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Served: My Life in Cheese Begins

Served Hannah Howard 4 comments

The best part of the job was that I attended every class I organized, thus getting a free education in wonderful cheese. The best was the Master Class for Cheese Professionals, three days of seminars and lectures and giant tastings of cheeses. I took pages and pages in notes. More

Philadelphia: Zavino Wine Bar Pizzeria

Slice Chichi Wang 10 comments

112 South 13th Street, Philadelphia PA 19107 (at Sansom Street; map); 215-732-2400; zavino.com
Pizza style: Neapolitan-inspired
Oven type: Gas-fired brick oven
The skinny: Having studied under Jim Lahey of NYC's Sullivan Street Bakery and Co., the small, individual-size pizzas here have the characteristics of good bread
Price: Margherita, $12; spinach pizza, $13

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The Best Macaroni and Cheese in New York City

New York Maggie Hoffman 47 comments

Comfort food is still having its day in New York: everywhere you look, it's another meatball, another fried chicken, and another macaroni and cheese. Nothing wrong with that—some of us happen to be a little bit mac and cheese obsessed. So we tasted around town to find you the best. More

Sunday Pizza Night at Colicchio & Sons

Slice Adam Kuban Post a comment

Colicchio & Sons Sunday Pizza Night 85 Tenth Avenue, New York NY 10011 (at West 15th; map); 212-400-6699; colicchioandsons.com Getting there: A/C/E/L to Eighth Ave./14th St. Pizza style: Neapolitan-inspired Oven type: Wood Stone gas-fired brick oven, with some wood added The skinny: Celeb chef Tom Colicchio does "Pizza Night" on Sundays in the Tap Room of his new Colicchio & Sons. Small Neapolitan-inspired pies have a soft, tender dough with variable puffiness Price: $14 to $16 a pie A couple weeks ago chef-restaurateur and Top Chef judge Tom Colicchio opened Colicchio & Sons in the space formerly occupied by... More

Pizza Madness 2009: Los Angeles — Pizzeria Mozza and Antica Pizzeria

Slice Adam Kuban 19 comments

From the Slice inbox: "Waiting for your review of Mozza and Antica. Please get to it soon. Thanks. —Pizzafreak" OK. Here you go, Pizzafreak. My blathering about "Pizza Madness 2009" continues ... —The Mgmt. [Photographs: Adam Kuban] Until I touched down at LAX on Thursday, October 29, most of my knowledge of Los Angeles came from CHiPs, The Rockford Files, the Terminator franchise, and The Closer. I had a feeling I'd be in for a shock. It came pretty early. On the corner of Santa Monica Boulevard and North Crescent (straight-up 90210 territory), I saw both a Bentley Continental ragtop... More

Pizzeria Gialina and a Summer of Super Slices in San Francisco

Slice L.A. Pizza Maven 4 comments

[Photograph: Adam Kuban] Gialina Pizzeria 2842 Diamond Street, San Francisco CA 94131 (map); 415-239-8500; gialina.comPizza Style: ArtisanalOven Type: Gas-fired I have several vivid memories of San Francisco restaurants from when I lived there, back in the days of yore. I often wistfully recall the sight of the cook hand-pulling noodles at Kirin and the incomparable dry fried squid my friends and I would fight over. At other times, I daydream and find myself in North Beach, inhaling garlic vapors before walking into Caffe Sport just as lunch hour ends and sharing shrimp and pasta with an old friend. Such... More

Bar Artisanal: Chef Terrance Brennan's Affordable Small Plates in Tribeca

New York Ed Levine 6 comments

Photographs by Robyn Lee Bar Artisanal 268 West Broadway, New York NY 10013 (map); 212-925-1600; barartisanal.com Service: A little disorganized at this point (but it is early) Setting: Airy brasserie with high ceilings, big windows, and ceiling fans Compare... More

Winner of Artisanal's Grilled Cheese Contest

New York Erin Zimmer 3 comments

Yesterday, Artisanal hosted a grilled cheese contest in honor of Grilled Cheese Month. (Last day, people. Start melting!) Here's a glossy shot of the winner, entered by Erick Zawacki. It's made of taleggio, cherry mostarda, and arugula, and will... More

'Don't Confuse the Experience with the Product'

Adam Kuban 10 comments

In response to Ed's post "Is Artisanal, Handmade Food Really Better?" the Gurgling Cod brings up a good point. Ed basically says that just because a farmer raised a pig doesn't mean he or she necessarily knows how to make bacon from it. Says the Cod man: True, and worth pointing out, but part of a larger question, which is the temptation to confuse the experience with the product. To put it in a different context, just because the waitress calls you 'hon don't mean the grits ain't from Sysco. It is a good point, and probably not a one of us isn't guilty of doing it at some point—romanticizing a place for its nostalgic charm or the curmudgeon with... More

Is Artisanal, Handmade Food Always Better?

Ed Levine 49 comments

Just because a conscientious, responsible pig farmer decides to make bacon doesn't mean the bacon is going to be good. More

Where to Get Killer Corned Beef for St. Patty's

New York Erin Zimmer 1 comment

Irish or not, serious eaters need serious corned beef on St. Patty's Day. We've scoured the city for restaurants, delis, and butchers that are pickling and braising beef themselves. This is the serious beef you need. More

Artisanal Chef Gives Fondue Tips on CBS 'Early Show'

New York Erin Zimmer 1 comment

Chef Terrance Brennan of the fromagerie and bistro Artisanal stirred a pot of melted cheese on the Early Show this morning, plugging the hands-on Valentine's Day treat. Some Serious Eaters watching were bewildered by his pronunciation of gouda. ("Gowda") As... More

Best New York Steak From Non-Steakhouses?

New York Ed Levine 6 comments

The hangar steak from Artisanal. Photograph by DDanzig Jay Cheshes' piece in Time Out New York on where to eat great steak in non-steakhouses in New York got me thinking. Where would I tell people to go for a... More

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