I make websites and a mess of my shirt whenever I eat.
Adam took a bunch of photos. I was there too and am happy to tell you that both slices were delicious, but would probably not be of much use for making a grandma pie at home.
You lost me at Two Boots, Tom. "New York-style pizza"? Come on. That being said, the rest is a pretty solid list. I'm gonna give Zampa a shot.
Embarrassingly, I drank the US, diet version of Fresca for almost ten years before I knew it was diet. My taste buds have awoken since then.
Here is Fuchsia Dunlop's recipe that Hassouni mentioned. Unfortunately, I couldn't find Kenji's recipe. Fortunately, I was able to find some other goodies:
Kenji's comment on that recipe
Kenji's piece on mapo tofu for boston.com
Maybe Kenji will even chime in with his full recipe! A boy can dream...
Yes, I'd like to second the Steve's recommendation. I actually didn't like key lime pie before trying theirs.
Wow, great write-up! From tweet to a real story in only a few days...
Thanks for the report Nick! Have you checked out Pier 76 yet? It's by Joe & Pat's family members and is walking distance from the ferry. I've only been once, but it was fantastic. Highly recommended.
This question is evil. I refuse to choose.
Well, at least I'll get fat on delicious donuts now.
That, my friend, is amazing. A monstrous kudos to Mr. Solares. I'm gonna go eat it this weekend.
Good comment, but it would have been better if he had said "lowbrau" instead of "lowbrow".
No paté? Pssshhh. I'll still eat it, but pshshhhh.
Dude, I don't need to try this anymore.
Dude, I need to try this.
Metromix *just* put up their list of top sports bars.
The ones I know on that list are all good ones, so I think you're safe trusting the rest. I'm also a fan of Stout, if you're close by. Lots of TVs, pretty decent food.
I wonder if anyone has ever tried to make a hamburger cheese. Something that has the low melting point of American, but with a bit more flavor. That would be a worthy cause.
"We added some Twitter crap to the home page here."
Mr. Kuban, you definitely have a way with words. Even with a site update, you entertain.
I don't live in Tucson, but my wife grew up there and I'd also love to see more on SE. There's so much great Mexican food there. My favorite is Micha's. I could eat an echilada style machaca burro every day of my life. Whare are some of your favorite spots, @missvenuz?
More like grey poop-on, amiright?
(Useless comments are allowed on Friday afternoons, no?)
Hot damn, I'm pumped. They're right around the corner from me! I can't wait to go check it out.
Chiono, where did you end up going? I'm heading there this week and am also looking for spots.
Today, my friend Finn was talking about chili dogs and I got a hankering. After discussing it a bit, we could only come up with Old Town and Crif Dogs as suitable establishments. While it's nice to have two delicious hot dogs in your pocket, so to speak, I want more.
So, what's your favorite chili dog in New York City? What chili dog have you been dying to try? I'm willing to give it a shot if you've heard good things.
I've got no problem finding the newest restaurants that everyone's talking about, but it's hard to find the classics. I've done Junior's, Peter Luger, Grimaldi's and the like, but I want some of the spots that have been around forever but get overlooked these days. A great example is Sam's, a fantastic Italian joint on Court Street. Hit me with your best shot!
Today at lunch I had a "salmon burger". It consisted of a cooked piece of salmon broken into small pieces, combined with seasoning, shaped into a burger and put between two pieces of bread. To me, this is not a burger. I think a non-beef burger can exist, but the meat has to be ground and packed into a patty before cooking. Thoughts?
So I need to pick up some dark chocolate bars for a holiday gift and I've always wondered what's the best. Unfortunately, ordering online isn't an option as I need it this week. Any nationally available brand is fine, but I'd also be happy with anything NYC-specific.
I know NYC isn't supposed to be a burrito town, but I know there are some great ones in the city. I've recently experienced Kitchen Market and I'm in love. Any other suggestions?
I'm new to the hood and am craving some delicious fried rice.
[Photographs: Adam Kuban] This is my go-to recipe for homemade bagels. It's adapted from Bernard Clayton's Complete Book of Breads. Clayton, in turn, got the recipe from the folks at the now-defunct Jo Goldenberg's, the famous Jewish restaurant and delicatessen... More
Dear Serious Eats, I wanted to thank you for yet another wonderful food suggestion, but wasn't sure how, so I figured I'd do it here. Last night, after nearly three years of living in the Raleigh-Durham area, I finally made... More
Ah, the parent visit. If your parents are anything like mine, their favorite part about coming to New York—besides seeing their darling children, of course—is the restaurants. But what my parents want from a restaurant is a little different... More
Last night was a big one for all of us, Serious Eaters. At the 2010 James Beard Foundation Media Awards, we were fortunate enough to take home both of the awards we were nominated for: Best Food Blog and Best Video Webcast. More
It all started with a tweet. FoSE Matt Jacobs shared his genius concept for a Klondike Float last week. We retrieved the supplies (Klondike bar, a can of Coca-Cola, a glass—OK, that's it) and made one. Is it awesomeness in a glass? Yes, yes it is. More
Is Blue Ribbon's matzo ball soup better than either of my grandmother's? I'd rather not say. What I will say is that it lived up to the title of "excellent"—the stock was beautifully flavored, and the matzo balls were the ideal weight and density and tasted of chicken fat in the best possibly way. More
Clockwise from top: If you want a sort of impromptu "making-of" slideshow, click the top image; it's more bonus material than anything, though. An individual-size vodka pie. A large half sausage–half plain pie. [Photographs: Adam Kuban] Pier 76 76 Bay Street, Staten Island NY (near Slosson Terr.; map); 718-447-7437; pier76si.com Getting there: I assume most Staten Islanders have cars and can drive. If you're coming from the other boroughs, it's a short walk from the St. George Ferry Terminal—just make sure to exit near where the buses land and not on western exit. Walk toward SI Borough Hall and... More
You've responded strongly and passionately to the site redesign unveiled Friday night. We've listened, are listening still, and have answered the most frequently recurring questions here. We offer insight into the design goals and shed some light on what we'll be doing in the weeks and months to come. More
The brussels sprouts and pancetta pizza is, according to Sam Sifton, "Like something from a magic act, a dog speaking BBC English. It is great and unsettling, far better than imagination would dictate." Translation: "Good." [Photograph: Robyn Lee] What do those New York Times stars mean? What distinguishes a "good" restaurant from a great one, a three-star from a four? It's a question often debated, never resolved, and hardly furthered by Sam Sifton's review this week of Motorino. My problem is not that he is so audacious as to name the city's best pizza. (We can't fault him for... More
@capndesign on Twitter: "You know what today is? A Shake Shack day. No line, my friends. So sorry you all had to stay home. #snOMG"... More
[Photograph of Kenny Shopsin: Jason Fulford; Photograph of Nick Solares: Andrea Anderson] This just in from our correspondent Nick Solares: Shopsins has named a burger after him! The burger is described as "two green chile, onion cheeseburgers, one sesame... More
Read more about this recipe here.... More
©iStockphoto.com/efesan A few years ago I had a dream. About creating an online clubhouse for food, a place that serious eaters could come to share their food enthusiasm. A place serious eaters could come to find out what's going in the world of food and drink, find a recipe, look at a cool food video, get restaurant advice, and, best of all, chew the fat with like-minded folks. Three years ago, that dream, Serious Eats, became a reality. And in those three short years, we've become home base for millions of passionate, discerning, and inclusive food lovers all over the world. Thank you, Serious Eats community. You are the merry band who makes the site feel so alive whenever... More
Kicking off our new burger recipe column, The Burger Lab, J. Kenji Lopez-Alt analyzes eight kinds of beef cuts determined to find the best blend. What makes the difference? The fat content? Texture? Mixing four different cuts? Armed with a boning knife and meat grinder, Kenji finds out. More
I will be going to Tucson for business. Have never been there before. I was hoping I could get some suggestions on some good restaurants. A good steakhouse, BBQ and anywhere else you might suggest. Thanks... More
To Seek Out Strange New Worlds ... and Eat Their Foods Spaceballs ... oh, wait. That was another movie. The J. J. Abrams–helmed Star Trek movie opens tomorrow. As I was reading up on the new installment, I came across this line in the Wikipedia entry: "Another reference to Abrams' previous works is Slusho, which Uhura orders at the bar she meets Kirk at." That reminded me that food and drink is depicted routinely in the Star Trek franchise—across ten movies and six TV shows. There's no doubt—or at least, I hope—that there will be food references in the 11th movie, which will feature Romulans, Vulcans, Orions. As a refresher, I thought I'd take a look at what passes for... More
Ladies and germs, welcome to the AHT delivery showdown. This is an elimination bout for the NYC Delivery Belt. In the red corner, weighing in at 7 ounces of flame-broiled goodness, fighting out of Union Square, is Goodburger! And the... More
Photograph by Capn Design Just glimpsed on WNBC Channel 4 news during an interview with outgoing Manhattan D.A. Robert Morgenthau: a Shake Shack menu on his desk. Perhaps a steady diet of burgers has been the secret to the... More
I live in Virginia and I was asked to prom by a girl in New Rochelle, New York on May 21st does anyone know any good restaurants in the area that are classy but not to expensive and no chain... More
"Clarified butter is drizzled on top of the patty and copious amounts of salt and pepper are added throughout the cooking process. This is one pampered burger." In the months before Minetta Tavern re-opened under the auspices of Keith Mcnally... More
Attention, serious eaters who are partial to six-foot heroes for Super Bowl gatherings. Do not avail yourself of recent recommendations in New York Magazine, like Cabrito's Supersize Cemita for $180 or 'ino's vegetarian Pigskin Panino, which will run you... More
Photograph taken by Heather Leah Kennedy Now I know why I cry myself to sleep every night—it's because I'm not snugly tucked between the pillowy bun and cheese blanket of the Hamburger Bed (or Cheeseburger Bed to be more... More
It's too bad no one has an answer here. I have a sudden craving for Hiroshima-style okonomiyaki and I don't think anyone makes it in NYC. :|