Email Author Robert Sietsema

Awards

• 2011 - Association of Food Journalists Awards, published June 23, 2010

  "An Open Letter to Josh Ozersky"

• 2011 - AAN AltWeekly Awards, published June 23, 2010

  "An Open Letter to Josh Ozersky"

• 2011 - AAN AltWeekly Awards, published December 1, 2010

  "May We Interest You in Some Egg Fetus?"

• 2011 - AAN AltWeekly Awards, published December 8, 2010

  "Siam I Am"

More

2013 Stories by Robert Sietsema

• 

  FEATURED STORY

  Sullivan Street and Grandaisy: New Wave Breakfast Pastries

  published Feb 27, 2013

  Grandaisy's calzone di miele What do you grab for breakfastr Most of us scrape by with a latte and a power bar, a bowl of yogurt and granola, or nothing at all until lunch - and do the same thing ev... More >>

• 

  Analyze This at The Marrow

  published February 27, 2013

  Harold Dieterle, champion of Top Chef's first season, is the rare veteran of the program who's fulfilled the promise of his... More >>

• Tickets Go on Sale for 2013 Big Apple Barbecue Block Party

  published Feb 26, 2013

  Just look at the size of that smoker! Today at noon, FastPass tickets ($125) go on sale for this year's Big Apple Block Party, one of the city's signature food events. The two-day weekend festival, ... More >>

• 

  FEATURED STORY

  Owsley, LSD King and Grateful Dead Soundman, Was a Foodie

  published Feb 26, 2013

  Owsley "Bear" Stanley was the self-taught master chemist who produced much of the acid used to popularize the psychedelic chemical in California in the mid-60s, which was partly chronicled in Tom W... More >>

• 

  FEATURED STORY

  NYC's 7 Messiest Hot Dogs

  published Feb 25, 2013

  Hoyt Dog: Your can barely get your lips around this baby The Louisiana Purchase Exhibition of 1904 - more commonly known as the St. Louis World's Fair - was supposedly the first time a hot dog was c... More >>

• 

  FEATURED STORY

  Angry Birds: You've Played the Game, Now Eat the Cake

  published Feb 24, 2013

  Three very Angry Birds. Can you name themr The wildly popular video game Angry Birds--invented by Finns, and said to have undergone over one billion downloads across the world universe in all format... More >>

• 

  FEATURED STORY

  Five Questions Every Diner Dreads

  published Feb 21, 2013

  An empty dining room can sometimes be the hardest to secure a seat in. Normally, I've received sterling service at NYC restaurants. But even the best front-of-the house experience can be improved. H... More >>

• 

  FEATURED STORY

  Hoboken's Roast Beef Battle

  published Feb 20, 2013

  Fiore Deli's Italian roast beef hero, including cross-sectional view One of the stunning achievements of Italian-American cooking is the invention of the hero sandwich. Whether stuffed with cold cut... More >>

• Sweet Yummy House Serves Up Sichuan, Taiwanese-Style

  published February 20, 2013

  Who could resist a restaurant called Sweet Yummy House? If you're a kid, that is. For me, the name conjures up gingerbread dwellings deep in... More >>

• 

  FEATURED STORY

  Burger King Hacked!

  published Feb 19, 2013

  Yesteday around 11 a.m., the Burger King Twitter account was apparently hacked. Reports Yahoo!News, the Burger King logo was swapped for a McDonald's logo, and a string of sometimes-obscene messages i... More >>

• Porsena's Monday Night Abruzzi Menu

  published Feb 18, 2013

  First course: local sardines A friend and I went to Porsena last week to check out the menu from Abruzzi being mounted there every Monday in February (including tonight and next Monday night) as par... More >>

• 

  FEATURED STORY

  Sea Cucumber: What Is It and Can I Put It in a Saladr

  published Feb 18, 2013

  Three kinds of sea cucumbers, ranging in price from $25 to $110 per pound There's nothing vegetarian about a sea cucumber, and, though you can cut it up and use it in a salad, it isn't green and doe... More >>

• 

  FEATURED STORY

  Our 10 Best Chinese Restaurants in NYC, 2013 Edition

  published Feb 15, 2013

  The amazing "big tray chicken" at Manhattan's Spicy Village It's been over two years since Fork in the Road appraised the relative merits of the city's Chinese restaurants - things have changed so m... More >>

• Tomorrow: Our 10 Best Chinese Restaurants in NYC, 2013 Edition

  published Feb 14, 2013

  The braised pork shoulder at Shanghai newcomer Full House is perfectly executed, but will it be enough to catapult that Chinatown establishment into our top 10r With wave upon wave of new immigrants... More >>

• Miss Twinkiesr How About Some Dreamies Insteadr

  published Feb 13, 2013

  Gee, they look almost the same. It was only last November that the announcement came -- falling very hard on the ears of its fanciers -- that Twinkies and other Hostess cakes were no more. Hands wer... More >>

• Aamanns-Copenhagen's Wildly Creative Smorrebrod

  published Feb 13, 2013

  Pate of pork with parsley, aquavit, fresh hazelnuts, pickled apples, celery, and watercress Smorrebrod are little Danish open-face sandwiches made on a dark nutty rye bread. At Aamanns-Copenhagen --... More >>

• Nordic Express at Aamanns-Copenhagen

  published February 13, 2013

  It was two Octobers ago that Crown Prince Frederik and Princess Mary of Denmark swept into New York City. Amid much hoopla, they were feted at... More >>

• Choice Eats 2013: New Participants Announced

  published Feb 12, 2013

  The Village Voice and Fork in the Road is proud to announce further restaurants, bakeries, and candy kitchens participating in 2013's Sixth Annual Choice Eats tasting event. This brings the total to ... More >>

• 

  FEATURED STORY

  Sharaku's 5-Course Lunch Deal

  published Feb 12, 2013

  This is the main course, and the fourth of five courses (dig the onion ring at the right). Anyone who's read The Moon is a Harsh Mistress by Robert Heinlein remembers TANSTAAFL, an acronym which ori... More >>

• 

  FEATURED STORY

  Snitching Schnitzels

  published Feb 11, 2013

  Harold Dieterle has a schnitzel at The Marrow... Among Manhattan restaurants, at least, schnitzels are on the upswing. While you may think that the pounded-thin, breaded-and-fried cutlets belong mai... More >>

• 

  FEATURED STORY

  Snowpocalypse NYC! The City Digs Out

  published Feb 09, 2013

  Two bikes and a basketful of snow New York City lucked out with only 8 to 11 inches of snow, but the wind caused it to pile up in drifts, making it more difficult to trudge through the relentless wh... More >>

• 

  FEATURED STORY

  The Crazy Breakfast Pastries of the West Village's Bien Cuit

  published Feb 09, 2013

  Bien Cuit's maple yam danish While the Bien Cuit mothership in Cobble Hill is famous for its perfect and rather large loaves of crusty bread (so big, in fact, that you can buy half), the new Village... More >>

• Salchipapas Redefined at Los Perros Locos -- and the Moral Consequences

  published Feb 08, 2013

  Los Perros Locos' "Ultimas" Salchipapas. The quail egg is dead center. Salchipapas are found in most South American cities. Consisting of french fries topped with sliced frankfurters, it's both stre... More >>

• 

  FEATURED STORY

  Battle of the Cheesy, Heart-Shaped Boxes of Chocolate

  published Feb 07, 2013

  Doesn't the box in the middle look like the mask from Screamr But which one is the best buyr Let's say you like someone, but not enough to get him a $100 box of chocolates from La Maison du Chocolat... More >>

• Now You Can Smoke Pot in Restaurants, Part 2: The E-Joint

  published Feb 06, 2013

  The e-joint is just like the e-cigarette, except it contains THC instead of nicotine. Sexy, rightr Last September, Fork in the Road reported that it was now possible to smoke marijuana in bars and r... More >>