Subject:

Meat

  • Blogs

    September 23, 2014

    Here's an Early Taste of the Park Hyatt's Back Room at One57

    From the moment the doors opened at the Park Hyatt New York, we were swarmed by the kind of eager, welcoming handlers that sidled Bill Murray throughout Lost in Translation, which simultaneously provided every visitor an air of importance and made them difficult to glimpse. We were headed to The Bac ... More >>

  • Blogs

    August 26, 2014

    Meat Market: Pat LaFrieda Reflects on Four Generations of Butchery

    When I meet Pat LaFrieda for lunch, I'm thrown for a moment. This man, part of the family behind Pat LaFrieda Meat Purveyors, is perhaps the best-known butcher in the country (or at least, in our part of the country), supplier of beef to the the city's top restaurants, and creator of hamburger blend ... More >>

  • Blogs

    August 25, 2014

    The 10 Best Pastrami Dishes in NYC That Aren't Sandwiches

    Introduced to New York by 19th century Eastern European immigrants (the same folks who gave us pierogies, knishes, and kishka), pastrami is an easy contender for GMOAT (Greatest Meat Of All Time), and also one of the foodstuffs most synonymous with our fair city. Brined and coated in strong spices i ... More >>

  • Blogs

    July 18, 2014

    Katz's Delicatessen's Hot Dog, One of Our 100 Favorite Dishes

    Dish no. 72: Hot dog from Katz's Delicatessen (205 East Houston Street, 212-254-2246)

  • Blogs

    July 15, 2014

    The Five Best Steakhouse Sides in NYC

    Steaks are big business: Sparks, famous for its strip steak and even more famous for a certain mob hit, posts revenue in the multimillions. But because the best beef is already so expensive, steakhouses don't actually make much profit on the cuts they serve, especially when it comes to dry aged stea ... More >>

  • Blogs

    July 14, 2014

    The 10 Best Steakhouses in NYC

    Kept alive by nearly two centuries of chewing carnivores, the New York City steakhouse defiantly broils on. Classic steakhouses, like Peter Luger and Keens, enjoy a certain amount of stability not common in the current dining climate, where even the most exciting chef-driven small plates tasting cou ... More >>

  • Dining

    June 4, 2014

    The Casual, Enormous Gander in Flatiron Can't Hide Its Uppercrust Trimmings

    Gander gives a strong showing for those who can afford it.

  • Blogs

    March 13, 2014

    Keens Steakhouse: A Mutton Chop Well-Traveled

    For this week's review, I ventured to Long Island City's premiere catamaran-building, trout tank-having meatery M. Wells Steakhouse (43-15 Crescent Street, Queens; 718-786-9060) and was charmed by the unconventional practices (by old guard steakhouse standards, anyway) at work. Hugue Dufour and Sara ... More >>

  • Dining

    March 12, 2014
  • Blogs

    March 11, 2014

    St. Patrick's Day Dinner Solved in Cathal Armstrong's My Irish Table

    Publishers love to send us cookbooks here at Fork in the Road, and often those books come straight from the chefs at some of New York's best restaurants. So we decided to share the love, and each week, we'll feature a new book, a recipe, and a few thoughts on cooking from the authors. Check back eve ... More >>

  • Blogs

    December 23, 2013

    The 10 Best Blowout Meals to End 2013

    In a little over a week, 2013 will be history, left for archivists to dust off their microscopes and ponder the ramifications of Cronut Fever. But for now, we're approaching something I like to call the holiday sweet spot -- that magical week between Christmas and New Year's where all bets are off, ... More >>

  • Blogs

    November 19, 2013

    The Wild Chef: Our Cookbook of the Week

    Publishers love to send us cookbooks here at Fork in the Road, and often those books come straight from the chefs at some of New York's best restaurants. So we decided to share the love, and each week, we'll feature a new book, a recipe, and a few thoughts on cooking from the authors. Check back eve ... More >>

  • Blogs

    September 4, 2013

    Della Pietra's Gourmet Meats Now Open in Brooklyn Heights

    If the phrase "Gourmet Meats" emblazoned on the storefront glass of Brooklyn's newest specialty butcher shop, Della Pietra's, is not bait enough for you to enter (it was for us), the artfully dismembered ruminants hanging out to dry in the window display aging room should get you, a self-respecting ... More >>

  • Blogs

    September 4, 2013

    The 10 Best Italian Restaurants in NYC

    For decades, Italian cuisine in New York meant red sauce and lots of it. With the opening of Bamonte's in 1900 and Ferdinando's Focacceria four years later, tomato-heavy Neapolitan and Sicilian restaurants enjoyed a certain sustained verisimilitude, carrying the torch for their motherland while pavi ... More >>

  • Blogs

    July 8, 2013

    Our 10 Best Barbecue Restaurants in NYC

    It's no secret that this city is in the throes of another barbecue renaissance, and like the cooking conditions for a well-done brisket, the process of getting to this point has been low and slow. The previous decade saw several spikes in 'cue prevalence, adding regional styles to the restaurant lan ... More >>

  • Blogs

    May 14, 2013

    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 >>

  • Blogs

    April 22, 2013

    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 >>

  • Blogs

    April 9, 2013

    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 >>

  • Blogs

    April 4, 2013

    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 >>

  • Blogs

    March 28, 2013

    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 >>

  • Dining

    March 13, 2013
  • Blogs

    February 26, 2013

    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 >>

  • Dining

    January 30, 2013
  • Blogs

    January 2, 2013

    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 >>

  • Blogs

    December 26, 2012

    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 >>

  • Blogs

    December 21, 2012

    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 >>

  • Blogs

    December 11, 2012

    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 >>

  • Blogs

    November 6, 2012

    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 >>

  • Blogs

    July 31, 2012

    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 >>

  • Blogs

    May 7, 2012

    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.

  • Blogs

    April 30, 2012

    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 >>

  • Dining

    March 28, 2012

    John Brown Smokehouse: Long Island City Gets a Great Barbecue

    Queens now tastes a little like Kansas City

  • Blogs

    March 16, 2012

    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 >>

  • Blogs

    March 12, 2012

    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.

  • Blogs

    February 27, 2012

    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.

  • Dining

    February 15, 2012

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

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

  • Blogs

    January 30, 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 >>

  • Blogs

    January 6, 2012

    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 >>

  • Dining

    January 4, 2012

    Kutsher's Tribeca: Pseudo Summer in the City

    A new spot evokes the Jewish resort hotels of the past

  • Dining

    November 23, 2011

    Holiday Guide: Heat-Seeking Victuals

    A five-borough tour of winter warm-up meals

  • Dining

    July 27, 2011

    Not Your Mama's Momos

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

  • Blogs

    July 27, 2011

    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 >>

  • Blogs

    July 19, 2011

    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 >>

  • Blogs

    July 7, 2011

    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 >>

  • Blogs

    June 29, 2011

    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.

  • Blogs

    June 22, 2011

    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 >>

  • Blogs

    June 7, 2011

    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.

  • Blogs

    May 27, 2011

    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 >>

  • Blogs

    April 15, 2011

    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 ...

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