You are reading, right here, the Best Website Focusing on Food, Beverage, Restaurants, or Nutrition. We were nominated with some fantastic sites—Epicurious, the gold standard and goldmine of great stuff, and Saveur, with a beautiful redesign and some cool, forward-thinking features—so it's not baloney to say that we were honored to be nominated. It's a whole lot of fun to win, though. We're not that far from our scrappy, unpaid-staff-in-my-apartment days, so it's especially gratifying to have the august folks at the James Beard foundation look kindly on our work. Hooray and congratulations to our talented, driven staff, who care about making even the smallest things great.
After a long search by several Chowhounds for a New England-style hot dog bun, they've found a local source. This bun may look like a thick slice of bread, but it's a actually a roll with a crust around the outer edges but left bare on each side for easy toasting.
Peripatetic made the find at The Market Grill. The owner is from Massachusetts, and Market Grill bake the buns in-house. They're excellent, but the dogs themselves are a little disappointing, confesses Peripatetic. However: The manager says you can buy the buns separately if you call ahead. Might want to do that anyway, as Market Grill sometimes runs out of buns early.
Peripatetic also says the fries are outstanding, "better than Oinkster or Wurstkuche in my opinion."
The Market Grill [Inland Empire]
525 South Shamrock Avenue, Monrovia
Time magazine called the James Beard Foundation awards "the Oscars of the food world," and that's about right: The event is high stakes, star-studded, self-celebratory, and very, very long. The event's gracious (and alarmingly skinny) emcee Alton Brown had a running gag about slogging through the 17-page schedule of events that turned out to be not so much of a running gag as an accurate ongoing update. (Final time of last night's event at New York's Lincoln Center clocked in at around three hours.)
"They are no longer affiliated with B&R and are now serving McConnells of Santa Barbara ice cream. Run, don't walk, over there and try their Turkish Coffee ice cream." – trojans on the transformation of an old Baskin-Robbins
"It's made with a 4 lb. all-beef chuck patty that's shaped in-house and broiled. It's served on top of a 14" crispy egg bun with half a head of iceberg lettuce, red onion, tomato, mayo, dill pickles, and 10 slices of aged cheddar cheese...Surprisingly, it was a really good burger." – attran99, on the OMG Burger at The Catch
There are some traditions that have stood the test of time—for good reason. Pasta alla carbonara, for example, should not be made with bacon instead of pancetta. Adding cream to it, a crime in my opinion, turns it into a completely different dish.
Wineglasses are shaped with a stem (to prevent your hands from smudging the glass and from warming the liquid) and a large round bowl (to aerate the wine and help you appreciate the aromas). It doesn’t hurt, either, that they feel sexy in your hands.
Once the massively unhip province of Nick at Nite TV moms like June or Donna, pretty femme aprons are staging something of a return. They have their own blogs, art exhibits, media attention, pages on Facebook.
The ultimate kiss of mod approval: the crafty clothing/housewares chain Anthropologie's line of delicious vintage-look aprons. Every design would inspire one to throw dinner parties for the sole purpose of being seen in these beauties, but the Owl Invasion model has my credit card calling to me.
Owl Invasion Apron, $38
Glendale is hungry sizes up his quiet Queens neighborhood as arid turf for Chowhounds, a place fed mostly by franchise grub, mediocre pizza, and dismal Chinese takeout. So Organic Village, a vegetarian raw food specialist, seems to have dropped in from another planet. "Opening this kind of restaurant in a neighborhood like Glendale is downright radical, bordering on the subversive. And I LOVE IT!!!" he says.
Burritos, Thai coconut noodles, hemp sandwiches, and the "Cookies and Cream" smoothie, all cleverly concocted from vegetables, fruits, and seeds, are his early favorites. "The food here is full of intense flavors, vivid contrasts, wonderful textures, and dramatic crunches," Glendale says. "This is great stuff and all new to me, a bacon-lovin' guy who occasionally swings organic. They use high quality ingredients and clearly know what they're doing. Even if you're a carnivore, check this out."
Organic Village [Glendale]
79-15 Cooper Avenue (near 79th Place), Glendale, Queens
Discuss: Glendale! In. The. RAW!!!
Kaffe 1668 is a downtown coffee lover's little secret, Bone Thug n Hominy suggests, a serious-minded café that grinds single-origin beans and brews on state-of-the-art Clover machines. "You rarely see this place on the list of New York's best coffee shops," he says, "but it's the best cup of drip coffee in the city." Prices are steep, he adds, at $3 to $4.50 a cup, but connoisseurs will appreciate the quality and attention to detail. firni likes the hot cocoa, muffins, and especially the coffee ("no cream or sugar is needed, which is a first for me").
Kaffe 1668 [Tribeca]
275 Greenwich Street (between Warren and Murray streets), Manhattan
Discuss: Kaffe 1668 – Tribeca