Why You Should Attend NYC Craft Beer Festival This Halloween

Categories: Beer

All photos courtesy NYC Craft Beer Festival
A very hoppy Halloween is headed our way as the NYC Craft Beer Festival returns to the Lexington Armory in Midtown, beginning on the night of Friday, October 31. A $55 ticket gains you access to all the hops, malt, and yeast you can handle for 2.5 hours. And to celebrate the holiday in appropriate fashion, a costume contest will award cash prizes to the most garishly garbed participants in the crowd. The event continues into the weekend, with two more sessions offered on Saturday: from 2 to 4:30 p.m. and once again from 7 to 9:30 p.m.

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Elizabeth Karmel Leaves Hill Country, Will Open Online Barbecue Shack This Weekend

Categories: BBQ!

Photo by Christopher Hirsheimer for Taming the Flame
A leading lady in the grilling world, Elizabeth Karmel teaches, writes cookbooks, contributes to magazines (her work has been featured in Fine Cooking, Bon Appétit, Saveur, and more), and runs her own website, GirlsAtTheGrill.com. But she's also known for her myriad talents in the slow-cooking department -- you might call her the grand dame of barbecue. Ironically enough, though, the North Carolina native is best recognized for spotlighting Texas-style 'cue in New York: She was the executive chef of Hill Country Barbecue Market (30 West 26th Street, 212-255-4544).

But now, Karmel is leaving Hill Country to go back to her roots -- she's launching a new, online Carolina barbecue shack that will deliver straight to your door.

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Recipe: Want a Little Hanky-Panky? Then Mix Gin and Vermouth

Categories: Good Call

Courtesy Flickr/theminty
The hanky-panky is a fun-sounding call drink to order anywhere.

Sick of your usual call drink? Try something new. In this series, we're asking the city's bartenders to name their current drinks of choice. Check out our Good Call archives for another round.

Today's call comes by way of Kate Nelson, bartender at All'onda (22 East 13th Street; 212-231-2236)

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Inside Taphaus, a Jersey City Waterfront 'Gastrogarden' Coming to DUMBO

All photos by Adam Robb
The fried chicken and waffle sandwich at Taphaus, a new "gastrogarden" at Crystal Point.

Restaurants are few and far between along the stretch of Jersey City's high-rise-dominated waterfront walkway that sits between the Colgate Clock and Hoboken Terminal. Most of the eateries that are there lack access to the unobstructed views of the Manhattan skyline on display through the glass walls of Taphaus (2 Second Street, Jersey City; 201-626-6000), now open at Crystal Point. Reality star chef Chris Nirschel describes the 200-seat, 48-tap beer hall as a "gastrogarden." He serves more than 40 sub-$20 savory plates, many of which are on the cusp of gimmicky, including wontons stuffed with cherry tomatoes and mozzarella, fried chicken and waffle sandwiches, and buffalo-sauced rock shrimp.

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Missing Mexico? Go Eat the Green Chorizo at Cafe el Presidente

Categories: ¡Oye! Comida

In Mexico, there are jalapeño, salsa inglesa, and habanero chip flavors that, sadly, we never see in the United States. But if you're missing the flavors found only within the borders of our southern neighbor, there is a green chorizo taco at Cafe el Presidente (30 West 24th Street, 212-242-3491) that can curb your disappointment. Savory crumbles of pork sausage on homemade corn tortillas with a sprinkling of cilantro and onion are an amplification of garlic and lard, layers of chiles, and vibrating herbs -- they're like a mainline to Mexico City.

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Humberto Guallpa's Ecuadorian Childhood Laid the Groundwork for His NYC Career

Categories: Chef Interviews

Courtesy Calle Dao
Humberto Guallpa remembers a press event at which he was standing among some big-name New York City celebrity chefs. Journalists began asking everyone present questions -- everyone, that is, except for Guallpa, who was ignored until he was asked, "Who are you with? Who's your chef?" Guallpa was then an executive chef, and he'd cooked with some of the most prolific toques in the city -- people like Mario Batali, Marcus Samuelsson, and Rocco DiSpirito. But because he's Ecuadorian, that journalist had assumed Guallpa was there in a supporting role.

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Brooklyn's Pasar Malam Fine-Tunes Malaysian Cuisine

All photos by Bradley Hawks
As residents of the world's culinary epicenter (a sentiment shared by modernist cooking pioneer Ferran Adrià, no less), New York diners have unparalleled access to global cuisines, from Mongolian to Moldovan and most everything in between. It's a fact that has both encouraged and stymied Salil and Stacey Mehta, who opened Pasar Malam (208 Grand Street, Brooklyn) in Williamsburg this past July. Inspired by the bounty of Malaysia's night markets (the restaurant's name translates to "night market" in Malay), the Mehtas set out to capture that nation's multicultural mishmash of breathtaking spices and fermented flavors — an amalgam of Chinese, Indian, British, and indigenous cuisines. "When you talk about pad Thai, everyone knows what that is. But when it comes to things like fish-head curry and egg-jam toast, people are reluctant. We had to reinvent what we were doing," Salil Mehta says.

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Luca & Bosco's Amaro Ice Creams, One of Our 100 Favorite Dishes

Zachary Feldman

Dish no. 1: Amaro ice creams from Luca & Bosco (120 Essex Street, 347-815-5822)

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Video: New York's 10 Best Bagel Shops

Categories: Best of NYC

In about two minutes, we run down the 10 best bagel shops in New York City. Watch this and then pile on the carbs (and the lox, and the cream cheese).

See more videos from the Voice at video.villagevoice.com

El Buho: How Three New Yorkers Started a Mezcal Company

Categories: Booze News

Photo courtesy El Buho Facebook page
Eight years ago, TJ Steele wanted to bring farm-to-table Mexican cuisine to New York City. He traveled around the country, researching, eating, studying, while working on putting together the concept. His stop in Oaxaca would put him on a completely different path. After visiting numerous mezcaleros, Steele would go on to start El Buho Mezcal with two other New Yorkers.

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