Wanted: one good man, flamboyantly dressed, belly like Everest, fond of talking to Donner and Blitzen. To sprinkle a little magic and faith on a cynical world. You got a problem with that? You want a piece of Santa, my man? Then suit up and come...

Never before has the world seen such a merry meeting. Claus. Murray. Brandy. Naughty. Nice. Naughty. The historic Esquire Santa summit.

"If I really had a lot of money, I think I'd find some way to make good psychiatric treatment more available to people who don't have money. And I'm not talking about crazy people. I'm talking about people who are making money and living in the world but who are completely out of touch with themselves and everybody else.

Fried prosciutto instead of bacon? Crunchy sourdough in lieu of white bread? Leave that to the pros. At home, IT’S TIME TO REDISCOVER THE SUBLIME JOYS of the kind of sandwich you ate as a kid.

It's never been more confusing to be a guy in America. From strident self-care dictums to macho manifestos, social media is awash in contradictory (and often terrible) advice. We're ready to help you block out all the noise. Here, our best guidance on how to look better, feel better, date better, and optimize your life.

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.