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.
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In the fashion of
their over-the-top Cubano, the Spotted Pig makes a somewhat ridiculous but spectacularly tasty
grilled cheese.
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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.
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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.
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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...
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"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...
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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...
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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...
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