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.

  • Pittsburgh BYOBBQ: The Extra ‘B’ Doesn’t Stand for Bocce (Yet)

    You don’t need a backyard to have a backyard barbecue. This once vacant lot in a gritty industrial section of Pittsburgh will do just nicely. Read more about the Bayardstown Social Club in my first dispatch for Station to Station here.

  • Cracking Wise: Some Background on Lafayette’s Chef de Cuisine

    Arguably the biggest restaurant opening of the year, Andrew Carmellini‘s French revivalist brasserie Lafayette has been racking up the star ratings of late. (As ably aggregated by Eater: “Platt gave it two, Sutton gave it two and a half stars, and Cuozzo gave it three.”) This week, the Times‘ Pete Wells knocks the Carmellini love down a peg or two, with a single star review… Read more »

  • Scarpetta, Home of Scott Conant’s $24 Lady-Killer Spaghetti, Turns Five

    “Frankly, when I was single, I’d get dates with this dish,” chef Scott Conant once told me about his signature $24 spaghetti. (Read the full article, “Tomato King Scott Conant Resurrects Roman Regime,” in the Observer here.) Conant’s flagship restaurant Scarpetta turns five this week. During our chat, Conant also dished up what Grub Street later described as… Read more »

  • Cicadas Are Coming! And They’re Ready For Sex

    The East Coast is bracing for the largest swarm of cicadas to arrive since Brood X surfaced in 2004. Time to look back at the definitive article on the impressive sexual habits of these periodical insects: “Love Bugs: Cicadas fuck like they haven’t gotten it on in 17 years“—a classic B-feature from the Washington City Paper archives,… Read more »

  • Grilles Gone Wild [VIDEO]: A Frontal View of the 2013 New York International Auto Show

    The first thing you notice about the Hyundai HCD-14 Genesis Concept is its imposing face. That futuristic four-bar grille is hard to ignore. It’s big. It’s aggressive. It’s complex. The glinting flat lines feature thin needle-like eyes on either side. Look closely between the lines to see the truly intricate design work — a rugged… Read more »

  • Pretty On The Inside, the 2014 Corvette Stingray [VIDEO]

    Over its storied 60-year history, the Corvette has come to mean many things: speed, power, physique — in essence, the quintessential American sports car. Interior design? Not so much. It’s Helen Emsley’s job to change that.

  • GQ Agrees: D.C.’s Little Serow Is A Big Deal

    Last year, in my capacity as food editor and Young & Hungry columnist at Washington City Paper, I crowned Little Serow as D.C.’s Best New Restaurant, calling it “otherworldly…the most important and definitive D.C. dining destination of the moment.” GQ’s food critic Alan Richman, whose purview obviously extends well beyond the Beltway, just took things a step…

  • Designer John Varvatos Remakes the Chrysler 300 In His Own Titanium Image

    You might recognize the distinctive hand-stitching inside this limited-production Chrysler 300C. “It’s something that we’ve done in leather jackets before,” said fashion designer John Varvatos. The high-end men’s clothier insists on this sort of artisan detailing, in everything from suede boots to wool suits. Now, he’s sewing the same aesthetic into an elite fleet of… Read more »

  • Battle of the Star Cars: Original ‘Batmobile’ vs. Clark Gable’s Gullwing

    Not all winged things are exactly alike, but George Barris’s original “Batmobile” has a lot in common with Clark Gable’s 1955 Mercedes-Benz 300SL Gullwing Coupe. Both classic cars come from the same era. Like Gable’s purdy-bird Benz, Barris’s tricked-out Lincoln Futura concept car, famously driven to points of absurdity by caped crusader Adam West in… Read more »

  • R.I.P. Lounge 47 (2004 – 2013) : A Casualty of the War on Noise

    For bar food, it didn’t suck. Lounge 47, my favorite place in the neighborhood for a plate of wasabi deviled eggs and a lip-biting good bloody Mary, among other savory things, shuttered its doors with a raucous goodbye party on Jan. 15. Among the many toasts that bleary-eyed evening, the entire room raised its collective middle finger in the direction of the lounge’s next-door… Read more »