Author: Ariana DiValentino


Dish By DishNew York

How New York’s Nemesis Deftly Remixes Southeast Asian Cuisine

There’s a new adversary on the New York restaurant scene. Its M.O.? A modern and thoroughly inventive approach to southeast…

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The RundownNew York

All About Donna 2.0, Now in the West Village

Donna, the tropical cocktail bar that once graced South Williamsburg, might have made it through the pandemic had their landlord…

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The RundownNew York

Everything You Need to Know About Ma•dé, the Newest Restaurant From the Wayan Team

When he opened Wayan on Spring Street in 2019 with his wife Ochi Latjuba Vongerichten and their business partner Ezra…

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Dish By DishNew York

How Koloman Deftly Combines Austrian, French, and New York Sensibilities, in Five Dishes

European cities like Vienna, with their pristinely maintained buildings and pre-automobile infrastructure, tend to feel like living history in a…

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The East Village location of Somtum Der

Dish By DishNew York

All the Dishes You Should Order at New York’s Somtum Der

If you walk into Somtum Der, whether in New York’s East Village or Red Hook neighborhoods, don’t expect to see…

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The RundownNew York

All About Le Rock, the Newest Restaurant From the Team Behind Frenchette

The storied team behind Tribeca’s Frenchette, chefs Riad Nasr and Lee Hanson, have opened the doors to their latest project…

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A spread of dishes from Gugu Room, which just opened in May.

The RundownNew York

Everything You Need to Know About Gugu Room, Now Open on the Lower East Side

Gugu Room, a new Filipino Japanese izakaya on Orchard Street that opened in May, might not be here if it…

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The dining room at Champers Social Club, which opened in May 2022.

InterviewsNew York

Dissecting the Highs and Lows of Dinner Party Culture at New York’s Newest Champagne Bar

Brenna Gilbert has always loved event planning — but she realizes that’s not the case for everyone. That’s the idea…

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Dish By DishNew York

How New York’s Coletta Sets a New Standard for Vegan Italian Cuisine

Italian food, plant-based or otherwise, was never chef Guy Vaknin’s specialty. But he has been known to do incredible things…

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