Local Scene

New York: Chef Features

Chef Features

Don’t Worry, New York: Anthony Mangieri’s Pizza Will Be Back Soon. (But He’s Not Leaving Jersey)

These days, one of America’s most celebrated pizzaioli can be found sleeping on the floor. Sometimes in his business partner’s…

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The Road Back

Pandemic Pop-Ups Are Changing How We Dine — For the Better

Like many of us, chef Amy Yi had big plans this year. She’d just left her job of the past…

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Chef Features

Kwame Onwuachi on Redefining What Success Looks Like

Kwame Onwuachi may have recently left his position as the executive chef of D.C.’s acclaimed Afro-Caribbean restaurant, Kith/Kin, but his…

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Resy At Home

For Brooklyn’s Ras Plant Based, Family Is Everything

Ras Plant Based co-owner Romeo Regalli never anticipated that one of his restaurant’s most popular dishes would come directly from his…

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Chef Features

At Wayla, Bangkok-Born Chef Tom Naumsuwan Recreates Home

Thai food is definitely having a New York moment. While the punchy cuisine has been in-demand for a long time,…

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Chef Features

At Sushi Sensation Shuko, R&D Requires Thinking Outside of Japan

Shuko is a New York restaurant above all else. Second, it’s a sushi joint where guests can opt for one…

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Chef Features

HaSalon Hails From Israel, But Radiates with The Energy of New York

When acclaimed chef Eyal Shani decided to bring HaSalon to New York, it wasn’t as simple as creating a replica…

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Chef Features

After Hours with Chef Ryan Hardy and The Franks

In anticipation of The Franks’ Backyard Chef Series, the three chefs got together to eat, drink, and share stories from the kitchen. Tag along.

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Chef Features

Collaboration is at The Heart of Missy Robbins’ Beloved Lilia

It’s lunchtime on the corner of Williamsburg’s North 10th Street and Union Avenue, and magic is in the air at Lilia.

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Resy Spotlight

Creating Culture—On and Off The Plate | Untitled at The Whitney

For most diners, the dividing line between a good and a great restaurant is an invisible one. Yet those in the industry know that, beyond sourcing the best ingredients or carefully polishing each glass, noteworthy hospitality starts with cultivating a certain kind of culture behind-the-scenes.

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