The Best Beer I Ever Had – Vol. 8

Long ago, a young Irishman clued me in on an essential truth. To truly grasp the greatness of Guinness Draught, you must travel to the source. In Ireland, the world-famous stout tastes even better. It’s fresher and creamier – “like an angel pissing on your tonsils,” he said. He meant this in the best possible way.

New York’s Jewish Delis Are Becoming An Endangered Species

When it closes at year’s end, the fabled Carnegie will join a long list of bygone Jewish delis in NYC — a once ubiquitous part of city culture, now struggling for survival in a highly competitive, highly diverse restaurant scene.

NYC Chef of the Year Angie Mar Will Rekindle Your Love Of Meat

In part two of Thrillist’s year-end look at the best of New York City’s food and drink scene in 2016, I sit down with chef Angie Mar, who makes incredible, eye-catching dishes that run counter to the defining trend of the moment, all while undertaking the monumental task of revitalizing a classic.

Cambodian Is The Greatly Underappreciated Outlier In Asian Cooking. This Needs To Change.

As a chef, Jorge Luis Hernandez is familiar with many styles of cuisine, from the Spanish-leaning avant-garde offerings at Minibar in Washington, D.C., where he once worked as executive sous chef, to the Filipino-inspired fare at Qui in Austin, where he currently serves as chef de cuisine. But he never so much as touched Cambodian… Read more »

Ramen 3.0: Two Former Chemists Are Engineering A Noodle Soup Revolution

Jake Freed and his Japanese wife, Hiroko Nakamura, probably aren’t the only entrepreneurs racing to establish the nation’s first Chipotle of Ramen. These days, virtually everyone wants to create the Chipotle of Something. But it’s hard to imagine anyone else taking the same approach. They aren’t chefs or restaurateurs or food-service industrialists of any sort…. Read more »

It’s Cool To Slurp Now

In the old days, your mother would probably scold you for making such horrible noises at suppertime: Slurping your soup was considered poor table manners in polite American society, an egregious faux pas memorably (and quite audibly) sent up in the 1985 crime-comedy Clue. Nowadays, amid the growing influence of Asian food and Asian customs… Read more »

Hip To Be Square: Grandma Pizza Feels Right At Home In New York

Who knew that “grandma” could be so in fashion? I’m referring, of course, to the grandma pizza. Or grandma pie, as it appears on the menu at GG’s in New York City’s East Village. If, that is, you even bother to look. “It’s the one thing that people order as soon as they sit down,… Read more »

The New ‘Cue York: How BBQ Became NYC’s Most Addictive Smoking Habit

Since the opening of Blue Smoke in 2002, New York City has made tremendous strides toward shedding its historical reputation as a barbecue backwater — more than 30 brick-and-mortar restaurants (and counting) are currently dishing up one style of barbecue or another across the five boroughs.  We’re talking about authentic barbecue, mind you, the kind… Read more »

Sir Kensington’s Wins This Round, But The ‘Ketchup Wars’ Are Far From Over

Let’s be upfront: I’m a Heinz devotee, and I’m not shy about it. When I come across menus that advertise some artisanal house-made ketchup instead, I wonder why the chef doesn’t do something more worthwhile with his time, like build a better french fry. As far as I’m concerned, ketchup was perfected long ago, and… Read more »

Montreal Vs. New York: A Matchup That Transcends Hockey. Bagels Involved.

In the lead-up to Thursday’s big game, Food Republic spoke with NHL forward (and doughnut mogul) Jeff Halpern and restaurateur (and die-hard Habs fan) Joel Tietolman to get a better sense of how both food scenes match-up, regardless of the outcome on the ice. Read the full article here.

Latest
  • The Best Beer I Ever Had – Vol. 8

    Long ago, a young Irishman clued me in on an essential truth. To truly grasp the greatness of Guinness Draught, you must travel to the source. In Ireland, the world-famous stout tastes even better. It’s fresher and creamier – “like an angel pissing on your tonsils,” he said. He meant this in the best possible way.

  • New York’s Jewish Delis Are Becoming An Endangered Species

    When it closes at year’s end, the fabled Carnegie will join a long list of bygone Jewish delis in NYC — a once ubiquitous part of city culture, now struggling for survival in a highly competitive, highly diverse restaurant scene.

  • NYC Chef of the Year Angie Mar Will Rekindle Your Love Of Meat

    In part two of Thrillist’s year-end look at the best of New York City’s food and drink scene in 2016, I sit down with chef Angie Mar, who makes incredible, eye-catching dishes that run counter to the defining trend of the moment, all while undertaking the monumental task of revitalizing a classic.

  • Cambodian Is The Greatly Underappreciated Outlier In Asian Cooking. This Needs To Change.

    As a chef, Jorge Luis Hernandez is familiar with many styles of cuisine, from the Spanish-leaning avant-garde offerings at Minibar in Washington, D.C., where he once worked as executive sous chef, to the Filipino-inspired fare at Qui in Austin, where he currently serves as chef de cuisine. But he never so much as touched Cambodian… Read more »

  • Ramen 3.0: Two Former Chemists Are Engineering A Noodle Soup Revolution

    Jake Freed and his Japanese wife, Hiroko Nakamura, probably aren’t the only entrepreneurs racing to establish the nation’s first Chipotle of Ramen. These days, virtually everyone wants to create the Chipotle of Something. But it’s hard to imagine anyone else taking the same approach. They aren’t chefs or restaurateurs or food-service industrialists of any sort…. Read more »

  • It’s Cool To Slurp Now

    In the old days, your mother would probably scold you for making such horrible noises at suppertime: Slurping your soup was considered poor table manners in polite American society, an egregious faux pas memorably (and quite audibly) sent up in the 1985 crime-comedy Clue. Nowadays, amid the growing influence of Asian food and Asian customs… Read more »

  • Hip To Be Square: Grandma Pizza Feels Right At Home In New York

    Who knew that “grandma” could be so in fashion? I’m referring, of course, to the grandma pizza. Or grandma pie, as it appears on the menu at GG’s in New York City’s East Village. If, that is, you even bother to look. “It’s the one thing that people order as soon as they sit down,… Read more »

  • The New ‘Cue York: How BBQ Became NYC’s Most Addictive Smoking Habit

    Since the opening of Blue Smoke in 2002, New York City has made tremendous strides toward shedding its historical reputation as a barbecue backwater — more than 30 brick-and-mortar restaurants (and counting) are currently dishing up one style of barbecue or another across the five boroughs.  We’re talking about authentic barbecue, mind you, the kind… Read more »

  • Sir Kensington’s Wins This Round, But The ‘Ketchup Wars’ Are Far From Over

    Let’s be upfront: I’m a Heinz devotee, and I’m not shy about it. When I come across menus that advertise some artisanal house-made ketchup instead, I wonder why the chef doesn’t do something more worthwhile with his time, like build a better french fry. As far as I’m concerned, ketchup was perfected long ago, and… Read more »

  • Montreal Vs. New York: A Matchup That Transcends Hockey. Bagels Involved.

    In the lead-up to Thursday’s big game, Food Republic spoke with NHL forward (and doughnut mogul) Jeff Halpern and restaurateur (and die-hard Habs fan) Joel Tietolman to get a better sense of how both food scenes match-up, regardless of the outcome on the ice. Read the full article here.