With the time change and a long flight ahead of us, we have to leave by 4pm just to arrive home in New York at midnight (Correction: arrive in Newark. I'm never doing that again). With a morning left and having had scarce time to explore Olympia itself, we asked Scott exactly what to do with the remaining hours. “Well, there’s this Mexican taco truck,” he said casually. And it wa...
The chef Fergus Henderson, owner of the London restaurant St. John , known for his kooky demeanor and round, large eyeglasses, came to New York this week to commandeer the kitchens of two Manhattan restaurants, Savoy and The Spotted Pig , offering patrons a taste of his nose-to-tail cooking . Reservations at Savoy went off the offering in two shakes of a pig's tail; the r...
At the Red Hook Community Farm, a farm literally on top of a parking lot. Read here , and see here .
Since moving to Boerum Hill , groceries have been tough. We used to live steps away from a B61 bus stop, which takes you directly to Fairway , where almost any food or ingredient can be bought, and at reasonable prices (though their produce isn't always the best). But now going to Fairway truly is a hassle, and I don't think we've since been. Shopping in Manhattan is fine in small...
By some miracle, my girlfriend and I have recently moved into a beautiful, spacious, freshly painted apartment with a backyard, a washer/dryer, and a dishwasher: three luxuries that most New Yorkers offer up onto the pyre of compromise very early on. It’s simply assumed: you won’t have those things. You live in the city because the people that live here are interesting, and there are o...
Lest you all forget my infatuation with the pickled cabbage , it is powerful. When I worked in Manhattan, the attraction to the stuff had me trudging over to the Korean buffet at least once a week. But I no longer work in Manhattan, and while I'm very happy with my new job, I do miss my kimchi.
I’m not sure why it never occurred to me until now to secure my own stash. Like a lot o...
Everybody’s always talking about lobster--in a roll mixed with mayonnaise, sliced in two and charred on a grill, served with dipping butter next to a tender piece of filet mignon. The fact is, this animal gets far too much attention. No doubt about it, lobster is quite something--but how often can you afford to eat it? For the same reason we rarely eat filet mignon--and then only when it/a>...
I tend to get caught up on certain cook book authors, and for the past month it has been all about Heston Blumenthal. Head chef at the Fat Duck in the U.K., his cookbook In Search of Perfection has been fostering idea after crazy idea. In a Serious Eats article, we wrote about cooking a pizza on the bottom of a cast iron skillet , to great success. The best part is that his mad-...
_ Check out Day 1 to figure out why Nick is spending so much time on lunch spots in Manhattan . _
Of all the foods I could nosh on in NYC for a quick, cheap lunch, nothing was as obvious as pizza. The capital of that tasty dish, New York should have had interesting pizza places pouring out of its alleyways, with enough springy crusts, milky cheeses, and bright sauces to keep me filled...
_ Check out Day 1 to figure out why Nick is spending so much time on lunch spots in Manhattan . _
After a few months, even the finds of Flatiron become slightly boring for no other reason than repitition. I began looking farther afield for something tasty. With the subway less than a block away, I dreampt of being able to zoom up to any restaurant I pleased. The whole of Manhattan...