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  • Can the Eco-Friendly Restaurant Harbour Sustain Itself?

    Article

    Can the Eco-Friendly Restaurant Harbour Sustain Itself?

    "This place is doomed," I said to my date at we entered for the first time. "I'm not even sure the concept is sound." We were discussing Harbour, a new seafooder in the Spring Street corridor west of Soho, where most of the restaurants--like Giorgio...

    by Robert Sietsema on June 10, 2009
  • Article

    Xcellent Xmas Present for Foodies

    AC Gears was filled with things I instantly felt attracted to. All of the merchandise seemed to come from Japan, and was of a playful and technical sort. There was an electric strip shaped like a human being, with power cords for arms and legs, an in...

    @ Fork in the Road by Robert Sietsema on December 20, 2008 @ 11:17 am
  • Article

    Soup for Soup Weather

    At $7, the soup's pricier than most of their breakfast/lunch sandwich offerings, which start at just $3, but it was pretty worth it on such a beautiful day. Hell, if you shaved a dollar or two off, I'd say it classifies as one of our "Worth Every Pen...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 5:11 pm
  • Article

    Hot Alcohol!

    Since that is not a reality, I test drove Ikea's glogg (what the Swedes call their mulled wine) last night in an attempt to make my own at home. The results after the jump... Ikea's "Herrljunga Glogg" is a non-alcoholic mix of water, sugar, apple...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 5:00 pm
  • Article

    This Week in Booze

    Following an agreement with the Illinois Attorney General, MillerCoors will reformulate the alcoholic energy drink Sparks and cease production on all caffeinated alcohol beverages. Luckily, the cool kids switched to PBR long ago. [Gawker] Author Iai...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 4:00 pm
  • Article

    Strange Snacks of the World -- Ube

    Purple is the color of ube (pronounced "ooooo--beeee"), the national root vegetable of the Philippines. "Ube" is Tagalog for Dioscorea alata, a purple tuber sweeter than a potato, but not as sweet as an orange yam. It occurs in Southeast Asia and in ...

    @ Fork in the Road by Robert Sietsema on December 19, 2008 @ 3:18 pm
  • Article

    The Early Word: Baoguette

    When you open a banh mi shop in New York, you're walking into deep waters. It might be more difficult to find a perfect bowl of pho, but we have plenty of places to get mind-bendingly good banh mi. Husband and wife restaurateurs Thao Nguyen and Mich...

    @ Fork in the Road by Sarah DiGregorio on December 19, 2008 @ 1:15 pm
  • Article

    Keller vs. Achatz

    In October, each released a massive, expensive, beautifully photographed cookbook packed with recipes and techniques far beyond the means and abilities of the average home cook. Achatz's Alinea can be had for $31.50 on Amazon (though it originally li...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 11:43 am
  • Article

    Another New Year's Option

    We told you about some of the more intriguing New Year's Eve prix fixe options in last week's newsletter...and here's another one. Zenkichi, a Williamsburg izakaya with romantic little curtained-off individual booths and lovely food, is offering a NY...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 11:21 am
  • Article

    Keeping Cubicle Inhabitants From Getting Fat

    According to the press release, they are some of "Manhattan's most renowned chefs" like "Tabla's Floyd Cardoz and Terrance Brennan of Artisanal and Picholine," who have been lending their name to FreshDirect pre-mades for awhile. Two questions. Was...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 10:45 am
  • Article

    Food News From Around the World

    [Economic Times] China, once a nation of thin, impoverished commies, is facing a growing obesity problem in the wake of increasing prosperity and westernization. Approximately 30% of Chinese adults are now overweight or obese, and, some say, they co...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 9:55 am
  • Article

    Free Food (and Art) Alert

    I was walking by Open Source Gallery the other evening when I noticed that the window was all fogged up with steam from a large soup pot inside. The gallery is running a "Soup Kitchen" this month, offering free homemade soup around 7pm every night un...

    @ Fork in the Road by Sarah DiGregorio on December 19, 2008 @ 9:02 am
  • Article

    Adventures in a Crippled Kitchen

    It began innocuously enough. I came home one evening to find a pale green notice crudely taped to the front door of my tenement. It was from Con Ed, and read: "All Gas Service Shut Off Due To Leak On Building Piping." I shrugged and trudged ...

    @ Fork in the Road by Robert Sietsema on December 19, 2008 @ 9:00 am
  • Article

    Chef News Roundup

    Martha Stewart, who was the only fabulous thing about Top Chef last night, has a new(ish) Top Chef of her own. Tony Esnault, who recently got the mitten at Adour, is now cooking for Martha. Esnault's friend, Pierre Schaedlin got him the gig. Schaedel...

    @ Fork in the Road by Hailey Eber on December 18, 2008 @ 5:00 pm
  • Article

    I, Locavore -- Really, Really Local Honey

    They are, however, very concerned that you might bring some raw milk cheese across the Canadian border, or sneak in one of the dozens of prohibited pork products from Italy. Join me in singing, "Uncle Sam don't want no lardo eatin' round here..." A...

    @ Fork in the Road by Robert Sietsema on December 18, 2008 @ 4:30 pm
  • Article

    Little Baby Jesus Cake

    Why is it called the Little Baby Jesus Cake, or "La Torta del Piccolo Bambino Gesu Cristo" in Italian? Prior to the restaurant's opening, owner Giuseppe Falco held a dessert tasting. When one of his friends tried the cake, he exclaimed "Little Baby J...

    @ Fork in the Road by Hailey Eber on December 18, 2008 @ 3:38 pm
  • Article

    Entertaining Tips With Deborah Williamson of James

    offers up her entertaining tips. Along with her husband, chef Bryan Calvert, Williamson co-owns the Prospect Heights restaurant James and runs the catering and event company, Williamson Calvert. Her suggestions for simple, chic holiday gatherings aft...

    @ Fork in the Road by Hailey Eber on December 18, 2008 @ 1:41 pm
  • Article

    Top Chef Scallop-gate

    On the show, party attendee and Xanadu wonder Cheyenne Jackson said of the scallop "I just tried the Seven Swans A-Swimming. A little too slimy," but that was just some creative editing to have someone cute on the anti-scallop train. In bonus footage...

    @ Fork in the Road by Hailey Eber on December 18, 2008 @ 12:41 pm
  • Article

    Anthony Bourdain Looking for a Cosby Sweater

    Anthony Bourdain, the lovable (dare we say even sexy) curmudgeon, has a new baby daughter who is turning one tomorrow. Chatting with Mario Batali (and nibbling what appears to be prosciutto and breadsticks), Bourdain talks about how fatherhood has ma...

    @ Fork in the Road by Hailey Eber on December 18, 2008 @ 11:35 am
  • Article

    On a Very Special Holiday Episode of Top Chef

    With last night's episode of Top Chef, something is becoming more and more clear. Everyone on this season is pretty nice, even Stefan; no clear villain is emerging. There's a lack of cutthroat ambition making for some boring TV and some boring dishes...

    @ Fork in the Road by Hailey Eber on December 18, 2008 @ 10:31 am
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From the Print Edition

In Flushing, Myung San Plumbs the Depths of Fermented Korean Comfort Food

"We're known for fermentation," confides Hoon Beam Cho when I ask him if I missed anything on my first visit to Myung San, a Korean comfort-food restaurant on the outskirts… More >>

Narcissa Sets an Upscale Farm-to-Table in the East Village

In any artistic medium, the most compelling stories exploit contrast as a narrative device, and Narcissa — John Fraser's slow-cooked playground in The Standard East Village hotel — is a… More >>

The Beautiful Ones Find Mixed Pickings at Margaux

You would look pretty in a booth at Margaux. Her jewel-tone green banquettes flirt and flatter, and the polished, gray marble glow of the tabletops reflects back at your moony… More >>

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