Not fighting the traffic or beach crowds this three-day weekend? Make the most of sticking around the city by taking advantage of what's cooking up around town.
In this week's Village Voice, I probe the neuromechanics behind the munchies and why we crave certain foods while we're high. I also talk stoner cuisine, which seems to have taken off in recent years, driven by young, curious mouths who are pushing chefs to experiment with ever more esoteric ingredi ... More >>
Think of the craziest plate of food that might work as an actual dish. Consider the components, the flavors, the interplay among them. A work of art in early spring bounty. And we're not talking some boring variation on beet-ramp-blood orange-lamb shank here: Find the third path, the one that leads ... More >>
This weekend the 2013 Vendy Awards, known as "the Oscars of street food," corralled 28 trucks and tables into Sunset Park's Industry City for a marathon of gormandizing before naming New York City's best mobile cuisine purveyor.
Offering relief from the sweltering summer.
[See More Reviews: Masak; Governor | Tacos Cachanilla; Neta] Robert Sietsema heads over to Jersey City's Little India for Deccan Spice. The menu sports unique offerings like goat brains and intestines. There's a fair number of egg dishes too -- rare for a northern India restaurant: "My favorite is ... More >>
A party to stay in town for
Bed-Stuy restaurant Do or Dine has more in common with Spain's El Bulli than you may think. It's fairly difficult to get to. Both restaurant's figureheads (Justin Warner and Ferran Adrià, respectively) are keen on whimsically named dishes. And each restaurant is fond of spherification. Wh ... More >>
Perhaps you've heard of April Bloomfield? The no-nonsense chef takes a break from running the Spotted Pig, Breslin, and John Dory to go on a joyride with some her food-industry friends in the latest from Vice's "Munchies" series. First, though, she talks with business partner Ken Friedman about whe ... More >>
Photo: Maggie Hoffman at Serious Eats Yesterday we talked with Justin Warner, chef and part-owner of Bed-Stuy's Do or Dine, about the controversy over his foie gras doughnuts, becoming a chef with no traditional culinary training, and why all food can be categorized as either a sandwich or nachos. ... More >>
Photo: Maggie Hoffman at Serious Eats Do or Dine isn't your typical restaurant. For one, chefs Justin Warner and George McNeese, both 27 years old, never worked in a restaurant kitchen before setting up shop in Bed-Stuy. More impressively, the restaurant's unorthodox menu, including gyoza smothere ... More >>
Last week, Justin Warner, the chef/co-owner of Do or Dine, was in the news for pissing off animal-rights activists with his foie gras doughnuts. This week, it seems he got arrested for riding a tricycle on the sidewalk. While he was carrying a bag of doughnuts. All of which makes us want to g ... More >>
How to draw a headlineHaving presumably tired of Manhattan's fine-dining scene, foie gras opponents have taken their rhetoric over the East River to Bedford-Stuyvesant.
An autism opera, an aphasia comedy, a Tourette's musical