Game Takes the Throne: Meat Dishes for This Winter Wonderland

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flickr/tuchodi
Something about heavy snowfall just calls for a hearty meal. Although prime wild game season tapered off about a month or so ago, dining on animals like venison, wild boar, and partridge feels nothing short of primal. These are hibernation foods -- the excessively rich dishes that lead to involuntary naps. For a wintertime meal that'll have you grunting in approval, here are seven dishes from restaurants around town sure to bring out your inner carnivore. Don't blame us if you go all Wolf-man or woman -- that hair on your palms is your own shame-fueled fault.

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Where To Get Your Farm-To-Table Turkey in NYC

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Rob React via Flickr
T-two weeks until Turkey Day, which means it's (probably past) time to start thinking about, well, turkey, especially if you're hoping to nab a sustainably raised bird that's neither mass-produced nor factory-farmed. We've compiled a list of local butchers and grocers selling organic, heritage, and pastured fowl. Best reserve now -- these are bound to sell out soon (and we've warned you here of spots where that's particularly true).

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The Beef Jerky Is Transcendent at Waterfront Ale House (PHOTOS)

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At first glance, you might mistake an order of Sam Barbieri and Ralph Yedinak's beef jerky for a bag of magic mushrooms, especially if you come across one after a few pints at Waterfront Ale House in Cobble Hill where the stuff is made. A closer look into the clear sandwich baggie, however, reveals its dried contents are not psychedelics, but tantalizing strips of beef, the consumption of which provides its own magical experience.

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Is This NYC's Best Steak? And How To Cook It

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Moe Albanese's "porterhouse ribeye" at Albanese Meats & Poultry


Peddling up Elizabeth Street from Chinatown this weekend, FiTR spotted the fa├žade of an ancient butcher shop we'd passed many times before, but never patronized. Albanese Meats & Poultry is a throwback to the day way every downtown New York neighborhood had its own butcher shop. In the days before refrigeration, these places provided fresh meat and poultry that would be cooked for that day's supper. Now only a few remain, many selling prime meat to connoisseurs.


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Burger Joint's 'Normal' Burger

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At the new Burger Joint in Greenwich Village, a burger, fries, and a Coke will set you back $11.16, including tax.


The abrupt opening yesterday of the first branch location of Burger Joint occasioned a flood of notoriety, suggesting you get more publicity by behaving impulsively than by following the typical slow-moving campaign that usually attends a restaurant opening. After I'd read about it in Eater, The New York Times, and Fork in the Road, I had to run over there and check out the menu.


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Yo Yo, Where Did You Go Go?

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This hoard of meat and fritters sets you back only $7.


For 15 years, one of my favorite Brooklyn restaurants was Yo Yo Fritaille, a Haitian spot on Nostrand Avenue somewhere south of Church. "Restaurant" is a bit of an exaggeration: The place consisted of a single large drafty room that looked like it might have been a dozen other things in the preceding 50 years. At the end was a steam table, and an old woman with a head scarf stood behind it. To say she was skeptical of me even being in the restaurant was an understatement, and I felt like I had to win her over every time I went.


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Mighty Quinn's: You've Eaten the 'Cue, Now Enjoy the Song

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Quinn's gargantuan beef rib is like something an Inuit might have once wrested from the flank of a whale.


Fork in the Road has reported admiringly on the city's latest barbecue, an East Village joint called Mighty Quinn's. The place does brisket, Texas-style, and has a secondary specialty in Carolina pulled-pork 'cue. Of course, the name comes from a Bob Dylan song, "Quinn the Eskimo," that was so popular in the past century, it was done by dozens of top artists, ranging from the original hit-parade cover by Manfred Mann, to such acts as Julie London, the Grateful Dead, and Dylan himself. Apart from a reference to "it ain't my cup of meat," there seems to be no connection between barbecue and the song, but maybe you think different. Here are several delightful versions of "Quinn the Eskimo" to chew on before you come up with an answer.


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Parisian Pastrami?

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Bar Boulud's pastrami sandwich with "gaufrette chips" -- hmmm, looks like potato chips to us.


Fork in the Road is always excited when new forms of pastrami -- the Crown Prince of cured meats -- spring up. We were thrilled a couple of years back at the appearance of the meat's more rustic Canadian cousin, smoked meat, and ran over to sample it when a delicate homemade version of pastrami debuted at Kutsher's. We even showed some enthusiasm for dumping pastrami into ramen soup at Dassara -- though we have yet to decide if we really like the idea.

So when we brunched with some Australian friends at Bar Boulud this past weekend and our eye fell upon the pastrami sandwich, which was generally lumped with French charcuterie, we had to have it.


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Why We Love Hamburgers: New York's Earliest Burgers

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Local chain Joy Burger turns out a modern-day burger, possibly one of 7,000 places in the city that do.


As the name suggests, the hamburger originated in Hamburg, Germany, perhaps late in the Middle Ages, when mincing techniques usually used to make pork sausage were applied to beef, which was formed into patties and most often eaten raw as a sort of steak tartar, according to Richard J. Hooker in Food & Drink in America (1981).


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Back Forty West's Pulled Pork Sammy Is Some Fine Swine

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Lauren Shockey
Southern comfort

It was a sad day when Savoy shuttered last year, but locavores needn't cry over spilled milk. Back Forty West (70 Prince Street, 212-219-8570), an offshoot of the Avenue B eatery, has opened in its place, selling a menu full of veggie delights. And, as the pulled pork sammy (their wording) proves, some damn fine meats, too.


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