Arepas Cafe's arepas are thin and overstuffed, with fillings like pulled pork with cheese and avocado or stewed chicken with peppers and tomatoes.
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.
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.
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.
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.
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.
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.
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.
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.
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.
With snappy noodles and smartly made broths and toppings, Ganso is a welcome addition to Brooklyn's ramen scene.
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.
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.
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.
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!
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.
Williamsburg has a new neighborhood Thai restaurant with some surprising players: dessert star Pichet Ong and Sripraphai of the celebrated eponymous restaurant in Queens.
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."
All the recipes from this week.
Everywhere we ate this week.
Each week we talk to a member of the Serious Eats community. This week we chatted with SinoSoul, a well-traveled, outspoken, eater who lives in Southern California.
Kim Lau, aka gargupie, is one of the most avid commenters on our site. She is a vegan, loves to bake, and is the focus of this week's interview In Our Community Corner. Get to know Kim and say hello!
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.
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.
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.
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.
Each week we talk to a member of the Serious Eats community. This week we chatted with Dhorst whose name produces more than a thousand search results on our site and hundreds of pictures of beautiful home cooked pizzas.
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.
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.