One night, as an 18-year-old line cook at Fish Face in Sydney, Josh Niland forgot to transfer 15 uncooked portions of kingfish from a service refrigerator back to the walk-in. The next day, he got an ...

In March 2017, I visited my brother in Washington, D.C. and we visited The Dabney, a then-two-year-old restaurant that had been garnering lots of high praise. We were dropped off by an Uber or Lyft in ...

A display of dry-aged fish reflects flames from the grill at Theodora in Fort Greene. Photo: Hugo Yu On a recent Sunday evening at Theodora in Brooklyn, the main attraction wasn’t the plush pockets of ...

Dry-aged fish is the new dry-aged meat as chefs like Tony Inn of Midtown's Taru hone in on the culinary preservation technique. Tamara Beckwith New Yorkers are shelling out serious clams — and casting ...