Food + Drink
I recently had the opportunity to sample some of the new items on the menu of Theater District restaurant Insieme (Italian for “together”), compliments of new executive chef, Andres Julian Grundy. As a New York City resident, I’m required to feel compelled to avoid Times Square and the immediate vicinity whenever possible. But this restaurant is making me second-guess that compulsion.
Q: What’s the first rule of Test Kitchen?
A: The chefs make—and break—the rules of Test Kitchen.
At the experimental eatery on the southern edge of Beverly Hills, where a rotating cast of L.A.’s finest previews new menus and tries out specialty dishes, nothing stays the same except the location.
Brooklynites have been able to find vegetables, beer, and even wine produced in their own borough for quite awhile now. And while they’ve found ways to brew beer in their apartments, they haven’t been able to make their own vino. At least until the borough’s first winemaking center, Brooklyn Winery, opened its doors in Williamsburg a few weeks ago.
Don’t forget the PEEPS™ when planning this year's New Year’s Eve celebration. That’s right—they’re not just for Easter any more.
From December 29-31, PEEPS Fest will be held in the center of historic Bethlehem, PA. Surely destined to rival Burning Man, this celebration of the age-resistant marshmallow treats will feature live music, art, performances, a recipe competition, a 5K run, ice-sculpting, glass-blowing, and a PEEPS diorama competition (with scholastic and corporate divisions!).
As if any of us in the northeast part of the country needed further proof, today’s chilling weather is another reminder that it’s time to put our shorts and tees into hiding—and bust out the pea coats and scarves.
Thankfully, I discovered that I can continue to get a taste of summer throughout the upcoming winter months, in the form of Maine-style lobster rolls, courtesy of the Red Hook Lobster Pound.
It would seem that London's best burger is being served from a food truck. How do we know? It's not just the long wait—an hour and a half on a recent Sunday. It wasn't just the ringing endorsement by renowned food columnist Richard Johnson, who said of this particular burger that he'd “found something that bettered perfection.” The Meat Wagon's offering was just named “Best Sandwich” in a cook-off judged
by restaurant big-wigs Marco Pierre White and Mark Hix, among others.
You've carved the pumpkins and stocked up on candy. Now, hit the liquor store. Hotels across the U.S. are preparing for Halloween with signature cocktails that are the perfect adult treat. We've rounded up the best from bar-epicenter, New York City. Make the trip or concoct your own for a party at home.
The Tonga Room and Hurricane Bar—the famous and famously over-the-top tiki lounge at San Francisco's Fairmont Hotel—may soon be sold, dismantled, and moved, or even closed altogether, as the hotel prepares a major renovation.
This is San Francisco, though, where the unexpected is an everyday occurrence, so it's not surprising that the city planning commission is withholding its approval of the hotel's plans while considering the room's "historic importance." A Tiki bar? Historically important? As I said—this is San Francisco, after all. Check out this amateur video for a sense of the bar's charming weirdness.
As with men and women, behind every great religion you’ll find a greater kitchen. At least that’s Vikas Khanna’s theory. In his new film series, Holy Kitchens, the 38-year-old chef delves into the relationship between food and faith. For the first installment, Holy Kitchens: The True Business, Khanna visits the Langar (or, community kitchen) of Harimandir Sahib—also known as the Golden Temple—the holiest site in Sikhism, in Amritsar, India. It’s an appropriate debut subject for Khanna, who was born in Amritsar. Though he now lives in Manhattan, he maintains very close ties to his homeland.
My foodie friends used to be horrified by my penchant for street snacks. For years it created a significant rift between us. While they spent their weekends at farmers’ markets, taking knife-skills classes at the Culinary Institute, and trying to snag a table at Wylie Dufresne’s latest chic eatery, I was scarfing down empanadas at random Brooklyn intersections and scouring parking lots for new taco trucks.
This past Saturday, we finally broke bread at the same metaphorical dining table. The source of our new common ground? A one-day street-food extravaganza hosted by New York magazine’s food blog, Grub Street.