When Franklin Becker opened the Little Beet in midtown, he told the Voice that "I decided to create this fast-casual environment here that would still serve the best ingredients I could get but for a reasonable price point. I wanted to make sure that people coming to the Little Beet leave here feeli ... More >>
At just past 8 a.m., the masses of humanity slowly start entering the shop. Mothers on their cell phones, three day-bearded graphic designers, and men in sweat pants and gold chains file in, hungry and in need. It's a diverse swatch of Brooklyn that goes to Fortunato Brothers (289 Manhattan Avenue, ... More >>
We couldn't have our cake and eat it, too -- until we learned that Christina Lee, the pastry chef at the Gander's (15 West 18th Street, 212-229-9500), was putting vegetables in hers. Summer was on the mind when Lee conceived of the brown-sugar corn cake, with plum, lemon verbena, sesame flax pecans ... More >>
El Rey Coffee Bar & Luncheonette (100 Stanton Street, 212-260-3950) opened as a coffee shop in September, but it was four months before the bright, narrow space tackled savory food with a lunch menu.
Some people go abroad and bring back a tattered Lonely Planet guidebook and a photo memory card full of bucolic, indecipherable landscapes. Sandy Lee brought back a business plan. The Leckerlee founder moved to Berlin in 2009 for a break from New York, and during her first year there, she fell in lo ... More >>
The handsome beehive oven at American Flatbread, one of two American Flatbread is a small but ambitious chain of pizza parlors that originated in New Hampshire. The chain recently opened a massive new pizza parlor at the corner of Hudson and Canal. As you wait for your pies, you can watch convolut ... More >>
Millions of Americans with nut allergies -- whose reactions range from itchy mouths and pain, to anaphylactic shock that can lead to death -- are doing all they can to avoid nuts. But a study published in The Journal of Allergy and Clinical Immunology suggests that maybe nuts aren't their enemy af ... More >>
Tired of wondering if there are trace amounts of nuts in just about everything
A newly opened dessert place called Vegan Divas up on the Upper East Side has introduced their own version of vegan soft serve for the tail-end of the season. It's gluten-free, kosher, cholesterol-free, and made with an organic tofu base, vanilla bean, and ginger. [See More Events: Brooklyn Pour | ... More >>
Yesterday we reported that Jean-Georges Vongerichten and Dan Kluger will be offering a limited edition "ABC Pang" at both Num Pang locations in NYC. The offer begins today, with proceeds benefiting The Edible Schoolyard Project and The Double H Ranch. Vongerichten and Kluger's ABC Pang features ch ... More >>
Try a delicious history lesson in Cobble Hill
Gizzi's on 8th Street is no longer serving up its usual coffee and pastries. "We're no longer a coffee shop," co-owner John Waldman says. "Don't get that confused." Two months ago, the Greenwich Village restaurant renovated its menu and has since re-branded itself as a restaurant, bar, and lounge. ... More >>
See what NYC's restaurant critics have been up to this week: In the Voice, Robert Sietsema compares the Bronx and Flatiron locations of Zero Otto Nove: "With the exception of the pizzas--which are not quite as perfect due to the use of less wood in the oven--Manhattan proves it can furnish food ev ... More >>
Getting down with Meatless Mondays is pretty easy, but truth be told, for the die-hard carnivores in the crowd, cooking with tofu for the first time can be intimidating. Should you use firm or extra firm? Stir-fry or scramble? Why is some tofu tasteless, while others smack of fresh soy? Well, As ... More >>
Let the fall dishes begin ... gently.The last of the summer produce is disappearing from farmers' markets just as fall foods come in. But let's not be hasty about it. Chef Jasper Schneider of the Hudson Hotel ushers in the season gently with his Wax Beans and Apple-Yuzu-Daikon Dressing Pea Sh ... More >>
Lauren ShockeyCalling all chocoholicsIf you're going to spend $10 on a chocolate bar, it had better be a damn good one. Or so you'd hope. But what do you do when the market becomes flooded with overpriced chocolate bars? How can you know how to best blow your weekly paycheck on cacao? Wel ... More >>
All aboard as the noted chef circles the Mediterranean
Rebecca Marx The oyster sliders may get all of the attention at the Dutch, but the beet salad deserves a spotlight of its own.
Craft's Strawberry-Pistachio Clafoutis with Lavender Ice CreamMake the most of your summer strawberries with this refreshing take on clafoutis that incorporates strawberries and pistachios instead of the traditional cherries, courtesy of Craft's pastry chef, Jenny McCoy. "Clafoutis is one o ... More >>
Rebecca Marx To write of reinvigorating the beet salad is at best faintly ridiculous and at worst an invitation to food-world caricature. But at the Dutch, one of the salad family's most abused and tired-out members has finally gotten its groove back: It's less vegetation than vindicated chic ... More >>
What a strange looking dish! What did you say those noodles are made out of? Noodles can be made out of nearly anything: wheat, rice, corn, chestnuts, mung beans, chick peas, potatoes -- the list goes on and on. But some of my favorite noodles lately have been made out of tofu.
Benoit's Seasonal Local Vegetable Cookpot with Fresh Black TruffleFor those who bemoan the scarcity of fresh produce at the farmer's market during the bleak months of a New York winter, don't forget that in France black winter truffle season is in full swing. Benoit is offering the illustriou ... More >>
The new Prozac.Rachelle Hruska, founder of social gossip party site Guest of a Guest, is on some next-level Scientology-type new age shit. This morning she took to Twitter to stand up for cashews and niacin in place of antidepressants, and to scold Runnin' Scared paterfamilias Foster Kamer.
Rick S.Wholesome farro goodness. For many of us, the first month of the year is a time for remorse and salad, maybe even going teetotal. It's a time to be healthy after weeks of end-of-year debauchery. Detox Month. But let's be reasonable: It's still January, and New Yorkers can't subsist on ... More >>
Sandra JohnsonElsewhereThe team behind Casellula Cheese & Wine Café is gearing up to open a second venture, Elsewhere (403 West 43rd Street), on December 14. The American-bistro menu will include smoked caviar with puffed rice and sea beans, marrow with sel gris and french fries, and rye-stu ... More >>
Delicate sensibility? Just call it "pork terrine."It's a dish some people are afraid to order -- much less make themselves. And yet, if you want to impress your foodie friends, headcheese is a sure slam dunk. Hey, what recipe calling for a pig head wouldn't be? Just ask author and self-procla ... More >>
Although the Meatball Shop makes its carnivorous allegiances abundantly clear, the restaurant shows a surprising amount of love for the vegetarians.
New American fare gets a personal touch in Brooklyn
Roasted Beet Ravioli with smoked ricotta and poppy seedFaustina may be Scott Conant's new baby, but he hasn't forgotten about Scarpetta and neither should you. It was the restaurant that made us all believe in the simple pleasures of tomato and basil, not to mention in the skill and talent of ... More >>
Meatball madness.Robert Sietsema raved about the house specialty at The Meatball Shop on the Lower East Side, declaring the only thing better than the beefy orbs to be the lamb special. Executive chef and co-owner Daniel Holzman shares his recipe for Lamb Meatballs, Mediterranean Style, which ... More >>
New York chef Ji Cha grew up in her father's theater-district Korean restaurant and always knew she wanted to be a chef. She recently appeared on the current season of Hell's Kitchen, and was one of the most talented members of the woman's team, before an injury forced her to leave the show. Today, ... More >>
It's a truism of the advertising world that, in a mature market, the number of niches a product occupies must be multiplied. In other words, if you have a hit product on your hands, you must cynically generate as many forms of that product as you can, in order to take full economic advanta ... More >>
Whoever is making these snailbirds, please stop. Can we be honest? They suck. Whoever you are, we also noticed that you've been making their heads into stickers. Those aren't so bad because they kind of look like mini bathing suits carrying coconuts under their bazongas. See what we mean? Stick ... More >>
The perfect Independence Day dinnerno grill required
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