- Best Of
Best of Bangkok
May 14, 2013
Valentine’s Day in NYC
Jan 30, 2013
The Glory of Grains
Jan 24, 2013
Soups Worth Slurping This Winter
Jan 8, 2013
- View More Best Of's
- Reviews
Topping Rose House – Reviewed
Jun 6, 2013
Gwynnett St. – Reviewed
Apr 25, 2013
- View More Posts in Reviews
- Gourmet Gossip
Gourmet Gossip NYC: June 2013
Jun 3, 2013
Top Cocktail Trends to Watch For in 2013
Feb 20, 2013
Restaurant Trends to Watch for in 2013
Jan 23, 2013
Trendspotting: “New” Mexican Cuisine in NYC
Jan 15, 2013- View More Posts in Gourmet Gossip
- Behind Kitchen Doors
- Gizmo Girl
Adjust-A-Burger Press
Jun 13, 2013
Gizmo Girl’s Chef BBQ Set
Jun 7, 2013
Foolproof Egg Separator
May 30, 2013
Fruit Scoop & Slice
May 20, 2013
Gizmo Girl’s Glass Marinade Set
May 10, 2013- View More Posts in Gizmo Girl
American Cuisines
Topping Rose House
Who knew one of the best new restaurants in New York would open in the Hamptons? Bridgehampton to be specific. I didn’t see that coming. The Hamptons are better known for their wide beaches, grand houses and lavish parties. Not food. At least, not til Topping Rose House came along. Just taste the Ravioli with Housemade Ricotta and you’ll see what I mean. It’s a game changer – a singular and mammoth-size ravioli cradling impossibly fresh Ricotta, scattered with slivers of Shitake Mushroom, tender green Asparagus and fresh herbs. It’s glossed in a Beurre Fondue that amplifies the richness of the dish without overdoing the dish.
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Topping Rose House – Reviewed
Who knew one of the best new restaurants in New York would open in the Hamptons? Bridgehampton to be specific. I didn’t see that coming. The Hamptons are better known for their wide beaches, grand houses and lavish parties. Not food. At least, not til Topping Rose House came along. Just taste the Ravioli with Housemade Ricotta and you’ll see what I mean. It’s a game changer – a singular and mammoth-size ravioli cradling impossibly fresh Ricotta, scattered with slivers of Shitake Mushroom, tender green Asparagus and fresh herbs. It’s glossed in a Beurre Fondue that amplifies the richness of the dish without overdoing the dish. It’s a divine pasta that will compel you to make another reservation before you even leave the restaurant.
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Dish Spotting: Pork Slope’s Shrimp Po’ Boy
With a name like Pork Slope, it may seem a transgression to order anything off of the menu that didn’t formerly have a snout. In chef Dale Talde’s hands, however, a seriously substantial Shrimp Po’Boy is anything but a cop-out; a mere half-hearted gimme to the other-white-meat adverse. In fact, like most of his re-worked working class creations, it’s not only insanely delicious, but a gold standard of its kind. Instead of the expected French bread (a sturdier, more reliable conveyance for the overstuffed innards of the average New Orleans sub), Talde substitutes two infinitely tastier slabs of his addictive black pepper butter toast.
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Dish Spotting: Pop’s of Brooklyn’s Texas Sr. Burger
Normally, wandering around NYC in search of a great meal with no concrete plan doesn’t end well. If you manage to come across a place with a decent menu that will seat you without a reservation, chances are it won’t be long before you realize why the joint wasn’t exactly packed. But, once in a while you might come across a gem that not only accommodates your poor planning, but also becomes one of your new favorites. And that’s exactly what happened when we stumbled into Pop’s of Brooklyn this past weekend in search of a quick burger and beer.
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Gwynnett St. – Reviewed
I’d return to Gwynnett St. for the whiskey bread alone. It may sound silly, but it’s that good. Served warm, this crusty, homemade loaf is as sweet as cornbread, soft on the inside, and dosed with plenty of whiskey. It’s also the simplest thing on the menu… by far. The food at this newish Williamsburg spot is entirely complicated, and yet utterly satisfying, a rare feat as far as restaurants go.
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Restaurant Spotting – The Wallace
Ringed by a barbershop, a Subway franchise and a bodega, Brooklyn’s The Wallace seems an unlikely spot for Seared Sea Scallops with Hazelnut Cauliflower Puree, or Duck Breast with Fingerling Potatoes, Shaved Brussels Sprouts and Duck Demi Glace. And even though the restaurant is in coveted proximity to the Barclay’s Center, the massive new sports and entertainment complex on Atlantic Avenue, it’s not a place you’re likely to just stumble upon. But it’s one you might want to make a concentrated effort to seek out.
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Q & A with Back Forty’s Peter Hoffman
When Peter Hoffman opened his seminal, farm-to-table restaurant Savoy in 1990, terms like “local,” “seasonal,” and “sustainable” had yet to become part of the dining lexicon. Now, you’d be hard pressed to find a Manhattan chef that doesn’t make regular runs to the Union Square Greenmarket, or a Brooklyn eatery that fails to cite the origins of its Heritage pork, free-range eggs, and artisanal wedges of farmstead cheese. And although Hoffman shuttered Savoy in 2011, he remains resolute in his mission to eliminate out of season, overly processed ingredients from his restaurant menus.
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The NoMad’s Killer Fruits De Mer
Some restaurants just ride the buzz of their openings, becoming the hot restaurant by nature of being brand new. The mediocre and less than mediocre spots quickly peter out and fall off people’s radars while others settle into their groove. But few stay as hot as when they first opened. The NoMad is one of those delicious exceptions that’s managed to be as relevant and hard to get into now as it was when it opened just less than a year ago.
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The Nomad
Some restaurants just ride the buzz of their openings, becoming the hot restaurant by nature of being brand new. The mediocre and less...
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Boozy Beef and Beer Stew
There are plenty of recipes that call for wine, but especially during winter (and more particularly, Beer Week!) we’re all about experimenting with ale. Honestly, nothing adds depth to a dish quite as effectively as a quality bottle of beer. It’s the secret weapon in our hearty, rib sticking stew… the malt and hops deliciously accentuating its deep beef flavor and heady spice.
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Restaurant Openings to Look Forward to in 2013
For food writers, each year generally ends with a flurry of restaurant “Best Of” listicles, chronicling the highs and lows of eateries both old and new. But as soon as the calendar reads January 2nd, we hit the reset button, turning our attention towards a brand new crop of impending openings. From Michael White’s eagerly anticipated double header in Manhattan (The Butterfly and Ristorante Morini), to Andy Ricker’s continued expansion of his Pok Pok empire in Brooklyn (Whiskey Soda Lounge), it’s already shaping up to be a banner year for the New York restaurant scene. And who knows? A few of them just might make our “Best Of” lists at the close of 2013.
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Butternut Squash Macaroni and Cheese
Whenever we think of comfort food, the very first thing that springs to mind is creamy and melty Macaroni and Cheese. We love it every which way, from the electric orange stovetop stuff that comes out of a box, to refined casseroles of artisanal cheese, hand-cranked pasta and brioche breadcrumbs.
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Mas Farmhouse
Sure, going out to dinner might not be the most original idea, but eating is our favorite pastime and you never know what you’ll...
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The McKittrick Hotel’s Valentine’s Dance
If you’re looking to spice things up and do something a whole lot different this Valentine’s Day, The McKittrick Hotel is the...
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The Four Seasons
The Four Seasons restaurant might not be the newest, hottest place in Manhattan, but it’s a timeless classic that makes for a...
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The Ultimate Roast Chicken
If nothing else, every home cook should know how to make the perfect Roast Chicken. It’s inexpensive, soul satisfying, and equally impressive as either the centerpiece of an elegant dinner party, or served to the family for a laidback, weeknight supper. Chefs as noted as Thomas Keller and Lidia Bastianich would both request the humble roast chicken for their last meal on earth. And as we recently illustrated in our article “Food Trends to Watch for in 2013,” family-style, roast chicken dinners have become the pride of some of the best restaurants in the city.
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Perilla’s Farro Risotto
This neighborhood spot from Harold Dieterle, Top Chef Winner Season 1, has plenty in the way of whole grain options, from wheat berries...
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ABC Kitchen’s Kasha & Bowties
Jean-Georges Vongerichten’s been singing the praises of obscure grains since the mid-90′s and now they’re not so obscure...
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Union Square Café’s Crispy Polenta
If you’re the brunch type, you might consider getting your whole grains in for weekend brunch. Union Square Cafe may not get quite...
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Louro – Reviewed
More people should be talking about Louro in the West Village. It opened in a space that was once home to Lowcountry, and before that Bar Blanc, which opened was ultimately a bust, too. (Ironically, Bar Blanc’s chef, Cesar Ramirez, went on to open one of the hardest reservations in town better known as Brooklyn Fare.) But the past is the past and the space now looks less flashy.
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