Brisket buns - horseradish, pickled red onion, cucumber | Ty Hatfield

Behind Momofuku Noodle Bar’s 10th Anniversary Menu

All photos by Liz Barclay (@liz_barclay) A decade ago, we thought Momofuku Noodle Bar was a mere ramen joint. Then, we started shoveling in the pork buns and spearing the spicy rice cakes, …

takeout_brooks

Take Out: Brooks Headley Takes a Trip to the Minors

Welcome to Take Out, an ongoing column where writer Sophie Brickman (@sbrickman) takes chefs, bartenders, and restaurateurs out of their normal environments for a day on the town. On a recent…

All photos by Cara Eisenpress

The Complete Guide to Making Burritos at Home

To craft the perfect burrito, stop thinking about cooking. Transport your mind from the cocina to the factory, and starting imagining an assembly line instead of a stove or a cutting…

Coming soon to a dining room near you...

The Rise of Restaurant Trailers

Two men in suits enter a long corridor; the camera swoops behind them in one continuous shot as they make their way through a series of back hallways, emerging into a restaurant kitchen, where…

Knockoff_restaurants 2

A Brief History of Restaurant Knockoffs

Which halal cart is the halal cart? Which Ray’s is the original Ray’s? And does it really matter if that vanilla ice cream cone comes from Master Softee, not Mister?…