New York Restaurants and Bars | The Thousand Best

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Grub Street Diets

the grub street diet

Asher Perlman Goes For Texture

“I’m a sucker for anything that’s both mushy and crunchy.” By Alan Sytsma

q&a Do You Have Questions for Our Critic? Ask Them Here! Join us on the New York Magazine Instagram for a Q&A with chief restaurant critic Matthew Schneier about the city’s dining scene.
restaurant review Massara Charms, to a Degree Is the follow-up to Rezdôra bigger and better — or just bigger? By Matthew Schneier
openings A Burrito Icon Returns to a Changed City and a Familiar Neighborhood New York’s Mexican scene has improved since the ‘90s, but La Taq still has plenty to offer. By Chris Crowley
creative justice The Empathy Punishment A woman hurled a burrito bowl at a Chipotle employee. Then a judge made her walk in the victim’s shoes. By Reeves Wiedeman
underground gourmet Modern Cocktails Taste Like Food. This One Tastes Like Diet Coke. The Amalfi Diet has the glassware to match. By Tammie Teclemariam
the grub street diet Chef Aaron Crowder Cooks While He’s Camping “Camp cooking is always fun and sometimes kind of trashy, which I love.” By Zach Schiffman

Restaurant Reviews

restaurant review Bungalow Proves a Celebrity Chef Can Still Draw a Crowd Vikas Khanna’s downtown restaurant expands the reach of the city’s traditionally Punjab-focused Indian cuisine by venturing across the subcontinent. By Matthew Schneier
restaurant review San Sabino Makes Seafood For the Social-Media Age Welcome to the shrimp show. By Matthew Schneier
first taste Mission Chinese Chills Out A maybe-permanent pop-up is a calmer, more mature Mission. By Matthew Schneier
restaurant review Theodora’s Cooking Can’t Be Pinned Down The food is all over the map. That’s what makes it great. By Matthew Schneier

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The Grub Street Diet

the grub street diet Somsack Sikhounmuong Always Breaks for Lunch “No matter how busy it is in the office, we make it a point to eat together.” By Zach Schiffman
the grub street diet Bryan Safi Has No Time for Restaurant Bouncers “I don’t like anything that feels like I’m trying to get into a club — especially when it’s not a club.” By Alyssa Shelasky
the grub street diet John Ganz Wants to Keep the Party Going “I’ve been celebrating for the past three weeks, and it’s starting to take a toll.” By Emma Alpern
the grub street diet Will Butler Knows Where to Find the Good Bread “They’ve got like six kinds of Ukrainian rye … Lithuanian loaves, Latvian loaves, German varieties.” By Zach Schiffman

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