New York Restaurants and Bars | The Thousand Best

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Grub Street Diets

the grub street diet

Aimee Nezhukumatathil Picks Up Taiyaki for the Train

“I loved the idea of two fish waiting for me in the darkness of my backpack for later.” By Rima Parikh

underground gourmet A Chain Opening That’s Worth Getting Excited About Grandma’s Home lives up to its reputation. By Tammie Teclemariam
openings New York’s First and Only Crab-Roe Restaurant Is So Good Xie Bao does one thing, and does it very well. By Chris Crowley
first taste Can a Robot (and Chipotle’s Founder) Really Build a Better Lunch? The future of fast food is, like its present, very salty. By Matthew Schneier
what to drink This Cocktail Took Two Months to Figure Out Bungalow’s chai pani also requires a couple days to prepare. By Mehr Singh
the grub street diet Christina Chaey Knows the Trick for Perfect Rhubarb “It turns bright pink as it cools, tastes fresh and vibrant, and lasts for at least a week.” By Alan Sytsma
chains Do Red Lobster Customers Care the Chain Appears Doomed? We went to Times Square to find out. By Zach Schiffman

Restaurant Reviews

restaurant review Where Does the Wine Bar End and the Restaurant Begin? Pét-nats, pan roasts, and a lobster on the loose at Penny and Demo. By Matthew Schneier
restaurant review Huda Is a Bistro With Shish Barak A neighborhood spot impressively balances its many influences. By Matthew Schneier
restaurant review Restaurant Review: At the Altar of Korean Fried Chicken Coqodaq’s owner calls it a cathedral. It feels more like a club. By Matthew Schneier
restaurant review Corima Has Potential — and Excellent Tortillas It’s Northern Mexico, just below Canal. By Matthew Schneier

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The Grub Street Diet

the grub street diet Bekah Brunstetter Goes for Peanut M&Ms at the Theater “They are the perfect snack for both stressful and joyful play watching, but there’s a very specific way in which you’re supposed to eat them.” By Zach Schiffman
the grub street diet Music Legend Steve Albini Wants to Know Why His Carrots Look So Freaky “Every one so far has been gnarled and spiraled around itself like we got the seeds from Chernobyl.” By Chris Crowley
the grub street diet Rita Bullwinkel Wants to Invite You for Dinner “I crisp the pasta by accident, but the crunchy bits are still delicious.” By Alan Sytsma
the grub street diet Ruby Redstone Is on an Oatmeal Kick “My favorite texture is mush.” By Britina Cheng

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