When you enter Trattoria L'incontro (21-76 31st Street, Queens, 718-721-3532), you may be greeted by an unironic exclamation of "Mamma mia!" It came on a recent visit from chef and owner Rocco Sacramone, who, on any given night, can be found schmoozing diners old and new. It's a mistake to read the ... More >>
It's National Ice Cream Day on Sunday, and with already so many options in NYC to choose from, Amorino (60 University Place, 212-253-5599) presents eight more with its line of macarons al gelato.
So nice of New York City's ice cream and gelato purveyors to shower us with free frozen treats this summer. Haven't yet taken advantage? You have another opportunity today -- Amorino is opening its second New York City location at 162 Eighth Avenue, and it's giving away free gelato in celebration.
There are plenty of vegetarian-friendly restaurants in New York. Some deal in chewy gluten strips and meat facsimiles, others turn out raw foods and seed pastes, but there are plenty of places where you don't need to be a devotee to enjoy the food. Go for a meatless meal at these restaurants for a ... More >>
By now, everyone's heard of Roberta's Pizza in Bushwick. Even the Clintons stopped by for a bite last September. The pizzas, made in a wood-burning oven, feature delectable toppings like house-made pork sausage, herbs grown in the restaurant's rooftop garden, and quality cheeses like tallegio and cr ... More >>
Are looks deceiving? Few foods remain as shrouded in mystery as pasta alla carbonara.The plate -- traditionally a rib-sticking combo of pasta, egg yolk, cream, pancetta, and parmigiano-reggiano -- has several origin myths.
Beet is one of the stranger new flavors at Laboratorio del Gelato. Now that Laboratorio is in its new digs on Houston Street, steps away from Katz's Deli, we can realize just how wonderful their oddest flavors can be. In the old place on Orchard, maybe there were plenty of off-the-wall sel ... More >>
Chantal MartineauCiano's ramped-up gnocchi. A number of restaurants in the city are getting a jump on the ramp madness that overtakes New York each year. Not to contribute to the mania, but we're happy to report that at least one of these early ramp dishes has made its way into our belly.
Robert SietsemaIkea: Good for cheap furniture and cheap food, like this meatball plate. Shopping can be an exhausting activity, and not just for one's wallet. Which is why it's so great when stores have on-site restaurants and cafés. Instant refueling to induce more shopping! So for this ... More >>
To everyone coping with the sci-fi frozen dessert void created by the recent closure of Lulu & Mooky's, take heart: Timi's Gelateria opened today on St. Marks Place. And though it isn't offering ice cream birthed with liquid nitrogen, it is pushing gelato made by robots.
Massimo BotturaToday marked the last day of Identità NY, the fancy Italian food fest held at Eataly over the past three days, where 11 of the world's most acclaimed Italian chefs were invited to cook. The event culminated in an 11-course 60-person $400 meal last night at Manzo Ristorante. On ... More >>
Michael White touches down in Soho on Monday.Between the opening of Eataly, Del Posto's four-star Times review, and mounting anticipation about Porsena, Italian food is having quite a busy autumn. On Monday, Michael White will add to the excitement when he opens Osteria Morini, his trattoria ... More >>
We chew our way through two new pizza joints
Carroll Gardens' Buttermilk Channel has an entire menu dedicated to meatless dishes, so it's not surprising to find fine vegetarian fare at the restaurant. What is surprising, though, is just how extraordinarily delicious this simple plate of pasta manages to be.
Andrew Crowley/TelegraphThe River Cafe's Rose Gray Rose Gray, the co-founder of London's pioneering River Cafe and co-author of the equally influential River Cafe Cookbook, died of cancer yesterday at the age of 71, the Guardian reports. The River Cafe, which Gray opened with Ruth Rogers in 1 ... More >>
Get home-cooking tips from a pro
MlleNoelle.wordpress.comWill chefs get freekeh fever? Contained within the Times' glowing review of the Northern Spy Food Company is a mention of the restaurant's risotto, which is made from freekeh, a roasted green wheat. The grain, combined with the risotto's butter and mascarpone, earns th ... More >>
Chef Antonio Prontelli gets his game on.Seems like everyone is getting into game these days. It's wild, lean, and full of flavor. But cooking it isn't exactly a no-brainer -- the risk of ending up with a tough hunk of meat is high. Chef Antonio Prontelli of Rock Center Cafe avoids this proble ... More >>
When A Voce Columbus opens tomorrow night, it will make Missy Robbins technically twice as busy as she's been for the past year. Robbins will be traversing the great uptown-downtown divide as the executive chef of both A Voce Columbus and A Voce Madison, overseeing two kitchens and two differ ... More >>
Cesare Casella of Salumeria Rosi Parmacotto shares his recipe for Insalata di Uova e Carne Secca del Pontormo, a signature dish at the salumeria/restaurant that has been a diners' favorite since its opening. "This salad is popular because it's simple, but has so much flavor," says Casella. " ... More >>
We recently joined the Greenwood Heights, Brooklyn Community Supported Agriculture (CSA), and have been enjoying the challenge of figuring out what we want to eat based on what we have, instead the other way around. Right now, we have greens, greens, more greens and garlic. We pulled out the garlic ... More >>
The semifinalists for the illustrious James Beard awards have been announced, with a quite a few hometown favorites in the lot, including Dan Barber and Tom Colicchio in the the Outstanding Chef category; Babba and Jean George for Outstanding Restaurant; Corton, Momofuku Ko, and Scarpetta for ... More >>
Like Lady and the TrampThis week, Our Man Sietsema is in Dyker Heights at Colandrea New Corner Restaurant, which is not new at all, having been founded in 1939. We gather that it's the sort of place that's decorated in the flamboyant style of old Italian aunties--all bad oil paintings and fake class ... More >>
Left: onion, artichoke, olive, Parmesan; Right: broccoli, mushroom, Gorgonzola, rosemaryThe Union Square Greenmarket, while one of the best food landmarks in the city, is not often a place I think of for Incredibly Cheap Eats. Usually, I buy my brussels sprouts or radishes or tomatoes there because ... More >>
Umbertos moves its tasty crustaceans and shellfish to the Bronx
The return of a Park Avenue South northern Italian favorite
Eating alfresco never tasted so good
Retro Italian fare finds a sure footing on Carmine Street
Manhattan's many ice cream and gelato styles
A Park Slope trattoria adds new recipes to the repertoire
East Village Roman attempts to answer the perpetual question
Baby 'chokes and pea shoots at new Prospect Heights pizzeria
This minuscule East Village café outcooks the behemoths
Howard Beach Invades the Slope
Imprinting Greenwich Village
Savoring the Bensonhurst Octopus