In honor of the greatness that is melted cheese, we've looked back on some of our favorite New York Grilled Cheeses. Whether it's a nutty French affair paired with a fancy jam, or simply white bread hugging American slices next to a bowl of tomato soup, grilled cheese is the best, and these are the best of the best.
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Entries tagged with 'The Spotted Pig'
It's hard not to love a pork sandwich. Chicken is great, but nothing matches pork's flavor, fat and versatility (pulled! smoked! cured!). Whether it's juicy barbecue or salty soppressata, pork is kind of our favorite thing to see between two slices of bread. We combed through our sandwiches archives for 25 pork sandwiches that we salivate just to think about.
Spring is happening in New York, and we couldn't be more excited (no, really look at slide 1—we're really excited). Tender, green vegetables are the order of the day, and we've already started chowing down. Of course Spring still has a long way to go, so we haven't devoured all our favorite veggies yet, but these have made a fine start to the season. Click through the slideshow to see all the early seasonal dishes we've loved lately.
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.
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.
In the fashion of their over-the-top Cubano, the Spotted Pig makes a somewhat ridiculous but spectacularly tasty grilled cheese.
Altogether, it's the kind of crunchy, salty, fatty mouthful so many sandwiches aspire to be. Whether or not you're willing to call it a Cuban.
Perhaps it's because we've so often found ourselves at The Spotted Pig well after midnight that it's never occurred to us as a destination for brunch the next morning. (Even though we're the kind of people who often start dreaming about meals a day before.) But once we were struck by the idea of a Spotted Pig brunch, we couldn't get it out of our heads. For a weekend day's kickoff meal, we usually want (or, well, need) something fatty and salty and gut-satisfyingly delicious, and that's just the kind of food the Spotted Pig excels at.
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...
"Can you dine there and avoid all those heads and tails?" [Photos: Maggie Hoffman] The Spotted Pig 314 West 11th Street, New York NY 10014 (at Greenwich St; map); (212) 620-0393; thespottedpig.com Cuisine: Seasonal British and Italian-influenced Setting: Lively pub...
Editor's note: Our man-in-burgers Nick Solares turns out to have a nose and a palate for things other than beef. He frequently eats out in serious, somewhat pricey restaurants, so we figured we'd let him out of his burger cage...
A burger from Shake Shack My top five burgers in New York City: -->Peter Luger, but only when they can figure out how to serve a burger medium-rare. -->Shake Shack: I know it's a cliché, but nobody gets the...