MOST RECENT ARTICLES BY:

Rob Patronite

  1. best of new york
    101 Things We Hope to Eat Again SoonCelebrating restaurants at a time when they can use all the support they can get.
  2. openings
    Can New Brooklyn Save Old Brooklyn?The long life, ignominious death, and crowdfunded rebirth of Gage & Tollner.
  3. the underground gourmet review
    At Golden Diner, Deliciousness Is in the DetailsBy focusing on quality ingredients and using fine-dining technique, chef Sam Yoo makes quotidian classics that taste both familiar and fresh.
  4. the dish
    Peasant’s Mason Jar Spaghetti Carbonara Is a Genius Bit of Tableside CookingThe server shakes it like a Hemingway daiquiri.
  5. behind the menu
    Una Pizza Napoletana Now Serving Pepperoni PiesIt’s one of several new optional toppings, and while it may not be strictly Neapolitan, it’s absolutely delicious.
  6. openings
    The City Bakery’s Maury Rubin Bounces Back With the Wonderbon Chocolate Co.When one hot-chocolate spigot closes, another one opens.
  7. the urban forager
    Sicilian Oregano Is the Discriminating Pizzaiolo’s Secret WeaponThe unassuming herb graces some of the best tomato pies in town.
  8. the dish
    Zooba’s Carb-Happy Koshari Sticks to Its Egyptian RootsA little Indian, a little Italian, the starchy street food is a vegetarian’s dream.
  9. openings
    Michael Toscano’s Da Toscano Opens Next Week in Former Perla SpaceThe chef is just as meat-crazed as you remember.
  10. underground gourmet quick bite
    Mani in Pasta Unleashes the Meatball Bread BowlGiuseppe Manco stuffs meatballs into loaves of bread the way cartoon bank robbers stuff greenbacks into canvas sacks.
  13. the dish
    Bumu’s Rabbit Tsukune Is a Desert-Island MeatballYou dip it in carrot-BBQ sauce.
  14. crawl
    A Food Crawl Through the Newest Russ & Daughters, Sahadi’s, and Di Palo’sHow three of New York’s most iconic food shops are using new branches — and the universal appeal of the sandwich — to grow their brands.
  15. the underground gourmet digest
    The Underground Gourmet’s Year-End DigestOur picks for the top new pizzas, pasta, burgers, and desserts of 2019, ranked.
  16. the dish
    Anton’s Angel-Hair Francese is a Tribute to Greenwich Village Icon Gene’sChef Nick Anderer’s pasta dish, based on chicken francese, might not have breaded cutlets, but it still features a lemony, buttery sauce.
  17. pranzo
    I Sodi Does LunchIt starts on Friday.
  18. openings
    Chez Ma Tante Chefs Open Le Crocodile at the Wythe HotelTogether at last: Barbuto-style chicken meets Balthazar-style fries.
  19. back in business
    City Bakery Founder Maury Rubin Launches Hot Chocolate TourFirst stop: Morgenstern’s Finest Ice Cream on Black Friday.
  20. behind the menu
    HiHi Room Cracks the Code on Cincinnati ChiliHow a chance encounter led chef Walker Stern to the dish’s secret ingredient (and no, it isn’t chocolate).
  21. underground gourmet quick bite
    Hallie Meyer’s Caffe Panna Is Weirdly, Extraordinarily GreatWhipped cream and other delights.
  22. openings
    Anton’s Is Nick Anderer’s Ode to Old New YorkFor when you’re craving Welsh rarebit and angel-hair francese.
  25. openings
    Mina’s Brings Greek Home-Cooking and Pizza Boats to MoMA PS1You’ll find variously topped toasts, a “winter Greek” salad, turmeric-and-lime-spiked lentil soup, and more.
  26. openings
    Court Street Grocers Teams With Walker Stern on the New HiHi Room in BrooklynThe Boerum Hill restaurant has waiter service, cocktails, and food you can’t eat with your hands.
  27. taxonomy
    The Fresser’s Guide to Wasp CuisineHow to eat like a Wasp without going hungry.
  28. backups
    The Underground Gourmet Plan-B Restaurant DeterminatorPart two of our foolproof, field-tested, fiasco-averting, starvation-preventing restaurant guide.
  29. the dish
    Lokanta’s Eggs In Garlic-Yogurt Will Ruin You For All Other Poached EggsChef Orhan Yegen’s take on the traditional Turkish breakfast dish is absurdly satisfying.
  30. openings
    Joaquin Baca’s Teo Is Reborn (Sort of) in Greenwich VillageThe izakaya-style restaurant called Būmu will open in the former Neta space.
  31. the underground gourmet review
    Dua Kafe is an East Village Hub of Albanian Comfort Food and CultureYou might even run into a Kosovar crooner or two.
  32. the dish
    This Vegan-Egg Sandwich Is Almost As Satisfying As a Bodega BECThe Miles sandwich at Orchard Grocer is pretty close to what you’d find in the breakfast classic.
  33. openings
    The Franks’ F&F Pizzeria Opens in Brooklyn With Help From the Dough GodsChad Robertson and Chris Bianco lend some star power (and sourdough starter) to the proceedings.
  34. best of new york
    The Absolute Best Vegetarian Sandwiches in New YorkYou’ll never miss the meat.
  37. suppertime
    Torrisi Vet Sam Yoo’s Golden Diner Debuts DinnerGet ready for wontonini en brodo, Korean smoked short ribs, and what might be a game-changing tuna melt.
  38. previews
    Hotshot Chez Ma Tante Chefs to Open New Restaurant at Williamsburg’s Wythe HotelAidan O’Neal and Jake Leiber will replace Reynard with a French restaurant called Le Crocodile.
  39. best of new york
    The Absolute Best BLTs in New YorkThe thing about everyone’s favorite late-summer sandwich is that it’s delicious year-round.
  40. fall preview 2019
    29 New Restaurants You Need to Know About This FallFrom uptown crullers to subterranean sushi, what you’ll be eating next.
  41. fall preview 2019
    How to Open a Restaurant in a Legendary Space Without Causing a RiotSome of this fall’s most highly anticipated restaurant openings are happening in places many consider practically sacred.
  42. fall preview 2019
    At Lekka, Dirt Candy’s Amanda Cohen Tackles the Veggie BurgerDrawing inspiration from a 12th-century Chinese recipe, her patties contain mushrooms, beans, gluten-free grains, and something secret.
  43. fall preview 2019
    Caffè Panna Marries Rome’s Gelato Culture With America’s Mix-in ManiaDanny Meyer’s daughter Hallie is opening a café-bar-gelateria in Gramercy.
  44. fall preview 2019
    Sahadi’s Is Baking Bread and Serving Booze at Its Industry City OutpostThe Middle Eastern bazaar’s first major expansion in 71 years features saj sandwiches and cocktails.
  45. fall preview 2019
    Llama-San Finally Opens in Greenwich Village With Peruvian-Japanese MenuChef Erik Ramirez explores a seldom-seen side of his ancestral cuisine.
  46. best of new york
    The Absolute Best Ice-Cream Sandwiches in New YorkCups and cones are well and good, but the quintessential New York ice-cream delivery system is the sandwich.
  49. the dish
    A BLT So Delicious It Doesn’t Need BaconDaily Provisions knows how to celebrate tomato season.
  50. at the greenmarket
    The Plight of the Tristar StrawberryIs New York’s preeminent berry going the way of the woolly mammoth?
  51. trendlet
    Italy’s Secret Pizza Comes Out of HidingLiguria’s focaccia di Recco has been called the most addictive food on the planet, and it’s finally all the go in New York.
  52. the dish
    Red Paper Clip’s XLB Agnolotti Is a Sino-Italian TriumphThe dish we’ve always dreamed of: a Piedmontese pasta crossed with a Shanghai soup dumpling.
  53. the underground gourmet
    Bangklyn East Harlem Combines Its Owner’s Sartorial and Culinary PassionsVintage clothes and Thai-inspired comfort food share space in a quirky uptown café.
  54. the dish
    A Nice Pastrami Sandwich for Noshers Not FressersShalom Japan’s excellent new Wagyu pastrami sando is like Katz’s meets (a Tokyo) 7-Eleven.
  55. openings
    Edie Jo’s Is Prospect-Lefferts Gardens’ Newest Neighborhood JointThe American restaurant is run by industry vets Doug Friedman and Ben Toro, and traffics in Denver roasts, vegan muffulettas, and Negronis for two.
  56. openings
    A Big Cookie Gets a Bigger StageLevain Bakery embarks on a growth campaign, beginning with a spiffy new store on the Upper East Side this Wednesday.
  57. best of new york
    The Underground Gourmet’s Best Outdoor Dining in New YorkThe 21 best things to eat (and where to eat them), ranked.
  58. the drink
    How to Summerize a NegroniA barista turned bartender is challenging the cocktail orthodoxy by shaking a drink most say should be stirred!
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