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New York Magazine

  1. 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
  2. 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
  3. first taste
    Pecking House’s Chinese Fried ChickenA poultry pop-up with secret passwords.
    By Adam Platt
  4. 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
  5. the great outdoors
    A Full Taxonomy of New York’s Winter StreeteriesBundle up and dig in.
    By Rachel Sugar
  6. encounter
    Guy Fieri Is America’s Most Misunderstood ChefA trip to the ranch with the morale-boosting Mayor of Flavortown.
    By Adam Platt
  7. 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
  8. 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
  9. 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
  10. 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
  11. restaurant review
    Cold Comforts at Mokyo and Silver ApricotTwo downtown Asian-inspired kitchens brave the elements with distinctly personal, creative cooking.
    By Adam Platt
  12. 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
  13. first taste
    Don’t Call Yellow Rose Tex-MexAt the new East Village canteen, the vegan queso rivals the beef chili.
    By Adam Platt
  14. the quarantine diet
    Comfort Me With BagelsHow our critic found solace at his neighborhood bakery.
    By Adam Platt
  15. 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
  16. family recipes
    Eric See’s Mother’s Chiles Rellenos RevealedThe secret is Ritz crackers.
    By Rob Patronite and Robin Raisfeld
  17. 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
  18. 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
  19. 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
  20. 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
  21. fall preview
    Why These Folks Are Opening Restaurants During a PandemicMomentum or meshuggener?
    By Rob Patronite and Robin Raisfeld
  22. dispatches
    Adam Platt on Returning to RestaurantsOur critic, fresh off hiatus, surveys the state of his neighborhood.
    By Adam Platt
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
  31. 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
  32. 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
  33. 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
  34. 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
  35. 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
  36. 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
  37. 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
  38. chefs interrupted
    Jody Williams and Rita Sodi Gear Up for TakeoutLasagna? “Oh my God, yes!”
    By Rob Patronite and Robin Raisfeld
  39. 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
  40. shopping
    The New Rules of GreenmarketingFarmers adapt to social distancing with alternative methods of distribution.
    By Robin Raisfeld and Rob Patronite
  41. 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
  42. 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
  43. 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
  44. 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
  45. 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
  46. 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
  47. 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
  48. 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
  49. 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
  50. openings
    Can New Brooklyn Save Old Brooklyn?The long life, ignominious death, and crowdfunded rebirth of Gage & Tollner.
    By Robin Raisfeld and Rob Patronite
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