I was in New York City in January. And when I’m in New York, I like to visit hot new food concepts to see what’s heading to the provinces in the coming years. More than ever, the new spots had one thing in common: They were small. How small? Nowhere-to-sit small. Bagels, artisanal pizza, sandwiches, smashburgers, dumplings—the food was all amazing, except that it was only 35 degrees outside with a stiff northwest wind, and I was nowhere near my hotel.
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