Spring 2018: The Drinks Issue
In the midst of grim current events, these New Yorkers only make our city a better place to eat, drink and gather.
Departments
Starting with a Plant Breeder, Chefs Optimize Flavor from Seed to Plate
For decades, flavor has been a non-priority for most plant breeders. Now—thanks to farmers, chefs and diners—that’s starting to change.
In the East Village, Art and Anarchy Pay Off at Ruffian Wine Bar & Chef’s Table
Both the food and wine convey a refined coziness that allows you to get comfortable even while seated on a stool.
Mimi Sheraton’s Quest for a Classic Whisky Sour Yields ‘Mixed’ Results
Reading about so many of today’s celebrated bartenders and their wildly inventive cocktails, I wondered if any knew what a good old Whisky Sour is, and if, in fact, they even care to master it.
The Fluid Identity of New York’s Irish Bars
Neither history nor drink list nor name can confirm what you’ll find when you take a stool at one of the city’s Irish bars.
This Fruit Geek Is Disrupting Conventional Northeast Apple Growing and Cider Making
Local orchards are notorious for needing a lot of chemicals but seasoned agricultural consultant Mike Biltonen is bucking conventional wisdom with promising success.
On the Upper East Side, a Rare Book Library with 10,000 Titles on Food, Cooking and Nutrition
The New York Academy of Medicine has a copy of what’s generally agreed to be the oldest cookbook in the West.
This Chef Went from McDonald’s to Per Se—and Now Teaches Kids in Low-Income Neighborhoods
Through the Insurgo Project, chef Harold Villarosa is hoping to change how communities think about food.
Stocking Kalustyan’s Shelves, a Lifelong Chef’s Career Comes Full Circle
Operations manager Dona Abramson has become a maven to local entrepreneurs looking to make their mark at one of the city’s food beacons.
What Does Rescuing 59 Million Pounds of Wasted Food Look Like?
We joined City Harvest on a routine collection and drop-off route to try to visualize the 59 million pounds of food they will rescue this year.
I Don’t Eat Meat, So What Can Spain Offer Me?
I wanted to say “yes” when offered most local bites and order off menus without asking any questions—but how?
In Normandy, a Taste of Cider’s Past, Present and Future
What to try and where to go if you’re craving a deeper, more complex and ultimately more modern understanding of this iconic cider region.
