Restaurants

Anya Peters founded Kit an’ Kin, a Caribbean dinner series in New York City based on her family’s recipes.

Pastry chefs, writers, and more are going beyond big-ticket galas and finding a more accessible way to raise money and awareness for causes they believe in. Enter the bake sale.

The simple Japanese pork cutlet sandwich that’s stolen our hearts—and dominated restaurant menus.

The hands-off fermentation method makes wine, beer, and even rum more fun to drink. We’re very, very into it right now.

Impeccably sourced fish, perfectly seasoned rice, and relentless attention to detail define every bite at this transcendent sushi bar.

The most delicious, exciting, and just plain fun places to eat in America right now.

How did a 22-seat tasting-menu spot in Oklahoma City from three chefs whom no one has ever heard of, in a city that no national critic has ever paid attention to, become America's best new restaurant?

It took a trip halfway around the world to design the live-fire hearth at the center of this Middle Eastern restaurant. But it takes only one meal—and a couple hours staring longingly at the huge hearth and all the charred meats and puffy bread coming off it—to realize why it was so worth it.

The hottest restaurant in New York? It’s quite literally the hottest. The chef, Sirichai Sreparplarn, is a chile whisperer who doesn’t care if you can’t stand the heat. And the food he cooks is habit-forming: You’ll crave the fiery but purposeful heat of his Technicolor Thai dishes

Does America need another Italian restaurant? If that restaurant is Che Fico, the answer is a definitive yes. From practically the moment it opened, this place has been humming like a restaurant in its second decade. Every employee wears a smile, the servers know the menu back to front, and the exacting chefs have mastered pizza, pasta, and the world’s most flawless rustic desserts.

Genius is when you take a timeless concept, turn it on its head, and redefine it. That’s what sibling restaurateurs Jonah and Amanda Freedman have done for the classic Jewish deli: They improved an already perfect thing.

There’s no better place on the planet to drink natural wine than right here. How did Brooklyn transplants Orenda and Peter Hale go from running a little bottle shop to transforming their town, glass by glass and dish by dish?

At her deeply personal restaurant in the East Bay, Nite Yun reimagines the Cambodian food of her childhood, from soulful bowls of Cambodian noodle soup to flavorful marinated pork chops, all set to a psychedelic Khmer playlist.

The best meal of all time is the accidental long, boozy lunch. And the best new place to have it is at this all-day hang, with its crimson-red spritzes and endless selection of snacky things. Don’t be surprised if you arrive at 10 a.m. and are still there at 2 p.m.

Behind a small, spare counter hidden in a college food court, Tsuyoshi Nishioka prepares a single dish: the best niku (beef) udon you’ll ever eat, made with the silkiest noodles you’ll ever slurp.

From the butteriest croissants to outstanding pho, it’s never been a better time to hit up Portland, Maine.

“The most diverse culture in the world is my West Indian culture. Hands down.”

From a natural wine–fueled French restaurant in New York to a temple to all things masa in Austin, these are the contenders for this year’s Hot 10.

The former Top Chef contestant is running the show at El Jardín in San Diego and still finding time for the gym.

The LA restaurant critic set me on my path. In fact, without him, I wouldn’t even have known a path existed.

Adam Rapoport on the Pulitzer-winning LA Times food critic, who passed away on July 21st.

Jonathan Gold has died of pancreatic cancer after getting diagnosed with the disease earlier in July.

Prepare to be entranced by pasta.

“Now after 30 years, I think of hospitality as a kind of social work.”

Well, first you have to get used to the smell.

From tiny grilled peas that taste like caviar, to a quenelle of smoked-milk ice cream—I was left in tears after this once-in-a-lifetime meal.