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New York Magazine

  1. where to eat
    Adam Platt’s 12 Best Restaurants of 2021New York Magazine’s restaurant critic eats his way through a changing city, reconnecting with old favorites and discovering new ones.
    By Adam Platt
  2. restaurant review
    Lodi Brings a Touch of Milano to MidtownIgnacio Mattos’s menu is filled with elevated, expertly sourced classics mostly from the north of Italy.
    By Adam Platt
  3. openings
    Jody Williams and Rita Sodi Go Domestic With the Commerce InnHeirloom American recipes and tavern-style drinks in a historic West Village space.
    By Robin Raisfeld and Rob Patronite
  4. the underground gourmet
    An L.A. Chef Comes to New York Bearing PancakesBreakfast by Salt’s Cure’s Chris Phelps has been making his signature dish since he was 2.
    By Rob Patronite and Robin Raisfeld
  5. underground gourmet quick bite
    Breads Bakery’s Black-and-White Tastes As Good As It LooksIf you can’t fix it, laminate it!
    By Rob Patronite and Robin Raisfeld
  6. at the greenmarket
    Inside Union Square Greenmarket’s Festive EvergreeneryFor four weeks a year, some vendors rely on a distinctly inedible cash crop.
    By Rob Patronite and Robin Raisfeld
  7. hot plate
    What to Eat, Read, and Shop for Right NowA seldom-seen Neapolitan pizza, David Wondrich and Noah Rothbaum’s weighty tome, and Hungarian breakfast for lunch.
    By Rob Patronite and Robin Raisfeld
  8. restaurant review
    Review: Hillary Sterling’s Wood-Fired Cooking Shines at Ci SiamoThe food seems designed to lure New Yorkers out of their apartments and back into crowded dining rooms.
    By Adam Platt
  9. openings
    Emmett’s on Grove Is a West Village Version of a Wisconsin Supper ClubIt opens tonight with Chicago-style thin-crust pizza and baby back ribs.
    By Rob Patronite and Robin Raisfeld
  10. openings
    French Bistro Marian’s Opens in the West VillageChef Christian Rowan cooked at Bouley and Le Bernardin.
    By Rob Patronite and Robin Raisfeld
  11. the underground gourmet
    Barbuto Is Back AgainAnd so is the roast chicken and kale salad … but not Jonathan Waxman’s beard.
    By Robin Raisfeld and Rob Patronite
  12. restaurant review
    Restaurant Review: Hawksmoor Is a Steakhouse Where You Can Order the FishLike the best modern steak joints, the British import is more proper restaurant than beef specialist.
    By Adam Platt
  13. restaurant review
    Restaurant Review: Down Home and Meat Free at CadenceChef Shenarri Freeman channels the spirit of soul food using only plants (and Beyond Meat).
    By Adam Platt
  14. underground gourmet quick bite
    St. Jardim Isn’t Your Everyday All-Day CaféMoravian Muscat, labneh omelets, and Brazilian banana candy on a prime people-watching West Village corner.
    By Robin Raisfeld and Rob Patronite
  15. the food biz
    Santa Fe BK Experiments With an Innovative Way to Pay All Employees Fairly“The busier you are, the more money you make.”
    By Emma Alpern
  16. profile
    The Post-COVID, Post-Manhattan Plans of Keith McNally“I’ve nothing in the bank and need to earn money while I still can.”
    By Matthew Schneier
  17. restaurant review
    Dame Is Redefining the Upscale Seafood RestaurantChef Ed Szymanski serves full-flavored cooking with mom-and-pop attention to detail.
    By Adam Platt
  18. hot plate
    What to Eat, Cook, and Shop for Right NowRick Bayless’s terrific tortas, Hillary Sterling’s latest pasta innovation, Fly by Jing’s fiery hot pot base, and more.
    By Rob Patronite and Robin Raisfeld
  19. field notes
    Who Wants Caviar at a Time Like This?Fine dining confronts a perilous new threat: irrelevance.
    By Adam Platt
  20. encounter
    Talking (And Shopping) With Superiority Burger’s Brooks HeadleyAs he prepares to expand his deceptively ambitious, Greenmarket-fueled veggie-burger joint.
    By Robin Raisfeld and Rob Patronite
  21. plant-based
    6 Stellar Sweets Minus the Dairy and EggsSprinkle-spangled Pop-Tarts, lemon tea cake, a cinnamon-roll doughnut, and more.
    By Leah Koenig
  22. plant-based
    Inside Eleven Madison Park’s Fermentation StationA peek at the secret-weapon flavor enhancers on the newly meatless menu.
    By Joshua David Stein
  23. q&a
    Eric Adams Wants to Change the Way We EatIf elected mayor this fall, will he try to veganize New York?
    By Rob Patronite and Robin Raisfeld
  24. the dish
    Cadence’s Southern-Fried Lasagna Is a Vegan Masterpiece“I’m really proud of this dish,” says executive chef Shenarri Freeman. “It’s innovative and futuristic.”
    By Joshua David Stein
  25. plant-based
    Are Vegetables Winning?From celery-root muffulettas to eggplant unagi, plant-based food is sweeping the city.
    By Robin Raisfeld and Rob Patronite
  26. encounter
    The Apple Expert Who Turned New York City Into His Personal Orchard“Some of the best fruit I’ve ever tasted has been from the you-might-die places … ”
    By Emma Orlow
  27. underground gourmet quick bite
    7th Street Burger Has One of the Best New Burgers in TownSubstitutions, customizations, and special requests are not encouraged.
    By Rob Patronite and Robin Raisfeld
  28. restaurant review
    Iris Is an Unexpected and Welcome Oasis in MidtownJohn Fraser is cooking wonderful Greek and Turkish food again.
    By Adam Platt
  29. fall preview 2021
    21 Fall Restaurant Openings You Need to Know AboutFrom a destination pizza pop-up to Chicago-style baby-back ribs.
    By Rob Patronite and Robin Raisfeld
  30. fall preview 2021
    Zou Zou’s Brings Eastern Mediterranean Cooking to Manhattan WestThere will be zhoug on the fluke, hazelnut dukkah on the sweet potato, and barberry mignonette on the Kumamoto oysters.
    By Robin Raisfeld and Rob Patronite
  31. fall preview 2021
    A Win Son Alum Cooks Homestyle CantoneseThe most elaborate dish on the menu takes the form of a whole deboned rainbow trout: “It’s like a giant fish sausage.”
    By Robin Raisfeld and Rob Patronite
  32. fall preview 2021
    Torrisi Italian Specialties Is Reborn As Torrisi Deli and RestaurantIt’s right up the block from their first venture.
    By Rob Patronite and Robin Raisfeld
  33. fall preview 2021
    At Lodi, Ignacio Mattos Wants to Fulfill All Your Midtown Noshing NeedsIt’s part café, part bar, part bakery, and part gourmet food shop.
    By Robin Raisfeld and Rob Patronite
  34. fall preview 2021
    Hillary Sterling Stokes Up the Grill at Danny Meyer’s Latest Italian Restaurant“It would be like if you came to my house.”
    By Robin Raisfeld and Rob Patronite
  35. fall preview 2021
    Court Street Grocers Team Will Resurrect Eisenberg’s As Eisen Coffee Shop“It’s roughly going to be the menu that’s always been there.”
    By Rob Patronite and Robin Raisfeld
  36. restaurant review
    Barbecue Bliss in the BronxHudson Smokehouse is worth a trip from any borough.
    By Adam Platt
  37. underground gourmet quick bite
    A Gluten-Free Pastry That Takes the CakeKnead Love’s Cinny Buns are dark, dense, gluten-free, vegan, and mind-blowingly good.
    By Robin Raisfeld and Rob Patronite
  38. lunch
    The Top Tuna Sandwiches in New YorkTuna melts, tuna tramezzini, Tunisian tunas, and more.
    By Rob Patronite and Robin Raisfeld
  39. killing it
    Cooking With Paris Is Anti-Aspirational Food TelevisionParis Hilton rattles the very foundations of cooking shows.
    By Rachel Sugar
  40. scandals
    TonnogateIs celebrity butcher Dario Cecchini really selling tuna fish at his meaty new sandwich shop?
    By Rob Patronite and Robin Raisfeld
  41. restaurant review
    CheLi Is an East Village Mecca For Shanghainese Fare Both Ancient and Modern“This place is authentic, Dad.”
    By Adam Platt
  42. the dish
    Shukette’s Summer Cherries Are for Chile HeadsA fruit salad that should come with a Scoville rating.
    By Robin Raisfeld and Rob Patronite
  43. the group portrait
    Who Are the People That Flavor America’s Food?In New Jersey, a quiet industry determines what makes ketchup taste ketchup-y.
    By Rachel Sugar
  44. the group portrait
    How One Chinatown Restaurant Created New York’s Most Promising New Soccer TeamAfter every victory, players would come straight back to the new Hokkaido restaurant for a free dinner.
    By Louis Cheslaw
  45. restaurant review
    At Gage & Tollner, Meticulous Preservation Meets (Just Enough) Innovation“The result feels like a kind of marvel.”
    By Adam Platt
  46. underground gourmet quick bite
    The Andouille-Sausage Corn Dog at Sidney’s Five Is Bar Food ExtraordinaireThe new East Village restaurant gives the state-fair staple a superb sweet-and-spicy southern flavor.
    By Robin Raisfeld and Rob Patronite
  47. hot plate
    What to Eat, Drink, and Watch Right NowDaniel Boulud’s oysters Vanderbilt at Le Pavillon, Audrey Saunders’s sour glass collab, the Wolfgang Puck biopic, and more.
    By Rob Patronite and Robin Raisfeld
  48. what to eat
    A Salad That’s Also a RevelationAt Victor in Gowanus, a plate of lettuce makes a case for itself.
    By Rachel Sugar
  49. reopening
    Does Eleven Madison Park’s Vegan-Friendly Menu Live Up to the Hype?An amateur vegan and a professional food critic debate the merits of chef Daniel Humm’s intricate vegetable cooking.
    By Rachel Sugar and Adam Platt
  50. endorsements
    This Gin Rickey Is Summer’s Thirst-Quenchingest CocktailEven better than a G&T.
    By Rob Patronite and Robin Raisfeld
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