You read it right -- pastrami sandwiches for only $2.50 each. A street cart parked at the southeast corner of 72nd Street and Broadway, the crossroads of the Upper West Side, has started outflanking area delis by offering a hot pastrami sandwich at the incredible price of $2.50. Typical pastrami s ... More >>
Looking like it was wrested from the English countryside, this West Village Tudor house is now home to Swine. A few months ago, the old Rubyfruit space was transformed into Swine. A pork-centric place? Well, not really. The menu is mainly based on small dishes, charcuterie, and bar snacks, but the ... More >>
A few good slices of brisket, creamy cole slaw, and bread roll will set you back $8.50 -- a pretty good deal where barbecue is concerned. Last Thursday a new barbecue opened in the East Village. One might assume that it would be awful. Au Contraire, it's pretty good. Replacing Dutch bistro Vandaag ... More >>
Michael Lomonaco is passionate about his beef. He has to be: He's the chef of Porter House, an Upper West Side steakhouse serving up beef since 2006. The New York veteran chef also recently opened Center Bar, located in the open atrium adjacent from Porter House. With only 52 seats, the bar boasts a ... More >>
I'm an eggnog virgin. And I really can't give a reason as to why I've gone so long without as much as a sip of this silky, sweet holiday beverage. It's not the thought of consuming raw eggs that brings on my hesitation -- because I'd be happy to gnaw on a cookie dough log. Raised as a Jewish New Y ... More >>
David's smallest brisket sandwich, at $7, is enough for nearly any appetite. Bed-Stuy mainstay David's Brisket House is one of Brooklyn's most unusual restaurants. It was founded in the '70s as a Jewish deli, slinging exemplary pastrami, corned beef, and roasted beef brisket. Nearly 30 years later ... More >>
Dining at even expensive seafood restaurants won't guarantee that you'll get the fish you ordered. Red Snapper? Could be tilapia. A study released today by Oceana revealed that seafood fraud is rampant, especially in New York City.
Hanukkah is a time for enjoying Jewish culinary traditions with family and friends, and to that end we present a daily competition between Ashkenazi and Sephardic food, going up around sunset on the first seven days of Hanukkah - and presenting a wrap-up as the sun goes down on the eighth day. Whose ... More >>
It took Mile End Sandwich almost a month to get smoked meat back on their menu after Hurricane Sandy destroyed the Red Hook commissary. But after raising the sandwich price from $12 to $14, a heated discourse between owner Noah Bernamoff and unhappy patrons hit Twitter and Facebook.
No, not eco. Green sauce, folks.
Remember "Friday," the Rebecca Black song/video that paralyzed America with its banal images of tweens bopping in cars and singing stupid lyrics? Well, a young songstress named Nicole Westbrook can trump that--courtesy of the same writer/producer! And she can't be bothered with a mere Friday for h ... More >>
Dark Chocolate and Peppermint Popcorn from Popcorn, Indiana Blockbuster movies, cooking for the holidays, and snow sports signify winter months, but the coldest season of the year wouldn't be complete without festive goodies to sweeten your seasonal hobbies.
Today is National Bittersweet Chocolate and Almonds Day, because why wouldn't such a glorious marriage between sweet and salty have an entire day dedicated to it? As the irony gods have it, it's also National Stress Awareness Day (seriously). Someone out there really just wants you to take all your ... More >>
The NY Chocolate Show Returns
Bar Boulud's pastrami sandwich with "gaufrette chips" -- hmmm, looks like potato chips to us. Fork in the Road is always excited when new forms of pastrami -- the Crown Prince of cured meats -- spring up. We were thrilled a couple of years back at the appearance of the meat's more rustic Canadian ... More >>
It it's not broken, don't fix it - and if the shop specialty is drawing a following, there's no need for more munchies just to fill a menu. From sweets to sandwiches, there are a plethora of places that feature one distinctive dish or snack to satisfy diners with specific cravings.
Trick or--wait, what? You only have Mike & Ike's? No thanks. Oh to be young and have your candy options controlled by those oddball neighbors. We know, it was a drag. But grown-up Halloween means never having to eat anymore off-brand Good and Plentys. So we've taken a Fork in the Road poll to find ... More >>
Pumpkin is all the rage these days and Burger King is taking advantage of that. As usual, this product cannot be found in the United States. It will be sold in Japan. The pumpkin-shaped burger will feature two slices of kabocha (a Japanese pumpkin), bacon, lettuce, a beef patty, and a creamy nut sa ... More >>
The Calabresa pie at Pizza Krozz Stand on nearly any thoroughfare in Buenos Aires and you're never far from a pizzeria. Cross a street at random and find yourself dodging scooters delivering hot pies, while delivery boys on foot hoist flat boxes overhead to navigate crowds swarming the streets. On ... More >>
Dish #19, a simple hot chocolate that's lovely on a rainy day (or any day) Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our "Best of 2012" issue. Tune in each day (weekends too!) for a new dish from the Fork in the Road team. [See More 100 Dishes: What Is NYC's Spiciest Dish ... More >>
Last week I attended a panel about biodynamic and organic agriculture and its influence on the wine industry. Roger Cohen's recent op-ed in the New York Times was a hot topic -- the one in which he enthusiastically (and myopically) applauded a study by Stanford University that concluded organic food ... More >>
Since he found no luck truffle-hunting with a bulldog in Tompkins Square Park (obviously), Frank Prisinzano planned a do-over in Piedmont -- with a trained truffle hound. Prisinzano, the restaurateur and meatball-slinging chef behind the downtown Italian restaurants Frank, Lil' Frankie's, Supper, ... More >>
This is how your seven-course meal begins at Little Serow, with pig skin, fish dip, and a giant basket of local herbs and crudite. Most New Yorkers find themselves in DC from time to time for business reasons, to visit friends, or as patriotic sightseers. Thus it was I found myself in the nation's ... More >>
[See More 10 Bests: Draft-Beer Bars | Best NY Burgers, 2012] Great sandwiches can be humble, flashy, delicate, gut-busting. What they have in common is that they're built with care and made to carry. It's a tough sandwich competition in New York, but from patty melts and lobster rolls to meatball p ... More >>
A sweet alternative to brunch
Here is what they look like just out of the freezer case. [See More Market Watch: Mountain Sweet Berry Farm Sells Tristar Strawberry Sorbet | Wild Bush Blueberries] Categorized taxonomically as Boletus edulis, porcinis are one of the world's most flavorful mushrooms. They're indispensible to the ... More >>
Anonymous asks: How do I get into food writing? I've wanted to be a food journalist since graduating from college. Dear Anonymous: It's a very tough market for food writers, as you know, with some universities barfing out large volumes of grads with MAs and MFAs in "Food Writing" and "Food Studies" ... More >>
If you want a hot dog, why don't you just eat a hot dog? [See More Annals of Absurdity: Rats for Dinner: Don't Worry, They're Gourmet | Open A Watermelon Using Rubber Bands] Nobody, it seems, is happy with how things taste or what they look like anymore. Here are two cases in point. From Herr's - ... More >>
The East Village gets a classic French fish bar
The Wisconsin-based Cornucopia Institute is one of the country's leading preservers of the organic flame - a think-tank and advocacy group that benefits the small, family-owned farms that were once in the vanguard of the organic movement. Of course, big agribusiness has long since infiltrated (some ... More >>
Is it getting hard to keep track of bad news from the American meat industry? A brief guide from Pro Publica explains the subtle differences between pink slime, white slime and good old fashioned mechanical meat recovery. It also explains where to find (avoid?) the meats and how they'll be labeled.
The picture-perfect beef on weck sandwich at Mile End Sandwich. It's something of a black eye that New Yorker City dwellers have never quite figured out how to make a beef on weck sandwich until now. Mainly because it's a particular specialty of our sister metropolis of Buffalo, New York -- both c ... More >>
How much would you be willing to pay for the world's best cheese? As part of an auction held in Milwaukee to raise money for cheese producers, an Illinois company, Hoogwegt US Inc., paid $8,400 for a 24-pound wheel of Dutch cheese, according to the AP (via Bloomberg).
On the left, the Canadian-bacon-and-pineapple slice; on the right, the standard cheese slice. Note how the cheese pulls up from the tip in a dense indigestible mass. A gastronomic miracle occurred today when Ray's Famous Pizza reopened at the corner of Sixth Avenue and West 11th Street in Greenwic ... More >>
Spring for some one-hand sammy classics
Queens now tastes a little like Kansas City
Dedicating a sandwich on your menu to a celebrity is usually a good idea, as long as you don't go about it like a complete idiot. The name of the dish will be instantly memorable and who doesn't want to eat a sandwich that reminds you of Woody Allen or Salma Hayek? But, as we found out over the week ... More >>
At least, at $22.22 the Tebow sandwich is a comparative bargain. Bring two friends -- one a vegetarian -- and subdivide it. (The vegetarian gets the top part.) Consider it a Judaic repudiation of Christianity, or maybe a revenge exacted by real New Yorkers on all those tourists who sashay into Kat ... More >>
New York, get ready, Tebow's in town and you're going to hear about every move he makes. First up: Tebow sees a show! Though we're not sure if he needs any lessons on how to be popular, Tim Tebow went to see the Broadway musical Wicked in New York last night, according to the New York Daily News. Do ... More >>
New York is the city that never sleeps and never stops eating, no matter what hour of the day -- or night as the case may be. While it's true that a lot of the foods consumed after midnight are of the drunk pizza variety, the city boasts many 24-hour restaurants that serve some damn fine fare. Her ... More >>
How much are you willing to pay for a thick, juicy steak? That's the question the bosses at New York City's steakhouses have been turning over as they debate whether to raise the prices of their meats.
Jim Lahey revolutionized home bread making with the simple, no-knead technique he perfected at the Sullivan Street Bakery. He then turned his attention to pizza, dishing up inventive pies at Chelsea pizzeria Co. And now you can make Jim's pizza at home. He's got a new cookbook out called My Pizza ... More >>
Peeling back the top of a sandwich from a Mexican bodega can sometimes cause momentary confusion. "Where's the pickled jalapeno? What's this green stuff?" is all too common a refrain. Here we clear up the difference between the two most popular Mexican sandwiches, the cemita and the torta, and where ... More >>
The epic roast brisket on a club roll, gravy on the side, $12 After scaring many by being closed for three months, David's Brisket House in downtown Bedford-Stuyvesant has reopened, and the reason for closing is instantly apparent.
The Centers for Disease Control and Prevention recently published a study with stats that might give raw-milk supporters pause. The CDC report states that the rate of disease outbreaks caused by raw milk and products related to it is 150 times greater than outbreaks linked to pasteurized milk.
Lauri Rantala/FlickrThe Bhut Jolokia, whose status as the king of hot peppers has just been challengedThe Trinidad Moruga Scorpion has been named the hottest pepper on the planet by New Mexico State University's Chile Pepper Institute, according to the Associated Press.
Ultra-creamy New York cheesecake may be the world's richest dessert. Hotbed of culinary fusion, NYC is not only a repository of cuisines from around the globe, but the place where many important dishes originated, if not by pure invention, then as uniquely compelling adaptations of things t ... More >>
A classic kind of American restaurant goes upscale in New York 2012
Alexia NaderCured meat is serious business Il Buco Alimentari e Vineria just received three stars from Times critic Pete Wells, who said that the cured meats served there are "among the finest salumi in the country." But the restaurant has gotten more mixed reviews from the carnivores on Yelp ... More >>