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@new York Magazine

  1. reopenings
    Txikito Is Back — FinallyThe neighborhood favorite is set to reopen after two-plus years of darkness.
    By Charlotte Druckman
  2. field notes
    A Final Trip to Papaya King on the Eve of Its Likely DestructionThe iconic hot-dog counter’s days appear numbered.
    By Adam Platt
  3. openings
    Cocktail Royalty Rolls Into New YorkA version of the fabled Dukes martini is now being poured at the Hotel Chelsea’s Lobby Bar.
    By Robert Simonson
  4. openings
    Frenchette’s Chefs Open Midtown’s New Megabistro, Le RockLee Hanson and Riad Nasr’s new project is the latest restaurant to land in Rockefeller Center. It’s a big one.
    By Joshua David Stein
  5. the year i ate new york
    Where to Eat Ice Cream Right NowNine under-the-radar scoops that I can’t stop thinking about.
    By Tammie Teclemariam
  6. what to eat
    Bún Dau Mam Tôm Pops Up DowntownMam specializes in the Vietnamese street-food staple.
    By Chris Crowley
  7. nightlife
    How Secret Are the City’s Newest Speakeasies, Really?Surveying the newest hidden doors of New York.
    By Rachel Sugar
  8. q&a
    Chef Flynn McGarry Is Done Being a ProdigyIt’s been a long, strange journey from precocious culinary whiz kid to grizzled big-city restaurateur.
    By Adam Platt
  9. exits
    Our Restaurant Critic Says Good-byeAfter 22 years and one zillion meals, it’s time to move over.
    By Adam Platt
  10. the year i ate new york
    I’ve Eaten at 200 Different Restaurants This Year. Here’s What I’ve Learned.100 tips from our diner-at-large.
    By Tammie Teclemariam
  11. underground gourmet quick bite
    Little Myanmar’s Burmese Pancake Is Street Food Worth Sitting Down ForThe new restaurant brings Burmese cuisine back to the East Village.
    By Robin Raisfeld and Rob Patronite
  12. restaurant review
    At Patti Ann’s, the Kids’ Menu Is the Only MenuPigs in a blanket and chicken-fried pork chops just like Mom never used to make.
    By Adam Platt
  13. report
    The Best Bagels in the World? They Might Be on Long Island.Hot and fresh and just off Jericho Turnpike.
    By Jason Diamond
  14. the underground gourmet
    This 86-Year-Old Nonna Is Known As the Pasta Machine“During the pandemic, I’d drop off flour outside her door and she’d give me pasta. It was like a drug deal.”
    By Rob Patronite and Robin Raisfeld
  15. restaurant review
    The Hotel Chelsea’s El Quijote Is Back and Better Than EverFew revivals have been more successful or unexpected than that of the 1930s-era Spanish restaurant.
    By Adam Platt
  16. report
    Bellucci vs. BellucciNew York’s next great pizza feud is here.
    By Joshua David Stein
  17. hot plate
    The Hummus We’ve Been Missing, Dueling Rosés, and More Food NewsWhat to eat, drink, and shop for right now.
    By Robin Raisfeld and Rob Patronite
  18. restaurant review
    Culinary Time Travel With Some Bumps in the Road at Commerce Inn“I couldn’t help pining for a proper pub burger … or even a helping of mashed potatoes.”
    By Adam Platt
  19. the underground gourmet
    Can New York Be a Great Herring Town Again?An undersung vestige of New York culinary history is the main event at a new Upper West Side sandwich shop.
    By Rob Patronite and Robin Raisfeld
  20. restaurant review
    Victoria Blamey Leaves Burgers Behind at MenaThe Chilean-born chef wants to challenge a crowd as much as please it.
    By Adam Platt
  21. little ukraine
    A Journey Down the Borscht RiverEating my way through my ancestors’ food, again and again and again.
    By Jason Diamond
  22. the group portrait
    Inside Dhamaka’s Tiny Factory of FlavorsThe miniature kitchen that draws enormous crowds.
    By Chris Crowley
  23. the group portrait
    Bemelmans Is the Hottest Bar in AmericaThe Carlyle’s formal old room, and its formal old martini-mixers, have found a new following on Instagram.
    By Rachel Sugar
  24. reopening
    How the Mermaid Inn Weathered the PandemicAt one point, it looked like COVID-19 might decimate the mom-and-pop restaurant group. Instead, incredibly, it’s in expansion mode.
    By Rob Patronite and Robin Raisfeld
  25. openings
    Pebble Bar Opens Above Magnolia Bakery in Rockefeller CenterThe nightlife triplex from the scenesters behind the Jane, Ray’s, and Rucola asks the question: If you build it, will they come (to midtown)?
    By Rob Patronite and Robin Raisfeld
  26. restaurant review
    Tasting Mennui at SagaThe views are spectacular, but the cooking treads familiar high-end territory.
    By Adam Platt
  27. the underground gourmet
    Vegan Birria Tacos From a Former Dirt Candy Cook in the East VillageAt Raíz, the birria is made with jackfruit and the churros are sparking heated debate.
    By Rob Patronite and Robin Raisfeld
  28. restaurant review
    Next-Gen Chinese at Bonnie’sBonnie’s deftly riffs on Mom’s Cantonese cooking, Hong Kong diners, and Mickey D’s.
    By Adam Platt
  29. nightlife
    The Return of the Return of NightlifeOur updated list of 100 places we’re drinking, dancing, and hanging out too late.
    By Brock Colyar
  30. the underground gourmet
    Two Fresh Takes on the Meaty, Cheesy Italian SandwichA Florentine import and a Little Italy maverick.
    By Rob Patronite and Robin Raisfeld
  31. hot plate
    What to Eat, Drink, and See Right NowOps’ new gluten-free pizza, carry-out ice-cream pints at Caffè Panna, and a softer Jewish biscotti.
    By Robin Raisfeld and Rob Patronite
  32. taste test
    Patagonia’s New Pasta is Ecofriendly, But How Does it Taste?The pasta is made with super-grain Kernza that’s grown using regenerative farming practices.
    By Rob Patronite and Robin Raisfeld
  33. restaurant review
    Porcelain Has Destination-Worthy “Vaguely Asian” FoodThe Korean-Chinese fusion cooking at the Ridgewood restaurant has a modestly elegant style.
    By Adam Platt
  34. shopping
    The Cervo’s Team Launches a Preserved-Seafood Line“Our love of anchovies and sardines runs pretty deep.”
    By Robin Raisfeld and Rob Patronite
  35. the food biz
    Battle of the Roasted Garlic AchaarsA Trader Joe’s knockoff has put condiment-maker Brooklyn Delhi in a pickle.
    By Rob Patronite and Robin Raisfeld
  36. endorsements
    A Sharper, Snappier, Picklier Health SaladPoulet Sans Tête’s version goes heavy on the cucumbers and skips the sugar.
    By Rob Patronite and Robin Raisfeld
  37. restaurant review
    Dining and Dashing at SemmaAttempting to savor South Indian delights during a COVID surge.
    By Adam Platt
  38. urban forager
    At Té Company, the Persimmons Are Hung Up to Dry“The old way of preserving ingredients — for me, it’s fascinating.”
    By Robin Raisfeld and Rob Patronite
  39. where to eat
    Adam Platt’s 12 Best Restaurants of 2021New York Magazine’s restaurant critic eats his way through a changing city, reconnecting with old favorites and discovering new ones.
    By Adam Platt
  40. restaurant review
    Lodi Brings a Touch of Milano to MidtownIgnacio Mattos’s menu is filled with elevated, expertly sourced classics mostly from the north of Italy.
    By Adam Platt
  41. openings
    Jody Williams and Rita Sodi Go Domestic With the Commerce InnHeirloom American recipes and tavern-style drinks in a historic West Village space.
    By Robin Raisfeld and Rob Patronite
  42. the underground gourmet
    An L.A. Chef Comes to New York Bearing PancakesBreakfast by Salt’s Cure’s Chris Phelps has been making his signature dish since he was 2.
    By Rob Patronite and Robin Raisfeld
  43. underground gourmet quick bite
    Breads Bakery’s Black-and-White Tastes As Good As It LooksIf you can’t fix it, laminate it!
    By Rob Patronite and Robin Raisfeld
  44. at the greenmarket
    Inside Union Square Greenmarket’s Festive EvergreeneryFor four weeks a year, some vendors rely on a distinctly inedible cash crop.
    By Rob Patronite and Robin Raisfeld
  45. hot plate
    What to Eat, Read, and Shop for Right NowA seldom-seen Neapolitan pizza, David Wondrich and Noah Rothbaum’s weighty tome, and Hungarian breakfast for lunch.
    By Rob Patronite and Robin Raisfeld
  46. restaurant review
    Review: Hillary Sterling’s Wood-Fired Cooking Shines at Ci SiamoThe food seems designed to lure New Yorkers out of their apartments and back into crowded dining rooms.
    By Adam Platt
  47. openings
    Emmett’s on Grove Is a West Village Version of a Wisconsin Supper ClubIt opens tonight with Chicago-style thin-crust pizza and baby back ribs.
    By Rob Patronite and Robin Raisfeld
  48. openings
    French Bistro Marian’s Opens in the West VillageChef Christian Rowan cooked at Bouley and Le Bernardin.
    By Rob Patronite and Robin Raisfeld
  49. the underground gourmet
    Barbuto Is Back AgainAnd so is the roast chicken and kale salad … but not Jonathan Waxman’s beard.
    By Robin Raisfeld and Rob Patronite
  50. restaurant review
    Restaurant Review: Hawksmoor Is a Steakhouse Where You Can Order the FishLike the best modern steak joints, the British import is more proper restaurant than beef specialist.
    By Adam Platt
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