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 >>
Ten NYC restaurants that stoke the oven with wood&emdash;how autumnal!
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 >>
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 >>
Donny TsangUlrich SterlingAgua 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 >>
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 >>
Woodside gets an odd combo restaurant
El Quinto Pino's fried lamb intestines taste like lamb potato chipsNose-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 >>
The food is offally good at a new West Village Japanese-Korean spot
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 >>
Beef heart sizzles on the tabletop grillTakashi, 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 >>
Boerum Hill gets a smoky, meaty taste of Quebec
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]
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 >>
A new Japanese-Korean restaurant in the West Village will be serving beef, beef, and nothing but beef.
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.
Jackson Heights serves up a South Asian two-for-one
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.
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 >>
arrozIn 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 >>
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 >>
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.
The joys of haggis at a new West Village gastropub
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.
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 >>
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 >>
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 >>
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 >>
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 >>
Thefastertimes.comYesterday, 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 >>
Yogma/flickrFor 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 >>
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 >>
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 >>
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 >>
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 >>
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