Turow

The bartender took out a chilled glass, separated the egg whites into a tin and then measured and added the lime, pisco and simple syrup and shook the cocktail into a froth. As he poured, the white drink toppled into the glass, the lime and pisco separating to the bottom. "Pisco hasn't been very popular in New York City," he said. "But now people are learning more about it." He finished the drink with a dash of Angostura bitters and placed it before me.

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Shunk

Marc Vidal, chef of the growing Boqueria empire that launched in Flatiron in 2006, takes hold of a green shoot, pinches the bottom of the attached white bulb and, as if peeling off long underwear after a cold winter day, slips off the charred skin of a what looks like a green onion. He holds up the naked white remains for a second before he dips them in a rust-hued sauce, tips his head back, and lets the vegetable ribbon into his mouth.

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Google Maps

Tinto Fino will close after business today.

After seven years at 85 First Avenue, today's the last day of business for all-Spanish wine shop Tinto Fino, Vinos de España. The shop is open from 1 p.m. to 10 p.m. today.

"It's incredibly tough," said owner Kerin Auth on Thursday afternoon by phone from the shop, located on First between East 5th and 6th streets. Auth didn't want to disclose her plans for the future, but said she's moving on to another company.

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Food and wine are natural companions, so I'm polling some of New York's most illustrious chefs to find out what kind of wine they are drinking off and on the job. After establishing they actually drink wine (a surprising number prefer beer!), I'm asking a few questions to find out who's got a penchant for Piedmont, which chefs dislike oaky Chardonnay, and why there is no right or wrong way to enjoy wine.

In today's installation of this series, I talk with Harold Dieterle, chef and owner of The Marrow, Perilla and Kin Shop.

Read more of this series:
-Wolfgang Ban of Seasonal, Edi and the Wolf, and The Third Man
-Anita Lo of Annisa
-Frank Prisinzano of Frank, Lil' Frankie's, Supper and Sauce
-Ben Daitz of Num Pang

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Food and wine are natural companions, so I'm polling some of New York's most illustrious chefs to find out what kind of wine they are drinking off and on the job. After establishing they actually drink wine (a surprising number prefer beer!), I'm asking a few questions to find out who's got a penchant for Piedmont, which chefs dislike oaky Chardonnay, and why there is no right or wrong way to enjoy wine.

In today's installation of this series, I talk with Ben Daitz, chef and partner of Cambodian sandwich shop Num Pang.

Read more of this series:
-Wolfgang Ban of Seasonal, Edi and the Wolf, and The Third Man Talks Wine
-Anita Lo of Annisa
-Frank Prisinzano of Frank, Lil' Frankie's, Supper and Sauce

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Lauren Mowery has covered the wine beat here at Fork since the beginning of the year, and she's reported on everything from New York City's sherry queen to Brangelina's foray into Provençal Rosé to chefs who drink wine. And for those great pieces, she's a finalist for a Best New Wine Blog award.

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Food and wine are natural companions, so I'm polling some of New York's most illustrious chefs to find out what kind of wine they are drinking off and on the job. After establishing they actually drink wine (a surprising number prefer beer!), I'm asking a few questions to find out who's got a penchant for Piedmont, which chefs dislike oaky Chardonnay, and why there is no right or wrong way to enjoy wine.

In today's installation of this series, I chat with Frank Prisinzano, chef and owner of Frank, Lil' Frankie's, Supper, and Sauce.

Read more of this series:
-Wolfgang Ban of Seasonal, Edi and the Wolf, and The Third Man Talks Wine
-Anita Lo of Annisa

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Tasting Table's former editor-in-chief, Nick Fauchald, turned to funded through Kickstarter to fund his new project, Short Stack, "a series of small-format cookbooks about inspiring ingredients, authored by America's top culinary talents." According to Fauchald's description, these books will combine the personal connection of cookbooks with periodical quality of food magazines. The first three editions will focus on eggs, strawberries and tomatoes. More »

Kristin Gladney

The Great GoogaMooga had a lot to prove after last year's disastrous debut. For starters, the three-day Brooklyn food and music festival, held in Prospect Park, needed shorter lines, better phone reception, better organization and, perhaps most importantly, more food and alcohol to accommodate the masses. This year, the organizers (who also produce other festivals like Bonnaroo and Outside Lands) promised a new and improved event featuring 85 food vendors, 75 brewing companies, and 100 wines.

So did this little-big festival-that-could prevail from the "shitshow" moniker it was bestowed last year?

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When I tasted my first spiedie in Bed Stuy, the little sandwich was a long way from home. Fork readers were quick to point out that Brooklyn Bird was doing it wrong by applying cheese and serving it on the incorrect type of bread.

The spiedie is a regional delicacy, a deconstructed fast-food sandwich popularized by Italian immigrants in the 1930's, who grilled skewers of long-marinated lamb over charcoal and took it off the skewers with a slice of fresh white bread. It is modest, working-class food--meat, bread, and nothing more. In that sense, the fast, cheap Brooklyn rendition was true to form.

But I planned a road trip to Binghamton and Endicott, deep in Spiedieland, to taste the originals. Some places still serve spiedies on the skewer, but that style is dying out, and most others pile the meat up high in a sub roll.

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