David Farley

David Farley is a New York City-based writer focusing on food, drink, and travel. His work regularly appears in The New York Times, The Wall Street Journal, Food & Wine, and Saveur.

Latest Articles By David Farley

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October 6, 2026

This Week in NYC Dining: Reservations are Open For Chef Daniel Humm’s New Restaurant

Grab a serving of the latest restaurant, bar, and chef happenings, dished out on October 6
By David Farley

September 29, 2026

Plate Full of New York News Bites Coming in Hot

Grab a serving of the latest restaurant, bar, and chef happenings, dished out on September 29.
By David Farley

September 28, 2026

The Best Places to Dine With Your Dog in NYC

All the places to enjoy a good meal with your furry best friend.
By David Farley

September 22, 2026

Plate Full of New York News Bites Coming in Hot

Grab a serving of the latest restaurant, bar, and chef happenings, dished out on September 22.
By David Farley

September 15, 2026

Plate Full of New York News Bites Coming in Hot

Grab a serving of the latest restaurant, bar, and chef happenings, dished out on September 15.
By David Farley

September 8, 2026

New York’s Plate Full of News: A NYC Pintxo Crawl, Momofuku’s New Kimbap, and RARE Steak Championship

Grab a serving of the latest restaurant, bar, and chef happenings, dished out on September 8.
By David Farley

September 3, 2026

Discover the Best Vietnamese Restaurants in NYC

Pho, gỏi cuốn, bánh mi, bún chả, and more regional favorites right in the Big Apple.
By David Farley

September 2, 2026

Meet the Steakhouses Behind RARE Steak Championship in NYC

Get all the meats on September 10 in Brooklyn.
By David Farley

August 31, 2026

New York’s Plate Full of News: STK Opens in Chelsea, Forsythia Names a New Chef, and NYC Restaurants Say Goodbye

Grab a serving of the latest restaurant, bar, and chef happenings, dished out on August 31.
By David Farley

August 25, 2026

Plate Full of New York News Bites Coming in Hot

Grab a serving of the latest restaurant, bar, and chef happenings, dished out on August 25.
By David Farley
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