Subscribe to the Magazine
Give a Gift Subscription
Buy Back Issues
Current Issue Contents
New York Magazine
Displaying all articles tagged:
How One Pastry Chef Turned a Bake Sale Into NYC’s Can’t-Miss Fundraising Event.
Natasha Pickowicz on community building, Planned Parenthood, and the power of a restaurant’s values.
What It’s Like to Be a Black Chef in a White Kitchen
“You definitely have to wear a mask.”
What It Was Like to Write Books and Build a Legacy With Anthony Bourdain
“He always understood that he was blessed to have become Anthony Bourdain.”
Why Everyone Should Care About the L.A.
Brand-new Food Section
Editor Peter Meehan on Jonathan Gold’s legacy,
‘s influence, and beefing with
What Does Paul Liebrandt Want?
He’s among New York’s most accomplished chefs — now, his definition of success is evolving.
Ruth Reichl on Her New Memoir, and What
Meant to Readers
“It was kind of magical.”
How One Hypertalented Chef Shifted Gears to Become an Empire-Builder
John Fraser’s latest restaurant, 701West, opens tonight in Times Square.
Meet Soleil Ho, America’s Newest Restaurant Critic
Ho takes over at the San Francisco
after the previous critic held the job for 30-plus years.
Meet the Politician Fighting for the Rights of California Vegans
“People who are vegan or vegetarian thank me on the street.”
A New York Politician Wants to Make Cash-Free Cafés Illegal
“Even if a policy seems neutral in theory, it can be racially exclusionary in practice.”
Meet Noma’s ‘Walking Wikipedia’
How David Zilber took over the world-renowned restaurant’s pioneering fermentation lab.
What’s It Like to Be the Hottest Chef in America?
Edouardo Jordan looks back on his breathtaking year.
A Striking New Poster Fights Sexual Harassment in Restaurants
It’s modeled off an old-school choking-victims poster dating back to 1989.
Meet the Illustrator Turning Restaurant Design Into Fine Art
Mexican artist Rachel Levit Ruiz’s designs for Atla don’t exist in a vacuum; they’re part of something much bigger.
With a New Job, Angela Dimayuga Will Further Blur the Line Between Food and Art
“I was just excited that there was a hotel or a brand that cared about these issues
art, nightlife, and culture.”
Why Bushwick Is Rooting for the 21-Year-Old Owner of a New Vegan Café
Meet Francesca Cheney, the student-doula-musician behind pop-up turned permanent restaurant, Sol Sips.
Planned Parenthood’s Cecile Richards on Food and Activism
“Cooking and organizing have always been about community and bringing people together. They go hand in hand.”
Marlow & Sons Has a New Chef, and a ‘Sneaky’ New Menu
The Williamsburg fixture is going through changes.
Why This Chef Is Leaving Danny Meyer’s Company for a Small French Wine Bar
“I think I was just looking forward to really working in a small restaurant.”
Is Back — Meet the Show’s New Food Expert
“I like to complicate things, but it’s not about me. It’s about the person that we’re helping.”
Why It’s Harder Than Ever to Open a New York Restaurant
One of the city’s most successful restaurateurs was done with the business. Now he’s caught the bug again.
The Chef Who Lost His Ability to Cook
Two years after a devastating accident, Eli Kulp is relearning how to lead his kitchens.
How Nadine Redzepi Is Making a Name for Herself
A new book prizes the kind of comfort food everyone loves to eat, and cook.
How Helen Goh Became Yotam Ottolenghi’s Go-to Baker
A degree in psychotherapy helped.
What’s Next for the Unlikely Chef Who Conquered Paris and New York?
The Le Coucou chef had a blockbuster year, but now he’s closing his Paris flagship and taking a new look at his career.
Reynard’s New Chef Is Retooling Both the Restaurant’s Food and Its Culture
Christina Lecki strives to emulate Chez Panisse and River Café and make the Brooklyn restaurant a “little slower, a little more simplistic.”
James Freeman Promises Nestlé’s Investment Won’t Change Blue Bottle
“The world is not filled with examples of small companies improving after transactions like this.”
This Harlem Couple Just Opened NYC’s Most Charming New Ice-Cream Shop
The husband-and-wife team behind Sugar Hill Creamery thinks critically about community building
‘LaCroix Boi’ Is a New Song Inspired by Midwestern Parents and Big Baby D.R.A.M.
“I’m just out here acting stupid on an idea that I went balls to the wall for.”
How a Chicago Pizza Heir Made a Name for Himself As a New York Restaurateur
Will Malnati — of the Lou Malnati’s empire — has worked hard to earn his own restaurant cred.
What It’s Like to Be Part of Anthony Bourdain’s Massive New Food Market
“Tony does keep things close to his chest. That’s his approach, and that’s the way he prefers it to be.”
Jessica Seinfeld Wants Nothing to Do With High-Minded Eating
The best-selling author has a new cookbook,
, out this week.
The Real Cost and Benefit of Opening an International Restaurant Pop-up
“It is basically the most elaborate, challenging, and time-consuming team-building exercise you can do.”
Italy’s Most Acclaimed Chef Wants to Feed America’s Poorest Communities
Massimo Bottura talks about his plan to open “beautiful” soup kitchens to help feed the world’s hungriest diners.
This Design Expert Knows How to Make a Small Restaurant Go Viral
Paperwhite Studio’s Laureen Moyal is responsible for all the Instagrammable moments in Jack’s Wife Freda and by CHLOE.
A World-class Chef Celebrates His Flagship Restaurant’s 20th Anniversary
“The key to our survival is knowing we can get knocked off at any moment.”
Why This Celebrated Restaurant Is Closing at the Peak of Success
With 12 seats and two employees, Michelin-starred Take Root proved success is possible with an unconventional business model.
The New Chef at NYC’s Most Luxurious Italian Restaurant Plans to Shake Things Up
Melissa Rodriguez is ready to step into her role atop the city’s fine-dining scene.
How Does a Neighborhood Restaurant Keep Locals Happy After National Acclaim?
The chef-owners of Rose’s Luxury and Olmsted — who are cooking together at the latter tonight — discuss.
Chef José Andrés on Trump, the American Dream, and Uniting People With Free Food
“We are in a moment when we don’t need enemies — we need bridges.”
After 17 Years, This Chef’s Closing Her Restaurant Because It’s ‘Grow or Die’
“Honestly, I don’t know how you make it as a chef; I don’t know how you make retirement on one restaurant.”
Why the Cecil in Harlem — One of NYC’s Most Celebrated Restaurants — Will Close
Acclaimed chef Joseph “JJ” Johnson will shift his focus to nearby Minton’s.
Meet the Person Behind Brooklyn’s Brand-New Kosher Barbecue Spot
“We want to play with the ideas of doing, like, lamb bacon and introducing flavors and ideas that people here might not be comfortable with”
Why NYC’s Most Acclaimed Sushi Bar Is Opening in Trump’s D.C. Hotel
“Whatever’s going on with the White House or whatever’s going on with Donald Trump is not my focus.”
How This Pastry Pro Made Herself Invaluable to a Demanding Chef
“It was intimidating to figure out how to feel vital to him and necessary for the restaurant.”
What Is It Like to Own a Mexican Restaurant in New York Right Now?
“There have been moments of panic, especially having a new brick-and-mortar.”
Why Bill Telepan Closed His Restaurant and Took an Unexpected Staff Job
“Listen, I just want a job for the next 15 years and to cook and make people happy.”
Meet the Man Behind ’Merica, NYC’s First ‘Freedom-Themed’ Restaurant
He’s opened bars devoted to Will Ferrell and Beetlejuice, too.
How Blue Ribbon’s Owners Built a Hugely Successful Restaurant Empire
Bruce and Eric Bromberg talk about their new projects, and why they’re closing one of the city’s most beloved restaurants.
Behind Ayesha Curry’s Quest to Become a New Kind of Food Megastar
She’s now a cookbook author, television host, restaurateur, and tech entrepreneur.