Entries tagged with 'Back Forty'
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January is Vegetable Month on Serious Eats: New York, and every day we've been
profiling a different vegetable dish in the city. But there are some veggies we love so much that it's tough to choose just a few. Chief among them?
Brussels sprouts. Here are 12 of our favorite sprouts dishes in the city.
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All throughout October, restaurants all over New York City (and across the country) have been participating in "No Goat Left Behind," a project of Heritage Foods USA. Given the demand in this country for goat milk and cheese—but not goat meat—many male dairy coats are killed at birth or otherwise become a financial burden on farmers. Heritage is aiming to raise appreciation for goat meat (tremendously popular elsewhere in the world) by partnering with dozens of NYC restaurants, as well as some from the Bay Area and beyond.
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Sure, we'd be happy eating heirloom tomatoes with nothing but a sprinkle of salt or a slather of mayo this time of year. But how are New York's chefs celebrating tomato season? Here are some of our favorite tomato dishes across the city right now. Get 'em while they're here!
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The idea for Apps Only came from a number of places, but it crystallized at the bar at Back Forty. I came for the great happy hour deal—half price drinks from 6-8pm, Monday-Thursday—but lingered over fried squid, Greenmarket-driven salads, and the occasional pork shoulder slider.
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Let us count the ways you can reinterpret the French stew-casserole hybrid, cassoulet. Recently seven chefs did for Savoy's Cassoulet Festival. The restaurants they represented included:
Savoy, Nuela, Vinegar Hill House, Hundred Acres, wd-50, Fatty Johnson's, Back Forty. Check out how each reinterpreted the concept with crispy partridge terrine, pickled tongue, and pine nuts, and more.
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[Photo: Nikki Goldstein] Back Forty's brunch menu is one of my personal favorites. Instead of all the usual offerings and a few interesting twists, it's 95% twists with a few kicked-up staples—all fantastically delicious. Even the servers are surprised...
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[Photographs: Maggie Hoffman] Back Forty 190 Avenue B, New York NY 10009 (near 12th St; map); 212-388-1990; backfortynyc.com Cuisine: Seasonal American Veggie Options: 6 or 7 appetizers/sides, 1 entrée Cost: Appetizers are $7-12, veg entrées $18-20 Summer is a blissful...
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Shanna Pacifico, chef de cuisine at Back Forty, takes pride in her butchering—ensuring that her menu incorporate every possible part of an animal. In Liza de Guia's latest video, watch as she breaks down a quarter of a Fleisher's...
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STARTERS CORNMEAL DUSTED FRIED OYSTERS w/ APPLE REMOULADE, WATERCRESS, & FENNEL GRILLED KALE SALAD WITH ROASTED CIPPOLINI ONIONS, PUMPKIN AND A CREAMY PARMASEAN DRESSING CAULIFLOWER SOUP WITH ROASTED CAULIFLOWER, TRUFFELED CHEESE CROUTONS MAIN COURSE ROASTED HERITAGE TURKEY BREAST WITH CHESTNUT...
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Everyone has their own reasons for going to the James Beard Awards, which took place last night at Lincoln Center. Some people go to collect their awards, a few actually do some reporting, many are there to drink, one was...
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