Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. A friend discovered that the reservation system itself might be gamed: If ...

Kangaroo tartare made from loin meat (the creature's lower back) chopped to order is arrestingly complexioned with spices and eggplant puree. EMMY PARK The city’s most thrilling new restaurant is a ...

Foxface–the tiny street-facing counter serving up sandwiches next door to the Museum of the American Gangster—is expanding to larger digs in the former site of recently-shuttered Harry & Ida’s Meat ...

In the East Village, there’s a pasta unlike any other. A single long raviolo, called girella — saw-toothed and coiled like a snake — is surrounded by a wreath of pea shoots, some peas, and a tableside ...

You’re reading the Food Scene newsletter, Helen Rosner’s guide to what, where, and how to eat. Sign up to receive it in your inbox. New York is a phenomenal restaurant city, but it is rarely a ...

Lately I have fallen under the spell of an East Village restaurant called Foxface. The cooking there is hard to pin down, geographically. Stopping in a few weeks ago, I ate Low Countryish wild red ...