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Craft's Chefs Go On The Lamb

Lamb tongue, saddle, and belly will be among the featured items at Craft's "For the Love of Lamb" dinner.

By Hadley Tomicki

Dovetail's Deconstructed Muffuletta Is a Trojan Horse for Lamb's Tongue

Dovetail, John Fraser’s new Upper West Side restaurant, is enjoying a critical reception not seen in some time. Adam Platt’s three-star review highlighted the deconstructed muffuletta sandwich with fried lamb’s tongue. Fraser says the dish came to him in a dream but also has a more practical explanation: “Lamb’s tongue is not the easiest thing to sell, so you have to pair it with something really interesting.” As always, mouse over the different elements to hear them described in the chef’s own words.

Suba’s Spanish Lambapalooza

Spanish fine dining has been a hard sell in New York, but insofar as anyone has been able to make a go of it, it’s Seamus Mullen. Suba, Mullen’s chicly dungeon-like space on the Lower East Side, produces some of the city’s most intense and inventive Spanish-inspired food, and the Silla de Cordero, or saddle of lamb, is a perfect example. Three separate parts constitute the saddle, and Mullen puts them all together on plate, a tribute to the Spanish love of lamb: “the whole dish is about lamb, soup to nuts” he says, “lamb tenderloin, lamb belly, lamb loin, sheep’s milk cheese, sheep’s milk yogurt, and a nice lamby vinaigrette. We love it.” As always, mouse over the different parts of the dish to hear them described in the chef’s own words.

Riding the V Line: A Turkish Oasis at Sip Sak

We're riding the B and V from Coney Island all the way to Forest Hills, jumping off frequently to rave about our favorite restaurants and food stores near the subway. This week’s location is 53rd and Lex, the V’s last stop in Manhattan. It’s delis and hotels everywhere you look, and it doesn’t get much better as you head east on 53rd Street. But hang a right on Second Avenue, and pop into Sip Sak, Orhan Yegen’s one-of-a-kind take on Turkish fast food.

A ‘Clean, Elegant’ Lamb Trio at Le Cirque

Christophe Bellanca, the new chef at Le Cirque, is a veteran of a number of Michelin-starred kitchens in France, and his work at the venerable restaurant shows off classical French technique in spades. Everything is pared down to its most basic essence, and even dishes like this lamb trio seem elemental in a very purified, austere way. “I wanted something that was interesting, clean, and elegant,” the chef says, and he got it. As always, mouse over the different sections of the image to hear it described in Bellanca’s own words.

Hello, Five Guys Burgers; Bush Versus Overfishing

The Five Guys burger chain, which has fanatical adherents in Washington D.C., came to New York without anybody knowing it. And the burgers at its Queens location are outstanding. [Serious Eats] All we have to do to replenish the ocean's devastated fish populations is to leave them alone, which is well within the power of our unpopular president. [NYT] Shock jocks JV and Elvis have, predictably, been fired for their idiotic Chinese-restaurant phone prank, in which they called up live to ask for “shrimp flied lice” and “some old dung.” [WNBC]