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Monday, September 7, 2026

Author

Julia Brooks

Features Editor

Julia Brooks covers Culture, Law and Publishing News.

Articles by Julia Brooks

East Harlem’s chopped cheese, and the two men who say they invented it

East Harlem’s chopped cheese, and the two men who say they invented it

Julia Brooks

The unwritten rules of eating out in Manhattan: reservations, the bar seat and the check ballet

The unwritten rules of eating out in Manhattan: reservations, the bar seat and the check ballet

Julia Brooks

Boiled, baked, union-made: the New York bagel's century from Yiddish delis to every corner in town

Boiled, baked, union-made: the New York bagel's century from Yiddish delis to every corner in town

Julia Brooks

Lunch at the Algonquin, dinner at the River Café of the mind: New York restaurants in film and literature

Lunch at the Algonquin, dinner at the River Café of the mind: New York restaurants in film and literature

Julia Brooks

One neighborhood, many kitchens: how Manhattan's Chinatown ate its way through five waves of immigration

One neighborhood, many kitchens: how Manhattan's Chinatown ate its way through five waves of immigration

Julia Brooks

The slice is the system: a short history of New York pizza by the piece

The slice is the system: a short history of New York pizza by the piece

Julia Brooks

Le Pavillon's long shadow: how French fine dining taught Manhattan what a restaurant could be

Le Pavillon's long shadow: how French fine dining taught Manhattan what a restaurant could be

Julia Brooks

How New York invented restaurant criticism: from anonymous dinners to the star system

How New York invented restaurant criticism: from anonymous dinners to the star system

Julia Brooks

The Harlem Renaissance was also a dining scene: chicken and waffles, speakeasies and the tables that fed a movement

The Harlem Renaissance was also a dining scene: chicken and waffles, speakeasies and the tables that fed a movement

Julia Brooks

Steakhouse Manhattan: how the city's chophouses were built by stockyards, railroads and expense accounts

Steakhouse Manhattan: how the city's chophouses were built by stockyards, railroads and expense accounts

Julia Brooks

How the New York deli sandwich got its architecture: a short history in three counters

How the New York deli sandwich got its architecture: a short history in three counters

Julia Brooks