Our chief restaurant critic travels to Tokyo to eat the world’s most dangerous meal. So what does fugu taste like? And what’s that funny tingling in his throat?

Classic Hellenic on the Upper East Side.

Our chief critic gives David Chang’s much anticipated new eatery a rare four stars.

Another high-quality, and high-cost, restaurant comes to the Upper West Side.

Marcus Samuelsson explores the Ethiopian side of his background.

The great French chef returns to New York. This time, he’s toned it down some.

The city’s tastiest desserts.

The best steaks, piece by piece.

Bar Boulud is a rare misstep in Daniel Boulud’s carefully curated empire.

Dovetail is chef John Fraser’s breakout restaurant and a rare Upper West Side find.