On a recent afternoon, the kitchen inside a Denny’s in the Jackson Heights neighborhood of Queens was bustling. Employees placed burger patties on a grill and pulled fries out of the vat of hot oil. Some orders were whisked away to customers sitting in booths, while others were boxed and set aside for pickup. The…
In an era of rampant language baby-ification — “delulu” for confidently delusional, “stimmy” for stimulus check, “bb” for baby — one might forget that sando isn’t a cutesy shorthand for the word sandwich. It is, in fact, the Japanese word for sandwich, shortened from sandoitchi, itself one of many “loan words” from English and other…
Late last December, Milan entered an unofficial state of mourning when the beloved Brera-neighborhood restaurant La Latteria — known for its spicy lemon pasta and strict no-reservations policy — closed after 58 years of service. But despite this loss, the city’s food scene has never been more vibrant. The last six months have seen a…
Lemon is as versatile behind the bar as it is in the kitchen. From peel to juice, this sunny citrus can brighten and balance your cocktails. “To put it as simply as possible, lemon is going to make alcohol more drinkable,” said Ei Cullina, the head bartender and assistant general manager at Nobody’s Darling in…
On Monday, as I took a beat from gazing up at the obscured afternoon sun on the east side of Central Park, I realized something. The cherry blossom trees and the eastern redbuds that dot the landscape had finally begun flowering, their blush blooms dancing like tulle skirts in the breeze. When did that happen?…
You know what’s surprisingly annoying? Draining frozen spinach after it’s thawed. I always feel deceived by this seemingly friendly freezer staple. Sure, it’s a shortcut to so many delicious dishes (hello, spinach dip), but then smash cut to me picking teeny tiny bits of green out of my colander and off of my hands for…
One evening in 2022, the five-person team behind the Chinese restaurant franchise MáLà Project, which has four locations in New York, were indulging in post-shift oysters and martinis when they began discussing their ideal bar. “We knew we wanted something approachable yet sophisticated,” says co-founder Christian Castillo, “and we’re all a bit romantic, so we…
Last week, we shared Pete Wells’s revised list of the 100 best restaurants in New York City. Our restaurant-loving readers had notes, to the tune of more than 600 comments. So we gave them another chance to tell us all about their favorite restaurants, and received nearly 900 responses — many effusive in their praise.…
I found it while walking through the home-goods section of T.J. Maxx, the American retail equivalent of the Garden of Earthly Delights, at 8:00 on a Tuesday night in 2015. It was two days after Easter, and in this Hieronymus Bosch land of shopping anarchy, the shelves were stocked with pastel-colored objects of uncertain usefulness:…
In Hawaii, shops that serve shave ice, domes of pillowy-soft ice slivers doused in colorful syrups, vie for ubiquity with other local staples like poke places or lei stands. And you can count on waiting in line: Part of a shave ice shop’s charm is the scramble of people — surfers, construction workers, tourists —…