Dear readers,

It’s no secret that the food world, and the world at large, faces an unprecedented crisis.

At Grub Street, we’ve already spent countless hours trying to make sense of this strange new reality. Chris Crowley explored the alarming lack of support for restaurant owners. The acclaimed chef Alex Stupak detailed the gut-wrenching decision to close his restaurants. We went straight to the experts to learn the safest ways to shop for groceries (what a strange time this is!). We heard about what it’s like to (still) work in a restaurant, and Kaitlin Menza wrote so beautifully about what it’s like to self-quarantine inside a 200 square-foot studio with a Michelin-starred chef.

We, like you, cannot wait to get back to the way things were, to dive into the guides, essays, reviews, and tips that are all designed to help our readers eat better. And you can bet that’s exactly what we’ll do as soon as this is all over.

If you enjoy what we do, perhaps you’ll consider becoming a subscriber. Not only will you get access to Grub Street, but you’ll also be able to enjoy everything from our New York magazine family, like the Cut (who so smartly broke down exactly what “shelter in place” means, back when it was a phrase most of us had never heard), Vulture (who just convinced comedy legends like Norman Lear and Tina Fey to imagine coronavirus episodes of their classic television shows), and Intelligencer (who can pull off no-punches-pulled White House coverage and a deep investigation into Andrew Cuomo’s possibly-pierced nipples with equal aplomb.)

We truly love what we do, and we work tirelessly to deliver the high-grade journalism our readers need right now. We’d be so grateful for your support.

Stay safe and well,

Alan Sytsma
Editor, Grub Street