Today, it’s scrambled eggs and half an avocado sliced up, salted, and peppered. Inspired by The Bear, I’d made chicken ...

Drinking is down. That’s a problem for bars that depend on high-margin booze to pay the bills.

The Crescent Duck Farm on Long Island’s north fork is 117 years old, the last of the island’s duck farms — a region that was once the duck capital of the country — and the supplier that many of the ...

When Eel Bar opened last summer, the weight of expectation was heavy. For a certain kind of New Yorker — I am one — Eel Bar’s sister restaurants (Hart’s, Cervo’s, the Fly) represent a halcyon ideal of ...

He was a titan of French cooking, but after his death this weekend, he’s being remembered for the example he set outside the ...

Manuela Is a Farm-to-Table Gallery For Hungry Collectors Hauser & Wirth’s hospitality offshoot lands in Soho, with a Philip Guston on the wall and cream biscuits on the menu.

Henry Alford is known to turn his obsessions into writing. His most recent book, I Dream of Joni: A Portrait of Joni Mitchell in 53 Snapshots, a kind of biography of Mitchell told through Alford ...

The Approval Matrix: Good Luck in 2025, Babe! Our guide to what’s highbrow, lowbrow, brilliant, and despicable.

The Approval Matrix: Good Luck in 2025, Babe! Our guide to what’s highbrow, lowbrow, brilliant, and despicable.

The Approval Matrix: Good Luck in 2025, Babe! Our guide to what’s highbrow, lowbrow, brilliant, and despicable.

The Approval Matrix: Good Luck in 2025, Babe! Our guide to what’s highbrow, lowbrow, brilliant, and despicable.

Pizza with lamb sausage and tomato confit at Gjelina. Photo: Matthew Schneier Pizza with lamb sausage and tomato confit at Gjelina. Photo: Matthew Schneier After establishing its reputation as a ...