Author: Caroline Shin


Resy RegularsNew York

Cha Kee’s Akiko Thurnauer Loves Noodles for Breakfast, and Dancing for Dinner

Where do chefs go and, more importantly, where do they love to eat on their days off? In Resy Regulars,…

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Resy SpotlightNew York

Sungchul Shim and the Beautiful Evolution of Korean American Cooking

It was Christmas Eve, and the holiday menu had just launched at Kochi. Sungchul Shim had arrived around 11 a.m.…

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Photo courtesy of L'Artusi

The One Who Keeps the BookNew York

How to Get a Table at L’Artusi, and What to Order Once You’re There

Since its doors first opened in 2008, this West Village charmer has racked up lines — in the thousands online…

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The entrance to La Devozione in Chelsea Market.

The RundownNew York

Five Things to Know About La Devozione, Inside Chelsea Market

Before you go to a restaurant, what do you want — or need — to know most? In our series,…

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The Piggyback Dining Room.

Dish By DishNew York

How Leah Cohen Mashes Up Iconic Asian Flavors and Traditions at Piggyback NYC, in Five Dishes

Back when chef Leah Cohen helmed one solo project — the raucous, keg-slinging, New York Times-starred Pig and Khao that…

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The bar and dining room at Avra Madison.

The One Who Keeps the BookNew York

What to Order at Avra Madison (and How to Get a Table There)

Right at home among Celine and Balenciaga, the power restaurant that is Avra Madison — sister to the original Avra…

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A table spread at Rangoon.

Dish By DishNew York

How Rangoon’s Myo Moe Evokes Burmese Nostalgia, Through Five Dishes

In a city that’s home to at least 156 cuisines, and infinitesimal regional differences therein, Burmese food has remained something of…

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The Sarashina Horii soba set with tempura.

Dish By DishNew York

How Sarashina Horii Exalts Their Prized White Soba, as Seen In Five Dishes

It took 232 years for the historic Japanese soba shop Sarashina Horii — lauded for its rarefied white soba noodles…

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Love LettersNew York

Immigrant Restaurants Are the Soul of New York City — And Also a Life Spent Here

My childhood was kimchi, koftas, and gyros. Oxtail stew, mattar paneer, and soup dumplings.  My Korean immigrant parents had their…

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