New York Magazine

Pisellino will be an all-day café and old-world bar.

After years of building the McNally brand, Lee Hanson and Riad Nasr want to establish their own.

Yuan’s Guilin mi fen is satisfying and sharp, with 15 spices. The exact blend is secret — “like Coke,” says owner Jacob Ding.

The menu is uneven, the prices are insane.

Fried cheese embedded with popcorn, a pairing that conjures deconstructed Smartfood and reflects American culinary ingenuity.

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

And you can wash them down with a world-class cocktail.

The extraordinary thing is the number of modern-day culinary needs it fulfills.

A guide to the long lines, often-kooky concepts, and oodles of noodles.

How to tell a trapizzino from a tramezzino and a panzerotto from a fried pizza.

What had long been the sole province of boardwalk stands and Dairy Queens has trickled up to boutique bakeries and major restaurant groups.

How do you get celebrity chefs’ cooking at a discount? Wake up early and eat breakfast at one of their new casual, all-day canteens.

The Underground Gourmet’s favorite places to have opened in the past year, serving everything from Texas breakfast tacos to new-wave Filipino takeout.

An ode to a way of eating, and thinking about the city, that is going away.

At Norman, the young lettuces salad features the highly unusual green.

Chef John Nguyen has a knack for imbuing familiar recipes with a combination of elegance, integrity, and first-class cooking technique.

Expect kataifi-wrapped mushrooms with goat-cheese relish and pork dumplings with bacon crumble and vindaloo sauce at Gaurav Anand’s new restaurant.

Kubeh is a 60-seat restaurant devoted to and named after the Levantine dumplings served in broth.

Cervo’s menu includes raw oysters, preserved seafood, vegetables flavored with anchovies or bottarga, and whole fish cooked on the plancha.

Hemlock’s roasted and raw preparation with kumquat curd could do for sunchokes what David Chang’s fish-sauce vinaigrette did for Brussels sprouts.