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  1. underground gourmet
    Salmon Roe Is the Perfect Ingredient For This MomentThese eggs are both luxurious and affordable.
    By Tammie Teclemariam
  2. restaurant review
    A Tiny Restaurant With a Huge FollowingHa’s Snack Bar is already too full, but it’s also too good to ignore.
    By Matthew Schneier
  3. closings
    Robert De Niro's Tribeca Grill New York.
    Tribeca Grill Fades to BlackOur restaurant critic spends a final night at Robert De Niro’s neighborhood cafeteria.
    By Matthew Schneier
  4. opening
    Tashkent’s Manhattan Store Is Opening, FinallyAfter years of waiting, the paper is off the windows on Sixth Avenue.
    By Chris Crowley
  5. adjustments
    Why Are So Many Chefs De-Spicing Their Menus?Across the city, dishes have gone from hot to not.
    By Luke Fortney
  6. guides
    Where to Eat in MarchThe best restaurants for right now.
    By Grub Street
  7. the grub street diet
    Jenny Hagel Makes Good Choices“Only an insane person would turn down the opportunity to take a regular, everyday object and Reubenize it.”
    By Paula Aceves
  8. lunch with friends
    Two Carnivores Walk Into a Vegan Sichuan JointI wondered if my favorite meat-free restaurant could win over some meat-loving punks.
    By Mickey Boardman
  9. first taste
    It’s Hot. It’s Mysterious. It’s on the Upper East Side?Chez Fifi is, somehow, the place to be.
    By Matthew Schneier
  10. five lines
    Pizza Sushi Is a TikTok Hit — Is It Any Good?The viral foods that are worth trying right now (and some that aren’t).
    By Tammie Teclemariam
  11. shockers
    Ferdinando’s Focacceria Is ClosedBrooklyn lost an Italian legend this weekend.
    By Aaron Short
  12. encounter
    Bird Flu Wiped Out His Entire FarmDoug Corwin was forced to cull 100,000 ducks after the virus came to his century-old Long Island farm.
    By Chris Crowley
  13. the approval matrix
    The Approval Matrix: Barron’s WishesOur guide to what’s highbrow, lowbrow, brilliant, and despicable.
  14. the grub street diet
    Author Torrey Peters Always Spatchcocks Her Chicken“It cooks faster, and it’s fun to say.”
    By Rima Parikh
  15. restaurant review
    Cafe Commerce Offers Easy Uptown Glamour, Day or NightLululemon meets coconut cake at Harold Moore’s new UES canteen.
    By Matthew Schneier
  16. trendlet
    How Cinnamon Rolls Became the Anti-CroissantGooey, glazed buns are nudging daintier baked goods out of the pastry case.
    By Tammie Teclemariam
  17. spring fashion
    Let Him CookNew York chefs shop for date-night (and morning-after) recipes — and schlep it home in the bags everyone wants right now.
    By Sasha Mutchnik
  18. streeteries
    Mayor Eric Adams made an outdoor dining announcement in
    Wait, Outdoor Dining Is Saved Now?Just 40 licenses have been granted, but operators can suddenly open roadway setups even without full approval.
    By Chris Crowley
  19. reservation wars
    The Cool Restaurants Are on OpenTable NowRestaurateurs are frustrated with Resy. Many have jumped back to an app they once left behind.
    By Elizabeth G. Dunn
  20. the grub street diet
    Kyle Chayka Is Eating Through His Jet Lag“Our communal order of banana coffee cake and Caesar salad makes for an interesting first course.”
    By Paula Aceves
  21. first taste
    Ugly Baby Is Back, Sort OfHungry Thirsty is open on Smith Street. Can it live up to its predecessor’s legend?
    By Matthew Schneier
  22. first person
    A Sandwich Killed My MomMy mother was one of ten people to die from eating liverwurst contaminated with listeria. Six months later, I second-guess every food I purchase.
    By Elaine Farley
  23. trends
    How Protein Mania Took Over the Grocery StoreAmericans can’t get enough of its favorite macronutrient. Big Food is heeding the call.
    By Chris Gayomali
  24. underground gourmet
    Schmuck Is Unlike Any Other Bar in New YorkThe Barcelona import sounds silly. It’s actually pretty great.
    By Tammie Teclemariam
  25. openings
    A New Spot Treats Its Kimchee Pairings Like WineAt Raon, chef Soogil Lim showcases the versatility and complexity of Korea’s most famous side dish.
    By Joshua David Stein
  26. the approval matrix
    The Approval Matrix: Planets Aligned, Everything Is Fine?Our guide to what’s highbrow, lowbrow, brilliant, and despicable.
  27. the grub street diet
    Liza Treyger Is Having a Time“I love to overorder, especially when I’m wasted.”
    By Zach Schiffman
  28. interiors
    Making a Bar Look Like Baz LuhrmannCatherine Martin on designing the E. 4th Street space with her director husband and Le Dive’s Jon Neidich.
    By Adriane Quinlan
  29. restaurant review
    Zimmi’s Only Looks HumbleThe West Village newcomer is like an Old Country inn where the details are just right.
    By Matthew Schneier
  30. openings
    The Revolving Restaurant Above Times Square Is Spinning AgainDanny Meyer wants you to check out his View.
    By Anna Hezel
  31. underground gourmet
    Delivery Tacos That Are Actually FantasticA new Brooklyn shop has mastered the delicate art of barbacoa delivery.
    By Tammie Teclemariam
  32. raids
    ICE Has Restaurant Workers TerrifiedNobody is sure exactly what’s going on, but any threat of deportation is too grave to ignore.
    By Chris Crowley
  33. guides
    Where to Eat in FebruaryThe best restaurants for right now.
    By Grub Street
  34. getting around
    The Moped KingHow an ex-delivery worker upended the streets of New York City, for better and for worse.
    By Jesse Coburn
  35. the grub street diet
    Author Andrew Lipstein Believes There Are Two Kinds of Bagel Shops“There are those that try to dominate you, and there are those that want to be dominated.”
    By Paula Aceves
  36. underground gourmet
    Cheese Tea Is Frothy, Salty, and Absolutely EverywhereWaits for the fruity, layered drinks can stretch to an hour.
    By Tammie Teclemariam
  37. chef shuffles
    The restaurant Babbo, which was co-owned by the chef Mario Batali, in New York.
    Stephen Starr Has Bought BabboAnd Lupa. And Mark Ladner is the new chef.
    By Adam Reiner
  38. rent disputes
    ‘This Would Be Like Losing Our CBGB’Terraza 7, a Jackson Heights institution, is in trouble. Supporters — including Jessica Ramos and AOC — say it must be saved.
    By Jack Denton
  39. the cost of eating
    Think Eggs Are Expensive? Try Buying 2,700 of Them Each Week.At B&H Dairy, soaring prices have become untenable.
    By Chris Crowley
  40. drinks
    Natural Wine Grows UpLee Campbell was an early advocate for the movement. At Borgo, she’s put together a list that points to natural wine’s more mature future.
    By Megan Krigbaum
  41. openings
    Momofuku Swaps Pork Buns For Beef PattiesAt Kabawa, the company is staking its future on a chef not named David Chang.
    By Tammie Teclemariam
  42. the approval matrix
    The Approval Matrix: Where Will We Pee Now?Our guide to what’s highbrow, lowbrow, brilliant, and despicable.
  43. the grub street diet
    Justin Peck Approaches Cooking Like It’s Choreography“A lot of craft, a lot of detail work, sometimes a lot of mundane activity, and one final product.”
    By Rima Parikh
  44. outbreaks
    Bird Flu Is Wiping Out the City’s Duck SupplyA beloved Long Island farm has been forced to cull its entire flock.
    By Chris Crowley
  45. restaurant review
    Eel Bar Has Become a Less Buzzy, Better Version of ItselfThe kitchen’s confidence and ambition now match the dining room’s heat.
    By Matthew Schneier
  46. bars
    Who Can Make a Mocktail That Makes Money?Drinking is down. That’s a problem for bars that depend on high-margin booze to pay the bills.
    By Chris Crowley
  47. announcements
    Let New York Teach You What We Know BestIn our new subscriber-only newsletter series, New York Night School.
    By The Editors
  48. rip
    André Soltner Was the Best Chef in New YorkHe was a titan of French cooking, but after his death this weekend, he’s being remembered for the example he set outside the kitchen.
    By Alan Sytsma
  49. the grub street diet
    Henry Alford Must Be Supervised While Snacking“I’ll suprême a grapefruit until it looks naked and afraid.”
    By Paula Aceves
  50. first taste
    Everything About Gjelina’s Return Is QuietAfter a two-year closure, the California pizzeria is back. Why wasn’t its reopening a bigger deal?
    By Matthew Schneier
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