Robin Raisfeld
Grub Street
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Past articles by Robin:
Little Myanmar’s Burmese Pancake Is Street Food Worth Sitting Down For
For the family behind Queens’s Yun Café & Asian Mart and the new Little Myanmar, the Manhattan outpost has given them the chance to augment their menu with street food. One addition, the Burmese pancake, is otherwise known as a gangster dosa. → Read More
This 86-Year-Old Nonna Is Known As the Pasta Machine
Certified pasta granny Dora Marzovilla has been making pasta for her son Nicola Marzovilla’s restaurants for decades. Now, with help from Nicola, she has a pasta-focused restaurant of her own. → Read More
What to Eat, Drink, and Shop For Right Now
Reconnect with world-class hummus at the new Brooklyn outpost of Laser Wolf. Kick off rosé season with new vintages from Wölffer Estate and Channing Daughters Winery. Meet the new BjornQorns flavors: truffle-salted Earth and maple-sugared Maple. → Read More
The Rise of the Gastrotavern
If the Spotted Pig ushered in the age of the gastropub back in the aughts, Inga’s Bar and its ilk (Commerce Inn, Emmett’s on Grove, and more recently opened places) represent the rise of the gastrotavern in New York. → Read More
Two Fresh Takes on the Meaty, Cheesy Italian Sandwich
All’Antico Vinaio, the midtown branch of the Florentine panini parlor, serves Italian schiacciata sandwiches that are hard to beat. Galioto’s, a counter-service, retro-modern plant-based Italian delicatessen, is the first of its kind in Little Italy. → Read More
What to Eat, Drink, and See Right Now
Ops’ new gluten-free pizza, carry-out ice-cream pints at Caffè Panna, and a softer Jewish biscotti. → Read More
The Battle of the Roasted Garlic Achaars
Brooklyn Delhi’s Chitra Agrawal had been in talks with Trader Joe’s about producing a private-label item for the grocery store. The garlic achaar—Brooklyn Delhi’s most popular product—wasn’t a contender. But then Trader Joe’s debuted its own achaar. → Read More
At Té Company, the Persimmons Are Hung Up to Dry
At West Village tearoom Té Company, chef Frederico Ribeiro dried persimmons using a traditional Asian preservation technique. This year’s crop of 200 hachiyas were hung in neat rows on the ceiling, and are being sold for Lunar New Year. → Read More
Their Early American Period
Jody Williams and Rita Sodi open the Commerce Inn in the West Village. Their new spot is not only American — a first for the owners of Via Carota, I Sodi, and Buvette — but philosophically Shaker, with an emphasis on seasonal farm-to-table fare. → Read More
An L.A. Chef Comes to New York Bearing Pancakes
The New York outpost of chef-owner Chris Phelps’s Los Angeles enterprise, Breakfast by Salt’s Cure, opened in West Village. Breakfast is actually open through 2 p.m. with a menu revolving around the specialty of the house: oatmeal griddle cakes. → Read More
Inside Union Square Greenmarket’s Christmas Trees, Wreaths
For New Yorkers who want their seasonal décor as local as their weekly groceries, the Greenmarket is a great source of festive evergreenery, including Mountain Sweet Berry’s princess pine wreaths plus others from Stokes, Van Houten, and River Garden. → Read More
The Cooking Is Better Than Grandma’s at Marion’s, Opening Tonight in the West Village
Christian Rowan opens French bistro Marian’s in West Village, named after his grandmother. On the menu: roasted miso-and-honey–brined chicken for two, mushroom cavatelli, seared scallops with leeks, apple-cider doughnuts, and a clam-chowder pie. → Read More
After Closing and Reopening and Closing Again, Barbuto Is Back
Chef Jonathan Waxman reopens Barbuto, serving all the classic dishes: the roast chicken with salsa verde, the crispy potatoes, the raw shaved-Brussels-sprouts salad. From Negroni to affogato, Barbuto’s essence has survived the move and the pandemic. → Read More
Up From the Depths
Sunken Harbor Club opens above Gage & Tollner in Downtown Brooklyn. St. John Frizell and co. are applying modern techniques to tiki and other classic cocktails: “We didn’t want every drink to be just a big bucket of rum and juice.” → Read More
Superiority Bigger
Talking with Brooks Headley, the chef-owner of Superiority Burger, the best vegetarian and “accidentally vegan” restaurant in New York City, as he prepares to expand his veggie-burger joint. The new space will have 70 seats and a private dining room. → Read More
Eric Adams Wants to Change the Way We Eat
Democratic mayoral candidate and vegan Eric Adams is well known for his position on the benefits of a plant-based diet. Here, we talk to Adams about tackling school lunches as well as his favorite plant-based foods, restaurants, and guilty pleasures. → Read More
Are Vegetables Winning?
From celery-root muffulettas to eggplant unagi, plant-based food is sweeping the city. Here, plant-based takes on Chinese, Caribbean, Colombian, and Cuban food at Spring Café Aspen, Papaya, HipCityVeg, Xilonen, Guevara’s, Fat Choy, Willow, and more. → Read More
Bonnie’s Is a Brooklyn Ode to Mom’s Cantonese Cooking
Bonnie’s is a new Cantonese-American restaurant in Brooklyn from former Win Son chef Calvin Eng. He named it after his mother, who inspired dishes like steamed egg custard. Menu influences also include Hong Kong diners and Cantonese banquets. → Read More
Torrisi Italian Specialties Is Reborn As Torrisi Deli and Restaurant
Rich Torrisi, Mario Carbone, and their partner, Jeff Zalaznick, will open Torrisi Deli and Restaurant. An elaborately stocked deli case will define the space, which has a long bar and a 50-seat back room. Lunch and dinner menus will be distinct. → Read More
At Lodi, Ignacio Mattos Wants to Fulfill All Your Midtown Noshing Needs
Lodi in Rockefeller Center is Ignacio Mattos’ version of the Italian ideal of a caffè — open all day to serve morning coffee, afternoon panini, and evening aperitivi and supper. It is also a bakery and a retail shop, selling flour and Italian goods. → Read More