Ghostbusters Cleared My Restaurant’s Cellar of a Restless Woman’s Spirit

My restaurant Il Buco—housed in a 19th-century building once frequented by Edgar Allan Poe—had a restless spirit in its cellar until a couple of ghostbusters showed up.
Donna Lennard

How to Run a World-Class Restaurant Without Butter

At Betony, executive chef Bryce Shuman has taken a page from Matthew Barney's <i>Drawing Restraint</i> series and banned butter from his kitchen to foster innovation.
Larissa Zimberoff
New York

Chef's Night Out: Robert Bohr of Charlie Bird

"Unicorn wine," pizza, and fried chicken are just the beginning when we tag along for a night out with Robert Bohr and his crew of sommelier friends.
Robert Bohr

New York City's Free, Foraged Fruit Makes the Best Cider

Passersby rarely take note of them, but there are wild fruit trees growing all over New York City. I joined a cider-maker and a sommelier to forage for found fruit in the parks of upper Manhattan, which we'll press and ferment into booze.
Sabine Hrechdakian

This Sandwich Shop Is a Front for a Weird, Wonderful Food Lab

Behind its shelves stocked with expensive dried pastas, small-batch jams, and very handsome sardine tins, Harry & Ida's hides a fermentation lab spearheaded by chef Will Horowitz, who pickles cattails and smokes frog legs, among many other edible...
Marguerite Preston
New York

Chef's Night Out: Pig & Khao

Leah Cohen of Pig & Khao and her friends take on NYC's Lower East Side, eating everything from schnitzel to taquitos and chasing it with lots—LOTS—of booze.
Leah Cohen
New York

Chef's Night Out: Tien Ho

We teamed up with Tien Ho, who's in the midst of developing restaurants in Morgans Hotels all over the world, for a night out in his hometown of NYC. French food, Negronis, and charcuterie are just the beginning.
Tien Ho

The Sushi Chef: John Daley

After working at Masa and 15 East and training in Japan, John Daley has crafted a dining experience at New York Sushi Ko that is both intimate and unique.
John Daley
Make this

How-To: Make a Manhattan with Austin Hartman

Everyone should know how to make a proper Manhattan. Learn how here, then pour one for your dad tomorrow and make him proud.
Austin Hartman

New York City Vendors Can No Longer Charge Tourists $30 for a Hot Dog

After a hot dog vendor was caught grossly overcharging an out-of-towner, New York’s Department of Consumer Affairs has pledged to aggressively police price gouging, especially at the city’s visitor hotspots.
Jesse Hirsch
New York

Watch Gail Simmons of 'Top Chef' Eat and Drink NYC's Best in Chef's Night Out

Gail Simmons of Bravo's Top Chef and Food & Wine takes us out to some of her favorite NYC spots for mussel toast, Vietnamese shrimp, and a 30-shot whiskey pour.
Gail Simmons

The Ritz’s Bartender Thinks Your Cosmopolitan Is Basic

Rivoli Bar Lounge Manager, Marco Ercolano shares a few pearls of wisdom (and not the plastic kind) from years behind London’s most expensive hotel bars.
Josh Barrie