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Entries tagged with 'Michael Lomonaco'

Steakcraft: The Secrets of Porter House NY

New York Nick Solares 9 comments

During the course of Steakcraft features, I always come across insider information which on occasion the Chef is willing to let me reveal. Here are some of those secrets from Porter House NY. More

Serious Eats Neighborhood Guides: Michael Lomonaco's Upper East Side

New York Allegra Ben-Amotz 5 comments

Michael Lomonaco is a New York chef of the old-school breed, with the Upper East Side address to prove it. His go-to neighborhood spots pay homage to the classics as well as the brand spanking new, both the highbrow and the low, for a melting pot of choices that reflect a true New Yorker's palate. More

Going Beyond Vanilla: À la Mode Alternatives

Lucy Baker 12 comments

Vanilla ice cream with pie is a classic combination, but why not try something different? My three favorite words in the language of desserts are à la mode. In fact, I love ice cream so much that I frequently wish I could invert the formula, as in, "I'll have three giant scoops with a sliver of pie on top." But when it comes to the dizzying array of cakes, crumbles, and crostatas made from all sorts of ingredients—chocolate, coffee, fruit, nuts—why do we so often limit ourselves to crowning our sweets with dollops of plain old vanilla? Don't get me wrong—I have nothing against vanilla ice cream. I just don't understand why it is the end all be all flavor... More

Porter House New York

Ed Levine 3 comments

Porter House New York: A steakhouse with a chef back where he belongs. Photograph courtesy of Jason Perlow Steakhouses don't usually have chefs in charge. For example, who's the chef at Peter Luger? Or Gene and Georgetti in Chicago? Or the Pacific Dining Car in Los Angeles? I don't know, and I am willing to wager a steak dinner at Luger that nobody else does either. That's because steakhouses are traditionally not chef-driven; they're prime, preferably dry-aged meat and perfectly golden hash-brown-potato driven. Although celebrity chefs have gotten into the steakhouse game (because they love red meat and love developing concepts that can be cloned and yield profits with minimal oversight), I can think of only one serious chef... More

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