MOST RECENT ARTICLES BY:

Rob Patronite

  1. Openings
    Saraghina Pizza’s Edoardo Mantelli Opening a Bakery Next DoorThe shop will sell fresh pastas, sandwiches, pastries, and coffee to go.
  2. Openings
    Hay Rosie Craft Ice Cream Co. Opens in Carroll GardensStef Ferrari makes her bases from scratch—a relative rarity—as well as all her mix-ins and toppings.
  3. We All Scream
    Introducing A.B. Biagi’s Literally Hot Ice-Cream SandwichIt¹s no longer enough to simply shove a scoop of artisanal ice cream between two cookies and call it a day.
  4. Openings
    What You Need to Know About Morgenstern’s Finest Ice Cream, the ThinkingGet ready for voluptuous ice cream, whipped cream made a la minute, and homemade, keg-carbonated sodas on the LES.
  5. Openings
    Meet Sal Lamboglia, Chef-Partner at Andrew Carmellini’s New Bar Primi,“My dad was a chef on Mulberry Street for about 35 years … “
  6. What to Eat
    Underground Gourmet: 17 Cool New Things to Eat and Drink Before Labor DayCheck out our picks of some of the best new tastes of the season — eaten indoors, or out.
  7. Summer Guide 2014
    Underground Gourmet: 21 New Outdoor Dining Spots Where You Can Gobble and GuzzleFrom a sidewalk patio at one of Manhattan’s hottest restaurants to a raw bar that is literally on a boat, this year’s crop of fresh outdoor dining spots sounds fantastic.
  8. What to Eat
    What to Eat at Claudette, Rosemary’s Provençal-Inspired SisterCarlos Suarez will open his new restaurant in the former Cru space later this week.
  9. Openings
    First Look at Russ & Daughters Cafe, Opening TomorrowNot only big news in bagel-and-lox circles, but a huge event in the course of New York gastronomic history.
  10. First Look
    First Look at Delaware and Hudson, Patti Jackson’s Ode to Mid-AtlanticThe restaurant is in the old Egg space in Williamsburg.
  11. The Dish
    The Dish: Betony’s Poached MonkfishChef Bryce Shuman attains a sly surf-and-turf effect, with beef stealthily slinking into the sauce and the garnish.
  12. Openings
    R&D Foods, A General Store for Specific Tastes, Opens on May 12 in ProspectProspect Heights residents will be able to find everything they need in one 700-square-foot space.
  13. Carb Appeal
    Underground Gourmet: It’s Worth Paying for Excellent Restaurant BreadThere is plenty of spectacular restaurant bread for which people pay extra, and happily do so again and again.
  14. Coming Soon
    Rosemary’s Carlos Suarez to Open Provencal Restaurant ClaudetteThe upcoming restaurant will open in the Fifth Avenue space that was once home to Cru and the ill-fated Lotus NY.
  15. What to Eat
    Sara Jenkins Unleashes Porchetta Banh MiThe first thing you think when you take a bite: What took so long?
  16. What to Eat
    What to Eat at Berg’n, the New Brooklyn Beer Hall Serving Tons of AmazingIf it is delicious, there is a 99 percent chance it will be served here.
  17. Coming Soon
    Preview: A Tasty Blueprint for Bergen StreetIn Crown Heights, two neighboring commercial developments have potentially delicious consequences.
  18. Interviews
    Thomas Waugh on Dirty French, Short Shorts, and Bars That Prevent You From“They were all laughing at me and making fun of me for wearing these short shorts.”
  19. The Dish
    The Dish: ZZ’s Clam Bar’s Cilantro CocktailThe latest from Thomas Waugh, beverage director of Major Food Group.
  20. The Underground Gourmet
    The Underground Gourmet: Rose Bakery Brings Brititerranean Cooking and HighIn the realm of department-store cafés, this one is as distinctive as it is delicious.
  21. The Dish
    Louisa Shafia Explains the Jewish and Persian Influences in Her Gondi RecipeIt’s a matzo-less “matzo-ball” soup that Shafia will serve at City Grit’s Persian Passover seder.
  22. Coming Soon
    Brookfield Place’s Gourmet Food Court Hudson Eats to Open May 6, WithBlack Seed Bagels, from Mile End’s Noah Bernamoff and the Smile’s Matt Kliegman, has locked down its second location.
  23. Trendlet
    Tartare Takes Off: Chefs Revisit an Old Recipe, Leaving No Animal (or Vegetable)Everything from beef hearts to beetroots is being sliced into bite-size pieces and served with toast points.
  24. The Underground Gourmet
    The Underground Gourmet: Former Shirtless Abercrombie & Fitch Greeter BringsA new shop intends to introduce New Yorkers to real panini in a minimalist and attitude-free setting.
  25. Hear Yourself EatRestaurants where the music’s quiet, the floors are carpeted—and the food’s actually pretty good.
  26. The Urban Forager
    Has New York Been Eating the Wrong Macarons All Along?How one former rugby player plans to show Manhattan what traditional, real-deal macarons are really like.
  27. The Dish
    How Narcissa Pastry Chef Deborah Racicot Created Her Citrus Fruit SaladIt’s a superlight dessert that satisfies the sweet tooth.
  28. Openings
    First Look at Da Capo, From the Owner of Zibetto Espresso BarSouthern Italy is very much the theme.
  29. Openings
    The Underground Gourmet’s Spring Restaurant PreviewFrom grass-fed-beef gyros to pastrami-spiced octopus, the season’s most anticipated eats.
  30. Video Feed
    Watch the Trailer for Famous Nathan, Premiering at the Tribeca FilmThe new documentary was written and directed by the grandson of Nathan’s founder Nathan Handwerker.
  31. Openings
    Bar Bolonat to Open March 25 in the West VillageBalaboosta’s Einat Admony is putting together her most ambitious restaurant yet.
  32. Cheese Please
    From Adelegger to Zimbro: 50 Runny, Yummy, Crumbly Cheeses to Eat NowThe current cheesescape, defined.
  33. Coming Soon
    Noah Bernamoff and Matt Kliegman to Bake Wood-Fired Bagels at Black Seed,Hand-rolled, alkalized-water-dipped, wood-fire-baked. It’s all coming back.
  34. The Dish
    How Fung Tu Put a New Spin on ‘The Original’ Egg RollMeet the Original Egg Roll Version 2.
  35. Underground Gourmet Review
    The Underground Gourmet: Emmett’s Serves Chicago-Style Deep-Dish PizzaAt its heart, it’s a neighborhood bar with the feel of a bistro, the kind of genial hangout that’s grown increasingly rare.
  36. What to Eat
    The Underground Gourmet: Otto’s Now Serves an Off-Menu Deep-Fried TacoThey call it the Gorgon.
  37. Pizza
    The Truth About Coal-Oven Pizza: It’s Not As Rare As You ThoughtHere’s where to find today.
  38. Openings
    Akiko Hirano Bringing Bakery-Café Matsunosuke to the West VillageOn the menu: chocolate cheesecake; blueberry-lime muffins; and “chiffon” pancakes.
  39. Chef Shuffle
    Ginevra Iverson and Eric Korsh Have Left CalliopeThe talented husband-and-wife team is looking for a new project.
  40. In Season
    In Season: Olive-Oil-Poached Local Squid With Roasted LeeksPlentiful, affordable, and sustainable—a rare hat trick in today’s precarious seafood market.
  41. A Brunch for Every BruncherWhether you take your eggs steamed, in green curry, or with sea anemone.
  42. Health Food
    Hippie No More: Meet the New Breed of Health-Conscious FoodLow on deprivation, high on flavor, and branded to the hilt.
  43. In Season
    In Season: Alice Waters’s Collard Greens With Cumin and Black Mustard SeedThe floppy-leafed cabbage variant isn’t just a soul-food staple.
  44. Underground Gourmet Review
    The Underground Gourmet on Empire Biscuit, the Nugget Spot, and PotatopiaWhere to go for biscuits, potatoes, and nuggets—exclusively.
  45. Retro Eats
    Vanishing: The Endangered Foods of New York and Where to Get Them While YouWe’ve decided to take stock of some of New York’s old-time iconic foodstuffs­ like bagels, bialys, pike quenelles, and baked Alaskas.
  46. In Season
    In Season: Sunchoke Soup With Crispy ChestnutsThe gnarled tuber’s nutty and sweet traits serve it well in this creamy soup by Balaboosta chef Einat Admony.
  47. In Season
    In Season: Fettunta With New-Harvest Olive OilIt’s the traditional way for Tuscan olive growers to show off the quality of their olio nuovo.
  48. Openings
    First Look at 51st Bakery and Cafe, Opening Soon in Hunters PointThe couple will expand opening hours shortly after the restaurant’s debut.
  49. Spirits
    Slideshow: Vermouth’s Bittersweet RevengeThe belated renaissance of the spirit world’s most maligned mixer.
  50. In Season
    In Season: Sautéed Kabocha Squash With Mascarpone and Maple SyrupThe fruit’s bright-orange flesh, with its perfectly sweet flavor and starchy, chestnutlike texture, is worth the effort it takes to get at it.
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