Where Have All the Good GMs Gone? Managers keep restaurants running, and they are more in demand than ever. Newfound leverage means higher salaries and even pre-approved time off.

When Jeremy Salamon, of Agi’s Counter in Crown Heights, opened a second restaurant, I would not have guessed that the standard-bearer of Hungarian Jewish cooking’s party-of-one revival ...

Since opening in 2016, Bushwick’s Ops has become a destination for its sourdough, Neapolitan-ish pizza. The pies are wood-fried and ornamented with broccoli rabe and ricotta salata; the sides ...

Eddie Huang is a wife guy now. After time in Taiwan and L.A., Huang is back in New York, hosting a podcast with his spouse, Natashia Blanca, and, starting Wednesday, cooking once more — albeit ...

Times veteran Erik Piepenburg came of age — and came out — in the ’90s, a time when, he says, gay restaurants were “everywhere” in New York, particularly in neighborhoods like Chelsea ...

The Approval Matrix: We’re Leaving on a Qatari Payola Plane Our guide to what’s highbrow, lowbrow, brilliant, and despicable.

This week, the West Village — currently a hub for Gen-Z brunches and creator-core fashion — will get a jolt of Obama-era nostalgia when Dell’anima returns. After a seven-year stint uptown at ...