The New York Times Food section recently compiled a timeline highlighting significant restaurants, trends, and culinary changes in New York City over the past 25 years. Editors and reporters, led by Becky Hughes, deliberated on key influences, leading to an interactive article published this month. The timeline captures major moments like the introduction of pandemic-era dining and food trends such as the Cronut. Hughes shared insights into the project’s inception and the complexities involved in pinpointing what should be included in this commemorative piece.
When we brainstormed ideas for the project, we wanted something that marked the first quarter of the century, focusing on both restaurants and broader food moments.
Creating the timeline was a mix of nostalgia and reflection, allowing us to highlight both significant dining establishments and pivotal trends over the years.
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