I ran part one of my interview with Johnathan Adler, chef at storied Park Slope restaurant Franny's, yesterday. Today I'm back with part two, where in Adler discusses the street cart that's his guiltiest pleasure, the pig testicles he once ate, and why it annoys him when people say they're "doing" a ... More >>
Excellent news: Cured pork from small producers in Lombardy, Emilia-Romagna, Veneto, and Piedmont could soon be available in the U.S. The U.S. Animal and Plant Health Inspection Services announced last week that the FDA plans to lift its ban by the end of May since the regions were found to be fre ... More >>
To everyone coping with the sci-fi frozen dessert void created by the recent closure of Lulu & Mooky's, take heart: Timi's Gelateria opened today on St. Marks Place. And though it isn't offering ice cream birthed with liquid nitrogen, it is pushing gelato made by robots.