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Review: The Corner Store Feels Like an Upscale Chain

The City’s Best Sauce

Assemble the Ultimate Thanksgiving Spread
cold cuts

The Case Against Deli Meat

 They’re consistent, convenient, and tasty. And at a time of food recalls and outbreaks, they’re one of the riskiest things you could possibly eat. By Lane Brown
  1. underground gourmet
    The City’s Best SauceNew York’s salsas, dressings, and dips have never been brighter, bolder, or more varied. Here are 22 spots where you’ll want to order extra.
    By Tammie Teclemariam
  2. the approval matrix
    The Approval Matrix: And Now, a Family ThanksgivingOur guide to what’s highbrow, lowbrow, brilliant, and despicable.
  3. collaborations
    Introducing the New York Magazine x Knickerbocker Corner Store CollectionThis one’s for the bodegas.
    By The Editors
  5. the grub street diet
    Molly Baz Is Mostly Mayo These Days“This just happened to land on an insane, mayo-centric moment of my life.”
    By Paula Aceves
  6. restaurant review
    The Corner Store Is Like an Upscale Chain for Downtown Scene-ChasersTaylor Swift has been twice, but does the potential for a celebrity sighting offset the mediocre food?
    By Matthew Schneier
  7. openings
    Empirical Opens a Bushwick Bar With Noma RootsThe company that invented Doritos booze is mixing cocktails with tofu and cold brew.
    By Tammie Teclemariam
  8. thanksgiving
    Assemble the Ultimate Thanksgiving SpreadWe scoured the city’s takeout menus to come up with the best mix-and-match spread.
    By Luke Fortney
  9. trends
    For a New Crop of Mexican Bakeries, Conchas Are Just the BeginningNew York bakers are turning their attention to Mexico’s many pan dulce, and not a moment too soon.
    By Chris Crowley
  10. the grub street diet
    Chef Eyal Shani Is a Man of Simple Means“I pretty much limit myself to three tools: knives, fire, and Thermomix.”
    By Paula Aceves
  11. first taste
    Clemente Bar Is For ‘Hard-Drinking Vegans’The lounge above Eleven Madison Park is good for omnivores who could use a cocktail, too.
    By Matthew Schneier
  12. openings
    Flynn McGarry Opens Gem Home With Some Strong SandwichesGem Home’s focaccia is a great addition to the city’s booming bakery scene. Plus: Elbow Bread is now open.
    By Tammie Teclemariam
  13. the no-election zone
    Don’t Look! Here’s Your No-Election ZoneLet us help you rehab your attention span.
    By The Editors
  14. nightlife
    New York Bars Get Ready For a Busy NightDemocracy needs a drink.
    By Chris Crowley
  15. coming soon
    The Franks, DeliveredAs Frankies turns 20, its co-chefs and owners are betting that their pizzeria can become their next Italian empire.
    By Chris Crowley
  16. gifts
    The 99 Best E-Gift CardsNot only is it better than nothing, but they get to pick out something they actually want.
    By Kitty Guo
  17. openings
    Michael White Returns to Midtown and Power PastaHas the chef created the next octopus fusilli at Santi?
    By Charlotte Druckman
  18. the approval matrix
    The Approval Matrix: Election EveOur guide to what’s highbrow, lowbrow, brilliant, and despicable.
  19. guides
    Where to Eat in NovemberThe best restaurants for right now.
    By Grub Street
  20. the grub street diet
    Tony Tulathimutte Always Eats His Vegetables“The idea is that having all this produce first thing in the morning licenses me to eat as bizarrely and violently as I want for the rest of the day.”
    By Emma Alpern
  21. restaurant review
    Everyone’s Eating at BridgesManhattan’s hottest restaurant does not play it safe.
    By Matthew Schneier
  22. underground gourmet
    ‘Unlimited Meat’ Arrives in ManhattanMikiya, a new shabu-shabu restaurant, is part of a large, complicated Wagyu web.
    By Tammie Teclemariam
  23. closings
    Westside Coffee Shop, a Latin Staple in Tribeca for Decades, Is ClosingThe building will be razed and the pernil will move to Ozone Park.
    By Chris Crowley
  24. where to eat
    All of Our ‘Where to Eat’ Picks, MappedWhether you’re looking for the Bed-Stuy spot with the great calamari salad, or latke-crusted sea bass in Hell’s Kitchen, we’ve got you covered.
    By Grub Street
  25. encounter
    Matty Matheson Is Not an AccidentFrom burger tutorials to The Bear, the internet’s favorite chef has been all in this whole time.
    By Adam Platt
  26. style
    How Amber Waves Trucker Hats Became the Latest Humblebrag MerchWant to say “I was in the Hamptons” without saying “I was in the Hamptons”? Pop on a trucker hat from this Ina Garten–approved farm.
    By Dane A. Wisher
  27. the grub street diet
    Tim Heidecker Gets Deep At Dinner“After some slightly stiff weather talk, the wine lubricants finally kick in and the conversation flows.”
    As told to Paula Aceves
  28. first taste
    Wonder Is Everywhere, But What Is It?The delivery-first app is gobbling up retail space across the city and bulldozing the local restaurants that might exist instead.
    By Matthew Schneier
  29. five lines
    The Viral Food That’s Actually GoodOne discerning critic endures five social-media-hyped lines to see what Instagram bait is worth the wait.
    By Tammie Teclemariam
  30. openings
    A Pizza Unicorn Opens in Greenpoint for RealChrissy’s is a near-mythical pizza pop-up. As of this week, it’s also a real shop.
    By Chris Crowley
  31. underground gourmet
    Can a Chicken Finger Ever Be Fancy?New York chefs are tinkering with America’s most humble food.
    By Tammie Teclemariam
  32. the approval matrix
    The Approval Matrix: We’re Hearing ThingsOur guide to what’s highbrow, lowbrow, brilliant, and despicable.
  33. the grub street diet
    Author Jeff VanderMeer Looks For Comfort Food When Fleeing a Hurricane“I don’t feel stressed, but maybe I am because I continue seeking the perfect breakfast.”
    By Paula Aceves
  34. restaurant review
    Radio Kwara Is a Mission Statement Masquerading as a TavernIn Clinton Hill, the chef Ayo Balogun is rethinking what an “American” restaurant can be.
    By Matthew Schneier
  35. instagram
    The Restaurant That’s Really AI SlopEthos isn’t real, but it doesn’t seem especially implausible, either.
    By Chris Crowley
  36. trends
    It’s a Sound. It’s a Sauce. It’s Pil Pil.The Basque seafood emulsion is suddenly everywhere.
    By Michael Harlan Turkell
  37. the grub street diet
    Chef Nick Curtola Loves to Visit His Old Cooks’ New Restaurants“It’s great to go to these places where you feel like they’re part of the family.”
    By Alan Sytsma
  38. bureaucracy
    Outdoor Dining Isn’t Dead YetStreetery season is ending, but thousands of restaurants are making preparations for next spring.
    By Chris Crowley
  39. first taste
    YongChuan Will Numb Your Tongue and Open Your EyesA new LES spot offers a captivating mix of regional cooking.
    By Matthew Schneier
  40. interviews
    The Nobu You Don’t KnowA disaster nearly ended chef Nobu Matsuhisa’s career before it had even started.
    By Adam Robb
  41. controversies
    The Restaurant That Made a Customer’s Birthday Cake DisappearWhat happened after a midtown steakhouse was accused of dessert theft.
    By Chris Crowley
  42. the approval matrix
    The Approval Matrix: School-Bus Meltdown, New York’s a Mets TownOur guide to what’s highbrow, lowbrow, brilliant, and despicable.
  43. the grub street diet
    Nigel Slater Is Serious About His Tea“I stop short of following the precision of an ancient Japanese tea ceremony.”
    By Paula Aceves
  44. restaurant review
    Cha Cha Tang Points to a Cantonese ComebackThe joint venture between John McDonald and Wilson Tang can be frustrating but offers moments of excellence.
    By Matthew Schneier
  45. good ideas
    How 5 Chefs Created Zero-Waste DishesRethinking climate-friendly cooking at Nami Nori, Corima, and more.
    By Joshua David Stein
  46. underground gourmet
    Would You Eat 72 Pieces of Toro?SourAji’s all-you-can-eat sushi is extreme omakase.
    By Tammie Teclemariam
  47. guides
    Where to Eat in OctoberThe best restaurants for right now.
    By Grub Street
  48. d’oh
    What Happened to All the Health Inspectors?Restaurant owners are on edge for a surprising reason.
    By Chris Crowley
  49. the grub street diet
    Isle McElroy Swears by Bar Goto’s Celery“I sound downright unhinged when I describe how much I love it.”
    By Paula Aceves
  50. trends
    Everything Is a Kids Menu NowThe era of haute nostalgia is never going away.
    By Alan Sytsma
  51. first taste
    Kellogg’s Diner Is More Timely Than Timeless, for NowThe allure of chrome and carbohydrates meets a new generation intent on tweaking it.
    By Matthew Schneier
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Most Viewed Stories

  1. Everyone’s Eating at Bridges
  2. Tony Tulathimutte Always Eats His Vegetables
  3. Matty Matheson Is Not an Accident
  4. ‘Unlimited Meat’ Arrives in Manhattan
  5. All of Our ‘Where to Eat’ Picks, Mapped
  1. Tony Tulathimutte Always Eats His Vegetables
  2. Everyone’s Eating at Bridges
  3. Matty Matheson Is Not an Accident
  4. ‘Unlimited Meat’ Arrives in Manhattan
  5. Author Jeff VanderMeer Looks For Comfort Food When Fleeing a Hurricane

Openings

Michael White Returns to Midtown and Power Pasta
Michael White Returns to Midtown and Power Pasta
All openings »

Guides

Where to Eat in November
Where to Eat in November
More recommendations »