Arepas Cafe: Quality Arepas in Astoria
Arepas Cafe's arepas are thin and overstuffed, with fillings like pulled pork with cheese and avocado or stewed chicken with peppers and tomatoes. More
Our Authors
Bia: A Beer Bar with Vietnamese Food in Williamsburg
In Vietnam, signs that read bia hơi mark open spaces where locals sit on plastic kiddie chairs, swill cheap fresh beer, and snack on salted fried peanuts. Bia in Williamsburg doesn't aim to replicate the experience of a night out in Hanoi, but it captures a similar bacchanalian spirit. More
Feast: Tasting Menus for Group Dining in the East Village
Group dining can be a hassle in New York City—just try scouring Opentable for a 'table for six in a few hours from now.' If you don't have a reservation, and don't want to go to Chinatown for a big table, you could find yourself with something of a hassle. Feast, with its communal tables, is designed for just such an outing, with service we found swift and attentive. More
The Bar Food's No Slouch at Post Office, a Whiskey Bar in Williamsburg
The food at Post Office, a whiskey bar in Williamsburg that makes a mean cocktail, is comfort-food simple but surprisingly good, and the bar's crowd is much more civilized than many of its neighbors. More
Wise Men: A New Restaurant and Watering Hole on the Bowery
Though Wise Men puts up a speakeasy facade—inconspicuous signage, no windows, incongruous in the neighborhood—it's considerably less expensive and less crowded than other hidden bars in Manhattan. Though the cocktails are strong and well executed, the food is more hit and miss. More
Jarro XIV: Thoughtfully Crafted Pintxos in Cobble Hill
The pintxos menu at Jarro XIV liberates you from any such dilemma. The dozen or so Mediterranean-inspired canapés (all $5 or less) are thoughtfully constructed, with great attention paid to the balance of savory, sweet, sour, and bitter flavors. They make for an actually affordable small plates menu, with good entrées to boot. More
La Slowteria: Modern Mexican Beyond the Taco in Carroll Gardens
La Slowteria is part of a new breed of Mexican restaurant: one that delivers serious and thoughtful cooking beyond the expected taco forms, but with substance to back up its style. More
Sakamai, Japanese-Inspired Small Plates and Sake on the Lower East Side
Lobster, caviar, foie gras, black truffles, sea urchin: The ingredients featured on the menu at Sakamai are what I imagine would be served at an upscale wedding banquet with champagne fountains, not in a sake bar in the Lower East Side. But Chef Takanori Akiyama is using such provisions to make intensely flavored and smartly constructed Japanese small plates. More
Dinner at the Brooklyn Sandwich Society: Small Plates Full of Surprises
The food at the Brooklyn Sandwich Society isn't always perfect, but it's very often delicious and absolutely affordable (come dinner). Perhaps it's best to enter with casual expectations and let the surprises come as they may. More
Kevin's Reopens in Red Hook
The flood waters of hurricane Sandy were deceptively cruel to the Red Hook seafood restaurant. "At first, it seemed like all items above the flood line were okay," says chef Kevin Moore. "We thought we'd replace the sheetrock, the wainscoting... but then we noticed the floor tiles were buckled, and the fear of mold became paramount... there was a dull quiet in the place like the life had drained with the sea." But after a long rebuilding period, the restaurant, which opened in 2008, has returned. More
Ganso Does Ramen in Downtown Brooklyn
With snappy noodles and smartly made broths and toppings, Ganso is a welcome addition to Brooklyn's ramen scene. More
First Look: Cocktails and Sodas at Red Gravy in Brooklyn Heights
The cocktails at Red Gravy bear in mind the Italian practice of consuming apertivi to stimulate the appetite, and digestivi to aid in digestion. You'll recognize bottles of amari and herb-laced bitters behind the bar and in the cocktails. There's also a seasonal selection of housemade Italian sodas. More
First Look: At Red Gravy, Saul Bolton Brings Southern Italy to Brooklyn Heights
Saul Bolton opened Red Gravy with the desire to pay homage to the Italian-American experience. The menu is inspired by recipes and traditions that immigrants brought from the shores of Southern Italy to the blocks of Southern Brooklyn; changes were made only to reflect the different ingredients available in their new homes. More
In Our Community Corner: Meet Kimberly Pope (aka: 'PoorOldMama')
Each week we talk to a member of the Serious Eats community. This week we chatted with PoorOldMama, a well-traveled educator and mother of three from Connecticut. More
In Our Community Corner: Meet Erica Jacobs (aka: 'Teachertalk')
Each week we talk to a member of the Serious Eats community. This week we chatted with longtime Serious Eats reader Teachertalk who lives in Fairfax, Virginia, and is an English professor at George Mason University. Say hello to Teachertalk! More
Video: Rick Bayless Makes Roasted Fennel and Apple Guacamole
Rick Bayless stopped by the Serious Eats office recently to demonstrate a few recipes from his book Frontera: Margaritas, Guacamoles, and Snacks. In this video, he whips up an inventive, seasonal guacamole as well as teaches the office how to find ripe avocados and how to keep your dip bright green during a party. More
First Look: Qi Thai Grill, Sripraphai and Pichet Ong's Williamsburg Restaurant
Williamsburg has a new neighborhood Thai restaurant with some surprising players: dessert star Pichet Ong and Sripraphai of the celebrated eponymous restaurant in Queens. More
A Sandwich a Day: Shahi Paneer Wrap at Tastee Curritos
It's hard to stand out amongst the Indian and Middle Eastern restaurants that crowd Greenwich Village; Tastee Curritos distinguishes itself by inventing the "Currito," a clever portmanteau of "Curry" and "Burrito." More
This Week in Recipes
All the recipes from this week. More
This Week in Eating Out
Everywhere we ate this week. More
In Our Community Corner: Meet Tony Chen (aka: 'SinoSoul')
In Our Community Corner: Meet Kim Lau (aka: 'gargupie')
What to Eat at the Columbus Circle Holiday Market
The Columbus Circle Holiday Market offers quality food options from Bar Suzette, the Beagle, Red Basil Thai Kitchen, Mrs. Dorsey's Kitchen, Mayhem & Stout, and many others. Take a look at the slideshow above for some of our favorite bites. More
What to Eat at the Union Square Holiday Market
New Yorkers offer polarizing opinions on the Union Square Holiday Market. Some welcome its appearance as a festive landmark of the season while others view it as a high-walled fortress guarding a labyrinthine set up of stalls. But if you search hard enough through the maze, there are several impressive and delicious food offerings. Here are some of our highlights. More
In Our Community Corner: Meet John Fox (aka: 'hotdoglover')
John Fox, aka hotdoglover has to be one of the foremost hot dog experts on the east coast. He organizes the New Jersey Hot Dog Tour and is in the hot seat for this week's interview In Our Community Corner. More
The Food Lab's Complete Guide To Pan-Seared Steaks
@ andrew, No harm in trying it out I suppose. Gas grills vary in how much heat they put out so I couldn't say for sure if yours gets hot enough. The side burner probably gets hot enough since the flame is much closer to the pan and probably isn't under any sort of diffuser.
Bia: A Beer Bar with Vietnamese Food in Williamsburg
@ mellinlikethefruit... I only got to try a few things off of the dim sum menu. I'll definitely get them on my next visit.
Bia: A Beer Bar with Vietnamese Food in Williamsburg
sorry about that titmouse, though I was only there to review the food, I certainly should have addressed what kinds of beer they offer.
Bia has about 15 beers on tap with a selection that rotates fairly frequently. Over my three visits, there were new options each time. They are largely american microbrews, excepting a few German beers (radeberger, weihenstephaner). On my first visit, they had a Kona Koko Nut Brown Ale from Hawaii that is brewed with toasted coconut that comes through in the aroma. I believe that is no longer on tap... though it speaks to their willingness to offer interesting beers from small breweries. They also sold me on trying an IPA called the Uintas Hopnotch, which they described as 'so hoppy it tastes like cannabis.' Though I can't say that it lived up to that claim, it is one of the hoppiest beers I've ever had; so hoppy in fact that my mouth felt dry after I finished drinking.
All of their draft options are available in pint ($6) and half pint ($not sure) sizes as well as a pitcher ($18). There are some bottled beers, but they are not nearly as noteable. They have the most popular vietnamese beers (tiger and saigon) as well as Tsingtao but that's where the asian beer representation ends.
Why Bia is a beer bar instead of just a bar? Well, they are technically a full bar, but they promote their beer options most aggresively. On my second visit, my dining companion asked for an old fashioned, and was steered toward ordering a beer instead by our server. After a particularly filling meal, I ordered a digestif that they had on display and our server seemed genuinely confused as to why I would want that. I didn't think it would be appropriate to include either of those anecdotes in the review because I didn't want anyone to think poorly of the service, which is casual and friendly. Also, as explained in the article, Bia is Vietnamese for Beer.
I hope this has been helpful in your decision of whether or not to stop in for a drink at Bia!
The Food Lab's Complete Guide To Pan-Seared Steaks
@andrewhharmon, I know you are probably soliciting Kenji's advice, but I actually bought a cast iron griddle because I had the exact same issue as you several years ago. The lodge cast iron griddle gets very hot, but can't maintain a layer of oil because of a run-off well that it has on both sides. That makes it incredibly difficult to get an even dark sear and difficult to baste when you're finishing. Also, cooking with the griddled side will give you grill marks, but doesn't provide the intense radiant heat of an actual grill, so you don't develop much of a deep crust.
I have a trio of 12" cast irons that I use when I'm preparing steak for several guests. I also have a 15" pan, but it's too large to evenly heat on a normal stove. It also weighs a lot.
Can you help me name this drink?
*sorry, the mock daisy crusta is club soda, raspberry syrup, grenadine, simple syrup, and lime juice.
Can you help me name this drink?
I love thinking of names for cocktails. The thing that sticks out to me is that this drink is sort of a very sweet carbonated greyhound. You could perhaps name it after a winning greyhound racing dog? Boston's former famed dog racing track was the Wonderland (featured in Good Will Hunting) and used to host a race called the Grady Sprint. Playing off that, a Grady Spritzer is a fun name and that cocktail could certainly be considered a spritzer.
Other than that, the cocktail is similar to a virgin drink called a Mock Daisy Crusta, which is sprite, raspberry syrup, limeade, and club soda. Not sure where that name comes from, but you could do something with the Daisy. Red Letter Daisy would be clever, since a Red Letter Day is a date so important that it's marked on a calendar in red ink.
What Gross Food Stuff Did You Do as a Kid?
this is so much fun! On pizza day, I used to roll up the cheese on the ellio's slices to make a saucy cheese log that I'd save to snack on for the rest of the day.
I also used to eat food off of the floor/ground, and didn't realize that it's only ok to do that if you're the one who drops it. I distinctly remember eating a spilled bag of fritos that I found in the middle of a parking lot.
I was working with a little kid recently who sprinkled a packet of silica gel over his seaweed strips.
In Our Community Corner: Meet Devany Lister Aley (aka: MissMochi)
On my roughest days, I'll finish a can of hormel hash in a sitting. Definitely a comfort food!
Destination worthy food OFF the subway
Clementes crab house in sheepshead bay is nearly impossible to access via MTA. I would go to the Ganesha temple for dosas. It's not totally inaccessible via subway but a car makes going there so much easier. And also if you're $$$$$, blue hill at stone barns.
Thai Grocery Shopping in Queens with Pok Pok Chef Andy Ricker
@salsasis14 the only place I've found fresh kafir lime leaves is at the Thai grocery store on mosco st. It's pretty expensive though.
Thai Grocery Shopping in Queens with Pok Pok Chef Andy Ricker
@serasyl, there is an outdoor vegetable stand on grand st, maybe near chrystie, that usually has fresh galangal for 5$/pound. That's where I get mine!
Thai Grocery Shopping in Queens with Pok Pok Chef Andy Ricker
I want to join the banana society.
Snapshots from Vietnam: A Guide To Hanoi's Best Street Food
aaargh! I want yogurt coffee right now!
Cereal Rant: Why Buzzfeed Is Wrong, These Cereals Should Not Be Obliterated
I wish they still made mr. T cereal.
Where to find a demi-baguette?
Hope I'm not too late to chime in, but pan d'avignon in the Essex st. Market has Demi baguettes. They also have a mini baguette which is about the size of an olive garden breadstick.
Seriously Original Noodles at Yuji Ramen
there are a few single seats left. is this worth going to alone?
Staff Picks: Our Favorite Food Moments in Movies
http://www.movingimagesource.us/articles/feast-20091124
really great essay on food in cinema and a long montage of scenes at the bottom of the post
Staff Picks: Our Favorite Food Moments in Movies
@rangers94 AAAAAAAAAAAGREEEE!
Snapshots from Hong Kong: Roast Goose Leg and Roast Pork from Yat Lok
welcome back!!! I love that orange spoon.
Parks and Recreation's Tom Haverford Is a Food Instagrammer
chicky chicky parm parm!
In Our Community Corner: Meet Kim Lau (aka: 'gargupie')
@ Adam Kuban, there's always so much heart in the community corner pieces.
Video: Rick Bayless Makes Roasted Fennel and Apple Guacamole
In the unedited presentation, Chef Bayless talked for a few minutes about the importance of salting guacamole and how it's the number one mistake of home cooks. He also suggests serving this particular guacamole with slow roasted pork shoulder tacos, since fennel, apple, and thyme are such natural complements to pork.
There were a lot of hints and tidbits of information that didn't make it into the video simply because it's already so long. And YES, only cute people work at SE! ;)
Bronx Eats: Mexicocina, Source for Genuine Home Cooking, Gets Two New Locations
What's the over/under on the Lebron/Hansbrough game?
DIY Pumpkin (Pie) Seed Butter
I love pumpkin seed butter! I was told recently that in mexico they serve a savory version with just the pepida molida, tomato, and olive oil. It's really delicious albeit very very fatty.
Mighty Quinn's: Has NYC Barbecue Come of Age?
Until Mighty Quinn's opened its doors, here are the words I would use to describe the better barbecue joints in town: sincere, well-meaning, tasty, digitally derived from copious sampling across the country, deferential, and stylistically derivative. Most people would come out any one of a half-dozen cue joints in town and say, "Hey, that was good barbecue, for New York." It'd be the culinary equivalent of damning with faint praise.
But the the arrival of pitmaster Hugh Mangum's East Village restaurant creates a new standard for barbecue in New York City. Smoked meat that is good—not just for New York—but for barbecue fans everywhere.
MoreIn Our Community Corner: Meet Diana Horst (aka 'dhorst')
A Sandwich a Day: The Thanksgiving Special Hero at Parm
Don't wait to head down to Parm for their Thanksgiving hero, as it will only be available until the end of the week. At $14, it's definitely expensive for a sandwich that you won't want to share with anyone, but it's everything Thanksgiving should be. More
The Food Lab: How To Make The Ultimate Turducken
Ever since I was a wee little cook ripping up my first chives, burning my first steaks, and toughening up my first squid, I'd dreamt of poultry-stuffed-poultry-stuffed-poultry. The idea of a Turducken—a chicken stuffed into a duck stuffed into a turkey—is just so damn appealing. How could three such glorious birds not taste all the more glorious together? My goal for the last few years has been to try and perfect the ultimate Thanksgiving roast. This year, I finally succeeded, producing what is perhaps the finest roast to ever emerge from my oven. Turkey meat gave its juice away freely to anyone who asked. Perfectly rendered duck fat, tender to the teeth. And flavors that blended as harmoniously robotic lions joining forces to save the universe. Here's how it's done. More
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Make dolsot bibimbap!!! All you really need is rice, sesame oil, eggs, and gochujang mixed with vinegar. The toppings can be any leftover cooked meats or vegetables you have in the fridge.
I'm going to shamelessly promote a video I made of an SE bibimbap recipe...
http://vimeo.com/63043700