Out of the Kitchen

How do you fulfill a restaurant empire's growing need for baked goods? By opening your own bakery, natch. See how it works at She Wolf in this new video

Which is worse, bad food or bad service? Our readers have strong opinions on these matters—and on what turns them into loyal restaurant customers.

Mark Firth helped build Brooklyn's coolest, most influential restaurant empire. So why'd the natural-born bon vivant give it all up?

Meet Ken Reynolds, the Irish engineer who's built some of New York's best restaurants—with blueprints jotted down on napkins, and not much else

Restaurant kitchens are famously shouty and abrasive. But not so in Andrew Tarlow's empire, where a kinder culture has taken root, thanks to one chef in particular

What we learned from our Twitter chat with our readers, centered around locavorism and what it means to be a local.

Lee Campbell, the wine director for Andrew Tarlow's restaurants, is a woman who knows what she likes—and is entirely sure you will, too.

At Diner, the menu is an ephemeral creation—written for each guest, by each server, and featuring whatever's fresh that day. Here's how it came to exist

An ever-expanding Google Map charting the connections between places and people in Andrew Tarlow's Brooklyn restaurant empire—and beyond

When Andrew Tarlow opened Diner in 1998, no one knew it would transform Brooklyn. Today we meet the people who created—and sustain—his accidental empire

How does Andrew Tarlow sustain his Brooklyn restaurant empire after 15 years? As he explains in this interview, through radical transparency.