Restaurants

The New York City Department of Sanitation has a new proposal that would expand the organic waste separation program to additional food establishments and food-related businesses.

If you’re looking to have the kind of delicious food you can get on a night out, but don’t like leaving your home, there may be some good news headed your way. So-called “Ghost Kitchens” or “Virtual Restaurants” are operating on a delivery-only basis and are aiming to revolutionize the ever-expanding food delivery business. Stefanie Tuder, Senior Editor, Eater NY, shares more on this new trend, and if some restaurants may be taking a gamble.

The approach is so simple that you might wonder why it hasn't been implemented before. A new website connects those with food in New York City with those who distribute it to people in need.

Oxbow Tavern opened on the Upper West Side of Manhattan just a year ago. But already owner Greg Hunt has had to raise prices and cut back on staff. Hunt is among the restaurateurs in the city who say the state's minimum wage increase is hurting their bottom lines.

A New York City startup is trying to put an end to food-borne illness with a simple two-second test. PathSpot is a system that protects food service companies and their customers by scanning employees' hands to see if they have any harmful contamination that could make someone sick, in less than two seconds.

Michelin is best-known for its star-rated restaurants. But Michelin has added dozens of New York City restaurants to its Bib Gourmand list, which featured affordable eateries. The newbies are extremely honored. Michelin's Bib Gourmand added 27 new entries. In total, 129 restaurants are on the list. What this means for customers is not only is the food good, but so are the prices.

Food Done It? is a Who Done It? with food—a delectable scavenger hunt where participants' sole mission is to solve a made-up crime while eating and drinking along the way. Kevin and Elizabeth, husband and wife, watched their fair share of Sherlock and The Chef's Table. They came up with the first-of-its-kind idea just over a year ago. It's a four-hour smartphone-guided tour involving a series of clues and trivia to solve scenarios based on a 1918 mystery.

When you crave great food at a great price you crave cheap eats. Luckily, New York magazine has done all the legwork for you and published its findings in its annual issue on the best places to grab an inexpensive nosh. So what exactly is cheap? Any dish for $25 or less.

Montreal is only about a 90-minute flight from New York City. We had to check out a dish the city is known for: the poutine at La Banquise. Open 24 hours a day, La Banquise has been a staple in its Montreal neighborhood for decades. Why do many New Yorkers visiting Montreal have to try the poutine at La Banquise? Because it is the best, says the owner. But what exactly is poutine? At its most basic, it is three ingredients: French fries, cheese curds, and brown gravy.

New York City's restaurant scene is always evolving. Right now, it is in the middle of a delivery boom. With services Grubhub, Seamless, Uber Eats, and Amazon Restaurants, you really don't have to leave home to get a good meal.

Restaurants often face challenges staying afloat in an expensive city such as New York. Businesses battle rising rents and a lot of competition. But as of late, some apps are changing the game. KettleSpace launched about six months ago. It works with restaurants and bars to open their dining rooms to freelancers and entrepreneurs during the off hours.

Get ready New Yorkers, there's an unstoppable meatball rolling into town. This $100 meatball at Davio's is making its savory debut for one day only on March 9, 2018. Not coincidentally, that is National Meatball Day. But even international foodies are digging deep into their pockets and making the trek to the Big Apple.

This edition of the Lap of Luxury brought us into the kitchen at Café Boulud with Chef Daniel Boulud and Chef de Cuisine Aaron Bludorn, who are making two beautiful fish. Chef Boulud started working in a kitchen in Lyon, France as a teenager, himself. And legend has it, he had never been inside a restaurant before. Chef Boulud told me that isn't an urban legend at all. It's true. The first time he stepped in a real restaurant kitchen was the first time he went into a real restaurant.

The biggest obstacle to starting a successful restaurant in New York is often being able to afford the rent. A solution to that problem is turning into the hottest trend for finding amazing food: food halls have been popping up around town.

New York is the city that never sleeps. Nightlife is a $10 billion business in the five boroughs and employs more than a 100,000 people, according to a City Council member. And now, the city will be getting a director of nightlife who will be a liaison among the vibrant restaurant, bar and nightclub scene, the neighborhoods where they are located, and City Hall.

Who doesn't love pizza? Statistics show 93 percent of Americans eat at least one slice a month. If that's a takeout order, it'll probably come in an old-fashioned clay-coated box. Buy a pie and you'll get a sturdier corrugated one. But this wasn't always the case.