MOST RECENT ARTICLES BY:

robin raisfeld

  1. openings
    Frenchette Bakery Opens Where Arcade Bakery Once StoodYou can buy artisanal loaves and viennoiserie in a Tribeca office-building hallway again.
  2. underground gourmet quick bite
    Fat Choy Makes Vegan Food Carnivores CraveRice rolls, Mushroom Sloppys, and beans and greens.
  3. outdoor dining
    How to Enjoy Outdoor Dining Right NowAnd how to dress for it in February.
  4. fall preview
    Why These Folks Are Opening Restaurants During a PandemicMomentum or meshuggener?
  5. one park 12 picnics
    12 Great Ways to Picnic in McCarren ParkNorwegian sweet buns, Polish gazpacho, and Israeli bento boxes.
  6. the underground gourmet
    The HiHi Room Revives the Criminally Underrepresented SliderNew York’s foremost regional-food geeks tackle the Ur-burger.
  7. supply chain
    The Would-Be Bean QueenGreenmarket’s Kellie Quarton wants you to think of her when you think of legumes.
  8. underground gourmet quick bite
    A New Sandwich Shop Wants to Rehabilitate the Chicken Cutlet Hero“The fast-casual category populated by brands like Sweetgreen, Dig Inn, and Dos Toros hasn’t been heroized yet.”
  9. taste test
    Which Negroni To Go Is Right for You?The Underground Gourmet taste-tests a representative sampling from our Campari-drenched delivery zone.
  10. mixology
    Dale DeGroff Is Optimistic About the Future of BarsA new book and some old stories from the man who brought us drinks as we know them.
  11. underground gourmet quick bite
    To Placate Cuomo, Botanica Bar Adds Sourdough Pizza to Its MenuFor years, the dive bar’s customers got by on peanuts.
  12. outdoor dining
    12 Excellent Ways to Picnic in Tompkins Square ParkVegan hoagies, spicy Spam musubi, and lots of fried chicken.
  13. the underground gourmet
    Dame Summer Club Gives Fish and Chips a Major-League UpgradeThe Underground Gourmet on a consummately British meal.
  14. table manners
    A Few Things We Won’t Miss in a Post-COVID Restaurant WorldFarewell to obsessive napkin folding, complimentary bread baskets, and communal seating.
  15. the underground gourmet
    The Underground Gourmet Tries Alternate-Side DiningWith the reopening of New York restaurants, all food is street food.
  16. trendlet
    8 Pasta Kits Even a Pasta Granny Could Get BehindSplitting the difference between a romantic night out and ripping open a box of De Cecco.
  17. chef interrupted
    Rawlston Williams Opened Food Sermon 2.0 in February. Now He’s Doing It Again.The fast-casual counter at the Brooklyn Navy Yard returns next month.
  18. carbs
    Missy Robbins Brings Back Pasta Kits and Gets Into Groceries“Friends come in and say, ‘Can I have a rigatoni to go?’ and I’m like, ‘No.’”
  19. the underground gourmet
    The Underground Gourmet Re-creates Altro Paradiso at HomeIgnacio Mattos’s meal kits are a welcome reprieve from quarantine cooking.
  20. lost weekends
    Are New York’s New ‘To Go’ Bars Here to Stay?Sidewalk imbibers and cash-starved businesses hope so.
  21. chefs interrupted
    Jody Williams and Rita Sodi Gear Up for TakeoutLasagna? “Oh my God, yes!”
  22. quarantine kitchen
    Fancy Pasta Shapes, RankedWhen the supermarkets ran out of rigatoni and linguine, we made nodi marini and scialatielli.
  23. shopping
    The New Rules of GreenmarketingFarmers adapt to social distancing with alternative methods of distribution.
  24. the underground gourmet
    Veselka’s Ukrainian Muffuletta Is BackThe Baczynsky sandwich is much more than the sum of its parts.
  25. the underground gourmet
    The Underground Gourmet Digest’s Special Quarantine-Kitchen EditionWe’ve been spending a lot of time in the kitchen, thumbing through cookbooks and brooding over restaurant dishes we have known and loved.
  26. q&a
    Danny Meyer Misses Bumping Into PeopleWe spoke with the Shake Shack founder about sheltering in place en famille, structural flaws in the federal stimulus plan, and senior shopping hour.
  27. the underground gourmet
    Shopping Like a Chef, Eating Like a CivilianBulk quantities, incomplete orders, and pristine produce: What happens when restaurant suppliers brave home delivery.
  28. odoriferous
    Here Come the RampsEat some and no one will venture within six feet of you.
  29. best of new york
    101 Things We Hope to Eat Again SoonCelebrating restaurants at a time when they can use all the support they can get.
  30. openings
    Can New Brooklyn Save Old Brooklyn?The long life, ignominious death, and crowdfunded rebirth of Gage & Tollner.
  31. the underground gourmet review
    At Golden Diner, Deliciousness Is in the DetailsBy focusing on quality ingredients and using fine-dining technique, chef Sam Yoo makes quotidian classics that taste both familiar and fresh.
  32. the dish
    Peasant’s Mason Jar Spaghetti Carbonara Is a Genius Bit of Tableside CookingThe server shakes it like a Hemingway daiquiri.
  33. behind the menu
    Una Pizza Napoletana Now Serving Pepperoni PiesIt’s one of several new optional toppings, and while it may not be strictly Neapolitan, it’s absolutely delicious.
  34. openings
    The City Bakery’s Maury Rubin Bounces Back With the Wonderbon Chocolate Co.When one hot-chocolate spigot closes, another one opens.
  35. the urban forager
    Sicilian Oregano Is the Discriminating Pizzaiolo’s Secret WeaponThe unassuming herb graces some of the best tomato pies in town.
  36. the dish
    Zooba’s Carb-Happy Koshari Sticks to Its Egyptian RootsA little Indian, a little Italian, the starchy street food is a vegetarian’s dream.
  37. openings
    Michael Toscano’s Da Toscano Opens Next Week in Former Perla SpaceThe chef is just as meat-crazed as you remember.
  38. underground gourmet quick bite
    Mani in Pasta Unleashes the Meatball Bread BowlGiuseppe Manco stuffs meatballs into loaves of bread the way cartoon bank robbers stuff greenbacks into canvas sacks.
  39. the dish
    Bumu’s Rabbit Tsukune Is a Desert-Island MeatballYou dip it in carrot-BBQ sauce.
  40. crawl
    A Food Crawl Through the Newest Russ & Daughters, Sahadi’s, and Di Palo’sHow three of New York’s most iconic food shops are using new branches — and the universal appeal of the sandwich — to grow their brands.
  41. the underground gourmet digest
    The Underground Gourmet’s Year-End DigestOur picks for the top new pizzas, pasta, burgers, and desserts of 2019, ranked.
  42. the dish
    Anton’s Angel-Hair Francese is a Tribute to Greenwich Village Icon Gene’sChef Nick Anderer’s pasta dish, based on chicken francese, might not have breaded cutlets, but it still features a lemony, buttery sauce.
  43. pranzo
    I Sodi Does LunchIt starts on Friday.
  44. openings
    Chez Ma Tante Chefs Open Le Crocodile at the Wythe HotelTogether at last: Barbuto-style chicken meets Balthazar-style fries.
  45. back in business
    City Bakery Founder Maury Rubin Launches Hot Chocolate TourFirst stop: Morgenstern’s Finest Ice Cream on Black Friday.
  46. behind the menu
    HiHi Room Cracks the Code on Cincinnati ChiliHow a chance encounter led chef Walker Stern to the dish’s secret ingredient (and no, it isn’t chocolate).
  47. underground gourmet quick bite
    Hallie Meyer’s Caffe Panna Is Weirdly, Extraordinarily GreatWhipped cream and other delights.
  48. openings
    Anton’s Is Nick Anderer’s Ode to Old New YorkFor when you’re craving Welsh rarebit and angel-hair francese.
  49. openings
    Mina’s Brings Greek Home-Cooking and Pizza Boats to MoMA PS1You’ll find variously topped toasts, a “winter Greek” salad, turmeric-and-lime-spiked lentil soup, and more.
  50. openings
    Court Street Grocers Teams With Walker Stern on the New HiHi Room in BrooklynThe Boerum Hill restaurant has waiter service, cocktails, and food you can’t eat with your hands.
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