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 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 in this country, your dining companions might hardly wince at these loud sucking sounds. On the contrary, they might just join in the ruckus. In some of today’s more fashionable locales, slurping is not merely accepted. It’s downright proper. Continue reading “It’s Cool To Slurp Now”
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 that’s slow-cooked over real smoldering wood. Not grilled or baked in some conventional gas oven, with possibly a dash of the pitmaster poseur’s notorious cheat: liquid smoke. But, only recently has the quality of New York ‘cue risen to such a level that it merits even a mention in the national conversation. Read my full article at Food Republic or Medium.