MUSHROOMS BY ANTHONY COTSIFAS

A lush Twenties-style dim sum restaurant in London’s Brixton stands out in a heavily male-dominated industry with an all-female kitchen and a beverage program of female producers.

An all-night revel under the stars updates Mexican traditions with respect, just as AdrinAdrina and Elliott Coon are doing with their artisanal, handmade mezcal.

The Industry City brewery brings the tradition and refinement of Japan to Brooklyn with a new sake that is floral and sweet.

Eleven-year-old Stella O’Neill reviews the offerings at a new candy shop serving New York’s homesick Scandinavians and others who don’t want to lose their childhood excitement.

In his first book, the In Pursuit of Tea founder shares twenty-plus years of experience in a mix of history, cultural study, and instruction manual.

With its mushroom minifarms installed in various locations like Whole Foods and Mission Chinese Food, the Brooklyn start-up offers hyper-local food through impressive technology and design.

Still just shy of his twentieth birthday, the young chef proves he’s ready to take charge with his new restaurant Gem, which bridges the divide between casual and fine dining with a set menu experience on New York’s Lower East Side.

The celebrated design duo brings together the best parts of two famously refined cultures in its first restaurant and stand-alone store in New York’s SoHo.

The Swedish chef has earned a Michelin star by combining the tenets of New Nordic cooking with the unique ingredients of New York State’s terroir at his Williamsburg restaurant Aska.

After leaving her post at Mission Chinese last fall, the chef has been focusing on artist collaborations and advocating for women’s, immigrant, and LGBTQ rights.

Even as he upgrades his supper club Pith from his Columbia dorm room to a Brooklyn townhouse, the young chef keeps his meals focused on the social experience.

Our annual selection of gifts for you and yours, including everything you can imagine from a silk toothbrush on up to your own private island.

A new laundromat in Williamsburg aims to elevate an everyday task with a cafe, healthy and organic detergents, and clean design.

The food and lifestyle expert’s inaugural cookbook masters our experience of seasonality through flavor and presentation, with elevated yet attainable food and design.

Restauranteur Gabriel Stulman reinvents his successful strategy at his latest West Village restaurant, offering an eclectic, daylong menu in an apartment-like setting that makes customers feel right at home.

With a new fast food restaurant steps away from its iconic Michelin-starred Eleven Madison Park and the NoMad, the Make It Nice group brings elevated cooking and ingredients to your everyday lunch.

After years at Bar Tartine and working under Francis Mallmann, the Argentine chef opens his first restaurant Metta in Fort Greene with a local, produce-heavy menu all cooked over an open flame.

With the holidays around the corner, we’ve gathered together a selection of cheeky, clever, and meaningful presents to help you brighten someone’s season as we head into 2017.