New York

New York
TOP DESTINATIONS
New York

In New York you can taste the world. Cuisines from every country dot the city, and in the most unexpected places, like small corners, grand hotels, and even train stations. For those who prefer a liquid diet, New York has a history of inventing epic drink experiences, from classic cocktails to secret whiskey libraries. Eataly and Dean & Deluca markets have long dominated the food shopping scene, but the Spanish are taking over with Mercado, Little Spain, a project by three Spanish culinary legends, José Andrés , Albert Adrià and Ferran Adrià .

Eat
Eating in New York means juicy steak and dripping pizza to some, and bagels and lox with diner coffee to others. A city of extremes, you can find a $2000 cocktail or use an app to find all the $1 dishes available for delivery in all of New York. However you envision your ultimate New York dining experience one thing is for sure: everything is possible.

Drink
Sustainability extends to the bar. Besides the war on plastic straws, the mindset of New York’s environmentally conscious bartenders means drink menus full of sustainably produced spirits,
non-alcoholic drink specialities, and unusual mixers like tea are making a splash.

Experience
There’s little space in the Big Apple and now New York’s community mindfulness has led to innovative ways to eat and drink socially. Luxury and professional co-working and co-living spaces have redefined single living, dining, and drinking, like the Assemblage which has Elixir bars in every location.

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Recipe
Frankies Spuntino is a typical neighbourhood restaurant in New York's West Village, serving unpretentious Italian-American comfort food that has see
Recipe
As part of the first S.Pellegrino Destination Dining series
Roast chicken dinner
Article
Daniel Humm's Take-Home Chicken Dinner is a Winner
For the first time ever, Eleven Madison Park has made chef Daniel Humm's roast chicken dinner available for home diners as a meal box.
Daniel Boulud restaurant
Article
Daniel Boulud Takes on Sponsorship to Reopen NYC Restaurant
Daniel Boulud will reopen his NYC restaurant as Boulud Sur Mer with the help of a corporate sponsorship package.
New York
Article
Anger Mounts at lack of Clarity on Indoor Dining in New York
New York's Michelin star restaurants are calling for clarity on whether they can allow indoor dining this fall, with some saying the industry won't survive in the city unless they can.
Marcus Samuelsons project Bento
Article
Chef Samuelsson's Project Bento - a New Platform for Food Non-Profits
Chef Marcus Samuelsson partners with Sage Digital on Project Bento, a platform designed to help food non-profits raise funds and manage campaigns.
Jared Howard
Article
Jared Howard: Bringing the Taste of Maryland to the Big Apple
Jared Howard of Honey Bunny's Chicken will take over Maison Yaki in Brooklyn for a two-week pop-up that will share with the community where he is coming from, literally and figuratively.
Lani Halliday Maison Yaki
Article
Lani Halliday: Baking Outside The Lines
Meet Lani Halliday, a baker from Brooklyn who champions the idea of inclusive cuisine. She will take over Maison Yaki in Brooklyn for two weeks with a concept she calls "baking outside the lines".
Maison Yaki
Article
Chef Greg Baxtrom Offers Restaurant to Aspiring Black Entrepreneurs
Chef Greg Baxtrom of Olmsted in Brooklyn has offered his Maison Yaki restaurant to aspiring black entrepreneurs to springboard their career.
Marcus Samuelsson Red Rooster
Article
Marcus Samuelsson: "Racism is Bigger than the Pandemic"
Marcus Samuelsson opens up about making Harlem his home, the cornavirus pandemic, serving 30,000 meals with WCK and ingrained racism.
Times Square Dark
Article
Times Square Goes Dark in Support of Restaurants
Times Square went dark temporarily in support of restaurants in danger of going dark permanently.
Dan Barber
Article
Replanting a Movement: Dan Barber’s Kitchen Farming Project
As the coronavirus lockdown continues to hit the food and restaurant industries hard, The Kitchen Farming Project is Blue Hill chef Dan Barber's latest initiative to keep the farm-to-table movement alive and kicking.