The unwritten rules of eating out in Manhattan: reservations, the bar seat and the check ballet
New York dining has its own etiquette — set by real estate, clocks and crowds — and knowing it makes every table better.
Culture
Food as city life: immigrant kitchens and what the second generation changes, greenmarkets and suppliers, delivery platforms and their effect on menus, dining rooms that outlive the neighborhoods around them, and the rituals New Yorkers build around a regular table. Reported with attention to the people cooking.
How the city eats.
Boiled, baked, union-made: the New York bagel's century from Yiddish delis to every corner in town
A Polish-Jewish bread arrived with the immigrants, got unionized on the Lower East Side, and then mechanized its way to becoming the city's default breakfast.
Lunch at the Algonquin, dinner at the River Café of the mind: New York restaurants in film and literature
From Dorothy Parker's round table to the dining car of every Woody Allen fantasy, Manhattan's restaurants have starred in the city's stories as long as it has had them.
One neighborhood, many kitchens: how Manhattan's Chinatown ate its way through five waves of immigration
Cantonese beginnings, Taishanese cookery, Fujianese arrivals and East Broadway's ivory trade of flavor — Chinatown's menus are a map of migration.
The slice is the system: a short history of New York pizza by the piece
Baked for the whole pie, sold by the single piece, eaten folded on the street — the New York slice is an invention of the city's economics as much as its ovens.
Le Pavillon's long shadow: how French fine dining taught Manhattan what a restaurant could be
The French houses that ruled mid-century New York set the service, the pacing and the ambition that American fine dining still runs on.