Food

It’s hard to keep a secret in this town. Maybe with so many people, so close together privacy seems a foreign concept. But as we learned on the playground back in third grade, “secrets, secrets are no fun, unless they are for everyone.” God, we were so smart back then. That being said, you probably know all about the Monday Room. more ›

We’re pissed. After setting the date on our schedule for an excursion out to the Red Hook Ball fields this Saturday to sample some of the famous Mexican stalls, word comes from Porkchop Express that the opening has been postponed until May 5th. Apparently from the official Food Vendors Committee of Red Hook Park: ...administrative issues beyond our control have forced us to push this date to May 5th. We are very excited to set-up shop (or rather... shacks!) and begin our season as soon as possible. more ›

Got a tidbit for us? Send it to the feedbag. more ›

Fette Sau (German for Fat Pig) rests back from the street off Metropolitan Ave, in an old garage outfitted with what is one of Brooklyn's newest barbecue joints. It is rightly getting loads of press for its food, but what many of them forget to mention is that it's also loaded with one of the most impressive collections of bourbons in the city. We counted 55 different ones the last time we were there, which sounds more like a dare than a list. It isn't all about the different variations of Jim Beam, either. They have New York's only bourbon, Hudson Baby Bourbon, and Four Roses, which just recently came on the New York market. Six bucks can score you a cheaper, rougher style (Rebel Yell!) that will probably suit those ribs better. If you've got extra cash burning a whole in your wallet, go for the $18 Pappy Van Winkle. They are all served in nifty snifers and can come however you like to suck it back. more ›

Fette Sau (German for Fat Pig) rests back from the street off Metropolitan Ave, in an old garage outfitted with what is one of Brooklyn's newest barbecue joints. It is rightly getting loads of press for its food, but what many of them forget to mention is that it's also loaded with one of the most impressive collections of bourbons in the city. We counted 55 different ones the last time we were there, which sounds more like a dare than a list. It isn't all about the different variations of Jim Beam, either. They have New York's only bourbon, Hudson Baby Bourbon, and Four Roses, which just recently came on the New York market. Six bucks can score you a cheaper, rougher style (Rebel Yell!) that will probably suit those ribs better. If you've got extra cash burning a whole in your wallet, go for the $18 Pappy Van Winkle. They are all served in nifty snifers and can come however you like to suck it back. more ›

Landmarc is the latest restaurant to open at the Time Warner Center, thankfully providing an affordable option to TWC visitors who want to sit down for a casual meal without waiting in line at the basement Whole Foods or the neighboring Bouchon Bakery. more ›

Feed Your Mind is a new column that will focus on food-related books. more ›

April 28: Food and Wine Pairings: Remarkable Greece more ›

April 28: Food and Wine Pairings: Remarkable Greece more ›

We get our baking equipment at a number of places in town: Williams-Sonoma, Broadway Panhandler, Bridge Kitchenware, and they've each got a decent selection of baking sheets and silpat and tart molds. more ›

We get our baking equipment at a number of places in town: Williams-Sonoma, Broadway Panhandler, Bridge Kitchenware, and they've each got a decent selection of baking sheets and silpat and tart molds. more ›

The kind of attention being paid to ramp season has reached a fever pitch usually reserved for depraved celebrity gossip. Last season, after food blogger Augie enjoyed a pizza at Otto topped with ramps and a fried egg, several readers rushed over to the restaurant in attempt to order the same, and were promptly shut down by a noncompliant waitstaff. This year, Gothamist was shocked by a heaping side order of ramp greens at Telepan, and Grub Street is now reporting Mountain Sweet Berry Farm ramps have arrived at the market en masse; as ramps come to town, so goes the winter. Or something like that. more ›

This week Bruni visits Keith McNally's Morandi, which has been getting creamed by critics of late. He awards the restaurant one star, says "the food has been getting a worse rap than it deserves," but also that it's erratic. He doesn't love the desserts, but doesn't hate them; same goes for the wine list. Overall, McNally has "miscalculated with this restaurant," says Bruni, "which doesn't have enough atmospheric magic to distract you from the insane decibel level, absence of elbow room and uncomfortable chairs." more ›

This week Bruni visits Keith McNally's Morandi, which has been getting creamed by critics of late. He awards the restaurant one star, says "the food has been getting a worse rap than it deserves," but also that it's erratic. He doesn't love the desserts, but doesn't hate them; same goes for the wine list. Overall, McNally has "miscalculated with this restaurant," says Bruni, "which doesn't have enough atmospheric magic to distract you from the insane decibel level, absence of elbow room and uncomfortable chairs." more ›

FR.OG -- This sleek space in SoHo brings together Chef Didier Virot and his partner from Aix Brasserie, Philip Kirsh, in a tribute to parts of the world that had at one time been colonized by the French and influenced by French cuisine. The name stands for French Origin (it has nothing to do with amphibians), and the menu provides a global culinary romp with stops in Vietnam, Morocco, Lebanon and, of course, France. The sleek, trendy space (pictured above) seats 120 on two levels including some seats with a view into the open kitchen. Be sure to try the FR.OG martini -- vodka with a touch of cardamom and star anise. 71 Spring Street, between Broadway and Lafayette, 212-966-5050. more ›

FR.OG -- This sleek space in SoHo brings together Chef Didier Virot and his partner from Aix Brasserie, Philip Kirsh, in a tribute to parts of the world that had at one time been colonized by the French and influenced by French cuisine. The name stands for French Origin (it has nothing to do with amphibians), and the menu provides a global culinary romp with stops in Vietnam, Morocco, Lebanon and, of course, France. The sleek, trendy space (pictured above) seats 120 on two levels including some seats with a view into the open kitchen. Be sure to try the FR.OG martini -- vodka with a touch of cardamom and star anise. 71 Spring Street, between Broadway and Lafayette, 212-966-5050. more ›

The Coupon Clipper scours the specials for the best deals in New York's big grocery stores.
more ›

The Coupon Clipper scours the specials for the best deals in New York's big grocery stores.
more ›

Caitlin Berrigan is a 25 year-old Brooklyn-based artist who chooses media such as fats, sugars, and proteins to address ideas and subjects that are often invisible to the naked eye. At Location One last month, Berrigan presented her Viral Confections project: ping pong ball-sized chocolate truffles she casts from a silicone mold created especially for the task. The truffles are made in the shape of the Hepatitis C virus. “These delicious truffles do not carry hepatitis C,” the artist’s website explains. “Each one was lovingly handmade from 72% Belgian roasted cocoa in attempt to befriend the virus.” Other Viral Confections installation pieces include large apothecary jars, decked out with a frilly, soothing variant of the biohazard logo, and filled with model boxed truffles; Berrigan conducts “tea parties” at installation sites, where the conversation inevitably tends toward illness, with exceptions like molecular biology shoptalk and empathy. During last month’s event, Berrigan’s hepatitis-shaped truffles were scarfed down before the conversation ever got started. “Within the first five minutes, this group of people came over and ate all the chocolates,” Berrigan says. “I think they were tourists. I was left with maybe six truffles, and they didn’t stay for the presentation.” The artist presented Viral Confections anyway, and talked about Hepatitis C, which affects 200 million people worldwide. more ›

9.) Evidence of mice or live mice present in facility's food and/or non-food areas.The latest inspection, which took placed on Thursday, which gave the Waverly Inn passing marks is not online yet. Carter assured the Times that there were many signs now, "I think this is probably part of the game, the kind of thing that all restaurants have to go through. They don’t have health inspections at magazine offices. They probably should.” And he spoke of ways the Waverly would be branching out: A Waverly cat, perhaps, and maybe even a children's book. Above all, Carter expressed an appreciation for health inspectors: “I like clean food and that sort of thing.” more ›

The Tribeca Film Festival is starting this Wednesday night, so you still have a few days to get your tickets and make dinner reservations. The New York Times gave a few local suggestions including Dennis Foy, Mai House, and Turks and Frogs. Cercle Rouge is offering a prix fixe, three-course menus for lunch ($19.95) and for dinner from 4 - 7 p.m. ($34.95), just for the occasion. more ›

Summer's around the corner and the party invitations are beginning to roll in. If you want to get invited back to their share on the shore, the key is bringing a great hostess gift (and not puking off the balcony). You don’t need to deplete your bank account to make a good impression; in fact for only $20 bucks we found the perfect gift. more ›

Summer's around the corner and the party invitations are beginning to roll in. If you want to get invited back to their share on the shore, the key is bringing a great hostess gift (and not puking off the balcony). You don’t need to deplete your bank account to make a good impression; in fact for only $20 bucks we found the perfect gift. more ›

How much thought do you give to the origins of your daily dose of java? Not the origin of the purchase (mega-chain vs. local joint), but the origin of the beans themselves. And not just country of origin, but the labor and trade practices of the growers and workers who got those beans to you, no matter where they end up. Many of us don't think about this, but the owners of Vox Pop, a coffeeshop in Ditmas Park, Brooklyn, proudly trumpet the fair trade origins or their coffee varieties, and the customers are rolling in. more ›

With many local short-season spring vegetables out of commission (ramps, pea greens), at least for a while, one nutty underdog is currently available at many small Middle Eastern, Russian, and Ukrainian produce markets throughout lower Brooklyn and parts of Queens- green almonds. Because they are only available for 3-4 weeks each year, green almonds are usually overlooked, or are considered too hard to find. Some people dismiss the olive-sized green things as too much kitchen work; everything depends on how far along the almond inside the furry green casing is- we’ll explain, because other than the two links above, there’s not a lot of literature on the subject. If you’re waiting for fiddlehead ferns, you’re not feeling all the bulky white asparagus, or you just want to try something new, here’s what you need to know: more ›

It's a gorgeous day out (high of 76 degrees!), so we're going to echo our earlier suggestion for an outside Saturday event. Head to Chinatown for the Taste of Chinatown, where you can try a number of different Asian foods for $1-2. According to a menu, the dishes include "Peking Duck, Shrimp Salad, Green Curry Chicken, Thai Spring Roll, Papaya Salad, Banana Sticky Rice, Thai Iced Tea, BBQ Pork/Duck/Ribs, Fried Squid, Grilled Beef Papaya Salad, Lobster Balls, Vegetarian BBQ "Roast Pork," Shark Fin Soup, Oyster Flavored Jerky, Vietnamese Sandwich, Mango Pudding." more ›

In George Orwell's 1933 debut roman a clef novel "Down and Out in Paris and London", the author asserted that the more high-class an establishment in Paris, the more disgusting its kitchen could be counted on being. We certainly don't feel that holds true today, but the New York Times has a piece this morning about the closure of Brasserie la Côte Basque in the wake of the health scandal that stemmed from a rat rodeo in a West Village Taco Bell. The widely publicized downtown event resulted in the firing of at least one health dept. inspector and the closure of dozens of restaurants that were quickly re-evaluated.
more ›

Sandwiched between Park Slope and Gowanus, along 4th Avenue, the Sheep Station bills itself as an Australian restaurant even if the bar seems to get the most attention. It has none of the kitschy video games, dated beer posters, or anything really that might muck up its design. It’s all straight lines and clean surfaces, and in that respect feels a little like Gothamist favorite Bocco Lupo in Cobble Hill. Like that enticing wine bar, massive windows seemed carved out the brick, making it feel vibrant, open, and engaging. Even if that means it isn’t overlooking quiet tree-lined streets, and instead a busy boulevard, directly cater-corner to a BP gas station. Luckily the dull hum of fluorescent lights and rattling cars changes immediately when you enter. more ›

Sandwiched between Park Slope and Gowanus, along 4th Avenue, the Sheep Station bills itself as an Australian restaurant even if the bar seems to get the most attention. It has none of the kitschy video games, dated beer posters, or anything really that might muck up its design. It’s all straight lines and clean surfaces, and in that respect feels a little like Gothamist favorite Bocco Lupo in Cobble Hill. Like that enticing wine bar, massive windows seemed carved out the brick, making it feel vibrant, open, and engaging. Even if that means it isn’t overlooking quiet tree-lined streets, and instead a busy boulevard, directly cater-corner to a BP gas station. Luckily the dull hum of fluorescent lights and rattling cars changes immediately when you enter. more ›

If you are easily distracted by the flashy signs and lights that decorate most of Korea Town’s restaurants on 32nd Street, you would easily miss E-Mo, a hole-in-the-wall that only sells kimbap, the Korean take on Japanese sushi. As much as we love sushi, we prefer kimbap because its hefty size resembles sushi on steroids and actually fills up our stomach, while dainty sushi inexplicably makes us feel hungrier. more ›

April 20-21: Wine Rave NYC more ›

A cone shape, that is. Piloncillo (pee-lon-SEE-yoh), is an unrefined cane sugar that is traditionally used in Mexican cooking and has been in existence for at least 500 years. It is made from pure sugar cane juice from cane that has been hand cut, crushed by machine, and then heated to reduce its water content. The name refers to the cone shape in which it is produced. Although Piloncillo can be used in any recipe in which sugar is called for, it is much harder than brown sugar -- in order to use it, it needs to be either scraped with a serrated knife, crushed with a mortar and pestle, or melted. more ›

• There's been confirmation that the Red Hook ball field vendors will be starting their season on April 28th. We're keeping our fingers crossed for warmer weather by then. [via Porkchop Express]
• Jean Georges Vongerichten is in the process of transforming 66 from upscale Chinese to (presumably) upscale Japanese, with an emphasis on soba noodles. Once the metamorphosis is complete, it will be known as Matsu Gen. [via NYT]
• Crif Dogs is opening a "secret" bar next door to its current space. Reportedly, it will only be accessible via Crif Dogs' telephone booth, and drinks will be designed by mixologist Jim Meehan. The name? PDT -- which stands for Please Don't Tell. [via Eater, F&W]
• After a false start or two, Mercat is finally open. They're serving tapas from the Catalan region of Spain with an all-Spanish wine list to match. [via RG]

This week in the Times, Bruni goes to Esca, calls chef Dave Pasternack a "fish whisperer" (um, OK Frank) and awards the restaurant three stars. "In an era when too many restaurants try to be everything to everyone," he says, "Esca has a specific agenda: show what the sea can yield." The restaurant was previously awarded two stars by William Grimes in 2000. more ›

This week in the Times, Bruni goes to Esca, calls chef Dave Pasternack a "fish whisperer" (um, OK Frank) and awards the restaurant three stars. "In an era when too many restaurants try to be everything to everyone," he says, "Esca has a specific agenda: show what the sea can yield." The restaurant was previously awarded two stars by William Grimes in 2000. more ›

The Coupon Clipper scours the specials for the best deals in New York's big grocery stores. more ›

The Coupon Clipper scours the specials for the best deals in New York's big grocery stores. more ›

Yesterday at the Time Warner Center, Chef Marc Murphy somewhat stealthily opened the doors to the uptown outpost of Landmarc, his 3 year-old, well-regarded Tribeca restaurant. Murphy began to look northward last year when he opened Ditch Plains in the West Village. With Landmarc firmly established as a neighborhood bright spot with serious food (like the $12 roasted marrow bones with onion marmalade and grilled bread, pictured), and with Ditch Plains going strong with its clam bar/set count aesthetic (the only thing better than its all-day breakfast is its bric-a-brac seafood add-on options- you can order Anson Mills grits with oysters and lobster if you want), many have wondered if the new version of Landmarc can possibly retain the charm of the original inside the glass and steel canyons of a giant mall. With the same Brasserie/New American menu and a big emphasis on straightforward kids' meals (from carrot sticks & peanut butter to orecchiette with plain butter sauce, and toothache-inducing cotton candy), as well as a thoughtful wine list, the new Landmarc stands to remedy the fine dining fatigue suffered by diners who aren’t really feeling another array of microscopic quail egg custards, or truffled whatever du jour (you know who you are). Additionally, Chef Murphy and crew seem to have a fully formed battle plan that includes delivery from Fifth to West End Avenue, from 55th to 66th, and 300 seats to work their magic. more ›

So you had to get an extension on your taxes -- bummer. We know what can cheer you up -- free ice cream! That's right, it's free cone day at Ben & Jerry's from 12pm until 8pm. Brave the lines, take advantage of the fact that it's not raining (at least not now) and get yourself some comfort in a cone. We've been in past years, and although the lines can be tough at certain locations, we were placated immediately as soon as that free scoop of coffee toffee crunch was in our clutches. more ›

Got some Hot Sake for us? Send it our way, credit will be given...or not if you prefer. more ›

We went to May May Food on Pell Street to pick up some steamed vegetable buns when this display caught our eye. Chinese-style tamales? more ›

If you want to start a lengthy, heated debate with an oenophile, ask them their opinion on wine rating systems. It’s likely they’ll talk about the “Parkerization” of wine – this idea that producers are catering to the preferences of Robert Parker to secure high scores for their wines to sell more product. They may mention the dangers of consumers following the scores in Wine Spectator like they were baseball stats versus listening to their own palate. Or throw out alarmist phrases like “the loss of terroir” and a global market of wine catered to the American “Coca- Cola” palate. Ok, you probably don’t want to talk to those people because they are a little pretentious, but in general we share the same concerns. It’s not that we have an issue with the idea of a wine rating system; it’s just that in general, we find most of them a little broken. more ›

If you want to start a lengthy, heated debate with an oenophile, ask them their opinion on wine rating systems. It’s likely they’ll talk about the “Parkerization” of wine – this idea that producers are catering to the preferences of Robert Parker to secure high scores for their wines to sell more product. They may mention the dangers of consumers following the scores in Wine Spectator like they were baseball stats versus listening to their own palate. Or throw out alarmist phrases like “the loss of terroir” and a global market of wine catered to the American “Coca- Cola” palate. Ok, you probably don’t want to talk to those people because they are a little pretentious, but in general we share the same concerns. It’s not that we have an issue with the idea of a wine rating system; it’s just that in general, we find most of them a little broken. more ›

• Eats on Seventh Avenue South
• They might look like child's play, but these frozen cocktails pack quite a punch for grown-ups.
• Good food around Port Authority? Really?

There's been a flurry of activity on the openings front recently. Even if spring hasn't quite made it to town, these new spots are starting to bloom and shake off the winter blahs: more ›

There's been a flurry of activity on the openings front recently. Even if spring hasn't quite made it to town, these new spots are starting to bloom and shake off the winter blahs: more ›

With all the craziness going on in South Brooklyn recently -- Jason Neroni leaving Porchetta (law suits, arrests, excitement!), and with recent news that the Brooklyn Inn may be closing (converting into a bistro?) -- it'd be easy to miss the little slip about Vegas. During a short message on the Brooklyn Record, a commentator "confirmed" that the rumors about the Brooklyn Inn were true and then added that "Vegas, on Smith st. is also closing soon." more ›

From the restaurant's hip design and web 2.0-esque name, brgr gives the impression that it churns out especially tasty burgers. Why else would they go through the trouble of creating a cool space for their vowel-less star creation and be able to charge $8 or more per bun-hugged patty if the food weren't awesome? more ›

From the restaurant's hip design and web 2.0-esque name, brgr gives the impression that it churns out especially tasty burgers. Why else would they go through the trouble of creating a cool space for their vowel-less star creation and be able to charge $8 or more per bun-hugged patty if the food weren't awesome? more ›

With all the food fetishism and foodie-ism out there, here's a bracing serving of the restaurant business underbelly. more ›

Join Denise Landis, recipe tester for The New York Times, as she shares recipes and expertise from her newest cookbook, Dinner for Eight. Free tasting and book signing to follow the demonstration. Broadway Panhandler, 65 East 8th Street (between Broadway and University), 3 PM, free. more ›

We’d heard about a recently opened Singas Pizza on Columbia Street, that along with a few tables and chairs, also happened to have a post office inside. They usual jests about mailing pies were made, but not much talk about how the actual pizza was, so we decided to head over and check things out. On the front door was a newspaper clipping proclaiming that their chain, which has over 18 locations around the city, is one of the quintessential pizza places of New York. Considering the shop is about two blocks away from the new comer to pizza stardom Lucali’s, we wondered why no one else had noticed. more ›

- World food giant Nestlé, is planning to announce today that is will buy Gerber, the baby food company, for approximately $5 billion. This brings to mind weird candy/baby food mashups. [NYT] more ›

We're not sure when this started, but somewhere along the line it became common for reporters to quiz Presidential candidates on the campaign trail about the price of grocery staples, like a loaf of bread or a gallon of milk. It's supposed to be some indication of how in-touch a candidate is with the common American voter, but it's also a form of "gotcha!" question, especially when asked at a $1,000-a-person fund-raiser. more ›

A year ago, waiters at Chinatown restaurant Jing Fong accused management of taking tip money to pay dim sum cart ladies. Now, another restaurant's managers are under fire for taking tips from servers, but the restaurant is decidedly more upscale. Waiters at Telepan, which got a 25 for food in the most recent Zagat guide, tell NY1 that managers have been helping themselves to tips, which is illegal in NY State: Waiters can be paid below minimum wage (at Telepan, they make $4.60/hour) as long as they receive the tips.

[Former water Femi] Joseph showed NY1 a stack of tip sheets that detail how the tips are divided each night. Looking at this blank tip sheet one can see that managers are boldly listed as one of the groups that get a cut of the tips at the end of the night. more ›

Bruni one-stars E.U., finds the restaurant with the tortured history "eclectic not only in terms of its national influences but also in the quality of different dishes." He loves some of the food, as well as the design and the wine list, but dislikes the desserts. Says "you're taking a chance every time you walk in." more ›

For someone who graduated from college just last year, Ohio native, Soho-transplant Jill Donenfeld has really made a quick study of the New York food scene. As the founder of The Dish’s Dishes, Donenfeld oversees a team of kitchen ninjas she calls Culinistas™ (she also holds the word’s trademark)- who prepare meals en masse and in-house for clients using raw materials from greenmarkets, organic bakeries, and the subterranean caves of Murray’s Cheese, among other hand-picked sources. Donenfeld is also a soon-to-be cookbook author and the current writer of a weekly food intelligence one-sheet (available to DD clients). Gothamist sat down to talk shop with The Dish’s Dishes entrepreneur #1 last week at Jacques Torres on Hudson Street, and left with a recipe for squid salad. more ›

- Jim Leff has built a Google mash-up of his favorite “obscure street food in Easter Jackson Heights.” In related news, The Arepa Lady is on MySpace? Fake or real, you decide. more ›

The Coupon Clipper scours the specials for the best deals in New York's big grocery stores. more ›

The Coupon Clipper scours the specials for the best deals in New York's big grocery stores. more ›

more ›

more ›

We were fortunate enough to be at the Time Out New York Eat Out Awards last night to watch the winners of both the Readers' Choice awards, chosen by readers who made over 14,000 submissions, and the Critics' Picks awards, selected by the TONY staff. The coveted plates hang on restaurant and bar walls throughout the city. more ›

- "The first rule of Milk Club is you don’t talk about Milk Club. The second rule of Milk Club is you do not talk about Milk Club." The Brooklyn Paper explores the raw milk movement in Brooklyn. more ›

With March Madness behind us and baseball upon us (Mets' home opener in progress!), a smoothing transition between basketball and baseball is necessary: like beer bracketology. The Washington Post conducted a tournament of head-to-head, single elimination, blind taste tastings over four weeks, in order to distinguish one beer above all other contestants as an MVB. more ›

At half past six sharp on Wednesday, The First Annual Spring Cupcake Cookoff will take place at The Brooklyn Kitchen. This event will break the paper-wrapped baked goods up into three competition categories: the basic floor model (they’re calling it “Pure and Simple”), souped-up (“Additions”), and the Hot Rod (“Decorator’s Delight: Go crazy!” --emphasis ours). A small panel of exceptionally qualified buttercream and lavender sugar judges, including Melanie Schrimpe of Cheeks Bakery, and Jimmy Fallon agoniste Joe Garden, will be on hand to sort the entries. Ribbons will be awarded in each cupcake class, and a trophy of some kind will go home with the baker who takes Best In Show. All are welcome at the event. more ›

The large dust-bunny, incredulously staring back at us this morning, reminded us that it was time for some spring-cleaning. The worst part of the job is taking that first step to begin. But you can only procrastinate for so long before you have to come to terms with the dust creatures taking residence under your bed. Sure, there are many good reasons to do an intensive, full-weekend cleaning session, but perhaps the best motivation, is to throw out the old crap to make room for the new things that you just have to have (new crap). Truth be told, we just want to make room for these cool new wine gadgets. more ›

While the calendar says Spring, the Greenmarket is still stocked with winter staples and given the unseasonably cold weather it would seem that the city's desire for first of the season asparagus and other first of the season treats may still be a few extra weeks off. more ›

While the calendar says Spring, the Greenmarket is still stocked with winter staples and given the unseasonably cold weather it would seem that the city's desire for first of the season asparagus and other first of the season treats may still be a few extra weeks off. more ›

The intersection between gastronomy and eponymy can become a little clouded with time, after ambiguity muddies origins and vested familial or regional pride raises emotional stakes. In contentious days such as these, even seemingly innocuous table conversation can quickly become heated. That is why we find debates over the namesakes of food items highly entertaining. more ›

Maybe Snoop Dogg knew a thing or two about how to mix a drink. You may not expect the botanical aromas and flavors in gin to combine seamlessly with fruit juices, but somehow it just works. We know the gin purists out there are pounding their heads against the keyboard right about know. Don’t go on, we will only be bastardizing the gin to a much greater extent from here on, forward. (Don’t worry, we’re the same way about scotch). more ›

-Food and Wine magazine released its Best New Chefs 2007 list earlier this week. April Bloomfield, the 32 year-old chef and co-owner of West Village gastropub The Spotted Pig, is among the ten honorees to be featured in the magazine’s July issue. Eater attended Wednesday night’s announcement party at 7 World Trade Center and watched “everyone who has ever been on an episode of Top Chef” party like it was 1999, the not-so-distant year that Rocco DiSpirito was named a F&W Best New Chef. more ›

One Sunday afternoon while sitting around without any idea of what to do with life (which is sadly how many of our Sunday afternoons are spent), we decided to go to that not-so-distant-land called Queens. Why? Because its streets are chock full of food to the tenth power. ...And we have a friend who lives there. We roamed around Elmhurst with slightly growling stomachs until we stumbled upon the nondescript Indonesian restaurant Minangasli. Although neither of us had eaten Indonesian food before, that only gave us more reason to try it. more ›

Of the many bars that line Atlantic Avenue between Brooklyn Heights and Cobble Hill, The Brazen Head doesn’t seem like much of a draw. They don't have bocce ball, an indie rock juke box, an old man sailor vibe, or even a full menu. The garden they advertise from the street is a triangle of concrete reaching some 10 feet out and overlooking an abandoned lot. So why should anyone go? more ›

April 5: Italian Festa to celebrate the paperback publication of George deStefano's An Offer We Can't Refuse: The Mafia in the Mind of America. A reading and signing, followed by a Sicilian wine tasting, with antipasti served. Free. Hunters Point Wines and Spirits, 47-07 Vernon Boulevard, Long Island City, Queens. more ›

How does one get banned from Nobu? After a rude comment to the manager on his way out of the restaurant he left a DVD of the first season of Entourage...AS A TIP. Allegedly an employee ran up the stairs and hurled it at him as he was leaving. The Daily News reports that Piven said through his rep: "I'm such a fan of Nobu and all of his restaurants. I had a great dinner at the Nobu in Aspen. As always, the meal was excellent and the service was great." more ›

We look at navigating the world of wine kind of like a treasure hunt. All it takes is one toe-curling wine that blows you away and all of the sudden you are compelled to seek out more. The adventure and sport comes into play in trying to find that next wine at a great price. Anyone (who has lots of money or a flexible expense account) can drop a few hundred dollars on a bottle of 1998 Latour and have a wonderful experience, but where is the find? That sense of personal gratification that only comes when you feel like maybe, just maybe, you beat the system. The great values are the real jewels in the search. more ›

Without much fanfare last July, Alex Stupak replaced Sam Mason as pastry chef at Wylie Dufresne's Clinton Street avant-garde institution WD~50. Prior to arriving in New York, Stupak, who will turn 27 later this month, had already accrued a blockbuster resume- most notably he was the pastry chef at Alinea in Chicago, named the #1 restaurant in the United States by Gourmet magazine in 2006. Last week, Stupak talked with Gothamist while plating one his desserts at WD~50. more ›

We thought we’d run away with some bulk passover deals, but the opposite actually seemed to be the case. It was all about pork this week. Whether it was hunks of pork shoulder or spiral hams, it was a swine lovers delight. Fresh on the front of C-Town's specials was one we couldn’t look past, even though we kind of wanted to. Pork chops for $1.79. more ›

Last week, Clinton Hill Blog founder Robin Lester posted her findings of a trip taken to the Greenpoint Beer Works, a large brick industrial tucked away on Brooklyn’s Waverly Avenue between Fulton and Atlantic. She and another blog reader met up with operations director and brewer Kelly Taylor, who revealed that in addition to filling Greenpoint’s regular daily work order for Heartland Brewery, he has also been developing his own small batch beer, Kelso of Brooklyn. Currently, Kelso is only available by the keg, in three lager varieties: Nut Brown, Chocolate, and Kelso Hop. Taylor’s web site features a list of local restaurants and pubs that serve Kelso; his ale was also served at last week’s unveiling of the world’s eighth wonder, the new Whole Foods on the Bowery. more ›

- Passover is here, so naturally it is time for matzo brei, there was even a brei off at Makor over the weekend. While we are at it, here is a take on matzo ball soup for the excellent Cooking for Engineers. more ›