As a middle child, I tend to be particularly sensitive to the overlooked, the ignored, and the forgotten. With this in mind, I will cook with fennel when I'd prefer zucchini, shop at Marshall's when T.J. Maxx is around the corner, and most recently, jump at the opportunity to try out a new vermouth. ... More >>
Take advantage of the post-Halloween, pre-Thanksgiving lull in "pumpkin traffic" (how Long Island locals refer to day-trippers who jam up roads by the u-pick patches), and spend a day in the vineyards of the North Fork. The Fork starts just past Riverhead, and depending on traffic, entails an hour-a ... More >>
If you didn't catch Eve Turow's video interview with Jack from Brooklyn's Jackie Summers last week, now's a good time to go get caught up. And if you like what you see there--and you'd like to meet the maker and sample his wares--you might consider buying tickets for our inaugural Holiday Spirits ta ... More >>
I feel sad about this, but we don't live in Maui, and there is no endless summer in our future (at least the immediate future--who knows about the long term with global warming). And even though we New Yorkers generally get to enjoy warm days until late October, when the weather turns like clockwork ... More >>
Time flies: June's coming to a close. Before you break out the swim trunks and head to the beach for the Fourth of July, here's a look at some activities you can do in the city this weekend without getting burned.
Food and wine are natural companions, so I'm polling some of New York's most illustrious chefs to find out what kind of wine they are drinking off and on the job. After establishing they actually drink wine (a surprising number prefer beer!), I'm asking a few questions to find out who's got a pencha ... More >>
As spring continued dragging her feet last week, New Yorkers traipsed through snow flurries to drink wine. Nothing new there, except that the second annual NY Drinks NY was in town, offering imbibers a taste of local wines. I focused my efforts on the Finger Lakes and Niagara Escarpment, two regions ... More >>
I peered into the liquor closet -- yes, I have a closet devoted to booze, not shoes -- and there it was: A dusty bottle of Martini & Rossi Vermouth that had been opened and left untouched for years. Since I don't drink many martinis at home -- what else was vermouth good for? -- I admit to neglectin ... More >>
A few weeks ago, I wrote about celebrating the new Brooklyn wine trail. Both Brooklyn Oenology and Brooklyn Winery, featured in the story, were relatively unscathed by Hurricane Sandy. But Red Hook Winery is located right over the water, nearly at the end of Pier 41, and the facility was completely ... More >>
Can't make it to Napa this week 'cause Jay-Z hitched a ride in your Gulfstream to his Barclays show? No worries, hit up Brooklyn, Hova's favorite borough, for an idyllic afternoon on the subway wine trail. Your chariots, the 5/G/L trains, let you have the drink without the drive -- can you name anot ... More >>
[See Previously: 10 Tips for Wine Rookies] As summer winds down (or up, depending on your plans), it's time to celebrate the pink drink that fuels fantasies of seaside, Provençal retreats. If I had a garden hose that spouted such watermelon-hued, berry bliss, I would fill a pool and host a fête. ... More >>
Welcome to Unscrewed, your weekly antidote to wine-related malaise. Allow me to introduce myself with a list: 10 of my best tips for revitalizing your personal wine program or becoming a better drinker. 1. Be curious. There is no shame in learning, only in pretending to know what you don't. 2. Or ... More >>
[See More Interviews: Runner and Stone's Head Baker Peter Endriss | North Fork Table & Inn's Gerry Hayden] You'd expect Nadia G to have a no-holds-barred, exuberant attitude that quite frankly might be a little intimidating, right? That she'd get down to the nitty gritty of an interview, throw a fe ... More >>
[See More Interviews: North Fork Table & Inn's Gerry Hayden | Travis Post of Yunnan Kitchen] Yesterday, Peter Endriss told us about opening a permanent bakery in Gowanus, baking at Per Se, and working 35 hours a weekend. We follow up today with part two of our chat with the gifted baker. He shares ... More >>
[See More Interviews: North Fork Table & Inn's Gerry Hayden | Travis Post of Yunnan Kitchen] It's easy to eat Runner and Stone's amber-hued pretzel absently, nibbling the thin crispy arms that cross over themselves, the soft curves of the bulbous tops flecked with salt, without contemplating the Ch ... More >>
[See More Chef Interviews: Travis Post of Yunnan Kitchen | Dragonfly's Cornelius Gallagher] It's possible that the modest Long Island via Manhattan chef Gerry Hayden would cringe at the comparison to Blue Hill's Dan Barber. However, due to both individuals' devotion to local produce, community, and ... More >>
The James Beard Foundation has released a list of semifinalists for the 2012 James Beard Foundation Awards in various chef and restaurant categories. The nominees will be narrowed down on March 19, but in the meantime, check out which New York restaurants and bars have made it this far.
A Williamsburg restaurant reopens and lights the gas
Sean "Diddy" Combs' entourage was stopped by French customs for trying to bring too much of his Ciroc vodka into the country. [NY Post] A look at boxed wines found that offerings from Wineberry and From the Tank by Jenny & François Selections were best. [NY Times] Lucas Bols, the Dutch gen ... More >>
Check out my oozily refreshing column in which I describe the latest sin-sational action in familiar summer getaways from Cherry Grove to Bridgehampton to the North Fork to my beloved apartment. They're all swarming, expensive, and positively broiling, but lots of fun--including my beloved a ... More >>
If you've been wondering what David Chang is planning to do with the recently vacated Milk Bar space, wonder no longer: it will become a shrine of sorts to waterfowl.
Earlier this afternoon in Portland, OR, the James Beard Foundation announced the finalists for the 2011 James Beard Awards. So without further ado, the nominees, after the jump:
opentable.comThe product of blood, sweat, and tearsIt's almost time for the Oscars. That is, the Oscars of the food world: the James Beard Foundation Awards. Today marked the announcement of the restaurant and chef semifinalists, who were chosen from a record 28,000 online entries. Finalists ... More >>