True to its Italian origins, carpaccio is a simple dish. But at Midtown's Aureole, frozen scallion powder, ponzu gel, and a little meat glue make good beef remarkable.
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Between Rosh Hashanah and now, the Streit's matzo factory on the Lower East Side has been baking 2.5 million pounds of matzo for Passover. Here's how they do it.
How does critical darling and food industry favorite Pearl & Ash cook their octopus? It's a two step process: cook the tentacles sous vide until they're tender, then deep fry them until they turn crisp.
At the Kiwi-inspired Musket Room, most diners opt for one of three tasting menus, which sets the kitchen at an even, measured, and religiously timed pace. We stepped behind the kitchen doors to see what a busy night looks like at the restaurant.
This grilled pork sandwich is Num Pang's most popular menu item. Come see how it's made.
Before dinner at Takashi, the West Village's all-beef-all-the-time restaurant, stomachs must be washed, tongues must be stripped of their tastebuds, and fatty meat must be sliced. What does the prep process look like? We went into the kitchen to find out.
Clinton Hill's Marietta aspires to more than down-home Southern cooking. We stepped into the kitchen to see what they're up to lately.
How does a fine dining restaurant like Betony operate? We stepped into the kitchen to see it in action.
At China Blue, the Cafe China team trades in Sichuan peppercorns for for sweet and sour flavors, soup dumplings, and lots of seafood. See what happens in the kitchen.
Uncle Jack's Steakhouse has three bustling locations in New York—two in Manhattan and the original location in Bayside, Queens. As is befitting of a true New York steakhouse, each location dry ages its own beef, and in that tradition Uncle Jack's has a purchaser that still heads down to the Meatpacking District at an ungodly hour to personally select the restaurants' beef.
To further prove my point that there is no single right way to cook a steak, the newly minted Ristorante Morini serves one up that is marinated in an herb, garlic, and oil mix under vacuum before being seared on the grill and finished in the oven. This comes from a group that already employs three different methods of preparing their steaks at their restaurants and an entirely distinct method at Costata, the steakhouse jewel in Morini's crown.
Chef Hung Huynh helms two rather different restaurants: Catch and The General. The former is a contemporary American seafood restaurant; the latter a pan-Asian affair serving upmarket versions of popular dishes from across the continent. The steaks he serves at each are reflective of the inspirations and styles of the different restaurants with only USDA Prime beef to go with the rest of the upmarket offerings.
Weather this cold demands something braised, and coq au vin is near the top of our braised meat wish list. We took a peek inside Bar Boulud's kitchen to see how they make theirs. Take a look at the slideshow to see it from start to finish.
In a year, Pandolfi produces some 10,000 pieces of dinnerware: plates, chargers, mugs, bowls, teapots, and so on. Many of Pandolfi's ceramics end up in some of New York's top restaurants: Eleven Madison Park, The NoMad, Atera, wd~50, and plenty more.
Christmas goose is a famous holiday tradition, but let's face it, not many of us are really going to go out and roast a goose for the holidays. But some butchers like Williamsburg's Marlow & Daughters stock geese throughout the season and manage to come up with a few specials for those of us that don't have a crowd to feed a 10+ pound game bird to.
While a ribeye or New York strip fit well on more delicate menu's, the new midtown location of Butter, chef Alex Guarnaschelli's restaurant, needed something greater—a much larger steak with almost the entire rib bone attached.
Le Cirque's chef Christian Fischhuber showed us how he prepares both a New York strip for one and the ribeye for two. The latter is cooked in a steakhouse-quality broiler and sliced tableside. The strip can also be served this way, which is of course the purist approach, or in the classic au poivre style, which includes tableside flambéing and is reflective of the grand dining tradition of Le Cirque.
Shelsky's carries the Jewish appetizing staples as well as some creative updates like kung pao salmon which is cured like gravlax but with Sichuan peppercorns and chili bean paste. Take a look inside their fish operation.
The menu at The Cecil, Richard Parson's newly revamped hotel in the heart of Central Harlem, is a little difficult to follow. But the real killer on Chefs Alexander Smalls and J.J. Johnson's menu here is the Fried Guinea Hen ($27), which for my money, is one of the best fried chicken variants in the city.
Circo, the younger offshoot of Le Cirque, serves a ribeye made with beef "beyond prime grade."