MORE ON TOP NYC RESTAURANTS

Everything You Need to Know About Cote 550 and Bar Chimera

Cote’s new splashy Midtown location at 550 Madison is home to three new concepts, including Bar Chimera and an upcoming restaurant from a Michelin-starred sushi chef.

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How I Became a Member of Minetta Tavern’s Lively Cast of Characters

On one of my first nights in the city, a dying cellphone led me past the velvet curtains and up to the bar. I’ve been coming back ever since.

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20 Questions with Bangkok Supper Club’s Max Wittawat

Bangkok Supper Club’s Max Wittawat on the one ingredient always worth the splurge, his favorite slice in NYC, and the ultimate Thai comfort food.

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Nine Hours at Lysée, New York’s Singular Fine Art Dessert Gallery

A day behind the scenes at chef Eunji Lee’s patisserie, through the lens of photojournalist Michael Harlan Turkell.

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All About Kees and Mixteca, the City’s Newest Destination for Cocktails

Agave spirit bar Mixteca, classic cocktail hideaway Kees, along with L.A.-import Tacos 1986 each bring something unique to their shared address on Cornelia Street.

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Every Day at Sylvia’s Is a True Family Affair

A glimpse into a day at the historic New York restaurant, from photographer Adreinne Waheed.

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A dinner scene at Lilia

Five Ways Lilia Changed New York’s Dining Scene

A decade ago, Missy Robbins’ restaurant upped the ante on Williamsburg’s dining game — and it’s not done yet.

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For Alex Raij, the Secret to Longevity Is Knowing Your Community

“It’s meant everything to us to be embedded in true neighborhoods and to be different things to different people through the years,” says Txikito, La Vara, and Saint Julivert Fisherie chef and owner Alex Raij.

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Restaurants Are a Life Unto Their Own for Ayesha Nurdjaja

“The restaurant is a life unto its own; it is a living breathing object and needs love and care and gives it back.” 

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Restaurants Are a Long Game for Patricia Howard and Ed Szymanski

“One of the things that drew us away from the career paths of our friends was the unpredictable and exhilarating aspect of the hospitality industry. We aren’t great at sitting still.”

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