Sean Kenniff
Caroline Hatchett

Angelina Branca stands close. Close enough that your shoulders may touch as she pours water over your hands for a ceremonious cleansing. It’...

Joe Sevier
Clay Williams

Mark and Eric Plescha make pastas with both vibrant flavor and radiant color. And they’re doing it in double. The Pleschas have a penchant...

Amelia Schwartz
Caroline Hatchett

In tasting Chef Robert Newcomb’s tuna carpaccio, we were embraced with waves of umami. We were enamored by a harmonious balance of flavors....

Erin Lettera

It’s a story almost as old as the industry. Alison Hangen moved to Philadelphia to study art at Temple University’s Tyler School of...

Amelia Schwartz
Antoinette Bruno

For his omakase at Mayanoki in Alphabet City, Chef Jeffrey Miller sources mostly local and exclusively sustainable seafood. That means no tuna or...

...
Caroline Hatchett

Stacey Swenson wanted to make a negroni that evoked the flavors of mole, a sauce that traditionally contains a minimum of 20 ingredients. Swenson...

Emma Orlow

For many Chinese immigrants and their descendants, success in the hospitality industry has come with a built-in glass ceiling. But in the New York...

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