Adam Platt

Dec 2, 2024 | grubstreet.com | Adam Platt

Dan Richer in his Jersey City pizzeria, Razza. Ask any working chef to pinpoint that particular time of the day when the sense of anticipation, intensity, and madness is at its most frenzied peak and they’ll usually say sometime in the late afternoon, an hour or so before the doors open and service begins.

Oct 29, 2024 | grubstreet.com | Adam Platt |Sinna Nasseri

encounter From burger tutorials to The Bear, the internet’s favorite chef has been all in this whole time. “Do you want a deep caramel cup or a milky caramel?” asks Matty Matheson, delicately pouring just the right amount of milk into my dark coffee with his giant tattooed fingers, like the practiced hospitality professional he is.

Apr 7, 2024 | grubstreet.com | Lane Brown |Christopher Bonanos |Jonathan Lethem |Adam Platt

Stork Club in 1961. This article was featured in One Great Story, New York’s reading recommendation newsletter. Sign up here to get it nightly. Go to any city in America and you can likely find a good Italian place, the hot Korean spot, and a semi-secret sushi counter. It’s only in New York that we have the rap-mogul restaurant, the supermodel café, the indie-director diner, and the club kids’ breakfast nook. We go to restaurants for oxtail or cocktails, but we also go to find our people.

Sep 8, 2023 | atablefortwo.com.au | Atable ForTwo |Adam Platt

Matthew Schneie, New York’s chief restaurant critic. Many readers will already recognize Matthew Schneier’s name: He has written for New York since 2019 — and this week marks his debut as our new restaurant critic. You can read his first review, of Libertine, here. And, to mark his official arrival, we sat down to ask we can expect from his forthcoming tenure. Why is your photo still so easy to find?

Sep 8, 2023 | grubstreet.com | Alan Sytsma |Adam Platt

Matthew Schneie, New York’s chief restaurant critic. Many readers will already recognize Matthew Schneier’s name: He has written for New York since 2019 — and this week marks his debut as our new restaurant critic. You can read his first review, of Libertine, here. And, to mark his official arrival, we sat down to ask we can expect from his forthcoming tenure. Why is your photo still so easy to find?