Manhattan Resto — Restaurants & dining

How a restaurant actually earns its A in New York City

How a Manhattan restaurant actually gets permission to put tables on the sidewalk

Dining Out NYC replaced the pandemic-era honor system with a permanent license, and the city's own timeline says review can run up to six months.

The letter grade in every NYC restaurant window, explained

A, B, C — the card by the door comes from a points system, not a vibe check. Here is how the city actually scores it.

East Harlem’s chopped cheese, and the two men who say they invented it

At Blue Sky Deli on First Avenue, the counter’s own staff can’t agree on the sandwich’s origin — which is part of why the story keeps traveling.

Flatiron's Borgo and Chinatown's Lei take home 2026 James Beard Awards

Wine director Lee Campbell and chef-owner Annie Shi give Manhattan two of the night's biggest wins, while a third New York honor lands in Queens.

Why that mystery line on your Manhattan check just got a new rulebook

A city rule on restaurant surcharges took effect in April, and a state law on credit-card fees has been on the books since 2024 — here's what a diner is actually owed at the bottom of the bill.

The unwritten rules of eating out in Manhattan: reservations, the bar seat and the check ballet

New York dining has its own etiquette — set by real estate, clocks and crowds — and knowing it makes every table better.

Two car-free Manhattan Saturdays left — and they overlap Restaurant Week

Summer Streets opened its Manhattan run on August 1; the DOT's remaining dates, August 8 and 15, put a car-free corridor next to Restaurant Week tables through August 16.

Michelin adds 15 New York restaurants to its 2026 selection — stars come later this year

The July 15 additions put new names into the guide's New York selection, but the red book's stars and Bib Gourmands wait for the autumn ceremony.

Tatiana's America: how Kwame Onwuachi turned Lincoln Center into the hardest reservation in New York

Bronx-raised, Nigeria and Louisiana in his cooking, a failed first restaurant behind him — the documented career of the chef who opened the city's most talked-about room in 2022.

Where the deli lives now: a working guide to Manhattan's Jewish counters, east side and west

Pastrami by the pound, bagels-and-lox counters, and the appetizing stores that outlived the Brooklyn flights — where the tradition actually sits on the island in 2026.

Boiled, baked, union-made: the New York bagel's century from Yiddish delis to every corner in town

A Polish-Jewish bread arrived with the immigrants, got unionized on the Lower East Side, and then mechanized its way to becoming the city's default breakfast.