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@new York Magazine

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. restaurant review
    Portale Is a Neighborhood Spot With Modest Ambitions and Praiseworthy PastaIt’s Alfred Portale’s eponymous second act.
    By Adam Platt
  9. the dish
    Bumu’s Rabbit Tsukune Is a Desert-Island MeatballYou dip it in carrot-BBQ sauce.
    By Rob Patronite and Robin Raisfeld
  10. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. the future of food
    What Will Dinner Look Like in 2029?Ten chefs cook their vision of the future.
    By Alan Sytsma
  18. 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
  19. 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
  20. 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
  21. taxonomy
    The Fresser’s Guide to Wasp CuisineHow to eat like a Wasp without going hungry.
    By Rob Patronite and Robin Raisfeld
  22. book excerpt
    How Adam Platt Learned to Eat Like a Food CriticAn excerpt from his upcoming memoir The Book of Eating.
    By Adam Platt
  25. immigration
    Immigration, Asylum, and the Restaurant That Hangs in the BalanceTalking with activist Marco Saavedra at his family’s Bronx restaurant.
    By Chris Crowley
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
  31. 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
  32. 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
  33. 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
  34. 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
  37. fall preview 2019
    At Lekka, Dirt Candy’s Amanda Cohen Tackles the Veggie BurgerDrawing inspiration from a 12th-century Chinese recipe, her patties contain mushrooms, beans, gluten-free grains, and something secret.
    By Robin Raisfeld and Rob Patronite
  38. fall preview 2019
    Caffè Panna Marries Rome’s Gelato Culture With America’s Mix-in ManiaDanny Meyer’s daughter Hallie is opening a café-bar-gelateria in Gramercy.
    By Robin Raisfeld and Rob Patronite
  39. fall preview 2019
    Sahadi’s Is Baking Bread and Serving Booze at Its Industry City OutpostThe Middle Eastern bazaar’s first major expansion in 71 years features saj sandwiches and cocktails.
    By Robin Raisfeld and Rob Patronite
  40. restaurant review
    Maison Yaki Is an Inventive French Riff on a Japanese IzakayaThe skewers are classically sauced and the plates are small but filling.
    By Adam Platt
  41. at the greenmarket
    The Plight of the Tristar StrawberryIs New York’s preeminent berry going the way of the woolly mammoth?
    By Rob Patronite and Robin Raisfeld
  42. trendlet
    Italy’s Secret Pizza Comes Out of HidingLiguria’s focaccia di Recco has been called the most addictive food on the planet, and it’s finally all the go in New York.
    By Rob Patronite and Robin Raisfeld
  43. the dish
    Red Paper Clip’s XLB Agnolotti Is a Sino-Italian TriumphThe dish we’ve always dreamed of: a Piedmontese pasta crossed with a Shanghai soup dumpling.
    By Rob Patronite and Robin Raisfeld
  44. the dish
    A Nice Pastrami Sandwich for Noshers Not FressersShalom Japan’s excellent new Wagyu pastrami sando is like Katz’s meets (a Tokyo) 7-Eleven.
    By Rob Patronite and Robin Raisfeld
  45. openings
    Edie Jo’s Is Prospect-Lefferts Gardens’ Newest Neighborhood JointThe American restaurant is run by industry vets Doug Friedman and Ben Toro, and traffics in Denver roasts, vegan muffulettas, and Negronis for two.
    By Robin Raisfeld and Rob Patronite
  46. openings
    A Big Cookie Gets a Bigger StageLevain Bakery embarks on a growth campaign, beginning with a spiffy new store on the Upper East Side this Wednesday.
    By Rob Patronite and Robin Raisfeld
  49. restaurant review
    Finally, a Serious, Sophisticated Seafood Restaurant at the SeaportGlobally accented menu meets picturesque coastal setting at Jean-Georges Vongerichten’s Fulton.
    By Adam Platt
  50. best of new york
    The Underground Gourmet’s Best Outdoor Dining in New YorkThe 21 best things to eat (and where to eat them), ranked.
    By Rob Patronite and Robin Raisfeld
  51. field notes
    Dinner With the NomaheadsOur critic joins the mold-eating cult of the world’s leading culinary demigod.
    By Adam Platt
  52. the drink
    How to Summerize a NegroniA barista turned bartender is challenging the cocktail orthodoxy by shaking a drink most say should be stirred!
    By Rob Patronite and Robin Raisfeld
  53. restaurant review
    Crown Shy Brings Uncommon Finesse to FidiChef James Kent’s precise, seasonal brand of cooking is on display at this deceptively ambitious new restaurant.
    By Adam Platt
  54. underground gourmet review
    José Andrés’s Spiffy New Spanish Diner Is an Iberian Take on the Greasy SpoonEggs every which way, plus lots more rib-sticking, grandma-style fare.
    By Robin Raisfeld and Rob Patronite
  55. the dish
    Thai Noodle-Wrapped Meatballs Make Other Meatballs Seem Like SlackersThe seldom-seen dish called moo sarong has local meatball mavens all revved up.
    By Robin Raisfeld and Rob Patronite
  56. grub guides
    A Guide to the Micro-Neighborhood of StuyshwickThings are buzzing along this dozen-block border town.
    By The Editors
  57. grub guides
    40 Ideas for an Adult Birthday PartyA handy list of less-obvious options, from an open bar at a greasy spoon diner to natural wine on the Rockaway boardwalk.
    By Margaret Rhodes
  58. the dish
    Jiang Diner’s Shumai Spotlights the Inner Mongolian Roots of a Dim Sum ClassicOn the menu you’ll find lamb shumai: mildly seasoned ground meat in a delicate wheat-flour wrapper, sealed in a manner more akin to xiaolongbao.
    By Robin Raisfeld and Rob Patronite
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