Edible Manhattan

11/20/2025

If you have a lot of nice people on your holiday list—all of whom deserve unique, locally crafted, soulful gifts that no one else will think to give them—we’ve got you covered. From bitters that will spice up happy hour, to delicious and twee macaron snowmen, to botanical fragrances that deliver insta-Zen, there is something here for everyone on your list.

We selected tried-and-true favorites that offer a feast for the eyes and other senses. They are also made by independent businesses who are as committed to sourcing locally and supporting the community as you are.

Click the link in our bio for fresh ideas that will make for a very merry holiday season.

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11/17/2025

The NY Cider Festival 2025 offers an exciting day of tastings and personal connections with 25 top New York State producers. It’s designed to showcase the state’s proud agricultural legacy and the creative way that history is deployed today by New York’s cider makers.

For more information go to www.newyorkcider.org.

11/13/2025

11/11/2025

For devoted ciderphiles and the merely curious alike, there is no better place to explore the diverse range of exceptional NY ciders than at the NY Cider Festival 2025.

The party is set for Saturday, November 15, at , starting at 11 am for VIPs (tickets are $50), and noon for everyone else ($40).

For more information, and to buy tickets, go to www.newyorkcider.org.

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11/06/2025

What began as a homesick experiment in a Brooklyn apartment has become one of New York’s most beloved bakeries.

When Ashley and Gautier Coiffard opened L’Appartement 4F, their Parisian-style croissants and baguettes drew lines around the block. Now, with a new West Village location in the former home of James Beard, they’re proving that French charm and NYC hustle make the perfect recipe.

Read the full story of how a little butter, and a lot of love built a New York City legend.

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Photography by .ellington

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.

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.

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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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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.

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Photos courtesy of Keith McNally