Edible Manhattan

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Edible Manhattan

A seasonal exploration and celebration of the city's local food and drink.

10/17/2025

In the city that never sleeps, coffee isn’t just a morning staple, it’s part of the fabric of our lives. But in recent years, that fabric has felt increasingly threadbare.

, which has its original branch in Fort Greene, Brooklyn, and another in the Bronx, is the antithesis of the corporate coffee hustle culture. Each store is distinct, and reflects the flavor and feel of the neighborhood in which it is nestled, but they both share the same foundational ethos: love of community, emphasis on warm hospitality, scratch-made food, great coffee.

We sat down with cofounder Rohan Duggal to find out more about what’s percolating behind the scenes. Click the link in our bio to read the full story.

10/06/2025

“We had thought, If we had another store, where would we go? It was always the West Village.”
Gautier Coiffard

On the cover of our Fall issue: The couple behind L’Appartement 4F (), Ashley and Gautier Coiffard, who opened a second iteration of their sensational Brooklyn Heights bakery, L’Appartement 4F, in the West Village.

Story written by / Photography by .ellington

Partners in life and their bakery, L’Appartement 4F—a local, and then viral, sensation with its authentic Parisian croissants, and no-less-authentic, but wilder and wilier Nutella and Everything Bagel versions—Ashley and Gautier Coiffard have set up a second shop in Manhattan’s West Village. Operating as a takeout window, with a near constant lineup down the block, the second location has grown their little bakery’s staff to 70 employees, with at least one surprising benefit for Gautier: “Now I can be more involved in baking again,” he says.

Link in bio for this story and more from the Fall issue.

09/26/2025

NYC’s ultimate food weekend, , returns Oct 15–19—now along the stunning waterfront of . Enjoy 50+ events, tastings, parties and dinners, all in support of and . Tickets at https://nycwff.org/?utm_source=Edible&utm_medium=Email&utm_campaign=General

09/02/2025

The best oat milk latte you’ve ever had is closer than you think. 70% fresh-roasted cold brew coffee, 30% triple oat cream (their extra-rich oat milk blend), and 100% Brooklyn. Find their new canned latte and cold brew at all Brooklyn Roasting cafés, select delis across the five boroughs, and online at brooklynroasting.com Brooklyn Roasting Company

08/22/2025

“While I have some stake in the tariff discussion, bemoaning them feels like playing as a pawn in a pre-ordained chess game… I have no desire to play.”

When tariffs shift the board, small distillers like Colin Spoelman (), founder of , don’t fold—they pivot. Resiliency is the name of the game in bourbon making. Being a small distiller can be a strength.

Read Colin’s full article through the link in our bio.

Story by
Illustration by

08/20/2025

“Generally, I just take what she brings because I know it will be the best.”

In elevating foraged food, chefs like Eddy Leroux (), executive chef at , are helping us understand and celebrate the diversity and healthful abundance that can be brought to the table.

The key is finding a forager you can trust. Leroux, and Emma Bengtsson (.chef) of Aquavit (), looks to Tama Matsuoka Wong (). “There are so many layers to these plants and what they offer us.”

Learn more through the link in our bio.

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Illustration by
Photography by Ngoc Minh Ngo, Elinor Kry / The Guardian, Yossy Arefi

08/19/2025

The Anne Saxelby Legacy Fund is a 501(c)(3) that honors the pioneering spirit of Anne Saxelby by funding fully paid apprenticeships for young adults on sustainable farms across the country. Rooted in Anne’s belief that good food can change the world, the program connects the next generation of changemakers to every part of the food system—from soil to kitchen—drawing on Anne’s deep relationships across the culinary world to inspire and sustain that journey.

This mission comes to life each year at their Annual Benefit, which brings 2,500 guests together with celebrated restaurant partners like Gramercy Tavern, Roberta’s, Via Carota, and Claud in support of the next generation of food leaders.

The Anne Saxelby Legacy Fund is offering our audience $25 off general admission tickets with code “EDIBLE”. Grab your tickets through the link in our bio.

Photography courtesy of The Anne Saxelby Legacy Fund

08/08/2025

Few restaurateurs have done as much to shape downtown New York, and its dining scene, as Keith McNally. After a debilitating stroke in 2016, the founding force behind the Odeon (), Balthazar (), Pastis (), and Minetta Tavern (), among others, began working on a memoir. Published this May, “I Regret Almost Everything” is a remarkably frank and funny telling of the former Londoner, filmmaker, lover, troublemaker, and serial proprietor’s 50 years in restaurants.

In an exclusive interview with Edible Manhattan Editor John Ortved, he discusses his book and the restaurant world he helped create, dishing about myths, money, and one topic “too sexual to mention.”

Dive into the interview through the link in our bio.

“I Regret Almost Everything” (Simon and Schuster) is available wherever books are sold.

Story by
Photos courtesy of Keith McNally

08/04/2025

Specialty food used to mean wheatgrass shots, bulk beans, high-fiber crackers, and other poorly packaged, subsistence-over-flavor snacks.Today, specialty food drives menus at the best restaurants and new product lines at even the largest grocery chains.

In New York State, especially the Hudson Valley, we are blessed with a profusion of new and established specialty producers serving up diverse products, often influenced by their own heritage or life experiences.

Read the full article to learn more about these products we LOVE! Link in our bio.

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Photos courtesy of Great Jones, Harney & Sons, Ithaca Hummus, Julia Gartland, Chobani, The Matzo Project, Julia Gartland, Michael Valiquette

07/30/2025

We had the absolute pleasure of partnering with and the legendary for a night of indulgence at , celebrating all things cheese. The menu? A dreamy lineup featuring tartines, tarte flambée, seasonal crudités, frittata, and a stunning baked double cream, all starring Fromager d’Affinois in its most delicious forms: wheels of Le Fromager, Excellence, Truffes, Peppercorn, Garlic & Herbs and Florette, plus the adorable new line of Petit d’Affinois Double Cream and Triple Cream.

Made in the Auvergne-Rhône-Alpes region of France, Fromager d’Affinois is a luxurious cheese with a signature smooth, buttery texture and bloomy rind. Thanks to a signature ultrafiltration process developed by Fromagerie Guilloteau, each bite is exceptionally rich and creamy, combining modern technique with the timeless craft of French cheesemaking.

Huge thanks to everyone who joined us to toast (and taste!) this incredible Fromager d’Affinois feast!

Photography by:

07/22/2025

Fortuna’s Sausage & Online Italian Market has all of the ingredients for a heartfelt, modern family business, made in the USA with Calabrian roots.

“We use my grandparents’ recipes, and we pioneered the movement to use all natural ingredients without nitrates, GMOs or other unnatural ingredients in our sausages, salamis, pepperonis and other cured meats in the 1990s,” says Patti Fortuna, the third-generation owner of her family’s business.

That said, Patti, her husband Paul, and son Chris aren’t merely cranking out Nani and Papa’s Calabrian classics.

Click the link to find out more.

ediblemanhattan.com/sponsored/cure-your-salami-blues-with-fortunas

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