nyc

Go Hard: 15 Reasons Brooklyn Is Hotter Than Ever

BK guides, interviews, videos, recipes and more
Nov 13, 2014 2:00 pm

"[Insert city name here] is the new Brooklyn" has (sadly) become one of the most commonly used phrases in writing about up-and-coming areas around the country. Want to know what's not in the discussion to be crowned "the new Brooklyn?" Well, for starters, how about — um — Brooklyn? We've dug into our archives and present 15 of our favorite Brooklyn stories. Scroll through to find dining and drinking guides, interviews, venue profiles and local recipes.

Why Can't American Wine Get Any Respect, Even In America?

A boozy New World explorer confronts Old World bias
Nov 12, 2014 1:00 pm

Amid his ongoing quest to chronicle America's most underrated off-the-beaten-path wineries, our traveling correspondent Dan Dunn stops for a sip — OK, several — in New York, where he meets with some renowned sommeliers to discuss a sticky issue: how U.S. wine stacks up against the French stuff. You can probably guess how that contest played out.

Blue Smoke Is Not A Barbecue Restaurant Anymore

New chef puts emphasis on 'South' ahead of the pits
Nov 6, 2014 9:00 am

Back in June, chef Jean-Paul Bourgeois hinted at "some exciting new things" ahead for Blue Smoke, restaurateur Danny Meyer's pioneering New York City barbecue spot. Last week, after months of tinkering, Bourgeois, the restaurant's first new head chef in 12 years, quietly debuted his fully revised menu. And, it's clear that he has bigger things in mind than just barbecue.

At Prune, Gabrielle Hamilton Is Throwing A Party. You’re Just Paying The Bills.

After 15 years, the NYC chef has written it down
Nov 4, 2014 11:00 am

“It’s very back of house,” says Prune chef-owner Gabrielle Hamilton of her new cookbook, running her hands over its soft canvas cover during a recent interview at the East Village restaurant’s downstairs prep kitchen. It is Sunday afternoon, the brunch golden hour, and on the sidewalk upstairs a crowd has gathered, patiently listening for their names. The wait is between 20 minutes and one hour, and most are content to stand patiently in the sun, sipping coffee from to-go cups and awaiting eggs Benedict with golden toasted potatoes rosti. But we're downstairs, getting schooled by the chef.

Why John DeLucie Will Not Charge You $95 For Truffled Mac 'N' Cheese Anymore

NYC chef reflects on his funky boom-time sensation
Nov 4, 2014 9:00 am

New York chef John Delucie grew up on the same mac 'n' cheese as the rest of us. You know, the stuff in the blue box. Yet, when he became a chef, the Long Island native would unleash one of the most hugely hyped and hugely priced takes on the American pantry staple in modern times. Here, the chef sits down with Chris Shott to reflect on the dish that made him famous.

Watch Estela's Ignacio Mattos Turn Cod And Potatoes Into A Surreal, Delicious Dish

A new Nowness video shows a great mind at work
Nov 3, 2014 1:00 pm

There's a reason that Estela, located right on E. Houston St. in the heart of New York City (well, up a short staircase anyway) is one of the most hyped-up restaurants of the past few years. Not just because the Obamas recently ate there or because it's become the unofficial canteen for NYC's food media, but owing to chef and co-owner Ignacio Mattos' highly nuanced spins on classic dishes. Watch him create one in this brand new video. 

What’s Enrique Olvera Doing With All That Wasabi And Yuzu Kosho? Mexican Food.

At Cosme in NYC, simple food with a Mexican soul
Oct 27, 2014 8:00 am

“I didn’t come here to cook like my grandmother,” says Mexico’s most famous chef, Enrique Olvera, sitting on a stool at his new Flatiron restaurant Cosme. As Contributing Editor Matt Rodbard finds out, the Mexico City chef is taking Manhattan in stride.

The Guy With The Mohawk Is Madrid Chef David Muñoz. Kind Of A Big Deal.

He's visiting NYC with a Spanish Armada of chefs
Oct 22, 2014 12:00 pm

While the restaurants of Northern Spain get SO MUCH ATTENTION thanks to Ferran Adria, Juan Mari Arzak and their many kitchen disciples opening restaurants throughout the region, the country's central, landlocked capital, Madrid, has quickly (also quietly) establish its own kitchen identity. A number of Madrid chefs are visiting New York City as a sort of coming out party.

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