Maria Pouchnikova Washington Square’s new-school bagelry, Knead Bagels, has been open for only a couple months, but chef-partner Adam Willner has been crafting the titular baked good for years. “I was working at Matyson and was tasked with creating a…

Neal Santos House-cured pastrami and parsnip ravioli at Kensington Quarters. Painted onto the whitewashed cinder-block wall in the industrial dining room of Kensington Quarters, an earnest motto in sturdy black type delivers a promise: All goods and services proudly bonded…

Neal Santos A Creekstone burger at Lo Spiedo The day I saw Vetri’s Jeff Benjamin at the Navy Yard was probably four years ago. We were both having lunch at Urban Outfitters’ jet hangar of a cafeteria, and from the…

Fried tofu skin. Cellophane noodles. Fu zhou fish balls. Dungeness crab. Pork blood.  The a la carte menu at Simply Shabu paralyzed me with choices, over 50 of them, all yearning to be delivered to my table raw and bathed…

Hillary Petrozziello FRY SOCIETY: Peruvian potato wedges with aji amarillo mayo, cilantro, peanuts, olives and scallions at V Street. V STREET | 126 S. 19th St., 215-278-7943, vstreetfood.com. Sun.-Thu., 5-10 p.m.; Fri.-Sat., 5-11 p.m. $5-$12. When Rich Landau and Kate…

La Colombe On Saturday mornings, the jaw-dropping, 11,000-square-foot Fishtown HQ of local coffee roasters, La Colombe, could be the set of an HGTV show. Nestled into padded banquettes or crouched over steaming pour-overs at the long communal tables, prospective homebuyers and…

Neal Santos When Stephanie Reitano, inspired by an Italian vacation, wanted to learn how to make gelato, she sought the advice of the best in the business and began experimenting at home. Then she and her husband, John, opened Capogiro,…

Neal Santos From Yucatan tamales to Lebanese milk shakes, few food cravings go unmet in a city such as ours. Yeah, I’d like a bakery specializing in Brêton kouign amann within walking distance of my house, but for the most…

Hillary Petrozziello ARMS RACE: Bardot’s citrus-braised octopus is a serious contender. There are three different colored cauliflowers in the crock of plush “saffron dumpling gratin” at Bardot. There’s white: transformed with garlic and shallot, melted leeks and Pernod into a…