The Underground Gourmet: an open book.Photo: Rob Patronite
Rob and Robin’s new column, “Sides,” debuts in this week’s issue. In addition to scouring the city for great food, they’ll now be picking up bits and pieces of food and restaurant news. This week the Underground Gourmet discovers a new food magazine actually worth reading; follows an itinerant, sweatpants-clad chef to his new home; and tells a story of some little pigs and how they’re spending their Chinese New Year celebration (hint: it’s not setting off fireworks).
