Photo: Danny Kim
Inspired by Harlem’s fried-fish shacks, Baltimore’s “lake trout” lairs, and, yes, McDonald’s Filet-o-Fish (which turns 50 this year), some notable chefs are treating the undersung sandwich as if it were the new burger or something. Click through the slideshow to see versions from Talde, Eataly, and more.
This story appeared in the July 16, 2012 issue of New York Magazine.
Plus:
• The Cheap List
• A Survey of Pizzaiolo Innovation
• The Bun Explosion
• Asian Hipster Cuisine
• Platt Ranks Dirt-Cheap Meals
First Look at Fitzcarraldo, Serving Ligurian-Inspired Cuisine in East Williamsburg
First Look at Betony, Serving Seasonal Modern-American From Two Eleven Madison Park Vets
Cocktail Country: Outstanding Drinks From All 50 States
Preview Endgrain's Comfort Food, Menus, and Unholy Good Biscuits
A Look Back at La Grand Parillada, Starring Javier Plascencia, Aquiles Chavez, And Jose Ramon Castillo
The Genius and the Goofy: Glimpsing the Future at the National Restaurant Show
