakhouse versions, not to mention Mickey D’s, the classic shredded-potato side dish is getting reconceived.

By Rob Patronite and Robin Raisfeld