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MidxMidwest returns: Seizing opportunities from one-on-one founder-VC meetups more important than ever, organizers say
It’s a critical time within the startup funding ecosystem, Dan Kerr and Maggie Kenefake agreed, noting the slow tick of investments across the region present a core challenge — and opportunities �...
Isle McElroy Swears by Bar Goto’s Celery
Illustration: Maanvi Kapur The title of Isle McElroy’s sophomore novel, People Collide, reflects the larger themes of the book: body-switching, self-expression, learning to naviga...
Everything Is a Kids Menu Now
Photo: Getty Images The other night at a new Manhattan restaurant, I ate a bowl of soft ricotta gnudi under a blanket of salty Parmesan cream. There were some mushrooms and the requ...
Kellogg’s Diner Is More Timely Than Timeless, for Now
Photo: Jeremy Liebman To everything, there is a season, and to every season, there is a diner. It’s an odd irony that the most long-lived of restaurants — good diners are aged i...
The Art Bar Goes Vegan Above Eleven Madison Park
Photo: Hugo Yu It’s been nearly 80 years since the doors swung open on Bemelmans Bar, the Upper East Side’s sui generis marriage of permanent art — the wall murals of Ludwig B...
A Final Trip to Stock Up at Perelandra
Photo: Perelandra On Friday morning, “Love Stinks,” by the J. Geils Band, was playing inside Perelandra while customers shuffled around the increasingly empty aisles. A young mo...
At the Otter, Alex Stupak Does Seafood
Photo: Yudi Ela The most important thing to know about the lobster roll that Alex Stupak will make at his new seafood restaurant, the Otter, is that it is, in his words, “not crea...
Chloe Fineman Got Hooked on Pedialyte This Summer
Illustration: Margalit Cutler At any given moment, Saturday Night Live’s Chloe Fineman has her apartment stocked with Swedish banana-chocolate Bubs, strawberry licorice, and gumm...
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...
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