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.
'essex street market' on Serious Eats
Brisket, cheese, and chilies are an easy recipe for success, and an excessive one at that, but it's the balance and incredible depth in this sandwich that keeps you coming back for more.
You may have never thought, "Hey, I could go for a double-decker grilled cheese sandwich made with three slices of French toast thickly layered with loads of oozing cheese and stuffed with perfectly poached eggs," but now you will.
Nutty, creamy cheese that melts like nobody's business. Spicy, sour pickes. Awesome bread, Get this grilled cheese for the month of April.
Beurre & Sel, Dorie Greenspan's cookie shop, has some new cookies out for
Easter Passover eh let's just call it non-denominational springtime.
Essex Street Market is a busy, bustling place during lunchtime. Workers are breaking bread. Butchers are grinding meat. Candies are being cut. In the midst of it all, there's a quiet new stall from Nordic Preserves, Fish & Wildlife Company.
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.
For groceries, the Essex Street Market is a one-stop-shop, and if you're hungry on the Lower East Side, it's a destination lunch spot. There's no shortage of places to eat in the neighborhood, but Essex Street's offerings are consistently delicious. Here's a quick and dirty guide to the lunch options in the market.
Silva the butcher has three decades of experience, which he's currently applying to the incredible steaks at Heritage Meats in the Essex Street Market. Take a look behind the butcher counter.
Rainbo's Fish in the Essex Street Market has been making fish sandwiches à la surf-side seafood shack long before the trend set in.
Established in the 1940s by Mayor Fiorello LaGuardia, the Essex Street Market has witnessed—and played part in—the ever-changing culture of the Lower East Side. Market newcomer Dorie Greenspan took us on a crawl of her new home. Follow along on our tour!
It's been a while since we've encountered a grilled cheese with filling and bread so well-matched, both in terms of proportion and overall quality of ingredients.
The Essex Street Market is full of treasures (Shopsin's and Beurre & Sel for starters), and the tiny Boubouki stall, with its sweet and savory Greek home cooking, is another great addition to the list.
Cookbook author and baking authority Dorie Greenspan has done pop-up cookie shops before, but her new Beurre & Sel in the Essex Street Market and Harlem's La Marqueta is here to stay.
I like tuna salads whose flavor and moisture is based on something other than mayonnaise, like the American Pole-Caught Tuna Sandwich ($8) at Heritage Meat Shop.
With Brooklyn Taco, the overriding problem, which is frankly a theme in NY, is poor tortilla prep. The good news: the fillings are really good.
A good Italian sandwich depends so much on the meats inside it, so it's little surprise that Heritage Meat Shop knows how to make one.
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?
The orange color in Boubouki's Carrot Bread comes from both grated carrots and fresh oranges. A citrus spin on your ordinary carrot bread, it's abundant with cinnamon and black walnuts.
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...