Is This NYC's Best Pop-Up Restaurant?

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All photos by Susannah Skiver Barton
In New York, we're spoiled for choice when it comes to French cuisine. Surrounded by culinary riches as we are, it can be tough to decide where to go for a fix of boudin noir and a well-paired wine. So when Eric Ripert himself begins making recommendations, you sit up and pay attention.

Les Chefs de 934, a new dinner series curated by Ripert and others at the French consulate, features emerging French winemakers and chefs in New York. The kickoff dinner held on Monday, June 2, paired dishes by Philippe Bertineau of Benoit with biodynamic wines from France's Loire Valley.

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New York's Serious Case of Cronut Fever, and How to Cope

Categories: Edible News

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Rao
Cronut fever is highly contagious.

Are you experiencing feelings of extreme happiness and sadness? Have you lost interest in other breakfast pastries? You may be suffering from cronut fever.

Last Friday, when we first tasted Dominique Ansel's newly unleashed pastry--a delicious, delightful croissant-doughnut hybrid with a delicately rose-flavored glaze--we had no idea that half the city was about to lose it over cronuts. Neither did the pastry's creator, Dominique Ansel, who first began tinkering with his idea for a French-style doughnut about two months ago.

Last Friday, a small batch of 50 cronuts debuted on the menu. By Saturday, dozens of people were lining up at 7:30 a.m., before the bakery even opened, to get their hands on one of Ansel's exquisite rings of fried dough. And by Wednesday, people were crying angry tears when they found out the last cronut had been sold, while others gave baristas the finger on their way out of the pâtisserie.


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Tags:

cronut, pastry

Miss Lily's Bottles Their Jerk-Chicken Sauce

Categories: Edible News

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The city's finest jerk chicken is in Brooklyn's Flatbush, but Caribbean luncheonette Miss Lily's has a few admirers for the tender jerk it serves on West Houston. Those with access to grills this summer should know the restaurant is joining the ranks of New York sauce peddlers such as Rao's and launching their own branded line. Lily's jerks and marinades were developed by Kingston-based caterer Suzanne Couch and go for $7 a bottle, and when this soggy weather clears up, we'll give them a go and report back.

Yuji's Ramen Experiments Will Go Strong Through August

Categories: Edible News

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Rao
Confit tuna mazemen, dripping in sesame oil, was one of my favorite dishes at Smorgasburg

Last time we caught up with ramen whiz Yuji Haraguchi, he was setting up shop in the Whole Foods Bowery pop-up and scheming to open his own restaurant in Williamsburg later this year. The stint was supposed to end this spring, but Fork hears that Haraguchi will be staying put through the end of the summer, slinging brothless ramen and refining his more eccentric ramen experiments until August.

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Second Annual Momo Crawl Launches in Jackson Heights

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Nepalese momo of the type known as kothey, at Lali Guras


Momo are Himalayan dumplings, usually round and puckered, but sometimes oblong with a ridge on top. They can be either steamed or fried, and can be stuffed with a variety of substances, often including lamb and onions. Over the last decade, the number of Tibetan, Nepalaese, and other Himalayan eateries has skyrocketed in Jackson Heights, in an area long dominated by Indian restaurants. In celebration of the humble-but-extraordinarily-tasty dumpling, a momo crawl will be held Sunday, May 19, at 1:30 p.m.


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A Ban on Shark's Fin in New York

Categories: Edible News

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Wikimedia

New York may soon be joining seven other states to end the sale and possession of shark's fin -- an irresponsibly harvested luxury ingredient that has contributed to a serious decline in the world's shark population. The state Assembly has unanimously agreed to halt sales of fins and several environmental and animal-welfare groups are now pushing Governor Cuomo to sign the bill into law.

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After-Party Report: The James Beard Awards

Categories: Edible News

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The spread at the NoMad afterparty

Thomas Keller of Per Se squinted at a monitor at last night's James Beard Foundation Awards as it aired a live feed of the stage at Lincoln Center's Avery Fisher Hall just before Daniel Humm announced the award for Outstanding Chef. "I see two medals," Keller said. "It must be a tie!"

If anyone could spot a Beard medal at 1,000 yards it would be Keller, whose own trophy cabinet is thick with them and who had just handed one to Jeff Katz from Del Posto for Outstanding Service. There were indeed two winners, and they were David Chang for Momofuku Noodle Bar, the restaurant that began his own Michael Phelpsian collection of medals back in 2007 as a Rising Star Chef, and Chicago's Paul Kahan, of Blackbird. "You can't beat Chang, but a tie's OK," said Kahan.

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Good Reads Before Tonight's James Beard Awards

Categories: Edible News

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Liz Barclay
The sweet cornets at Per Se

Voice critic Tejal Rao was nominated for the James Beard Foundation's Craig Claiborne award for distinguished restaurant reviews and the award ceremony is tonight! Meanwhile, you can catch up on reading the critic's three nominated reviews below:


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$1.6 Million of Rat Meat Sold as Lamb in China

Categories: Edible News

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Wikimedia
Not exactly lamb-like

Just as rage over the elaborate horse-meat scandal begins to quiet down a bit, news comes via the New York Times that traders in eastern China have been passing off rat, fox, and mink meat as lamb. 63 traders were arrested for dousing the meat with various pigments and nitrates and selling it for an estimated $1.6 million over the last few years.

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Motor City Bar Will Stay Open Through June

Categories: Edible News

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Voice Places
Motor City Bar will rock hard through June.

In February we reported Motor City Bar would "close in the next few months" after the landlord decided not to renew its lease. EV Grieve recently learned that the bar the Voice dubbed "Best Rock Bar" will stay open through June. A "Grand Finale" closing party is planned for June 23. Devoted bargoers have two rowdy months left at the 17-year-old bar.

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