In addition to the city’s top cheese shops and Greenmarkets, you’ll find Consider Bardwell’s cheese at Daniel, Eleven Madison Park and Roberta’s.
Among other reasons, you work in Midtown and can’t afford to eat at Michael Jordan’s steakhouse every day.
It’s nearly 10 years since I wrote the editor’s letter for the launch of Edible Brooklyn — and over seven since I typed Edible Manhattan’s first.
The dudes behind Carnal met when they both worked at NoMad, and their combined resumes include Betony and Roberta’s.
Although the time approaching the holidays always feels rushed, our editors are making time for these events. And we think you should, too.
Launched three years ago by three Manhattanites, FarmersWeb is a sort of virtual Hunts Point for everything from chicken to cherries to cheese, connecting 400 city buyers to dozens of local farms — with more on the wait list.
Our Brian Halweil recently joined WNYC’s Amy Eddings on Last Chance Foods to discuss why “squid is the kale of the sea.”
If you’ve shopped at Whole Foods or Trader Joe’s, eaten at Chipotle, or even read Righteous Porkchop, then you may already know about Niman Ranch.
An Edible subscription not only opens doors onto the bounty of your region’s eats, it also comes with membership in our benefits-filled Sub Club.
This is time of year when most food magazines release their “eating light” issues. Not us, of course: The January/February edition that literally just…