• Dining

    April 13, 2011

    Mable's Smokehouse—We Meat Again

    Williamsburg gets itself another good barbecue joint

  • Blogs

    March 7, 2011

    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 >>

  • Blogs

    February 28, 2011

    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 >>

  • Blogs

    February 24, 2011

    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 >>

  • Blogs

    January 4, 2011

    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 >>

  • Dining

    December 15, 2010

    Exploring the Montreal-New York Food Connection

    A trip up over the border to the great French north

  • Dining

    November 24, 2010
  • Dining

    October 27, 2010

    No Facials at Peels

    Unless you treat your skin with smoked trout spread

  • Blogs

    October 20, 2010

    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 >>

  • Dining

    October 6, 2010

    Tu Do's Pho Needs Re-Education

    But other fine dishes abound at this Chinatown Vietnamese spot

  • Dining

    September 22, 2010

    Gourmet Sweets and Restaurant Spreads Its Treats to Queens

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

  • Blogs

    September 7, 2010

    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 >>

  • Dining

    September 1, 2010

    Fall Guide: Let Burning Lumber Do the Cooking

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

  • Blogs

    August 23, 2010

    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 >>

  • Blogs

    August 11, 2010

    The Liverwurst Renaissance Has Arrived: Brace Yourself

    stu_spivack, FlickrFor your chopped organ delectation.​ It is on the menu at CafĂ© 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 >>

  • Blogs

    July 29, 2010

    Agua Dulce Grows a Carniceria

    Donny TsangUlrich Sterling​Agua Dulce is getting a downstairs neighbor this fall. Carniceria AD, as the name suggests, will be a pan-Latin, meat-centric restaurant, helmed by Agua Dulce's Ulrich Sterling. A press release describes the 30-seat room as "a clubby little space devoted solely to be ... More >>

  • Blogs

    July 26, 2010

    Revisit: Fette Sau, Texas-Style Barbecue in Williamsburg

    ​Our meat hoard (clockwise from top left): pulled pork, sausage, tongue pastrami, pork belly (thin strip), pork chop, beef brisket. Three years ago I reviewed Fette Sau ("Fat Pig"), Williamsburg's tip of the hat to the fabled butcher-shop barbecues of the black-dirt farm country east of Aust ... More >>

  • Dining

    July 6, 2010

    Brazil and Nepal Hook Up at Katmandu Spice

    Woodside gets an odd combo restaurant

  • Blogs

    June 25, 2010

    Good Guts: Our 10 Best Offal Dishes

    El Quinto Pino's fried lamb intestines taste like lamb potato chips​Nose-to-tail eating has become fashionable in the last twelve years or so, but offal never really needed the help. Anywhere you find good food you also likely find that eat-it-all ethos, whether it's as simple as sausage and p ... More >>

  • Dining

    June 22, 2010

    Takashi Lets You Grill Your Own Tongue

    The food is offally good at a new West Village Japanese-Korean spot

  • Blogs

    June 15, 2010

    The Miracle of David's Brisket House in Bedford-Stuyvesant, Brooklyn

    ​David's hyperbolically good $10 roast brisket sandwich, in this case on rye with gravy. The history of David's Brisket House is lost in the murk of time. Surprisingly, it's a Jewish-style deli in the commercial heart of Bed-Stuy. Does it date from the days early in the last century when the ... More >>

  • Blogs

    June 2, 2010

    Takashi in the West Village: Horumon-Yaki, or Grilled Guts

    Beef heart sizzles on the tabletop grill​Takashi, a new Japanese grill-it-yourself restaurant in the West Village, does offer fancy beef cuts like rib-eye and short rib, but its focus is offal--or horumon, meaning something that's thrown away. Horumon-yaki (grilled guts) is a restaurant style ... More >>

  • Dining

    May 25, 2010

    Mile End Brings Montreal to Brooklyn

    Boerum Hill gets a smoky, meaty taste of Quebec

  • Blogs

    May 13, 2010

    Why Don't I Like Eating Organs?

    ​Take heart, Anonymous, maybe you'll learn to love skewered bovine heart muscle--pumping iron long before it became popular--roasted over charcoal. Q: I really want to like organ meats, but I think most of them taste like shit. Am I missing something? [name withheld by request]

  • Blogs

    April 27, 2010

    Exclusive: Eddie Huang reveals the menu for Xiao Ye

    Eddie HuangEddie Huang's lu wei with beef shank, duck wings, and taro.​Eddie Huang has returned from a recent jaunt to Taiwan and is busily making plans for Xiao Ye (formerly Crackhaus), his 50-seat Orchard Street restaurant slated to open in mid-June. Huang gave Fork in the Road the exclusive ... More >>

  • Blogs

    April 6, 2010

    Takashi, All-Beef Restaurant, Opening in West Village

    ​ A new Japanese-Korean restaurant in the West Village will be serving beef, beef, and nothing but beef.

  • Blogs

    March 28, 2010

    Snapper Soup, Texas Weiners, and Cheesesteaks: Things I Ate in Philadelphia This Weekend

    ​Geno's may not be the best, but it is the most garish purveyor of Philadelphia's famous cheesesteaks. My great good luck in chasing down eats in Baltimore a few weeks a go led me and a pal to make a brazen assault on Philadelphia this weekend.

  • Dining

    March 24, 2010

    Double Happiness at Merit Kabob and Dumpling Palace

    Jackson Heights serves up a South Asian two-for-one

  • Blogs

    March 10, 2010

    Abe and Arthur's New Dishes Include Exploding Blue Cheese

    In November, Our Man Sietsema liked the appetizers at Abe and Arthur's, the former nightclub turned comfort food emporium. Well, the comfort factor has been ratcheted up even farther with new menu items that seem designed to reduce you to a drooling, blanket-swaddled version of your former self.

  • Blogs

    February 18, 2010

    Tripe Cometh

    ​Tripe is perhaps the starter-gut of the offal universe. Aside from a very slight (and sometimes pleasant) wet-doggy undertone, it doesn't challenge the eater the way that an strongly iron-tasting liver might; cooked properly, it doesn't demand the crunchy mouth-workout that some intestines do ... More >>

  • Blogs

    February 16, 2010

    Make George Mendes' Arroz de Pato

    arroz​In weather such as this, there are few cravings as strong as those for carbs and meat. The Arroz de Pato (duck rice) is the most popular dish at Aldea, the restaurant George Mendes opened last summer as an ode to Iberian cooking. Preparing the dish is no quick task, but the results are w ... More >>

  • Blogs

    February 2, 2010

    The Revenge of the Sandwich

    ​It's only a sandwich: the smoked turkey sandwich (called "grandpa") at Mile End. Until recently, it had been nearly a decade since I'd eaten an actual sandwich. I'm not talking about a hero, wrap, or panini, or any of the other sandwich permutations aimed at diners eager for novelty or exces ... More >>

  • Blogs

    January 25, 2010

    U.S. to Relax Its Haggis Ban: Lamb's Lungs All Around!

    zoonabar/flickrBehold, the chieftain o' the puddin' race.​ Just in time for Burns Night, and the U.S. government has bestowed upon haggis lovers a gift unequaled since Bobby Burns first immortalized the stuffed, boiled sheep's stomach in Address to a Haggis.

  • Dining

    January 12, 2010

    At Highlands, Some Like It Scot

    The joys of haggis at a new West Village gastropub

  • Blogs

    December 15, 2009

    Holiday Gifts for Food-Lovers: Dickson's Farmstand Meats' Whole Beast Punch Cards

    ​ If you're still looking for a gift for a meat-lover (and take it from us, Cleaving won't cut it), check out Dickson's Farmstand Meats' whole beast punch cards.

  • Blogs

    December 14, 2009

    Humorist Mo Rocca on Pale-Faced Vegans, Gay Thai Food, and Eating Eyeballs

    Mo Rocca: Gentleman farmer, duck-lover, possessor of newly acquired abs-of-steel ​ Mo Rocca is a writer and humorist, a regular correspondent on the CBS Sunday Morning show, a panelist on NPR's Wait Wait Don't Tell Me, and an Iron Chef America judge. He has appeared on Ugly Betty, The Tonight ... More >>

  • Blogs

    December 3, 2009

    Battle of the Dishes: Salumeria Biellese's House-Cured Prosciutto Versus Its Prosciutto de Parma

    Left: Salumeria Biellese's house Berkshire prosciutto; Right: Prosciutto de Parma​ In yesterday's New York Times restaurant review, Sam Sifton wrote about SD26's cured meat selection: But it is a hard truth that in Manhattan in 2009 excellent meats from "Italy" are not what people want. Weird ... More >>

  • Blogs

    November 5, 2009

    Battle of the Dishes: Grass-Fed, Local Steak Versus Supermarket Steak

    Left: Kinderhook Farm rib steak from Marlow and Daughters; Right: Key Foods rib steak​ As retail experiences go, they were as different as it gets: I walked into Key Foods and found a bone-in rib steak in the refrigerated section, packaged in a Styrofoam container and covered in plastic. The l ... More >>

  • Blogs

    October 28, 2009

    Wild Game Festival at Henry's End in Brooklyn Heights

    ​ Last week, the Wall Street Journal ran a piece on the wild game renaissance in British restaurants. Apparently, younger chefs across the pond are creating modern, accessible game dishes, leaving aside heavy sauces, and boning small game birds for customers who don't want to be bothered picki ... More >>

  • Blogs

    October 23, 2009

    At Highlands, Andrew Hamilton Brings the Haggis

    zoonabar/flickrA haggis herd.​ When Highlands opens this weekend, the Scottish gastropub's menu will go where scant few others have dared: to the haggis, the most revered and reviled of Scotland's traditional foods. That the mention of the dish, which is made by boiling a sheep's organs in its ... More >>

  • Blogs

    September 18, 2009

    At Bark, All Veggie Dogs Are Not Created Equal​Yesterday, while skimming the Bark Hot Dogs take-out menu, something caught our eye. The veggie dog costs $7, a full 75 cents more than the most expensive of the regular hot dog variations. At any other hot dog joint, veggie dogs, if they're on the menu at all, are less expe ... More >>

  • Blogs

    August 18, 2009

    Bacon Is Alive, Well, and Versatile

    Yogma/flickr​For the past couple of years, food blogger types have treated bacon a little like that band we used to like before everyone else thought it was cool: It used to be so great, but now we're, like, so over it, even if we still wear the concert T-shirt in an offhand, ironic sort of wa ... More >>

  • Blogs

    July 6, 2009

    How Do You Spell G-U-T-B-O-M-B? Gus and Gabriel's Meatball Hero

    Michael Psilakis' newest venture, a gastropub called Gus and Gabriel, opened last week in the old Kefi space on the UWS. The menu is gutbomb-centric, full of hearty stuff like burgers (including one that's topped with gruyere, a fried egg, bacon and onion rings, and served with fries) meatloaf, fis ... More >>

  • Blogs

    June 16, 2009

    Is a Meat Boutique What We Really Need?

    Maybe we were just feeling especially curmudgeonly this morning, but for some reason Japanese Premium Beef, the new wagyu specialty butcher shop on Great Jones, kinda put our teeth on edge. It's the meat equivalent of those giant white-walled boutiques that have one rack of clothes in the middle of ... More >>

  • Blogs

    March 17, 2009

    Baby's First Butchery

    Lizette Greco @ Flickr You'll want to instill the nose-to-tail philosophy of meat eating into your children at a young age. Lizette Greco can help. Her South Park Quality Meats plush animal carcass set features such cuddly cuts of meat as a leg of lamb, a tongue, tripe, a side of beef and a pig's h ... More >>

  • Blogs

    March 3, 2009

    Strange Snacks of the World -- Scrapple

    During my recent sojourn in rural south-central Pennsylvania, I had the chance to reacquaint myself with scrapple. Like Spam, it is a meat invented in America based on pig. But unlike Spam, which has traveled the world and become a celebrity, scrapple remains an obscure regional dish. In a ... More >>

  • Dining

    December 31, 2008

    Gambling and Gourmandizing at Colandrea New Corner Restaurant

    Red and alive in Brooklyn's Dyker Heights

  • Dining

    November 19, 2008

    Char No. 4 Is Not Kosher

    A new Brooklyn spot specializes in all the delicious things that can kill you

  • Blogs

    October 10, 2008

    Complete Menu of Meat Products in Banksy's Village Pet Store Charcoal Grille

    all photos by Sam Horine Last Sunday, Banksy quietly opened the Village Pet Store and Charcoal Grille. I went yesterday, twice. (I was really hungry.) I wrote down the complete menu.

  • Blogs

    September 26, 2008

    Cheap Lunch! J and R Restaurant

    Roast pork lunch special: $5. Eat up, big spender! Cheap Lunch! In which we find good eats in cheap places. J&R Restaurant 468 Fourth Avenue, Brooklyn 718-788-8437 How cheap? $5 If there was ever a day for a cheap lunch, this is it, agreed? J&R Restaurant is a very old-school Puerto Rican spot, w ... More >>

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