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New York Magazine

  1. 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.
  2. 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.
  3. restaurant review
    Finally, a Serious, Sophisticated Seafood Restaurant at the SeaportGlobally accented menu meets picturesque coastal setting at Jean-Georges Vongerichten’s Fulton.
  4. 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.
  5. culture
    Dinner With the NomaheadsOur critic joins the mold-eating cult of the world’s leading culinary demigod.
  6. the drink
    How to Summerize a NegroniA barista turned bartender is challenging the cocktail orthodoxy by shaking a drink most say should be stirred!
  7. 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.
  8. 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.
  9. 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.
  10. grub guides
    A Guide to the Micro-Neighborhood of StuyshwickThings are buzzing along this dozen-block border town.
  13. 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.
  14. 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.
  15. restaurant review
    Thomas Keller’s TAK Room Provides Plenty of Retro (and Pricey) PleasureHis destination restaurant in Hudson Yards is outlandishly expensive and curiously satisfying.
  16. openings
    Finally, Via Carota Team Opens Bar Pisellino in the West VillageJody Williams and Rita Sodi complete their neighborhood mini-fiefdom with their restaurant’s long-awaited sister bar.
  17. openings
    At the Fulton, Jean-Georges Vongerichten Sells Seafood By the SeaportEverything from the menu to the décor is a tribute to the old Fulton Fish Market.
  18. the dish
    Mercado Little Spain’s Cardenal Is a Whipped-Cream Cloud of Pastry PerfectionAiry, tender, and drizzled with chocolate sauce, this Iberian import comes courtesy of market partner Albert Adrià.
  19. underground gourmet quick bite
    Crusty Meze Master Orhan Yegen Finds His Dream Clientele at Lokanta in AstoriaOn the menu: stuffed grape leaves, lamb’s head soup, minuscule manti, and more.
  20. the dish
    At Last, an Artisanal Bread That Tastes Like Kasha VarnishkesThe Jewish soul-food staple was the inspiration for chef-baker Max Blachman-Gentile’s latest loaf.
  21. underground gourmet quick bite
    Cult Coffee Shop Abraço Is Now a Nimble Little Vermouth and Cocktail Bar to BootThe bustling East Village social center has added evening hours, tasty new nighttime snacks, and some juicy wine on tap.
  22. gallery
    Chatting With the Singers at the Reopened Winnie’sThe karaoke dive is back in a new space on East Broadway with shiny red booths, a retro-looking mic, and an updated computerized karaoke system.
  25. underground gourmet review
    Ceviche Is the Star of Llamita’s New Nighttime MenuChef Erik Ramirez has revamped his Peruvian sandwich shop with a winning dinner service and a cozy new setting.
  26. the dish
    High Street on Hudson’s Radish Tartine Is Spring on a PlateThis collaboration between the restaurant’s new baker Melissa Weller and new chef Mary Attea is all blushing-pink crunch and runny golden yolk.
  27. taxonomy
    In Praise of the Squishy White-Bread SandwichIncluding the pinky-raising afternoon tea variety, the Japanese convenience-store sando, and the Italian tramezzino.
  28. openings
    Momofuku Ko Vet Sam Yoo Opens Golden Diner in Chinatown“Diners have these impossibly long menus,” says Sam Yoo. “And you can’t do good food that way.”
  29. restaurant review
    Oxalis Is Not Your Garden-Variety Neighborhood BistroYoung chef Nico Russell has ambition and creativity to spare at his fine-dining restaurant in Crown Heights.
  30. the dish
    Mister Paradise’s Apple-Pie Hot Pocket Is No JokeIt was partly inspired by another nostalgia-inducing fast-food archetype, the deep-fried classic chez Mickey D.
  31. openings
    What to Eat at Hudson YardsDavid Chang potato-salad sandwiches, José Andrés fried eggs, and Thomas Keller chocolate cakes.
  32. openings
    David Chang’s Peach Mart Is a Momofukian Riff on the Asian Convenience StoreThe Hudson Yards home of crustless sandwiches, honey-butter chips, and chicken-katsu kimbap.
  33. restaurant review
    Rocco DiSpirito Makes a Nostalgic Return to the Kitchen at the Standard GrillThe TV chef is back with a carefully orchestrated menu of cream-drenched pastas, white-jacket service, and old-fashioned steaks and chops.
  34. best of new york 2019
    The Best of New York Fun and Nightlife 2019Unpasteurized sake, puppet-making, and rooftop soccer.
  37. pasta primers
    A Survey of the City’s Elaborate Pasta ShapesNew York chefs are in an arms race to create ever more niche pasta.
  38. family business
    After 50 Years, the Donut Pub Is ExpandingTalking to Buzzy Geduld ahead of his doughnut shop’s new branch, opening soon off Astor Place in Noho.
  39. underground gourmet quick bite
    Chelsea Market’s Buon’Italia Has a Secret Pasta KitchenThe gourmet grocer slings a mean paccheri puttanesca and more.
  40. the dish
    This New BjornQorn Popcorn Will Bedazzle the Snack Snobs at Your Oscar PartyCult brand BjornQorn’s new meteorologically inspired flavor, Cloudy Qorn, is smaller, crisper, and roastier than the original.
  41. restaurant review
    At Leonti, Silver-Dome Dining Meets Bean SoupThe ambitious Upper West Side restaurant has a short, focused menu, filled with northerly Italian specialties.
  42. backups
    Introducing The Underground Gourmet Plan-B Restaurant DeterminatorWhere to eat when you can’t get at table at Misi, Ho Foods, Frenchette, and Lucali.
  43. the dish
    Augustine’s Viennese Wedding Soup Is Like a Middle-European RamenAustrian comfort food par excellence.
  44. openings
    Teranga Takes a Fast-Casual Approach to Pan-African CuisineThe restaurant opens at the Africa Center in Harlem early next month.
  45. restaurant review
    Benno Is Technically Precise, Anti-Fad, and Refreshingly RefinedFormer Per Se and Lincoln chef Jonathan Benno finds his own culinary voice at his eponymous restaurant at the Evelyn Hotel.
  46. the dish
    Introducing the Calabrian Dish That Should Be On Every Pastavore’s Bucket ListThe cucina povera lip-smacker comes with anchovy, garlic, chiles, bread crumbs, and a not-so-appetizing backstory.
  49. the underground gourmet review
    Hot Hummus and “Mama Ghannouj” at Vish and ZyaraTwo pita-pocket-size spots serve up good cheer and great Middle Eastern grub.
  50. the dish
    Bistro Pierre Lapin Wants to Change Your Mind About Aspic“Dishes like eggs in aspic don’t get the respect they deserve,” says Harold Moore, whose oeuf en gelée is made with pork hocks.
  51. food chain
    Where an Entire Day’s Worth of Food Came FromA pair of obsessive eaters track down the source of every single morsel they put in their mouths, without losing their appetite.
  52. restaurant review
    Sushi Noz Is High Sushi TheaterEverything, from the room to the performatory cooking itself, is designed to transport you straight to Japan — or an idealized version of it.
  53. the dish
    How Narcissa Makes a Sweet Potato Taste Like BaconMurasaki and Okinawan sweet potatoes are boiled, smoked, smashed, and deep-fried, then draped in two Peruvian-inspired sauces and pickled peppers.
  54. the underground gourmet digest
    The Underground Gourmet’s Year-End DigestThe top pizzas, sandwiches, dishes, and desserts of 2018, ranked.
  55. controversies
    Mario Batali’s Empire in the Wake of Mario BataliA year after allegations against him emerged, anyone who eats at Babbo is still filling his pockets.
  56. restaurant review
    The New Four Seasons Feels Stuck in the PastThe talented young chef Diego Garcia and a $30 million space aren’t quite enough to revitalize a relocated restaurant.
  57. the dish
    A Closer Look at David Chang’s Mortadella Breakfast Sandwich at Bāng Bar“This is the weirdest project we’ve ever done,” he says.
  58. holiday food 2018
    A Four-Course Thanksgiving Menu From the Chefs at FrenchetteAn upside-down lamb for meat-lovers, a Moroccan-inspired tagine for vegetarians, and more dramatic ways to satisfy everybody at the table.
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