That Jesse Schenker's cookbook collection is more than 350 volumes deep is not so much a reflection of his use of recipes at it is a window into his utter obsession with food--he thinks about his craft constantly, even when he's not at work, and he has since he was very young. The chef grew up in So ... More >>
Wondering what happened to chef Sara Kramer after her departure from Greenpoint's Glasserie? Or what about Shanna Pacifico, who exited the kitchen at Back Forty West a few months back? Get a glimpse of what they might have planned at City Grit (38 Prince Street, 646-580-5720) -- each chef is partici ... More >>
New York has seen a slew of single-item restaurants open in the past few years, but perhaps none as refined as The Clam (420 Hudson Street, 212-242-8420), a West Village spot that celebrates its namesake shellfish in a sleek dining room rather than the fast casual digs normally devoted to this type ... More >>
El Colmado's like oh shit there's 80 oysters on the board. I guess I better start shucking.
The New York City restaurant industry can be crushing: Rents and stakes are high, and the scene is saturated. It takes a lot of talent and even more work to make it, which means that chefs put in obscenely long days making sure their restaurants break even, a cycle that causes many of them to burn o ... More >>
Martha (184 DeKalb Avenue, Brooklyn, 718-596-4147) chef Andres Valbuena loves a challenge. The Venezuela native set out to travel after a short-lived career in graphic design, landing kitchen jobs with internationally acclaimed chefs like Thomas Keller at the French Laundry, James Beard Award-winnin ... More >>
When Amanda Cohen opened Dirt Candy (430 East 9th Street, 212-228-7732) in 2008 -- an era, you may recall, in which America's love affair with pork was reaching maniacal heights -- she emphasized that her spot was not so much a vegetarian restaurant as it was a vegetables restaurant. At the time, sh ... More >>
Thank the restaurant review cycle, the minuscule attention span of this city's diners, and the trials and tribulations that come with doing business in NYC: Restaurants that makes it to their first or second birthdays are doing well, especially if they're able to stay relevant in the broader media c ... More >>
Part one of my interview with Pearl & Ash's Richard Kuo ran yesterday. Here in part two, the chef divulges his desert island food, names a top problem with the New York restaurant industry, and talks about his locksmithing hobby.
In part one of our interview with City Grit's Sarah Simmons, the chef talked about who inspires her, divulged an underrated kitchen tool, and said she wished snarky hostesses would just go away. Here in part two, she talks about a time she ate until she was going to die, discloses what New York City ... 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 >>
Is it summer yet? Not quite. But our dining professionals found themselves in the kind of casually inviting spaces that seem to usher in the warm weather (at least, we hope they will). Robert Sietsema checked in on longtime West Village favorite Cafe Cluny, while Tejal Rao ventured to Carroll Garde ... More >>
Spring is ripe with surprises (80 degrees, 40 degrees, you know the drill). This week, our professional eaters explored two curveball restaurants and were pleasantly delighted--though not equally--by each. Tejal Rao appreciated the food at Pearl & Ash more than the dark and noisy space on the Bowery ... More >>
This week, our critics were equally charmed by a petite French bistro and a bustling Bowery tapas joint. Robert Sietsema dug into a mussels poutine at Three Letters in Clinton Hill, while Tejal Rao scooped up hearty bites of paella at Cata on the Lower East Side. Will the professionals go back for ... More >>
Despite the calendar's promises, New York doesn't seem to know that it's spring. Perhaps our food critics had a feeling that the winter chill would linger in the air, as they both sought out belly-warming comfort food this week. Robert Sietsema slurped up ramen at Suzume and Ganso, while Tejal Rao o ... More >>
This week, Robert Sietsema introduces his meal of crossing-bridge-noodles at Tribeca's Lotus Blue through a Yunnan folktale. Further uptown, Tejal Rao reminisces about the highs and lows of restaurant staff meals before exploring the Upper West Side's new Mexican comfort-food restaurant, Cocina Econ ... 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.
This week, Tejal Rao and Robert Sietsema dine at two of the city's buzziest new restaurants, Tribeca Canvas and The Marrow. How did our critics rate Morimoto's "fancy fast food" concept and Harold Dieterle's family-inspired spot? Find out after the break.
The amazing "big tray chicken" at Manhattan's Spicy Village It's been over two years since Fork in the Road appraised the relative merits of the city's Chinese restaurants - things have changed so much in the interim. Northern Chinese fare continues to rule Flushing, Elmhurst has increased the bre ... More >>
Our own Tejal Rao reviews Bill's Food and Drink, a "flashy John DeLucie joint." Bill's Food and Drink is the recently revamped former speakeasy that once held Bill's Gay Nineties. The Midtown restaurant is "cluttered with maps, Victorian portraits, and taxidermied animal heads... it can feel like th ... More >>
This week, Tejal Rao tries the pasta and polenta boards at L'Apicio, the new "glassy cathedral" on the Bowery from partners Gabe Thompson and Joe Campanale, where Rao says if you added a parking lot "it could be that one restaurant in every American town where the people with money come." While she ... More >>
Our own Tejal Rao visits former Top Chef contestant Leah Cohen's Lower East Side South Asian restaurant, Pig and Khao, and finds the outcome boisterous and inconsistent. While Cohen's ability to cook is evident in the noodle curry khao soi which is "full of quality crunch and chew," the crispy pata ... More >>
Pete Wells's uncensored review of Guy Fieri's Times Square hangout took a turn for the, um . . . rhetorical. But other reviews (and one personal essay from our Nick Greene about the restaurant's opening night) had some thoughts on Guy's American Kitchen and Bar. They found interesting ways to descr ... More >>
The subject of the top ten countdown on the Letterman show this evening was "Discontinued Guy Fieri Menu Items" at Fieri's Times Square restaurant, which was the subject of a zero-star "poor" New York Times review today that caused a sensation. First, Dave read a couple of descriptions taken straig ... More >>
Due to, well, you know, many of city's critics have not published restaurant reviews this week. However, a few of New York's professional diners were able to eat through the storm. Here's how they fared.
Robert Sietsema dives into the pan-Balkan cuisine at Balkanika, where 18 dips are neatly displayed in tubs. Located in Hell's Kitchen, Balkanika adds a passel of Balkan hot dishes served as main courses and a cheeses and charcuterie list that emphasizes Eastern European products: "Other hard-to-find ... More >>
[See More Under Review: Tejal Rao at Reynards; Robert Sietsema at Yemen Café | Robert Sietsema at Pete Zaaz; Tejal Rao at Landbrot | Tejal Rao at Pok Pok Ny; Robert Sietsema on Eldridge Street] Robert Sietsema says that although Mission Chinese is not completely authentic Sichuan food, it is likab ... More >>
Robert Sietsema goes for pizza at Pete Zaaz and is impressed with the Mexican chorizo "with a zesty tomato sauce, queso blanco, pickled onions, nuggets of skinless sausage, and--odd man out--slivers of kiwi." Tejal Rao tries the fare at Landbrot, the German all-day café and bakery in the West Vill ... More >>
Robert Sietsema pays a visit to Boukiés: "The most exciting part of the menu is Pitarakia, those savory phyllo pastries of which spanakopita is the most well-known. You can get pies filled with feta and drizzled with honey or ones enwrapping an herby seafood combo." Tejal Rao goes to Joshua Smookl ... More >>
See what NYC's restaurant critics have been up to this week: Robert Sietsema thinks Sao Mai might be New York's best Vietnamese restaurant: "Situated on First Avenue in the East Village, Sao Mai ("Morning Star") was the subject of a partial review by Lauren Shockey in the Voice last February. But ... More >>
See what NYC's restaurant critics have been up to this week: Robert Sietsema tries the Sichuan fare at Little Pepper: "The tiny chunks of light and dark meat lurk among bales of toasted red chiles, and for once, the peppers seem to have conferred their hotness on the poultry. Raw sesame seeds scat ... More >>
In this week's Voice, Robert Sietsema tests out Cal-Mex specialties and margaritas at the Village's Florencia 13: "You should start your meal with a flaming margarita, though that flame is confined to a small slice of cucumber floating on top. It's indicative of a playful element in Mexican cuisine ... 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 >>
Yesterday, we spoke to chef Joe Dobias, and got an earful. But one question does not an interview make. In Part 2, we discuss the most "surprising" restaurant he's recently dined at and what's next for the toque and his girlfriend and business partner, Jill Schulster. You're very outspoken abou ... More >>
See what the city's restaurant critics have been up to this week: In the Voice, Robert Sietsema tries some Kansas City 'cue at John Brown Smokehouse in Queens: "Like all great barbecues, John Brown tends to be quirky and uneven; you wouldn't want it any other way and will quickly zone in on the th ... More >>
See what the city's restaurant critics have been up to this week: In this week's Voice, Robert Sietsema checks out the brick-and-mortar location of Tacos Morelos: "Taco Morelos--where even the tortillas are handmade--is something of a masa museum." As she tests out the fare at North End Gri ... More >>
Over the weekend, Romera, the "neurogastronomy" restaurant located in the basement of the Dream Hotel, shuttered after only six months in business. For those who had eaten at the restaurant recently, the news didn't come as any big surprise. Although the chef, Dr. Miguel Sanchez Romera, had modifie ... More >>
This week in the Voice, Robert Sietsema heads to Crown Heights to see how Barboncino's pizza holds up against New York City's finest, and decides that "as an artifact from another time and continent, Barboncino's margherita is unsurpassed."
This week, the Times' Pete Wells reviewed Danny Meyer's Shake Shack chain and gave it one star, writing that its food is inconsistent and its burgers unremarkable. Most Yelpers would beg to differ. They have come out in numbers (2,548 reviews have been posted for the Shake Shack in Madison Square Pa ... More >>
This week in the Voice, Robert Sietsema samples Sichuan in his review of Land of Plenty: "At the end of the last century, who could have predicted Manhattan would someday be speckled with Sichuan restaurants? But as old-school takeaways vanished, pricier Sichuan places appeared in Chelsea an ... More >>
This week in the Voice, Robert Sietsema travels to New Jersey's Taste of India and Thali (Food) Court, where he finds that the Newport Centre Mall's options do not disappoint even the most refined palates: "Vegetable commonplaces such as chana masala (chickpeas bobbing in mellow gravy), palak paneer ... More >>
This week in the Voice, Robert Sietsema noshes on Jewish-American gems such as pastrami and gefilte fish at Tribeca newcomer Kutsher's. He especially enjoyed the starters and stews: "The matzo-ball soup ($11) is close to perfection, with a clear, light broth and crushed-cracker orbs of the 'big ball ... More >>
Cookshop's lemon curd ice cream. The Fourth of July is nearly upon us, and few things are more American than the over-consumption of frozen dairy products. Last year, Fork in the Road ranked Our 10 Best Ice Creams and Other Frozen Treats, so this year, Fat Pants Friday has decided to celebrat ... More >>
Foodies Add Spice to ASME Awards