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Illustrations by Jesse Lenz
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Momofuku Ko
David Chang got the idea
of an elite tasting atelier from the Japanese, but it’s grown like wildfire in both Manhattan and Brooklyn.
Minetta Tavern
Thanks to Keith McNally, boutique steaks are
all the rage, and there’s
an overpriced, signature haute burger on every
menu in town.
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The Little Owl
At this little West Village bistro, Joey Campanaro served what was arguably
the city’s first iconic pork
chop and perfected the meatball slider.
Locanda Verde
For years, chefs have tried
to combine the style of a French brasserie with Italian home cooking. Andrew Carmellini cracked the code.
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ABC Kitchen
Just as he once did with fusion cooking, Jean-Georges Vongerichten has
made locavorism the rage
in haute chef circles.
The Crime Writer Gone in the Dark
Red Sparrow Is Convoluted and Uninvolving
Why Are There So Many Bisexuals on TV All of a Sudden?
Antiguan Master Frank Walter Is a Revelation at ADAA
How Restaurateurs Are Helping, and Empowering, Employees to Vote
David Zilber Is the Future of Fermentation
Is Sweetgreen Fast Food?
Chef Floyd Cardoz Binges on Custard Apples in Mumbai, Babka in New York
School-Shooting Survivors Bear Their Scars, and Bear Witness
However the Midterms Go, the Republican Party Is Going to Get More Extreme
The Smart Bets for Last-Minute Democratic Donors
German Start-ups Learn to Fall
