Brick Lane Moving to Larger Digs on Second Avenue

Categories: The Dish

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We popped by Brick Lane Curry House (306-308 East 6th Street, 212-979-2900) over the weekend, where we learned via a sign in the bathroom, of all things, that the restaurant is planning to relocate to 99 Second Avenue in the coming weeks.

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Glady's Reemerges as a Caribbean Restaurant in Crown Heights

Categories: The Dish

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Courtesy Glady's
When Glady's (788 Franklin Avenue, 718-622-0249) first opened in Crown Heights last year, owner Michael Jacober told Grub Street, "I wanted to evoke an all-American sandwich shop." And so he and his crew turned out smoked meats and grilled cheese alongside bar snacks like chicharrones.

Now, the restaurant is getting a major refresh: Glady's will reopen on Saturday as a Caribbean joint.

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Chef Shanna Pacifico Departs From Back Forty West

Categories: The Dish

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Longtime Back Forty and Back Forty West chef Shanna Hoffman has left her post at Back Forty West (70 Prince Street, 212-219-8570), says owner Peter Hoffman. "She left in mid-January," he confirms. "She's moved on to other projects."

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Where to Get Cheese Curds in NYC

Categories: The Dish

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Caryn Ganeles
In case decadent grilled cheese and frozen custard wasn't enough of an incentive to visit Greenwich Village's 5 Oz. Factory (24 West 8th Street, 212-777-6455), take note, especially if you're a transplant from the midwest: The shop is launching house-made baked cheese curds this Saturday January 25.

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Baking Bean Debuts at Smorgasburg With Sweet Treats

Categories: The Dish

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Audris Lam via Baking Bean/Facebook
Clarice Lam of the Baking Bean
Before she ever donned chef's whites or a dusty apron, Clarice Lam strutted runways, and her first career eventually led her to her true passion. "I was a fashion model for over a decade," she says. "I traveled all over the world doing that. I tasted different cuisines, and I became really interested in food." She took cooking classes in Italy in her time off before landing in Paris for a transformative experience: "I went to the original Lauduree and had my first macaron. That's when I decided I was going to get into pastry."

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Tristan Willey Out at Booker & Dax (UPDATED)

Categories: The Dish

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Tristan Willey via Twitter
Original item, 7 a.m.: For the last two years, Tristan Willey has managed the bar at Booker & Dax (207 Second Avenue, 212-254-3500), where he's racked up accolades for his innovative cocktail work. But now we get wind that Willey's time there is done, and as of Monday, he's moved on to other projects.

Update: Both Willey and the Momofuku crew weighed in on what comes next

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Blue Hill Unveils Line of Vegetable-Based Yogurts (INTERVIEW)

Categories: The Dish

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Next time you're in your favorite dairy aisle, stare at the yogurt case for half a second and marvel at the stunning variety. Greek yogurt's seen a surge in recent years, and it holds a prevalent place among classic fruit-on-the-bottom or stirred iterations. But look closer and you'll also find yogurts boosted with probiotics, Icelandic yogurt, and yogurts made from sheep's or goat's milk.

What you won't see, however, is a lot of savory yogurt, since the dairy product is still most commonly matched with sweets and fruit. And that makes the new offering from locavore high priest Dan Barber and his crew at Blue Hill particularly compelling: The two-restaurant group and farm just unveiled a line-up of veggie-imbued yogurts at area Whole Foods stores.

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Pick Up a Pint of Fall: Adirondack Creamery's Pumpkin Pie Ice Cream

Categories: The Dish

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Adirondack Creamery's pumpkin pie ice cream, explains owner Paul Nasrani, is based on an old recipe he procured from his mother--and it eats as if he liquefied one of her final products and then froze it and churned it into this cold treat. Rich and creamy, it's redolent of nutmeg, cinnamon, and, of course, sweet, earthy pumpkin--and it's so convincing, it had at least one of us here at Fork pondering forgoing crafting the classic Thanksgiving dessert come November in exchange for a pint of this instead.

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Millesime's Brunch Packs a (Bottomless) Punch (PHOTOS)

Categories: The Dish

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All images by Bradley Hawks
It may be inconspicuously tucked within the Carlton Hotel, but the French Brasserie known as Millesime has recently been packing a mighty punch at brunch--and a bottomless one at that.

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At Milkflower's New Brunch, Don't Skip the Toast

Categories: The Dish

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All photos by Bradley Hawks
How do you prefer your toast? We prefer ours by way of Milkflower, a three-month-old Astoria pizzeria at 3412 31st Avenue that's quickly becoming a compelling member of the neighborhood.

When Jersey brothers Pete and Danny Aggelatos opened this spot, it blossomed on the dining scene as a brick oven pizzeria with 10 Neapolitan-style pies made from fresh ingredients (the restaurant's moniker, by the way, comes from the translation for fior di latte, the mozzarella made in-house here daily). Though brick oven pizza hadn't exactly been missing from the area, Milkflower quickly distinguished itself with the introduction of several seasonal small plates, salads, and toasts, culled from produce hand-picked by the team at nearby Brooklyn Grange and creations by chef Yair Lenchner, formerly of both Jean-Georges and The Mark.

And last weekend, the brothers debuted brunch, opening their doors for free brunch from 11 a.m. to 4 p.m. on Sunday. Predictably, that stunt drew a line down 31st Avenue.

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