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.More »
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.
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."
Audris Lam via Baking Bean/Facebook Clarice Lam of the Baking Bean
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.
Tristan Willey via Twitter
Update: Both Willey and the Momofuku crew weighed in on what comes nextMore »
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.More »
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.
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.
All photos by Bradley Hawks
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.More »