Underground Gourmet on El Almacén; Iuzzini Creates Rhubarb Pickles

El Almacén.
El Almacén. Photo: Hannah Whitaker/New York Magazine

In the magazine this week, Robin Raisfeld and Rob Patronite head to Williamsburg’s Argentine restaurant El Almacén, where Toloache chef-partner Julian Medina acts as “unofficial consultant —at least on the Pan-Latino part of the menu. That’s where the restaurant deviates from the mixed-grill-and-Malbec mold of Buenos Aires–themed joints.” Veloce Pizzeria is opening this week, as well as Sfoglia offshoot Civetta, and Jo’s, an American bistro. ‘Tis the season for barbecue, and Char No. 4 has a $22 deal: “three meats …, two sides, a draft beer, and a one-ounce whiskey pour.” Finally, look to Johnny Iuzzini for something else to do with rhubarb besides pie. The pastry chef shares his rhubarb-pickle recipe with Rob and Robin this week.