[Ripert, second from left; DiStefano; Bourdain. Photograph: Michael Scott Berman] No one knows more about Queens than our man Joe DiStefano, so we're not at all surprised that Edible Queens tapped him to write the feature piece in their...
Continue reading »
Pulque is made from fermented maguey nectar (maguey is a species of agave). You may recognize it from an episode of
No Reservations when Anthony Bourdain tried it in Mexico—or you've spotted it next to Coors Light at a Williamsburg market. Younger people are rediscovering the drink that had fallen into grandpa domain over the last half-century.
Continue reading »
Tonight's episode is called "Disappearing Manhattan," where Anthony Bourdain will hit "some of Manhattan’s classic restaurants, such as Katz’s Deli, Russ & Daughters and Hop Kee.” He is not saying these spots will disappear anytime soon (or hopefully ever),...
Continue reading »
There is something very warm about Les Halles on Park Avenue South. Maybe that it is always brimming with people and their accompanying body heat. Maybe it is the warm wooden shade of the walls. Maybe it is the fact...
Continue reading »
