Displaying all articles tagged:

Lee Brothers

  1. What to Eat
    Dr Pepper Ribs: Lowbrow Despicable or Lowbrow Brilliant?Josh Ozersky says ribs should never be braised; Ryan Skeen (?) has something to say about that.
  2. The New York Diet
    Lee Brothers Reinforce Delicious Southern-Food Stereotypes“We had a group of about eight or ten, so we did a big pot of grits from North Carolina with some half-and-half and a block of cheese mixed in, cheese grits.”
  3. What to Eat
    Today in Fried Chicken (and Waffles!): Café Shane, Lee Brothers, and HogA look at Hog Pit’s new brunch menu, and more.
  4. The Underground Gourmet
    Tuscan Square’s Meatball Maven Gets His Say — and Sandwich of the If you saw Page Six last Thursday, you know that there may be a vast meatball conspiracy upon us. A quick recap of the item: Restaurateur Pino Luongo yields to no one in his devotion to the study and the making of meatballs, and along with Coco Pazzo chef Mark Strausman, he is feverishly scribbling a manuscript entitled Two Meatballs in the Italian Kitchen. Yet Luongo was ignominiously left out of an article by the Lee brothers in the Times’s Dining Section entitled “The Expanding Meatball Universe,” which traced the not-so-recent popularity of the things to the giant beef-veal-and-pork orbs made by Ápizz chef-owner John LaFemina (author of A Man and His Meatballs). Luongo smelled a rotten polpetta.