The Longform Guide to Restaurants
Pocketful of Dough
If you walk into New York’s best restaurants without a reservation, what does it take to get a table?
Chef on the Edge
David Chang’s manic quest for a flawless restaurant.
In Which We Don't Do Coke in the Bathroom of the Restaurant
An essay on waiting tables.
A Cocktail Party in the Street
An interview with Alan Stillman, who in 1965 founded T.G.I. Friday’s, the first singles bar in America.
Why McDonald's Fries Taste So Good
Mysterious, man-made “natural flavor” explains why most fast food—indeed, most of the food Americans eat—tastes the way it does. An early excerpt from Fast Food Nation.
One Night at Kachka
A minute-by-minute account of what it takes to run a restaurant.
The Kitchen Network
America’s underground Chinese restaurant workers.
The Zankou Chicken Murders
The creator of the California-based food chain kills his mother, sister and, finally, himself.