Meat

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 >>

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 >>

Brazil and Nepal Hook Up at Katmandu Spice

Woodside gets an odd combo restaurant

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 >>

Takashi Lets You Grill Your Own Tongue

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

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 >>

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 >>

Mile End Brings Montreal to Brooklyn

Boerum Hill gets a smoky, meaty taste of Quebec

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]

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 >>

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.

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.

Double Happiness at Merit Kabob and Dumpling Palace

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

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.

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 >>

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 >>

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 >>

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.

At Highlands, Some Like It Scot

The joys of haggis at a new West Village gastropub

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.

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 >>

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 >>

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 >>

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 >>

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 >>

At Bark, All Veggie Dogs Are Not Created Equal

Thefastertimes.com​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 >>

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 >>

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 >>

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 >>

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 >>

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 >>

Gambling and Gourmandizing at Colandrea New Corner Restaurant

Red and alive in Brooklyn's Dyker Heights

Char No. 4 Is Not Kosher

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

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

Cheap Lunch! J and R Restaurant

Greenpoint's Newest Restaurant Karczma Tries to Elevate Polish Cuisine

Slightly updated, slightly healthier, slightly more expensive Polish in Greenpoint

Meat Candy

Kui or 'Cue, at 35th Street Korean

Where To Get Cheap Eats Near Shea and Yankee Stadium

Take me out to the ballgame—but feed me right

Best Foie Gras Ever Plus Good Karma?

New Fort Greene Gourmet/Organic Market is Open

A Pair of Bosnian Cafés Compete on a Queens Corner

On the Taco Trail

Our restaurant critic goes hunting on Roosevelt Avenue

Coveting Clod

New York City barbecue finally comes of age

Bone Appétit

Brazilian bar and grill offers Bam-Bam ribs

Poking the Fat Pig

Brilliant no-nonsense 'cue at Brooklyn's newest barbecue

Beefin' Burgers

Our intrepid critic stuffs his face with the latest examples

Blazin' BBQ

Smoking up an eclectic Brooklyn joint

Wurst in Show

New German pork-and-beer joint in Bay Ridge delivers a winner schnitzel

Frida Fatigue

Our rollicking crew checks out a couple of Brooklyn taquerías