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YOU BEGIN SHOPPING for your future the moment you become an adult in New York City. Rich and well-furnished lives are aggressively paraded about. Parlor windows reveal Noguchi lamps the [...]

IT'S NEVER BEEN EASIER to make a restaurant reservation: Tap around a few times on Resy, OpenTable, or Tock, and you're set. Bon appetit. But everyone knows there are additional, [...]

AT ANY OF Tacombi's 11 outposts in New York, you can purchase carneasada tacos and sauteed-mushroom quesadillas or guacamole and cold beer. Inside, the white-tiled rooms are uniformly pleasant. Whether [...]

It has been about a month since the chef Daniel Humm unveiled the newest menu at his extravagant, almost comically luxurious Manhattan restaurant Eleven Madison Park. The big news, of [...]

When he started pouring drinks at Bemelmans Bar in 1989, Luis Serrano couldn't have known he'd be working at what's become the hottest joint in town. Yet a weird sort-of-post-covid [...]

Ever since Julia child first braised boeuf bourguignonne for public-TV audiences in 1963, American cooking shows have rooted their instruction in an illusion of ease. Of course you can cook. [...]

SUDDENLY, A LOT of new bars are hard to find--maybe. While the early-aughts trend faded away temporarily, 2022 has seen a fresh batch of neo-speakeasies opening up in back rooms, [...]

WHAT DOES A STRAWBERRY TASTE LIKE? It depends. Do you mean a fresh strawberry, a ripe strawberry, a jammy strawberry? Because it matters, says Elaine Kellman, a flavorist at Citromax [...]

Jawanza Williams remembers the day in 2019 when adult-use marijuana legalization didn't pass in New York. As the director of organizing for VOCAL-NY, he had been advocating for nearly a [...]

YOU MAY KNOW Grace Young as the award-winning cookbook author, stir-fry savant, and self-styled 'wok therapist.' But late last winter, Young found a new calling--or, more accurately, the calling found [...]

FOR MOST OF MY restaurantgoing life, I have been sleeping on the quiet majesty of a well-constructed salad. Green salad? I would think, skimming menu descriptions of lettuces and house [...]

Eight months ago, Pablo Rojas was roasting luxury chickens at the NoMad, and Roxanna Mejia was baking extravagant bread at Thomas Keller's Per Se. The couple had moved to New [...]

NINETEEN-YEAR-OLD FLYNN MCGARRY has spent about half his life as America's Teen Chef, working at world-class restaurants and running his own pop-up dinners. After Vogue called him 'the Justin Bieber [...]

The article offers information several tips for removing and replacing plastic bags and other plastic materials in cooking. Topics include buying of eco-friendly alternative for plastic bags such as tote bags, the use of glass bottles when making yogurt or buying yogurt in a glass bottle, and the use of paper wrap instead of plastic wrap for sandwiches.

When longtime Plast member TarasFerencevych was a kid, he remembersthere being a Plast store called MolodeZhyttia ("young life") on the first leveland a coffee shop. A decadelater, the New York chapter of Plast--ofwhich Darmochwal was a foundingmember--bought the whole buildingfor $67,500, renting out the stores." It could notmanufacture gunpowder, matches, soap,candles, varnish, or glue. [Extracted from the article]

C.C. AND T.T. 11 Brave the New Jersey Turnpike fora mustard pie Persuading friends who live in New York todrive an hour or so into Jersey for pizza istough. Fellow Trenton-area pizza legendDe Lorenzo's also makes tomato pies, but a mustardversion isn't on the menu. Sometimes it'san original creation--like lemonygrilled chicken with thick gobs ofstracciatella cheese--while otherweeks bring chicken cutlets allavodka, craggy eggplant parms, orroast beef with provolone andgarlicky au jus. FOOD HOW FAR WOULD you travel for some pizza?. [Extracted from the article]

FOOD IN THE EARLY DAYS of pandemic outdoor dining, New Yorkerswere lucky to find the shade and shelter of an umbrella. Eachsnow-globe-chic dome houses a single table, and likeUrban Yurts, space-heated Igloos are almost always foundin clusters. WHERE TO FIND IT: Mo:den, Rebel Cafe & Garden GLO:nyo/04jan21:51n1.jpg ILLUSTRATION (COLOR): . gl THEUpmarket Shanty By far the most ubiquitous structure of the current era,the Upmarket Shanty uses wood (or sometimes a combinationof wood and corrugated plastic) to protect diners fromthe elements. [Extracted from the article]

THE BATHROOM BREAK The Infinite Semiotics of the Room Where Everyone Poops By Sloane Crosley M y first office job was in the Paramount Building in Times Square, which meant that every time I left for lunch, I was confronted by some manner of spectacle. THE HOLIDAY PARTY After Cocktails in the Conference Room, It Could Get a Little Sleazy By Rachel Sugar T he office party predates the modern office, a product of the paternalistic corporate culture of the Progressive era, when a job at Shredded Wheat came with access to the company skating rink, the bowling alley, the baseball league, and a calendar of company-sponsored events. Most companies focused on less obtrusive office-wide technology, hiding machines behind acoustic ceiling tiles (yes, ugly drop ceilings have a purpose) and upgrading lowtech noise dampeners like carpets and curtains. Clive Wilkinson, whose firm designed offices for Google and TBWA\Chiat\Day, provided ad agency Mother with a London location that was all concrete surfaces below and sound-absorbing Marimekko light fixtures above. [Extracted from the article]

And per a recentsurvey from the Worker's Justice Projectand the Worker Institute at Cornell, themedian hourly wage for app deliveryworkers in New York is only $7.94 anhour, or $12.21 with tips. Because delivery workers arecategorized as independent contractors,their employers don't have to pay themminimum wage. Also, given thehistory of tips not always making it intothe delivery person's hands, tip in cashwhenever possible. When picking up takeout at arestaurant, it's easy to understand whyyou might not tip anything--but youmust tip at least 10 percent. At BKLYN Larder, forinstance, the tip pool is divided amongthe employees who are paid hourly,which means that instead of makingminimum wage ($16 an hour), they nowtake home around $21 an hour. [Extracted from the article]

My grandfather, Myron Sr.,came from Ukraine with athird-grade education. Even though Ukraine continuedto exist, it was certainly not allowedto celebrate traditional culture. Plast is instrumentalright now in delivering aid to thefront lines in Ukraine. CHAPTER 4 YESTERYEAR GLO:nyo/11apr22:42n1.jpg PHOTO (BLACK & WHITE): . gl GLO:nyo/11apr22:43n1.jpg PHOTO (BLACK & WHITE): Myron Surmach at Surma Book& Music Co. in 1980. gl THAT TIME WHEN My Grandfather Ran the Show Markian Surmach, 60, wasof the third generation to operateSurma Book & Music Co. In the summer of '92, we went on tour to Ukraine, to anindependent Ukraine. [Extracted from the article]

That's because the Englishseafood restaurant had been operating in pop-up mode in thespace next door long enough for chef Ed Szymanski to gain adevoted following for his fish and chips, a knockout renditionwith rice flour and vodka for crispness and a finishing mist ofmalt vinegar. So we take the July arrival of 63Clinton as a sign of hope for thefuture of six-course mealsprepared in open kitchens byambitious chefs like SamuelClonts, veteran of Chef 's Tableat Brooklyn Fare and Bar Uchu.His partner here, RaymondTrinh, worked front of house inboth those venues, but he andClonts go back even further, tothe kitchen of the Ritz-Carltonin Tucson, their mutualhometown. Nebraska-born chef AustinJohnson used to run the kitchenat Frenchie, one of Paris's mostcelebrated, and annoyinglydifficult to get into, restaurants.(The Frenchie wine bar across thestreet is slightly less impossible.)But what he really wanted to dowas to open a restaurant in NewYork. It was casual, cool, and ascovid-safe as one could hope for.Now, after a winter hiatus operatingas a shop, the scene returns to Cervo's,but this time the restaurant has full-serviceoutdoor dining on a newlybuilt yellow-tiled patio with properglassware, plateware, and a menu ofold favorites like piri-piri chicken,mussels escabeche, and crispy shrimpheads. [Extracted from the article]