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The Antico Noè sandwich shop, opened by partners Michael Grant and Vinny Dautaj. 

A Dante Style Tribute to a New Sandwich Shop

Bettolona Interior, mid-day.

Harlem Shake Out

By Joshua David Stein
Fresh baked Anadama with smoked eel, spicy radish and parsley.

Scramble for NYC’s Best Eggs

By Joshua David Stein
(Photo: Melissa C. Goodwin for Observer)

Making Vegan Viable at Avant Garden

By Joshua David Stein
(Photo: Emily Assiran for Observer)

Same as It Ever Was: Revisiting Andrew Tarlow’s Diner

By Joshua David Stein
The second-floor dining room of Dominique Ansel's new bakery. (Photo: Celeste Sloman for Observer)

Unrealized Potential at Dominique Ansel’s Unlimited Possibilities

By Joshua David Stein
Tostadas de salpicon de atun, tlacoyo and tlayuda Oaxaquena at Rosie's. (Photo: Chris Sorensen/For New York Observer)

What Mexico Sends

By Joshua David Stein
Joe Belletini tends the bar at Wassail on 162 Orchard Street. (Photo: Arman Dzidzovic/New York Observer)

A Gleefully Wistful Evening at Wassail, New York’s First Dedicated Cider Bar

By Joshua David Stein
Porcini mushrooms with duxelle stuffed cabbage, sweet potato gratin and lemon thyme jus. (Photo by Francesco Sapienze)

At Almanac, Chef Galen Zamarra Serves Up More Style Than Substance

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
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