New York Magazine

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

Saxelby Cheesemongers’ new Bone Char Pearl is made in Maine, aged in Brooklyn, and coated in animal-bone charcoal from Blue Hill at Stone Barns.

The menu at this ambitious outlet includes a variety of creations calculated to appeal to this new, upscale dining terroir, including $125 fajitas.

Curry cauliflower, cheesecake babka, porchetta mac ‘n’ cheese, and more.

The salted-caraway-rye-with-strawberry-cheesecake ice cream is one of three flavors that the café will start scooping May 19.

Will this periodically hot pepper ever cool off?

The pleasures of this stilted, slightly off-key reboot might be too subtle for some.

A regular’s lament.

It’s deceptively simple, yet transcendent — a neighborhood-restaurant dish in spirit, but one wholly worth leaving your neighborhood for.

Can the Major Food Group do for mock-turtle soup and Amish ham steak what it did for rigatoni alla vodka?

The new Greenpoint restaurant takes inspiration from the foods of France and England.

Little Tong and the Rice Noodle bring mixian to downtown Manhattan.

Expect red meat, brown liquor, and a tight squeeze at Manhattan's most notorious new dude cave.

It’s more steak tapas than steak dinner.

This spring, chef Ayesha Nurdjaja completes the restaurant’s Levantine transformation with a new focus on kebabs and shareable spreads.

The foremost practitioners of New York’s favorite cuisine.

The slab of meat most often associated with wedding banquets and bar mitzvahs has carved out a new niche for itself.

Stunt or no, the experience is surprisingly fun (and tasty).

It’s designed to be two restaurants in one, but two cuisines and two menus can be too much.

The most essential (and contentious) New York City dish of all is served not only in delis but also in butcher shops and newfangled barbecues.