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  • Article

    Choice Eats: Dirt Candy's Behind the Scenes Account

    Over at the Dirt Candy website, owner Amanda Cohen takes you through the Choice Eats experience from the restaurateur's point of view. First of all, Cohen and gang order 11 cases of portobellos for their portobello mousse (one of the biggest hits of ...

    @ Fork in the Road by Sarah DiGregorio on April 1, 2009 @ 5:23 pm
  • Article

    Grrrrrr....Snickers

    Am I the only one annoyed by the relentless advertising campaign being waged in entire subway cars and on subway billboards by the totally sub-par Snickers candy empire? Yes I know it was invented in 1930, named after a horse, and represents the larg...

    @ Fork in the Road by Robert Sietsema on April 1, 2009 @ 5:09 pm
  • Article

    Baoguette Bun Frenzy

    The food blogosphere has been abuzz with accounts of last night's jam-packed Choice Eats event. Michael "Bao" Hyunh and the Baoguette team reportedly prepped a grand total of 600 mini Sloppy Bao and classic pork banh mi for hungry attendee...

    @ Fork in the Road by Chantal Martineau on April 1, 2009 @ 4:17 pm
  • Article

    Darbar Grill's Chicken Korma

    Ingredients: 1 lb chicken breast or thigh (boneless), cut into small pieces 2 large chopped onions 1 tsp red chili powder 1 tsp turmeric powder 1 tsp cumin powder 1 tsp coriander powder 3 stars anise 1 cinnamon stick 5 pieces cardamom 2 tsp oil salt...

    @ Fork in the Road by Chantal Martineau on April 1, 2009 @ 3:59 pm
  • Article

    Choice Eats: Memories of a Food Coma

    Here's a look at what others thought. Serious Eats thought the crowd was nuts, but liked Baoguette's banh mi and Cafe Glechik's desserts Midtown Lunch laments the fact that Margon Restaurant was the only midtown respresentative, also enjoys Chebure...

    @ Fork in the Road by Sarah DiGregorio on April 1, 2009 @ 2:06 pm
  • Article

    Babbo Shuttered!

    "We found human meat in the walk-in freezer," said a shaken inspector. "What they were serving all day as lamb chops scottadita was really just Scott."...

    @ Fork in the Road by Robert Sietsema on April 1, 2009 @ 12:34 pm
  • Article

    Best Before Dot Com

    Foodie websites and applications have already been launched to help you eat healthy and locally, and trace your food items back to their sources. The latest tech tool for foodies is StillTasty.com, a website devoted entirely to the shelf life of food...

    @ Fork in the Road by Chantal Martineau on April 1, 2009 @ 12:25 pm
  • Article

    Under Review

    This week in the Voice, Robert Sietsema visit 10 Downing, where the chicken for two is the perfect date dish, while Sarah DiGregorio drops in on Butcher Bay for lobster pot pie. Bruni goes to Macau Trading Co., where he is taken aback by the erotic ...

    @ Fork in the Road by Chantal Martineau on April 1, 2009 @ 11:59 am
  • Article

    Squeez Bacon

    But in a world filled with unnecessary and insane bacon products, this really doesn't seem so far out! Especially because this fake Squeez Bacon is meant to be Swedish, and I recently tried a (unfortunately, very real) tube of squeezable prawns and c...

    @ Fork in the Road by Sarah DiGregorio on April 1, 2009 @ 11:40 am
  • Article

    Fork in the Road Shacks Up

    For one thing, the lobster pot pie is mind-bendingly good--if you like Maine lobster, cream sauce and puff pastry this dish will make you happy. For another thing, the Chesapeake oysters and raw clams are beautiful, and the fried haddock in the fish ...

    @ Fork in the Road by Sarah DiGregorio on April 1, 2009 @ 11:21 am
  • Article

    Study: City Restaurants Racist

    We like to pride ourselves on how progressive New York is, but a recent study shows that upscale restaurants prefer to hire white male wait staff. Applicants with similar resumes were sent out to apply for jobs over the course of a year; whi...

    @ Fork in the Road by Chantal Martineau on April 1, 2009 @ 10:50 am
  • Article

    Our Man Sietsema Suggests the Chicken

    Of the bird, Our Man writes: "the tender young flesh marshaled in sienna-skinned fragments across an oblong heap of arugula." Our Man is similarly impressed by almost everything he eats at 10 Downing, including a delicious-sounding squid ink agnolo...

    @ Fork in the Road by Sarah DiGregorio on April 1, 2009 @ 10:40 am
  • Article

    This is Why Your Pet is Fat

    It's a new site without a whole lot of content, but it's worth a minute of your procrastination time: This is Why Your Pet is Fat. Inspired, of course, by This is Why You're Fat. Will fat pets get a six-figure book deal, too?

    @ Fork in the Road by Sarah DiGregorio on April 1, 2009 @ 10:16 am
  • Contempo Southern Pleasures at Tipsy Parson in Chelsea - Get the Reverend away from the cake!

    Article

    Contempo Southern Pleasures at Tipsy Parson in Chelsea - Get the Reverend away from the cake!

    If there's one Southern virtue that Tipsy Parson nails, it's hospitality. The place is packed just about every night by 7:30, and if you don't have a reservation, you wait in the long front room, bookended by the bar and a row of tables set aside fo...

    by Sarah DiGregorio on December 8, 2009
  • Tribeca's Trattoria Cinque Has That '60s Campari Glow - A new Greenwich Street spot half-tries to be Roman

    Article

    Tribeca's Trattoria Cinque Has That '60s Campari Glow - A new Greenwich Street spot half-tries to be Roman

    Lately, we've seen a spate of restaurants seeking to imitate Roman trattorias. Obika re-created a famous mozzarella-themed wine bar in the soaring lobby of Midtown's IBM building, while Quinto Quarto built out a small storefront in the West Village,...

    by Robert Sietsema on December 8, 2009
  • Article

    Beautiful Biltong

    Spotted at the airport in Johannesburg: Biltong! Similar to jerky, this South African dried meat snack comes in beef, ostrich, kudu (venison) and other big game flavors. Early Dutch settlers spiced and dried their meat to take on long huntin...

    @ Fork in the Road by Chantal Martineau on March 31, 2009 @ 3:17 pm
  • Article

    What to 'B' to Cube 63

    This week, we ask Gabrio Tosti di Valminuta of De-Vino wine boutique (30 Clinton Street) to recommend a few bottles to pair with some of the dishes on the menu at Cube 63 (63 Clinton Street). We love sushi with champagne and thought that prosecco wou...

    @ Fork in the Road by Chantal Martineau on March 31, 2009 @ 2:45 pm
  • Article

    Choice Eats Tix

    If you're looking to divest yourself of tickets for tonight's sold-out Choice Eats, plenty of people seem to be looking for them on Craig's List. A couple of kind souls are even selling tickets at no markup.

    @ Fork in the Road by Robert Sietsema on March 31, 2009 @ 2:10 pm
  • Article

    Strange Snacks of the World -- Avocado Fries

    When I first spotted them on the menu at Williamsburg's El Almacen, I assumed theywould befrench fries heaped with guacamole, which is one of the random Mexican dishes on the Argentine tapas bar's menu. When they arrived, I gasped. They turned out ...

    @ Fork in the Road by Robert Sietsema on March 31, 2009 @ 1:56 pm
  • Article

    Another Worm

    Everything tastes good lightly fried in garlic and onions so it wasn't much of a stretch for us to try mopani in South Africa recently. The raw version? Not so much. Although, they are sustainable, unprocessed and completely traceable.

    @ Fork in the Road by Chantal Martineau on March 31, 2009 @ 12:48 pm
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From the Print Edition

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