Start spreading the news: the Edible family of magazines has made it to Manhattan.
It’s harvest season in the tri-state region and you hold in your hands the first picking of a crop that’s already blossomed across the nation, upstate, out on the Island, and just over the Brooklyn Bridge. Like the American Food renaissance it celebrates, the first Edible sprouted in California, heralding the homegrown flavors of a surf town called Ojai. When Saveur magazine knighted the little lip-smacking newsletter as one of its favorite things in America, something remarkable began. Across the country, from Boston to Austin and from the Front Range to the Finger Lakes, people who care about real food got inspired
to publish collections of love letters to place-based taste. New Yorkers aren’t used to going without, and, as of today, we won’t have to anymore.
Each issue of Edible Manhattan will pull back the curtain on our city’s eats to reveal every spellbinding, unctuous tale in town. It’s a grassroots publication we believe will sate a hunger left by the gastro-glossies.
We’ll be your guide to extraordinary eating experiences, like where to find sushi anointed with real wasabi root, grated tableside on sharkskin. The best cookbook store in town, if not the country. The art-installation-dinner in the East Village. And the Lower East Side’s fermentation fete.
We love on locavore legends, tracing urban ingredients to field and farm, and revering Gothamites who know how to grow, like the Upper East Side socialite who’s penned a love poem to love apples and a sometimes-surly shepherd at the Union Square Greenmarket. We spill where to swill Empire-state vino, and follow the best bottles back to the vines. We even interview individuals who eat the city itself: ginkgo nuts underfoot, beehives atop skyscrapers.
We examine the historical, like the legacy of our namesake cocktail, and the history of our extraordinary water supply. But we have fun, too, looking inside
fridges of the fabulous, considering the best breakfast sandwich in town, interviewing the genius who transformed doughnuts downtown (p. 62), and solemnly
weighing the merits of opposing sticky buns.
And we take you inside the minds of the city’s—and country’s—premier tastemakers, like Blue Hill’s Dan Barber and the French Culinary Institute’s founder Dorothy Hamilton.