This Week's Specials: Beer Bars, Extraordinary Cooking Tricks, Neue Cuisine

And now, a look back at what was on the menu here at Fork in the Road this week.


craft beer.jpg
Bottoms up ... it's Friday!

We weighed in on that ever-important question: How much should you tip?

We rounded up Our 10 Best Beer Bars in the city.

The Extraordinary Cookbook author Stefan Gates explained how to poach salmon in the dishwasher.

Wondering what to drink at William Hallett? Try the Speakeasy.

Wallsé's Kurt Gutenbrunner discussed "neue cuisine" and the rise of Austrian food.

Aching for Arby's? Here's how far you have to travel to get there and eight other fast-food chains missing from NYC.

NY Tofu House is coming to St. Marks Place. Soylabrate!

A Long Island winemaker made vinegar (on purpose).

The Dead Celebrity Cookbook author Frank DeCaro dished on what famous dead people once ate.

Champs Bakery in Williamsburg became a vegan diner.

There is now Grateful Dead wine. How about some Steal Your Face Red Blend to go with your Cherry Garcia Ice Cream?

Chef Aaron Fitterman of Eighty Four on Seventh shared his recipe for Pancetta-Wrapped Blue Prawns.


For more dining news, head to Fork in the Road, or follow us @ForkintheRoadVV.



Sponsor Content

My Voice Nation Help
1 comments
Jerry Hingle
Jerry Hingle

Those beers look delicious right now....I wish it was Friday. 

Loading...