When we checked in with Museum of Food and Drink (MOFAD) executive director Peter Kim last summer, he and his team were getting ready to debut the project's very first pop-up exhibition, a working cereal puffing gun that helped illustrate the history of industrialized food in this country. That laun ... More >>
Rent prices may be rising in this city, but for now, there are plenty of purveyors of cheap food that manage to hold on to leases, even in trendy lower Manhattan. That's lucky for us -- cheap eats joints are a well-ingrained part of our culinary fabric, and they comprise a full third of our roster o ... More >>
Dominique Ansel's cronut was so successful, he could have built a fleet of shops dedicated to just that sweet and ridden the mania he created straight into retirement. Instead, he continues to work to change the public perception of pastry, and last week, he debuted a new line-inspiring, madcap crea ... More >>
Twenty years ago, Jim Lahey flung open the doors to the first Sullivan Street Bakery in Soho on a mission to get Americans to eat better bread. His goal hasn't changed much -- "A lot of chefs put mediocre bread on the table," he says -- but the culinary landscape certainly has.
There was once a simpler time. A time when instead of finding satisfaction in a craft brew or the truffle supplement, you had Mondo and PB Maxx. And while those old school treats have been discontinued, nostalgia never dies, and even fancy chefs pay attention. Here are six restaurant versions of tr ... More >>
At the end of 2013, before our collective spirits had been broken by the endless Polar Vortexes inflicted upon us, we extended a challenge to you, our readers: show us what you remember about the past year in news. Our 2013 news quiz brought in lots and lots of people willing to take that challenge ... More >>
The croissant made 2013 headlines when Dominique Ansel wed it to a doughnut; his creation garnered 6 a.m. lines, and the Cronut® craze is unlikely to dissipate as long as New York sees tourists. But if it's the crescent-shaped classic you're after, the city boasts a melange of tried and true dough ... More >>
Just a few more hours before we ring in 2014. Already feeling nostalgic for 2013? Take a gander at some of our biggest food stories of the year, and relive the last 12 months.
Take a deep breath. Clear your head. 2013 was a crazy year, but we've almost made it. Feeling better? Good, because now it's time to relive it all with the Village Voice New York City News Quiz.
In May of this year, Dominique Ansel and his Dominique Ansel Bakery (189 Spring Street, 212-219-2773) quietly unleashed the Cronut upon Manhattan, and within three days, the mania had begun. Lines formed down the block in the early morning before the shop opened, celebrities tweeted photos, and knoc ... More >>
Happy Thanksgiving...and Thanksgivukkah. Sometime today, amid the cooking, feasting, and napping, you'll likely reflect, if only for a moment, on the things that you're thankful for. Here at Fork, we're thankful every day for New York City restaurants, without which we'd have very little to cover. B ... More >>
Anita Lo had a stellar restaurant upbringing -- she worked under David Bouley, Guy Savoy, Michel Rostang, and David Waltuck at Chanterelle before she took a turn running the burners at Mirezi. But in 2000, she was craving creative control, and so she and her then-partner Jennifer Scism decided to st ... More >>
Have you ordered your turkey yet? We hope so -- last week, we recommended a number of places that sell local, sustainable birds, but many of those vendors were on the way to selling out. And assuming you have the poultry under control (or aren't responsible for roasting the fowl), it's time to start ... More >>
He might be an out-of-towner, but so far, Andy Ricker hasn't found much use for the PR firms employed by most of this city's biggest restaurants--the Portland restaurateur's reputation preceded his Big Apple entrance, and since landing a year and a half ago, he's had no trouble netting press or crow ... More >>
A collective "I ate way too much" burst forth from the mouths of attendees of the New York City Wine and Food Festival last night, wrapping up the event for another year. 2013 saw the return of old favorites like La Sagra's Sunday Slice and Blue Moon's Burger Bash as well as brand new tailgate and O ... More >>
If football kept you on the couch this past weekend, you missed out on some ridiculously tasty events. Not to worry, this is New York, and there's something going on at all times if you know where to look. Here's what's happening this week.
"Ok, pay attention. First you take the graham, you stick the chocolate on the graham. Then you roast the 'mallow. When the 'mallows flaming... you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good!" - Hamilton "Ham" Porter, The Sandlot
We're starting to think that cronut mania is an Alex Jones-ian false flag attack on America to rob people of their dignity and waistlines (damn you, H&M, I am not an XXL in jeggings). After all, people are getting up before the cock has doodled its doo to wait in lines that wrap around the block for ... More >>
Are you experiencing feelings of extreme happiness and sadness? Have you lost interest in other breakfast pastries? You may be suffering from cronut fever. Last Friday, when we first tasted Dominique Ansel's newly unleashed pastry--a delicious, delightful croissant-doughnut hybrid with a delicatel ... More >>
It peels away in layers, but it's shaped like a doughnut. It tastes of sweet yeast, butter, and rose petals, but it's light and airy inside like a well-cooked croissant. What the hell is it? Dominique Ansel's new cream-filled "croissant-donut," or cronut ($5).
When playful pastry wizard Dominique Ansel first opened his Soho bakery, he sold out of his flaky French pastries almost every morning. In the two years since, the crowds have become a bit more manageable, but the chef's whimsical creations are still in full effect.
Some of New York's top restaurants and chefs were honored this morning with James Beard Foundation Award nominations, including April Bloomfield, Danny Bowien, and Michael White for Best Chef. Blue Hill was nominated for Outstanding Restaurant, and David Chang earned an Outstanding Chef nod. All win ... More >>
Last week, we did a lot of reporting on restaurants operating in the dark, doing whatever they could to provide light and food to those who needed it. We checked in on our review restaurants, both of which happened to be in blackout zones, and found one had stayed open all week, while the other floo ... More >>
[See More of Our 10 Best: Incredibly Cheap Eats in New York | Best Ice Creams in NYC | Best Lamb Dishes in NYC] First, a complaint: we have way too many fantastic pastry shops in New York, and highlighting so few means some greatness is sure be excluded. But here are 10 delightful places to go eat ... More >>
There are a few setbacks to brunching at Minetta Tavern. Even if you have a reservation, they will leave you cooling your heels in the packed entryway before leading your party of three to a two-top by the bathroom. The waitstaff will then leave you at the table for way too long before taking your o ... More >>
Thomas SchauerAmazing things come from Dominique Ansel's hands.No, this probably won't help your newly minted New Years resolutions -- if you haven't broken them already. However, our resolution was not to hold back juicy food-world gossip, so we're obliged to share with you this scoop. Don't sho ... More >>
Ian Chalermkittichai, formerly of Kittichai and currently at Ember Room, is taking over at Spot Dessert Bar from Pichet Ong. Chalermkittichai also recently opened a dessert bar in Bangkok. [Zagat Buzz] Dominique Ansel, the ex-pastry chef at Daniel, is opening Dominique Ansel Bakery this October, wh ... More >>
Taste crusty concoctions at the Great American Pie-Off
Ryan Skeen is, in fact, leaving Irving Mill, as was rumored on The Feedbag. The Feed confirms that his last day of service is June 7. But Skeen isn't going quietly. He's enlisted the help of other pork-loving chefs--Porchetta's Sara Jenkins, Annisa's Anita Lo, and The General Greene's Nick Morgenste ... More >>