Sam Dean

The next big thing to hit NYC? A floating restaurant that's also a non-profit. Oysters will be involved.

Forget table service: For a meaningful meal—where you don't need a reservation and can interact with the staff—head straight for the counter

Early in Diner's history, its owners considered writing a cookbook. What they created instead helped launch a new wave of indie food magazines

At Marlow Goods, the designs follow through on Marlow & Sons' whole-animal philosophy—they're made from the hides of the cows that feed the crowds

For regulars, a restaurant is like a second home: the staff/customer divide disappears, you play on the softball team, and drinks are free (usually)

Caroline Fidanza, Stephen Tanner, and Sara Kramer all learned the restaurant trade from Diner's Andrew Tarlow—then left to start their own businesses

Mark Firth helped build Brooklyn's coolest, most influential restaurant empire. So why'd the natural-born bon vivant give it all up?

Meet Ken Reynolds, the Irish engineer who's built some of New York's best restaurants—with blueprints jotted down on napkins, and not much else

Restaurant kitchens are famously shouty and abrasive. But not so in Andrew Tarlow's empire, where a kinder culture has taken root, thanks to one chef in particular

Lee Campbell, the wine director for Andrew Tarlow's restaurants, is a woman who knows what she likes—and is entirely sure you will, too.

At Diner, the menu is an ephemeral creation—written for each guest, by each server, and featuring whatever's fresh that day. Here's how it came to exist

An ever-expanding Google Map charting the connections between places and people in Andrew Tarlow's Brooklyn restaurant empire—and beyond

When Andrew Tarlow opened Diner in 1998, no one knew it would transform Brooklyn. Today we meet the people who created—and sustain—his accidental empire

How does Andrew Tarlow sustain his Brooklyn restaurant empire after 15 years? As he explains in this interview, through radical transparency.