A toqued chef arrived at our table to show us our duck and then retreated to another table a few feet from us. He carved the duck into neat, succulent slices, each with a perfectly crisped rim of skin, and fanned them on a plate. Nick and I looked at each other knowing full well we were in for a treat.
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Lunch at
Big Wong King can be a lightning-fast endeavor, but not if you spend half an hour reading through the hundreds of things on the menu. So we'll save you time and point you toward the
Roast Duck or the
Soy Sauce Chicken ($3.75 each).
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Smørrebrød are Danish open-faced sandwiches; and the
Duck Confit ($13) version from
Vandaag needs no second slice of bread.
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In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check...
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Matt Igoe runs Hudson Valley Duck Farm as well as working their stand at Greenmarkets around the city. And he wants you to have a sample. "I love when people give you that sideways look, where you know they want...
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[Photo: MadPark News] Awhile back, I had a mad hankering for some good duck hash that I'd been unable to quiet, mostly because not too many people make it—or make it well. But I found solace last week at...
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[Photo: Yogma on Flickr] No matter our restaurant of choice, my boyfriend and trusty brunch companion is always reliable in his menu selections. Whereas I'm a fan of breakfast foods as late as 3:00 p.m., he's a solid burger...
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Per Urban Daddy: "Things start to get a little psychedelic when the breakfast cereal gets involved—accompanying the duck to provide a little sweet contrast and crisp texture is a bowl stacked with caramelized clumps of Trix cereal brittle." About 2%...
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