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Edible Manhattan

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

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

04/08/2025

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

30/07/2025

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:

22/07/2025

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

18/07/2025

Meet Derby Cup Coffee (), Chinatown’s new warm and inviting café where horse racing passion meets downtown cool.

Founder Yasmin Kaytmaz (), part artist, part lifelong horse enthusiast, created a cozy, art-filled space inspired by a jockey’s tack room—dark cherry wood, vintage details, and bold local artwork. With no-nonsense coffee and crave-worthy croissants, Derby Cup is a fresh take on NYC café culture.

“In New York, there’s this trend of very clean lines, a Copenhagen kind of feeling. And we’ve lost that draw to hang out and to comfort,” Kaytmaz says.

Ready to settle in and stay awhile?

Link in our bio to read the full story.

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Photography by:

25/06/2025

Specialty foods rule our Summer issue. From foraged flowers upstate to coffee and freshly baked baguettes in Chinatown, taste becomes a bridge between kitchens, cultures, and people.

ON THE COVER
Yasmin Kaytmaz () Bets On
Story written by / Photography by

PLUS
An exclusive interview with on his memoir, “I Regret Almost Everything”

“Dinner is About to Get Wilder” by / Illustration by , featuring , , , , .chef, ,

“When Life Gives You Tariffs”, an Op-Ed by on behalf of / Illustration by

“The Big B**g Theory” by .fortney / Photography by featuring .nyc, ,

“Specialty Food Goes Beyond the Pantry” by featuring , , , , , , ,

Find the first copies of our Summer issue at the ’s Summer Fancy Food Show, happening at June 29-July 1.

20/06/2025

What does your coffee order say about you? Apparently, a lot.

Activated charcoal, cardamom-rose syrup, black sesame foam? We are in a new age of barista-as-mixologist, and we’re not mad. NYC cafés are going all in on maximalist coffee culture, and we tracked the best of the bunch like .coffee, including pistachio latte.

Link in our bio to learn more.

16/06/2025

Mark Bittman writes about how New York’s water, supplied by the finest reservoirs in the world, has never been more essential.

Without water there is no life, which perhaps helps to explain why New York is among the most vibrant places on earth: We have abundant waterways of all types imaginable, from ocean to Great Lakes to our reservoirs.

There are many ways to think of our water: As our primary drink (and as an ingredient in other, non-essential drinks!), as one of the three essences—along with sun and soil—needed for our agriculture to thrive, as a source for recreation and cleanliness, and, for its beauty, as an object of our gaze. No one who has seen the harbor of New York City, the Hudson fjords, the reservoirs that slake our cities’ thirsts, and the incomparable Great Lakes can fail to have been impressed at the variety and sublime nature of our waters.

These waters need protection. As recently as the middle of the last century, they were thought of as nature’s cleansers, places where toxins and trash could be dumped without harm. The environmental movement sounded that alarm, and now, federal, state, and local laws, aided by dozens of hardworking nonprofits, protect streams, rivers, lakes, and watersheds. This essential work must continue and even accelerate if we want our descendants to be able to appreciate the glorious waters of New York as much as we do.

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Illustration by:

12/06/2025

Spend a Night In the Life with of for the perfect night in. Dinner with a professional host means neighborhood gems, cozy diners, and the kind of evening where you just want to savor it all.Amber is the face behind To Be Hosted, a full-service event media company specializing in bespoke dinner parties and celebrations, supper clubs and all! ’s next dinner party is on Tuesday 6/17. Tickets are available on OpenTable! Click the link in their bio for more information!In this series, we have the rare opportunity to follow food industry creatives on an average night in their busy and chaotic lives for some much deserved time off the clock. Keep an eye out for so much more from this series!

10/06/2025

Octopus. Anchovies. Gold leaf. A whole hot dog. The cocktail garnish is having a moment—and it’s not exactly subtle.

In The Problem of the Cocktail Garnish, we dive into the world of drink decoration at —where visual punch meets actual flavor, and where a hot dog martini might just be your new favorite cocktail order.

Read the full story–link in our bio.

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Photography courtesy of and .bui (for )

29/05/2025

Eduardo Cuenca of is hitting to scoop up fresh mussels for a simple, flavorful recipe—and yes, he’s repping the Knicks all the way.Eduardo is the force behind Arroces NYC, a paella pop-up that’s taken the city by storm with street food that feels like a full-blown celebration. He was just featured in our latest article, Pop Stars, highlighting the city’s most exciting new wave of pop-up food vendors. Link in our bio to read the full story by .fortney Arroces will be at 63 Grand St. in Williamsburg on Sunday, June 1st, from 2-6pm for the long awaited Paella Rave! Don’t miss the rice or the rave!In this series, Market Cooking, chefs and creators highlight our local vendors, celebrate seasonal and local ingredients, and our communities that grow them. Be sure to keep an eye out for more from this series…big things to come!

27/05/2025

If new york is a body, the Hudson Valley is its heart.

From the orchard straight to the bottle, Hudson Valley is pouring passion into every sip. Farmers and makers are reimagining what it means to grow, produce, and connect—with the land, with each other, and with the communities they serve. This isn’t just about cider, wine, or sake—it’s about sustainability, generational farming, and small businesses creating big impact.

That same spirit flows into Brooklyn, where Happy Cork curates women- and BIPOC-owned brands with a focus on quality, authenticity, and story. From Hudson Valley–grown apple brandy to small-batch Brooklyn cocktails, every bottle reflects a commitment to craft and connection.

Story by: .gram

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