Mortar and pestle? We never thought we would be inspired to buy one, but it’s all we can think about after watching Chef Andy Ricker and J.J. Goode speak about the process of putting together their cookbook about Pok Pok, Mr. Ricker’s wildly popular bicoastal restaurant.
One of the most interesting aspects of the conversation between Chef Andy Ricker and J.J. Goode was the amount of research and exploration into Thai culture, and the breadth of information present in the smallest detail of this book.
The myth is that 90 percent of restuarants fail within the first year of opening. While that stat has been debunked, (around 60% fail over three years is more accurate), having a restaurant open for two decades is something to be proud of. Pescatore has been a local haunt with a loyal clientele due to its quality dishes infused with coziness and expertise. Each Sunday, starting on November 10th, customers can get a $20 prixe fixe dinner featuring marinated olives, peasant bread, salad, and a Parmesan dish served with garlic bread. You can choose from a variety of Parmesan options: veal, chicken, shrimp, eggplant or meatball. An extra $5 gets you a glass of red or white wine.
955 Second Avenue, New York, NY 10022
Soho, NY – The molto perfetto pairing of Ripiena (stuffed pizza) and a chilled bottle of Peroni transported us instantly to the town of Sorrento in the south of Naples. Adjacent to sister restaurant Forcella at 334 Bowery, A Slice of Naples is the latest creation of certified Neapolitan Pizza Master Chef Giulio Adriani, whose 30 years of cooking experience all started with his Neapolitan grandmother, “Nonna Maria”, and whose claim to fame came from his Montanara, a pie where the dough is flash-fried, topped, then finished in a 1,000°F wood-burning oven.
Bread has been a vehicle for meat, cheese, vegetables and condiments for hundreds of years, but it wasn't until the English aristocracy branded the popular snack of bread and meat that the sandwich got its name. Its popularity reached the United States, and the rest is history. We are now blessed with a wide variety of sandwiches from all corners of the country, from the French Dip in Los Angeles to the Muffaletta, which began nearly a hundred years ago by Italian immigrants in the French quarter in New Orleans. And of course, we cannot leave out the East Coast favorite, the Philly Cheese Steak, nor can we overlook the iconic grilled cheese. Today, the average American eats 193 sandwiches a year, with ham being the most popular variation. We at Joonbug are celebrating National Sandwich Day by bringing you the best sandwiches in the city--they're the some of the most creative, intuitive, and, yes, delicioius creations out there. Added bonus: they won't break the bank. Sandwiches represent affordable culinary elegance.
Halloween marks the beginning of the season in which all anybody wants to do is take a break from the constant bombardment of holiday gift-giving propaganda and curl up by a toasty fire with a steaming cup of hot chocolate. This is New York though, and few people have functioning fireplaces let alone the time or patience to “curl up” anywhere.
Fortunately, there is now a far more feasible alternative available to city-dwellers. Taking the place of the People’s Pops summer outpost in Park Slope is an ice cream parlor-style hot chocolate bar offering a cozy respite from the cold. Winter Warmers will serve up milk, dark, white, and butterscotch hot chocolate, apple cider, and the enticingly decadent hot butter batter.
Korean tacos with Short Rib? Spicy Pork? Tofu? Sign us up.
Some background on Mr. Choi straight from the horse’s mouth:
Roy Choi was born in Seoul, Korea and raised in Los Angeles, California. He graduated from the Culinary Institute of America and went on to cook at the internationally acclaimed Le Bernadin. He was named Best New Chef by Food & Wine in 2010 and he and his Kogi BBQ team are the recipients of a 2009 Bon Appetit award for excellence in culinary innovation. Choi is the co-owner, co-founder, and chef of Kogi BBQ, as well as the restaurants A-Frame, Chego, Sunny Spot and upcoming POT. He lives in Los Angeles, California.
Members of both the pro and anti Candy Corn camps might be interested to know where the hell this admittedly unique and arguably bizarre tasting snack came from. Apparently, the answer is George Renninger (aka Big Daddy Candy Corn), a candymaker at the Wunderlee Candy Company in Philadelphia. Renninger invented the candy from sugar, fondant, corn syrup, vanilla, and marshmallow creme sometime in the 1880's. He sold the corn-shaped candy (originally called "Chicken Feed") to Goelitz Candy Company (now known as Jelly Belly) as a symbol of harvest that would appeal to agrarian America. Through the trials and errors of mass production, Goelitz Co. made it into the Halloween staple it is today: the slow, labor-intensive Candy Corn creation process meant that it was only made from March to November, meaning that Candy Corn would really hit the market around the end of October--or, Halloween.
Since 1981, Good Enough to Eat has been serving up heartwarmig and palate pleasing American comfort food on the Upper West Side. This past summer, the restaurant relocated to a bigger, renovated location on 85th and Columbus. The decor, menu, and overall cozy vibe remain the same, and this new and improved UWS staple always packed with regulars is certainly worth a visit.
Breakfast, Lunch, Dinner, and the ever-popular Brunch menus feature wholesome staples like crispy and light onion rings, griddled cornbread, tuna melts, beer battered chicken fingers and daily specials using seasonal ingredients.
By now, the weather’s gotten cooler, the leaves have started to turn, and there’s no denying that Fall has officially arrived. This time of year means many things to many different people, but if you’re a long distance runner, there’s only one thing on your mind. That’s right, folks: it’s Marathon time.
Whether you’re running yourself or just down to watch from the sidelines, we’ve got the hook up for all your Marathon food and drink needs.