Like the American Food renaissance it celebrates, the very first Edible magazine sprouted in California, heralding the homegrown flavors of a surf town called Ojai.

When Saveur magazine knighted that little lip-smacking newsletter as one of its favorite things in America, something remarkable began. Across the country, from Boston to Austin and from the Front Range to the Finger Lakes, people who care about real food got inspired to publish collections of love letters to place-based taste.

That’s why each issue of Edible Manhattan, a bi-monthly print magazine found around town in your favorite bookshops, restaurants and food markets — and of course, online or in your mailbox — pulls back the curtain on our city’s eats to reveal every spellbinding, unctuous tale in town. It’s a grassroots publication we believe will sate a hunger left by the gastro-glossies.

We’ll be your guide to extraordinary eating experiences, like where to find sushi anointed with real wasabi root, grated tableside on sharkskin. The best cookbook store in town, if not the country. The art-installation-dinner in the East Village. And the Lower East Side’s fermentation fete.

We love on locavore legends, tracing urban ingredients to field and farm, and revering Gothamites who know how to grow, like the Upper East Side socialite who’s penned a love poem to love apples and a sometimes-surly shepherd at the Union Square Greenmarket. We spill where to swill Empire-state vino, and follow the best bottles back to the vines. We even interview individuals who eat the city itself: ginkgo nuts underfoot, beehives atop skyscrapers.

We examine the historical, like the legacy of our namesake cocktail, and the history of our extraordinary water supply. But we have fun, too, looking inside fridges of the fabulous, considering the best breakfast sandwich in town, interviewing the genius who transformed doughnuts downtown, and solemnly weighing the merits of opposing sticky buns.

And we take you inside the minds of the city’s—and country’s—premier tastemakers, like Blue Hill’s Dan Barber and the French Culinary Institute’s founder Dorothy Hamilton.

We’ll taste Manhattan. Join us.

Gabrielle Langholtz, Editor