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.
Profiles in Greatness
Found in Translation: How a Spanish Delicacy Wooed Tertulia Chef Seamus Mullen
Seamus Mullen once ate a tiny egg sandwich in Spain, and he can’t stop cooking it.
Print Serves Up Indelible Eats in an Unlikely Locale
Everyone thought Adam Block was nuts to open an ambitious eatery on far West 48th between 11th Avenue and the West Side Highway, also know as nowheresville.
Local, Localer, Localest: Bill Telepan Takes TriBeCa
At his new location, Bill Telepan kicks it down a notch.
Wylie Dufresne’s “Shrimp and Grits”
The dish — which contains no grits, and no recognizable shrimp — is an exercise in imagination.
The White Horse Tavern
Old-school watering hole.
Flour Power
Kamel Saci might be facing off against a fellow judo fighter in a championship match today, if a knee injury and a subsequent, much more happy, accident hadn’t intercepted his Olympic-bound path. Instead, at NoHo’s adored Il Buco Alimentari e Vineria, the former French champ turned boulanger is knocking out an awesome assemblage of bespoke breads that go head to head with the city’s best.
It Takes a Rock-Piled Village
In the dawn of the 1980s, Nicola Marzovilla was a humble workaday ladieswear salesman with a dream: to make New Yorkers know and love the cuisine of his homeland, Puglia, Italy.
Community, Edible Icons, Edible Nation, First Person Rural, Food for Thought, Food Politics, Higher Education, Hungry City, Ideas, Local Heroes, People, Profiles in Greatness
Wendell Next Wednesday: Berry Is Coming to Town
The greatest, most inspirational texts of the good food movement are the many writings of Wendell Berry, who will be honored here in Manhattan next week.
RedFarm Doesn’t Serve Your Father’s Chinese Food
Rather than hot-and-sour soup and General Tso’s, dinner here might include chanterelle-stuffed spring rolls shaped like flowers or succulent, anise-kissed free-range chicken.
How Aquavit Brought a Nordic Spirit to Midtown
For 26 years, innovation has been the water of life for Aquavit.
Toast of the (Old) Town: A Century-Old Bar Specializes in Companionship and Cameraderie
Here’s to history, goodwill and 100-year-old urinals
