In this week’s magazine, Rob and Robin deliver the definitive guide to buying meat and dairy in the Union Square Greenmarket, along with welcome news of a pizza renaissance in Brooklyn. The Robs also manage to find a decent boxed wine and deliver news of two new restaurants, in Harlem and on the Upper East Side. You’ll also find a recipe for fluke and Gael Greene’s notes on Hundred Acres. In the “Intelligencer section,” read about a former West Village diner destined to be a high-end chophouse.
Union Square Meat Market
Pizza, New-Brooklyn Style
In Season: Fluke
Insatiable Critic: Hundred Acres
Restaurant Openings: Talay and Shalizar
Boxed Wine: Fill ‘Er Up
Greasy-Spoon Crisis Grips W. Village [NYM]