This happened recently when I saw cilantro, chocolate, tequila, black olive, and lemon combined into a cocktail called Always ...

Baz and a sandwich that might be better a day later. Illustration: Ryan Inzana Baz and a sandwich that might be better a day ...

One of the more tired conversations about eating in New York is that the Mexican food here isn’t very good. But the notion is ...

We scoured the city’s takeout menus to come up with the best mix-and-match spread.

For all its protestations of humility — it’s just a little “corner store” — the Corner Store has, in short order, become basically out of reach for the average diner. Good luck popping in. By 5 p.m.

We always have a decently busy night. Our bar is a decent split; it’s not a partisan bar,” he says. “The bar has a good flow ...

It has been just about a year since the Israeli chef Eyal Shani — whose empire includes Miznon, Schmoné, Naked Tomato, and ...

Flynn McGarry is in his nesting era. Gem, his first restaurant, opened in 2018, when he was still a teen, followed by Gem ...

As Frankies turns 20, its co-chefs and owners are betting that their pizzeria can become their next Italian empire.

Where does a plant-based man or woman of means drink these days? It wasn’t necessarily a question I had given much thought to, but within 20 minutes of arrival at Clemente Bar, the new ...

Fifteen years after Marea arrived on Central Park South, the restaurant’s famous pasta — such as the bone marrow-slicked fusilli entangled with octopus — is still there, even if its original chef, ...