Where to Eat in October
Illustration: Naomi Otsu
Welcome to Grub Street’s rundown of restaurant recommendations that aims to answer the endlessly recurring question: Where should we go? These are the spo...
Bridges Opens With Eel Dumplings and Comté Tart
Photo: Eric Helgas
The chef Sam Lawrence has been thinking about pastry crust. The Melbourne native had worked in Paris and Hong Kong before ultimately landing a job as chef de cuis...
Cafe Mado Is a Worthy Return to Locavore Cooking
Photo: Hugo Yu
Lately, it seems like half the ingredients served to me in restaurants have more frequent-flier miles than I do: Wagyu beef with a Japanese-stamped passport, Australi...
‘True’ Bangladeshi Cooking Comes to Queens
Photo: Courtesy of Mezban House
In this beef eater’s town, there is always some new cow to go on about: the steaks, dry-aged and otherwise. Faddish new burgers. Barbecued ribs, bo...
Jeremy Salamon Runs on Cold Cuts
Illustration: Adam Mazur
Chef Jeremy Salamon is having a busy month. In addition to running his lively Crown Heights restaurant, Agi’s Counter, a seasonal-food spot with Hungarian...
The Lone Star Lithium Boom
A lungful of hydrogen sulfide nearly killed John Burba a few months into his first job in the West Texas oil patch. He’d grown up in the region, where his dad worked for Gulf Oil as a drilling super...
A Guide to Living History Across Texas
The flurry of activity in the small cabin was both familiar and foreign. Two men worked together to wrestle fresh cedar boughs into a wreath. Just-strung popcorn garlands hung over the back of a chair...