“No matter how busy it is in the office, we make it a point to eat together ..read more

Vikas Khanna’s downtown restaurant expands the reach of the city’s traditionally Punjab-focused Indian cuisine by venturing across the subcontinent ..read more

Photo: Kraam At my first meal at Sukh in Fort Greene a few months ago, even with just two dishes in front of me, I quickly realized I was in a very good restaurant. Khao khai ra-bert, a dark-brown fritter of crispy and fluffy omelet topped with peppery, dry-fried beef over rice, was a feat of texture and spice, while a branzino was fried until the filet inside its golden shell was steamed, a canvas for a duo of sauces. I was impressed, but I was not surprised: Excellent Thai restaurants — spots that promote regionally inspired menus filtered through individual chefs’ experiences and sensi ..read more

Photo: Hugo Yu Hanging on the wall inside Le Veau d’Or, the octogenarian bistro that has been refurbished and reopened by chefs Lee Hanson and Riad Nasr, is a copy of one of the original menus. It lists “Fresh frogs’ legs provençale” as part of the $3.75 prix fixe. When Hanson and Nasr, along with their executive chef, Jeff Teller, and chef de cuisine, Charlie Izenstein, drafted their own updated roster, they knew they wanted a version of the dish but opted for a butter-forward, tart, bright-green persillade preparation (and saved the tomato-based “provençale” approach for their escargots). Fr ..read more

Photo: Colin Clark/The New York Times/Redux Rumors have been circulating that Frog Club — the amphibian-themed tavern that opened behind a smokescreen of doormen and an opaque reservations-by-email-request-only policy inside the old Chumley’s space — may be on the verge of closing after just five months in business. They are, it turns out, likely overstated, and chef and owner Liz Johnson appears committed to keeping things afloat. Still, a handful of former employees say all is not necessarily well behind the near-windowless facade. “The whole exclusivity thing backfired, because they couldn ..read more

Illustration: Maanvi Kapur Bryan Safi is everywhere: on TV (as an actor on 9-1-1); on podcasts covering politics, groceries, LGBTQ+ concerns, and the Bravoverse; and onstage as a stand-up (he’ll be at Littlefield with a show next month). Last week, he was in town from L.A., visiting his boyfriend, performing at Joe’s Pub, and stopping into old favorites (Le Crocodile) and new-to-him favorites (Sofreh) along the way.  Wednesday, July 10 I’m in New York because I’m doing a couple of shows and I’m dating someone here. I’m telling him I’m here for work; I’m telling you I’m here for him. Since ..read more

Photo: Liz Clayman Last Friday, word started spreading that the iconic Irish pub Neary’s is closing after 57 years in business. After informing employees, the Neary family shared the news in a letter to customers, writing that the restaurant “holds countless cherished memories for our family, memories that we will forever hold dear,” and thanking staff, some of whom have worked there for decades. “Then it just spread like wildfire, as you could imagine,” says Una Neary, who took over the restaurant when her father, Jimmy Neary, died in 2021. At the restaurant, she has been telling customers ni ..read more

Photo: Clay Williams/B) Clay Williams For New York City restaurateurs who want to keep operating their streeteries, it’s go time. Any businesses that participated in the temporary Open Restaurants program have until August 3 to file for a new permit. Last week, the website Streetsblog reported that only 23 restaurants (yes, fewer than two dozen) have public hearings scheduled for their own roadside-dining setups. Advocates of outdoor dining say it’s proof that the process has now become too onerous for operators: They’ll have to rebuild their structures to meet specific parameters an ..read more

Photo: Melanie Amaro The owners of Honey Badger describe their small, Prospect Park–adjacent dining room as an “avant-garde restaurant with a secret undisclosed menu that changes daily.” Dinner starts at $195 per person and courses might come dusted with dehydrated deer blood or stippled with a parasitic fungus that turns ants into zombies. An optional water pairing is available for another $70 per person, with samples from an aquifer in the Appalachian Mountains, a melted iceberg in Labrador, and “George Washington’s spa.” When I sat down for dinner on a recent night, there was no preamble or ..read more

Photo: Grub Street A few weeks ago, I received a frantic text from a friend: “Just found out Mr. Piña is closing.” They had stopped into the Williamsburg Korean greengrocer for one of their “three to seven” weekly visits when the cashier broke the news: The building had been sold. “These fuckers have no mercy!” they added. This was no ordinary grocery crisis. Mr. Piña is part of the chainlet — incorporated as Kipico, Inc. but which I and everyone I know calls Mr. Fruit — that’s locally famous for its discount produce. But of course, if you live in north Brooklyn, you’re probably already a memb ..read more