I was excited to see the opening of Strings Ramen in Chinatown just a few doors down from The Phoenix Room. I got even more excited when I saw the menu only has four bowls of ramen on it, because I'd rather see a place with a few items it does well rather than a billion things it does a mediocre job with (I'm looking at you, Cheesecake Factory).
These shortbread are like Irish soda bread in cookie form.
Running a taste test sounds like a walk in the park, but here at Serious Eats, we take our taste tests pretty seriously. Yoplait recently hosted a 3-day pop up in SoHo to host a Greek yogurt taste-off, and you can do the same at home. So here, we'd like to provide some tips from our years of experience with our own taste tests!
Nowadays, folks who roast coffee for even relatively small, artisan roasting companies are able to travel the world to visit the places where coffee grows, and meet the farmers there. We asked four roasters what their favorite growing origins are, and why.
All'onda in Union Square feels more grown up than most of its surroundings and more lively and spry than its established fine dining neighbors. The Italy-with-dabs-of-Asia menu has some next-level moments of radiance here—but what they add up to is still up in the air.
It will be time, soon, to put away your hot toddies and marshmallow-puff coats, stash your gloves and cocoa and drink your first drink of spring. And when you toast the new season, I propose a new bottle: a bitter wine-based aperitif that's been made by the same Italian family for generations, but arrived on American shelves just last summer.
This hearty and filling vegetable soup is packed with rich curry flavors; an earthy, nutty crunch from pepitas; and a touch of brightness from cilantro. Quinoa adds both substance and protein, and a variety of vegetables are there for layered flavor, sweetness, and general goodness.
Greenpoint's Ovenly takes a typical sandy, buttery shortbread cookie and ups the bitterness with ground coffee beans and nuggets of burnt sugar.
After a lengthy dinner-only run, République's morning pastry program is quickly make its own name inside this vaunted space.
Sbarro files for bankruptcy (again), one author looks at the common slice through the lens of nutrition, and Heston Blumenthal readies to open his Heathrow restaurant.
August in the West Village is all about the breezy food of spring and summer, but it has an appeal all year round.
The esteemed Radicchio Rosso di Treviso is an act of labor and love. We take a peak at the harvest of this addictively bitter winter vegetable at Nonno Andrea farm in Italy.
There seem to be two camps when it comes to Irish whiskey: those who absolutely love it, and those who don't. But this drink might just please everyone, and it's a great way to bring some Emerald Isle authenticity to your St. Patrick's Day party.
Like the chupacabra, the perfect goat sandwich remains elusive, but if you're looking for a taste of the stuff in midtown, now you know where to go.
First Look: Leghorn Chicken Brings 'Socially Conscious' Fried Chicken Sandwiches to Ukrainian Village
Why are people in Chicago freaking out over a fried chicken sandwich joint? Well, this is the latest project by the Element Collective, the same folks who cure their own sausage at Old Town Social and mill their own flour at Nellcôte, so it makes sense that they'd go the extra mile at Leghorn Chicken.
These giant, lemon-yellow apples are relatively new to the US market. We snatched one up to see how it tastes, and to test claims that it won't turn brown after being sliced.
My first pa tong go, or Thai cruller, experience was a tad disappointing. I gave the treat another chance at a cafe fittingly named Pa Tong Go. This time, the results were crunchy, sweet, and awesome.
Chaas is an easy drink to prepare and makes you instantly forget the heaviness of a big meal. Black salt gives it a unique taste and, according to many, also packs in a host of health benefits.
So what happens when you've trekked across the city to Roberta's only to find an unbearable wait? Bushwick's rapidly expanding restaurant scene has you covered.
We visit the farms and cellars where some of Spain's most famous famous (and expensive) ham is made.