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.
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.
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.
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 »
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 »
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 »
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 »
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 »
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 »
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.
Gator Season In D.C. Chomp At Your Own Risk!
“Oh no!” my dining companion yelps. “I think I just ate one of those ligament thingees, thinking it was slaw.” By the contorted look on his face, you’d think he’d just swallowed a handful of agitated hornets. A minute later, having safely swallowed the distasteful cartilage, he offers a less dramatic review: “Tastes like wax.”… Read more »
One Final Meal at the Legendary Tavern on the Green
With the future of iconic Central Park restaurant Tavern on the Green very much in doubt, the missus and I head over for one last meal in the famous Crystal Room. It’s the same spot where the wife was seated nearly 17 years earlier, a doe-eyed teenager from Ohio, dining with her grandparents, on her first trip to New York. The place… Read more »
Restaurateur Keith McNally On Real Estate, the Economy and Infidelity
“How do restaurants survive in this economy? Who knows? I don’t. And nor does anyone who says they do. Ultimately, I think one does what one’s always done. In my case, it’s stabbing people in the back and sleeping with my friends’ wives.”–Restaurateur Keith McNally Read my full Q&A with the eccentric Balthazar boss here: “Do Not… Read more »
Provincialism Dooms Cosmopolitan Inventor
On the eve of shutting down his self-described “intellectual dive bar,” Passerby, bartender and author Toby Cecchini reflected on the location’s unique character: “I got a call from a bartender on a Tuesday night, which is a relatively quiet night, and he’s like, ‘Dude, you’ve got to come down here.’ There was water just pouring out… Read more »
‘A What? Globo?’ My Interview With Derek Jeter
Watch out, Equinox! New York Yankees captain Derek Jeter is partnering with the international 24-Hour Fitness chain to open three new “classy” sports clubs in Manhattan this year. What, you were expecting a Roger Clemens-run juice bar? The first will be a 28,000-square-foot facility on Fifth Avenue, conveniently located just a short guilt-ridden walk from… Read more »
Will Meatpacking Pioneer Have To Pack It In?
The New York neighborhood that restaurateur Florent Morellet helped popularize is now pushing him out. Read my full article at NYO.
Travis Bickle Suite
Read my cover story at NYO.
Live-Blogging From New York’s First Public Pay Toilet