Grub Street was an eighteenth-century London avenue populated by hungry writers. Those long-dead litterateurs never rested, and neither will New York Magazine’s food blog. Grub Street will be updated hourly, covering everything from the cult street vendor, nameless yet venerated, to the latest temple of gastronomy, awash in renown. You’ll find out which in-demand tables are available each night, where you might discover an overlooked lunch spot, what’s worth reading elsewhere on the Web, and what Matthew Barney orders at Balthazar.
There will be special contributions from the magazine’s food critics — Adam Platt, Rob Patronite, and Robin Raisfeld, and Gael Greene. But Grub Street’s editor is Josh Ozersky. Formerly the restaurant critic for Newsday, Josh has also written about food and culture in New York, the Times, and Details. He’s also, as “Mr. Cutlets,” the author of Meat Me in Manhattan: A Carnivore’s Guide to New York and the forthcoming Hamburgers: A Cultural History. He lives in Brooklyn, where he bought an apartment so he could be closer to DiFara’s Pizza.
Contact Josh at grubstreet@nymag.com.
