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Telling the Story of How New York Eats
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March/April 2009

Mar 02 2009 Curt Potter March-April 2009

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In This Issue

4
 GRIST FOR THE MILL
6
 NOTABLE EDIBLES
11
 FINANCIAL TIMES
The Recession Busters
How industry experts are weathering the economic downturn.
15
 IN THE KITCHEN WITH
Robert Krulwich
Correspondent for NPR’s science desk and co-host of WNYC’s Radio Lab.
20
 INDIGENOUS INDUSTRY
Matzo Mitzvah
Baking like it’s 1925.
24
 THE ART SECTION
McSorley’s Bar
John Sloan’s painting captured—and catapulted—the alehouse institution.
26
 THE GRID
You Want Fries with That?
Energy security, meet buffalo wings.
31
 CHEFSPEAK
Net Loss
Shad swim against the tide of time.
38
 BACK OF THE HOUSE
The Cleaver Company
Changing the world, one hors d’oeuvre at a time.
44
 LIQUID ASSETS
Through the drinking-glass, and what Del found there
From seediness to scenesters, one bartender’s career bears witness to Gotham’s evolving liquor landscape.
50
 INSIDE THE INDUSTRY
Not So Cut and Dried
Chefs seek a cure to the Health Department’s charcuterie crackdown.
55
 OVEN'S EYE VIEW
Boulud’s Boulanger
In a city of outsourced baking, one man still fills the breadbasket.
60
 BEHIND THE BOTTLE
No Shame in Being Sweet
Anthony Road 2006 Martini Reinhardt Selection Vignoles Berry Selection, $45.
72
 AFTERTASTE
COVER
Shad fisherman along the Hudson River near the George Washington
Bridge, mid-century.
Photograph by Luis Marden/National Geographic Stock Images,
nationalgeographicstock.com

 

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