Helen Rosner is a Staff Writer at NewsBreak. She specializes in food and beverages, with a keen focus on publishing and media, exploring the intersections of culinary culture and storytelling. Helen's work has been featured in esteemed publications such as The New Yorker and Magzter.
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Helen Rosner's articles primarily cover lifestyle, entertainment news, and house & home topics with a focus on food, restaurants, culinary experiences, literature, and general entertainment. Her coverage often includes reviews and evolving stories related to these themes.
If you're looking to pitch to Helen Rosner consider providing insights or access to unique culinary experiences or events within the United States. Additionally, if your expertise lies in literature or specific aspects of the entertainment industry that intersect with her coverage area, it may be worth reaching out with relevant pitches.
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With a soaring new complex in midtown, the restaurateur Simon Kim continues to turn his Korean-barbecue-meets-steak-house concept into a high-status luxury chain.
Theatricality goes only so far at the ambitious new restaurant from the group behind London’s Gymkhana.
By: Kyle Chayka, Helen Rosner, Alexandra Schwartz, Sarah Larson, Rachel Syme, Jon Allsop, Naomi Fry, Jennifer Wilson
Every week, The New Yorker's editors and critics select the best new books of the year so far.
At the new restaurant in the Sotheby’s-owned Breuer building, money, in its most indiscreet sense, is everywhere.
The best frozen-yogurt spots in town aren’t necessarily the ones that draw long lines.
Zoli, which now anchors the sprawling East Williamsburg art space Amant, earns its experimental flourishes by delivering pleasure at every turn.
Sanwits, in the East Village, serves a glorious mashup of American sandwich styles and frank Filipino flavors.
To descend the stairs into Marcel, the new French-continental restaurant on the lower level of the Breuer building, on Madison Avenue, is to watch a brutalist masterpiece surrender, with a kind of gracious compliance, to the softening influence of a great deal of money.
By: Helen Rosner
Somssi, from a veteran of the restaurant group behind Atomix, knows how to reel you in without trying too hard.
Helen Rosner , a staff writer at The New Yorker, has received multiple James Beard Awards, including one in 2025 for her Profile of the food personality Padma Lakshmi
