Helen Rosner
Helen Rosner is a staff writer at The New Yorker. She has been covering food for more than a decade as a writer and editor, and won a James Beard Award, in 2016, for her ode to chicken tenders, in Guernica. Rosner has worked at Saveur and New York magazine, launched the seminal food site Eat Me Daily, and served as a cookbook editor. Before joining The New Yorker, she was the executive editor of Eater, where she founded the publication’s James Beard- and National Magazine Award-winning features department. She is the author of the weekly column The Food Scene.
Padma Lakshmi Walks Into a Bar
Since leaving “Top Chef,” Lakshmi has found herself in a period of professional uncertainty. What better time to try standup comedy?
The Return, Again, of the Power Lunch
Four Twenty Five, a luxe new dining room from the mega-restaurateur Jean-Georges Vongerichten, takes square aim at the expense-account crowd.
Mexican-ish Fine Dining, with Detours
Corima offers attention-grabbing tortillas, Japanese flourishes, and an ambitious tasting menu that hasn’t quite found its stride.
Caribbean Staples Made “Healthy as a Motha”
HAAM, in Williamsburg, veganizes Dominican and Trinidadian food without diminishing it.
Café Carmellini Is Fine Dining That Knows a Good Time
Andrew Carmellini’s latest venture is a serious, sophisticated restaurant, with white linens on the tables and bow-tied service captains, but it never sacrifices a sense of fun.
Missy Robbins’s Lowest Key Pasta Paradiso
Robbins’s chic flagship restaurant Lilia is perpetually booked. Her follow-up, Misi, is stuck in a charmless space. With her latest place, Misipasta, I feel like Goldilocks.
Velvet Hauteur at Angie Mar’s Le B.
At her new venture in the former Les Trois Chevaux space, the chef returns to her downtown roots, leaning into vivacity and drama.
Real-Deal Eccentricity, at Oti
A tiny Romanian-ish restaurant on the Lower East Side is a scrappy operation held together via the chef Elyas Popa’s sheer creative tenacity.
The Secret Ingredient Behind a Breakfast-Taco Pop-Up
Border Town serves a minimalist style of taco that’s rare in New York City, with fresh wheat tortillas made from flour shipped from Mexico.
A Filipino Feast to Eat with Your Hands
With its latest restaurant, Naks, the Unapologetic Foods restaurant group is seeking to do for the food of the Philippines what its other places have done for South Asian cuisine.
A Tasting Menu with a Bit of Noma in Its DNA
At Ilis, in Brooklyn, the Danish chef Mads Refslund pushes the art of the tasting menu into abstraction.
Reviving the Classic American Burger
With a new restaurant, Hamburger America, the burger scholar George Motz engages with history rather than trends.
The Best Diners Are Still Just Diners
Despite new ownership and upgraded cooking, Old John’s, a seventy-year-old institution on the Upper West Side, stays true to a nostalgic ideal.
What’s the Story with Sustainable Sushi?
Bar Miller, a sushi counter in the East Village, aims for the luxury of omakase without the carbon footprint.
Three Perfect Seafood Towers
When it’s time to go all out at a restaurant, to be big and loud and celebratory, the answer is a seafood tower.
The Unnerving Sensuality of Foul Witch
An East Village restaurant from the Roberta’s crew serves voluptuous food in a scrappy space.
The Quiet Luxury of a Backroom Korean Tasting Menu
We’re living in a golden age of ultra-high-end, wildly creative Korean restaurants. At Meju, the chef Hooni Kim artfully distills the cuisine to its essentials.
April Bloomfield’s Quietly Triumphant Return
Sailor, in Fort Greene, is a destination restaurant dressed up as a neighborhood spot—which is maybe the best kind of restaurant there is.
Buy Your Loved Ones a Sequinned Double Cheeseburger: A Food-Themed Holiday Gift Guide
Kitchen tools, culinary trinkets, tinned treats, dinner-party fixings, and many more curios for the person of appetites in your life.
Nigerian Food with a Little Times Square Glitz
If you can handle the night-club vibes at Lagos TSQ, you’ll be rewarded with a bold celebration of West African cuisine.
Padma Lakshmi Walks Into a Bar
Since leaving “Top Chef,” Lakshmi has found herself in a period of professional uncertainty. What better time to try standup comedy?
The Return, Again, of the Power Lunch
Four Twenty Five, a luxe new dining room from the mega-restaurateur Jean-Georges Vongerichten, takes square aim at the expense-account crowd.
Mexican-ish Fine Dining, with Detours
Corima offers attention-grabbing tortillas, Japanese flourishes, and an ambitious tasting menu that hasn’t quite found its stride.
Caribbean Staples Made “Healthy as a Motha”
HAAM, in Williamsburg, veganizes Dominican and Trinidadian food without diminishing it.
Café Carmellini Is Fine Dining That Knows a Good Time
Andrew Carmellini’s latest venture is a serious, sophisticated restaurant, with white linens on the tables and bow-tied service captains, but it never sacrifices a sense of fun.
Missy Robbins’s Lowest Key Pasta Paradiso
Robbins’s chic flagship restaurant Lilia is perpetually booked. Her follow-up, Misi, is stuck in a charmless space. With her latest place, Misipasta, I feel like Goldilocks.
Velvet Hauteur at Angie Mar’s Le B.
At her new venture in the former Les Trois Chevaux space, the chef returns to her downtown roots, leaning into vivacity and drama.
Real-Deal Eccentricity, at Oti
A tiny Romanian-ish restaurant on the Lower East Side is a scrappy operation held together via the chef Elyas Popa’s sheer creative tenacity.
The Secret Ingredient Behind a Breakfast-Taco Pop-Up
Border Town serves a minimalist style of taco that’s rare in New York City, with fresh wheat tortillas made from flour shipped from Mexico.
A Filipino Feast to Eat with Your Hands
With its latest restaurant, Naks, the Unapologetic Foods restaurant group is seeking to do for the food of the Philippines what its other places have done for South Asian cuisine.
A Tasting Menu with a Bit of Noma in Its DNA
At Ilis, in Brooklyn, the Danish chef Mads Refslund pushes the art of the tasting menu into abstraction.
Reviving the Classic American Burger
With a new restaurant, Hamburger America, the burger scholar George Motz engages with history rather than trends.
The Best Diners Are Still Just Diners
Despite new ownership and upgraded cooking, Old John’s, a seventy-year-old institution on the Upper West Side, stays true to a nostalgic ideal.
What’s the Story with Sustainable Sushi?
Bar Miller, a sushi counter in the East Village, aims for the luxury of omakase without the carbon footprint.
Three Perfect Seafood Towers
When it’s time to go all out at a restaurant, to be big and loud and celebratory, the answer is a seafood tower.
The Unnerving Sensuality of Foul Witch
An East Village restaurant from the Roberta’s crew serves voluptuous food in a scrappy space.
The Quiet Luxury of a Backroom Korean Tasting Menu
We’re living in a golden age of ultra-high-end, wildly creative Korean restaurants. At Meju, the chef Hooni Kim artfully distills the cuisine to its essentials.
April Bloomfield’s Quietly Triumphant Return
Sailor, in Fort Greene, is a destination restaurant dressed up as a neighborhood spot—which is maybe the best kind of restaurant there is.
Buy Your Loved Ones a Sequinned Double Cheeseburger: A Food-Themed Holiday Gift Guide
Kitchen tools, culinary trinkets, tinned treats, dinner-party fixings, and many more curios for the person of appetites in your life.
Nigerian Food with a Little Times Square Glitz
If you can handle the night-club vibes at Lagos TSQ, you’ll be rewarded with a bold celebration of West African cuisine.