Displaying all articles tagged:

John Stage

  1. What to Eat
    See Dinosaur Bar-B-Que and Fatty ’Cue Work Their MagicTwo videos show you how they do the ‘cue.
  2. Slideshow
    First Look at the New Dinosaur Bar-B-Que, Opening September 30The barbecue favorite is relocating to a space with a larger bar and a proper stage.
  3. Empire Building
    Dinosaur Bar-B-Que’s Expansion May Be Low and SlowDon’t get too excited about Dinosaur Bar-B-Que’s expansion just yet.
  4. The Food Chain
    Dinosaur Bar-B-Que’s John Stage Fell for Ouest’s Crispy Egg When ItWherein one chef tells about a dish they recently enjoyed courtesy of another chef, then that chef tells us about a dish they enjoyed from …
  5. The Food Chain
    Masa Takayama Craves Dinosaur Bar-B-Que’s Big Ass Pork Plate“The takeout does not satisfy the craving.”
  6. NewsFeed
    The Big Apple BBQ Block Party Demands a Lot From Its VendorsCooking 7,000 pounds of barbecue isn’t easy. But pity the poor pit master schlepping here from out of state!
  7. The Gobbler
    Notes on the Local Barbecue Revolution Is the great Calvin Trillin rubbing his eyes in wonderment? Has New York become, after years of bitterness and complaint, a kind of glittering Kansas City by the sea? Or is New York actually a better barbecue town, these days, than K.C. or Memphis or any of the other fabled smoke pits around the country? With the success of Kansas City facsimiles like RUB, Danny Meyer’s annual BBQ festival, and the recent arrival of Hill Country, some respected barbecue hounds actually think so. And what does the Gobbler think? The Gobbler thinks barbecue is a lot better and more ubiquitous in the big city than it used to be. Here’s his guide to the new barbecue revolution.
  8. Foodievents
    More Than Just a Taste of New York Last night’s A Taste of New York, a major culinary gala presented by New York Magazine at the Puck Building and benefiting City Harvest, was an orgy of food and mirth. Over 30 of the city’s best restaurants, from Alain Ducasse to wd-50, set up tables with a signature dish, and a boisterous crowd of well-heeled foodies circulated around, trying the food and chatting up the chefs.