New York University's independent student newspaper, established in 1973.

Washington Square News

New York University's independent student newspaper, established in 1973.

Washington Square News

New York University's independent student newspaper, established in 1973.

Washington Square News

Dining

A charcuterie board is assembled on a wooden chopping board, consisting of crackers, cheese, blackberries, grapes, apple slices, various cured meats and madeleines. Next to it is a receipt from Trader Joe’s, listing the prices of each ingredient.

Boarding on a budget: How to craft a charcuterie board at any price range

Charcuterie boards are a great addition to any gathering. Here are some ideas to both cut costs and build a beautiful board for your guests.
Jules Hasler, Contributing Writer March 8, 2023

Charcuterie boards are like my children, I’m afraid to say how much time I spend thinking about them. They consume my Pinterest, TikTok and even Instagram feeds. If I’m going...

One hand holds a green bowl filled with hashtags, and another feeds the hashtags into the mouth of an anthropomorphized phone.

From table to phone: NYU’s food influencers on standing out online

From saturated fats to saturated markets, the New York City food scene is a social media playground. NYU food influencers are here to play.
Kasey Goldenberg, Contributing Writer March 8, 2023

The phrase “phone eats first” is emblematic of today’s food world’s obsession with aesthetics. Social media is changing the way people dine, drink, cook and interact with...

The interior of Forsyth Fire Escape. In the foreground is a bar area with chairs. In the background, a kitchen area, which has ceilings decorated with Chinese ornaments such as a lantern.

Forsyth Fire Escape serves up fiery fusion at Olly Olly Market

Forsyth Fire Escape’s signature burritos celebrate Caribbean and Southeast Asian cuisine.
Timothy Fraher, Contributing Writer March 7, 2023

Nestled in a sea of pop-ups in the Olly Olly Market, Forsyth Fire Escape restaurant is bringing a fiery revival of a Chinatown favorite to Chelsea. When you walk through the...

A blue plate on the table with a cake and an ice cream ball.

Let Spot Dessert Bar become your new go-to dessert spot

Conveniently located on St Marks Place, Spot Dessert Bar brings the desserts of Thailand to the streets of New York City.
Montserrat Pagan, Contributing Writer March 6, 2023

Cousins Chatchai “Chai” Huadwattana and Ace Watanasuparp first opened Spot Dessert Bar in 2009, at 13 St. Marks Place in the East Village. In the 14 years since, the duo have...

The interior of a restaurant with a bar counter and many yellow string lights hanging from the ceiling.

Eating with your eyes: Reviewing NYC’s most extravagant restaurants

New York City’s most over-the-top restaurants that never fail to amaze.
Stacia Datskovska, Contributing Writer March 6, 2023

When I moved to New York City in the summer of 2021, I immediately began searching for the best places to get food, sorting through endless lists and carefully curated posts on...

The interior of a restaurant at night with warm lighting and several customers inside. A chandelier is hanging from the ceiling and there are small candles placed on each table.

Booze on a budget: Happy hour spots near NYU

Being a regular is fun, but in a city with over 2000 bars, why limit yourself?
Ishani Paul, Staff Writer March 3, 2023

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Two rows of different pastries and desserts placed on green, blue and white display plates inside a display window.

Six places that take the d(airy) out of desserts

Forget the Lactaid. With these delicious desserts, you will never suffer again.
Jonathan Mak, Contributing Writer March 2, 2023

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In the warmly-lit dining hall in the Paulson Center, a line of students wait next to the cashier counter. Seven plates of neatly-arranged fruits are placed on a white table.

Cafe 181 & Crave NYU cook up crowds at the Paulson Center

The new cafe and innovative dining hall offer caffeine and conceptual cuisine.
Mitali Sapra, Contributing Writer February 28, 2023

In recent years, NYU has seriously upped its dining hall game. A revamp of Upstein last year introduced two new concepts — a vegan stall and an international food stall. NYU...

An illustration of a beige pastry with a cream-colored fluffy topping, sitting on a mint green plate. Behind it is a solid yellow background.

My relationship with Karelian pies: Connecting with my Finnish heritage

Karelian pies are few and far between in the United States. When I do get to eat them, I’m reminded of my favorite parts of my Finnish heritage — time, love and dedication.
Anja Westhues, Contributing Writer February 27, 2023

Living in New York City, I have global cuisine readily at my fingertips at all times. But one thing lacking from the New York food scene is the Karelian pie, or karjalanpiirakka,...

A woman in a black jacket is passing in front of a glass window. Behind the window is a bright yellow neon sign which reads “ChickenHawk” in all capital letters, along with a large photo of Nashville fried chicken and a list of various food items.

ChickenHawk: The West Village’s spiciest, sweetest and most affordable chicken

A restaurant named after the Looney Tunes character Henery Hawk takes flight with its impeccable taste and prices.
Chesney Graham, Contributing Writer February 23, 2023

As someone who has had a picky palate since I was 6 years old, I consider myself an expert on what good chicken tastes like. My knowledge was put to good use recently, when I went...

Five panelists speaking on a stage in dim lighting. There is a projector screen behind them with the text “Rice Stories” that indicates the event is held at the Museum of the City of New York.

My relationship with rice: Rediscovering its richness

Rice is far from boring, and it’s a staple in many cultures. Grab a bowl and let me show you how to prepare it perfectly.
Daeun Lee, Staff Writer February 20, 2023

“Bap meogeosseoyo?” When my parents call me from back home in Korea, this is the question they unfailingly ask — even if it’s not yet mealtime. One of the most frequently...

A person holds ube ice cream with coconut flakes and mochi in a “Soft Swerve” cup in front of an ice cream sign.

Here’s the scoop on the best ice cream in NYC

If we’re not getting snow this winter, at least we can drown our sorrows in ice cream.
Anya Paiz, Contributing Writer February 20, 2023

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