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Awkward Nov. 24, 2014

When a Chef Leaves, Who Owns the Restaurant’s Signature Dish?The curious case of the roasted short ribs.

By Sierra Tishgart
The Tipping Economy Nov. 4, 2014

Is It Time to Topple Tipping? Adam Platt Tries (and Fails) to Go Gratuity-FreeI decided to conduct a rash experiment: I would try to dispense cash based on merit rather than out of obligation.

By Adam Platt

Death Knells July 9, 2014

Great Moments From the Now-Dead Era of the CupcakeAs the world decides its officially done with cupcakes, Grub Street looks back on the dessert’s short, glorious run.

By Riddley Gemperlein-Schirm
Word Play June 5, 2014

Nonsense Names: The Rise of Restaurant GibberishEstela, Piora, Contra, All’onda, Narcissa, blah, blah, blah,

By Sierra Tishgart
Carb Appeal Apr. 30, 2014

Underground Gourmet: It’s Worth Paying for Excellent Restaurant BreadThere is plenty of spectacular restaurant bread for which people pay extra, and happily do so again and again.

By Rob Patronite and Robin Raisfeld
Closings Feb. 28, 2014

Sex, Steak-Frites, and Every Celebrity on the Planet: The Golden Years of PastisAs Keith McNally’s Meatpacking District icon closes its doors, former staff and friends of the restaurant look back on the glory days.

By Joshua David Stein