The author and playwright Jordan Tannahill — his 2025 production, Prince Faggot, posited “what would happen if, just a few ...

Five years later, when City Bakery’s time came to an end, I was in even worse shape. I know the drill. If you’ve lived in New ...

Chef and food writer Ifrah F. Ahmed hates to hurry through a meal. Slowness and intentionality, she says, are a key part of ...

After growing up in Hong Kong, the chef Lucas Sin appeared on this city’s culinary scene in 2017 with Junzi Kitchen, a ...

Mary’s Fish Camp was such a West Village institution that it was easy to overlook it until it was gone. Like Pearl, the ...

Somssi and Noury are two appealingly casual spinoffs of more established spots.

Over the years, the near-century-old Sam’s was always closed in August. Louis Migliaccio, the owner, decamped to Italy for ...

A crunchwrap at Hen House is made with toum, soujouk, and garlic potatoes. Photo: Hugo Yu A crunchwrap at Hen House is made with toum, soujouk, and garlic potatoes. Photo: Hugo Yu It’s a rainy ...

Stock in good feeling is sinking of late. An atmosphere of headache prevails. The markets, the mood, the outlook: low, low, low. That’s a lot to heap on a restaurant, especially one down an East ...