Though he’s had places with his own name on the door, the sushi chef Eiji Ichimura has a habit of sheltering under the wings of his devoted fans. For one of New York’s sushi masters, he hasn’t got ...

Raw ingredients are a hassle, and delivery fees are obscene. But prepared foods ask for nothing — and gourmet grocers are ...

Twenty-five years ago, Ryan Bartlow was a young cook fresh out of culinary school who decamped for San Sebastián. There, he ...

Their mecca is Ugly Baby, the longtime Carroll Gardens Thai spot that reopened this year in a bigger space off the BQE in ...

Coconut canalés, Oktoberfest tacos, steak that doesn’t require a reservation, and more.

The Roberta’s vet and onetime “pizza czar” is taking inspiration from Roman architecture and an Alejandro Jodorowsky film.

We’re living through a golden age of convenience eating. I’m still schlepping groceries and turning on my oven. Here’s why.

Bread is a basic staple in many parts of the world, but it can still cause a fuss. Martin Auer’s $60 loaves of sourdough rye might be the most talked-about food of the year; bagels are launching ...

The Massive Marina-and-Restaurant Proposal for Transmitter Park Is Dead The neighbors just wanted a public bathroom; a much larger plan was wildly unpopular.

Despite New York’s dozen-plus name-brand steakhouses — Luger, Keens, Cote, Gallaghers, on and on — there is one thing this city has never had: a Beefbar. The Monaco-based chain, which operates ...