Emma Orlow
Annie Armstrong
Chris Crowley
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Jerald and Nhung Dao Head turned one downtown New York block into a Vietnamese food destination with Mắm, Lai Rai, and Phê. Now, art imitates life as the couple stars in a film based on their lives.
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5 min read
The World’s 50 Best has been telling the story of global dining since 2002, one list at a time. In 2025 it added North America to its list of lists—this year, five of the top ten restaurants were Canadian, finally giving America’s polite neighbor to the north a seat at the table.
6 min read
A $40K dining table? A beloved restaurant’s wine cellar? The auction circuit reveals a new chapter to the story of closed restaurants.
3 min read
An unflattering review of Marcel, the restaurant inside Sotheby's headquarters, has revived the lost art of restaurant review rage.
Danny Meyer has invested in, advised, and abandoned nearly every major booking platform. With his recent move away from DoorDash-owned SevenRooms to OpenTable, his Union Square Hospitality Group is back where it started, and the reservation wars have never been messier.
Gabrielle Buffong moved to New York to work in fine art. Through an illustrious hosting career at institutions like The Polo Bar, Metrograph, Frenchette, and now Wild Cherry, she’s been able to do just that.
4 min read
London’s popular Indian restaurant Dishoom—best known stateside as the place every one of your friends claims to have discovered—is landing in Manhattan in 2027.
2 min read
Developers and deep-pocketed landlords have spent millions luring ambitious restaurants to Hudson Square, betting that chefs can turn an in-between office district into New York’s next destination dining neighborhood.
7 min read
“Splitscreening” is the cafe concept finding a new revenue stream for dinner-only restaurants by taking over their dining rooms when nobody’s home.
At Alpine Courtyard, developer Jingbo Lou is disrupting the landlord-tenant paradigm: Smaller spaces, shared costs, and rent tied to restaurant success—giving young chefs a rare chance to survive in L.A.’s brutal dining economy.
Not one, but two Stellas hang quietly inside the East Village wine bar darling Stars.
Grant Reynolds built Parcelle into a cool-kid wine empire. Now he’s quietly helping other independent restaurants flourish with his hospitality group’s behind-the-scenes support.
After bankruptcy drove Dean & DeLuca out of New York, it continued to thrive in Japan. Now, a U.S. trademark battle, rumors of a SoHo return, and a booming market for gourmet grocers are fueling speculation: Is a comeback close?
With The New York Times naming Kabawa the best restaurant in New York, it isn’t just a win for its chef Paul Carmichael, it’s a lifeline for the Momofuku restaurant brand.
Extreme weather and volatile supply chains are turning basic vegetables into luxury ingredients, forcing chefs to rethink menus, food costs, and obsess over the price of cauliflower.
“When Tony started, there were ten years between Kitchen Confidential and when his show became a major cultural force. Now your show has to work in year one.”
As online wine auctions boom, a wine shop offers an alternative way for restaurants to thin their cellars and make some cash back.
A former employee has brought a lawsuit against Ignacio Mattos’s restaurant group.
Every Thursday, the Estonian House, a members club on East 34th Street, welcomes non-members for dinner—complete with Soviet-era home cooking, Estonian vodka, and a choir rehearsing upstairs.
1 min read
A Maximalist Florence import lands in Chinatown with confessionals, gnomes, and a bat-phone guest list, rejecting quiet luxury in favor of absurdist excess.
An International Association of Culinary Professionals director made a sudden exit amidst awards season.
Ryan White spent 20 years behind the camera. Now he runs New York’s fastest-growing knife-sharpening fleet.
Meet some of the dishware designers, lighting consultants, playlist curators, and uniform designers quietly dictating what “cool” restaurants feel like.
Burlap & Barrel makes your favorite chef’s favorite seasoning, turning single-origin spices into $10 million in sales last year. It’s also suing the Trump administration over tariffs.
El Morocco, once a legendary nightlife haunt of Manhattan, has long been closed. Can this perfumery channel its spirit again?
At Marcel, the phones connect to Sotheby's auction floor and the price of chicken will give your city councilman a nosebleed.
As wine lists have gotten significantly more expensive, a few restaurants are betting that generosity is better business.
New York’s top taqueria goes all in on soccer. Sorry, football.
Across New York, legacy diners are getting new stewards—operators intent on preserving their soul while reinventing them. The iconic Pearl Diner might become the latest prize.
The roving Bronx-based chef collective is opening its first brick-and-mortar with a $307 tasting menu.
Just six months after the Union Square location opened, splashy stalls including Kwame Onwuachi’s Patty Palace, have already exited.
The Netflix show is breaking the fourth wall with branded dinners, airline menus, and festivals—turning prestige TV into a sprawling, high-end experiential business.
Art collector Andre Sakhai and his Spicy Hospitality group are turning Miami into the launchpad for a fast-growing, blue chip art-filled restaurant empire, with New York and Los Angeles next.
Canyon Coffee made New York’s pastry chefs an offer they couldn’t refuse.
The Native Bread and Pastry has long baked for others—quietly. Now, they’re opening a restaurant of their own.
As diners drink less alcohol, restaurants are turning to high-end water programs—complete with sommeliers, pairings, and $100 bottles—to make up the difference.
As the notorious 169 Bar fights eviction, its landlord moves to take not just the space, but the brand itself.
Allocation was once a behind-the-scenes wine industry term, but now, it’s entered the conversation as the latest status signal.
Almost 120 years after opening, iconic Jewish deli Barney Greengrass is stepping into a new era—launching a clothing line that aims to bring the Upper West Side institution to a global audience, while looking to expand their footprint.
How a FiDi Greek restaurant became the fringe internet’s favorite hangout.
Once a corporate afterthought, now a pillar, private dining rooms have become New York’s most coveted tables—prized by diners for their privacy and exclusivity, and increasingly vital to restaurants’ bottom lines.
The once-influential bar brought natural wine into the mainstream in New York, but has since lost its luster. Can new owners restore it?
On Smith Street, signs of life—tacos!—return to a faded dining strip, just as Ayat, one of the borough’s biggest success stories, confronts an uncertain future in Bay Ridge.
With buzzy openings at the Breuer, Amant, and the New Museum, the art world’s next power players might be restaurateurs.
Inside the months-long battle with Con Edison that ended a beloved Queens bakery.
After 35 years, the Tribeca Grill auction reveals the afterlife of a New York institution.
Bitcoin has lost nearly half its value since its peak. But at PubKey, the Greenwich Village dive bar turned crypto clubhouse, the faithful remain convinced the future belongs to crypto.
With AI hollowing out entry-level white-collar jobs and scrambling the corporate career path, one restaurant owner wonders if the disruption carries a silver lining.
Annie Armstrong reports from Paris fashion week, with stops at legendary cookware shop E. Dehillerin, Mashama Bailey’s new Left Bank restaurant, and a visit with famed chocolatier Jacques Genin.
The scandal engulfing the world’s most influential restaurant has overshadowed one of the year’s most anticipated restaurant events.
When the former Vanity Fair editor and AIR MAIL cofounder took over the Waverly Inn, his ambition was simple: reinvent a Village classic just enough to create a new one. As the Waverly celebrates 20 years under his watch, he looks back at how it began.
"'I want you to take down your Irish draft and put on mine’ is laughable; it’s never going to happen."
The restaurateur behind Cote and Coqodaq built his success by pairing exacting craft with electric atmosphere. His next move is his biggest yet: a three-restaurant destination inside Midtown’s landmark 550 Madison Avenue.
Tiny wine bars are bullish on big sound.
From flavors like salted plum-lime to michelada with fermented jalapeño.
En Japanese Brasserie’s bitter goodbye included rotting cod and a celebrity eulogy.
8 min read
At a Cypress Hills warehouse, fourth-generation seltzer maker Alex Gromberg is cutting Brooklyn Seltzer Boys’ famously long delivery waitlist—thanks to a newly acquired, century-old bottling machine.
New York’s private members clubs are manifesting destiny.
“This is a total game of telephone right now.”
C. Hesse Cheese supplies to cheese to New York’s most-talked-about restaurants, including Le Veau d’Or and Bridges
After years of organizing, New York’s street vendors pushed through sweeping reforms to the city’s vending laws.
Emails suggest a close friendship between the two.
