Restaurants

Through his Brown in the South dinner series, he’s bridging the American South with South Asia.

I’m filled with giddy delight every time I order it at Grand Central Oyster Bar in New York City.

And I’m not the kind of person who goes to a bakery and orders the quiche.

Only chefs Jeremiah Stone and Fabián von Hauske could turn something called “lobster mac: cold pasta salad with lobster” into something spectacular, and it’s at Peoples Wine in New York City.

There are restaurant lists with rankings. And there are restaurant lists with purpose. This is the latter.

Turns out the restaurant’s sommelier is also the restaurant’s DJ. 

This little truck in Los Angeles makes the carne asada tacos of my dreams.

Go to Ernesto’s in New York City, and you'll find me sitting at the bar, eating pintxos, drinking vermouth, and having a good time.

At Portland, Oregon’s Magna Kusina, chef Carlos Lamagna will show you the light.

At Grand Opening, a pastry pop-up inside Mister Jiu’s in San Francisco, chef Melissa Chou puts a California spin on the classic dessert.

The Bartlett House in Ghent, New York, is the perfect place for a long, lazy brunch.

I just get whatever hyper-seasonal pizza chef Rick Easton brings out of the oven. 

Georgia-based, California-born, Mexico-rooted chef Maricela Vega can sum up her complicated identity in one dish: the fried oyster mushroom tacos she serves at Atlanta’s 8Arm.

I’ve become the unofficial ambassador of this Egyptian fast-casual chain.

After a taste of East Wind Snack Shop’s dry-aged beef potstickers, wouldn’t you?

Tendon Tempura Carlos Jr. is a temple to tempura.

Ciao, Gloria in Brooklyn has everything, from banana bread to coffee cake, but the dialed-in Italian rainbow cookies keep me coming back.

This Nashville bar serves beer in a way I can get behind.

I will take the incredible egg and cheese at K’Far over an extra hour of sleep any day. 

Some restaurants are taking radical steps to be climate-friendly, whether or not their patrons are ready. 

We can all thank Vaquero Taquero in Austin.

Restaurants across the country are forming running clubs as an alternative to late-night, bar-fueled kitchen culture.

The fish is fresh, the rice is hot, and the poke cravings are completely sated at this Honolulu counter spot.

Fadensonnen’s biergarten has tiny cups of aquavit, and I’m here for it. 

Buttonwood is just one of the reasons why I keep coming back to Newton, Massachusetts.

It is not fancy. It is not ambitious. It’s just salty, fatty, stick-to-your-bones good.

I will endure bickering children and stressful parking situations for thrillingly good pastries and genuine kindness. 

And I’d do it again—that’s how much I love the version at Yang’s Kitchen.

I didn’t realize how wine could electrify the food its served with, until I went to Beckon.

After sinking into Hoosier Mama’s gravy-laden, flaky crust-covered pies, I finally saw the light.