Emma Orlow
Annie Armstrong
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An International Association of Culinary Professionals director made a sudden exit amidst awards season.
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2 min read
Ryan White spent 20 years behind the camera. Now he runs New York's fastest-growing knife-sharpening fleet—building something sharper than a side hustle.
4 min read
Meet some of the dishware designers, lighting consultants, playlist curators, and uniform designers quietly dictating what “cool” restaurants feel like.
5 min read
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 new restaurant in Sotheby’s Breuer Building headquarters, the phones connect to the auction floor and the price of chicken will give your city councilman a nosebleed.
3 min read
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.
6 min read
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.
7 min read
The once-influential bar brought natural wine into the mainstream in New York, but has since lost its luster. Can new owners restore it?
8 min read
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.
