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A Toddle Around Jackson Heights With Floyd Cardoz of Tabla

Many are the times that we’ve found ourselves wandering around the Indo-Pak wonderland that is Jackson Heights, wishing we only knew a little more about what was behind the counters in all those sweet shops, restaurants, and grocery stores. So we recruited Tabla’s Floyd Cardoz, arguably the country’s top Indian-American fusion cook, and asked him if he would give us a quick guided tour. Floyd assented, and we headed off to Queens in a 1990 white Coupe DeVille, with empty stomachs and open ears.

How to Grill the Great Chain of Being, From Veggies to Steak

Just in time for Independence Day, we here at Grub Street would like to present this how-to guide to frills-free grilling. You will find no special spices, glazes, lavender-honey mustards, or wasabi rubs in this video. All you need is kosher salt, coarse pepper, good olive oil, a bag of Wonder buns, some American cheese, and the right meat and charcoal in order to cook right along with us. (We also recommend imbibing a little more beer than would seem reasonable on a typical afternoon.)

Fabiola Beracasa Gets Us Into the Gramercy Park Hotel’s Roof Club

How do you get to the Roof Club and Landscaped Garden of the Gramercy Park Hotel? Just take the elevator. Thing is, you’re going to need a private membership card to key it — and that’s why we suggest you set aside any ambition of seeing the place’s Damien Hirst paintings and amazing view in person and simply let Fabiola Beracasa give you the video tour. Chances are, even if you have $545 for a room or the wherewithal to gain admittance, you’re not going to have a drinking companion as lovely as Fab.

Tour the Red Hook Ball Fields With Chef Aaron Sanchez

The ad hoc Latin American food court at the Red Hook ball fields is one of New York’s great cultural centers, a place where anyone can go to experience South and Central American home cooking. The ideal person to guide you through it is Aaron Sanchez, one of the city’s top Latin chefs (Centrico, Paladar) and the author of La Comida Del Barrio: Latin-American Cooking in the USA. Aaron gave us an insider’s tour. If this doesn’t inspire you to get out to Red Hook this summer (here’s a map!), consider the following: The permit for the ball fields, which has been given to the vendors for many years, will be opened up by the Parks Department for bids from all comers in the fall. That means this summer could be your last chance to taste some of the best Latin American food in the city. Related: The Threat to Red Hook Unites New York’s Foodies

Post-Punk Band and Post-Punk Chef Team Up for Secret Dinner

This Wednesday 300 lucky diner-rockers convened at the ethereal Grand Harmony Place for the latest installment of the New York by New York series — a bat-mitzvah-inspired six-course vegan dinner by Post Punk Kitchen host and cookbook author Isa Chandra Moskowitz, with postprandial entertainment by spaz-rock band Man Man. Didn’t sign up to get the secret location texted to your phone? Check out our behind-the-scenes footage of the madness — from mind-blowing contortionists to mouthwatering cupcakes.

By Jonah Green

Fette Sau's Weird Williamsburg Barbecue Palace

As you probably know by now, Williamsburg’s Fette Sau is the latest entrant into the increasingly competitive New York barbecue field. It’s a trip visually, from the butcher diagrams looming on the walls to the hypnotic electric carving knives. As it turns out, the oak-smoked steak, pigs' tails, ribs, and other meats are no less impressive — or so we discovered when we talked product with owner Joe Carroll during our latest video visit. Related: New Hipstaurant Opens in Williamsburg

So You Thought Boiling Asparagus Was Easy, Eh?

Given that white asparagus comes around rarely and then only briefly, it makes sense to do everything possible to make it right. To that end, Rob and Robin have recruited Wallsé chef Kurt Gutenbrunner to demonstrate a method for slicing and boiling the vegetables. It’s so foolproof that even the most ham-handed New Yorker can execute it in his own home kitchen.

Wayne’s World: Varietal, Version 2.0

Though Varietal looked to be in for a bumpy ride when it lost chefs Ed Witt and Jordan Kahn, the ship seems to have been righted during the week that veteran chef Wayne Nish has been aboard. That was our impression, anyway, from the placid confidence with which owner Greg Hockenberry talks wine and Nish raps rabbit, in this, the latest moving picture from Grub Street Studios. Earlier: ‘Speedy’ Wayne Nish Remakes Varietal in One Week Flat

You Bet We Have Video of Folks Giving Opinions on Wild Salmon

Grub Street’s restaurant coverage takes a historic leap forward this week as we introduce video (or what we were taught to call moving pictures). Daniel Maurer visited Jeffrey Chodorow’s newest restaurant, Wild Salmon, on opening night Friday and got first reactions from diners, including their take on the Chodorow-Bruni feud and the challenges of exiting the place after a few drinks. Let us entertain you. Overheard: Wild Salmon Opening [Videos] Related: In Season: Wild Flounder [Videos] Earlier: Wild Salmon Swims Into View. Yes, ‘Pun Intended’