Hannah Goldfield
Hannah Goldfield is the food critic for The New Yorker, where she writes the weekly Tables for Two restaurant column in the Goings On About Town section of the magazine, as well as food-related essays and reported stories for 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.
All Work
Tables for TwoAugust 9, 2021 Issue
Contento’s Joyful Commitment to Inclusivity
The sommelier and co-founder Yannick Benjamin, who uses a wheelchair, designed this new East Harlem restaurant, with a Peruvian-inspired menu, to accommodate both diners and staff members with disabilities.
By Hannah GoldfieldJuly 30, 2021
Tables for TwoAugust 2, 2021 Issue
Ice Cream from Gimmick to Rapture
The summer’s flavors include Kraft Macaroni & Cheese, Sea Salt Saba, and Roasted Banana with Coffee Caramel, made by the intrepid purveyors Van Leeuwen, Caffè Panna, and Bad Habit.
By Hannah GoldfieldJuly 23, 2021
Tables for TwoJuly 26, 2021 Issue
The Intersection of Korean and Cajun Cuisine at Kjun
The dishes at the chef Jae Jung’s pickup-and-delivery-only restaurant in the East Village include Cajun-spiced honey-butter potato chips, gumbo with a side of okra kimchi, and phenomenal fried chicken.
By Hannah GoldfieldJuly 16, 2021
Postpartum Dept.July 12 & 19, 2021 Issue
Grotesque, Menacing, Monumental: Motherhood!
At a cocktail-fuelled art-history lecture with Emily Ratajkowski and Huma Abedin in the audience, Sarah Hoover and Christy Turlington Burns discussed the gnarly cultural narratives around giving birth.
By Hannah GoldfieldJuly 5, 2021
Tables for TwoJuly 12 & 19, 2021 Issue
Two Killer Wine Bars in Brooklyn
King Mother, in Ditmas Park, serves dishes, such as spatchcocked, buttermilk-brined, roasted chicken, that are just as premium-yet-accessible as the wine; Winona’s, in Bed-Stuy, offers tutti-frutti pét-nat rosé and grilled head-on prawns.
By Hannah GoldfieldJuly 2, 2021
Tables for TwoJuly 5, 2021 Issue
Learning to Love Goat Kidneys and Testicles at Dhamaka
Pig head and goat offal are highlights of the menu at the new Lower East Side restaurant, in Essex Market, whose owners are focussed on expanding diners’ understanding of Indian food.
By Hannah GoldfieldJune 25, 2021
Tables for TwoJune 28, 2021 Issue
Reimagining the Pizza Parlor
Reservation-only time slots, rolling wait lists, and bartering are ways to get pizza from Wylie Dufresne’s pop-up Stretch Pizza, David Kay’s apartment operation Pies Upstairs, and the Union Square slice shop Unregular Pizza.
By Hannah GoldfieldJune 18, 2021
Tables for TwoJune 21, 2021 Issue
Gourmet Food Shops of Today
Grocery and prepared-food delivery services such as Harvest Moon Supplies, Fresh Catskills, and Stocked, by Three Owls Market, are the modern-day successors to the Silver Palate and Barefoot Contessa.
By Hannah GoldfieldJune 11, 2021
Tables for TwoJune 14, 2021 Issue
Hokkaido Cuisine at Dr. Clark, in Chinatown
The northernmost of Japan’s main islands inspires the menu, featuring jingisukan, for which lamb is cooked on tabletop grills, and buttery scallop risotto.
By Hannah GoldfieldJune 4, 2021
Tables for TwoJune 7, 2021 Issue
The Best Burger to Eat Right Now, at Smashed NYC
Made-to-order smash burgers—beef or vegan; single-, double-, or triple-patty—are the specialty of a new Lower East Side shop.
By Hannah GoldfieldMay 28, 2021
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