Nadia Chaudhury is a born-and-raised New Yorker who is the deputy editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food ...

Pearl Oyster Bar does not serve a “traditional” New England-style lobster roll (too much mayo), but it does offer a lobster sandwich that is beloved by New Yorkers. It’s basically about a quarter ...

The James Beard Award semifinalist oversees Mexican restaurant Casa Susanna in the Camptown Hotel in the Catskills. There, ...

Emma Orlow is a former editor and reporter for the Northeast region at Eater, who focused primarily on New York City, where she was born and raised. She covered restaurants, bars, pop-ups, and the ...

Richer restaurants can wait out the bureaucracy of outdoor dining permitting, but independent ones are getting squeezed out ...

West Village’s new Korean-ish neo bistro Somssi feels like it’s been in the neighborhood for a while, but it’s only been open ...

Pravda, the Soviet-themed Soho vodka bar that burned so brightly in the late 90s and early aughts, will close for good at the end of June. Owner James Huddleston will reopen the space as a different ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and VICE’s Munchies. This ...

Emma Orlow is a former editor and reporter for the Northeast region at Eater, who focused primarily on New York City, where she was born and raised. She covered restaurants, bars, pop-ups, and the ...

Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author.

Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author. Mitchell’s previous experience includes stints at ...

“We are in the process of trying to finalize the lease, and we would like to try to keep the name,” Drukier told Eater, adding that the culinary vision would stay largely intact. “It would be the same ...