Restaurants in New York City
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Q & A with Sotto 13’s Executive Chef Ed Cotton
If you’re a Top Chef obsessive, it’s hard to chat with finalist Ed Cotton without eventually working the conversation around to his Season 7 flirtation with fellow cheftestant Tiffany, or if he still thinks that Alex stole his pea puree. But if you’ve been following his career since the show, it also seems a bit silly to dwell on his T.V stint for too long, because the unassuming, nose-to-the-grindstone chef is anything but a wannabe celebrity…
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Vietnamese-Chinese-French Fusion at Bushwick’s Falansai
Asian fusion doesn’t have the bad rap it used to, conjuring up images of Chinese chicken salads topped with canned mandarin oranges. In fact, there’s plenty of NY restaurants that push the boundaries of traditional Asian dishes, like RedFarm and Pok Pok Ny. So add Brooklyn’s Falansai to that estimable roster, melding together influences from Chinese, Vietnamese & French cuisines…
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Spotlight on Smorgasburg 2014
Although an indoor version of Smorgasburg operates in the colder months, the all-food flea market is best experienced in the open air along the Williamsburg waterfront each Saturday, or in Brooklyn Bridge Park on Sundays. Well, it just reopened this weekend with over 20 awesome, new vendors. Here are a few that we’ve definitely got our eye on…
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Get Your Caffeine Fix with Yerba Mate
Looking for a jitter-free alternative to your daily cup(s) of coffee? Try mate, a tea-like beverage made from the leaves of the South American holly plant yerba mate. This national drink of Uruguay and Argentina is loved for the clean energy boost it provides…
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Telepan Local: First Bite
Ever been to Telepan on the Upper West Side? If you have, you remember those pea green walls. Now, I’m a food girl (not a looks girl), but it was hard to get pass those oddly colored, downright distracting walls and focus on the terrific Greenmarket cooking. While it’s practically obligatory now, Bill Telepan actually was one of New York’s first chefs to isolate and extol the virtues of ingredients and seasons. His upmarket menu uptown bragged of Farm Eggs, Hen-Of-The-Woods Mushrooms, and Heritage Pork when everyone else was serving plain old pork and tomatoes all year round…
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