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  • 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
  • Article

    Edible News Roundup

    To stay competitive, pizza chains are offering digital ways to order pies. You can order Domino's over TiVo, Pizza Hut on Facebook, Papa John's via text message; and Uno's online. You can also just pickup the phone and/or get a better pizza elsewh...

    @ Fork in the Road by Hailey Eber on December 18, 2008 @ 10:00 am
  • Article

    The Early Word: Draft Barn

    Draft Barn, a new addition to 3rd Avenue in Gowanus, Brooklyn, looks a little bit like a set piece from one of those medieval playacting groups. It's cavernous and spare, with stone arches, wooden chandeliers and long tables with benches running alon...

    @ Fork in the Road by Sarah DiGregorio on December 18, 2008 @ 5:03 am
  • Article

    What To Bring When You BYO...

    Emilia Valencia, who along with her husband owns Thirst Wine Merchants, a Brooklyn wine shop specializing in wines that are made using traditional methods without chemicals on the vine or in the cellar, had the following recommendations, all under $2...

    @ Fork in the Road by Hailey Eber on December 17, 2008 @ 5:15 pm
  • Article

    Catherine's Caffe Opens in Fort Greene

    On the pastry shelf, there are beautiful French and Polish options. The French pastries come from the wonderful Choice Market in nearby Clinton Hill, while the Polish treats, like Cheese Babka, come from Greenpoint's Syrena. Interestingly enough, t...

    @ Fork in the Road by Hailey Eber on December 17, 2008 @ 3:24 pm
  • Article

    Chocolate Candy Cane Cookies

    Of course, it wasn't quite so simple in the end. By the time I was assembling my little chocolate cookie+peppermint buttercream sandwiches one-by-one, I was tired, I'd been to no less than four stores, and I couldn't help but wonder if the homemade t...

    @ Fork in the Road by Hailey Eber on December 17, 2008 @ 2:00 pm
  • Article

    When You'd Rather Not Eat Well

    I pondered this as I gazed upon the bejeweled new Kellogg's Diner rising before me above the L train's Lorimer stop, prior to going in and dining. When the joint was boarded up several months ago, the general belief was that this old-timer had bit th...

    @ Fork in the Road by Robert Sietsema on December 17, 2008 @ 1:49 pm
  • Article

    More Artichokes Coming

    But the Artichoke also be a hard slice to come by given the lines, the artistic license occasionally taken with the hours, and the fact that we might tipsily stumble upon a lesser but more conveniently located pizza joint en route. Good news. New Art...

    @ Fork in the Road by Hailey Eber on December 17, 2008 @ 12:30 pm
  • Olfactory Adventures at Andy's Seafood & Grill - In which we pursue stinky tofu in Rego Park

    Article

    Olfactory Adventures at Andy's Seafood & Grill - In which we pursue stinky tofu in Rego Park

    I have great respect for people who enjoy stinky tofu--but I'd rather be elsewhere while they're enjoying it. The fermented delicacy is made by soaking the tofu in a broth that often includes unlovely ingredients like sour milk and meat. It's one of...

    by Sarah DiGregorio on June 10, 2009
  • 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

    Is a Culinary Career Right for Your Unemployed Self?

    -Despite the monstrous unemployment rate, employment opportunities in the culinary world are actually increasing with an expected 2 million opps expected be created in the next 10 years. -Of those, there's an estimated 10,000 new chef positions that...

    @ Fork in the Road by Hailey Eber on December 17, 2008 @ 11:00 am
  • Article

    Size of David Bouley's Menu Matters

    "oddly organized riot" of a menu. "Scrawled and sprawled across it [the menu] is such an oddly organized riot of strangely mismatched options that being able to connect a customer's shorthand request to an actual item requires only slightly less pr...

    @ Fork in the Road by Hailey Eber on December 17, 2008 @ 9:30 am
  • Article

    Fork in the Road Hates the Snake, Loves the Fry Bread

    This week, I review Ellis Bar, a Southwestern restaurant that serves food like rattlesnake and fry bread. Real Southwestern-American fare is a rarity in New York (not fake-y Mexican, but actual Southwestern). So although Ellis Bar is an odd place t...

    @ Fork in the Road by Sarah DiGregorio on December 17, 2008 @ 9:10 am
  • Article

    Our Man Sietsema Channels Poe, Eats Pho

    Our Man Sietsema is in the Bronx this week, where he's found a mini Southeast Asian neighborhood (two Cambodian shops and a Vietnamese restaurant) right next to Edgar Allen Poe's cottage. The restaurant is called World of Taste Seafood Deli/Vietnam...

    @ Fork in the Road by Sarah DiGregorio on December 17, 2008 @ 8:50 am
  • Article

    Holiday Day Entertaining With Donatella Arpaia

    "Hostess with the Mostest" Holiday Tips 1) Instead of stocking your apartment with a full bar, create a single signature cocktail for the evening ahead of time and place the mix in a festive pitcher. This way, you can feel good about using a less pr...

    @ Fork in the Road by Hailey Eber on December 17, 2008 @ 6:57 am
  • Article

    This Week on FitR: More Blogging!

    Santa came early kids! He brought you just what you wanted--more blogging on Fork in the Road. Tomorrow through Friday, guest blogger Hailey Eber, formerly of Radar magazine, will bring you news of Top Chef, cheap boozing, holiday entertaining tips f...

    @ Fork in the Road by Sarah DiGregorio on December 16, 2008 @ 5:32 pm
  • Article

    Mother and Child Reunion Curry

    We had some duck eggs from a wine-tasting and farm-stand-buying adventure to the North Fork of Long Island. I love duck eggs because of their creamy, lovely fat yolk. They're just like chicken eggs, but bigger and more delicious. But, as usual, I h...

    @ Fork in the Road by Sarah DiGregorio on December 16, 2008 @ 11:18 am
  • Article

    Xcellent Xmas Present for Foodies

    As I tried to take photos for you to better visualize the wonderfulness of the chopsticks, the proprietor came running up to me waving his hands, "No photos, no photos!" as if the place were a maximum security institution filled with state secrets, a...

    @ Fork in the Road by Robert Sietsema on December 16, 2008 @ 8:30 am
  • Article

    Fancy Shrimp in Hot Wing Clothing

    I'm not against the idea of shrimp done hot-wings-style (deep fried, vinegary-hot). I'm also not always a hater of sugary Chinese-American food. Necessarily. But here we have the "Nine Season Spicy Prawns" from relative newcomer Philippe Chow Express...

    @ Fork in the Road by Sarah DiGregorio on December 15, 2008 @ 1:23 pm
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