Adesso's abundance of cured meats. ... WATCH THE VIDEO
There aren't many places like Out the Door, where you can get a coconut-caramel brioche, hot Vietnamese coffee, chicken porridge, and semolina pancakes with cherry compote. ... WATCH THE VIDEO
Terroir Natural Wine Merchant & Bar is filling a unique niche: supporting small wineries (mostly French and Italian) that produce wines "naturally." The way Terroir defines natural, says co-owner Dagan Ministero, is wine that is organic or biodynamic, and fermented naturally with native yeasts that are found on the grapes or in the cellars. Ministero says that the biology of a place is just as relevant to the idea of terroir as rain or the soil. READ MORE
A vol-au-vent filled with shrimp cooked perfectly and sauced in a rich, creamy curry is not something that screams out food truck fare. Neither does foie gras torchon, or anything involving a truffle emulsion. But the Spencer on the Go! truck does it, and does it well, serving upscale French food in a parking lot by Oil Can Henry’s, an oil change business at Folsom Street and Seventh. READ MORE
The noble hamburger deserves better than a slumming wine. READ MORE
Riddhi Shah wrote about food and gender yesterday in Salon, and though the article comes at the issue from an interesting angle initially (how do we assign gender to foods?), it ultimately doesn't tell us anything we haven't heard before: Our relationship to food has some biological underpinnings, but it's also tremendously influenced by our culture. And the U.S. has the luxury of being the most culturally (i.e., psychologically) invested in, and screwed up about, food.
What the hell is going on here? It’s a wine bar, and everybody’s drinking out of Mason jars. A sign says “Order at the counter,” but when you sit down, several different servers wander by, asking if you’d like to order. No origins or varietals are listed on the wine list, but rather descriptions like: “Softer than a Snuggie.” Polanski’s Knife in the Water is being projected on the wall, but generic ’90s alterna-rock is blasting from the speakers.
Don’t overanalyze it. It’s called Heart, not head. READ MORE
La Colombe's iced coffee packs something extra, says sam1: a double shot of espresso. The resulting brew is one of the best in town, bracingly strong but not burnt-tasting. The simple syrup that sweetens it has something unexpected going on, too; vanilla, sugartoof surmises.
The difference in Stumptown's delicious iced coffee is a deep chocolaty note, sam reports. Miss Needle detected something similar in the strong, smooth iced Kona at Roasting Plant.
Other hounds cool off with iced coffee at the single-origin-bean specialist Kaffe 1668, Abraço ("serious kick," reports Bone Thug n Hominy), Joe the Art of Coffee, Jack's Stir Brew, and RBC NYC.
And new in town is the Village outpost of Brooklyn's Nut Box, with a cold-brewed iced coffee that's thick, rich, and deeply flavorful. "Very delish!" Jess321 declares.
La Colombe Torrefaction [Tribeca]
319 Church Street (at Lispenard Street), Manhattan
La Colombe [SoHo]
270 Lafayette Street (between Prince and Houston streets), Manhattan
18 W. 29th Street (between Broadway and Fifth Avenue), Manhattan
Roasting Plant [Lower East Side]
81 Orchard Street (between Broome and Grand streets), Manhattan
Roasting Plant [West Village]
75 Greenwich Avenue (near Seventh Avenue S.), Manhattan
Kaffe 1668 [Tribeca]
275 Greenwich Street (between Warren and Murray streets), Manhattan
Abraço [East Village]
86 E. Seventh Street (at Mott Street), Manhattan
Joe the Art of Coffee [Greenwich Village]
141 Waverly Place (at Gay Street), Manhattan
Jack's Stir Brew Coffee [Greenwich Village]
138 W. 10th Street (between Greenwich Avenue and Waverly Place), Manhattan
RBC NYC [Tribeca]
71 Worth Street (between Church Street and Broadway), Manhattan
The Nut Box [Greenwich Village]
49 E. Eighth Street (near University Place), Manhattan
Discuss: Best iced coffee?
Celeb chef Tyler Florence's new restaurant, Wayfare Tavern, just opened and is packing in foodies and Food Network fans alike, says Foodnut8. The chef de cuisine, Michael Thiemann, comes from Merriman's in Hawaii and the Hapuku Lodge in New Zealand, but the focus at Wayfare is on American comfort food made with local and sustainable ingredients.
The food is "surprisingly very good for a brand-new place," says Foodnut8, who particularly liked the baked avocado with crab, pickled anchovies, organic fried chicken, and smoked Sonoma pork ribs.
The old-fashioned decor is "out of the Barbary Coast era with dark wood floors, old school lightbulbs, lots of hunting trophies," and other details, Foodnut8 says. The dining area sprawls over two floors, and there’s also counter and rustic booth seating, plus a billiards room.
Wayfare Tavern [Nob Hill]
558 Sacramento Street, San Francisco