How Sushi Nakazawa’s Chef Created His Distinct Style — and Became One of the Most Celebrated Sushi Chefs in New York
He talks about his sushi style and training under Jiro, and eats at Katz’s.
By Chris CrowleyHe talks about his sushi style and training under Jiro, and eats at Katz’s.
By Chris CrowleyThe meal will be featured on the next episode of Parts Unknown.
By Chris CrowleyIt calls for kale and quinoa, and there’s no roux.
By Chris CrowleyGet ready to cry a little.
By Clint RaineyThe company also fired ten employees seen abusing animals.
By Chris CrowleyBeer once again gets in the way of a productive morning.
By Chris CrowleyLike, actually every single thing you can think of, crammed into a single two-and-a-half-minute magnum opus.
By Chris CrowleyA family meal of tamales made by the restaurant’s Puebla-born butcher inspired the restaurant’s masa-ball soup.
By Robin Raisfeld and Rob PatroniteCritic Adam Platt and Grub’s Sierra Tishgart try the chef-driven bowls.
By Grub Street and Adam BanickiThe goal is to change how Parisians perceive immigrants.
By Sierra TishgartAnd no soil whatsoever.
By Sierra Tishgart“Yeah, there’s nothing quite like a steaming cup full of an addictive drug in the morning.”
By Chris CrowleyIt’s a glimpse into the first year at Brooklyn Grange’s second rooftop farm.
By Chris CrowleyFree lunch!
By Clint RaineyAny tray of food gives Milo all the feels.
By Clint Rainey"What have I become, my sweetest friend?"
By Clint RaineyIt's clearly time for the weekend.
By Clint RaineyDrivers awoke to a hellish commute courtesy of 50,000 runaway taters.
By Clint RaineyFamous last words to anyone with a camera: "Where you gonna post it? YouTube?"
By Clint Rainey" ... let's just be honest for a moment, you put battery acid in here ... "
By Chris Crowley