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New York Magazine
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Where to Eat on a Day Off, According to 14 Chefs
Make the most of a free weekday at restaurants that local chefs love.
New York’s Best Tearoom Has a New Taiwanese-Inspired Menu
Té Company is now serving spicy peanuts, preserved kumquats, and this hearty bowl of lu rou fan, the rustic pork-sauce-over-rice dish.
New York Chefs Are Discovering All the Possibilities of the Sweet Potato
They’re not so sweet anymore, even when they’re dessert.
The Absolute Best Tearooms in New York
Sitting down for tea should feel like a luxurious (yet affordable) escape. These are the places in New York that get it right.
Here Are Our Editors’ Favorite Dishes of 2016
It was tough to narrow down the list when there was so much good stuff to eat this year.
Underground Gourmet Review
Té Company Offers an Oolong Education and Stunning Seasonal Small Plates
It should be a destination for anyone who loves food, serenity, and neighborly spirit.
The Hard-Core Ingredient More Chefs Are Serving As a Point of Pride
“It’s hard for me to imagine that other people in the world have worked this hard for a sandwich.”
6 Excellent New Cookies to Enjoy This Winter, Because Resolutions Are Dumb
Including High Street on Hudson’s stroopwafel, Té Company’s pineapple linzer, and Mah Ze Dahr’s chocolate sable.
Why NYC’s Newest Tea Destination Is All About Oolong
“I’m from Taiwan, and that’s what we’re known for. We make beautiful oolongs.”