New York rss

Restaurant recommendations, new openings, and highlights from the NY Chowhound community.

The Chow Hood Under Your Feet: Eating Around Bay Ridge, Brooklyn

In Bay Ridge, Brooklyn, the flags tell the story—or at least part of it. Banners in the colors of Italy, Ireland, Norway, and other old-world homelands—often unfurled right next to the red, white, and blue—fly on nearly every block of the main commercial avenues, proud emblems of a parade of newcomers who've continually remade this harborside neighborhood since the Dutch West India Company staked its claim in 1652. READ MORE

The Marshal: Farm-to-Table, Without Making a Stop at Fussy

If the thought of farm-to-table cooking summons a vision of precious foodie hell, consider The Marshal. One entrée, roasted in a wood-fired oven, showcases beef from Arcadian Pastures up in Schoharie County, stuffed with handmade mozzarella from Tonjes Farm and parsnips from Dagele Brothers, both in the Hudson Valley. They're calling this dish meatloaf, and at least one Chowhound is all in. READ MORE

It’s Slow Cooker Sunday! Make This Spicy Pulled Pork.

This variation on pulled pork highlights flavors from Mexico, with a touch of the Yucatan. It's one of my favorites for Slow Cooker Sunday. The tart flavor of the tomatillos balances the earthy, slightly smoky achiote spice; the sweet-sour orange juice balances the spicy jalapeños. They all merge with the richness of the pork shoulder to make something really delicious and laid-back. READ MORE

Indian-Caribbean Bites in Queens’s Little Guyana

A Chowhound from Guyana, hankering for the tastes and textures of the old country, has found them in a standout flatbread from Queens's Little Guyana READ MORE

Early Report on the Gander, a Kick-Back Follow-Up to Recette

Having made his name with elegant, seasonal small plates at Recette, Chef Jesse Schenker was ready to kick back a bit. The Gander, his two-week-old follow-up, is bigger, cheaper, and more casual, a place to "put the pretension aside, cook for a bigger audience, and just make really good food," as he told Fork in the Road. READ MORE

In the East Village, Middle Eastern Like Mama Used to Make

Mom's in the kitchen at Au Za'atar, and owner Tarik Fallous couldn't be happier. Fallous's mother is cooking the Lebanese food he grew up with, as well as a pan-regional menu of dishes from around the Middle East and North Africa. Grilled baby lamb chops seasoned with za'atar, the Middle Eastern spice blend that gives the month-old restaurant its name, are a highlight, Pookipichu writes on Chowhound, as is Tunisian-style Couscous Royal with lamb, chicken, and well-seasoned, nicely charred house-made merguez. (One misfire, she reports, is unbalanced, "relentlessly smoky" baba ghanoush.) READ MORE

Telepan Local: Keeping It Casual in Tribeca

Eight years after taking his market-centered cooking to the Upper West Side, Chef Bill Telepan has introduced a less dressy version downtown at three-month-old Telepan Local. In contrast with the Michelin-starred Telepan uptown, his new place offers simpler, smaller dishes—American tapas, he calls them. READ MORE

Great Matzo Ball Soup in New York City

As Passover draws near, many of us think about making our own matzo ball soup. Then we think again. Who needs the tsuris? There are so many ways to screw it up, like overhandling or undercooking the matzos. And there's the knotty question of knaidel density: Which is superior, the floater or the sinker? In the end, it's often best to leave these things to the pros—as savvy (or perhaps lazy) New York Chowhounds do at these five reliable favorites. READ MORE

Sushi Is Red Hot in New York Right Now. Here’s Where to Go.

A Tokyo-trained traditionalist who refined his craft serving a clientele of discerning Japanese expats in Manhattan. A French-born, Florida-raised, Kansai-schooled chef whose watchword is "Serious sushi, but not serious people." A longtime master's apprentice who graduated from omelet guy to top knife at a four-star destination where his name's on the door. These are some of the diverse personalities who are making news at an extraordinarily newsworthy time for New York City's sushi scene. Their restaurants, which have been the talk of Chowhound, are listed here in alphabetical order. READ MORE

World-Class Chocolate from a Manhattan Cubby

Amedei happens to make the best chocolate on Earth, suggests Pierre Hermé, who knows a thing or two about sweets. You be the judge: The medal-winning bean-to-bar artisans from Tuscany opened their first U.S. shop late last year in a walk-in closet of a space near Union Square. You be the judge: The medal-winning bean-to-bar artisans from Tuscany opened their first U.S. shop late last year in a walk-in closet of a space near Union Square. READ MORE