What to Eat
Jan. 15, 2016
Here’s a First Look at Upland’s Dinner Downstairs Justin Smillie’s dining series launches Tuesday with pasta al forno and slow-cooked lamb shoulder.
The Underground Gourmet Quick Bite
Jan. 13, 2016
Italian Sandwich Mecca Alidoro Serves Its First Hot Hero One of New York’s most iconic, despotic shops breaks its own biggest rule.
What to Eat
Jan. 12, 2016
What to Eat at Momofuku Nishi, Dave Chang’s New ‘Noodle Joint’ It’s Italian without being Italian, Noodle Bar without being Noodle Bar, and somehow familiar while still seeming new.
How Llama Inn Reinvented the Peruvian Favorite Lomo Saltado The venerable recipe has undergone a playful transformation at the Williamsburg restaurant, where chef Erik Ramirez reinterprets it as a sort of Peruvian fajitas.
The 15 Best Sandwiches of 2015 This past year was (almost) all about porchetta, eggs on rolls, and porchetta-and-eggs on rolls.
Gift Guide 2015
Dec. 15, 2015
18 Cookbooks for Every Appetite on Your Gift List Veggies from April Bloomfield, Alex Stupak’s tacos, Dale Talde on sausage-egg-and-cheese fried rice, and more.
Taavo Somer and Carlos Quirarte Open Le Turtle With a Chef From Blanca and a The modern French menu features vegetables prominently, along with heartier options like grilled wagyu and braised oxtail. Bread comes from Roberta’s.
High Street on Hudson Opens Next Week Chef Eli Kulp expects the new spinoff of the Philly original to establish its own identity.
The Dish: Brooklyn Bread Lab’s Panettone “I definitely white-trashed it up a little bit and put chocolate in it — that good old hit-you-over-the-head kind of flavor idea.”
Get Ready for Chocolate-Spiked Bone Broth Nick Morgenstern and Marco Canora will unleash their new creation next week.
Underground Gourmet Review
Dec. 6, 2015
Inside Brooklyn Bread Lab, the Pop-up Flour Mill and Bakery Whole-grain breads, pastries, and Roman-style pizza al taglio.
Allow Back Forty West to Introduce You to the Fish Rib Chef Mike Laarhoven cures, smokes, and serves them not with barbecue sauce but a za’atar-spiked crème fraîche.
Underground Gourmet Review
Nov. 22, 2015
Underground Gourmet Review: Maple The problem with the new delivery start-up that claims David Chang as chief culinary officer, investor, and presumable spiritual adviser, is that it threatens to turn the normally peripatetic Underground Gourmet into a shut-in.
What to Eat at Combina Salt-cod doughnuts, eggplant escabeche, and persimmon carpaccio.
No. 7 Veggie’s Broccoli Taco Is a Multitextured Marvel An architecturally advanced creation inspired by none other than Taco Bell.
Just Desserts
Nov. 15, 2015
5 Thanksgiving Pies That Break the Traditional Mold For those who dare to break the holiday-dessert stranglehold, here are a new array of pies to finish your feast.
What to Eat
Nov. 11, 2015
Beyond Sriracha: 6 Hot Sauces You’ll Want to Put on Everything From squeezable harissa to a habanero-and-pineapple Hawaiian concoction.
The Desert Island Gourmet
Nov. 9, 2015
6 Discerning Eaters Pick Their Desert-Island Foods Alex Stupak’s chile pepper, David Chang’s MSG, and more items that pros can’t live without.
Collaborations
Nov. 9, 2015
The Ultimate Ice Cream Pie Three pints of Nonna D’s ice cream meets one Salty Honey pie on equally delicious terms.
Home Cooking
Nov. 8, 2015
50 Pantry Essentials for the Modern Gourmet An all-inclusive, chef-inspired, food-trend-monitoring shopping list, from achaar to za’atar.
A Raclette-Stuffed, Bacon-Topped Baked Potato Like the entire USDA food pyramid on a plate.
Parsing the Newest Trends in New York Pizza It’s not just about New York versus Neapolitan anymore.
Coming Soon
Oct. 27, 2015
A Murray’s Cheese Vet Will Open a Gourmet Grocery in Bushwick Prepare for Cabot Clothbound cheddar and country-ham bánh mì at Foster Sundry.
5 Ways to Reinvigorate the Stale Old Black-and-White Cookie There’s ice cream, snickerdoodles, and black vegetable ash involved.
Check Out Sara Jenkins’s Marathon Weekend Prix-fixe Pastavore Menu You don’t have to be willing to run 26.2 miles in short shorts to get it.
The Dish: Orange Tart Made Out of Apples Maury Rubin gets back to his “strictly French” roots, with pastries like this Orange Tart Made Out of Apples.
Paris Comes to Brooklyn in the Form of New Bushwick Bistro Le Garage It’s a collaboration between veteran chef-restaurateur Catherine Allswang and her interior-designer daughter Rachel.
Introducing Superiority Burger’s New Vegan Cold Pizza Salad Brooks Headley has managed to conjure a slice of pizza in the form of a juicy, crunchy, “cheesy” vegan side.
Underground Gourmet Review
Sept. 29, 2015
Coming Soon
Sept. 28, 2015
Taïm’s Einat Admony to Open Spanish-Israeli Combina in Soho If you’ve never had a salt-cod doughnut before, now’s your chance.
What to Eat
Sept. 9, 2015
Sadelle’s Is Now Serving Lunch Get ready to try an inverted-bagel tuna melt.
Urban Forager
Sept. 9, 2015
Mast Brothers’ New Shake Shack Chocolate Bar Comes Out This Week Plus, From the Ground Brewery brings ultra-locavore beer to the Greenmarket.
What to Eat
Sept. 8, 2015
Here Are (Almost) All of Sadelle’s Pastries The babka is pretty amazing, but the chocolate-chip loaf may turn out to be the sleeper hit.
How Mulino a Vino Puts an Avant-Garde Spin on Spaghettoni al Pomodoro Pasta + Pomodoro² is a pasta-stuffed tomato that comes on a crisp Grana Padano frico slicked with basil purée.
New Flames: Why Cooking With Wood Is the Hottest Trend in Town From Salvation Burger to Jams, it looks like just about every chef in town is going to be cooking in, over, or around a roaring wood fire this fall.
The Underground Gourmet Quick Bite
Sept. 2, 2015
Coming Soon
Aug. 25, 2015
How Sadelle’s Baker, Melissa Weller, Plans to Revive the Bagel “Melissa is to bagel baking as the Neapolitan Pizza consortium is to pizza making,” says Mario Carbone.
Fall Preview 2015
Aug. 25, 2015
44 of Fall’s Most-Anticipated Restaurant Openings New spots from David Chang, Dan Kluger, Carla Hall, and more.
Fall Preview 2015
Aug. 25, 2015
Lilia Will Explore Italy’s Lighter Side This September Missy Robbins and the Smile’s Matt Kliegman plan to focus on fish and vegetables at their upcoming Williamsburg restaurant.
Fall Preview 2015
Aug. 25, 2015
Online Bakery Mah-Ze-Dahr Is Going Brick-and-Mortar This Fall Wharton MBA Umber Ahmad has built a national reputation on the strength of perfectly textured brownies, brioche doughnuts, and a version of magic bars drenched in salted-caramel sauce.
Fall Preview 2015
Aug. 24, 2015
This Will Be the Year of the Bagel Sadelle’s, Black Seed, and others revive the dying art of Jewish appetizing.
Fall Preview 2015
Aug. 24, 2015
Dan Kluger’s Post–ABC Kitchen Project There will be lots of vegetables, plus grilled fish, wood-oven pizza, and maybe a whiff of Indian spice.
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