Meat

A Barbecue Run Through Three Boroughs With Texas Monthly's Daniel Vaughn

The beef rib at Mighty Quinn's is so big, it must be butchered with a plastic knife. It's not uncommon in barbecue states to do an extreme barbecue run that includes three or four pits in an extended afternoon of gorging, driving, sightseeing, and breaks along the way for bursts of healthful exerc ... More >>

Food at Barclays Fatty 'Cue is Really, Really Terrible

FiTR has recommended where to eat at outside Barclays Center, but there's a whole host of places to eat inside the arena, too, including many counters and carts offering nachos, hot dogs, hamburgers, and hot wings. More interesting, perhaps, are such Brooklyn foodie favorites as Calexico, L & B Spum ... More >>

80/20 Baconburger at Dickson's Farmstand Meats: Scrumptious!

Bulbous, pink, and mottled, Dickson's baconburger I'd popped into Chelsea Market last Saturday to score a lump of guanciale at Buon Italia, when the meat case at Dickson's Farmstand Meats caught my eye - always good to give it a look and see what sorts of products, many of them oddball, are curren ... More >>

Alchemy, Texas Replaces Ranger Texas Barbecue

Alchemy's rich and black-pepper-dotted prime rib When New York barbecue legend Robert Pearson departed the final location of his Queens establishment, Pearson's Texas BBQ, in 2005, he left it in the hands of his able pitmaster, Angel Domingues, and the new owner, Cenobio Canalizo, both natives of ... More >>

New Bacon-Flavored Condoms Are Already Out of Stock

The food-novelty machine that is J&D's has released a new product for bacon lovers who are determined to ruin bacon once and for all for everyone. Bacon condoms, available just in time for April Fool's Day and suspiciously already out of stock, come in packs of three, loaded with the company's own w ... More >>

Laugh if You Like, Texas, but New York is Now a BBQ Capital

Fat and Happy

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

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 Wolfe's The Electric Kool-Aid Acid Test (1968). His LSD made the scene in other acid-fueled events of th ... More >>

BBQ NYC: New 'cue, from the East Village to Gowanus

Swine: The 5 Best Things To Eat There

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 >>

Mighty Quinn's: New East Village Barbecue

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 >>

Q&A: Michael Lomonaco of Center Bar on Steak Tips and Christmas Specials

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 >>

David's New Bay Ridge Brisket House

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 >>

Parisian Pastrami?

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 >>

Unhappy With the Shape of Your Hamburger? Or the Taste of Your Hot Dog?

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 >>

A Handy, Disgusting Guide to Pink Slime and Other Mechanically Processed Meats

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.

OMG! Beef on Weck at Mile End Sandwich

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 >>

John Brown Smokehouse: Long Island City Gets a Great Barbecue

Queens now tastes a little like Kansas City

Our 10 Best Late Night Eats in New York City

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 >>

Is $50 the New Price Point for Steak in the City?

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.

David's Brisket Returns After Hiatus

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.

Bowery Diner: A Cup of Joe and Some Whelks, Please

A classic kind of American restaurant goes upscale in New York 2012

David's Brisket House Seemingly Bites the Dust; Early Jim Leff Find and Chowhound Fave

​David's overstuffed brisket sandwich (with gravy) was legendary. One of the city's best and most unique delis has apparently gone down for the count. On Friday I went to David's Brisket House for my usual bimonthly roast beef brisket sandwich on rye with gravy (a notably delicious mess) an ... More >>

Ask the Critics: Where Can I Get Chicago-Style Hot Dogs?

Robert SietsemaShake Shack's Chicago-style hot dog ​Mark L. Asks: I've been craving a Chicago-style hot dog. Who makes the best one in New York? Dear Mark: Having spent several years living in Chicago, I can appreciate your love of the Chicago-style hot dog, which differs from the classic Ne ... More >>

Kutsher's Tribeca: Pseudo Summer in the City

A new spot evokes the Jewish resort hotels of the past

Holiday Guide: Heat-Seeking Victuals

A five-borough tour of winter warm-up meals

Not Your Mama's Momos

We trek on out to two Nepalese cafés in Queens' Little Himalayas

Blue Smoke's Kenny Callaghan Shares His Fave BBQ Spots and the Secret to Great Ribs

William Brinson​ Back in 2002, there weren't a lot of places for New Yorkers to score good barbecue. That's when restaurateur Danny Meyer tapped chef Kenny Callaghan to helm the kitchen at Blue Smoke. Since then, a barbecue renaissance has blossomed in the city, with top-notch pitmasters smoki ... More >>

Rikers Island Jailer Wanted to Feed Prisoners Spoiled Meat

​One jailer at Rikers Island gave new meaning to the term jail bait when he suggested that the jail could have served spoiled meat to the prisoners. On July 11, 65,000 pounds of rotten meats were discovered in two malfunctioning freezer trailers on Rikers Island after one supervisor complained ... More >>

Prime Meats Is Now Available in Growler Form

​Following in the steps of purveyors from Duane Reade to Stumptown, Prime Meats is now selling growlers. The restaurant writes in with the news that you can now purchase its PM Pilsner at Prime Meats Delikat-Essen & Provisions, right alongside the Faicco's sausage and homemade malolactic ferme ... More >>

10 Barbecue Tips for the Fourth of July

​Start with a Weber -- or that old wreck of an enclosed barbecue in the background will do just fine, too. 1. Use a Weber, or some other enclosed barbecue with a removable lid. This will allow you to both grill and smoke.

Takashi Inoue and Saheem Ali of Takashi on Meeting at the Roxy, Falling in Love, and Celebrating Cow Intestine

Photo courtesy Takashi Inoue Beefy love: Takashi Inoue and Saheem Ali ​ Mixing business and pleasure is a challenge for most people, but it wasn't for Takashi Inoue and Saheem Ali, who are both partners and business partners, running the West Village Japanese temple to all things beef, Takashi ... More >>

Ooh, Snap! New York Is Getting Chicago-Style Wieners on Wheels

​"The Chicago-style hot dog," Zeph Courtney says, "is a classic piece of American food culture. It's a very, very specific thing. There's one way to do it right, and every other way is wrong." "And we're going to do it right," adds Liz Schroeter Courtney.

Our 10 Best Barbecue Restaurants in NYC

Robert SietsemaMemorial Day weekend = meat-eating weekend​ The long weekend is soon approaching, and frolicking in the cool Hamptons waters and firing up the grill are surely top of mind. Stuck in the city this weekend? Don't despair -- you can still enjoy the pleasures of backyard barbecue ... More >>

Battle of the Dishes: Kennedy Fried Chicken vs. Crown Fried Chicken

Victoria BekiempisFinger- (and thumb-)licking good?​ Welcome to this week's battle, where two fried-chicken chains -- Kennedy Fried Chicken and Crown Fried Chicken -- give New York the bird. In a good way. First a little history ...

Mable's Smokehouse—We Meat Again

Williamsburg gets itself another good barbecue joint

Pork's New Slogan Sucks. Here Are 5 Better Ones.

Babe​Pork is longer the other white meat. After a long run promoting swine as one of the fairest of the meats, the National Pork Board has decided to change its slogan to the totally lame "Pork Be Inspired." The Board claims it's because they want to inspire people to eat pork more often, bu ... More >>

Tom Mylan Doesn't Like Offal, But Likes to Sneak it Into Your Food

Nice tripe.​While Jeffrey's has lately been having a hard time of it in the Essex Street Market, Tom Mylan has been getting his kicks across the East River by sneaking offal into everything he can at the Meat Hook. Mylan owns up to this predilection in a ditty he's penned for the Atlantic Food ... More >>

Ask the Critics: Where Can I Eat Plain Foods?

almostbourdain.blogspot.comThe plain Jane of poultry​Ann C. Asks: Where should I go if I only like plain foods and chicken? Dear Ann: Only plain foods and chicken? That is a bit of a challenge, given the often ambitious culinary landscape in New York City. But here are a few places that mig ... More >>

The Best Thing I Ate Yesterday

Welcome to The Best Thing I Ate Yesterday, where we endeavor to remember the very best thing we stuffed down our gullets over the past 24 hours. Why? Because the only thing better than enjoying a meal is wallowing in the memory of one savored in the recent past. Today's fond reminiscences ... Laur ... More >>

Exploring the Montreal-New York Food Connection

A trip up over the border to the great French north

Winter Guide: Cozy Up to New York's Warming Restaurants

No Facials at Peels

Unless you treat your skin with smoked trout spread

Dish No. 1: Fatty Beef Casserole at Henan Feng Wei

​Coincident with the publication of the Voice's annual Best Of issue, we hereby finish up with our 100 Dishes to Eat Now. Thanks for paying attention! And please scour the list of all 100 on the last page of this post, to ferret out those dishes you may have missed. Today's Pick: Fatty Beef C ... More >>

Tu Do's Pho Needs Re-Education

But other fine dishes abound at this Chinatown Vietnamese spot

Gourmet Sweets and Restaurant Spreads Its Treats to Queens

Unlike the Midwood original, a full-fledged restaurant for Jackson Heights

San Matteo Brings Panuozzi -- Not Panini -- to the Upper East Side

Daniel Zemans/SliceA panuozzo from Freddy's Pizza & Gelateria in Illinois.​New York just can't seem to eat enough Italian carbohydrates, regardless of whether they hail from a wood-fired oven, a tiella, or the mind of a former Ogilvy adman. And now, thanks to San Matteo, a new restaurant on up ... More >>

Fall Guide: Let Burning Lumber Do the Cooking

Ten NYC restaurants that stoke the oven with wood&emdash;how autumnal!

Make Daniel Angerer's Wiener Schnitzel, from Klee Brasserie

It's icky out. Make wiener schnitzel.​Daniel Angerer has had a busy year: he had a baby, made headlines with his wife's breast milk cheese, and started releasing details about his forthcoming sausage-centric restaurant. Today, he warms us up with a recipe for wiener schnitzel, just as he makes ... More >>

The Liverwurst Renaissance Has Arrived: Brace Yourself

stu_spivack, FlickrFor your chopped organ delectation.​ It is on the menu at Café Katja, where it is made by hand, paired with red-onion jam, and sold for $8. It is on the menu at the Upholstery Store, an Austrian-inflected wine bar, where it was deemed "excellent" by Our Man Sietsema. It is ... More >>