Food

Converting to Pour-Over Coffee; More on Chefs & Foraging

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Frank Bruni chronicles his adventures in coffee snobbery in this era of evolved coffee culture.
[NY Times]

American Jews who also happen to be foodies have been looking to revive old Ashkenazic dishes that originated in Eastern Europe.
[NY Times]

The chef-owners of Seasonal Restaurant and Weinbar, Wolfgang Ban and Eduard Frauneder, say that cooking for picky diplomats is harder than restaurant cooking.
[Reuters]

A guide to winter dining includes cozy meals at such warm, fuzzy places as Highlands, Jackson Diner, and Keens Steakhouse.
[Village Voice]

Rocker Jon Bon Jovi’s charity restaurant, Soul Kitchen in New Jersey, allows families to have dinner out and either pay or volunteer in exchange.
[Contact Music]

Yet another piece on how chefs are always on the hunt for the rarest, most obscure locavoric ingredients that they either find via foragers or forage for themselves.
[NY Times]

The potluck dinner is experiencing a renaissance as young New Yorkers sick of the crowded, expensive dining scene turn to their own kitchens.
[NY Post]

Japan now has as many three-Michelin-starred restaurants as France, with the greatest number found in the western part of the country.
[Wall Street Journal]

Have a restaurant tip or other food-related news? Send it to fork@villagevoice.com.

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