Chef Kwame Onwuachi remembers tough conversations he had with investors while trying to open a restaurant in Washington, D.C.

I’m cooking with Sam Pollheimer, our executive chef at the company. Chef Lucas is there, along with Chef Garrett and the rest ...

I once described the restaurant as a “galley-shaped warren with seawater-colored walls,” but almost a year into its passage, ...

Why would you pay $15,000 or $20,000 a month on Vanderbilt when you can pay the same for a space in midtown right now?” says ...

When the restaurant Olmsted opened in Prospect Heights in 2016, it seemed designed to give a large contingent of Brooklyn ...

Welcome to Grub Street’s rundown of restaurant recommendations that aims to answer the endlessly recurring question: Where ...

July was supposed to be a post-Pride recovery period, which makes it all the more annoying for Fran Tirado, editor-in-chief ...

Snacks (not “small plates,” which are taxonomically distinct) have always been a safe bet at the city’s wine bars, which ...

It was a little after 10 p.m. on Tuesday, and Lucinda Williams had just sauntered out of the back room. She faced a small ...