Nur’s kubaneh. Photo: Liz Clayman
New York is a great town for carb freaks, a place where you can munch on a baguette while walking down the street to score roti or lard bread. In other words: There’s tons of great loaves, from all over the world, across the
The patty melt at Bell Book & Candle. Photo: Liz Clayman
In its ideal form, a patty melt is a beef patty, Swiss cheese, and caramelized onions on griddle-toasted rye bread, and that’s it. The sandwich, it’s said, was invented in California sometime during the 1940s or ’50s at
Leroy Green has worked at Pondicheri since November. Photo: M. Cooper
Cooking saved Leroy Green’s life. “Before, I could have been anywhere. I could have been in jail,” he says. “That’s the thing about this now. I can do what I say I’m going to do.” Green, who’s rarely
A small Francophile community, lured by Harlem’s sense of community and storied history, has sprung up, and along with it have come French restaurants.
Via: NYT Dining and Wine http://rss.nytimes.com/services/xml/rss/nyt/DiningandWine.xml http://www.nytimes.com/pages/dining/index.html?partner=rss&emc=rss
A small Francophile community, lured by Harlem’s sense of community and storied history, has sprung up, and along with it have come French restaurants.
Via: NYT Dining and Wine http://rss.nytimes.com/services/xml/rss/nyt/DiningandWine.xml http://www.nytimes.com/pages/dining/index.html?partner=rss&emc=rss
Settle into your private pod at iPic and let the food come to you. Photo: Liz Clayman
Go ahead, meet your Tinderella for rosé at Olmsted, or a “Drunk at Gray’s Papaya” cocktail at Clancey. Both are perfect date spots, but sometimes you need a little more than a
What’s on the menu for April? Chocolate doughnuts. Photo: Liz Clayman
Every month in New York, there’s bound to be a bewildering number of new dishes to eat, drinks to imbibe, and food-themed events to attend. It would be impossible to pack in every single thing each month, and
Standings is small, and otherwise perfect. Photo: Liz Clayman
New York has more professional sports teams than any other city in the country — and what feels like a serious lack of great sports bars. Tiny TVs, very odd policies about when games’ sound can be on, mediocre food,
Eat Offbeat’s cooks at work. Photo: EvaCruz
When Manal Kahi and her brother Wissam founded their catering company Eat Offbeat in 2015, they didn’t just want to feed New Yorkers. They wanted to change the story around refugees in America. The Kahis are originally from Lebanon, and their grandmother
Pies ’n’ Thighs. Photo: Bobby Doherty/New York Magazine
“Southern” is an umbrella term for multiple culinary styles: Low Country food, barbecue, creole, soul food. All of these categories merit their own consideration, but for this list, we largely focused on the generalists. That is, restaurants that serve the most
