Tracey Emin on Her Deeply Personal Work

Once stricken by poverty, abandonment and other traumas, acclaimed artist Tracey Emin turned to art as a lifeline and an expression of herself. In doing so, she also broadened common conceptions of art—what it is, what it can be, and who can make it. “I feel physically ill if I don’t make work, I don’t create,” she explains of her process, detailing the intrinsic connection …

The Science Behind Small-Batch Bread Baking

Chef de cuisine Max Blachman-Gentile discusses The Standard's newly developed bread program

If packaged, pre-sliced bread exists on one end of the spectrum and artisanal loaves sit at the other, then The Standard‘s newly developed bread program lies further beyond the latter. Max Blachman-Gentile, the East Village outpost’s new chef de cuisine, put together an incredibly scientific, and limited, bread menu. Working solely with naturally leavened doughs (naturally fermented ones made only with wild yeast) Blachman-Gentile hopes that …

ATLA’s Aguas Frescas Boast Texture and Flavor

While their inventory rivals even the best mezcalerias, it's their zero-proof drinks that impress most

At ATLA, the younger sibling of Cosme, in New York‘s NoHo neighborhood, the light fare and non-alcoholic beverages impress most. (Think donut-shaped churros or flaxseed chilaquiles paired with delectable aguas frescas.) While beverage director Yana Volfson is skilled at crafting cocktails, her zero-proof options transcend the expectations usually associated with this section of the menu. “These are options that challenge the idea of a non-alcoholic …