Author: Lauren Vespoli


Plenty of space for wheelchairs, including at the bar, in Contento's dining room. // Photo by Lily Brown, courtesy of Contento

InterviewsNew York

How Contento Offers a Blueprint for True Acessibility in Restaurants

Sommelier and New York native Yannick Benjamin grew up surrounded by relatives in the hospitality business, including his father, uncle,…

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"It’s the technique from Europe, and the flavors I grew up eating," says Luthun's Nahid Ahmed. // Photography courtesy of Luthun

InterviewsNew York

At Luthun, Affordable Tasting Menus Are the Way Forward

In July 2019, Chef Nahid Ahmed achieved a dream more than a decade in the making: opening his own East…

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The sea bass dish at Joomak Banjum. // Photography courtesy of Joomak Banjum

The RundownNew York

Five Things to Know About Joomak Banjum, Now Open in Koreatown

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

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Sixty Three Clinton's Samuel Clonts, left, and Raymond Trinh. // Photo courtesy of Sixty Three Clinton; other photography by Giada Paoloni

Dish By DishNew York

Samuel Clonts and Ray Trinh’s Accessible Fine Dining at Sixty Three Clinton, As Seen Through Five Dishes

Samuel Clonts and Raymond Trinh go way back. The two met as high schoolers in Arizona, working together at the…

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The outdoor setup at Rosatoro, in Long Island City.

GuidesNew York

The Resy Guide to the Best Restaurants on New York’s Open Streets

New York City’s Open Streets are officially here to stay. Launched last year during the spring peak of the pandemic,…

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The now-famous fish and chips at Dame. // Photo courtesy of Dame

The RundownNew York

Everything You Need to Know About Dame, Now Open in Manhattan

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

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Mortadella salad with pistachios. // Courtesy of Vallata

The RundownNew York

Five Things You Need to Know About Vallata, Tom Colicchio’s Latest Project

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

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