New York: Chef Features


Workers in the middle of service at the open kitchen of Kochi

Photo Essays

Behind the Scenes at Kochi and Mari

In the Hell’s Kitchen neighborhood of Manhattan, and in just two years, Kochi and Mari chef and owner Sungchul Shim…

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Chef Features

Mike Solomonov Is Back In Brooklyn. He Brought Laser Wolf — And An Appetite.

Chef Michael Solomonov used to come to Brooklyn for the parties, staying up into the early morning hours and doing…

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Interviews

At Peasant, Marc Forgione Finds New Twists in a Familiar Space

In January 2020, when Marc Forgione was handed the keys to Peasant, a beloved rustic Italian restaurant that’s stood on…

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Interviews

How Much Omakase Can New York Eat? The Shion 69 Leonard Team Has Thoughts

If it feels like there are more high-end sushi restaurants in New York City than ever before, that’s because there…

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Chef Features

Wylie Dufresne Finds His Ultimate Challenge (Spoiler: It’s Pizza)

During the thick of the pandemic in 2020, at his home in Lyme, Conn., Wylie Dufresne unearthed a box in…

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Chef Features

Behind the Scenes at Stretch Pizza

Chef Wylie Dufresne may be most associated with molecular gastronomy thanks to the groundbreaking cooking he did at New York’s…

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Chef Features

Seven Incredible Holiday Dishes, According to New York Chefs — and Where You Can Find Them

Taste memories are one of the most powerful ones we can have, and that feels especially so when we reflect…

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Interviews

Al Di Là’s Anna Klinger on the Magic of Brooklyn, and Staying Power

For many New York City restaurants, one year in business is a significant milestone. Five years, and you’re comfortable. Ten…

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Chef Features

The Musket Room Won’t Go Back to the Status Quo

The white gazpacho on the menu at The Musket Room in New York is more than a good dish, it’s…

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Interviews

Una Pizza Napoletana Is Coming Back. This Time, Only in New York City.

These days, one of America’s most celebrated pizzaioli is no longer sleeping on the floor somewhere in New Jersey, something…

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