After attending Le Cordon Bleu in Paris, cooking in New York restaurants, and working at a test kitchen, Anya Wareck is now Edible Manhattan’s Editorial Assistant–living in Brooklyn. Anya hopes to eat and write her way across New York (or as much of it as she can). One objective of food writing is to help readers refine their options. Refine while making reservations, refine while ordering at a sandwich counter—all areas of food (and drink) demand refinement in a place like New York City. Most readers don’t have meals to waste. Writers, on the other hand, do have meals to waste, and it’s our d ..read more

Taking the Elitism out of Chef-Led Dinners Generally, when you’re talking about chef’s table experiences, what you’re really talking about is elitism; it’s all about high-cost private access to a chef in a setting that excludes other diners. At Tasting Collective, a members-only dining club operating in 16 cities coast-to-coast (with more cities planned in 2024) with over 10,000 members nationwide, the goal is not social exception: instead, it’s about forming community among passionate diners through inclusive, affordable, chef-led dining experiences at some of America’s hottest restaurants.&n ..read more

There’s something about summer that has us craving all things sloppy, finger lickin’, fatty, fast, and packed with all the feelz. BB&B’s grilled honey pork with garlic mayo on a buttered brioche bun hits the spot. It’s slider-sized, so you may have room for the addictive fried ’shrooms. If loving you is wrong, I don’t wanna be right. Baby’s Buns & Buckets Fried Chicken Bun BABY’S BUNS & BUCKETS Brooklyn in DeKalb Market, @babysbb.nyc The post Obsessed: Baby’s Buns & Buckets appeared first on Edible Manhattan ..read more

A Trip to Yellow Rose is a Trip to Texas and More On my way to Yellow Rose, a Tex-Mex restaurant near the corner of 13th and 3rd, I was amused to see that the restaurant was almost directly next to a Taco Bell, which, if you can believe it, is also a Tex-Mex restaurant. Arriving at Yellow Rose, I was greeted by a wooden board covering a broken window. “Yes, we’re open!” the sign read. “Just a lil’ busted.” Inside, I met Dave and Krystiana Rizo, the restaurant’s owners and proprietors. “When the window broke,” Dave said, “someone was, like, ‘The Yellow Rose/Taco Bell Wars are getting out of han ..read more

Sea urchin ceviche served at the July 23rd dinner. Photo courtesy Gitano. The Gitano, Garden of Love is a summery series in an oasis among the concrete and glass of SoHo that aims to showcase inventive chefs who share a love of Mexican food and the Yucatán. Immediately under the neon sign that announces the restaurant’s name, there’s a little path that goes up to the seating area. All around there are palm trees, other greenery, and even a reflection pool around the back—a serene and a perfect way to start off an evening. Guests had the opportunity to walk around for a bit with drinks in hand ..read more

A Different Sensuality At first glance, the interior of Commerce Inn is shockingly different from that darling of every New York–based food writer, Via Carota, whose interior sightlines bob and weave over varied textures and many sensual things. For the hungry eye, Via Carota offers distressed bricks, a 15th-century door knocker, potted fruit trees, a bronze boar, and rustic furniture repurposed as wine storage. Executed by less artful hands, it might feel hectic—but entering this restaurant created by chefs/owners Rita Sodi and Jody Williams feels like coming hom ..read more

Chef Shenarri Freeman’s Cadence Opens a New, Bigger Location In The East Village When Cadence opened in March, 2021, the pandemic had been with us for a full year. It was an ugly time, a crucible Spring when we witnessed hundreds of restaurants, having staggered through the first COVID winter, finally drop dead from exhaustion. Openings were rare, never mind an opening like Cadence’s that would set the City on its ear. From its outset, Chef Shenarri Freeman’s individualistic take on soul food—vegan, inspired by the recipes of her Richmond, VA family—matched the peculiarities of Caden ..read more

It’s a Friday night at Commissary on Ludlow Street and the wide leaves of a Monstera plant sway, casting film noir shadows across the restaurant’s floor. The newly unmasked crowd sit squished together on plush sofas and pack leather banquettes illuminated by a soft, glamorous light that makes everyone look slightly better than they should—and who can’t use that after COVID and its relentless sequels?  It’s a borderline miracle that the home of Commissary, the indie film metroplex Metrograph, survived the plague at all. Metrograph unites many of the businesses most hammered by social isola ..read more

Even before the pandemic, restaurants were being crippled by rising real estate prices. Now they’re also battling on several other fronts: a roller coaster of COVID rules, stay-at-home customers, staffing shortages, and supply-chain-caused inflation. But chefs are a tough bunch, not ones to give up on their calling. Instead of seeing them down their tools, we’ve watched them stand up and give it their fighting best. This means new revenue sources, new uses of space, and creating not one side hustle but two or three—all to keep doing what they love. We took a spin around today’s restaurant scen ..read more

DiPalo’s Fine Food “When I want to remind myself why I love my city, I head down to Di Palo’s in what’s left of Little Italy. I walk in and inhale the fine aroma of parmigiano and salami that fills the air, join the jostling customers trading recipes, and settle in to listen to Lou or Sal or Marie telling stories as they fill orders. Nobody has better cheese or fresher mozzarella (come early and it’s still warm), and nobody is more generous. I love this shop so much, I set part of my novel Delicious! here. Five generations of Di Palos have been selling cheese here for more than a hundred years ..read more