It’s been a year since Hurricane Katrina destroyed New Orleans. In all that time—almost sixteen hundred dead, half the population still gone, the city still a festering skeleton of itself— only two people have been blamed for anything: Sal and Mabel Mangano.

After 14,860 yards, how much longer can Walter Payton run?

The last time Los Angeles rooted for the Rams, Magic Johnson was lighting it up as a rookie and transforming the town into the land of Showtime. Can the prodigal team reclaim the glory that was once L. A. football?

But for one Sunday every year, Thurman Thomas could be the best back in football

How our most distinctive director got that way

The first of two short stories in which violence is as casual as a handshake and redemption only a wound away

The second of two short stories in which violence is as casual as a handshake and redemption only a wound away

In Liberia this fall, the rumors are staggering: soldiers in wedding gowns and wigs, impervious to bullets, able to turn into snakes and elephants. But it's the truth that truly defies belief

How one man learned you don’t have to be a gun-lovin’, UN-hatin’, tax-evadin’ conspiracy freak to want to kick Uncle Sam’s sorry ass

I like terra firma—the more firma, the less terra. —GEORGE S. KAUFMAN

Francis Mallmann is a famous chef, but not for any of his nine restaurants around the globe. He’s famous for being Francis Mallmann, an elusive, complex, honest man who does his own thing—in the kitchen and in life. And nowhere does his primal style of hospitality burn brighter than on his private island in the heart of Patagonia. Jeff Gordinier follows the woodsmoke.

Eleven Madison Park is the best restaurant in America. It may soon be number one in the world, making Daniel Humm the greatest chef on the planet. So how did this mysterious, quiet Swiss do it? Through broken bones, a broken heart, and a bizarre hunger for agony.

Noma chef René Redzepi announced he was closing one of the world’s most lauded restaurants—again. If luxe dining is no longer sustainable, what will be the culinary world’s real loss?

At Tatiana, Kwame Onwuachi has drawn inspiration from New York City’s history, and his own roots, to create one of America’s best Afro-Caribbean restaurants—and Manhattan’s hottest reservation

From the day KEITH McNALLY opened Pastis at the turn of the millennium in a then-desolate patch of Manhattan, it was the CITY’S HOTTEST RESTAURANT, a cross between Café de Flore and Studio 54. But then, in 2014, it became a victim of the gentrification it spurred, and it lost its lease in the Meatpacking District. This spring, McNally is turning the amber-hued lights on once again, OPENING A NEW PASTIS. JEFF GORDINIER gets a taste of what awaits.