'The John Dory' on Serious Eats

Where To Eat Great Sea Urchin In NYC

Salty and briny with a metallic twang and more than a hint of iodine, sea urchin is (along with oysters) the most ocean-evocative food in the world, and as a seafood lover and lifelong coastal resident, I'm often in the mood to have the ocean evoked to me. Here are seven of my favorite ways to get sea urchin in New York. Some are simple, some are more complex, all are delicious. More

We Chat With: Chef April Bloomfield

April Bloomfield's first book, A Girl and Her Pig, just came out on April 10th, and it's a beauty. It's filled with the rich recipes that make diners at The Spotted Pig, The Breslin and The John Dory swoon, and is specked with personal stories of her journey. You'll be a better cook for reading it, even before you pick up a knife. We chatted with Bloomfield about making the book, and about how a chef from Birmingham, England won over the stomachs of New Yorkers. More

FergusStock 2011: Fergus Henderson at The Spotted Pig, The Breslin, and The John Dory

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. More

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