The challenge: Create a pop-up restaurant in a theater foyer to feed a starving ensemble — and crew and everyone’s guests — in a manner befitting the years-long hype of the bicoastal restaurant sensation.
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A look inside the genteel Eli's Essentials Wine Bar.
They’re healthful, filling, and infinitely customizable, a blank canvas for inventive chefs and fast-casual chains alike.
Sky-high beef prices and the enduring sandwich craze have laid the groundwork for a new breed of birds on buns.
Grub Street called up the country's best chefs with one simple directive: Show us the most beautiful thing that's on your menu right now. They didn't disappoint.
We assess New York’s candy sphere, from Coney Island rock-candy institutions to forthcoming Barclays Center lollipop emporiums.
All restaurants that have opened since 2006, the last time we attempted this ludicrous gut-busting task.
The proper techniques for some particularly challenging fruits and vegetables.
It’s no good having a wa-sujihiki knife if you don’t know how to use it.
To help you make the right investments, we created a compendium of expert knife picks.
Chef Gabriel Martinez worked at Uchi and Alinea before coming to New York.
The current cheesescape, defined.
We’ve decided to take stock of some of New York’s old-time iconic foodstuffs like bagels, bialys, pike quenelles, and baked Alaskas.
The belated renaissance of the spirit world's most maligned mixer.
Thanksgiving two ways: a truly gluttonous spread for those looking to indulge, and a Mediterranean-style meal for the butter-phobes.
100 percent all-American is the theme of this new bi-level barbecue joint.
The chef says a few things about the menu may change, "but we are not going to go completely insane."
“It’s a fifties bar, it’s near the water, and it’s the most gorgeous, warm place you’d want to have a drink in.”
The menu is inspired as much by the farmers’ market as by the cuisines of the Middle East and the Mediterranean.