ByAlan Sytsma,
food editor at New York Magazine who has been covering restaurants and the way we eat since 2006
Photo: Courtesy of Tabla
“We’re doing a special meal for the staff. We’re going to order them Shake Shack for dinner.” —Tabla chef Floyd Cardoz, on what he’s planning to do when the restaurant shutters tonight. [Fork in the Road/VV]
By submitting your email, you agree to our
Terms and Privacy Notice
and to receive email correspondence from us. This site is protected by reCAPTCHA and the Google
Privacy Policy and
Terms of Service apply.
or
Already a subscriber?
What is your email?
This email will be used to sign into all New York sites. By submitting your email, you agree to our Terms and Privacy Policy and to receive email correspondence from us.
Password must be at least 8 characters and contain:
Lower case letters (a-z)
Upper case letters (A-Z)
Numbers (0-9)
Special Characters (!@#$%^&*)
This password will be used to sign into all New York sites. By submitting your email, you agree to our Terms and Privacy Policy and to receive email correspondence from us.
You’re in!
As part of your account, you’ll receive occasional updates and offers from New York, which you can opt out of anytime.
or
Already a subscriber?
What is your email?
This email will be used to sign into all New York sites. By submitting your email, you agree to our Terms and Privacy Policy and to receive email correspondence from us.
Password must be at least 8 characters and contain:
Lower case letters (a-z)
Upper case letters (A-Z)
Numbers (0-9)
Special Characters (!@#$%^&*)
This password will be used to sign into all New York sites. By submitting your email, you agree to our Terms and Privacy Policy and to receive email correspondence from us.
You’re in!
As part of your account, you’ll receive occasional updates and offers from New York, which you can opt out of anytime.
