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Current Issue Contents
New York Magazine
MOST RECENT ARTICLES BY:
Rebecca Flint Marx
The Suicide of Williamsburg Restaurateur Colin Devlin
Colin Devlin’s death was a reminder of how much the neighborhood has changed since his restaurant first opened.
Why Are New York’s Chefs Afraid of This Man?
Maimon Kirschenbaum has sued more than 100 top New York restaurants, but are his tactics legit, or has he just identified a legal gray area that he can exploit for profit?
Seeing Green: New York City’s Guacamole Economy
It’s common wisdom that guacamole is a restaurant ripoff — a closer look reveals it actually might be one of the best bargains going.
Turnarounds: How Food Trucks Went From ‘Scourge’ to
As trucks raced to help out after the storm, their image makeover happened just as quickly.
To the Brim: Crazy Legs Conti Versus Guy Fieri’s American Kitchen and Bar
We dine with the only customer suited for the brazen excess of Guy Fieri’s Times Square restaurant: a competitive eater.
What to Eat
What to Eat at the Newly Expanded Café Katja, Reopening Next Week
Expect more veggies and, hopefully, schnitzel.
First Look at Tiberio Custom Meats, the Newest LES Butcher Shop
Adam Tiberio has opened the shop inside Frank Prisinzano’s Sauce restaurant.
Txikito and Balaboosta Teaming Up for Nouveau Seder This Saturday
Some serious chefs are teaming up for a revisionist second-night Passover Seder that will reflect the chefs’ Israeli, Argentine, and Mexican heritages.
The Grind: Chefs Weigh In on the Demands of the Fall Event Circuit
As tasting events gain popularity, the city’s chefs are finding it more and more difficult to keep up.