Hannah Goldfield is the food critic for The New Yorker, where she writes the weekly Tables for Two restaurant column in the Goings On About Town section of the magazine, as well as food-related essays and reported stories for newyorker.com. Previously, she was a fact checker at The New Yorker, and an editor at T: The New York Times Style Magazine. Her writing has appeared in New York magazine and the Times, among other publications.
At Romeo and Milka Regalli’s Crown Heights restaurant, vegan proteins stand in for meats, and tangy, fermented injera soaks up sauces spiked with traditional berbere spice or puckery lime.
The online startup sends meal kits and menu items from beloved restaurants nationwide, from Raoul’s decadent burger au poivre to Veselka’s borscht and pierogi.
Chicken-of-the-woods mushrooms that fry up like their namesake, snappy sea beans that need no extra salt, sassafras syrup, and other edible offerings from the wilds outside the city limits.
Rye ficelles from Bien Cuit, bâtards and miches from She Wolf, a speakeasy-style bakery with cardamom buns on demand, and more reasons to ditch your sourdough starter.
At & Sons, a “ham bar” and grocery in Prospect-Lefferts Gardens, André Mack honors the American tradition of country hams with no fewer than ten different varieties.
The owners of Astoria’s Bel Aire Diner have adapted to the pandemic by hosting drive-in movies in their parking lot, where they serve such classic fare as mozzarella sticks and “Pulp Fiction” sliders.
The owners of Hart’s, the Fly, and Cervo’s and Archestratus are among those who have converted their spaces into contactless markets, peddling produce, meats, and huge jugs of olive oil.
