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New York Magazine

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The Truth About Vodka Sauce

After decades of food-snob derision, pasta alla vodka is finally getting some respect.

By Rob Patronite and Robin Raisfeld

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