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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.
Taylor Mac Wrestles American History 
Movie Review: Oliver Stone’s Snowden 
Conor Oberst Goes Home
The Tyranny of Art History in Contemporary Art 
The Global Street Food Chefs Rack Up Miles For
How Restaurant Blogs Redefined Dining Forever
Melissa Weller’s Pastry Program at Rebelle is a Croissant-a-Palooza
12 New Brunch Cocktails to Try Now That You Can Finally Drink Before Noon
Is Hillary’s Wonkiness Wasted on a Polarized America?
On Peter Sarsgaard’s Magnificent Seven Villain
How to Make Sense of the Election Forecasts
The Real Reason 5 Decades of Women’s Progress Has Stalled
