You’re reading the Food Scene newsletter, Helen Rosner’s guide to what, where, and how to eat. Sign up to receive it in your inbox. New York is a phenomenal restaurant city, but it is rarely a ...

In the East Village, there’s a pasta unlike any other. A single long raviolo, called girella — saw-toothed and coiled like a snake — is surrounded by a wreath of pea shoots, some peas, and a tableside ...

Kangaroo tartare made from loin meat (the creature's lower back) chopped to order is arrestingly complexioned with spices and eggplant puree. EMMY PARK The city’s most thrilling new restaurant is a ...