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  1. In the Magazine
    Fiamma, Tailor, and Turkey Carry the Weight This Week This week’s issue carries a lot of freight, and there isn’t much room for consideration of the gluttonous arts. So the food content is slim — but potent! Adam Platt reviews two of the most anticipated debuts in recent years, those of genius dessert chef Sam Mason’s Tailor and Beard Award–winning chef Fabio Trabocchi’s New York debut at Fiamma. But that’s not all: There’s an In Season recipe for turkey-salad sandwiches, excuse us, tramezzini di tacchino, courtesy of ’inoteca’s Eric Kleinman; a guide to four very excellent Thanksgiving alternatives courtesy of Rob and Robin; and four new hotel restaurants likewise. We figured that with all the eating and cooking that’s going on this week, that should be plenty of food writing to get you by.
  2. User’s Guide
    Your Last-Minute NYC Thanksgiving, and How Not to Blow It So short is our memory, and so bottomless our appetite for disaster, that years of failures still haven’t stopped us from attempting full-bore Thanksgiving meals in New York. We’re giving it a go again, at the ruggedly masculine loft of our friend the Seductive Screenwriter. But before explaining what passes for our plans — and then, we regret to inform you, taking the rest of the week off — we’ll list the four main ways to avoid having things go wrong with any given NYC Thanksgiving dinner. Enjoy your holiday. We’ll see you bright and early on Monday!