The 10 Best Restaurants in Williamsburg

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Courtesy Aska
Aska
The Williamsburg renaissance transformed an industrial afterthought into a world-renowned enclave of artistic endeavors. Lucky for us, some of those artists chose to work with a grill rather than an easel to display their talents. With the backdrop of Manhattan providing a perfect canvas on which innovation, risk, and failure could all be explored, the neighborhood best known for that steakhouse by the bridge has come a long way gastronomically during the last several years.

Here are the 10 best restaurants in Williamsburg right now.

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A New Magazine for the Modern Farmer

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Richard Bailey for Modern Farmer

Urban chicken enthusiasts! If you're trying to figure out what kind of birds to put in your coop, check out the newly launched print quarterly and website, Modern Farmer. The answer is tucked away in Karen Leibowitz's "Which Chicken Is Right for You?" (where you'll find that city coops are well-suited for gentle, miniature varieties).

MF looks like a great new place for well-reported food journalism--we were delighted to see a story by Peter Andrey Smith on the state of Florida's citrus farming.

Watch editor-in-chief Ann Marie Gardner, formerly of The New York Times and Monocle, introduce the new magazine after the jump.

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Twitter? Why, Yes Please.

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Remarkably effective, despite its lack of eyes.
Are you familiar with Twitter? If not, it's like a brief mimeograph with no smell that you can send to people you know using your computer. We Twitter here at Fork in the Road. In fact, we Twitter quite a lot. If you'd like to get these "tweets," as we sometimes call them, then just sign up to follow us at ForkintheRoadVV. Maybe you'll learn about a beer with an alluringly high alcohol content. Or, if you like the word "high" in that last sentence, you can follow our recipe for making brownies with marijuana. Not that we'd endorse such a thing, of course, since it could lead to tooth cavities.

When American Chefs Cook Immigrant Food

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Archon6812
If you read Francis Lam's story for the New York Times last week, maybe you thought about it for a few minutes: why do American-raised chefs who learn to cook the food of immigrant cultures often become so much more successful than the immigrants themselves?

It's a very interesting question. I don't know the answer (or that there's just one?), but as an immigrant, and a food lover, I'm really happy to see the question make headlines. There's an interesting followup conversation between Lam and Eddie Huang today on Gilt Taste (where I used to work).

Huang is the son of a Taiwanese immigrant restaurant family, and the chef/owner of Baohaus. Lam, who clearly has a lot of respect for the American-raised chefs he wrote about, is also the son of Chinese immigrants. Check out their conversation. It's provocative:

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Is Salt Still Public Enemy #1?

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Trans fat bans are in place. Soda bans are in the pipeline. Now, before anyone brings up a salt ban, science writer Gary Taubes wants nutritionists pushing the eat-less-salt argument to reconsider. Not because the salt-loving food industry is against it, but because "the actual evidence to support it has always been so weak."

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Robot Chicken (Deboners)

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Robot Chicken
There's a really interesting story in the Wall Street Journal about the work of Gary McMurray. The robot builder once built military robots to help locate terrorist bombs but has spent the last eight years building...robot chicken deboners.

These robots are meant to precisely separate chicken meat from the bone, with as much finesse as possible. His work is being financed by the state of Georgia (the largest producer of poultry in the country).

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Robert Krulwich Asks, Do We Reset Our Appetites?

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Appalachian Encounters
NPR's Robert Krulwich examines some data that shows how fish populations have drastically changed in the past 100 years and wonders, do we eat animals into extinction?

Or do we unconsciously adjust? Maybe, deep down, we sense that some foods are no longer plentiful so we make it the fashion to eat less of them? Do we reset our appetites from generation to generation?
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Chef Michael Anthony on Recovering from Open-Heart Surgery

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Over at Eatocracy, the thoughtful Michael Anthony of Gramercy Tavern shares a beautiful essay about how he was affected by his recent open-heart surgery.

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More Advice for Aspiring Food Writers From Amanda Hesser

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August Müller
Remember Amanda Hesser's sobering advice for aspiring food writers on Food52?
I can no longer responsibly recommend that you drop everything to try to become a food writer. Except for a very small group of people (some of whom are clinging to jobs at magazines that pay more than the magazines' business models can actually afford), it's nearly impossible to make a living as a food writer, and I think it's only going to get worse.
Earlier today, Hesser manned a live chat with Good Food Jobs and offered more words of wisdom.


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Vogue's Jeffrey Steingarten Solves Tedium of Master Cleanse With Granita

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André Karwath

The Master Cleanse involves temporarily replacing food with a concoction of lemon juice, cayenne pepper, and maple syrup. It has been around for many years and is still a go-to detox for people looking to cleanse their bodies or lose weight.

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