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Monica Lewinsky’s Grub Street Diet

A Tiny Restaurant With a Huge Following

Why Are So Many Chefs De-Spicing Their Menus?
openings

Printemps Is French. Its Food Speaks Creole.

 Chef Gregory Gourdet is applying his Haitian background to the downtown megastore’s many menus. By Chris Crowley
  1. the approval matrix
    The Approval Matrix: Uptown Dorian Gray Fights Downtown VanyaOur guide to what’s highbrow, lowbrow, brilliant, and despicable.
  2. the grub street diet
    Monica Lewinsky Once Wrote a Poem About Pizza“It found its way to the internet in 1998 or soon after. Mary Oliver I am not.”
    By Rima Parikh
  3. underground gourmet
    Salmon Roe Is the Perfect Ingredient For This MomentThese eggs are both luxurious and affordable.
    By Tammie Teclemariam
  5. restaurant review
    A Tiny Restaurant With a Huge FollowingHa’s Snack Bar is already too full, but it’s also too good to ignore.
    By Matthew Schneier
  6. closings
    Tribeca Grill Fades to BlackOur restaurant critic spends a final night at Robert De Niro’s neighborhood cafeteria.
    By Matthew Schneier
  7. opening
    Tashkent’s Manhattan Store Is Opening, FinallyAfter years of waiting, the paper is off the windows on Sixth Avenue.
    By Chris Crowley
  8. adjustments
    Why Are So Many Chefs De-Spicing Their Menus?Across the city, dishes have gone from hot to not.
    By Luke Fortney
  9. guides
    Where to Eat in MarchThe best restaurants for right now.
    By Grub Street
  10. the grub street diet
    Jenny Hagel Makes Good Choices“Only an insane person would turn down the opportunity to take a regular, everyday object and Reubenize it.”
    By Paula Aceves
  11. lunch with friends
    Two Carnivores Walk Into a Vegan Sichuan JointI wondered if my favorite meat-free restaurant could win over some meat-loving punks.
    By Mickey Boardman
  12. first taste
    It’s Hot. It’s Mysterious. It’s on the Upper East Side?Chez Fifi is, somehow, the place to be.
    By Matthew Schneier
  13. five lines
    Pizza Sushi Is a TikTok Hit — Is It Any Good?The viral foods that are worth trying right now (and some that aren’t).
    By Tammie Teclemariam
  14. shockers
    Ferdinando’s Focacceria Is ClosedBrooklyn lost an Italian legend this weekend.
    By Aaron Short
  15. encounter
    Bird Flu Wiped Out His Entire FarmDoug Corwin was forced to cull 100,000 ducks after the virus came to his century-old Long Island farm.
    By Chris Crowley
  16. the approval matrix
    The Approval Matrix: Barron’s WishesOur guide to what’s highbrow, lowbrow, brilliant, and despicable.
  17. the grub street diet
    Author Torrey Peters Always Spatchcocks Her Chicken“It cooks faster, and it’s fun to say.”
    By Rima Parikh
  18. restaurant review
    Cafe Commerce Offers Easy Uptown Glamour, Day or NightLululemon meets coconut cake at Harold Moore’s new UES canteen.
    By Matthew Schneier
  19. trendlet
    How Cinnamon Rolls Became the Anti-CroissantGooey, glazed buns are nudging daintier baked goods out of the pastry case.
    By Tammie Teclemariam
  20. spring fashion
    Let Him CookNew York chefs shop for date-night (and morning-after) recipes — and schlep it home in the bags everyone wants right now.
    By Sasha Mutchnik
  21. streeteries
    Wait, Outdoor Dining Is Saved Now?Just 40 licenses have been granted, but operators can suddenly open roadway setups even without full approval.
    By Chris Crowley
  22. reservation wars
    The Cool Restaurants Are on OpenTable NowRestaurateurs are frustrated with Resy. Many have jumped back to an app they once left behind.
    By Elizabeth G. Dunn
  23. the grub street diet
    Kyle Chayka Is Eating Through His Jet Lag“Our communal order of banana coffee cake and Caesar salad makes for an interesting first course.”
    By Paula Aceves
  24. first taste
    Ugly Baby Is Back, Sort OfHungry Thirsty is open on Smith Street. Can it live up to its predecessor’s legend?
    By Matthew Schneier
  25. first person
    A Sandwich Killed My MomMy mother was one of ten people to die from eating liverwurst contaminated with listeria. Six months later, I second-guess every food I purchase.
    By Elaine Farley
  26. trends
    How Protein Mania Took Over the Grocery StoreAmericans can’t get enough of its favorite macronutrient. Big Food is heeding the call.
    By Chris Gayomali
  27. underground gourmet
    Schmuck Is Unlike Any Other Bar in New YorkThe Barcelona import sounds silly. It’s actually pretty great.
    By Tammie Teclemariam
  28. gifts
    The 122 Best E-Gift CardsNot only is it better than nothing, but they get to pick out something they actually want.
    By Kitty Guo
  29. openings
    A New Spot Treats Its Kimchee Pairings Like WineAt Raon, chef Soogil Lim showcases the versatility and complexity of Korea’s most famous side dish.
    By Joshua David Stein
  30. the approval matrix
    The Approval Matrix: Planets Aligned, Everything Is Fine?Our guide to what’s highbrow, lowbrow, brilliant, and despicable.
  31. the grub street diet
    Liza Treyger Is Having a Time“I love to overorder, especially when I’m wasted.”
    By Zach Schiffman
  32. interiors
    Making a Bar Look Like Baz LuhrmannCatherine Martin on designing the E. 4th Street space with her director husband and Le Dive’s Jon Neidich.
    By Adriane Quinlan
  33. restaurant review
    Zimmi’s Only Looks HumbleThe West Village newcomer is like an Old Country inn where the details are just right.
    By Matthew Schneier
  34. openings
    The Revolving Restaurant Above Times Square Is Spinning AgainDanny Meyer wants you to check out his View.
    By Anna Hezel
  35. underground gourmet
    Delivery Tacos That Are Actually FantasticA new Brooklyn shop has mastered the delicate art of barbacoa delivery.
    By Tammie Teclemariam
  36. raids
    ICE Has Restaurant Workers TerrifiedNobody is sure exactly what’s going on, but any threat of deportation is too grave to ignore.
    By Chris Crowley
  37. guides
    Where to Eat in FebruaryThe best restaurants for right now.
    By Grub Street
  38. getting around
    The Moped KingHow an ex-delivery worker upended the streets of New York City, for better and for worse.
    By Jesse Coburn
  39. the grub street diet
    Author Andrew Lipstein Believes There Are Two Kinds of Bagel Shops“There are those that try to dominate you, and there are those that want to be dominated.”
    By Paula Aceves
  40. underground gourmet
    Cheese Tea Is Frothy, Salty, and Absolutely EverywhereWaits for the fruity, layered drinks can stretch to an hour.
    By Tammie Teclemariam
  41. chef shuffles
    Stephen Starr Has Bought BabboAnd Lupa. And Mark Ladner is the new chef.
    By Adam Reiner
  42. rent disputes
    ‘This Would Be Like Losing Our CBGB’Terraza 7, a Jackson Heights institution, is in trouble. Supporters — including Jessica Ramos and AOC — say it must be saved.
    By Jack Denton
  43. the cost of eating
    Think Eggs Are Expensive? Try Buying 2,700 of Them Each Week.At B&H Dairy, soaring prices have become untenable.
    By Chris Crowley
  44. drinks
    Natural Wine Grows UpLee Campbell was an early advocate for the movement. At Borgo, she’s put together a list that points to natural wine’s more mature future.
    By Megan Krigbaum
  45. openings
    Momofuku Swaps Pork Buns For Beef PattiesAt Kabawa, the company is staking its future on a chef not named David Chang.
    By Tammie Teclemariam
  46. the approval matrix
    The Approval Matrix: Where Will We Pee Now?Our guide to what’s highbrow, lowbrow, brilliant, and despicable.
  47. the grub street diet
    Justin Peck Approaches Cooking Like It’s Choreography“A lot of craft, a lot of detail work, sometimes a lot of mundane activity, and one final product.”
    By Rima Parikh
  48. outbreaks
    Bird Flu Is Wiping Out the City’s Duck SupplyA beloved Long Island farm has been forced to cull its entire flock.
    By Chris Crowley
  49. restaurant review
    Eel Bar Has Become a Less Buzzy, Better Version of ItselfThe kitchen’s confidence and ambition now match the dining room’s heat.
    By Matthew Schneier
  50. bars
    Who Can Make a Mocktail That Makes Money?Drinking is down. That’s a problem for bars that depend on high-margin booze to pay the bills.
    By Chris Crowley
  51. announcements
    Let New York Teach You What We Know BestIn our new subscriber-only newsletter series, New York Night School.
    By The Editors
More Articles

Most Viewed Stories

  1. A Tiny Restaurant With a Huge Following
  2. Monica Lewinsky Once Wrote a Poem About Pizza
  3. Printemps Is French. Its Food Speaks Creole.
  4. Why Are So Many Chefs De-Spicing Their Menus?
  5. Tashkent’s Manhattan Store Is Opening, Finally
  1. Monica Lewinsky Once Wrote a Poem About Pizza
  2. Printemps Is French. Its Food Speaks Creole.
  3. A Tiny Restaurant With a Huge Following
  4. Jenny Hagel Makes Good Choices
  5. Why Are So Many Chefs De-Spicing Their Menus?

Openings

It’s Hot. It’s Mysterious. It’s on the Upper East Side?
It’s Hot. It’s Mysterious. It’s on the Upper East Side?
All openings »

Guides

Where to Eat in March
Where to Eat in March
More recommendations »