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Eat like the experts — food news and restaurant recommendations from @nymag.com
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Why is Daniel Humm — the chef and owner of the Michlin-starred, fine-dining destination Eleven Madison Park — selling boxed pasta? We took a trip to Target, where Riff is sold, to give it a try.
Why Is Daniel Humm Selling Boxed Pasta?
Why is Daniel Humm — the chef and owner of the Michlin-starred, fine-dining destination Eleven Madison Park — selling boxed pasta? We took a trip to Target, where Riff is sold, to give it a try.
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September 22, 2026 at 11:10 AM
Why is Daniel Humm — the chef and owner of the Michlin-starred, fine-dining destination Eleven Madison Park — selling boxed pasta? We took a trip to Target, where Riff is sold, to give it a try.
Danny Meyer, the owner of restaurants including Union Square Cafe, Gramercy Tavern, and the Modern, as well as the founder and chairman of Shake Shack, tracks a week of eating ahead of the publication of his new book, ‘What Could Possibly Go Right?’
Danny Meyer Drops Into Wu’s Wonton King
Danny Meyer, the owner of restaurants including Union Square Cafe, Gramercy Tavern, and the Modern, as well as the founder and chairman of Shake Shack, tracks a week of eating ahead of the publication of his new book, ‘What Could Possibly Go Right?’
www.grubstreet.com
September 18, 2026 at 10:10 AM
Danny Meyer, the owner of restaurants including Union Square Cafe, Gramercy Tavern, and the Modern, as well as the founder and chairman of Shake Shack, tracks a week of eating ahead of the publication of his new book, ‘What Could Possibly Go Right?’
Less than a year after Babbo reopened under the stewardship of Stephen Starr, chef Mark Ladner is out at the restaurant, Adam Reiner reports.
Chef Mark Ladner Is Out at Babbo
Less than a year after Babbo reopened under the stewardship of Stephen Starr, chef Mark Ladner is out at the restaurant, Adam Reiner reports.
www.grubstreet.com
September 17, 2026 at 2:55 PM
Less than a year after Babbo reopened under the stewardship of Stephen Starr, chef Mark Ladner is out at the restaurant, Adam Reiner reports.
‘New York’ Magazine’s restaurant critic Matthew Schneier reviews Burmese Bites, a former pop-up and food stall that has moved into a permanent location in Astoria. Our critic loves it.
A Food-Court Star Moves on From the Mall
‘New York’ Magazine’s restaurant critic Matthew Schneier reviews Burmese Bites, a former pop-up and food stall that has moved into a permanent location in Astoria. Our critic loves it.
www.grubstreet.com
September 17, 2026 at 11:10 AM
‘New York’ Magazine’s restaurant critic Matthew Schneier reviews Burmese Bites, a former pop-up and food stall that has moved into a permanent location in Astoria. Our critic loves it.
James Caputo, whose family-owned bake shop made him Carroll Gardens royalty before it closed earlier this year, is opening a new bagel shop in Park Slope — Caputo Bagels — with partner Rafael “Rafi” Hasid.
James Caputo, Carroll Gardens Royalty, Gets Into the Bagel Game
James Caputo, whose family-owned bake shop made him Carroll Gardens royalty before it closed earlier this year, is opening a new bagel shop in Park Slope — Caputo Bagels — with partner Rafael “Rafi” Hasid.
www.grubstreet.com
September 16, 2026 at 11:10 AM
James Caputo, whose family-owned bake shop made him Carroll Gardens royalty before it closed earlier this year, is opening a new bagel shop in Park Slope — Caputo Bagels — with partner Rafael “Rafi” Hasid.
Tasting menus, even at their best, can be a trap: Long, expensive, filling. At Reverence Phoenix, a Saturdays-only standing-table prix fixe in Central Park, chef Russell Jackson shows that less is more.
A Tasting Menu in Central Park
Tasting menus, even at their best, can be a trap: Long, expensive, filling. At Reverence Phoenix, a Saturdays-only standing-table prix fixe in Central Park, chef Russell Jackson shows that less is more.
www.grubstreet.com
September 15, 2026 at 2:25 PM
Tasting menus, even at their best, can be a trap: Long, expensive, filling. At Reverence Phoenix, a Saturdays-only standing-table prix fixe in Central Park, chef Russell Jackson shows that less is more.
Vogue’s Chloe Malle always needs a sweet treat. ‘I had three cavities filled earlier this year,’ she writes in this week’s Grub Street Diet. ‘My dentist just shook his head at me and said I needed to cut down on my candy intake.’
Vogue’s Chloe Malle Samples Shrimp Cocktail at the U.S. Open
Vogue’s Chloe Malle always needs a sweet treat. ‘I had three cavities filled earlier this year,’ she writes in this week’s Grub Street Diet. ‘My dentist just shook his head at me and said I needed to cut down on my candy intake.’
www.grubstreet.com
September 11, 2026 at 10:10 AM
Vogue’s Chloe Malle always needs a sweet treat. ‘I had three cavities filled earlier this year,’ she writes in this week’s Grub Street Diet. ‘My dentist just shook his head at me and said I needed to cut down on my candy intake.’
Michael Whiteman helped build Windows on the World. Now he’s the last surviving partner who worked on its opening, and on the eve of 9/11’s 25th anniversary, he’s ready to look back on the famous restaurant’s history.
‘If the Restaurant Was a Bust, It Was One More Heartbreak’
Michael Whiteman helped build Windows on the World. Now he’s the last surviving partner who worked on its opening, and on the eve of 9/11’s 25th anniversary, he’s ready to look back on the famous restaurant’s history.
www.grubstreet.com
September 9, 2026 at 3:40 PM
Michael Whiteman helped build Windows on the World. Now he’s the last surviving partner who worked on its opening, and on the eve of 9/11’s 25th anniversary, he’s ready to look back on the famous restaurant’s history.
Martin Auer, an acclaimed baker in his native Austria, is opening his first business in New York. It’s called Rye. It makes only one type of bread — an ancient Austrian sourdough — and the price is $60 per loaf.
A New Bakery Makes One Bread and One Bread Only
Martin Auer, an acclaimed baker in his native Austria, is opening his first business in New York. It’s called Rye. It makes only one type of bread — an ancient Austrian sourdough — and the price is $60 per loaf.
www.grubstreet.com
September 9, 2026 at 2:10 PM
Martin Auer, an acclaimed baker in his native Austria, is opening his first business in New York. It’s called Rye. It makes only one type of bread — an ancient Austrian sourdough — and the price is $60 per loaf.
The artist Lucien Smith, who died on Monday at age 37, had just opened a restaurant and was planning his art-world comeback.
Lucien Smith Was Planning a Comeback
The artist Lucien Smith, who died on Monday at age 37, had just opened a restaurant and was planning his art-world comeback.
www.grubstreet.com
September 8, 2026 at 8:40 PM
The artist Lucien Smith, who died on Monday at age 37, had just opened a restaurant and was planning his art-world comeback.
The biggest new restaurant openings in NYC have one thing in common: They already feel like they’ve been here forever. These are the wine bars, chip shops, famous delis, and reincarnated pizzerias we can’t wait to try.
The Fall Restaurant Preview
The biggest new restaurant openings in NYC have one thing in common: They already feel like they’ve been here forever. These are the wine bars, chip shops, famous delis, and reincarnated pizzerias we can’t wait to try.
www.grubstreet.com
September 8, 2026 at 11:10 AM
The biggest new restaurant openings in NYC have one thing in common: They already feel like they’ve been here forever. These are the wine bars, chip shops, famous delis, and reincarnated pizzerias we can’t wait to try.
“I don’t know why I’m inclined to order salmon at a hospital, but I do,’ says Jordan Tannahill, the author, playwright, and subject of this week’s Grub Street Diet.
Jordan Tannahill Always Orders Fish Where He Shouldn’t
“I don’t know why I’m inclined to order salmon at a hospital, but I do,’ says Jordan Tannahill, the author, playwright, and subject of this week’s Grub Street Diet.
www.grubstreet.com
September 4, 2026 at 10:10 AM
“I don’t know why I’m inclined to order salmon at a hospital, but I do,’ says Jordan Tannahill, the author, playwright, and subject of this week’s Grub Street Diet.
‘New York’ Magazine’s restaurant critic Matthew Schneier reviews Somssi and Noury, two spinoffs of highly regarded restaurants. In each case, Schneier finds, the new restaurants live up to their famous older siblings, Atomix and Kiko.
Expansion Joints
‘New York’ Magazine’s restaurant critic Matthew Schneier reviews Somssi and Noury, two spinoffs of highly regarded restaurants. In each case, Schneier finds, the new restaurants live up to their famous older siblings, Atomix and Kiko.
www.grubstreet.com
September 3, 2026 at 11:10 AM
‘New York’ Magazine’s restaurant critic Matthew Schneier reviews Somssi and Noury, two spinoffs of highly regarded restaurants. In each case, Schneier finds, the new restaurants live up to their famous older siblings, Atomix and Kiko.
Lucas Sin, the chef and host of ‘Street Eats,’ will turn M Star Cafe in New York’s Chinatown into Lok Kee, a full-time expression of his celebrated pop-up cha chaan teng.
Lucas Sin Is Taking Over a Chinatown Diner
Lucas Sin, the chef and host of ‘Street Eats,’ will turn M Star Cafe in New York’s Chinatown into Lok Kee, a full-time expression of his celebrated pop-up cha chaan teng.
www.grubstreet.com
September 2, 2026 at 11:11 AM
Lucas Sin, the chef and host of ‘Street Eats,’ will turn M Star Cafe in New York’s Chinatown into Lok Kee, a full-time expression of his celebrated pop-up cha chaan teng.
“Where should we go tonight?” ‘New York’ Magazine’s food team has the answers with its ruthlessly efficient picks for the best brand-new restaurants: hype tacos, a casual spot from an Atomix vet, and another great restaurant in … Park Slope?
Where to Eat in September
“Where should we go tonight?” ‘New York’ Magazine’s food team has the answers with its ruthlessly efficient picks for the best brand-new restaurants: hype tacos, a casual spot from an Atomix vet, and another great restaurant in … Park Slope?
www.grubstreet.com
September 1, 2026 at 11:10 AM
“Where should we go tonight?” ‘New York’ Magazine’s food team has the answers with its ruthlessly efficient picks for the best brand-new restaurants: hype tacos, a casual spot from an Atomix vet, and another great restaurant in … Park Slope?
The regulars are back at Sam’s: The reborn Cobble Hill red-sauce joint has a new owner (Georgia Fulton, previously of Long Island Bar) and the same old soul.
The Regulars Are Back at Sam’s
The regulars are back at Sam’s: The reborn Cobble Hill red-sauce joint has a new owner (Georgia Fulton, previously of Long Island Bar) and the same old soul.
www.grubstreet.com
August 31, 2026 at 11:11 AM
The regulars are back at Sam’s: The reborn Cobble Hill red-sauce joint has a new owner (Georgia Fulton, previously of Long Island Bar) and the same old soul.
After a two-month-long international book tour for her debut cookbook, ‘Soomaaliya,’ Ifrah F. Ahmed is back to slow cooking. “I hate making matchas in a rush,” she writes in this week’s “Diet.” ‘I actually hate being rushed, period.”
Ifrah F. Ahmed Takes Her Time With Breakfast
After a two-month-long international book tour for her debut cookbook, ‘Soomaaliya,’ Ifrah F. Ahmed is back to slow cooking. “I hate making matchas in a rush,” she writes in this week’s “Diet.” ‘I actually hate being rushed, period.”
www.grubstreet.com
August 28, 2026 at 10:10 AM
After a two-month-long international book tour for her debut cookbook, ‘Soomaaliya,’ Ifrah F. Ahmed is back to slow cooking. “I hate making matchas in a rush,” she writes in this week’s “Diet.” ‘I actually hate being rushed, period.”
The Honey Deuce and caviar-topped chicken nuggets may be the most famous things served at the U.S. Open, but are they the best? Here are the things we’re most excited to try in and around the USTA Billie Jean King National Tennis Center this year.
What to Eat and Drink at the U.S. Open
The Honey Deuce and caviar-topped chicken nuggets may be the most famous things served at the U.S. Open, but are they the best? Here are the things we’re most excited to try in and around the USTA Billie Jean King National Tennis Center this year.
www.grubstreet.com
August 27, 2026 at 4:16 PM
The Honey Deuce and caviar-topped chicken nuggets may be the most famous things served at the U.S. Open, but are they the best? Here are the things we’re most excited to try in and around the USTA Billie Jean King National Tennis Center this year.
After being forced to close, Mary’s Fish Camp has returned to the West Village. The address is new; the lobster roll is exactly the same. Even if inflation means the roll now costs $55, restaurant critic Matthew Schneier says it’s easy to recommend.
Mary’s Fish Camp Is Back and As Enjoyable As Ever
After being forced to close, Mary’s Fish Camp has returned to the West Village. The address is new; the lobster roll is exactly the same. Even if inflation means the roll now costs $55, restaurant critic Matthew Schneier says it’s easy to recommend.
www.grubstreet.com
August 27, 2026 at 11:40 AM
After being forced to close, Mary’s Fish Camp has returned to the West Village. The address is new; the lobster roll is exactly the same. Even if inflation means the roll now costs $55, restaurant critic Matthew Schneier says it’s easy to recommend.
After being forced to close, Mary’s Fish Camp has returned to the West Village. The address is new; the lobster roll is exactly the same. Even if inflation means the roll now costs $55, restaurant critic Matthew Schneier says it’s easy to recommend.
Mary’s Fish Camp Is Back and As Good As Ever
After being forced to close, Mary’s Fish Camp has returned to the West Village. The address is new; the lobster roll is exactly the same. Even if inflation means the roll now costs $55, restaurant critic Matthew Schneier says it’s easy to recommend.
www.grubstreet.com
August 27, 2026 at 11:10 AM
After being forced to close, Mary’s Fish Camp has returned to the West Village. The address is new; the lobster roll is exactly the same. Even if inflation means the roll now costs $55, restaurant critic Matthew Schneier says it’s easy to recommend.
A little less than two years ago, Miro and Shilpa Uskokovic opened Hani's Bakery. Now, the've taken over the space next door and are turning it into an ice-cream shop: Neighbors Famous Ice Cream.
Subscribe to the weekly Eating New York newsletter for more: grubstreet.visitlink.me/7chhzS
Subscribe to the weekly Eating New York newsletter for more: grubstreet.visitlink.me/7chhzS
August 26, 2026 at 5:13 PM
A little less than two years ago, Miro and Shilpa Uskokovic opened Hani's Bakery. Now, the've taken over the space next door and are turning it into an ice-cream shop: Neighbors Famous Ice Cream.
Subscribe to the weekly Eating New York newsletter for more: grubstreet.visitlink.me/7chhzS
Subscribe to the weekly Eating New York newsletter for more: grubstreet.visitlink.me/7chhzS
The restaurant is 118 years old; the merch is new. Barney Greengrass is one of several timeless, family-owned NYC institutions that is updating its marketing to appeal to a new generation of customer.
The Restaurant Is 118 Years Old. The Merch Is New.
The restaurant is 118 years old; the merch is new. Barney Greengrass is one of several timeless, family-owned NYC institutions that is updating its marketing to appeal to a new generation of customer.
www.grubstreet.com
August 25, 2026 at 1:11 PM
The restaurant is 118 years old; the merch is new. Barney Greengrass is one of several timeless, family-owned NYC institutions that is updating its marketing to appeal to a new generation of customer.
When in the city, Tan France always makes sure to stop by Balthazar. ‘If you’re lucky enough to be in one of the booths, it’s so intimate,’ he writes in this week’s Grub Diet. ‘You’re constantly having to apologize for playing footsie with someone.’
Tan France Isn’t Going to Slurp His Spaghetti
When in the city, Tan France always makes sure to stop by Balthazar. ‘If you’re lucky enough to be in one of the booths, it’s so intimate,’ he writes in this week’s Grub Diet. ‘You’re constantly having to apologize for playing footsie with someone.’
www.grubstreet.com
August 21, 2026 at 10:10 AM
When in the city, Tan France always makes sure to stop by Balthazar. ‘If you’re lucky enough to be in one of the booths, it’s so intimate,’ he writes in this week’s Grub Diet. ‘You’re constantly having to apologize for playing footsie with someone.’
‘New York’ Magazine’s restaurant critic Matthew Schneier reviews Graciela, an offshoot of Buenos Aires’s most famous parrilla, Don Julio. It may just be the best new steakhouse in NYC.
Graciela Is a Win For Argentina
‘New York’ Magazine’s restaurant critic Matthew Schneier reviews Graciela, an offshoot of Buenos Aires’s most famous parrilla, Don Julio. It may just be the best new steakhouse in NYC.
www.grubstreet.com
August 20, 2026 at 11:10 AM
‘New York’ Magazine’s restaurant critic Matthew Schneier reviews Graciela, an offshoot of Buenos Aires’s most famous parrilla, Don Julio. It may just be the best new steakhouse in NYC.
It’s toxic. It’s smelly. It’s Le Canal Saint-Gowanus. Zach Schiffman reports that the Brooklyn canal, a notorious superfund site, has become actually sort of charming thanks to a crop of excellent new bars.
It’s Toxic. It’s Smelly. It’s Le Canal Saint-Gowanus.
It’s toxic. It’s smelly. It’s Le Canal Saint-Gowanus. Zach Schiffman reports that the Brooklyn canal, a notorious superfund site, has become actually sort of charming thanks to a crop of excellent new bars.
www.grubstreet.com
August 19, 2026 at 11:10 AM
It’s toxic. It’s smelly. It’s Le Canal Saint-Gowanus. Zach Schiffman reports that the Brooklyn canal, a notorious superfund site, has become actually sort of charming thanks to a crop of excellent new bars.