Posted by Carey Jones, January 30, 2012 at 10:30 AM
[Photos: Christine Tsai]
At ABC Kitchen, Jean-Georges Vongerichten's locavore-minded Union Square restaurant, chef Dan Kluger does excellent things with pasta and seafood and crudo—but this isn't Crudo Month, is it? And that's fine, because I'd happily eat nothing but ABC's vegetable dishes for the rest of my days.
Though the menu changes seasonally, there are a few staples that never leave (carrot and avocado salad? We'll eat you any time of year). January brings sunchokes, cauliflower, and squash galore. Check out some of our favorite veg dishes at ABC Kitchen this time of year.
ABC Kitchen
35 East 18th St, New York NY 10003 (map)
212-475-5829
abckitchennyc.net
About the author: Carey Jones is the Editor of Serious Eats New York and co-editor of Serious Eats: Sweets. Follow her on Twitter (@careyjones).
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Posted by Carey Jones, January 26, 2012 at 12:30 PM
In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. —The Mgmt.
[Photo: Maggie Hoffman]
Fruit and cheese are a time-honored combination; if it ain't broke, why fix it? The fig & cheese sandwich ($7) at Beecher's Handmade Cheese is just sweet enough to make itself interesting, but not so sweet you feel like you skipped the main course and went straight to dessert. It's a thin spread of fig jam that meets Beecher's own Flagship cheese, melty like Cheddar but a little nuttier and tangier, along with Just Jack to add a little extra mild creaminess to the whole thing. On crusty oiled-and-pressed bread, it's good for those days when you want a good old grilled cheese that's just a little dressed up.
About the author: Carey Jones is the Editor of Serious Eats New York and co-editor of Serious Eats: Sweets. Follow her on Twitter (@careyjones).
Beecher's Handmade Cheese
900 Broadway, New York NY 10003 (map)
212-466-3340
beechershandmadecheese.com
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Posted by Lauren Sloss, January 24, 2012 at 11:00 AM
[Photos: Christine Tsai]
When talking about Vegetable Heroes in this city, it's hard to ignore Craft. The single-ingredient-centric, simply prepared fare includes a vegetable section on the menu as long, or longer, than most of the other categories.
And that's just in the winter. Chef de Cuisine Christopher Lavey noted that in the spring and summer, the vegetable column of the menu grows even longer. But we're in no rush, considering the consistently delicious, winter-ready dishes featured now.
From slow-braised kale to bacon-laced brussels sprouts, vegetable dishes at Craft have the flavor of the familiar and comfortable, but are simultaneously elevated by the quality of ingredients and attention to preparation.
Check out a few of the season's offerings in the slideshow above.
Craft
43 East 19th Street, New York NY 10003 (map)
212-780-0880; craftrestaurantsinc.com
About the author: Lauren Sloss is a bicoastal food-lover who splits her time between New York (where she is finishing graduate school) and San Francisco (where she does most other things). Some of her favorite things include The Black Keys, goat gouda, and guacamole. You can follow her on Twitter @laurensloss.
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Posted by Carey Jones, January 11, 2012 at 11:15 AM
In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. —The Mgmt.
[Photo: Maggie Hoffman]
Egg sandwiches tend to be breakfast fare, but I'd be happy eating the Soppressata and Egg ($7) at Beecher's Handmade Cheese any time of day. And I don't know why I'd never thought of combining the two ingredients before. There's a good amount of soppressata, whose porky, spicy juices seep into the well-seasoned egg patty and crusty bread, and an oozy blanket of Beecher's own Flagship cheese tops it off: melty like Cheddar, but nuttier and tangy; rich and more complex than it tastes at first, it's an excellent pairing. Grilled and pressed, the bread takes on a nice crunch to cradle it all.
Beecher's Handmade Cheese
900 Broadway, New York NY 10003 (map)
212-466-3340
beechershandmadecheese.com
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Posted by Kathy YL Chan, December 19, 2011 at 11:15 AM
[Photo: Kathy YL Chan]
We can feast on apple desserts all year round, but they seem especially appropriate during the colder months. From classic tarte tatins to fancier versions found at restaurants, from apple milkshakes to apple butter-laced sundaes, pastry chefs in the city do all sorts of things. Check out ten apple desserts we love this holiday season.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.
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Posted by Kathy YL Chan, December 16, 2011 at 4:00 PM
[Photo: Kathy YL Chan]
You have until Christmas Eve to indulge in Stollen from Momofuku Milk Bar. This is the second year they're offering stollen at the Union Square Holiday Market (not available at other Milk Bar locations), and at $7 for a whole loaf, it's also an excellent deal. Wipe out what bad memories you might have of this holiday bread, which often gets lumped into the fruitcake category. This sugar-dusted one from Milk Bar is a wonder, boasting a balanced mix of toasted pistachios, almonds, raisins and currants, cranberries and candied lemon zest, and ginger. It's both yeasty and tender, not the least bit heavy. If you detect a bit of whiskey going on there, it's not just in your head. I told you this was an excellent loaf.
Momofuku Milk Bar
At The Union Square Holiday Market (map)
unionsquarenyc.org/park/seasonal/
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.
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Posted by Laura Togut, December 5, 2011 at 11:00 AM
This time every year through Christmas, Union Square fills with red and white striped tents, which in turn are filled with an array of vendors for all of your holiday shopping needs. In between the booths of jewelry, neckties, puppets, and puppy shoes are a smattering of food vendors for your grazing pleasure. Come see what edibles are out this year!
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Posted by The Serious Eats Team, December 5, 2011 at 8:45 AM
[Photographs: Alice Gao]
When Master Sommelier Laura Maniec first began to dream of opening a wine school, she hoped to create a place where you could learn about wine in a casual setting—dropping in to a class like you might at a yoga studio, without the need to sign up for a semester-long commitment. But the dream grew from there—Maniec also wanted Corkbuzz to be a place that you could extend the experience, where you could return and bring friends for a glass of the wine you'd learned about in class.
Realizing that there wasn't a wine bar or a wine school in the city quite like that—and realizing that she'd need all the liquor licenses and vendor accounts that go along with a wine bar anyway—Corkbuzz grew into the first of a new type of establishment. Maniec calls it a wine studio, and it's part wine school, part restaurant, part event space, and part wine bar.
Classes are still a huge part of the plan for Corkbuzz—they'll commence in January—but this week saw the opening of the wine bar. We stopped by to get a first taste of a few of their offerings.
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Posted by Ben Fishner, October 14, 2011 at 12:30 PM
[Photos: Ben Fishner]
What's at the market this week? The better question would be: what isn't at the market this week? We saw everything, including winter squash, jerusalem artichokes, egglpant, corn, beets, leeks, radishes, kohlrabi, and even liverwurst for good measure. Take a look at the slideshow for a closer look at our market haul this week.
Greenmarket farmers are still struggling in the aftermath of Hurricane Irene. Please support the farmers, by shopping at the market and by donating to Greenmarket parent organization GrowNYC's Hurricane Irene Relief Fund.
About the author: Ben Fishner is a freelance writer currently planning his next meal. In addition to contributing to Serious Eats, he blogs at Ben Cooks Everything. Follow him on Twitter at @fozziebayer, won't you?
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Posted by Kathy YL Chan, September 7, 2011 at 12:30 PM
[Photo: Kathy YL Chan]
For years, DoSirak has been my neighborhood go-to spot for minimalist and clean Korean food. They do a brisk takeout service, and keep their classic Korean dishes on the light and healthy side. It's hard enough to find good Korean food outside of K-town, and to have one right off Union Square? Perfect!
Their Bulgogi Japchaebap is my favorite dish on the menu, generous with the simultaneously sweet and savory bulgogi tangled in the vermicelli noodles, fragrant and stir-fried with sesame oil. Plenty of vegetables round this dish out—thinly sliced carrots, onions, and peppers. Whereas many restaurants load up on the noodles, leaving you with scraps of vegetables and meat, I enjoy the version here for the flavor as well its fine balance of ingredients. It comes with a heaping side of steamed white or brown rice which could easily double as another meal when paired with the Mool Mandu—steamed dumplings, six to an order, featuring a mix of pork, tofu, vermicelli noodles, chopped bean sprouts, and scallions tucked into paper-thin skin. Supple and meaty, dipped into a side of their scallion-laced soy sauce. They do a fried version, but the steamed one is significantly better.
DoSirak
30 East 13th Street, New York NY 10003 (map)
212) 366-9299
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.
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Posted by Maggie Hoffman, September 1, 2011 at 7:00 PM
[Photographs: Christine Tsai]
Danny Meyer's Union Square Cafe has served seasonally-inspired food near New York's biggest Greenmarket for more than 25 years. But this Saturday, they're rolling out the restaurant's very first brunch menu, which will be served Saturdays and Sundays from 11:00 a.m. to 2:30 p.m.
Here is a sneak peek at what you might expect, from soft-scrambled Knoll Crest Farm eggs (served with crunchy strips of bacon for dipping), to tender apricot babka, to a clay pot of tender braised beef with cranberry beans and peppers topped with a runny egg. (Chef Carmen Quagliata says that dish is the kitchen's favorite hangover helper.)
Check out those brunch dishes and more in the slideshow » You can download a copy of the full menu here.
Union Square Cafe
21 East 16th Street, New York NY 10003 (map)
212-243-4020
unionsquarecafe.com
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Posted by Kathy YL Chan, August 17, 2011 at 2:00 PM
[Photo: Kathy YL Chan]
The Adore has been around for awhile, and those familiar with this tiny French-Japanese tea salon/cafe/lunch spot tend to be loyal, myself included. All breakfast pastries and sweets are made in-house, and it's one of the few places in this city that offers a wide selection of Mariage Frerès tea. Come in the early afternoon and have a financier ($2.75), jumbo in size with a slight crunch at the exterior and tender all the way though. To stay or go, your choice, but if you choose to stay, pick that last table on the second floor with serene views and windows overlooking 12th Street. The best seat in the house.
In addition to ground almonds, The Adore's financiers are made with almond butter, resulting in an intensely nutty, buttery creation. Couple with Iced Mint Tea ($4), a summer-only specialty of cold brewed black tea and plenty of mint. Brisk, clean, and refreshing. Almost makes the summer heat bearable.
The Adore
17 E 13th Street, New York, NY 10003 (map)
212-243-8742
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.
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Posted by Ben Fishner, July 8, 2011 at 9:00 AM
Last time we checked in at the Union Square Greenmarket, summer was just getting underway, with strawberries and asparagus just starting to pop up and ramps giving their last gasp. Now the asparagus is already on its way out, but summer squash, eggplant, vine beans, stone fruit and all manner of berries and cherries are at the market, and field grown tomatoes are right around the corner. Click through the slideshow to see what caught our eye at the market this week.
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Posted by Kathy YL Chan, July 7, 2011 at 3:00 PM
[Photo: Kathy YL Chan]
Previously known as Simply Peeled, The Soft Serve Fruit Co. just opened its second Manhattan location right off Union Square. Prices are gentle for the area, running from a $3.50 small to $5 large, with toppings an additional $0.50-$0.75.
The fruit soft serve is straightforward: whole fruit, pureed and frozen with only two additions: filtered water and organic cane sugar. The result is a treat similar in consistency to soft serve, only a touch icier, less than 90 calories per four ounce-serving. About as clean as you get, with no dairy, sodium, fat, or gluten. Pretty nice on sweltering, humid days when even the idea of ice cream or gelato sounds too heavy. Flavors rotate, but expect to find banana, strawberry, apple, and my two personal favorites: blueberry and pear. While not particularly intense in flavor, it's clean with the lightly sweet, no-nonsense flavors of fresh fruit.
The Soft Serve Fruit Co.
25 East 17th Street, New York NY 10003 (map)
212-675-0550
softservefruitco.com
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.
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Posted by Kathy YL Chan, June 22, 2011 at 11:30 AM
[Photo: Kathy YL Chan]
It only takes one visit to learn that the bulk of the business at Fredi Sandwich Bar is take-out orders and deliveries. Orders literally fly out during peak lunch hours, and for good reason; they've got affordable and great sandwiches. The Avocado BLT ($6.95) is my regular order; pick your choice of bread from baguette, ciabatta, and Italian hero roll, focaccia, or challah. A sucker for soft sweet breads on savory sandwiches, I go with the challah (how many other places in the city offer you to make any one of their sandwiches on challah bread?). The sliced bread is toasted and brushed with green goddess dressing, then go in layers of extra-crisp turkey bacon, sliced avocado, lettuce, and tomatoes.
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