After stints in the early 2000s at Manhattan restaurants like Gramercy Tavern, Polo Dobkin crossed the East River into Brooklyn, where he ran the kitchens at Dumont, Dumont Burger, and then the Dressler, where he worked for six years, netting the restaurant a Michelin star while he was at it. He met ... More >>
His father was from North Carolina, but Ash Fulk didn't really fall in love with barbecue until he went out and visited his family after his grandma died. On that trip, he started getting acquainted with southern fare, and he began requesting fried chicken and mashed potatoes or a trip to a barbecue ... More >>
Each weekend, tourists and locals descend on the makeshift aisles of a New York City's multiple outdoor food fests, stuffing their faces with bulgogi beef tacos, dosas, and chicken biscuits, sometimes all in one sitting. These markets -- often overrun with crowds -- provide a good launch pad for co ... More >>
In this week's Village Voice, I probe the neuromechanics behind the munchies and why we crave certain foods while we're high. I also talk stoner cuisine, which seems to have taken off in recent years, driven by young, curious mouths who are pushing chefs to experiment with ever more esoteric ingredi ... More >>
Rent prices may be rising in this city, but for now, there are plenty of purveyors of cheap food that manage to hold on to leases, even in trendy lower Manhattan. That's lucky for us -- cheap eats joints are a well-ingrained part of our culinary fabric, and they comprise a full third of our roster o ... More >>
Pop-up vendors who parlay their successes into brick-and-mortar restaurants have become a common story. And the most recent vendor to make the jump is The story of Schnitz (177 First Avenue, 646-861-3923), which just opened in the East Village.
Forget the baked potato, haricots verts, and creamed spinach. Today's restaurants put as much emphasis on creating creative sides as they do on rolling out an entree list--and as a result, those accoutrements often steal the show. Head out and give these five a try, a sampling of some of the most in ... More >>
No. 64: Burnt end baked beans from Mighty Quinn's
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 >>
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 >>
Since Smorgasburg partnered with Whole Foods, market vendors have been encouraged to use the chain's Bowery space to transition from stalls to full-time restaurants, like the stellar meat-smoking crew of Mighty Quinn's. Starting tomorrow, and going through Sunday, May 12, it's Yuji Haraguchi's turn ... More >>
This week, our restaurant critics ventured beyond the Manhattan dining scene, with Robert Sietsema on the hunt for authentic Jamaican jerk all over Flatbush, and Tejal Rao sampling new Nordic dishes at Williamsburg's Aska. How did their Brooklyn choices stack up? Read on to find out.
Wednesday, February 20 Brisket King of NYC There's been a lot of talk about brisket as New York experiences a great boost in barbecue talent. Taste the work of the city's pitmasters at Santos Party House during the second annual brisket contest. John Stage of Dinosaur Bar-B-Que, Daniel Delaney of Br ... More >>
Quinn's gargantuan beef rib is like something an Inuit might have once wrested from the flank of a whale. Fork in the Road has reported admiriingly on the city's latest barbecue, an East Village joint called Mighty Quinn's. The place does brisket, Texas-style, and has a secondary specialty in Caro ... More >>
In New York City, only the strong restaurants survive. Or the ones with amazing food, cult followings, lots of great press, and a whole slew of other factors. For those keeping tabs, here's a list of restaurants that opened and closed in December.
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 >>
Crab Spot in Park Slope opened this week and is serving seafood pots and surf and turf. According to their Twitter, the grand opening special is Maryland Blue Crabs. Free drink with your entree, they promise. 33 Union St.
Whole Foods Tribeca isn't the only location with new snack options. Brooklyn Flea is partnering with the chain to launch a new, rotating restaurant at the Whole Foods on Bowery. Beginning on Monday October 22, food vendors from the Flea's weekly Williamsburg market will take turns at a space on the ... More >>
Lauren ShockeyA salted caramel macaroon from Danny MacaroonsHere at Fork in the Road, we enjoy nothing more than stuffing our faces with food. So, anytime there's a food festival or culinary market, we're there. This past summer marked the launch of Smorgasburg, an outdoor food fest held ev ... More >>
A chorizo sandwich, inspired by London's Borough Market and headed for Smorgasburg "Smorgasburg," Eric Demby says, "is in this Darwinian phase: We're trying out lots of people. It's a little bit survival of the fittest." The market's evolving list of vendors is producing some new faces this w ... More >>