[Photos: Joe DiStefano] With the notable exception of Go Go Curry there is probably no Japanese restaurant in Manhattan more obsessed with New York Yankees left-fielder Hideki "Godzilla" Matsui than Go Sushi. Sports pages featuring Matsui are pasted above...
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[Photographs: Chichi Wang] Last week at the Institute of Culinary Education, master butcher Rudi Weid taught me to butcher as I'd never known before—beginning with a whole side of heifer, and ending with a seemingly infinite array of cuts....
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When my friend, cookbook author Corinne Trang, offered to take me on a lunchtime jaunt around Chinatown, she didn't tell me where we were going. I just trusted her to show me something tasty that I hadn't eaten before....
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Irish or not, serious eaters need serious corned beef on St. Patty's Day. We've scoured the city for restaurants, delis, and butchers that are pickling and braising beef themselves. This is the serious beef you need.
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A few years ago I would have said that it was not possible but these days there is a paradigm shift occurring in high-end beef in New York City—an extraordinary cut of beef is being offered in three avant-garde but very different restaurants in the city: Tom Collichio’s
Craft, David Chang's
Momofuku Ssam Bar and
Resto (with new chef Bobby Helen) collectively pose a serious challenge to the hegemony of the chophouse.
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Broadway tickets can cost upwards of $300. After buying a few of those, the idea of spending a fortune to eat (at times) mediocre food at some odd pre-theatre hour of the day is unstomachable. Maybe the expression is "none...
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There is something very warm about Les Halles on Park Avenue South. Maybe that it is always brimming with people and their accompanying body heat. Maybe it is the warm wooden shade of the walls. Maybe it is the fact...
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Despite my seriously adventurous tastes, there’s one area I haven’t explored much: raw meat. Until very recently the only uncooked animal flesh I’ve ever partaken in has been liver sashimi and Ethiopian kitfo. The liver was sort of slimy...
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Editor's note: This is going to be the first in a series of posts that I hope will help those holiday gift givers who want to give the gift of deliciousness. I crave red meat regularly, and though I don't...
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