In the kitchen of her new West Village restaurant, Bar Bolonat, Einat Admony talks about the need for dedicated cooks in a kitchen culture that runs on chef worship.
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Chef Will Horowitz spent years piecing together his grandfather's pastrami recipe, but he's not chained to tradition—his old-school pastrami is paired with innovative condiments to make a sandwich to reckon with. Filmmaker Roberto Serrini visited Horowitz to check out what Serrini describes as "the world's best sandwich."
Lina Chavez, the owner of bodega-turned-restaurant Carnitas El Atoradero, is no stranger to hard work. Part of that work is exposing New Yorkers to the real flavors of the Mexican kitchen.
Can't afford the $155, 12-course winter tasting menu from wd~50? This video from Eater condenses the experience to 60 seconds, and it won't cost you a thing.
Since 2002, Bronx-based Buddhist monk Thich Thien Chi has been a spiritual guide to Vietnamese Buddhists from throughout the tri-state area. He's also turned his temple, the Chieu Kien Buddhist Center, into one of the city's most interesting dining halls, working for hours every weekend to serve free vegetarian meals along with his Sunday service.
Russ & Daughters is an easy place to fetishize, but after 100 years and an estimated 1.8 million pounds of pickled herring, the store sure deserves it. Because Russ & Daughters does more than sell cured fish and anchor the Lower East Side's culinary history. As one commenter puts it in this trailer for the store's upcoming documentary Sturgeon Queens, "It feels like the kind of Judaism that I know." This is the Yiddishe gospel in action.
Hell's Kitchen's Gazala Place, and now its sister restaurant Gazala's uptown, is the only restaurant in New York dedicated to Druze cooking, the cuisine of an Islamic sect scattered across the Middle East. One of the hallmarks of the restaurant is napkin-sized, paper-thin pita cooked on a hot metal dome that blisters the pliant dough in a couple seconds.
When Theresa Wong experienced a Chinese tea ceremony for the first time, she hadn't considered "the difference between drinking tea and tasting tea." Five years later, the former insurance saleswomanguides customers through tastings at a small gourmet tea shop for a living.
What do the chefs at Rosemary's, Joe & Misses Doe, and the Brindle Room have in common? They love their sandwiches. Filmmaker Roberto Serrini steps into their kitchens to see them make some.
When Delong Chang, a longtime cook in Chinatown, opened A-Wah, he decided to focus on bo zai fan, a dish that was popular where he grew up in southern China.
Deceptively simple hand-pulled noodles depend on a few ingredients and the hands of a skilled noodle maker to bring everything together—by pulling everything apart. The process brings a natural rhythm to noodle shops like Chinatown's Sheng Wang.
Dallas Penn, Rafi Kam, and Casimir Nozkowski, the video team and Internets Celebrities behind the dollar menu Big Mac (as well as its brunch corollary) and this ode to bodegas are at it again. This time they're riding the A train and asking locals where they eat at every stop. First up: 168th Street in Washington Heights.
When our man Ed publicly mourned the loss of Sal Malanga in 2009, he noted that the man's plain New York slice was "so good that they didn't have to deliver." Three years later, Sal's grandson Lou has broken that rule. He's not entirely happy about it, but the mechanic-turned-pizzaiolo is doing what's necessary to carry on the legacy of Sal and Carmine's.
Walk down parts of Flatbush Avenue and you'll be struck by the aroma of smoky, spicy jerk chicken from small shops along the street. Everyone has their favorite, and for food writer Robert Sietsema, Peppa's takes top marks.