The meatballs themselves are a mixture of Pat La Frieda short rib, spices and herbs that Best would not specify, some pecorino Romano, and a little ricotta. And, get this: They're blasted in the wood-fired oven, giving them a slightly chewy sear with a little bit of charring, with the rendered fat poured back on after the meatballs are nestled in the bread. More

Black Market, the latest venture from nightlife impresarios Jesse Malin and Johnny T—owners of East Village bars Niagara, Cabin Down Below and The Bowery Electric—opened its doors this week. Don't be intimidated by the shuttered gates or the tales of... More

The first Meatball Madness took place last night at the New York Wine and Food Festival, and judging from the attendance and the enthusiasm of the crowd it is fair to say that the event was a runaway success.... More

A Black Label burger at City Burger in Manhattan. Congrats to our La Frieda Burger limerick winner! Hopefully this was a Giants or Jets fan who needed some cheering up. I enjoy my meat between buns. It is ever... More

A Black Label burger at City Burger in Manhattan. We're already giving away five pounds of the storied La Freida's Black Label burgers on Serious Eats, but here's an exclusive chance just for New Yorkers to score some. The... More