East Village hummus, Masaharu Morimoto's tips for tuna, and the one and only Cronut. Take a look at our top stories this week.
This tiny dessert packs a ton of dark chocolate flavor.
Nothing matches the joy of the May's first strawberries, which arrived at the Union Square greenmarket this week. That's right, that picture you see up there is not from a farmers market somewhere on the West Coast; those are real, live New Jersey strawberries. Bring on the rest of the summer fruit!
Having spent the last few years of his professional career in downtown Manhattan and Brooklyn—his resume includes Eleven Madison Park, Atera, and most recently, Aska—Midtown is more or less uncharted waters for Eamon Rockey. While the general theme at Betony is "classics with a delicate twist," that's not to say there aren't some progressive (read: geeky) touches on the menu.
We're fielding any and all of your NYC restaurant questions. Email firstname.lastname@example.org with the subject line Ask the Critic to submit!
It's hard not to love the Mexican sandwiches we get in New York: versions overstuffed with avocado and refried beans or slender but robust meat delivery vehicles; cemitas on poofy buns or griddled tortas with crisped Portuguese rolls. To add you on your own journey to Mexican sandwich self-discovery, we've rounded up 24 of our favorites from across the city.
Food-friendly events for the weekend and beyond.
A lot of the pastry love at Artopolis goes to their phyllo pastries, and justly so, but give this unassuming semolina cake a try. It's an undercover winner.
Pylos, serving modern, upscale Greek cuisine at more-than-fair prices, is a vegetarian's haven.
Non-falafel options at falafel joints often disappoint, but that's not the case at The Falafel Shop.
A Serious Eats reader from Australia emailed me recently with a deceptively simple question: I'm visiting New York soon to gather research for a sandwich shop I want to start back home. Where should I visit in the city? If you were leading an introductory sandwich tour of New York, where would you go?
Whether or not you're going to the Great GoogaMooga this weekend, it seems easy to agree that their food and drink lineup is impressive. To highlight some of the dishes attendees can expect to see this year, our buddy Liza de Guia at Food Curated filmed behind the scenes videos at Landhaus, Jeepney, Northern Spy Food Co., and Joseph Leonard's.
Lafayette's mini-canelés have a beautiful shiny, dark brown exterior. On your first bite, you experience all the unique qualities that make canelés special.
We're experiencing some of the best weather of the year right now, and what's the mean? Picnic season. What better way to spruce your's up at the nearby Bronx Park then a spread of meats from Calabria?
Arepas Cafe's arepas are thin and overstuffed, with fillings like pulled pork with cheese and avocado or stewed chicken with peppers and tomatoes.
The flavors of this ham and mozz sandwich are subtle but well balanced, with plenty of gooey-cheese chew, and for $6.50 it's a more than respectable value.
Over seven months have passed since Hurricane Sandy hit the East Coast, and while much of the city is back to normal or well on its way, the South Street seaport tells a different story. Once-bustling streets are now half-abandoned, and many restaurants and food businesses still have months to go before they can think of reopening.
Midtown East isn't the first neighborhood we'd peg as home for Gramercy Tavern chef Michael Anthony. But he's done his homework. He's been living in the neighborhood with his wife and three daughters for about five years. While they often cook and entertain at home, he shared with us his favorite restaurants, from slices of pizza to sushi.
Chef Shai Zvibak soaks his dried chickpeas overnight, rinses them, then simmers them with baking soda "to accelerate the cooking" for five or six hours. He purées them with tahini—no olive oil—and some spices he brings over from Israel. He tops the finished hummus with warm spiced chickpeas, starchy fava beans, or spiced ground beef. Then he does it again two hours later.
His Local 92 is an East Village hummus bar with aspirations beyond a hummus bar. There's a wine and cocktail list, appetizers, entrées of schnitzel and meatballs and fish. The roomy, casually pretty interior is a far cry from most of the city's cramped hummus and falafel shops, including Zvibak's own attractive but slender Hummus Shop on the Lower East Side. But it's the hummus, indeed made every two hours so it's always fresh, that keeps me coming back.