Hannah Goldfield
Hannah Goldfield is a staff writer at The New Yorker, covering restaurants and food culture. Previously, she was a fact checker at The New Yorker and an editor at T: The New York Times Style Magazine. Her writing has appeared in New York magazine and the Times, among other publications.
Kafta as a Tool for Palestinian Diplomacy
The cookbook writer Reem Kassis hosts a dinner party for Palestinian college students and ponders her weakening faith in food as a unifier.
Why New York Restaurants Are Going Members-Only
Ultra-exclusive places, like Rao’s and the Polo Bar, once seemed like rarities in the city’s dining scene. Now clubbiness is becoming a norm.
The Offbeat Indulgence of Handmade Vinegar
Vinegar has long been considered a tonic, and a workhorse of the kitchen. Can it also be a luxury?
A Passion-Fruit Devotee’s Pilgrimage West
To follow the scent of passion fruit around Los Angeles is to discover some of the city’s most inventive cooking.
Soba Artistry and Shokupan Sandos in Greenpoint
A new wave of restaurants and specialty shops in the Brooklyn neighborhood offer an upscale portal to Japan.
The Lasting Pleasures of New Haven Pizza
The city’s restaurants inspire pilgrimages and intense loyalties. Can their magic be replicated elsewhere?
My Favorite Restaurants in New York City
A New Yorker food critic presents twenty of her top restaurants, in no particular order.
Kwame Onwuachi’s Cuisine of the Self
How the chef at Tatiana brought Afro-Caribbean cooking—and his life story—to the center of New York City’s fine-dining scene.
Burgers with Latkes and a Seder Plate Margarita, at gertrude’s
The new Prospect Heights restaurant, from Nate Adler and Rachel Jackson—who own Gertie—and the chef Eli Sussman, serves bistro classics with subtly Jewish twists.
French Pasta Is French Pastry at Libertine
Butter and eggs are the secret to several dishes at the new West Village bistro, including Gnocchi Parisienne, Scallops & Seaweed, and chocolate mousse.
Persian Cuisine, Ancient and Enduring, at Nasrin’s Kitchen
Nasrin Rejali, who earned a following with a series of pop-ups, has opened her own restaurant in midtown, serving traditional dishes from all over Iran.
Ice Cream Is Good for You
Have a scoop at Caleta, an East Village wine bar slash ice-cream parlor from the creators of Bad Habit, or some dairy-free soft serve at Nick Morgenstern’s Bananas.
Bathing Teddy Bears and Other Charming Gimmicks, at Mabu Cafe
A new Hong Kong-style diner in Chinatown offers mid-century Western cuisine modified for a Cantonese palate, with zany results.
The Unassuming, Exceptional Food of Mitica
At a mysterious new Mexican restaurant in Greenpoint, a lack of high-design aesthetics belies a menu that is expertly refined, and truly exciting.
Raoul’s Expands the Family Business, with Revelie Luncheonette
The new diner, across the street from the SoHo bistro, serves French café standards such as a lovely onion tart and a croque-madame, plus patty melts and ice-cream sundaes.
Leave the Baking to the Professionals
ALF, in Chelsea Market; Radio, in Greenpoint; and Librae, in the East Village, offer a variety of French viennoiserie, breads, and sandwiches.
Zara Forest Grill Is Worth the Trip to Staten Island
The restaurant’s big, broad menu includes diner fare but also extensive Turkish offerings, such as gozleme, labneh, Iskender kebab, and spectacular desserts.
Superiority Burger Keeps a Tight Focus
Brooks Headley’s East Village restaurant, relocated to a relatively sprawling space, builds on his original vegetarian menu with powerful, creative additions.
Intensely Flavorful Soups, at Noona Noodles
In Koreatown, a mother-daughter team turns out surprising varieties of ramen, jjam bbong packed with spicy seafood, saucy dumplings, and naengmyeon, served ice-cold.
Fantastic Fast Food, West African Style, in Brooklyn
The Crown Heights takeout counters Akara House and Brooklyn Suya and Bed-Stuy’s Ginjan Café offer an astonishing array of food, including bean fritters and suya.
Kafta as a Tool for Palestinian Diplomacy
The cookbook writer Reem Kassis hosts a dinner party for Palestinian college students and ponders her weakening faith in food as a unifier.
Why New York Restaurants Are Going Members-Only
Ultra-exclusive places, like Rao’s and the Polo Bar, once seemed like rarities in the city’s dining scene. Now clubbiness is becoming a norm.
The Offbeat Indulgence of Handmade Vinegar
Vinegar has long been considered a tonic, and a workhorse of the kitchen. Can it also be a luxury?
A Passion-Fruit Devotee’s Pilgrimage West
To follow the scent of passion fruit around Los Angeles is to discover some of the city’s most inventive cooking.
Soba Artistry and Shokupan Sandos in Greenpoint
A new wave of restaurants and specialty shops in the Brooklyn neighborhood offer an upscale portal to Japan.
The Lasting Pleasures of New Haven Pizza
The city’s restaurants inspire pilgrimages and intense loyalties. Can their magic be replicated elsewhere?
My Favorite Restaurants in New York City
A New Yorker food critic presents twenty of her top restaurants, in no particular order.
Kwame Onwuachi’s Cuisine of the Self
How the chef at Tatiana brought Afro-Caribbean cooking—and his life story—to the center of New York City’s fine-dining scene.
Burgers with Latkes and a Seder Plate Margarita, at gertrude’s
The new Prospect Heights restaurant, from Nate Adler and Rachel Jackson—who own Gertie—and the chef Eli Sussman, serves bistro classics with subtly Jewish twists.
French Pasta Is French Pastry at Libertine
Butter and eggs are the secret to several dishes at the new West Village bistro, including Gnocchi Parisienne, Scallops & Seaweed, and chocolate mousse.
Persian Cuisine, Ancient and Enduring, at Nasrin’s Kitchen
Nasrin Rejali, who earned a following with a series of pop-ups, has opened her own restaurant in midtown, serving traditional dishes from all over Iran.
Ice Cream Is Good for You
Have a scoop at Caleta, an East Village wine bar slash ice-cream parlor from the creators of Bad Habit, or some dairy-free soft serve at Nick Morgenstern’s Bananas.
Bathing Teddy Bears and Other Charming Gimmicks, at Mabu Cafe
A new Hong Kong-style diner in Chinatown offers mid-century Western cuisine modified for a Cantonese palate, with zany results.
The Unassuming, Exceptional Food of Mitica
At a mysterious new Mexican restaurant in Greenpoint, a lack of high-design aesthetics belies a menu that is expertly refined, and truly exciting.
Raoul’s Expands the Family Business, with Revelie Luncheonette
The new diner, across the street from the SoHo bistro, serves French café standards such as a lovely onion tart and a croque-madame, plus patty melts and ice-cream sundaes.
Leave the Baking to the Professionals
ALF, in Chelsea Market; Radio, in Greenpoint; and Librae, in the East Village, offer a variety of French viennoiserie, breads, and sandwiches.
Zara Forest Grill Is Worth the Trip to Staten Island
The restaurant’s big, broad menu includes diner fare but also extensive Turkish offerings, such as gozleme, labneh, Iskender kebab, and spectacular desserts.
Superiority Burger Keeps a Tight Focus
Brooks Headley’s East Village restaurant, relocated to a relatively sprawling space, builds on his original vegetarian menu with powerful, creative additions.
Intensely Flavorful Soups, at Noona Noodles
In Koreatown, a mother-daughter team turns out surprising varieties of ramen, jjam bbong packed with spicy seafood, saucy dumplings, and naengmyeon, served ice-cold.
Fantastic Fast Food, West African Style, in Brooklyn
The Crown Heights takeout counters Akara House and Brooklyn Suya and Bed-Stuy’s Ginjan Café offer an astonishing array of food, including bean fritters and suya.