City Council Stands Up for Fast-Food Chains; Unlaid Eggs in VogueSome City Council members, apparently swayed — purely on principle! — by the plight of the big fast-food chains, oppose Mayor Bloomberg’s proposed law to make them post calorie information. [NYP]
The latest fad among Haute Barnyard types, like Dan Barber of Blue Hill? Unlaid eggs. [NYT]
Related: The Haute Barnyard Hall of Fame [Grub Street]
Bad news for cheesesteak lovers: The New York outpost of Tony Luke’s has severed its ties with its legendary Philadelphia headquarters and is now called Shorty’s. Also, Ollie’s Brasserie has closed, leaving the city with just one Chinese brasserie. [NYT]
Related: City’s Chinese Brasseries Double [Grub Street]
The Underground Gourmet
Centovini’s Porchetta Sandwich Makes Us Think of Hall & Oates
Ever since Philadelphia-based Tony Luke’s set up a Hell’s Kitchen outpost, the Underground Gourmet, in spite of Ms. UG’s protests, has looked for any excuse to find himself in the dismal vicinity of Ninth Avenue and 41st Street. The reason? Tony Luke’s syntactically challenged signature sandwich, the Roast Pork Italian. What distinguishes this substantial specimen from other hoagies is the ingenious addition of bitter broccoli rabe to the combination of juicy pork and sharp provolone.
In the Magazine
Where to Eat 2007: The Lazy Man’s GuideWhere to Eat 2007, Adam Platt’s panoramic look at the New York restaurant scene, is a lot to digest (ahem) — thousands of words on the city’s best foods, high and low, from the big-box extravaganzas that constitute “Vegas on the Hudson” to the fetishized beef slabs that are “Designer Steaks.” As much as we enjoyed the essays, though, it’s the blurby lists, of course, that we went to first. Here are some highlights.