Sara Jenkins is best known for her massively popular East Village pork-fest,
Porchetta; but growing up in Rome and Tuscany, pasta was one of her first loves. So when we heard that she was opening
Porsena, a restaurant focused on pastas, we jumped at the chance to see what she can offer to those of the meatless persuasion.
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"First of all, it's a square pie. It's slightly thicker, hence, it retains heat a bit longer." Frederick Twomey started with the teeny-tiny Bar Veloce in the East Village and created a mini-empire. With a second Bar Veloce in Chelsea,...
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Ultra-crispy skin and chunks of pork, some rimmed with fat and some not, nestled into the ciabatta roll. It's a thing of minimalist beauty porcine beauty.
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