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Hori is a new izakaya where new diners must first be invited by a regular. It’s the most exclusive restaurant in town, but that doesn’t mean it’s stuffy. It takes its inspiration from ‘Midnight Diner,’ and nothing on the menu costs more than $10.

Hori is a new izakaya where new diners must first be invited by a regular. It’s the most exclusive restaurant in town, but that doesn’t mean it’s stuffy. It takes its inspiration from ‘Midnight Diner,’ and nothing on the menu costs more than $10.

After years of hosting a roving pop-up, chef Chakriya Un has found a permanent restaurant. Bong is still a work-in-progress, critic Matthew Schneier writes, but what a work.

Saga is starting fresh: Sixty-three stories up, the restaurant is getting a remodel and a new menu from chef Charlie Mitchell.

It’s the summer of the status melon: On menus around New York, chefs have fallen in love with fruit grown by an Italian farmer named Oscar Zerbinati.

Comedian Mary Beth Barone has sworn off hot coffee — and with good reason. ‘My mouth is an important element of what I do professionally,’ she writes in this week’s Grub Diet, ‘and I need to keep it safe.’

‘This place was cool before people knew what cool was,’ says one longtime regular of Elephant & Castle, the West Village restaurant that has been open since the 1970s and will close for good this weekend.

What does L.A. lose when its fruteros disappear? The city’s once-omnipresent fruit vendors are vanishing in the face of ICE raids that threaten their very existence.

Marcus Samuelsson is one of America’s most famous chefs, but when he moved to New York 30 years ago, he was Rollerblading to Chinatown for ingredients and wondering if a Black chef from Sweden could join the city’s fine-dining elite.

Caribbean techniques and recipes are at last being showcased in New York’s fine-dining scene. At Markette, India Doris’s menu includes peri peri chicken she modeled after Nando’s, the massive South African chain that was a cornerstone of her youth.

‘Pancakes are a different animal from pizza,’ says chef Carlo Mirarchi in this week’s Grub Street Diet. He’s been the chef at Roberta’s for nearly 20 years and has recently added brunch — and those pancakes — at his restaurant Foul Witch.

‘Pancakes are a different animal from pizza,’ says chef Carlo Mirarchi in this week’s Grub Street Diet. He’s been the chef at Roberta’s for nearly 20 years and has recently added brunch — and those pancakes — at his restaurant Foul Witch.

Smithereens is an East Village restaurant dedicated to the foodways of New England that goes way beyond great lobster rolls. Almost a year after opening, the restaurant has found its groove, writes critic Matthew Schneier.

Prospect Heights became a true restaurant row thanks to the strength of spots like Olmsted, Faun and LaLou. But a spate of closings and skyrocketing rents have many wondering whether the street’s best days are in its past.

The best iced coffee in NYC is actually served in Jersey City. Bread and Salt bakery’s caffè Leccese is a revelation thanks to a milk made from Italian almond jam.

After nine-plus years on Brooklyn’s Vanderbilt Ave., Greg Baxtrom will close his celebrated Prospect Heights restaurant Olmsted this month.

‘Where should we go tonight?’ ‘New York’ Magazine’s food team has the answers with their ruthlessly efficient picks for their favorite restaurants to try right now.

Editor-in-Chief of Them magazine Fran Tirado won’t let a cold keep her from Fire Island. ‘I sip a Fresca, take drags of other people’s Marlboros,’ she writes in this week’s Grub Diet. ‘I add some tequila to the Fresca. Guess I’m officially healed.’

Lucinda’s opens tonight. Lucinda Williams has lent her name to the new East Village bar, where she’s an owner and where she performed a private show ahead of the opening.