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New York Magazine

  1. supply chain
    At One White Street, They Don’t Write the Menu. They Plant It.“I don’t want to go to the farmers’ market at Union Square and fight for the same sunchoke that’s on every other menu.”
    By Robin Raisfeld and Rob Patronite
  2. revivals
    5 Lost Drinks and Dishes, RediscoveredCoronavirus culinary casualties that happily can be found elsewhere, including Pegu Club cocktails and Bar Sardine’s burger.
    By Rob Patronite and Robin Raisfeld
  3. field notes
    The Great IndoorsA critic reacclimates to the now-unfamiliar terrain of the dining room.
    By Adam Platt
  4. the group portrait
    Photo: The Activists Bringing Justice to CannabisThey believe legalization isn’t about weed but about equity and restitution.
    By Rachel Sugar
  5. restaurant review
    India Off the Beaten PathFor their latest venture, Dhamaka, the owners of Queens hit Adda delve deeply into the country’s most local pleasures.
    By Adam Platt
  6. the office
    Looking Back at the Truly Debauched Office Holiday PartyAfter cocktails in the conference room, it could get a little sleazy.
    By Rachel Sugar
  7. underground gourmet quick bite
    Cafedelia Brings a Georgian Feast to Greenwich VillageThe khinkali have landed on 8th Street.
    By Rob Patronite and Robin Raisfeld
  8. sustainability
    Spare Tonic Is Taking the Waste Out of WheyBy finding commercial value in a by-product of yogurt-making, a new canned beverage tackles food waste.
    By Robin Raisfeld and Rob Patronite
  9. first taste
    Oxomoco’s Stylish, Plant-Based Offshoot in GreenpointAt Xilonen, you’ll find a stately parade of vegan tacos, tamales, and quesadillas.
    By Adam Platt
  10. chefs to watch
    Ha’s Dac Biet Is a Pop-up With PanacheAnthony Ha and Sadie Mae Burns are making a name for themselves and their brand of “Vietnamese bistro” cooking.
    By Robin Raisfeld and Rob Patronite
  11. destination dining
    Vaxx, Then SnacksWhat to eat near five major vaccine sites, including Javits Center, Yankee Stadium, and Citi Field.
    By Rob Patronite and Robin Raisfeld
  12. the group portrait
    Setting the Table for Balthazar’s Reopening Night“I came up the stairs, saw the team, and almost cried.”
    By Louis Cheslaw
  13. first taste
    Two Hanoi House Vets Are Bringing Vietnamese Classics to the Upper West SideBánh Vietnamese Shop House makes destination bánh mìs and more.
    By Adam Platt
  14. expansions
    Fried-Chicken Maven Charles Gabriel Plans a Citywide ChainHis investors include an operating partner of Daniel Boulud’s restaurant group.
    By Robin Raisfeld and Rob Patronite
  15. spinoffs
    New York’s Big Pizza PivotChefs and restaurateurs are launching virtual pizza parlors inside their existing restaurants and establishing new brands around their new pies.
    By Rob Patronite and Robin Raisfeld
  16. back in business
    Iconic Greenwich Village Steakhouse Knickerbocker Bar & Grill Will ReopenMaybe as soon as the end of March.
    By Robin Raisfeld and Rob Patronite
  17. hot plate
    What to Eat, Drink, and Stream Right NowSublime Irish coffee, Gaia’s tomato sauce, Stanley Tucci eating his way through Italy, and more.
    By Rob Patronite and Robin Raisfeld
  18. first taste
    A Stylish Streetery and a Taste of Rome at ForsythiaThe fresh pasta is the thing at this unlikely new Lower East Side destination.
    By Adam Platt
  19. layers
    The Unstoppable Appeal of LasagnaIt travels well. It reheats like a dream. You can even sell it from your restaurant’s makeshift general store.
    By Rob Patronite and Robin Raisfeld
  20. guest chefs
    Stone Barns Center’s Guest Chefs Bring Fresh Flavors to Fine DiningShola Olunloyo’s tasting menus conjured West Africa by way of the Hudson.
    By Adam Platt
  21. chinatown
    A Restaurant Critic Treads a Familiar Chinatown PathOn the cusp of the Lunar New Year and after COVID-19 upended the neighborhood, Adam Platt searches for signs of rebirth (and his favorite dumplings).
    By Adam Platt
  22. underground gourmet quick bite
    Mark’s Off Madison Is More Than Just Freds With an ApostropheAt Mark Strausman’s new restaurant, the eclectic (though not inexpensive) comfort-food menu seems tailor-made for the present moment.
    By Robin Raisfeld and Rob Patronite
  23. hot plate
    What to Eat, Drink, and Zoom Right NowSuper Bowl BBQ from former Craft cooks, Angie Mar’s savory pies, a virtual celebration of Black foodways, and more.
    By Robin Raisfeld and Rob Patronite
  24. green rush
    Million Dollar SliceChris Barrett has made bank on the gray market selling pizza laced with 40 mg of THC per slice. Can the Pizza Pusha survive pot legalization?
    By Jay Bulger
  25. chef to watch
    Nasrin Rejali Is Serving Up Her Family Recipes One Takeout Box at a TimeThe Iranian refugee is building a brand with delivery dinners and mail-order cookies.
    By Robin Raisfeld and Rob Patronite
  26. first taste
    Pecking House’s Chinese Fried ChickenA poultry pop-up with secret passwords.
    By Adam Platt
  27. pivots
    Can Subscription Services Transcend Takeout and Save Restaurants?Summerlong Supper Club and Table22 aim to turn brand loyalty into reliable revenue streams.
    By Rob Patronite and Robin Raisfeld
  28. the great outdoors
    A Full Taxonomy of New York’s Winter StreeteriesBundle up and dig in.
    By Rachel Sugar
  29. encounter
    Guy Fieri Is America’s Most Misunderstood ChefA trip to the ranch with the morale-boosting Mayor of Flavortown.
    By Adam Platt
  30. shopping
    The Grocery Gambit for New York RestaurantsAs the city faces a long, cold alfresco winter, chefs have increasingly become shopkeepers.
    By Robin Raisfeld and Rob Patronite
  31. the bagel wars
    Melissa Weller Blows Up the BagelThe minimalist maven debuts a new “bigger, softer, squishier” bagel at Gertie.
    By Rob Patronite and Robin Raisfeld
  32. the underground gourmet digest
    The Underground Gourmet’s Year-End DigestThe best new comfort food we ate in 2020.
    By Rob Patronite and Robin Raisfeld
  33. look book
    The Look Book Goes to MeMe’s DinerOn the last weekend before the restaurant closed for good, diners lined up for a slice of Vietnamese-iced-coffee cake and a free bowl of cheese puffs.
    By Jane Starr Drinkard and Brock Colyar
  34. restaurant review
    Cold Comforts at Mokyo and Silver ApricotTwo downtown Asian-inspired kitchens brave the elements with distinctly personal, creative cooking.
    By Adam Platt
  35. hot and bottled
    6 Local Chile Oils That Could Make Anything Taste GreatA look at the homegrown crop, all perfectly suited for rice-drizzling and stocking-stuffing.
    By Robin Raisfeld and Rob Patronite
  36. first taste
    Don’t Call Yellow Rose Tex-MexAt the new East Village canteen, the vegan queso rivals the beef chili.
    By Adam Platt
  37. the quarantine diet
    Comfort Me With BagelsHow our critic found solace at his neighborhood bakery.
    By Adam Platt
  38. keeper
    The Great 2020 Bakery BoomHouse-milled sourdough, Vietnamese butter cookies, baguettes on demand: There’s a hunger for comfort and a flood of scrappy start-ups to satisfy it.
    By Robin Raisfeld and Rob Patronite
  39. family recipes
    Eric See’s Mother’s Chiles Rellenos RevealedThe secret is Ritz crackers.
    By Rob Patronite and Robin Raisfeld
  40. restaurant review
    At Ernesto’s, Not Much (and Everything) Has ChangedAdam Platt returns to Ryan Bartlow’s Basque-inspired taverna, which was the last dining room he patronized as a working critic in March.
    By Adam Platt
  41. openings
    Frenchette Bakery Opens Where Arcade Bakery Once StoodYou can buy artisanal loaves and viennoiserie in a Tribeca office-building hallway again.
    By Robin Raisfeld and Rob Patronite
  42. outdoor dining
    Eating Sushi Omakase on the SidewalkHow does the traditionally intimate, cloistered experience translate to an outdoor setting? Our restaurant critic Adam Platt finds out.
    By Adam Platt
  43. reopening
    Hao Noodle’s Zhu Rong on Reopening in China — and on Sixth Avenue“I love New York, but it’s just a different situation.”
    By Adam Platt
  44. fall preview
    Why These Folks Are Opening Restaurants During a PandemicMomentum or meshuggener?
    By Rob Patronite and Robin Raisfeld
  45. dispatches
    Adam Platt on Returning to RestaurantsOur critic, fresh off hiatus, surveys the state of his neighborhood.
    By Adam Platt
  46. the underground gourmet
    The HiHi Room Revives the Criminally Underrepresented SliderNew York’s foremost regional-food geeks tackle the Ur-burger.
    By Robin Raisfeld and Rob Patronite
  47. encounter
    Drinking With Food Media’s Flamethrower“It wasn’t like, I’m going to plot to take down Condé Nast,” says Tammie Teclemariam.
    By Nikita Richardson
  48. supply chain
    The Would-Be Bean QueenGreenmarket’s Kellie Quarton wants you to think of her when you think of legumes.
    By Rob Patronite and Robin Raisfeld
  49. underground gourmet quick bite
    A New Sandwich Shop Wants to Rehabilitate the Chicken Cutlet Hero“The fast-casual category populated by brands like Sweetgreen, Dig Inn, and Dos Toros hasn’t been heroized yet.”
    By Rob Patronite and Robin Raisfeld
  50. taste test
    Which Negroni To Go Is Right for You?The Underground Gourmet taste-tests a representative sampling from our Campari-drenched delivery zone.
    By Rob Patronite and Robin Raisfeld
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