Pistachio drizzles top artisanal swirls while once-forgotten chains plot a return to prominence. Is the next big yogurt boom ...

Aber, who is figuring out new routines in her new Brooklyn neighborhood. Illustration: Sarah Kilcoyne Aber, who is figuring out new routines in her new Brooklyn neighborhood. Illustration: Sarah ...

It’s my day off, which means we can sleep in until nine! Luxury. Well, that is if our tiny puma of a rescue dog — a German-shepherd–cattle-dog mix — doesn’t wake up early. We got her ...

Gregory Gourdet is back in New York to open his new project. He’ll turn 50 this summer. Photo: Lanna Apisukh Gregory Gourdet is back in New York to open his new project. He’ll turn 50 this summer.

The topic du jour inside the New York restaurant industry is not who makes the best new spritz or which Greenmarket stand’s rhubarb is at its peak: It’s general managers, specifically how few ...

A decade ago, it was big news when Atera, a tasting-menu restaurant in Tribeca, offered an alcohol-free negroni to pair with its food. It was such an outlier that it required a lot of in-house ...

The restaurant asks customers to put stickers on their phone cameras to prevent any surreptitious photography. Photo: Hugo Yu The first rule of Frog Club is you must talk about Frog Club.

On Instagram and TikTok, anything worth eating comes with a line. Whether social-media fame is sparked by an influencer or is the result of a concerted marketing effort to engineer a food’s ...

Few things seem likely to summon potential diners to a new restaurant more effectively than a banner announcing “unlimited meat,” much like the one hanging under the neon sign for Mikiya, a ...