Meat

Saul Bolton's Red Gravy Hits Atlantic Avenue

A new meatball-slinging Italian joint

Snitching Schnitzels

Harold Dieterle has a schnitzel at The Marrow... Among Manhattan restaurants, at least, schnitzels are on the upswing. While you may think that the pounded-thin, breaded-and-fried cutlets belong mainly in the city's antique German restaurants like the Heidelberg, Zum Stammtisch, and Killmeyer's Ol ... More >>

Dive Your Pita into Balkanika's Hell's Kitchen Treats

Maybe This Is the Pie You've Been Waiting For All Your Life: Hot Dog Stuffed Crust Pizza

Maybe we're living in the wrong country: the British rendition of Pizza Hut seems much more adventuresome in their pizza tinkerings. In this case, they've invented a pie with a hot dog, or maybe hot dogs, baked into the circumferential edge of the crust, known to cognoscenti as "The Bone."

Spring Guide 2012: Which 'Wich?

Spring for some one-hand sammy classics

My Top 10 Comfort Food Dishes in New York City

New York City is full of fancy restaurants where people go for a spirited night on the town, to sample the exquisite creations of chefs in vogue, while sitting shoulder to shoulder with the other hundred diners in the know. Then there are the restaurants for the city's homebodies, people who would r ... More >>

Chorizo Burger at Mercado on Kent

In the dim light of the tapas bar, the darkling burger carries the promise of extra goodness. We're used to burgers being made of ground beef, or other ground meat. And it's usually raw, unprocessed meat we're talking about, even if the cuts are exotic (such as Shake Shack's brisket and short rib, ... More >>

10 Iconic Foods of New York City, and Where To Find Them

​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 >>

French Dip, Once Hip

The past and present of a legendary soggy sandwich

Zito's Sandwich Shoppe Sells Some Super-Sized Subs

Parm isn't the only spiffy newcomer to offer gigantic, tasty Italian subs. Zito's Sandwich Shoppe opened early this fall in Park Slope, serving up a menu of 13 different sandwiches like chicken parm, eight-hour slow-cooked pork bracciole, potato and egg, and panelle, plus sides like olives, arancini ... More >>

Joey Chestnut Consumed an Ungodly Amount of Preservatives Yesterday

​We're guessing that cancer-linked preservatives weren't on Joey Chestnut's mind when he scarfed down 62 hot dogs to win the annual Nathan's International Hot Dog Eating Contest yesterday. But even if he was remotely concerned about the amount of nitrites he was consuming, the labels on Nathan ... More >>

Todd English's Ember Room Gets a Pan-Asian Pan in Midtown

The celebrity chef's newest Theater District spot is no Broadway hit

Out With the Old and In With the New: Nicolas Cantrel Dishes on Why Bagatelle Shuttered and is Now Beaumarchais

Photo courtesy Nicolas Cantrel ​For some people, Sunday afternoon in the Meatpacking district means one thing: a raucously boozy brunch (complete with dancing on the banquettes) at Bagatelle (if you've never been, here's a recap). So it might come as a surprise that the restaurant quietly shu ... More >>

Delmonico's: Ye Olde School Restaurant

Revisiting a New York City classic at age 184

How New York City Chefs Prep for Thanksgiving

free-extras.comIt's Turkey Time!​ By now, the turkey should be brining, the cranberry sauce underway, and the medicine cupboard stocked with an ample supply of Valium should the family get-together take a turn. And how are New York City restaurant chefs prepping for the big day? We checked i ... More >>

Dish No. 9: Bucatini con le Sarde at Donatella Pizzeria

​Welcome to 100 Dishes to Eat Now, Fork in the Road's handy list of some of our favorite dishes -- old standbys and new finds alike -- compiled daily. Today's pick: Bucatini con le sarde ($15) at Donatella Pizzeria (184 Eighth Avenue, Chelsea, 212-493-5150)

The Fresh Turkey Sandwich at Giant Bagel

​Made with freshly roasted turkey still warm, Giant Bagel Shop's turkey sandwich is a near miracle. Giant Bagel Shop looks like any other Village deli, turning out luncheon meat sandwiches and salad bar assortments to feed a constituency of office workers, students, and union employees, whose ... More >>

America's 5 Greatest Foodie Presidents

​President Obama doesn't make the list--the word is still out--though he seems to be showing promising enthusiasm for this peach. (credit: Democratic National Committee) It's too early to predict whether Barack Obama is going to be one of our greatest foodie presidents, though the signs are g ... More >>

The Latest From the Gross Foods Arms Race: Philly Pretzel Factory's New Cheesesteak Pretzel

​Food chains across the country seem to have taken This is Why You're Fat to heart. First there was the Double Down, sandwiching bacon-and-cheese between fried chicken, and then IHOP's Stackers, smooshing together pancakes and cheesecake. The latest in the greasy fast food arms race is being ... More >>

The Meatball Shop's Hero Worship

Tasty spheres roll to center stage on the Lower East Side

Lunchtime Munch Time at Torrisi Italian Specialties and Despaña

Big heros and little tapas for your nooner

Tammany Hall and Joseph Mitchell Rejoice! A Look Forward at the Brooklyn Beefsteak.

tvol/flickrIt's what's for dinner.​Andrew Dermont and Derek Silverman, the two twentysomethings behind the Brooklyn Beefsteak, are scarcely old enough to remember Beefsteak Charlie's, let alone the 19th- and early 20th-century meatstravaganzas that inspired the beef-and-beer blowout being held ... More >>

Killing Hunger at El Almacén

Argentinean in Williamsburg offers Mexican and Italian, too

The Early Word -- Marfa

When I heard that newly opened Marfa was attempting a chicken fried steak, I waited a respectful two weeks then hopped on my bike and peddled furiously over there.             Named after a small town on the high desert plains in West Texas tha ... More >>

The Chicken Diary, Day 1

With snow in the forecast for tomorrow, I found myself thinking of a maybe final round (for the season) of winter soup-making. So I bought a whole roasting chicken over the weekend, even though I didn't really want to eat roast chicken. I wanted chicken carcass and organs to make stock. Thirteen dol ... More >>

Our Man Sietsema Suggests Red Sauce

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 clas ... More >>

Wildwood's Scattershot Approach to Barbecue Disappoints

Test Tube Meat?

Bad Beef Eyed in Staten Island E. Coli Case

Humpless

Why you should go to Newark to gorge yourself on barbecued beef

Crashing Boar

Whistling and walking away with a ham in Central Italy

Woman in White

A sign of the apocalypse on the first block of Bleecker Street

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Kabul Cheese Steak

Comfort in Cholesterol

Last Train to Waffleville

Suicide Watch

Pole Attacks

Don’t Cry for Me, Argentina, Just Fry

With Relish

Using their noodle

Pleased to Meat You