Literary Hub » restaurants

Returning to the Scene: What’s Left of Café Loup, Legendary NYC Literary Haunt?

Returning to the Scene: What’s Left of Café Loup, Legendary NYC Literary Haunt?

Erin Edmison Looks Back From Her Customary Spot at the Bar

By Erin Edmison | July 31, 2024

What Working at Restaurants Can Teach Writers

What Working at Restaurants Can Teach Writers

Ethan Joella on Wanting to Open an Eatery, Teenage Jobs, and the Similarities Between Serving Customers and Readers

By Ethan Joella | July 2, 2024

Brendan Shay Basham on the Similarities Between the Chef Life and the Writing Life

Brendan Shay Basham on the Similarities Between the Chef Life and the Writing Life

"Processes are a series of moments in passing."

By Brendan Shay Basham | September 7, 2023

Skill Plus Inspiration: Wylie Dufresne Offers His Recipe for Becoming a Chef

Skill Plus Inspiration: Wylie Dufresne Offers His Recipe for Becoming a Chef

"That’s the wonderful thing about cooking is that it’s a never-ending opportunity for education."

By Wylie Dufresne | August 4, 2023

“Eat, Then Write!” Notes From Over a Decade of Restaurant Criticism

“Eat, Then Write!” Notes From Over a Decade of Restaurant Criticism

Michelle Huneven on Bringing Lessons in Food Writing to Fiction

By Michelle Huneven | April 26, 2022

Inside the Glamorous, Precarious World of Downtown NYC Dining

Inside the Glamorous, Precarious World of Downtown NYC Dining

Kim Reed on Working Babbo’s Reservation Line

By Kim Reed | November 15, 2021

Best Reviewed
Books of the Week

Ruth Reichl is “grateful” she doesn’t have to be a food critic in today’s media climate.

By Jonny Diamond | September 29, 2021

I’m Forever in Debt to Paris: Finding Peace at Brasserie Lipp

By Georgette Moger and John Donohue | April 1, 2021

Why Did So Many Restaurants Stay Open During the 1918 Pandemic?

By Rebecca Spang | May 27, 2020

Who will write a short story about the restaurant filling seats with midcentury mannequins?

Who will write a short story about the restaurant filling seats with midcentury mannequins?

By Jessie Gaynor | May 13, 2020

How Will Restaurants Reinvent Themselves Post-Lockdown?

How Will Restaurants Reinvent Themselves Post-Lockdown?

A Conversation with Critic and Restaurant Historian William Sitwell

By Kerri Arsenault | May 11, 2020

Poet Fred Shaw on Missing the Work of a New Orleans Restaurant

Poet Fred Shaw on Missing the Work of a New Orleans Restaurant

Reflections on a Life in Restaurants as the Coronavirus Shuts Them All Down

By Fred Shaw | April 16, 2020

When a Talented Young Sommelier Has to Serve an Assh*le

When a Talented Young Sommelier Has to Serve an Assh*le

Racist Idiot a $650 Bottle of Wine">Victoria James on the Time She Served a
Racist Idiot a $650 Bottle of Wine

By Victoria James | March 25, 2020

Inside the Insular, Independent World of Nordic Restaurant Kitchens

Inside the Insular, Independent World of Nordic Restaurant Kitchens

Andreas Liebe Delsett's Dispatches From the Back of the House

By Andreas Liebe Delsett | March 12, 2020

Reading Across America: Brooklyn's Tables of Contents

Reading Across America: Brooklyn's Tables of Contents

It's Never a Bad Idea to Mix Food and Literature

By Abigail Bereola | October 17, 2018

Can I Get a

Can I Get a "McGangbang?" On the Weird World of Secret Menus

Alison Pearlman Ponders the Appeals and Problems of Going Off-Menu

By Alison Pearlman | October 11, 2018

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