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The Feed

The Antico Noè sandwich shop, opened by partners Michael Grant and Vinny Dautaj. 
Apr 6

A Dante Style Tribute to a New Sandwich Shop

A poem on a sandwich shop, in homage to Dante.
By Joshua David Stein
Bettolona Interior, mid-day.
Mar 17

Harlem Shake Out

An apartment is empty when you move in so why is it that an empty apartment is such a shock when you move out?
By Joshua David Stein
Fresh baked Anadama with smoked eel, spicy radish and parsley.
Feb 25

Scramble for NYC’s Best Eggs

At its best, a breakfast sandwich exists in a state of grease. Shimmering with fats, steam rising as if from a spring on a wintry morn.
By Joshua David Stein
(Photo: Melissa C. Goodwin for Observer)
Nov 17

Making Vegan Viable at Avant Garden

By Joshua David Stein
(Photo: Emily Assiran for Observer)
Oct 20

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)
Sep 29

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)
Sep 2

What Mexico Sends

By Joshua David Stein
Joe Belletini tends the bar at Wassail on 162 Orchard Street. (Photo: Arman Dzidzovic/New York Observer)
Jun 16

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)
Dec 9

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)
Sep 30

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

By Joshua David Stein
(Photo by Matt McClain/Getty Images)
Sep 16

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)
Sep 2

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

By Joshua David Stein
Aug 12

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

By Joshua David Stein
Jul 29

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)
Jul 22

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

By Joshua David Stein
Bâtard: Dancing somewhere between the history of New York restaurants and what’s to come. PHOTO: Francesco Sapienza
Jun 24

Bâtard, Drew Nieporent’s Latest Offspring, Reproduces an Illustrious Line

By Joshua David Stein
Jun 12

Joshua David Stein: Why I Won’t Mourn WD-50 When it Closes

By Joshua David Stein
Hudson Eats. (Photo by A. De VOS/PatrickMcMullan.com)
Jun 10

Hudson Eats, the Food Fetishist’s Food Court, Debuts Downtown

By Joshua David Stein
More like an architectural rendering of a hotspot than an actual one. Photo: Daniel Krieger
Apr 30

Bobby Flay’s Gato Conceals Genuine Adventure Behind Slick Blandness

By Joshua David Stein
Since when have eggs, pancakes, waffles or granola ever made anything great? (Photo: Jon Mountjoy)
Apr 15

The Breakfast Manifesto: New York Chefs Suck at Breakfast

By Joshua David Stein
Apr 1

War Food: At Camille Becerra’s Navy, Eating Isn’t the Main Course

By Joshua David Stein
Mar 18

Ill Communication at The Little Elm

By Joshua David Stein
Narcissa at the Standard East Hotel
Mar 4

Listening to Vegetables

By Joshua David Stein
Feb 19

In an Age of Hype, Look to the Birds

By Joshua David Stein
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