New York's restaurant news, reported plainly.
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Openings
A four-ingredient Scottish shortbread recipe highlights the balance of tender and crunchy textures in a classic biscuit. The recipe underscores traditional baking techniques with minimal ingredients.
April 25, 2026
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En papillote, a method of steaming fish in parchment paper, is gaining favor for its simplicity and health benefits. The technique locks in flavor while requiring minimal ingredients.
April 25, 2026
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The historic site at 86 Bedford Street, once home to the Prohibition-era speakeasy Chumley’s, now operates as a steakhouse that honors the building’s legacy while serving classic fare.
April 25, 2026
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Riverfront Grill updates its menu to include spring produce and lighter seafood dishes.
April 24, 2026
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Luis Ramirez takes over as executive chef at The Copper Kettle on the Upper East Side.
April 24, 2026
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Chef Lisa Chen has left Uptown Grill in Manhattan after leading the kitchen for five years. The restaurant has yet to announce her replacement.
April 24, 2026
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A fixture on Greene Avenue for more than three decades, the seafood spot has closed its doors as of last week. The reasons behind the closure remain unclear.
April 24, 2026
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Chef Marco Bellini has opened a new Italian restaurant in the East Village. The restaurant offers a menu focused on traditional dishes with a modern touch.
April 24, 2026
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The Queens restaurant known for a widely criticized COVID-era party is now erecting a large shrine to Padre Pio, inspired by the owner’s near-fatal plane crash.
April 23, 2026
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Lay’s will introduce 40 limited-edition chip flavors for the FIFA World Cup 2026, but only three will be sold in the U.S. The rest are aimed at international markets.
April 23, 2026
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Wawa is testing a new "fly thru" pickup system at select stores, replacing traditional drive-thrus with a model designed for 30-second order retrieval. The chain aims to speed up service through app-based ordering and curbside delivery.
April 23, 2026
Openings
A new method of preparing instant ramen on a sheet pan offers a crisp texture paired with glazed tofu and bok choy. The technique offers an alternative to boiling and emphasizes simple, accessible ingredients.
April 23, 2026