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Grub Street

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@grubstreet

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Eat like the experts — food news and restaurant recommendations from @nymag

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#grubstreetdiet

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It’s finally cold, so eat like it. This month: Zimmi’s debuts its sidecar, the cooking of Brazil gets a new showcase, we have a tip for getting into the Corner Store’s new sibling spot, and more. Head to the link in our bio to read more about why our team thinks these spots are must-visits this month. Illustration: @naomiotsu 02 Nov 2026

For months chief restaurant critic @matthewschneier has been answering the same question: Why pick the *43* best restaurants? “I wanted a guide that included places with the best cooking, places with the best ingredients, places with the best service, and places with the best vibes. The best bang-for-your-buck spots and the best money-is-no-object destinations,” he writes. “All of these bests need to coexist on one list, and 100 would be an unwieldy many; 20 cruelly few. So how to winnow? Same way you get to Carnegie Hall: practice.” Now in its second year of service, this roster was assembled by eating as variously and voraciously as possible. Twenty-nine of last year’s entries return; 14 new establishments have been added. Swipe to see a selection of his best picks — and tap the link in our bio to see the full list of 43. Video: @_hugoyu, @dahniamy 14 Oct 2026

If you’re like us, you’re currently thinking about what you want to do this weekend. To help, we’ve debuted our newest guide. Every Thursday, we offer you exactly what this column’s name promises: five things to eat this weekend. We’ve sifted through the newest restaurant openings, events, and limited-run menu items so you don’t have to. This week, we’re excited about a Diwali feast, kvass-glazed carnitas, a floating island, a sunchoke tart, and gossip-worthy avocado toast. Get the full rundown from @baburoset at the link in our bio. Illustration: @igorbastidas 06 Nov 2026

Most people know Steve Kornacki (@steve01450), NBC’s chief data analyst, as the white-shirt-and-khakis, nerdy-sexy stat guy who meticulously breaks down poll results on Election Night. He also makes regular appearances on the network’s sports broadcasts — as he did this past weekend at the Breeders’ Cup — but despite his weekly presence on the network’s Sunday-night NFL coverage, Election Day is Kornacki’s real Super Bowl. (This year, he live-streamed updates for over ten hours straight courtesy of the “Kornacki Cam,” amassing a record 29 million views.) Having spent over a decade covering politics, Kornacki has developed a strict Election Night routine that purposely excludes food. “I read a biography of Red Auerbach, the legendary Boston Celtics coach, many years ago,” says Kornacki, who grew up in the Boston area. “He never ate on a game day because he believed that it took his edge off. That’s stuck with me through the years.” Read Kornacki’s election-prep #GrubStreetDiet at the link in our bio. Illustration: @ryan_inzana 06 Nov 2026

Kirbee’s (@kirbees_greenpoint_brooklyn), which touched down in September, is the latest addition to Brooklyn’s resurgent barbecue scene. Bark, in nearby Bushwick, is southern BBQ seen through Dominican eyes, while Kirbee’s represents the opposite: two Texans teaming up to show the North what’s what. Kirbee’s is a collaboration (a supergroup, more like it) of Jonny White, of Fort Worth’s Goldee’s, and his former protegée Chuck Charnichart, of Barbs B Q. Charnichart’s flavors lean a little more Mexican, based on her family’s recipes (a specialty is the South Texan Instagram staple espagueti verde, or poblano-and-crema green spaghetti), White’s a little more “competition barbecue.” Customers can order a “Jonny’s way” plate with more of his specialties or a “Chuck’s way” plate with more of hers, and the two collaborate on some truly excellent, pink-rimmed brisket, the techniques for which they learned together at Austin’s Franklin Barbecue and further honed at Goldee’s. As for the divided menu? “We have it split up pretty down the middle,” White says. “We’re doing our own recipes because that’s what we’re good at.” At the link in our bio, read what chief restaurant critic @matthewschneier thought of the new arrival. Photo: Matthew Schneier 04 Nov 2026

"There are those who claim, correctly, that any Thanksgiving meal only exists as a warm-up to the main event: pie," writes Charlotte Druckman (@chardrucks). "I always take a maximalist approach; I am notorious for skipping the turkey and picking at least three pies, just for myself." This year Druckman focused on familiar flavors in new forms, vetting close to 20 new offerings. (Custard, as you’ll see, is big.) She then ranked them based on personal preference, "but I think the best move would be to order one of each and set out a spread so everyone can decide which pies they love best," she writes. Read more about Druckman's top picks at the link in our bio. Photos: Mishie’s Pies, The Pastry Box, @scottdsemler, Librae 03 Nov 2026

Bon appétit! November’s perk is here. This month, subscribers who dine at @misipasta get a free jar of Simple Sauce and box of rigatoni to take home after their meal. 🍝 ‘New York’ Perks is a lineup of monthly treats exclusively for our subscribers. Tap the link in our bio to learn more about the program and tag the friend you want to get some pasta with in the comments. 01 Nov 2026

@thisiskaychun — who worked for “all the food magazines” before, about ten years ago, joining New York ‘Times’ Cooking — understands that a great recipe will become something people cook again and again. “It’s such an amazing feeling to know that someone enjoys your food so much that it’s part of, you know, their daily life,” she says. Chun grew up in New York, attended culinary school here, and worked in restaurants (including her own) before shifting full-time to recipe development. Her recipes tend to avoid “easy weeknight cooking”–style tropes in favor of focusing on things that are, more than anything, delicious — an approach that drives her first cookbook, ‘Gather Around My Table.’ “I’m really driven by flavor,” she says. “I want to bring all of that stuff that can happen when you have, like, ten sous-chefs at your disposal, but make it so you can have that at home.” When Chun’s at home she is — surprise — often cooking in the service of development, but she also manages to shift to a different gear when it’s time for dinner. “Cooking for work, there’s a mission — whether it’s coming up with a weeknight dinner or trying to work with tofu or using only five ingredients,” she says. “When I’m cooking for myself, I make whatever I’m in the mood to eat. It’s a time of freedom, which is why I started cooking in the first place — it makes you happy.” Read her #GrubStreetDiet at the link in our bio. Illustration: @sarahkilcoyneart 01 Nov 2026

To celebrate Filipino-American History Month, editors @sofia_mareque and @jrellosa sampled a veritable cornucopia of coffees and pastries at five Filipino bakeries and cafes across the city. Steal their itinerary: @cafepillar ➡️ @fromkora ➡️ @bukas.cafe ➡️ @kapetorta ➡️ @hoy.nyc @arellanopandesal Video: @shaydcohen 30 Oct 2026

If you’re like us, you’re currently thinking about what you want to do this weekend. To help, we’ve debuted our newest guide. Every Thursday, we offer you exactly what this column’s name promises: five things to eat this weekend. We’ve sifted through the newest restaurant openings, events, and limited-run menu items so you don’t have to. This week, we’re excited about Filipino bar snacks, lots of pies, zhuzh-y hash browns, a new pastry line (really), and some fall-friendly pizza. Get the full rundown from @baburoset at the link in our bio. Illustration: @igorbastidas 30 Oct 2026

When the revamped Café des Artistes opens next year on the Upper West Side, it will join a wave of new restaurants that are also very old restaurants. Across Central Park, on Lexington Avenue, Jon Neidich has leased the space that was home to Donohue’s Steak House, where he’ll court the old regulars with an as yet unnamed establishment opening in 2027. “I think a lot of them will come back and hopefully enjoy what we did,” he says. While he can’t use the old Donohue’s name, he can evoke the memories of being in that place: The wooden walls and black-and-white linoleum floor will be refurbished; there will be black vinyl booths on at least one side of the room, and the new bar will be where the old one stood. “My goal is for it to feel very similar,” he says. In Brooklyn, the century-plus-old Sicilian sandwich shop Ferdinando’s Focacceria reopened this year as @barferdinando. Moving toward Atlantic, Georgia Fulton reopened @samsrestaurantbk with the same name, façade, and décor, while Alex and Miles Pincus, owners of several bars in New York and New Orleans, assumed control of @montero.nyc, where they changed very little. The owners of @mamalinyc, a café and bar that looks from the outside exactly like the Village Cigars shop it replaced, and Mash Inn, which co-opted the faux–Lannon-stone façade and corrugated-metal awning from the laundromat that previously occupied the space, say neighbors were happy to learn that the character of the businesses wasn’t changing entirely. At the link in our bio, read Robert Simonson how the new old restaurants cropping up around the city reveal a particular comfort now in saving spaces that have endured for decades. Photo: Mick Hales 29 Oct 2026

Fried chicken is not hard to come by at the many nouveau-country cafeterias around town — or anywhere else, writes chief restaurant critic @matthewschneier. *Unlimited* fried chicken is a rarer bird. For that, you can head on down to Good Time Country Buffet (@goodtimebuffet), which looks airlifted not only from somewhere south of Marietta but also somewhen circa 1998. There, amid the steam trays of Salisbury steak, collard greens, baked beans, and candied yams, the partners behind the Korean restaurants C As in Charlie and Kisa have recreated the Atlanta-area southern buffets of their expatriate American youth, an exercise in memory that is an invitation to abundance. For $26.99 a head, the price of an appetizer at many fine restaurants around town, the only limit is your enthusiasm. Good Time’s owners — David Yun, Steve Choi, and Yong Min Kim — mastered this kind of immersive scenography at Kisa, which is kitted out as a Seoul taxi drivers’ diner, accurate down to the boxy antique TV mounted on the wall. Here, Yun said, they wanted to incarnate the buffets, some of them Korean owned, that had set the scene for him when he immigrated to the U.S. in 2000. The décor is essential to the disorienting experience: the dowdy plush of green carpet, the grannyish wallpaper, faux Tiffany lamps. The music is an early-aughts Atlanta Honda Civic soundtrack: Akon, Usher, Lil Jon. The appeal, writes Schneier, cuts across communities. Read his full review at the link in our bio. Video: @_hugoyu 28 Oct 2026

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DfQDPLcEzvj	It’s finally cold, so eat like it. This month: Z…
Dee0Y9zCPoc	For months chief restaurant critic @matthewschne…
DfaT2vtkwBR	If you’re like us, you’re currently thinking abo…

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shortcode	caption	likes	comments
DfQDPLcEzvj	It’s finally cold, so eat like it. This month: Z…
Dee0Y9zCPoc	For months chief restaurant critic @matthewschne…
DfaT2vtkwBR	If you’re like us, you’re currently thinking abo…

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username	full_name	user_id	is_verified	is_private	profile_pic_url

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