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Entries tagged with 'The Spotted Pig'

17 Great Grilled Cheese Sandwiches in NYC

New York Hally Wolhandler 15 comments

In honor of the greatness that is melted cheese, we've looked back on some of our favorite New York Grilled Cheeses. Whether it's a nutty French affair paired with a fancy jam, or simply white bread hugging American slices next to a bowl of tomato soup, grilled cheese is the best, and these are the best of the best. More

25 Pork Sandwiches We Love in NYC

New York Hally Wolhandler 13 comments

It's hard not to love a pork sandwich. Chicken is great, but nothing matches pork's flavor, fat and versatility (pulled! smoked! cured!). Whether it's juicy barbecue or salty soppressata, pork is kind of our favorite thing to see between two slices of bread. We combed through our sandwiches archives for 25 pork sandwiches that we salivate just to think about. More

Staff Picks: Early Spring Dishes We Love in New York City

New York The Serious Eats Team 6 comments

Spring is happening in New York, and we couldn't be more excited (no, really look at slide 1—we're really excited). Tender, green vegetables are the order of the day, and we've already started chowing down. Of course Spring still has a long way to go, so we haven't devoured all our favorite veggies yet, but these have made a fine start to the season. Click through the slideshow to see all the early seasonal dishes we've loved lately. More

We Chat With: Chef April Bloomfield

New York Jacqueline Raposo 6 comments

April Bloomfield's first book, A Girl and Her Pig, just came out on April 10th, and it's a beauty. It's filled with the rich recipes that make diners at The Spotted Pig, The Breslin and The John Dory swoon, and is specked with personal stories of her journey. You'll be a better cook for reading it, even before you pick up a knife. We chatted with Bloomfield about making the book, and about how a chef from Birmingham, England won over the stomachs of New Yorkers. More

FergusStock 2011: Fergus Henderson at The Spotted Pig, The Breslin, and The John Dory

New York J. Kenji López-Alt 13 comments

For the fourth year in a row, Chef Fergus Henderson of London's St. John Restaurant is teaming up with April Bloomfield and Ken Friedman to bring New Yorkers a taste of his wares. Though people around the world have been eating offal since the dawn of meat eaters, Henderson's St. John is arguably the archetype for the current nose-to-tail dining movement and has done a great deal to advance the popularity of British food around the world. There probably wouldn't be a Spotted Pig without a St. John. The two restaurants also happen to be two of my favorite in the world. Get both chefs under one roof, and good things can happen. More

A Sandwich A Day: Grilled Cheese at The Spotted Pig

New York Carey Jones 3 comments

In the fashion of their over-the-top Cubano, the Spotted Pig makes a somewhat ridiculous but spectacularly tasty grilled cheese. More

A Sandwich A Day: Cubano Sandwich at The Spotted Pig

New York Carey Jones 1 comment

Altogether, it's the kind of crunchy, salty, fatty mouthful so many sandwiches aspire to be. Whether or not you're willing to call it a Cuban. More

Partly Cloudy

Serious Eats The Serious Eats Team Post a comment

A riff on a Dark and Stormy; the resemblance comes in the pairing of ginger and rum (and, well, the name). At the Spotted Pig, bar manager Ryan Gannon makes his own falernum: a sweet syrup that uses allspice and ginger and clove and lime zest steeped in over-proof rum "until it gets nice and happy," when it's combined with simple syrup with almond extract; in the drink, it commingles with lime and grapefruit juice along with Mount Gay rum, Aperol, and ginger beer. More

Can Modern Science Build A Better Burger?

A Hamburger Today J. Kenji López-Alt 11 comments

Here's a quick, fun read from yesterday's New York Times science section, on the science of burgers, though as usual, I feel like it misses the point. Namely, that none of these "science-y" recipe developers or hoity-toity chefs have... More

Brunch at the Spotted Pig: Deep-Fried Eggs, Burgers, and More

New York Carey Jones 7 comments

Perhaps it's because we've so often found ourselves at The Spotted Pig well after midnight that it's never occurred to us as a destination for brunch the next morning. (Even though we're the kind of people who often start dreaming about meals a day before.) But once we were struck by the idea of a Spotted Pig brunch, we couldn't get it out of our heads. For a weekend day's kickoff meal, we usually want (or, well, need) something fatty and salty and gut-satisfyingly delicious, and that's just the kind of food the Spotted Pig excels at. More

Profile of 'Burger Queen' April Bloomfield in 'The New Yorker'

A Hamburger Today Robyn Lee Post a comment

[Photograph: Robyn Lee] The latest issue of The New Yorker features a profile with New York City-based British chef April Bloomfield, most famous in the burger world for her grilled Roquefort-topped burger at The Spotted Pig. (To refresh your... More

TGI Fry-Day: Fries at The Spotted Pig

New York Carey Jones 3 comments

Who doesn't love french fries? We've long been looking for New York's best, and decided that the city's fries deserved more than a post—they needed a column of their own. Here's TGI Fry-Day, your weekly dose of deliciousness. Got a... More

The Vegetarian Option: The Spotted Pig

New York Maggie Hoffman 2 comments

"Can you dine there and avoid all those heads and tails?" [Photos: Maggie Hoffman] The Spotted Pig 314 West 11th Street, New York NY 10014 (at Greenwich St; map); (212) 620-0393‎; thespottedpig.com Cuisine: Seasonal British and Italian-influenced Setting: Lively pub... More

The Burger Lab: Recreating the Spotted Pig's Chargrilled Burger at Home

A Hamburger Today J. Kenji López-Alt 28 comments

On paper, April Bloomfield's burger at The Spotted Pig is the near antithesis of my ideal burger. I like them griddled. Hers is grilled. I like mine small. Hers is a whopping half pound. I like my buns soft, squishy, and mass-produced. She bakes her own. I like American cheese. She goes for stinky Roquefort. Yet it's a burger that snuck up on me from out of nowhere, took me by surprise, and practically forced me to fall in love with it. So this week, I decided to put the Pig's burger through the Burger Lab treatment, deconstructing it and analyzing it so that we can all enjoy its grandeur in our own backyards. More

How to Get a Spotted Pig Burger with American Cheese

A Hamburger Today Adam Kuban 40 comments

"At this point, I'm probably just risking a lifetime ban from the Spotted Pig." Q) What do you call the Spotted Pig burger without cheese?A) A good start. [Photograph: name redacted] "I guess we didn't need to bring that blowtorch... More

Smoked Haddock Chowder Recipe from the Spotted Pig's April Bloomfield

Serious Eats Ed Levine 26 comments

[Photograph: Robyn Lee] Smoked haddock is very popular all over England. April Bloomfield is doing her part to raise its profile here in the U.S. That shouldn't be a problem with a chowder as good as this one, which is... More

Serious Fancy Pants Review: The John Dory

New York Nick Solares 6 comments

Editor's note: Our man-in-burgers Nick Solares turns out to have a nose and a palate for things other than beef. He frequently eats out in serious, somewhat pricey restaurants, so we figured we'd let him out of his burger cage... More

12 Burgers in 8 Hours, a Burger Bender

A Hamburger Today J. Kenji López-Alt 44 comments

Editor's note: Kenji Alt is a food writer for Cook's Illustrated magazine who takes a special interest in burgers. He is also a madman. You might remember his post on The Blumenburger, where he followed Heston Blumenthal's burger recipe, which... More

The Spotted Pig Burger, Nekkid

A Hamburger Today Adam Kuban 12 comments

Photograph by Robyn Lee If you're a burgerhead living in New York City, you already know the Spotted Pig has some amazing blue cheese burgers. They're tasty sandwiches, almost always cooked to temperature. Their perfectly square grid of grill... More

My Five Favorite Burgers

New York Ed Levine 4 comments

A burger from Shake Shack My top five burgers in New York City: -->Peter Luger, but only when they can figure out how to serve a burger medium-rare. -->Shake Shack: I know it's a cliché, but nobody gets the... More

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