Pay What You Can at Kabawa
As the free-market evangelist Milton Friedman famously noted in his 1975 book of the same name, there’s no such thing as a free lunch. At the time he was agreeing with generations of saloon keepers ...
The Bloody Mary Is a Night Drink
We are few, we are passionate. We are the drinkers of evening Bloody Marys. We are used to be being scoffed at; we are used to even our compliments coming with a breeze of backhand. “My grandmother ...
Brooklyn Heights Is Getting a Late-Night Pizza Bar
When chefs Brendan Kelley and Daniel Grossman moved their restaurant Confidant from Industry City to the Brooklyn Heights space that had been Colonie, they expected to see more strollers and foot tr.....
When Eating Out Is Political
In the 2010s, Israeli chefs — some who made their name in the U.S., some famous–in–Tel Aviv restaurateurs — started racking up wins in New York. This was a falafel- and bagel-literate society,...
The Arab Food Dynasties of New York
The city’s Middle Eastern food scene started with a handful of families cooking from memory along the same few streets. The earliest communities began downtown in the late 1800s, took the ferry to A...
The Chainlets Have Never Been Better
Ours is a town that supports its small businesses, especially those happy establishments that are able to replicate across the five boroughs (and occasionally over state lines) without ever growing to...
A New Destination for Barbecue
The smell hits you halfway down the block, right around the custom-bra fitter the Rack Shack: fat, smoke, sweet. Bark is dead ahead, a new Dominican-inflected barbecue joint in Bushwick, whose hangar-...