Nick Schonberger

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The Rise of the Sober Chef

“You got into the restaurant business so you could get fucked up all the time.” James Beard Award-winning chef Michael Solomonov, of Philadelphia’s cult hit Federal Donuts and nationally…

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Epic Food Blogger and Forum Thread Battles for the Ages

There is nothing quite like the brutal, uncensored underbelly of food blogs. Shots are fired left and right, and verbal bombs are lobbed indiscriminately—all in the name of a sandwich. Sure,…

All photos by Liz Barclay

Our 5 Favorite Museum Restaurants in NYC

Forget lackluster cafés with pre-prepared sandwiches and machine cappuccinos—the best museum restaurants connect the mission of the institution with the food on the plate.…

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Holiday Gift Guide 2014

We've said it before and we'll say it again: If you give someone the gift of food and drink over the holidays, there’s a good chance some of it will end up back in your mouth. That's a cash-back…

Taproom 307 in Manhattan serves its own take on brewpub pizza. (Photo: Liz Barclay)

An Ode to the American Brewpub Pizza

Whether we want to call it American wood-fired pizza or brewpub pizza, we all have a sense of what this pie looks like. So how come we haven’t properly defined it?…

All photos by Liz Barclay

The Rust Belt’s Claim to Pizza Fame

Which American city has the best pizza? As far as food fights go, few topics can ignite a room as quickly as this one. Gourmands and regular joes from Chicago, New York, and New Haven defend…