New York has never been a first-class fried chicken town, but these days, it's popping up on more high-end menus than pork belly. And though we've eaten our fair share, we hadn't done an exhaustive survey. Until now.
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Brooklyn Based shares good and bad news this morning. Starting with the bad: "Bonita on Bedford Avenue in Williamsburg will serve its last taco on August 15." (Issues with the landlord.) But on a sunnier note: Caroline Fidanza, founding chef...
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Artisan scrapple may sound as improbable as artisan Spam—practically a contradiction in terms. This mushy American breakfast meat gets a pretty bad rap. The aptly (but unappealingly) named "scrapple" was invented by poor Pennsylvania Dutch farmers to use up...
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What to eat (and drink) to keep warm on this snowy New York day: hot chocolate at Shake Shack, a grilled cheese at Bouchon Bakery, pancakes at Community Food & Juice, and more.
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Clockwise from top left: Like many places, Egg provides crayons for you to color on the white paper tablecloths; I drew an egg whose color comes from a thin wash of coffee. If you're not an early bird, you'll...
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