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A custom-baked bing bun cushions two LaFrieda patties at Fuku’s U.S. Open outpost.
Outstanding tacos, a bacon-ranch sandwich named in honor of John McEnroe, and plenty of rosé.
The holidays are a distant, hazy memory for most, which is why this is the time people in the hospitality industry actually get to enjoy themselves.
Chef cameos can be fun, but they can also be an effective tool for recruiting and maintaining a talented staff.
“They are crazy and tend to be reclusive … You never ask where they found what they foraged or they might never come back.”
How about some single-estate heirloom coffee beans and a quick whip of raisin-infused, organic milk?
“They’re not all cloudy or funky or taste like poop or shoes.”
Grub Street called up the country’s best chefs with one simple directive: Show us the most beautiful thing that’s on your menu right now.
“I just felt so bad when I saw people standing out in the cold.”
Why busy restaurants might actually make less money than usual on February 14.
40,000 wings, a couple hundred gallons of sauce, 100 more gallons of blue cheese and ranch, and a thing that’s not quite a spoon, not quite a ladle.
“Some chefs push to the front, like, ‘Hey do you have my order?’ That doesn’t work.”
Food halls and markets are quickly becoming both vendors’ and diners’ preferred places for assembling some of New York’s very best food.
Expect fried Thai-style pork hock tacos, or beef-tongue Reuben-style versions.
A host of restaurants offering delicacies like grasshopper tacos, ant-flavored cocktails, or even traditional Thai silkworms.
Expect a particularly festive season this year, because the Vendy Cup is 10.
Owners Emily and Melissa Elsen plan to open a 3,000-square-foot mixed use facility in August.
Chef John Hall went back to his Alabama hometown, and he’s part of the next generation of progressive southern chefs.
Just in time for Pi Day, naturally.
Two sets of sibling-chefs are teaming up on the project.