nyc

Photos Of New Yorkers Eating Alone At Home Is Not As Depressing As It Sounds

In fact, solo dining is a growing trend
Sep 15, 2014 11:00 am

Four years ago photographer Miho Aikawa set out to capture the essence of the home dining culture in New York City.  The series of portraits, shot with an honest, fly-on-the-wall aesthetic, aimed to show that urban diners — more often than not — take meals solo, while surrounded with flickering screens (mobile phones, televisions and computers mainly). It’s a fascinating study, revealing how a graduate student from Belgium eats a salad at home after a late-evening class on the Upper East Side, or a distracted Brooklyn teenager picks at a bowl of her father’s fettuccini.

5 Trends To Spot In NYC's Fall Restaurant Openings

Casual spots, tough tables, big chefs
Sep 10, 2014 9:00 am

Autumn is one of the busiest times of the year for restaurants, when jetsetting Manhattanites (and Brooklynites) return from summer travels and settle back into their 'hoods, often in search of great food. New establishments look to right after Labor Day to open their doors for the first time, so there are plenty of restaurant openings to keep an eye on each fall. While covering the newcomers in our annual Fall Preview series and while galivanting around as we're wont to do, here are a few trends we picked up on.

Mad. Sq. Eats Is Back With New Vendors, Killer Lobster Rolls

New vendors highlight semi-annual pop-up market
Sep 8, 2014 3:00 pm

Grabbing a quality but quick lunch in the Gramercy/Flatiron area can be somewhat difficult. Sure, there’s no shortage of options and the original New York locations of popular chains Shake Shack and Sweetgreen are nearby. There’s just that whole 45-minute wait time think to worry about. That’s why we’re excited each year by the arrival of Madison Square Eats and its 30 – yes, 30 – city vendors. Located in Madison Square Park, the semi-annual market opened for its sixth season on Friday.

Brilliant! Black Seed Brings Back The Pizza Bagel.

NYC bagel masters revive a lowbrow classic
Sep 3, 2014 2:55 pm

Wait, you've never had a pizza bagel?! Let me tell you, they are ultimately one of the more satisfying things you can put in your mouth when made with care. And Black Seed will be serving them up Thursdays-Saturdays for late-night treats. Details this way. 

12 Things You Can And Should Learn From Jonathan Waxman

Seasoned chef goes big in 2014, shares wisdom
Sep 3, 2014 10:00 am

Jonathan Waxman should be angry, furious, enraged. He's the guy who pretty much every chef in 2014 should be bowing down to, saying you did it first, Chef; he's the guy who should have his own splashy food TV show, rather than just occasionally appearing as a wise Jedi sidekick or a professorial judge; he's the guy who long ago realized that there are some serious parallels between food and rock. And yet here he sits on a sunny NYC morning at his neighborhood stronghold Barbuto, looking blissed out, just now having his, well, moment in the sun.

Avez-Vou$ Faim? Carbone And Zalaznick On Why NYC Needs The Dirty French.

From the guys behind Torrisi Italian Specialties
Sep 2, 2014 9:00 am
mario carbone and jeff zalaznick photo major food group

Last week at the Heineken House at the U.S. Open, we caught up New York City restaurateurs Mario Carbone and Jeff Zalaznick to talk about their latest NYC opening, Dirty French, as well as what it's like to expand to Hong Kong. And how the hell to get into the world's most-exclusive clam bar. A rare interview with two of the main players in the Major Food Group, this way. 

Fall Preview 2014: 21 Major Restaurants Opening In New York City

Here are the openings to look out for this season
Aug 27, 2014 10:00 am

From what we’ve gleaned from hushed phone conversations, drunken text messages and kitchen visits with chef-restaurateurs, the rest of the year is shaping up to be a great one in New York City. Here are 21 places to get excited about.

Why Is Everybody Suddenly Drinking Gin And Tonics All The Time?

From Barcelona to Brooklyn, it's taking over
Aug 19, 2014 2:00 pm

On paper, the gin and tonic seems like a simple drink. And in theory, it should be. People order it with complete nonchalance. Maybe they prefer a lime wedge over a lemon (that’s an American thing). Almost no one has an opinion on tonic water. But as world-traveling bartender Naren Young writes, it's all starting to change.

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