Eye Candy From Myung San, This Week's Reviewed Restaurant

Categories: Photo Essay

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All photos by Bradley Hawks
Flushing's Myung San (162-21 Depot Road, Queens, 718-888-1245) is known for fermentation, Zachary Feldman learns when he stops in for this week's review and dips into cheonggukjang, otherwise known as dead body soup. "When more than two tables order the soup -- with its musty, rust-colored kimchi broth murky with bean paste and punctuated by cubes of semi-firm tofu -- walking into the spare 26-seat space feels akin, at least olfactorily, to entering a shipping container that doubles as a poorly ventilated hot yoga class for Medieval Times knights," he writes. "But then you take a deep breath, unsheathe your individually wrapped silverware bearing the restaurant's name, and plunge spoon-first into a world of fermented funk."

How was it? Check out this eye candy from Bradley Hawks, then head on over and read Feldman's full review.

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Take a Look at the Newest Bites at Smorgasburg

Categories: Photo Essay

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All photos by Hannah Palmer Egan
Txorizeria
Smorgasburg, which returned for its fourth season at Brooklyn Flea last weekend, is a Williamsburg institution and constant source of joy (Ramenburgers! Local beer! Mighty Quinns!) and aggravation (ugh, this line). Now in its second season, the DUMBO Sunday market (at Pier 5 in Brooklyn Bridge Park) is often a better choice than its big brother in Williamsburg. Less crowded, and with about 80 vendors this year, it's catching up to the W'burg market in size, and when booze drops on the location later this season, we'll see nary a reason to head upriver to its sibling. Except maybe, for a Ramenburger.

Check out a sample of what's new at the DUMBO location, then head over to our slide show for a more complete look.

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Eye Candy From Narcissa, This Week's Reviewed Restaurant

Categories: Photo Essay

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All photos by Bradley Hawks
Zachary Feldman stops into Narcissa (21 Cooper Square) for this week's review, where he finds Dovetail's John Fraser working his familiar vegetable magic in a setting that's far from precious. "Narcissa appears almost defiantly modern," he writes. "You'll find no obscure agricultural tools or bales of hay at this farm-to-table restaurant. What you will find is plenty of tarted-up vegetables and a parade of fashionable people putting those vegetables into their mouths." He goes on to taste carrots Wellington, beets and sweet potatoes cooked in a rotisserie basket, and a few meatier dishes, like lamb.

Photographer Bradley Hawks captured the restaurant in images; take a look at his work here and then read Feldman's full review.

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Eye Candy From Margaux, This Week's Reviewed Restaurant

Categories: Photo Essay

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All photos by Bradley Hawks
Hannah Palmer Egan eats at Margaux (5 West 8th Street, 212-321-0100) for this week's review, where, she writes, "You would look pretty in a booth."

"The food," she continues, "is ruled by ideas: of taste (the kind you either have or have not) -- trendy, seasonal, well-sourced ingredients, nothing too strange; of health -- olive oil, not butter, is the reigning fat, crackers are gluten-free; and influence -- the menu slants broadly Mediterranean, from France to Italy to the Middle East and ever so occasionally to North Africa."

So how was it? Check out Bradley Hawks' photos, and then click over to the review and find out.

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The NYC Hot Sauce Expo Was Weird and Wonderful

Categories: Photo Essay

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All photos by Rob Christensen
The NYC Hot Sauce Expo, organizer Jimmy Carbone says, grew out of a small event focused on artisanal producers of all sorts of different edible goods. But "most of them were making hot sauce," he says, which prompted him to shift gears and create a festival that showcases hundreds of versions of the condiment, a party that draws dozens of producers from all over the country.

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How to Make Sarge's Deli's Blintzes

Categories: Photo Essay

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Caryn Ganeles
Two weeks ago, we broke the news about the return of Sarge's Deli (548 Third Avenue, 212-679-0442), the Murray Hill neighborhood favorite deli-diner that nearly burned down in a fire in November 2012.

This week, we hung out in the kitchen with Sarge's owner Andrew Wengrover, general manager David DePrima, and former manager Lenny Katz, the son of Sarge's original owner Abe Katz. They showed us how they make our favorite Sarge's dish, the classic cheese blintz.

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Eye Candy From Lachlan, This Week's Reviewed Restaurant

Categories: Photo Essay

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All photos by Bradley Hawks
Hannah Palmer Egan heads to Lachlan (312 Graham Avenue, Brooklyn, 347-889-7002) for this week's review, checking in on the concept that replaced Graham Avenue's critical darling Gwynnett St. after owner Carl McCoy's arrest on drug charges last fall sent his kitchen packing. "He returned in January, flanked by chef Alexis Krisel (formerly of Allswell)," Egan writes. "They rechristened the kingdom Lachlan, and Krisel leads the charge with a sharp new menu. Gone is Gwynnett's acclaimed $120 tasting option, replaced with smart pub finery that's nuanced and affordable."

Photographer Bradley Hawks captures some of Krisel's new fare here; check out his photos then read the rest of Egan's review.

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Eye Candy From M. Wells Steakhouse, This Week's Reviewed Restaurant

Categories: Photo Essay

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All photos by Bradley Hawks
"Decadence can turn dangerous at M. Wells Steakhouse," writes Zachary Feldman in this week's restaurant review. The menu at Hugue Dufour's and Sarah Obraitis' Long Island City temple of quirk is indulgent, and it's easy to over-order, especially if you're bent on having a steak, which tend to be overshadowed by showier fare.

Photographer Bradley Hawks captured a few of those dishes; take a look at his work here and then read Feldman's full review.

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Eye Candy From Fung Tu, This Week's Reviewed Restaurant

Categories: Photo Essay

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All photos by Bradley Hawks
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."

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.

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Eye Candy From Mission Cantina, This Week's Reviewed Restaurant

Categories: Photo Essay

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All photos by Bradley Hawks
"Our city," writes Scarlett Lindeman in this week's review of Mission Cantina (172 Orchard Street), "is giving Mexico its due." And that's because big name restaurateurs like Danny Bowien have picked up the mantle, digging into the cuisine and making it their own. Bowien's restaurant is producing corn tortillas from scratch and using them to bed a dozen taco fillings, an admirable detail that helps Mission on its quest for fluency in this type of food, even if other parts of the menu still need some work.

Bradley Hawks shot a few of the dishes at Mission Cantina; take a look at his work here and then head on over and read Lindeman's full review.

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