Investigations

A Soul-Crushing Work of Staggering Genius

Since opening Vespertine in 2017, chef Jordan Kahn has wanted to “disrupt the course of the modern restaurant.” But some workers tasked with realizing his singular vision in Vespertine’s first years now wonder how far is too far to be pushed for the sake of fine dining.

Paying Tribute to 52 NYC Restaurants That Closed During the Pandemic

One year in, Eater New York revisits the classics, neighborhood spots, and trendy favorites that have permanently closed

Climate on the Menu

In this five-part series, produced in partnership with Civil Eats, we examine how climate change is driving a shift in farm relationships, supply chains, labor, waste disposal, and service, aiming to better understand the ongoing climate realities restaurants face.

‘Inedible’ and ‘Inadequate’ Food Is Being Served to People Incarcerated in Massachusetts DOC Prisons

Whatever it is, the way you tell your story online can make all the difference.
Alyssa Nassner/Eater

Chef’s Fable

Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. But former employees say that narrative often obscured a more complicated reality.