'meatpacking district' on Serious Eats

Where to Eat Near NYC's High Line (Our Updated Guide)

Since our last High Line guide came out, the popular elevated park and surrounding area have seen some interesting food-related developments. In addition to various restaurant openings in Chelsea and the Meatpacking District, Chelsea Market has seen some interesting new offerings, and vendors have started selling food on the High Line itself. So where should you eat while walking the High Line? With the Meatpacking District on one end and Chelsea on the other, you've got options. Here are our picks. More

First Look: All the Cocktails at Manon, NYC

I can't say I ever expected to find a particularly forward-thinking cocktail program in the Meatpacking District. But I also can't say I ever expected to find Aaron Polsky in the Meatpacking District. Polsky, who you may recognize from his work at Neta or Amor y Amargo, was brought in to develop a cocktail program that was "cutting-edge and delicious," he told us, "but could also handle the volume of a 200-seat restaurant." More

10 Great Late Night Bites in the Meatpacking District

For a neighborhood so seemingly devoted to the concept of nightlife (and everything that it aspires to be), the Meatpacking District is surprisingly bereft of the kinds of cheap, junky midnight snacks that party animals know and love. But here are ten great ones—everything from burgers and pizza to 24 hour kebabs and high class French pastry—to satisfy your late night urges. More

Video: Serious Eats Makes Dim Sum at Buddakan

Edamame dumplings and Cantonese spring rolls: breakfast of champions? Yes, and it's called dim sum. More and more frequently, traces of dim sum can be found in dinner menus throughout the US, and we're not complaining. In fact, we recently snuck into a restaurant kitchen to see how the small dishes are made. Carey Jones even made some dim sum herself, under the careful guidance of Chef Yang Huang of Buddakan. More

Sugar Rush: Peanut Butter Cup Soufflé at Catch

This is the aftermath. This is what happens after you drop the spoonful of housemade creamy peanut butter ice cream into the heart of the soufflé ($12). It's hot and cold all at once, a steamy soufflé that not surprisingly tastes exactly like a Reese's peanut butter cup. Dig in and dig quick. The soufflé offers a crisp surface with an airy and delicate interior. More

Video: Serious Eats Cooks Peking Duck At Buddakan

Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious. Come along with Serious Eats's own Carey Jones as she learns how to make Peking Duck. Chef Brian Ray of Buddakan gives us the grand tour. More

Daily Veg: Wok-Fried Kangkong at Fatty Crab

A common complaint about the food of another nation, when cooked in America, is that it's not gutsy enough. Not as spicy or fish-sauce-y or buttery or Sichuan peppercorn-ed or smoky or sour as in its home country. Luckily, that's not a malady that afflicts the Wok-Fried Kangkong ($12) at Fatty Crab. More

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