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 rose to chefs who drink wine. And for those great pieces, she's a finalist for a Best New Wine Blog award.
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 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
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. 
Kristin Gladney
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.
Never mind the chatter about cleanses and hyperbolic claims about health benefits. Juice is delicious -- period. Shops dedicated to the freshly pressed elixirs (extracted by pulverizing mounds of fruits and vegetables in an industrial machine) have been popping up around town, from old-school East Village street stands to shiny spa-like spaces where the precious liquids are doled out like prescriptions. With the weather warming up, now is the time to start sipping.
Here are our choices for the city's best juice bars:
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Baconery Celebrate pigs with Baconery on Thursday.
Wednesday, May 22
David Chang and Friends
Momofuku chef and owner David Chang will take the stage at the New York Public Library on Wednesday at 7 p.m. for a discussion with Massimo Bottura and Daniel Patterson. Tickets are $25. 455 Fifth Ave.; 212-340-0833
David Penner Smørrebrød at Aamanns-Copenhagen. See the best of these Tribeca restaurants at the Taste of Tribeca.
Friday, May 17
Sweet Leaf Tea's Be Sweet New York
Sweet Leaf Tea will unveil a bottle cap art installation on the High Line in Chelsea tonight. The event kicks off the company's "Be Sweet Out There" campaign to inspire kind acts in New York City, and complimentary tea and entertainment will be given out. 529 W. 20th St.; 212-206-9922
That line you see in the photo above? That was the wait at 7 p.m. last Friday night for the Frying Pan, the bar located on a boat anchored in the Hudson. And while we dig the notion of sipping drinks while floating on the water, the pay-off for spending 45 minutes waiting to board our happy hour destination was a chance to buy a bucket of overpriced beers and then fight hordes of guzzlers for a table.
The burger at Square Diner arrives disassembled--garnish it as you will.
Click on any image to enlarge
One strange aspect of the Age of Foodism has been the fetishization of the humble hamburger. This has occurred for a variety of reasons: Cash-strapped restaurateurs have increasingly glamorized burgers because they're an asset to cash-flow, since a pound of burger is much cheaper than a pound of steak, and increasingly fewer of us can afford to eat steak in a restaurant. Also, our gourmet approach to feeding ourselves has led us to explore new and novel ways to make a more luxurious patty, so that now a hamburger made with plain supermarket ground beef is becoming a rarity. As is finding one that's been cooked much beyond an almost tartare-like state, oozing bloody juices and requiring several napkins to eat.
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