After two and a half years in the dive setting and Braverman was ready to spread his wings. Facing limitations of the small ...

In case you’re unfamiliar, Lori Jayne got its start cooking perfectly simple burgers and $20 steak frites out of a tiny kitchen in the back of a Bushwick dive bar. They’ve since relocated to Time Out ...

Chef Sam Braverman of Brooklyn’s Lori Jayne shows how to make ultra-crispy buffalo wings using a dry brine, double-fry method, and a bold Buffalo 2.0 sauce with blue cheese built right in. It’s no ...

Nadia Chaudhury is a born-and-raised New Yorker who is the deputy editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food ...