Spring means many things in this city, like the real deal arrival of warm weather—and tourists that come with it. In the food world, it also means the markets are bursting peas (!), asparagus (!!), and—yup—ramps. But Spring also means lamb. Tender, grassy, succulent lamb that we really just can't get enough of, whether it's ground into burgers, braised to serve with pasta, or shredded into a nice, refreshing lamb face salad. Here are nine lambs we love in New York. We're sure you'll love them too.
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In my dream world, I'd have a perfectly stocked home bar with every bottle from Aperol to Zwack. And most importantly, I'd have a great selection of whiskey. But those of us with limited space and limited funds must choose wisely. What's the best bourbon to buy for drinking at home? Is there an expert-approved affordable brand? I called up a few experts to get their advice.
A roundup of the best snacks and small plates in New York for five bucks or less.
When you walk into Char No. 4, there are two things you notice, both of which start with B: bacon and bourbon. The smell of the smoky, thick-cut bacon is the kind that'll probably stick to your hair until at least tomorrow morning, in a campfire kind of way. And the bottles, which includes a special bourbon collection, are lined up neatly on a pretty backlit bar.
Editor's note: In "Apps Only," Ben Fishner will be eating his way through New York's appetizer, bar, and lounge menus as your guide to fine dining on a budget. He blogs at Ben Cooks Everything. Smoked brisket sandwich with...
Lamb pastrami, one of our favorite Greco creations. [Photo: Robyn Lee] Author Andrew Friedman just launched a new blog, Toqueland, that's a little more chef-driven and industry-focused than others out there. He starts out with a great profile—Matt Greco,...
So much for fall. In New York, it feels like we've gone from shorts to winter coats in just a few days. But fortunately, there are plenty of rainy-day eats to warm you up. Ten of our favorite comfort...
Char No. 4 is not exactly a barbecue joint, but chef Matt Greco brings some legit barbecue bona fides as well as serious classic cooking technique cred to its kitchen.