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Hanjan

  1. cooking
    Can Meal Kits Keep Us Connected to Restaurants, and Each Other?Once-shunned, meal kits have taken on new importance in the age of coronavirus.
    By Allison Smith
  2. Holiday Dining
    Shop Like a Chef: Pros Share Their Favorite Food Stores Even the experts pay retail sometimes.
    By Matthew Giles
  3. The Other Critics
    The Other Critics: Wells Reviews Ramen; Steve Cuozzo Gives All’onda TwoPlus: Reviews for Narcissa and Margaux in this week’s roundup.
    By Khushbu Shah
  4. Grub Guides
    Slurping Instead of Sleeping: 10 Places to Eat Late-Night Ramen in NYCBecause it’s too cold for you to eat a slice on a stoop.
    By Sierra Tishgart
  5. Lists
    New York Critic Adam Platt Abandons Anonymity, Tells You Where to Eat“Much of this old magic is gone,” he writes, on the old world of restaurant criticism.
    By Hugh Merwin
  6. Lists
    Sushi Nakazawa, Carbone Top New York Times 10 Best Restaurants of 2013It really was a banner year for restaurants.
    By Hugh Merwin
  7. Grub Guides
    New York’s New Wave of Fried Chicken: 14 Birds, Ranked by CostA single wing at Blue Ribbon Fried Chicken costs $1.75, while the Butterfly is charging $23 for a platter.
    By Sierra Tishgart
  8. Waiting Stinks
    Hanjan Now Accepting Reservations OnlineNow you don’t have to wait for fresh-killed chicken wings.
    By Sierra Tishgart
  9. The Other Critics
    The Other Critics: Pete Wells Gives Salvation Taco No Stars; Sietsema Files HisPlus: Michael Kaminer praises the Butcher’s Daughter, and more, in this week’s roundup.
    By Lauren Duca
  10. Banchan Seekers
    This Korean Restaurant Guide App May Change Your LifeTake a little trip with kimchee.
    By Hugh Merwin
  11. The Other Critics
    The Other Critics: Wells Likes Hanjan’s Freshly Killed Chicken; MichaelPlus: Tejal Rao impressed by Cata’s paella, and more, in this week’s roundup.
    By Jessica Goodman
  12. Restaurant Review
    Platt: Two Stars Apiece for Hanjan and MaysvilleAt Hanjan, Hooni Kim updates the traditional Korean tavern, and Maysville is a stealthily good restaurant built around the pleasures of a stiff drink.
    By Adam Platt
  13. The Other Critics
    The Other Critics: Sutton and Cheshes Dig the Marrow; Pete Wells Gives Louro OnePlus: reviews of Hanjan, Jones Wood Foundry, and more, in our roundup.
    By Paolo Lorenzana
  14. Eat Well
    Eat Well: Salmon Sashimi, Walnut Pâté, and Ibérico HamPlus: two salads at new bar-restaurant Rogue & Canon, and more, in our roundup of healthy eats.
    By Kate Lowenstein
  15. The Other Critics
    The Other Critics: Pete Wells Gives Two Stars to Aska; Ryan Sutton and JayPlus: reviews of the Marrow, Aamanns-Copenhagen, and more, in our roundup.
    By Jessica Goodman
  16. Trendlet
    Trendlet: Once-Humble Brisket Finds New CachetThanks to the confluence of the New and Improved Jewish Deli Movement and the enduring Barbecue Boom, it’s experienced a spike in popularity of almost pork-belly proportions.
    By Robin Raisfeld and Rob Patronite
  17. Leftovers
    Late-Night Ramen at Hanjan; Coffee Talk at the 92Y TribecaPlus, the heady year ahead in food politics, Joe Bastianich is (sort of) getting a TV show, and more in today’s leftovers.
    By Grub Street
  18. Openings
    Danji Chef Hooni Kim Opens Hanjan, a ‘Korean Spotted Pig’The chef branches out with an updated version of a Korean joomak.
    By Robin Raisfeld and Rob Patronite