The Best Outdoor Dining Spots in New York
…981-8588 In addition to the 30,000-square feet of real estate committed to gourmet groceries and Parisian-style cafes, this sprawling French market boasts an additional 7,000-square feet of outdoor space (which seats approximately 250 Steak Frites-nibbling and Champagne-sipping diners), overlooking the Hudson River. Read More Santina 820 Washington St West Village,New York 10014 (212) 254-3000 Though itâs literally located under the High Line,…
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Al Fresco Drinking at Gallow Green
…bandoned, antique railcar with a handful of well-stocked bars ready to serve them all. Thereâs wine and beer, of course, but in order to really get into the spirit of things, we recommend sticking with Juleps and Cocktails â like the fruit and spice-forward âHolmfield Parkâ with Medley Brothers Bourbon, grapefruit, rhubarb, habanero and cardamom, or the âBellefontaineâ with Denizen Merchantâs Reserve Rum, Frais des Bois, S…
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Scrumptious Spring Sweets
Weâd never dream of disparaging chocolate, caramel, apples and nuts, but we really begin craving sweets that are, well, a bit lighter on their feet once the weather warms. Â And happily, restaurants are slowly swapping out intensely rich and dense desserts for sprightly, fruit and herb-based offerings, simply bursting with spring freshness, like the Sweet Pea Ice Cream Bar at Dirt Candy in the East Village and the Rose and Raspberry Vacherin at C…
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Where to Dine During the Jewish High Holidays
…9th Street East Village,New York 10009 (646) 559-8425 This East Village shop drew widespread attention for their clever, Thanksgivikkuh donuts last year, but for the most part, their treats are traditional and homey, not trendy and headline grabbing. Â Inspired by her Israeli background, as well as the baking traditions of Europe and Morocco, Chef and owner Zohar Zohar (an alum of Daniel and Bouley) is known for her dense Chocolate Babka, date and…
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Spotlight on New York’s 2016 Bib Gourmand’s
…currently topped with mushrooms, scallions and whey, as well as knobs of housemade Whole Wheat Bread spread with cultured butter, Rye Spaccatelli tossed with braised beef, and Pasta e Fagioli, dotted with pancetta and cranberry beans. Untitled: You might not expect Danny Meyer & Michael Anthonyâs new Meatpacking eatery, located within the spectacular revamped Whitney, to make any sort of reduced-price list.  But with many dishes under $20 (li…
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Inside Acme’s Unexpected Culinary Revamp
…ing, approachable roster of contemporary bistro fare.  Not that itâs totally without cheffy flourishes (does the city really need another uninterpreted Caesar Salad?)  Instead of being presented like patĂŠ in a pot, fingers of Pork Rillette are fried until crisp and paired with a dip of creamy tonnato, spiced with Japanese togarashi.  Delivered on a sizzling pan and individually propped on pebbles, clods of bone marrow lurk under the breading for…
Read MoreQ & A with Peter Hoffman
…orld nowadays. That wasnât the case in 1990 when Peter Hoffman opened Savoy in Soho. That was the era of Continental cuisine. Hoffman was one of the original Greenmarket chefs, who shopped at the market for seasonal produce and changed his menu accordingly. âI first started buying from local farmers when I was at Huberts on 22nd St in the early â80âs, but it took a few years for the farmers to educate me before I had a deeper und…
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Say “Feliz Navidad” with this Festive Mexican Xmas Recipe
We tend to get caught up in the same old culinary traditions come Christmas, but instead of preparing that tried-and-true ham (or turkey, or goose, or lasagna or what have you), why not take a page from Mexico, by adding one of their most festive dishes to your holiday table? Weâre talking about red, white and green Chiles en Nogada (the colors technically represent the Mexican flag, but certainly donât hurt for Christmas either).  …
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Grilled Seafood Salad
Thereâs really nothing you couldnât (or shouldnât) throw on the grill come summer, and seafood is very much included! Â So instead of defaulting to steaming your seasonal shellfish, throw hearty specimens like calamari, shrimp and sea scallops directly over the flame, to add a seriously smoky element to this delicious, lemon and herb-dressed salad! Ingredients: 1 pound of whole calamari, cleaned 1 pound of large shrimp, peeled…
Read MoreDouble Crown
…s and perhaps a little foie gras. But at Double Crown, the packaging is much more complicated â mushrooms, cabbage, mustard, a crepe, puff pastry, red currant jus and cranberry chutney. How does it taste? Like a British riff on Thanksgiving. Your tongue doesnât know where to begin. Thatâs the trouble of eating in a fantasy food world. Brad Farmerie proved he can cook at Public, where he unites Australia, Asia and Africa under a…
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Our Ultimate Guide to Celebrating New Year’s Eve 2014
…chos like Sea Urchin and Miso Butter Bocadillos, seasonal plancha bar items, such as Griddled Garlic Shrimp with Cascabel Chiles, Lobster and Black Truffle Paella and a selection of Maple Crumble and Orange Chocolate Churros. Â And thatâs not all â party-goers will wile the night away with sangria, an ice luge, DJs, dancing, and a midnight cava toast! Fear not if reservations are already snagged. Just download the Resy app and fork out a little bi…
Read MoreGreenmarket Profile with Dancing Ewe Farm
…y it all!!! Thank goodness we met a lady (Alexandra Leaf) that helped us to get connected to restaurants in the city. I know you used to hand deliver the cheeses to restaurants yourself, are you still? Yes, we still go into the city every Friday to deliver our cheese and plant ourselves at the Union Square Farmers Market. Luisa, were you familiar with cheese making at home in Italy, before moving to the U.S.? Yes, I ran tests for cheeses and…
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A Guide to Haute Halloween Candies in NYC
…lt; passing over Krackles, Tootsie Rolls and Skittles for artisanal, small-batch sweets, from FIKAâs gold-dusted cocoa skulls, to Mouthâs pumpkin marshmallows, and Tumbadorâs edible eyeballs!  Check out this yearâs most deliciously grown up sweets⌠Mouth 68 Jay St DUMBO,New York (844) 776-6884 This online purveyor of small-batch goodies provides one-stop shopping for all of your high-end candy needs.  So instead of raiding the…
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Gourmet Gossip: February 2016
In this great dining city of ours, barely a day passes without news of an exciting restaurant opening, a devastating closing, a shocking chef shuffle, or a groundbreaking, must-try dish. Thatâs why weâre keeping you apprised of the industryâs most noteworthy bits and bites â from a summertime shakeup at Eleven Madison Park to the debut (we mean it this time!) of Jean-Georges Vongerichtenâs abcV. EMP Overhaul: Get your carrot marshmallows, foie…
Read Moreil buco's Carpaccio di Manzo
…mes a rolling pin works better than a mallet. Refrigerate all meat, stored in the plastic film, as each is completed. Heat the peanut oil in a saucepan (6â deep, else its too shallow for frying) to 350 degrees. You can use a candy thermometer to gauge the temperature, or test a chickpea at a time until it fries quickly. Carefully drop the chickpeas in the oil, perhaps lowering them in with a slotted spoon or sieve. Fry u…
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ABC Kitchen’s Kasha & Bowties
Jean-Georges Vongerichtenâs been singing the praises of obscure grains since the mid-90âs and now theyâre not so obscure anymore.  In fact, theyâre collectively the âitâ ingredient this fall.  At ABC Kitchen, Vongerichten and his executive chef, Dan Kluger, deliver a cheeky spin on a Jewish dish called kasha varnishkes, with veal, oats and bowtie pasta.  He swaps out veal for moist, mini veal meatballs delicio…
Read MoreMatsugen
…esserts, $9-$14. RESERVATIONS Recommended  The last time I ate food cooked by the Matsushita brothers, the chefs at Matsugen, was in the Ginza District of Tokyo. I went to both of their restaurants. It was my first serious introduction to the simple, intense flavors and ingredients of Tokyo cooking â astonishingly fresh soba noodles, grilled pork belly, homemade tofu, even my first taste of uni. And I can tell you that Jean-Georges Vo…
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Gourmet Gossip: January 2015
…er month, another project from the Major Food Group Team. Â Hot on the heels of Dirty French, Rich Torrisi, Mario Carbone & Jeff Zalaznick have launched a seafood-centric, coastal Italian spot under the High Line. Â Called Santina, current dishes include lemon leaf-wrapped mozzarella, chickpea pancakes, octopus spiedini, and a dry-aged T-bone; the one red meat item on the menu. Grand Hotel: Jean-George Vongerichten might have more New York proj…
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Our Favorite Food-Focused Mother’s Day Gifts
…his brand new jewelry line is a collaboration between celebrity chef Andrew Zimmern and designer Nicolle Nelson, celebrating the natural beauty, simplicity, and meaning ingrained in the food we eat.  Not only that, but proceeds from each purchase of a sterling silver & Italian leather bracelet â is accented with various ingredients, like a chili pepper for passion, a crab, representing perseverance, a coffee bean denoting spirituality, and a…
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Shop (and Eat) at New York’s Best Holiday Markets
…twork by Kimberly Abbott, Strung Out Jewelry, Unified Queens, Divya Candles and more.  And the best part is, you can indulge in a pint of beer while you browse; as well as eggnog, hot apple cider and packets of roasted chestnuts.  Or, partake in a special sit-down âGrandmaâs Kitchenâ menu, featuring homemade soups, sausage platters and sugar-crusted apple strudel. 29-19 24th Ave Etsy Holiday Handmade Calvacade: Online shopping is so impersonal; a…
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