When diners arrive at Paul Qui's long awaited formal restaurant, simply named qui, they are first escorted to the bar, where bar manager Michael Simon and his team shake up pre-dinner beverages that can also be sipped on the restaurant's spacious patio. "There are lots of savory elements to the drinks," said Simon. "They're boozy but balanced; salty, sweet, and sour, so they can pair well with food."
To be honest, you can order anything on Birrieria Zaragoza's condensed menu and leave in a stunned stupor. But on a recent visit with Joe, I was introduced to an item not currently listed on the menu: Birria en Barro. What was Zaragoza holding back from me?
Birria—Mexican goat stew—is a rare treat in New York City, a blip on our culinary radar worth hunting down. So when we spotted the dish ($10, weekends only) on the menu at Real Azteca, whose heaping enchiladas michoacanas we featured on Bronx Eats two weeks ago, we knew we would have to investigate. It is, after all, what we believe to be the only regularly available bowl available in the borough.
Say hello to Jimmy Coponi. He's the youngest pizza obsessive we've ever interviewed, but don't be fooled by his age. The 17-year-old fanatic is all about hyper-traditional Neapolitan pies and it's pretty damn clear that he's got the chops to back it up.
The last time I was in Tokyo, I didn't make it to Rokurinsha, one of Tokyo Ramen Street's most popular restaurants, which is known for its tsukemen, or dipping noodles. This time, however, I vowed not to be denied, and arrived before noon to make sure of it. The unique thick noodles and umami-heavy broth were worth the wait.
A few softly blistered cherry tomatoes roasted with bacon and thyme make the ideal accompaniment to this savory rarebit. If you're looking for a more filling meal, try topping the rarebit with a runny fried egg, and, as always, serve this light lunch with a cold pint of whatever beer you use to make the dish.
Milk Bar fans get excited: as part of the New York Culinary Experience, pastry chef Christina Tosi gave a step-by-step class on making her famous crack pie ("it named itself") and cereal milk. We documented the whole process, complete with all of Chef Tosi's tips and tricks.
There are so many misconceptions surrounding absinthe, and it's time to set the story straight. (Just here to drink? I've got 5 essential absinthe cocktail recipes for you, too.)
Our buddy Liza de Guia of Food Curated profiled co-owner and ice cream-er Sutheera Denprapa in the video below, which covers her introduction to ice cream in America and her attachment to the flavors in Thailand she remembers most.
While this thinking man's restaurant certainly raises a lot of questions, the answer is readily found in the food. From the sauces to the bread and butter pickles, almost everything is made in house, including an impressive array of fried options.
At Bruxie, waffles rule, whether you get them savory or sweet. If you're contemplating the former, you can't go wrong with the turkey club.
This tall, moist cake is swathed in a creamy sour cream chocolate frosting and gets a salty kick from crunchy pretzels.
A mid-scale restaurant chain offers up a solid burger at a reasonable price.
The scallion pancakes at Legend are some of the best I've had of late, though they come with an opinion about what scallion pancakes should be.
So many drinks, so little time. But what if your time were up? What would your last drink on Earth be? We asked 19 bartenders; here's what they had to say.
Is it possible to reconcile my child-like love of a sweeping view of Chicago with my totally reasonable desire to never eat terrible food?
Slices of caramelized banana coated in anise liqueur laid down on a pillow of puff pastry possess sophisticated flavor for a process so simple. Le Pain Quotidien Cookbook provides a recipe for an open-faced "pie" that's sure to be consumed faster than it takes to bake.
News bites on New York restaurants from around the web.
Give a great big hello to Amalia, one of our summer editorial interns. Her love for Chinese food knows no bounds—even in the confines of the mall food court. Which is, of course, how we knew she'd fit in perfectly with team Serious Eats.
This salad from Joanne Chang's new cookbook, Flour, Too features a bright dressing and playful mix of vegetables. It's an easy dish to throw together (once you've candied the lemon to make the dressing, of course), and is pretty enough for a first course at a dinner party.