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The New York Times Magazine's 2013 Restaurant Issue

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Here's the second New York Times Magazine food issue of this year. (Check out April's issue here.) This one is called the "Restaurant Edition," and it covers topics from exemplary bars to the upcoming relaunch of the iconic New York City restaurant Tavern on the Green. There's also an in-depth look at the kitchen operations of Keith McNally's Balthazar (including a video that shows the "life of a Balthazar potato, from farm to fry"), chef Mario Batali offers three late night-worthy recipes for a story about how cooks eat at the end of their shift, and former Times restaurant critic Sam Sifton writes about Frank Stitt's Highlands Bar and Grill, a Chez Panisse-inspired restaurant in Birmingham, AL. Go, read:

New York Times Magazine 2013 Food Issue: Restaurant Edition
· The Octopus That Almost Ate Seattle by Marnie Hanel
· Los Angeles: Goat-Stew City, U.S.A. by Nathaniel Rich
· Remaking Tavern on the Green, One Fork at a Time by Max Chafkin
· Sweet Home Cooking Alabama by Sam Sifton

· Kermit Lynch, Terroirist by Daniel Duane
· The Predawn Chowdown by Mario Batali
· The Jean-Georges Kitchen From on High by Willy Staley, photo illustration by Brett Beyer
· The Strange Science of Creating a Perfect Bar by Rosie Schaap
· 22 Hours in Balthazar by Willy Staley

· New York Times Magazine Food Issue [NYTM]
· All New York Times Magazine Coverage on Eater [-E-]
[Photo: NYTMag]

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