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Interviews

  1. interviews
    Who Is Helping to Feed the City’s Migrants?With tens of thousands of people in need, restaurant owners like Beatrice Ajaero are stepping up.
    By Chris Crowley
  2. interviews
    Why Flynn McGarry Is Closing GemThe chef is planning something bigger — but he promises he won’t put any burgers on the menu.
    By Adam Platt
  3. interviews
    A Cronut Superfan Has Eaten Every Flavor for a Decade RunningThe original viral pastry is celebrating its tenth anniversary.
    By Hugh Merwin
  4. q&a
    Cafe Spaghetti Is Getting a SiblingChef Sal Lamboglia is expanding right around the corner.
    By Chris Crowley
  5. interviews
    The Indefatigable Jonathan WaxmanAfter 50 years in the fire, what could Barbuto’s chef possibly have left to prove?
    By Adam Platt
  6. reopening
    The Rise and Fall of Anton’s 25 Cent Martinis“Nobody wants to mess with the SLA.”
    By Chris Crowley
  7. it’s soup season
    Everything You Need to Know About ‘Soup Mother’A new name for an ancient approach to cooking — and something we all might want to try.
    By Chris Crowley
  8. interviews
    Meet the Man Baking Free Pies for Laid-Off JournalistsPeople with jobs can purchase them too.
    By Rachel Sugar
  9. interviews
    Daniel Rose Is Ready for Some MagicAs the chef’s hit restaurant reopens, our restaurant critic asks whether there’s still a market for this style of grand French dining.
    By Adam Platt
  10. profiles
    An Afghan Destination That Has Felt Like Home for a Quarter-CenturyBalkh Shish Kabab House is a perfect kind of New York restaurant.
    By Sam Russek
  11. interviews
    The Bartender Who Quit Cocktails to Become a Mortician“I had been thinking about it for years, but just trying to survive in New York — you’re constantly in that rat race and just trying to make enough.”
    By Chris Crowley
  12. coming soon
    Paige Lipari Is Ready for the FutureHow the owner of Archestratus Books + Foods is growing her dream business.
    By Melissa Kravitz Hoeffner
  13. interviews
    What It’s Like to Be a Landlord in Chinatown Right Now“It’s been heartbreaking.”
    As told to Cathy Erway
  14. interviews
    Why New York City Can’t Afford to Let Local Law 1932-A ExpireCouncilmember Carlina Rivera says the protection must be extended.
    By Chris Crowley
  15. chinatown conversations
    What It’s Like to Run a Chinatown Business Right Now“No one’s going home alone.”
    As told to Cathy Erway
  16. interviews
    Pizza Will Always Tell a StoryA new series explores New York’s history, one slice at a time.
    By Chris Crowley
  17. interviews
    Marco Canora Is Ready For a Little Optimism“We need some encouragement, and we need some positivity.”
    By Adam Platt
  18. interviews
    The Instagram Account Holding America’s Restaurants AccountableHe broke Sqirl’s mold scandal wide open and revealed racism at a popular pizza shop. But who is Joe Rosenthal, really?
    By Chris Crowley
  19. shutdown diaries
    We Bought the Diner From Twin Peaks. Then COVID Hit.“We could do so much cool stuff.”
    By Chris Crowley
  20. interviews
    His Restaurant Was Poised for National Acclaim. Then COVID Arrived.Why Ryan Santos is the rare chef who is in no rush to reopen.
    By Rachel Sugar
  21. interviews
    He Fed the East Village for 14 Years. Now He’s Wondering What’s Next.“I love my people, and my people love me.”
    By Rachel Handler
  22. encounters
    A Brief Chat With the Author Who Wants to Modernize Kosher CookingChanie Apfelbaum is the force behind “Busy in Brooklyn” and Millennial Kosher.
    By Melissa Malamut
  23. interviews
    Can the No-Tipping Movement Survive?Tip-free restaurants are more equitable and better for customers, but they’re in danger of disappearing.
    By Rachel Sugar
  24. experts
    Everything You Need to Know About Eating Moldy Food“When the spores find their way to a jelly or a jam that’s not stored well, they’re really happy.”
    By Rachel Sugar
  25. interviews
    I Turned My Quarantine Bread Into a Full-blown Bakery Business“I am in front of the oven for every baguette. I have to be really focused.”
    By Melissa Malamut
  26. caffeine buzz
    A Brief Chat With a Guy Who Drinks 25 Cups of Coffee Per Day“Decaf was invented by Satan.”
    By Melissa Malamut
  27. shutdown diaries
    We Opened a Restaurant During the Pandemic“We did some weird experiments. What restaurant builds the menu by cooking things and letting them sit in a takeout container for 30 minutes?”
    As told to Foster Kamer
  28. shutdown diaries
    Coronavirus Forced Me to Cancel My First Restaurant Opening“The news broke out, and I had to take a step back and rethink things.”
    As told to Chris Crowley
  29. shutdown diaries
    We Opened Our Dream Restaurant — Coronavirus Forced Us to Shut It Two Days Later“We were basically down to our last dollars before opening.”
    As told to Chris Crowley
  30. shutdown diaries
    Can a 100-Year-Old Restaurant Survive This Shutdown?Nom Wah’s future hangs in the balance.
    By Joshua David Stein
  31. freebies
    A Brief Chat With an NYC Teen Who Hustled a Year of Free Burritos“The first time I paid with the black card, the cashier was like, ‘Oh man, we never see these.’”
    By Jane Starr Drinkard
  32. chains
    Papa John Says He Didn’t Actually Eat All Those PizzasThe greasy-pizza mogul walks back his incredible claim.
    By Nikita Richardson
  33. encounter
    Claire Saffitz Wants You to Let Go of Your Baking AnxietyBreathe in, breathe out …
    By Nikita Richardson
  34. encounter
    Talking Tlayudas and Traffic With Paul TherouxThe author’s latest chronicles his travels through Oaxaca.
    By Joshua David Stein
  35. interviews
    Can a New Editor Save Saveur?Sarah Gray Miller takes over the troubled but beloved food-world publication.
    By Nikita Richardson
  36. interviews
    Meet the Snackbeasts of Instagram“It’s just so cool that I can go to your house and open a trunk of snacks.”
    By Chris Crowley
  37. interviews
    How Jon Favreau and Roy Choi Turned Their Cooking Hangs Into a New Netflix Show“It’s more ‘dinner party in the back of the house.’”
    By Chris Crowley
  38. interviews
    Francis Lam on Storytelling Techniques, Trend Fatigue, and Avocado Toast“I’m tired of hearing people shit on other people.”
    By Steven John
  39. interviews
    How One Pastry Chef Turned a Bake Sale Into NYC’s Can’t-Miss Fundraising Event.Natasha Pickowicz on community building, Planned Parenthood, and the power of a restaurant’s values.
    By Daniela Galarza
  40. interviews
    What It’s Like to Be a Black Chef in a White Kitchen“You definitely have to wear a mask.”
    By Nikita Richardson
  41. interviews
    What It Was Like to Write Books and Build a Legacy With Anthony Bourdain“He always understood that he was blessed to have become Anthony Bourdain.”
    By Chris Crowley
  42. q&a
    Why Everyone Should Care About the L.A. Times’ Brand-new Food SectionEditor Peter Meehan on Jonathan Gold’s legacy, Lucky Peach‘s influence, and beefing with Bon Appétit.
    By Nikita Richardson
  43. profiles
    What Does Paul Liebrandt Want?He’s among New York’s most accomplished chefs — now, his definition of success is evolving.
    By Neil Gladstone
  44. interviews
    Ruth Reichl on Her New Memoir, and What Gourmet Meant to Readers“It was kind of magical.”
    By Alan Sytsma
  45. openings
    How One Hypertalented Chef Shifted Gears to Become an Empire-BuilderJohn Fraser’s latest restaurant, 701West, opens tonight in Times Square.
    By Chris Crowley
  46. interviews
    Meet Soleil Ho, America’s Newest Restaurant CriticHo takes over at the San Francisco Chronicle after the previous critic held the job for 30-plus years.
    By Clint Rainey
  47. interviews
    Meet the Politician Fighting for the Rights of California Vegans“People who are vegan or vegetarian thank me on the street.”
    By Clint Rainey
  48. interviews
    A New York Politician Wants to Make Cash-Free Cafés Illegal“Even if a policy seems neutral in theory, it can be racially exclusionary in practice.”
    By Alexa Tsoulis-Reay
  49. interviews
    Meet Noma’s ‘Walking Wikipedia’How David Zilber took over the world-renowned restaurant’s pioneering fermentation lab.
    By Nikita Richardson
  50. interviews
    What’s It Like to Be the Hottest Chef in America?Edouardo Jordan looks back on his breathtaking year.
    By Nikita Richardson
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