The Public-House Boys
Phil Winser, James Gummer, and Olivier van Themsche—the trio behind the Pelican, the Hero, and the Fat Badger—have done the seemingly impossible: making English pubs fashionable
Where Have All the Greek Diners Gone?
A once common sight in New York City, they have become an endangered species
George McNally
The 22-year-old dishes on getting kicked out of school in London; learning the hospitality business from his father, Balthazar founder Keith McNally; and Faux, his upcoming Tribeca restaurant
The New Capital of Chardonnay
Long known for its Pinot Noirs, Oregon’s Willamette Valley is unexpectedly producing some of the world’s finest Chardonnays. Our columnist charts the white-wine revolution out West
The Great Broth Revival
Flavor in a cup—from Brodo, to Bar Chimera’s beef iteration, to Cove’s seasonal-vegetable elixir—is back, and you can make a really good one at home
Last Call at Mezzaluna
With a potential closure looming over the Upper East Side Italian restaurant, the owner’s daughter reflects on growing up in its dining room, and what the future holds for the family business
Dinner Through the Gift Shop
New York’s art institutions—from Sotheby’s to the Met—are getting into the restaurant business, and finally making it worth staying after dark
The Great Venetian Spritz Off
With Aperol losing its fizz, Cynar—a faintly medicinal, artichoke-based liqueur—is suddenly on the rise
Club-Sandwich Confidential
The trusty club is having a moment. An inside look at how some of the most exclusive restaurants in the city are riffing on a classic
Bright Lights, Big Vintage
In his debut column for AIR MAIL, which will cover all manner of drinking and partying, Jay McInerney sets the scene of a dinner at the Odeon in celebration of his last Calloway novel—magnums of Meursault, six-liter bottles of first-growth Bordeaux, and all
Eugeniu Zubco
On the 37th floor of a Fifth Avenue tower, the 31-year-old Moldovan sushi chef and Masa alum is leading Manhattan’s most exclusive new omakase counter
Phil Rosenthal and Nancy Silverton Talk Shop
In an interview, the friends behind Everybody Loves Raymond and Osteria Mozza discuss Max & Helen’s, their new L.A. diner where everyone—from Steven Spielberg to Timothée Chalamet—has to wait in line
It’s LVMH’s World. We Just Dine in It
From Plénitude to Chez L’Ami Louis, have all of Paris’s best restaurants fallen into Bernard Arnault’s orbit?
Requiem for a Sandwich
After 117 years, a former haunt of Charles Bukowski and Mob boss Mickey Cohen will serve its last French dip
The Stalwart of SoHo
For the past 50 years, Raoul’s has been a stomping ground for New York luminaries like Chloë Sevigny, Robert De Niro, and Gwyneth Paltrow. Now it’s being discovered by a new generation
The Return of the Boozer
Young Londoners are skipping gastro pubs and returning to something a little less polished, more authentic, and decidedly sticky
The Return of Simpson’s in the Strand
The great London restaurant—renowned for its silver carving trolleys—is being revived by another great British institution: the restaurateur Jeremy King, acclaimed for his impeccable taste
Southern Comfort
A new American restaurant in Paris brings Low Country cooking to the chichi residents of the Seventh Arrondissement. But are they biting?
Flynn McGarry
After bringing Copenhagen-café culture to New York, the 26-year-old chef is now opening a fine-dining restaurant inspired by his California roots
Salad Days
As Union Square Cafe celebrates its 40th anniversary, owner Danny Meyer recalls its nail-biting opening phase
Chuck George
The Filipino-American chef is taking the smashburger craze across the Atlantic with Chuck’s
Five Hundred Years of Fusion
At Patua, the best restaurant in Lisbon, the secret ingredient is history
Biting the Brand That Feeds
Situated in the company’s New York flagship, Le Café Louis Vuitton isn’t just a department-store refueling station—it’s a thing of beauty
The Slutty Cheff
An anonymous London chef documents her adventures as a young woman in restaurant kitchens and the bedroom in equal measure
