the road | the food | a new direction
The first positive signs of progress at NYC’s Carnegie Deli have emerged: workers have been seen cleaning the restaurant’s interior and sprucing the place up. Con Ed has also said they’ve approved the redone gas lines. The tenants who live upstairs have, thankfully, also just had their hot water turned back on (it was off since April!). Is it possible – is Carnegie Deli’s rebirth imminent?
It took a victory by the Buffalo Bills Sunday against the New York Jets to enable the Pittsburgh Steelers to qualify for the AFC playoffs. Don’t think that Pittsburghers aren’t grateful. To express their appreciation, the original, Strip District location of Primanti’s (as in, fries and slaw in the sandwich) shipped a thank you package to the Bills’ front office yesterday, complete with a couple of Terrible Towels. Maybe one day Anchor Bar will have the chance to return the favor.
The scruffy urban dog house turned hipster, gluten-aware hot dog emporium known as Soul Dog, of Poughkeepsie, New York, closed in October and is unlikely to reopen in the city. There’s talk of possibly reopening at some point outside of the Poughkeepsie area. When we paid Soul Dog a visit in 2014, during its hipster incarnation, we were delighted with the inventively topped tube steaks and hand-cut fries. Thankfully, gluten-free was only an option, not de rigueur.
It’s hard to imagine, looking at today’s thriving Hawthorne Boulevard in Portland, Oregon, that when Bread and Ink Cafe put down roots here in the ’80s, they were urban pioneers. Today, it’s a comfortable and welcoming stalwart in the neighborhood, with a menu that offers something for everyone, whether it’s Grilled Black Bean Cakes at breakfast, a burger with thick cut bacon and Tillamook cheddar at lunch, or rainbow trout and local white wine at dinner. Read more about the Bread and Ink in this local story.
Pete Jones began smoking hogs over wood in Ayden, NC in 1947. The sorcery that combines hogs with the smoke from oak to produce whole-hog barbecue is still practiced today at Skylight Inn BBQ by three of Pete’s descendents, one of whom is his grandson Sam Jones. Today, there’s also chicken and a couple of sides and desserts but whole-hog Carolina barbecue is what it’s all about. When Sam Jones, who runs the pits at Skylight, became interested in expanding his offerings, he wisely chose not to tamper with Skylight’s success. Instead, he opened Sam Jones BBQ ten minutes away in Winterville. Continue reading
If Nashville hot chicken is your passion, and you live in NYC, you’re in luck because, come February, Carla Hall’s Southern Kitchen will be serving their signature spicy fried bird in Brooklyn. Carla Hall’s description of her new restaurant: “a slow-cooked, fast-served neighborhood eatery serving up old-fashioned southern comfort goodness.” Hot chicken is the star but the menu will feature much more from the Southern kitchen. Carla Hall’s Southern Kitchen is already dishing up hot chicken and sides at Brooklyn’s Barclays Center arena; the real restaurant will be found at 115 Columbia Street, between the Red Hook and Cobble Hill neighborhoods.
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