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@new York Magazine

  1. 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.
    By Rob Patronite and Robin Raisfeld
  2. the underground gourmet
    The Underground Gourmet Tries Alternate-Side DiningWith the reopening of New York restaurants, all food is street food.
    By Rob Patronite and Robin Raisfeld
  3. 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.
    By Rob Patronite and Robin Raisfeld
  4. 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.
    By Rob Patronite and Robin Raisfeld
  5. the underground gourmet
    The Underground Gourmet Re-creates Altro Paradiso at HomeIgnacio Mattos’s meal kits are a welcome reprieve from quarantine cooking.
    By Robin Raisfeld and Rob Patronite
  6. lost weekends
    Are New York’s New ‘To Go’ Bars Here to Stay?Sidewalk imbibers and cash-starved businesses hope so.
    By Robin Raisfeld and Rob Patronite
  7. chefs interrupted
    Jody Williams and Rita Sodi Gear Up for TakeoutLasagna? “Oh my God, yes!”
    By Rob Patronite and Robin Raisfeld
  8. quarantine kitchen
    Fancy Pasta Shapes, RankedWhen the supermarkets ran out of rigatoni and linguine, we made nodi marini and scialatielli.
    By Rob Patronite and Robin Raisfeld
  9. shopping
    The New Rules of GreenmarketingFarmers adapt to social distancing with alternative methods of distribution.
    By Robin Raisfeld and Rob Patronite
  10. the underground gourmet
    Veselka’s Ukrainian Muffuletta Is BackThe Baczynsky sandwich is much more than the sum of its parts.
    By Rob Patronite and Robin Raisfeld
  11. first person
    How a Midtown Bodega Operator Is Keeping the Lights On — for Now“My sales have gone down by two-thirds, but the landlords don’t care. They just call, asking, ‘Where’s the rent?’”
    As told to Jane Starr Drinkard
  12. 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.
    By Rob Patronite and Robin Raisfeld
  13. shelf life
    Can the Park Slope Food Coop Survive?Long lines, slashed revenues, and hard-to-enforce social distancing have members and management worried.
    By Leah Koenig
  14. 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.
    By Robin Raisfeld and Rob Patronite
  15. feature
    When the Restaurants Closed, They Cooked for Each OtherChef Ignacio Mattos had just earned a Michelin star. Now he’s struggling to feed his staff.
    By Benjamin Wallace
  16. coronavirus
    The Calming Ritual of the Cocktail HourLike lots of other lost family traditions, it’s made a little comeback in our small, floating quarantine capsule in the past few weeks.
    By Adam Platt
  17. coronavirus
    How New Yorkers Are Organizing to Help Their Neighbors During the Pandemic“Just because we’re doing social distancing, that doesn’t mean you have to do emotional distancing.”
    By Nikita Richardson
  18. 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.
    By Robin Raisfeld and Rob Patronite
  19. openings
    Can New Brooklyn Save Old Brooklyn?The long life, ignominious death, and crowdfunded rebirth of Gage & Tollner.
    By Robin Raisfeld and Rob Patronite
  20. 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.
    By Robin Raisfeld and Rob Patronite
  21. the dish
    Peasant’s Mason Jar Spaghetti Carbonara Is a Genius Bit of Tableside CookingThe server shakes it like a Hemingway daiquiri.
    By Robin Raisfeld and Rob Patronite
  22. openings
    The City Bakery’s Maury Rubin Bounces Back With the Wonderbon Chocolate Co.When one hot-chocolate spigot closes, another one opens.
    By Robin Raisfeld and Rob Patronite
  23. restaurant review
    The Chez Ma Tante Team’s Le Crocodile Is Unabashedly Old-School FrenchFor devotees of the old brasserie canon, there’s plenty to like about the cooking at the Chez Ma Tante team’s second restaurant.
    By Adam Platt
  24. the urban forager
    Sicilian Oregano Is the Discriminating Pizzaiolo’s Secret WeaponThe unassuming herb graces some of the best tomato pies in town.
    By Rob Patronite and Robin Raisfeld
  25. 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.
    By Robin Raisfeld and Rob Patronite
  26. openings
    Michael Toscano’s Da Toscano Opens Next Week in Former Perla SpaceThe chef is just as meat-crazed as you remember.
    By Robin Raisfeld and Rob Patronite
  27. restaurant review
    Portale Is a Neighborhood Spot With Modest Ambitions and Praiseworthy PastaIt’s Alfred Portale’s eponymous second act.
    By Adam Platt
  28. the dish
    Bumu’s Rabbit Tsukune Is a Desert-Island MeatballYou dip it in carrot-BBQ sauce.
    By Rob Patronite and Robin Raisfeld
  29. restaurant review
    Nami Nori Is Cheap, Delicious, and Made for MillennialsThis improbable hit sushi restaurant focuses on temaki hand rolls that will slide neatly into your Instagram feed.
    By Adam Platt
  30. encounter
    The Model-Actor-Artist-Cook Creating a New Queer Food ProjectServing up cucumber ball gags at Bobbi Salvör Menuez’s conceptual dinner series.
    By Katy Schneider
  31. 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.
    By Robin Raisfeld and Rob Patronite
  32. the underground gourmet digest
    The Underground Gourmet’s Year-End DigestOur picks for the top new pizzas, pasta, burgers, and desserts of 2019, ranked.
    By Rob Patronite and Robin Raisfeld
  33. 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.
    By Robin Raisfeld and Rob Patronite
  34. restaurant review
    Gotham Bar and Grill’s Modern Makeover Is Purely CulinaryTrying to keep the Old Guard happy while developing a new crowd of regulars is no easy task.
    By Adam Platt
  35. the future of food
    What Will Dinner Look Like in 2029?Ten chefs cook their vision of the future.
    By Alan Sytsma
  36. 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.
    By Robin Raisfeld and Rob Patronite
  37. 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.
    By Rob Patronite and Robin Raisfeld
  38. restaurant review
    Hutong’s Pan-Regional Fare Competes With the SceneryIf you’re in the market for posh, often very good Chinese cooking in midtown, you could do worse.
    By Adam Platt
  39. taxonomy
    The Fresser’s Guide to Wasp CuisineHow to eat like a Wasp without going hungry.
    By Rob Patronite and Robin Raisfeld
  40. book excerpt
    How Adam Platt Learned to Eat Like a Food CriticAn excerpt from his upcoming memoir The Book of Eating.
    By Adam Platt
  41. immigration
    Immigration, Asylum, and the Restaurant That Hangs in the BalanceTalking with activist Marco Saavedra at his family’s Bronx restaurant.
    By Chris Crowley
  42. backups
    The Underground Gourmet Plan-B Restaurant DeterminatorPart two of our foolproof, field-tested, fiasco-averting, starvation-preventing restaurant guide.
    By Rob Patronite and Robin Raisfeld
  43. the dish
    Lokanta’s Eggs In Garlic-Yogurt Will Ruin You For All Other Poached EggsChef Orhan Yegen’s take on the traditional Turkish breakfast dish is absurdly satisfying.
    By Rob Patronite and Robin Raisfeld
  44. the underground gourmet review
    Dua Kafe is an East Village Hub of Albanian Comfort Food and CultureYou might even run into a Kosovar crooner or two.
    By Robin Raisfeld and Rob Patronite
  45. the dish
    This Vegan-Egg Sandwich Is Almost As Satisfying As a Bodega BECThe Miles sandwich at Orchard Grocer is pretty close to what you’d find in the breakfast classic.
    By Robin Raisfeld and Rob Patronite
  46. openings
    The Franks’ F&F Pizzeria Opens in Brooklyn With Help From the Dough GodsChad Robertson and Chris Bianco lend some star power (and sourdough starter) to the proceedings.
    By Robin Raisfeld and Rob Patronite
  47. restaurant review
    Red Hook Tavern Is an Homage to the Past in Every WayHometown Barbecue’s Billy Durney has designed his new venture as a tribute to the intimate corner taverns of his youth.
    By Adam Platt
  48. restaurant review
    Rezdôra Pays Homage to Emilia-Romagna, One of Italy’s Most Delicious RegionsIt’s a destination for rich pastas, but the sleeper might be the salumi plates.
    By Adam Platt
  49. fall preview 2019
    29 New Restaurants You Need to Know About This FallFrom uptown crullers to subterranean sushi, what you’ll be eating next.
    By Rob Patronite and Robin Raisfeld
  50. fall preview 2019
    How to Open a Restaurant in a Legendary Space Without Causing a RiotSome of this fall’s most highly anticipated restaurant openings are happening in places many consider practically sacred.
    By Rob Patronite and Robin Raisfeld
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