The storefront of Tikal Mayan Food. Tikal’s interior. The restaurant peddles polished home-style fare. Tamales come wrapped ...

While soup never really goes out of style, it’s certainly seeing a comeback.

A restaurant’s menu is a game plan that stears from snack to appetizer to entrée to side dish to dessert. Sometimes it makes sense to repurpose one course or another, as I recently found out at ...

Somedays, an Astoria bakery that opened earlier this year from the Chip City Cookies team, is famous for croissants in over-the-top flavors like pistachio-raspberry jam and black sesame: Since then, ...

Wandering down Houston Street the other day and wondering what to eat without emptying my pocketbook, I remembered Hamburger America. Lucky for me, there was a seat at the yellow Formica lunch ...

“How could you possibly be an undecided voter at this point?” A man in a gray hat shouted across the table to his two friends during an outdoor dinner at Miriam in Park Slope on Friday night.

Lina Goujjane is carving out a space in the restaurant industry for herself. Her family owned One If By Land, Two If By Sea — routinely considered one of the city’s “most romantic ...

It’s the end of an era for city restaurants’ COVID dining structures. Restaurateur Keith McNally posted a breakfast and lunch report from Balthazar over the weekend following the demolition of ...