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New York Magazine
Displaying all articles tagged:
When a Chef Leaves, Who Owns the Restaurant’s Signature Dish?
The curious case of the roasted short ribs.
The Tipping Economy
Is It Time to Topple Tipping? Adam Platt Tries (and Fails) to Go Gratuity-Free
I decided to conduct a rash experiment: I would try to dispense cash based on merit rather than out of obligation.
Great Moments From the Now-Dead Era of the Cupcake
As the world decides its officially done with cupcakes, Grub Street looks back on the dessert’s short, glorious run.
Nonsense Names: The Rise of Restaurant Gibberish
Estela, Piora, Contra, All’onda, Narcissa, blah, blah, blah,
Underground Gourmet: It’s Worth Paying for Excellent Restaurant Bread
There is plenty of spectacular restaurant bread for which people pay extra, and happily do so again and again.
Sex, Steak-Frites, and Every Celebrity on the Planet: The Golden Years of Pastis
As Keith McNally’s Meatpacking District icon closes its doors, former staff and friends of the restaurant look back on the glory days.
Joshua David Stein