Ready, set, go! Between now and July 27, New York Times Dining editor Pete Wells is in the hot seat with readers. He'll be answering questions put to him as part of the Old Gray Lady's Talk to the Newsroom feature. Direct your queries to asktheeditors@nytimes.com....
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In today's New York Times, Peter Meehan says The Big Apple May Never Be Known as the Big Sparerib, but It’s Smokin’: "New York’s barbecue scene may be missing a lot of things — like dirt roads and screen doors and decades of deep-seated tradition — but love for barbecue in the city is strong. And in the past couple of years the product has caught up to the passion. Restaurants that hobbled out of the gate have hit their strides. The best pits in and around the city have gotten better." Whether you live in the city, are planning to visit or just love barbecue, it's worth reading for Meehan's descriptions of what to eat at the nine...
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