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This Summer We’re Eating in Grocery Stores

How the Crunchwrap Became Bigger Than Taco Bell

Catherine Lacey’s Grub Street Diet
what to eat

New York’s Indian Food Is More Creative Than Ever

 Chefs are breaking free from the expected to cook food that’s completely new. By Tammie Teclemariam
  1. anniversaries
    How the Crunchwrap Became Bigger Than Taco BellThe tortilla-wrapped tostada has escaped its fast-food origins to become its own category of comfort food.
    By Matthew Sedacca
  2. the grub street diet
    Catherine Lacey Rips Into Crabs With Her Bare Hands“The gloves are for people who don’t know what their own vaginas look like.”
    By Paula Aceves
  3. rip
    Anne Burrell and the Vast Reach of the TV ChefThe Food Network fixture died this week at age 55.
    By Alan Sytsma
  5. summer eating
    Our Summer Eating Guide, MappedPlus a little more on why we love grocery stores so much right now.
    By Alan Sytsma
  6. awards
    New York Wins Big at the James Beard AwardsThe city nabbed several national awards it had been shut out of in recent years.
    By Chris Crowley
  7. groceries
    We Found the Best Rotisserie Chickens in New YorkAnd the winning birds shocked us.
    By Charlotte Druckman
  8. where to eat
    This Summer We’re Eating in Grocery StoresThey’re more affordable, more flexible, and a lot more fun than restaurants right now. Here are the best spots to get started.
    By The Editors
  9. the approval matrix
    The Approval Matrix: Cuomo’s Starting to SweatOur guide to what’s highbrow, lowbrow, brilliant, and despicable.
  10. the grub street diet
    Enrique Olvera Stays Hydrated With a Suero“It’s just lime, salt, and sparkling water: a Mexican Gatorade.”
    By Ben Widdicombe
  11. the other critics
    Times Restaurant Critics Finally Abandon AnonymityLigaya Mishan and Tejal Rao are the new co-critics.
    By Chris Crowley
  12. restaurant review
    Pitt’s Is Country CoutureJeremy Salamon offers high-concept home cookin’, with pancake soufflés and green-goddess escargot.
    By Matthew Schneier
  13. openings
    Ops Is Expanding to the East VillageThe Bushwick favorite is heading to Manhattan, with new pizza inspired by the Midwest.
    By Chris Crowley
  14. openings
    Eddie Huang Is Cooking in New York AgainThe chef has a new pop-up, a new family, and a new approach to Chinese cooking.
    By Tammie Teclemariam
  15. father’s day gifts
    The Best Gifts for Foodie DadsFoolproof ideas for the dad who says the quickest way to his heart is through his stomach.
    By Emma Wartzman
  16. the grub street diet
    Erik Piepenburg Used to Man-hunt at Veselka“The dining room isn’t as gay as when I went there in the ‘90s, but whatever.”
    By Paula Aceves
  17. 1.5x speed
    What Keith McNally Is Listening To“Because this is a dangerous time in America, I gravitate to podcasts which concentrate on the lunacy of the Trump administration.”
    By Nicholas Quah
  18. chef shuffle
    Victoria Blamey Is Heading to Il BucoThe acclaimed chef will be culinary director for Donna Lennard’s family of Italian restaurants.
    By Chris Crowley
  19. openings
    Dell’anima Returns to the West VillageThe 2010s favorite is back where it belongs.
    By Anna Hezel
  20. where to eat
    Where to Eat in JuneThe best restaurants for right now.
    By Grub Street
  21. the approval matrix
    The Approval Matrix: Elon’s Big, Beautiful CrashOur guide to what’s highbrow, lowbrow, brilliant, and despicable.
  22. gifts
    The Best Gifts for Beer Lovers, According to Brewers and Beer LoversBecause you can do better than a novelty beer helmet.
    By Dominique Pariso
  23. the grub street diet
    Restaurateur Natalie Johnson Romanticizes Sandwiches From the ’90s“We do a seared tuna burger with wasabi-soy glaze, and it’s just what I want to be eating.”
    As told to Alan Sytsma
  24. announcements
    Introducing Emily Gould, Dinner Party’s New HostHere’s what to expect from the newsletter’s next era.
    By Emily Gould
  25. restaurant review
    Bánh Anh Em Makes Food With Some ToothThe sandwiches and soups are chewy, crunchy, crispy, and crackly — usually all at once.
    By Matthew Schneier
  26. coming soon
    Millions of People Watch Cugine’s Videos. Will They Eat His Chicken Cutlets?The social-media food star is opening a café in Brooklyn. “I needed to do something new,” he says.
    By Jason Diamond
  27. comebacks
    This City Is Ready for Some Fro-YoPistachio drizzles top artisanal swirls while once-forgotten chains plot a return to prominence. Is the next big yogurt boom here at last?
    By Rachel Sugar
  28. the grub street diet
    Erika Henningsen Hates a Book-Length Menu“I’m talking to you, Cheesecake Factory.”
    By Zach Schiffman
  29. talking to
    The Chef Who Opened His First Restaurant at 46Gregory Gourdet won awards for his restaurant and found fame on Top Chef. He’s back in New York to launch his next chapter on the cusp of turning 50.
    By Adam Platt
  30. staffing up
    Where Have All the Good GMs Gone?Managers keep restaurants running, and they are more in demand than ever. Newfound leverage means higher salaries and even pre-approved time off.
    By Chris Crowley
  31. openings
    A Star From France Is Opening a Properly Luxe Restaurant in the West VillageLe Chêne, from Alexia Duchêne, debuts this week.
    By Tammie Teclemariam
  32. coming soon
    One of King’s Owners Is Going Solo at LeiAnnie Shi’s new Chinatown wine bar is something different.
    By Megan Krigbaum
  33. the approval matrix
    The Approval Matrix: We’re Leaving on a Qatari Payola PlaneOur guide to what’s highbrow, lowbrow, brilliant, and despicable.
  34. the grub street diet
    Adam Roberts Is Particular About His Fish“You can tell a lot about a person by how they make their tuna.”
    By Emma Alpern
  35. openings
    Dominique Ansel’s New Bakery Has Shokupan Loaves and Hot-Dog SpiralsPapa d’Amour is an exciting departure for the famous pastry chef.
    By Charlotte Druckman
  36. restaurant review
    Our Patron Saint of PrimiAt Santi, Michael White shows once more that he is among the city’s most talented makers of la cucina Italiana.
    By Matthew Schneier
  37. what to drink
    This Cocktail Tastes Like Pork RollA Pop-Up Called Pancakes is a different kind of breakfast bar.
    By Adam Reiner
  38. closings
    Say Au Revoir to Mah-Ze-DahrThe bakery’s flagship is closed and its web orders are “on hiatus.”
    By Chris Crowley
  39. the grub street diet
    Chef Moosah Reaume Handles Room Service for the Met Gala“I try not to get starstruck, but honestly, I don’t even have time.”
    By Zach Schiffman
  40. closings
    Park Slope’s Pecking House Is Closing This WeekEric Huang says it might reopen, but it also might not.
    By Chris Crowley
  41. first taste
    The New Wegmans Restaurant Is Entry-Level SushiNext Door feels like it’s for beginners.
    By Matthew Schneier
  42. what to eat
    The City’s Best New Pancakes Are StackedThey’re super-fluffy, covered in compote, and finished with miso ice cream or salted egg yolks.
    By Charlotte Druckman
  43. encounter
    Lucien Smith Gets a JobHe was an up-and-coming art star — until he quit his galleries. Now he’s reviving the legendary Soho artists restaurant Food.
    By Madeline Leung Coleman
  44. the approval matrix
    The Approval Matrix: What’s New Fire Island Without George Santos?Our guide to what’s highbrow, lowbrow, brilliant, and despicable.
  45. the grub street diet
    Aimee France Prefers Her Butter Cold“I like to see teeth marks.”
    By Emma Alpern
  46. where to eat
    Where to Eat in MayThe best restaurants for right now.
    By Grub Street
  47. restaurant review
    Momofuku Goes Island HoppingKabawa is an entirely new restaurant for the company — one devoted to the many cuisines of the Caribbean.
    By Matthew Schneier
  48. accounts payable
    Does This Chef Owe You Money?Ryan Hardy’s restaurants — Charlie Bird, Pasquale Jones — were once the hottest in town. But a pile of unpaid bills could crush everything.
    By Chris Crowley
  49. the grub street diet
    Roy Choi Is in a Lunch Club“We all throw in suggestions for where to eat, but we have one Yoda in the club.”
    By Alan Sytsma
  50. first taste
    Printemps Is Full of Shoppers, But How’s the Food?Our critic takes a stroll around the new store to see how its various counters and cafés measure up.
    By Matthew Schneier
  51. five lines
    Benny Blanco’s Favorite BurekasOne critic endures five social-media-fueled crowds to see which viral food is worth the wait.
    By Tammie Teclemariam
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Most Viewed Stories

  1. New York’s Indian Food Is More Creative Than Ever
  2. How the Crunchwrap Became Bigger Than Taco Bell
  3. This Summer We’re Eating in Grocery Stores
  4. Catherine Lacey Rips Into Crabs With Her Bare Hands
  5. Anne Burrell and the Vast Reach of the TV Chef
  1. How the Crunchwrap Became Bigger Than Taco Bell
  2. New York’s Indian Food Is More Creative Than Ever
  3. Catherine Lacey Rips Into Crabs With Her Bare Hands
  4. This Summer We’re Eating in Grocery Stores
  5. Anne Burrell and the Vast Reach of the TV Chef

Openings

Dell’anima Returns to the West Village
Dell’anima Returns to the West Village
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Guides

This Summer We’re Eating in Grocery Stores
This Summer We’re Eating in Grocery Stores
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