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Events Newsletters

Joshua David Stein

The upstairs dining room at Awadh. (Photo by Maike Paul)

Ghee Whiz: At Awadh, on the Upper West Side, a Decadent Nod to the Nawabs

By Joshua David Stein
The Red Lobster in Times Square is a purgatorial bastion of mediocrity. (Photo by Arman Dzidzovic)

Consider the Red Lobster, Floundering Following A Rocky Re-vamp

By Joshua David Stein

The Raw Truth: Gagosian-Takayama Venture Blissfully Pairs Fine Art and Fresh Fish

By Joshua David Stein
The restaurant’s interior is a Provençal fantasia of copper pans, poppy paintings and arcane farm equipment. (Photo courtesy Shorine)

Bistro Bliss: Five Stars for La Mangeoire

By Joshua David Stein
For $55, customers can order a “Splitty-Split,” the restaurant’s term for a half-chicken and a split of champagne. (Photos by Lea Rubin for the New York Observer)

Bird’s Lament: The Unfathomable Undertones of a Fried Chicken and Champagne Hotspot

By Joshua David Stein
(Photo by Matt McClain/Getty Images)

Rote Cuisine: Finding Epicurean Delight in the Maze of NYC’s School Lunch System

By Joshua David Stein
An egg is an enigma. An egg is a solipsist. An egg contains life itself, which makes turning up its flavor difficult. But if one increases the quantity of cheese, bacon and bread in a classic egg sandwich, this is precisely what one would have to do.(Photos by Arman Dzidzovic/for New York Observer)

The Fault in Our Eggs: Nick Korbee Attempts to Relaunch a Symbol of Life at Egg Shop

By Joshua David Stein

Cafe El Presidente Combines the Joys of an Asylum with the Flavors of the Yucatán

By Joshua David Stein

Montana’s Trail House Brings Morally Hazardous Appalachian Cuisine to Brooklyn

By Joshua David Stein
(Photos by Jen Snow and Kelli Anderson/Courtesy of Russ & Daughters)

Did I Give Russ & Daughters Five Stars Because of the Holocaust?

By Joshua David Stein
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