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Of Course Shopsins Makes Great Onion Rings

It's hard to make a good onion ring, at least the traditional way with the thick batter method. So I don't know why I'm the least bit surprised that Shopsins not only says "to hell with this" in their approach to onion rings, but that they make awesome stuff as a result. The Shopsins technique is simple: dredge, don't batter, and don't mind some grease if it does some good. More

Good Bread: Pain d'Avignon

Pain d'Avignon is the great New York City bakery hiding in plain sight. It doesn't advertise or otherwise toot its horn. Yet its delicate, crispy rolls fill the breadbaskets at many of the city's top hotels and white tablecloth restaurants. Not bad for three guys from Belgrade who arrived here a little over 20 years ago with only a few dollars in their pockets. More

The Brunch Dish: 'Poached Eggs, Cubed Toast' at Shopsin's

One of the great things about Shopsin's is that they not only have dishes unlike anyone else's; they have whole sections of their menu unlike anyone else's. While I'm always tempted by absurd stomach bombs like the Mo' Betta (eggs and sausage hugged by macaroni-and-cheese-pancakes), there are meals when I don't want an entire weekend's worth of food in one go. For those times, I've been exploring the "Poached Eggs, Cubed Toast" corner. Runny eggs over something carb-y is my favorite genre of brunch dish anyway; why not have the toast cut up for you? More

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