Serious Eats - seriouseats.com

I've got to say that, like most of these rankings, the results are completely subjective. I grew up eating XLB at Joe's Shanghai, and have come to like the thicker skin and fattier broth. I also like thicker skins on pot stickers. But what do I know, I'm just a Jew gwai.

That being said, the Pell St. Joe's is awful. The last time I ate at Joe's in Flushing, everything was quite good, including the XLB. I've eaten at Nan Xiang in Flushing and Din Tai Fung in Beijing, and I still like the thicker skins at Joe's, when prepared well and served fresh.

Two pieces of bread.
Between, the sky's the limit.
Open wide and attack.

Porterhouse.

Fergus Henderson

Either that's a kid holding that bagel, or that's one HUGE bagel. Someone ask Robyn Lee where she got that bagel from.

| sausagier seems like a title that should exist

Isn't that a wurstmacher? I think charcuterie refers to all preserved meats (yes sausages, but also smoked or cured meats and pates.) Anyone know the French or Italian equivalent?

Are you sure her falafel is made with chick peas? I kind of thought it was made with fava beans when I tried it, but I was already outside the restaurant so I didn't get a chance to ask. Whatever the ingredients, her falafel is great.

sizzling sounds rise
from the fleeting urban pit
thank you mister pig

NY Strip