There are four Upper West Side restaurants with Michelin stars in 2025.

Cafe Luxembourg's Bibb salad is an elegant and structured ensemble of greens with a subtle gloss imparted by the dressing.

A hug is...when your body gets to stop holding itself together. You can exhale fully, without fear of falling apart.

Or jonesing for onion soup and pâté. I could live on their bread and butter.

Chalait, a matcha cafe, is closing this Friday, but will continue to sell matcha and related products online.

When Jacob's Pickle's gigantic poutine arrived, I thought “three” -- as in, I'd need three friends to help me finish it.

It's not too late to make a batch of cookies to help reach the Thanksgiving goal of 10,000.

There's a reason Charles Gabriel is called "the fried chicken king"; UWS Dish columnist Abigael Sidi explains.

Here's a roundup of 22 coffee spots on the Upper West Side.

Yes, in many ways, Kossar's bacon, lettuce and tomato on a bialy is the perfect BLT.

I struggled to find a qualifier that did the Smith Burger justice, until Rag commenter John suggested “ambrosial.”

The thinness of the dough and fattiness of the pork and crab juices in Nan Xiang Express’s soup dumplings are top notch.

Tag along with Rag Radio and Abigael Sidi on a visit to The Smith for Abby's Here's the UWS Dish column.

Moshe's sabich is mushy, messy, tasty, filling and delicious– the kind of sandwich that leaves you satiated for a week!

"Here we were welcomed by intellectuals, artists, and regular, nice people who wanted simple French comfort food.”

Jacob's Pickles will open in its new, larger Columbus Avenue storefront on Wednesday.

The key to the supreme quality of Murray's herring is that every fish is handpicked according to size and firmness.

It’s not exactly business as usual. Saul Zabar, the man behind the Jerusalem of delicatessens, died Tuesday at age 97.

“Family and an invested interest in the community" set the store apart from others, Saul Zabar once told the Rag.

Arayes are the Levantine equivalent to sliders, in which meat patties are stuffed into pitas, and which are then toasted.

What favorites did they miss?

On Bosino's prosciutto pie, arugula leaves and shaved Parmesan give way to slice upon slice of ham.

Only the pickle is pure.

"I just hope it is done in a timely manner," Judith Norell said about the new construction work.

Plum's shrimp bahn mi is the Vietnamese equivalent of the Big Easy's po' boy, and the restaurant executes it beautifully.

I’m not fond of cocktail glasses with a cone-shaped bowl on a stem. I don’t want to pay that much attention to not spilling.

The new Silver Moon Bakery BUTTERCUP sign went up last week on the Upper West Side.

Chef Daniel Boulud's three Lincoln Center-area establishments will be replaced this fall with a new, 10,000 square foot Brasserie Boulud.

Osteria Accademia's vitello tonnato demands some focaccio on the side "to secure any residual drop of the delicious sauce."

Patis's Campfire Croissant is flaky and buttery, and the smokey chocolate ganache has depth and richness without being overwhelmingly sweet.