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  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. troubled waters
    Tin Building in New York City
    The Tin Building Is a $200 Million Food-Hall FlopThe Jean-Georges Vongerichten megamarket is reportedly bleeding cash and shedding workers.
    By Alan Sytsma
  8. underground gourmet
    A Big-Deal Pop-up Makes the Most of Its Tiny New HomeSunn’s is the permanent location for Banchan by Sunny.
    By Tammie Teclemariam
  9. openings
    Pitt’s Offers Camp and Comfort in Red HookJeremy Salamon’s follow-up to Agi’s Counter is a “restaurant-themed restaurant”
    By Chris Crowley
  10. trendlet
    We’re Doing White Tablecloths Again“We deserve some nice things every once in a while.”
    By Anna Hezel
  11. the grub street diet
    Broadway’s Helen J. Shen Warms Up Her Voice With Wontons“There are plenty of old wives’ tales about what to avoid eating before singing”
    By Zach Schiffman
  12. openings
    World-Class Wontons Arrive in ManhattanMaxi’s Noodle is expanding to Mott Street.
    By Chris Crowley
  13. restaurant review
    Tao Goes Meat and PotatoesCrane Club has a talented chef, big-money backing, and a whiff of members-only exclusivity. Is that enough?
    By Matthew Schneier
  14. five lines
    The Sando With a Side of Fried CrustThe new viral foods worth eating (and some that aren’t).
    By Tammie Teclemariam
  15. coming soon
    The Baker Who’s Building His Own Grain Mill in GowanusEinkorn croissants, Redeemer-wheat loaves, and more.
    By Michael Harlan Turkell
  16. who ate where
    Could 2025 Really Be Lure’s Last Year?The lease is almost up at John McDonald’s teak-lined Soho clubhouse.
    By Joshua David Stein
  17. year in review
    20 Excellent Moments From a Year of Grub Street DietsFeaturing Vinson Cunningham, Joanna Goddard, Josh Johnson, and more.
    By Paula Aceves
  18. restaurant review
    Manuela Is a Farm-to-Table Gallery For Hungry CollectorsHauser & Wirth’s hospitality offshoot lands in Soho, with a Philip Guston on the wall and cream biscuits on the menu.
    By Matthew Schneier
  19. guides
    Where to Eat in JanuaryThe best restaurants for right now.
    By Grub Street
  20. underground gourmet
    This New Year’s Eve, Drink SakeIt’s celebratory, it’s slightly unexpected, and you can definitely find a great bottle with bubbles.
    By Tammie Teclemariam
  21. the grub street diet
    Aria Aber Soothes Her Hangover With Mexican Korean Soup“Fountains of alcohol and cigarettes are on the horizon, winking at me.”
    By Rima Parikh
  22. reservations
    Can the Restaurant Reservation Anti-Piracy Act Finally Fix Reservations?The new law aims to ban reservation resellers. Enforcement will be difficult.
    By Chris Crowley
  23. underground gourmet
    The Rest of the Best Food I Ate This YearOur columnist revisits her old stories and offers a few new suggestions.
    By Tammie Teclemariam
  24. year in review
    Grub Street’s 20 Most-Read Stories of 2024Dumplings, diners, a “missing” birthday cake, a wine-world grifter, and more.
    By Grub Street
  25. drinks
    Why Martinis Keep Getting DirtierThey’re beyond filthy at this point.
    By Robert Simonson
  26. shondas
    Why Did Absolute Bagels Close?An Upper West Side landmark shutters and locals can’t believe it.
    By Chris Crowley
  27. the grub street diet
    Eli Zabar Does Not Scoop His Ice Cream“Keep skimming across the top; you don’t want to compress the air or deflate it. Don’t dig in — ever.”
    By Paula Aceves
  28. taste tests
    L&B Spumoni Gardens Is Finally Open in Dumbo. Is It Any Good?How do the Sicilian slices at the five-years-in-the-making expansion compare to the legendary Brooklyn original?
    By Chris Crowley
  29. underground gourmet
    There’s a Secret Ippudo in BrooklynAt Ippudo V, expect no line — and no meat.
    By Tammie Teclemariam
  30. year in review
    21 High Points From a Year of OvereatingThe best new dumplings, doughnuts, “Cwunch Waps,” and more.
    By Chris Crowley, Matthew Schneier, and Tammie Teclemariam
  31. year in review
    The Absolute Best New Restaurants of 2024In a year of great eating, these ten spots got everything right.
    By Chris Crowley, Matthew Schneier, and Tammie Teclemariam
  32. the grub street diet
    Youngmi Mayer Is Always Sneaking Bites“90 percent of my job is trying to surreptitiously eat food and drink wine, then being yelled at for it.”
    By Emma Alpern
  33. not closing
    DENMARK-GASTRONOMY-RESTAURANT-FOOD-DRINK
    Noma Was Supposed to Close in 2024. That’s Definitely Not Happening.The announcement was splashy, but the plans have fizzled. Some doubt René Redzepi planned to close at all.
    By Chris Crowley
  34. underground gourmet
    A Mocktail for Wine SnobsCafe Mado cracks the code on “non-alcs.”
    By Tammie Teclemariam
  35. experts
    He’s Got What It Takes to Make the Best Pizza on Planet EarthDan Richer has spent decades chasing the perfect margherita. At his Jersey City pizzeria, he’s getting closer.
    By Adam Platt
  36. guides
    Where to Eat in DecemberThe best restaurants for right now.
    By Grub Street
  37. five lines
    Who Wants to Eat Fettuccine Alfredo on the Sidewalk?One discerning critic endures five social-media-fueled crowds to see what TikTok food is actually worth the hype.
    By Tammie Teclemariam
  38. openings
    The Big-Money, Big-Macher Restaurant Is BackNew spots like Crane Club and La Tête d’Or take a mid-aughts approach to indulgence.
    By Joshua David Stein
  39. the cost of eating
    What Trump Means for TipsIt’s easier to sell $500 wine with a pro-billionaire president in office.
    By Adam Reiner
  40. the grub street diet
    Chef Vikas Khanna Is Still Working on His Thanksgiving Turkey“I need to do something different from the traditional Martha Stewart turkey.”
    By Zach Schiffman
  41. keens steakhouse
    Is This the End of Keens As We Know It?The owner of the Corner Store just bought the storied steakhouse.
    By Chris Crowley
  42. restaurant review
    Borgo Shows Its AgeAndrew Tarlow’s first Manhattan restaurant possesses the kind of assured confidence that can come only from experience.
    By Matthew Schneier
  43. encounter
    Christina Tosi Wants You to Join Her ClubShe built Milk Bar from scratch with a sunny intensity. Now she’s constructing her version of domestic life.
    By Rachel Sugar
  44. underground gourmet
    The City’s Best SauceNew York’s salsas, dressings, and dips have never been brighter, bolder, or more varied. Here are 22 spots where you’ll want to order extra.
    By Tammie Teclemariam
  45. the grub street diet
    Molly Baz Is Mostly Mayo These Days“This just happened to land on an insane, mayo-centric moment of my life.”
    By Paula Aceves
  46. restaurant review
    The Corner Store Is Like an Upscale Chain for Downtown Scene-ChasersTaylor Swift has been twice, but does the potential for a celebrity sighting offset the mediocre food?
    By Matthew Schneier
  47. openings
    Empirical Opens a Bushwick Bar With Noma RootsThe company that invented Doritos booze is mixing cocktails with tofu and cold brew.
    By Tammie Teclemariam
  48. thanksgiving
    Assemble the Ultimate Thanksgiving SpreadWe scoured the city’s takeout menus to come up with the best mix-and-match spread.
    By Luke Fortney
  49. trends
    For a New Crop of Mexican Bakeries, Conchas Are Just the BeginningNew York bakers are turning their attention to Mexico’s many pan dulce, and not a moment too soon.
    By Chris Crowley
  50. the grub street diet
    Chef Eyal Shani Is a Man of Simple Means“I pretty much limit myself to three tools: knives, fire, and Thermomix.”
    By Paula Aceves
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