We've eaten at all sorts of excellent restaurants in the city this year, but what were the dishes that truly stood out? Here are my best bites of 2011.
Continue reading »
For the fourth year in a row, Chef Fergus Henderson of London's
St. John Restaurant is teaming up with April Bloomfield and Ken Friedman to bring New Yorkers a taste of his wares. Though people around the world have been eating offal since the dawn of meat eaters, Henderson's St. John is arguably the archetype for the current nose-to-tail dining movement and has done a great deal to advance the popularity of British food around the world. There probably wouldn't be a Spotted Pig without a St. John. The two restaurants also happen to be two of my favorite in the world. Get both chefs under one roof, and good things can happen.
Continue reading »
Make no bones about it, I'm a spuds man. A properly cooked potato—fried, mashed, hashed, souffled, baked, chipped, a pizza topping—is a beautiful thing any time of day: breakfast, lunch, dinner, or snack. New York's chefs are quite accommodating when it comes to indulging my predilection for potatoes. Herewith, some of my favorite places to get my potato fix.
What are your favorite spots for potatoes in the city?
Continue reading »
[Photo: Nikki Goldstein] Poached eggs and curried lentils aren't the standard brunch entree here that they are across the Atlantic, but among the few versions available across the city's Anglo-centric eateries, The Breslin's falls into a category all its...
Continue reading »
Who doesn't love french fries? We've long been looking for New York's best, and decided that the city's fries deserved more than a post—they needed a column of their own. Here's TGI Fry-Day, your weekly dose of deliciousness. Got a...
Continue reading »
[Photo: Kathy YL Chan] At Stumptown Coffee, the gigantic crisp meringue($4) is baked by The Breslin next door. Crack the meringue open to reveal housemade lemon curd—creamy and puckery-tart, to cut the sweetness. There is toasted coconut on the...
Continue reading »
Noted baking author
Rose Levy Beranbaum was recently charged a $25 "forkage" fee for couple slices of cake she brought into a New York City restaurant. While it was "outside food," Beranbaum had brought the cake from a cake-related video shoot she had just done and wanted to share it with her pastry chef friends. (Heck, she even offered the pastry chef and the server a piece.) While it's common for restaurants to charge a "cake fee" to customers bringing their own dessert, here it seems a little steep.
We want to know what you would do.
Continue reading »
Oatmeal from Prime Meats. Not quite the best in New York, but tasty just the same. [Photograph: Robyn Lee] There are two kinds of people: Those who understand why one would order oatmeal from a restaurant, and those who...
Continue reading »
[Photo: Carey Jones] I haven't been able to stop thinking about these pumpkin pancakes ($14) at The Breslin, so strong is my ambivalence toward them. Wherefore the internal conflict?...
Continue reading »
[Photos: Kathy Chan] When Stumptown first opened, pastries were supplied by Cafe Pedlar, a parade of olive oil bundt cakes and pretzels. Then the lineup started to include croissants from Ceci-Cela, and now? A whole line of sweet and...
Continue reading »
