As a professional server, it's easy for resentment to build as dismissive comments and unwanted come-ons take their toll. And getting stiffed on the bill? That's the second-worst thing that can happen on the job. (The worst is getting fired.) Both happened to Suzanne Parratt and now she's going to air it out in court, only after posting about it on reddit.More »
Ali Rosen cut her teeth in news as an on-camera reporter at NY1, but she long harbored a desire to work in the food world. And so she took a job with the Daily Meal, which was just starting to shoot video, and got to work building content on food personalities from around the country. "It was a fun place to be," she says of her time there. "I'm really excited about what they're doing." But she had bigger plans, and so she left to launch Potluck Video, where she's attempting to make inroads into the relatively unexplored world of food-related web video.
Courtesy Potluck Video
Nom Wah Tea Parlor proprietor Wilson Tang partnered with an all-star team for Fung Tu (22 Orchard Street, 212-219-8785), which Hannah Palmer Egan reviews this week -- partners include John Wells (Mas Farmhouse), chef Jonathan Wu (Per Se), and Jason Wagner (L'Atelier de Joël Robuchon). After all, writes Egan, "this stretch of Orchard Street, just above Canal, is fast becoming swanky. Inside its finely papered walls, Fung Tu is serving genteel, if sometimes cerebral, Chinese-New American food to diners seeking adventure."
All photos by Bradley Hawks
Photographer Bradley Hawks captured some of the dishes coming out of Fung Tu's kitchen; take a look at his food porn and then head over and read the full review.More »
No street seems shift as constantly at St. Marks Place in the East Village. If you keep up with the revolving door of real estate that is the stretch between Cooper Square and Avenue A, you seen the evolution of ramen shops, slice joints, and automats. If you don't stroll down the street for a few weeks, you may be dumbfounded when you find that your favorite bahn mi place has been replaced by a frozen yogurt emporium, or that the okonomi hot dog you were aiming to try left for warmer waters uptown.
A real estate conflict forced the closure of longtime Midtown spot Solo Restaurant last year, and now a sushi restaurant is stepping in to fill the void: Butterfish (550 Madison Avenue, 212-729-1819) will open its doors tomorrow, offering an affordable omakase option to Midtown East.
Sitting in an office chair all day is bad for your health. That's why the coffee break is a necessary, potentially life-extending, recess in one's workday -- that, and the chance to procrastinate on that Powerpoint presentation a little longer. Last winter, if you wanted to break for java in Midtown East, up north in the Plaza District, or a dozen blocks south near Grand Central, there were hardly any cafes worthy of a trek -- the area was a Mad Max-esque dystopic coffee wasteland.
All photos: © Quentin Bacon, reproduced by permission of Houghton Mifflin Harcourt.
Publishers love to send us cookbooks here at Fork in the Road, and often those books come straight from the chefs at some of New York's best restaurants. So we decided to share the love, and each week, we'll feature a new book, a recipe, and a few thoughts on cooking from the authors. Check back every Tuesday for a new book.
The Flexitarian Table (Paperback)
By Peter Berley, 304 pages, Houghton Mifflin Harcourt, $19.95
To Peter Berley, "flexitarianism" is really about being a good omnivore. He didn't coin the term, but since publishing his seminal veg-friendly cookbook, The Flexitarian Table, in 2007, he's been carrying the term around like a happy, if sometimes pesky, monkey. "Flexitarian isn't my word," the author says. "I read that word, and I was like, 'Yeah, that's kind of what I've been doing,' and people ask me all the time, 'Are you a flexitarian,' and I'm like, 'Well, yeah. I'm a flexible person.' I'm flexible. I'm really into the world; I'm into eating everything; that's what keeps me happy and alive. Does that make me a flexitarian? I guess."More »
Disclosure statement: They say that all the cells in your body regenerate every seven years, which means that I'm now completely made out of plants. Like a cow, only way better-looking. I quit eating meat because animals are cute. Even the ugly ones are cute when they're babies. Plus, the Ed Gein torture-shed conditions provided by industrial agriculture are also environmentally grim. But! Some of my best friends -- and also the person I intend to marry -- eat meat, and I would never judge anyone by their dietary choices, unless those choices include quinoa, a high-protein pseudograin that tastes like chlorophyll mashed up with dirt, popular within an insufferable demographic cohort that likes National Public Radio and wears New Balance shoes. Other than that, no judging! Disclosure ends.
Yeah Dawg Vegan via Facebook
The fourth annual New York Vegetarian Food Festival sprawled across two floors of the Metropolitan Pavilion this last weekend, packed with vendors, restaurateurs, activists, authors, and hordes of people who showed up to eat. If there was a line, you knew that it was vectored toward some food.More »