Alfredo 100 Honors Classic and New Age Fettuccine Alfredo

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courtesy Alfredo 100
Fettuccine with black caviar? That's what we call using your noodle!

Alfredo 100's (7 East 54th Street; 212-688-1999) recent opening of what owner Russell Belanca calls his new "flagship location" is not your typically "timely" restaurant opening. In case you weren't aware, fettuccine Alfredo is celebrating its 100th birthday this year. While singing the happy birthday song to a bowl of pasta about to be devoured seems like a justifiable call, it's better to marvel at the fact that a dish has enough appeal to become a centenarian. After all, most of today's "iconic" dishes live and die by how many likes they receive on Instagram, and even that success can be fleeting.

Though plates of pasta in the post-carb era now feature modifiers like "gluten free" and "substitute whole wheat," purists can still appreciate a location where orders requiring butter, cream, and Parmesan cheese are received with a smile.

As with any historic dish, there's a great story surrounding the invention of fettuccine Alfredo.

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Schnitz Makes the Jump from Smorgasburg to a Permanent East Village Location

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Schnitz's Mrs. Child sandwich: chicken schnitzel with greens and celery root remoulade
Pop-up vendors who parlay their successes into brick-and-mortar restaurants have become a common story. And the most recent vendor to make the jump is The story of Schnitz (177 First Avenue, 646-861-3923), which just opened in the East Village.

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How Long Is the Shake Shack Line? Ask Placemeter

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Courtesy Dominique Ansel Bakery via Facebook
Would you wait for a cronut if you knew it would only be 20 minutes?
When Shake Shack opened in Madison Square Park nearly a decade ago, lines followed almost immediately, and they have yet to let up. Sure, there's the Shack Cam, a video camera feed that provides you a real time view of the line, but that's about as useful as a sign telling you a subway is coming without telling you when. And from that experience, Alex Winter and fellow partner Florent Peyre drew inspiration for real time data app Placemeter, which helps consumers pinpoint how long their wait will be.

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Behind the Scenes of Winter Wonderland Pop-Up Celsius at Bryant Park

Categories: The Story Of...

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Courtesy Celsius at Bryant Park
Celsius will be open until March 2 for your post-skating celebrations

Stomaching Midtown is easier now that the majority of tourist hordes have dissipated post-holidays -- and sometime before winter ends, it's worth stopping by Celsius at Bryant Park (42nd Street and Sixth Avenue). The two-story snow white structure is a symbol of human ingenuity, which can be just as heartwarming as the traditional tree-lighting ceremony.


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Bo's Marries Big Apple With Big Easy

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Courtesy Bo's via Facebook
Louisiana Redfish, one of the main courses reminiscent of New Orleans
Chef Todd Mitgang is a native Long Islander, but his restaurant resume encompasses everything from Thai cuisine at Kittichai to Mexican street fare at Cascabel Taqueria. So when the opportunity to expand his horizons by opening Bo's (6 West 24th Street, 212-234-2373), a New Orleans-inspired restaurant, in Manhattan fell in his lap, Mitgang embraced it as a challenge, focusing on the blend of European, African, and American influences that defines this type of food.

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[Updated] For Easter: The Story of Hot Cross Buns

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Hot cross bun at Amy's Bread
Howard F. asks: What is the religious significance of hot cross buns, and where can I get them?

Dear Howard: Hot cross buns are an English pastry associated with Good Friday. Actually, some are like bread rolls, while others are more like muffins or even cupcakes in texture and taste. What they have in common is candied fruit inside, and a plus sign (+) of white powdered-sugar frosting on top. Additionally, many are flavored with cinnamon, making them a cousin of Cinnabon.

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Tale of the Toothless Kebab

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The legendary tunde ke kebab as served at Chote Nawab -- it strives to be the most tender kebab on earth (green and red sauces in background).


It sounds like a Twin Peaks episode: 100 years ago a one-armed chef, to please a toothless old royal family member, invented the tunde ke kebab. It seems the old codger had lost his teeth, and staged a contest to see who could come up with the tenderest lamb kebab, or at least one that could be most successfully gummed.

[See More Stories Of...: Pozole | Hash | Futomaki]

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The Story of Pozole

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This beautiful bowl of green pozole is Dish #2 in our countdown.


We're nearly at the end of 100 Dishes to Eat Now, our tasty countdown leading up to our Best of 2012 issue!


Many of us are familiar with the pork-and-hominy stew called pozole that's available as a weekend special at taquerias in East Harlem, Sunset Park, Hell's Kitchen, and Corona, among other places here and there in the city. Our pozole is generally a milky white, or on rare occasions when it can be found, a much spicier red color. Now an East Village restaurant offers a more obscure green version. And is it tasty!

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The Story of Hash

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This novel form of hash is Dish #15 in our countdown. But where did it come from?

Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our "Best of 2012" issue. Tune in every day (weekends, too!) for a new dish from the Fork in the Road team.

Say the word "hash," and the canned variety usually comes to mind. You know, the product that features potatoes and either roast beef or corned beef in an impossibly fine dice of stunning uniformity. Decanned and fried with an egg on top, it's a diner staple beloved of folks who crave salty foods.

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The Story of Futomaki

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The futomaki at Ootoya comes disguised like a birthday present.


Futomaki is a type of sushi that looks like a regular maki roll blown up with a bicycle pump, but still retaining its perfect cylindrical configuration. Measuring from two to three inches in diameter, it enfolds a combination of ingredients rolled up inside rice and laver (the rather unlovely English word for the dried sheets of seaweed known as nori).


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