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New York Magazine

  1. 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
  2. fall preview
    Why These Folks Are Opening Restaurants During a PandemicMomentum or meshuggener?
    By Rob Patronite and Robin Raisfeld
  3. dispatches
    Adam Platt on Returning to RestaurantsOur critic, fresh off hiatus, surveys the state of his neighborhood.
    By Adam Platt
  4. 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
  5. 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
  6. 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
  7. 100-person poll
    100 New Yorkers on the New Rules of Outdoor Drinking On a recent Saturday, we asked 100 people at Brooklyn’s McCarren Park about porta-potties, open container laws, and other 2020 etiquette.
    By Brock Colyar
  8. 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
  9. 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
  10. mixology
    Dale DeGroff Is Optimistic About the Future of BarsA new book and some old stories from the man who brought us drinks as we know them.
    By Rob Patronite and Robin Raisfeld
  11. underground gourmet quick bite
    To Placate Cuomo, Botanica Bar Adds Sourdough Pizza to Its MenuFor years, the dive bar’s customers got by on peanuts.
    By Rob Patronite and Robin Raisfeld
  12. outdoor dining
    12 Excellent Ways to Picnic in Tompkins Square ParkVegan hoagies, spicy Spam musubi, and lots of fried chicken.
    By Rob Patronite and Robin Raisfeld
  13. the underground gourmet
    Dame Summer Club Gives Fish and Chips a Major-League UpgradeThe Underground Gourmet on a consummately British meal.
    By Rob Patronite and Robin Raisfeld
  14. table manners
    A Few Things We Won’t Miss in a Post-COVID Restaurant WorldFarewell to obsessive napkin folding, complimentary bread baskets, and communal seating.
    By Rob Patronite and Robin Raisfeld
  15. the underground gourmet
    The Underground Gourmet Tries Alternate-Side DiningWith the reopening of New York restaurants, all food is street food.
    By Rob Patronite and Robin Raisfeld
  16. trendlet
    8 Pasta Kits Even a Pasta Granny Could Get BehindSplitting the difference between a romantic night out and ripping open a box of De Cecco.
    By Rob Patronite and Robin Raisfeld
  17. chef interrupted
    Rawlston Williams Opened Food Sermon 2.0 in February. Now He’s Doing It Again.The fast-casual counter at the Brooklyn Navy Yard returns next month.
    By Rob Patronite and Robin Raisfeld
  18. the underground gourmet
    The Underground Gourmet Re-creates Altro Paradiso at HomeIgnacio Mattos’s meal kits are a welcome reprieve from quarantine cooking.
    By Robin Raisfeld and Rob Patronite
  19. lost weekends
    Are New York’s New ‘To Go’ Bars Here to Stay?Sidewalk imbibers and cash-starved businesses hope so.
    By Robin Raisfeld and Rob Patronite
  20. chefs interrupted
    Jody Williams and Rita Sodi Gear Up for TakeoutLasagna? “Oh my God, yes!”
    By Rob Patronite and Robin Raisfeld
  21. quarantine kitchen
    Fancy Pasta Shapes, RankedWhen the supermarkets ran out of rigatoni and linguine, we made nodi marini and scialatielli.
    By Rob Patronite and Robin Raisfeld
  22. shopping
    The New Rules of GreenmarketingFarmers adapt to social distancing with alternative methods of distribution.
    By Robin Raisfeld and Rob Patronite
  23. the underground gourmet
    Veselka’s Ukrainian Muffuletta Is BackThe Baczynsky sandwich is much more than the sum of its parts.
    By Rob Patronite and Robin Raisfeld
  24. first person
    How a Midtown Bodega Operator Is Keeping the Lights On — for Now“My sales have gone down by two-thirds, but the landlords don’t care. They just call, asking, ‘Where’s the rent?’”
    As told to Jane Starr Drinkard
  25. the underground gourmet
    The Underground Gourmet Digest’s Special Quarantine-Kitchen EditionWe’ve been spending a lot of time in the kitchen, thumbing through cookbooks and brooding over restaurant dishes we have known and loved.
    By Rob Patronite and Robin Raisfeld
  26. shelf life
    Can the Park Slope Food Coop Survive?Long lines, slashed revenues, and hard-to-enforce social distancing have members and management worried.
    By Leah Koenig
  27. the underground gourmet
    Shopping Like a Chef, Eating Like a CivilianBulk quantities, incomplete orders, and pristine produce: What happens when restaurant suppliers brave home delivery.
    By Robin Raisfeld and Rob Patronite
  28. feature
    When the Restaurants Closed, They Cooked for Each OtherChef Ignacio Mattos had just earned a Michelin star. Now he’s struggling to feed his staff.
    By Benjamin Wallace
  29. coronavirus
    The Calming Ritual of the Cocktail HourLike lots of other lost family traditions, it’s made a little comeback in our small, floating quarantine capsule in the past few weeks.
    By Adam Platt
  30. coronavirus
    How New Yorkers Are Organizing to Help Their Neighbors During the Pandemic“Just because we’re doing social distancing, that doesn’t mean you have to do emotional distancing.”
    By Nikita Richardson
  31. best of new york
    101 Things We Hope to Eat Again SoonCelebrating restaurants at a time when they can use all the support they can get.
    By Robin Raisfeld and Rob Patronite
  32. openings
    Can New Brooklyn Save Old Brooklyn?The long life, ignominious death, and crowdfunded rebirth of Gage & Tollner.
    By Robin Raisfeld and Rob Patronite
  33. 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
  34. 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
  35. 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
  36. 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
  37. 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
  38. 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
  39. 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
  40. restaurant review
    Portale Is a Neighborhood Spot With Modest Ambitions and Praiseworthy PastaIt’s Alfred Portale’s eponymous second act.
    By Adam Platt
  41. the dish
    Bumu’s Rabbit Tsukune Is a Desert-Island MeatballYou dip it in carrot-BBQ sauce.
    By Rob Patronite and Robin Raisfeld
  42. 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
  43. encounter
    The Model-Actor-Artist-Cook Creating a New Queer Food ProjectServing up cucumber ball gags at Bobbi Salvör Menuez’s conceptual dinner series.
    By Katy Schneider
  44. 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
  45. 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
  46. 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
  47. 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
  48. the future of food
    What Will Dinner Look Like in 2029?Ten chefs cook their vision of the future.
    By Alan Sytsma
  49. 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
  50. 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
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