Left at the Fork

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Category: New York City (Page 2 of 6)

Our boxed leftovers: note the high crispy edge and the tomato-centric slices. We love how the cheese gets freckled-toasty.

Rizzo’s Fine Pizza, Astoria NY

October 13, 2015 / / 0 Comments

REVIEW

What exactly is Sicilian pizza? When we were kids in NY, we used to eat it all the time. Its defining characteristic, to us, was the thick, bready crust, sturdy enough to support every topping in the house (except anchovies). So when we heard about the oxymoronic-sounding thin-crusted Sicilian, we became curious: how is it possible? A little investigation turned up the fact that Sicilian pizza as made in the US is not like pizza in Sicily; it’s an Italian-American invention. There’s no reason Sicilian has to have a thick crust. But there are unique Sicilian characteristics beyond the rectangular dimensions. Continue reading

The bun is glistening with butter and the lobster is perfectly cooked. You'd consider yourself lucky to find a lobster salad roll like this along the Maine coast.

Pearl Oyster Bar, New York NY

August 10, 2015 / / 0 Comments

REVIEW

You can eat some of the finest, and most expensive, seafood in the world in New York City, at restaurants like Le Bernardin and Oceana. What interests us more, though, are places like the Pearl Oyster Bar, a casual joint in the same urban spirit as the Swan Oyster Depot in San Francisco or the bar at The Oyster Bar in Grand Central Station. Continue reading

New York's famed Carnegie Deli

The “Shyster of Smoked Meat”

August 7, 2015 / / 0 Comments

Justice Matthew Cooper of Manhattan Supreme Court, apparently interested in future screenwriting work, proclaimed the former manager of Gotham’s famed Carnegie Deli, Sanford Levine, to be the “shyster of smoked meat,” and compared him to Jordan Belfort, the Wolf of Wall Street. Mr. Levine married into the family which owns the Carnegie. He is now separated from his wife, Marian. Continue reading

Hot capicola, fresh mozzarella, and roasted peppers on a fresh, seeded Italian roll: Mike's custom-built heroes are spectacular.

Mike’s Deli, Bronx NY

August 2, 2015 / / 0 Comments

REVIEW

Mike’s Deli is the Italian grocery of our dreams! And it’s barely a grocery at that; mostly, it’s a deli counter, packed literally to the rafters with hanging prosciutti, curing dry sausages, cheeses, oils, imported dried pastas, breads and rolls, jars of pickled vegetables… the sights, sounds, and smells cause sensory overload. Continue reading

Graeter's famous black raspberry chocolate chip is their best selling flavor.

An Interview with Richard Graeter of Graeter’s Ice Cream

July 12, 2015 / / 0 Comments

Richard Graeter, fourth generation owner of Graeter’s Ice Cream of Ohio, was recently interviewed by gothamist. He discusses their unique French pot, small batch method of producing their ice cream. They also get into Graeter’s NYC presence. Pints are available in Manhattan grocery stores, and they receive more mail orders from New York City than from any other place in the country, but… there are no plans to open a scoop shop on NYC streets in the near future. Richard sees that as a potential project for the next generation of Graeters.

Is Shake Shack coming to the future home of the Atlanta Braves?

Shake Shack Colonizes NL East

July 10, 2015 / / 0 Comments

It began in 2009 with Citi Field, home of the New York Mets. When the stadium opened, Shake Shack was there, and it instantly became a huge hit. In 2011, Shake Shack traveled down I-95 to Nationals Park in Washington, D.C. where, despite its New York origins, the Shackburger and Nats fans have become fast friends. Latest word is that, when the Atlanta Braves open in the new SunTrust Park in 2017, Shake Shack will be there for the first pitch. At least, that’s what they’re hoping for, as the two parties are still in negotiations. All that’s left in the National League East would be Philadelphia and Miami. There are already Shake Shacks in both cities but our money is on Marlins Park, as Citizens Bank Park just added Wayback Burgers this year.

Juicy meatballs, fresh mozzarella and sauce: the meatball hero is one of the best items on the Hero Boy menu.

Manganaro’s Heroboy, New York NY

July 7, 2015 / / 0 Comments

REVIEW

Decades of lawsuits settled once-and-for-all the long-running feud between the two branches of the family that owned the side-by-side Managanaro’s stores on Ninth Avenue, near Port Authority. This resulted in the closure of the Grosseria a few years back. Hero Boy was the larger, and more modern (and generic) looking store of the two, a cafeteria-style restaurant; no groceries for sale here. Continue reading

Madonia is the bread bakery of choice on Arthur Avenue.

Madonia Brothers Bakery, Bronx NY

July 4, 2015 / / 0 Comments

REVIEW

We knew of one woman, 85 years of age, who lived in the northern suburbs of New York City. She probably shouldn’t have been driving at all anymore, yet she still made the twice-weekly trip to Madonia Bakery, 97 years of age, in The Bronx, for her fix of the Italian bread she grew up with. Good, old-fashioned bread will do that to true yeast fanatics. Continue reading

From the mountains, to the prairies, to the oceans white with foam ...

A Judge’s Eye View of Nathan’s Hot Dog Eating Contest

July 4, 2015 / / 0 Comments

“The hot-dog contest is a physical manifestation of the concept of freedom.” Those are the words of George Shea, the man behind the annual 4th of July Nathan’s Famous Hot Dog Eating Contest in Coney Island, New York. Have you ever heard a bigger pile of horseshit in your life? (Well, election season is upon us, so sure you have, but you get the point.) We love the spirit nonetheless! Ken Hoffman, who has been a judge at the contest for 10 years, takes a backstage look at this Independence Day tradition, from the highs (free dogs and fries for judges) to the lows (getting splashed when a contestant experiences what is euphemistically referred to as “reversal of fortune”). Celebrate America and have a read.

A quintet of only-in-Rhode-Island pups from Olneyville New York System of Providence

Not Grilling? Head out for the Best Dogs and Burgers

July 3, 2015 / / 0 Comments

Not everyone will be grilling this holiday weekend, but most everyone will still want to partake in the 4th of July tradition of burgers and dogs. Larry Olmsted, writing for USA Today, surveys his favorite spots in America to consume beef and pork in disc and tube form, from the site of the annual Independence Day hot dog eating contest, Nathan’s of Coney Island, NYC (though we quibble with his description of Nathan’s dogs as “better-than-average but not-quite-great.” If you get a Nathan’s frank in natural casing — the casing’s important —  you are enjoying one of the world’s greatest dogs) to Santa Fe Bite‘s (yes, in Santa Fe, NM) truly superlative green chile cheeseburger. Have a look.

The Sicilian slices at Joe's have an unusually light and airy crust.

Joe’s Pizza, New York NY

June 27, 2015 / / 0 Comments

REVIEW

New Yorkers don’t have to be told where to get a good slice of pizza. Most people have their nearby favorites, and pretty much everyone knows that when you’re in the Village, Joe’s is the place to go; it’s no secret discovery. This tip is for visitors. Continue reading

Clockwise from left: Grand Cru (red wine), Cinnamon Praline, Bin 27 Port, Pistachio Marzipan, Love Bug (key lime ganache/white chocolate), Creamy Raspberry.

Jacques Torres Chocolate, Brooklyn NY

June 23, 2015 / / 0 Comments

REVIEW

If you’re on the Brooklyn side of the Brooklyn Bridge, perhaps enjoying a pizza at Grimaldi’s, followed by ice cream at the Brooklyn Ice Cream Factory, why not make it a triumvirate of treats by taking a stroll over to Jacques Torres Chocolate in DUMBO (Down Under the Manhattan Bridge Overpass, that area of Brooklyn between the two bridges). Continue reading

The elusive Detroit-style pizza, as served at Pizza Rock in Las Vegas

Is Vegas America’s One-Stop Regional Food Capital?

June 22, 2015 / / 2 Comments

A couple of decades ago it seemed as if every American chef with a name and a reputation to promote set up shop in Las Vegas, NV. A more recent trend has taken that idea to the country’s regional food specialists. As difficult as it once would have been to imagine, you can now find branches of Buffalo’s Anchor Bar and New York’s Di Fara pizzeria in Sin City! Do a little digging and you’ll also find Michigan pasties, Detroit-style pizza, and even the towering pastrami on rye sandwiches of Manhattan’s famed Carnegie Deli. Read more about this new twist on the Vegas food scene in Larry Olmsted’s piece in Forbes.

New York's famed Carnegie Deli

NYC’s Carnegie Deli Has Been Closed Since April

June 19, 2015 / / 0 Comments

Carnegie Deli of New York City has been closed since late April, which is when Con Edison (the New York utility) shut off gas to the building when it discovered that the Carnegie had been stealing about half of its gas, for over five years, by diverting the supply before it reached the meter. The Carnegie has been in the process of paying for the stolen gas and paying various fines, and then they will have to have work done on the building before Con Edison will turn the gas on. The deli’s lawyer said the Carnegie will remain closed for at least two more weeks.

A plate of Dirty Wus from Pip's of Portland OR

America’s Top Dozen Donuts

June 4, 2015 / / 0 Comments

This past winter we popped into Frangelli’s Bakery in Philadelphia to try their donnoli — that’s a donut filled with cannoli cream. Alas, they were out, and we returned home with a fine selection of “regular” donuts, which included a dossant (like the trademarked Cronut). Little did we know at the time that their jelly donuts are a force to be reckoned with. Frangelli’s jellies were just named one of America’s top 12 donuts by The Huffington Post (full disclosure: the story’s writers are from Philly). Continue reading

Pools of fresh mozzarella over tomatoes - simple and unimprovable

Forno Siciliano, Astoria NY

May 21, 2015 / / 0 Comments

REVIEW

Crust is a big part of the story at Forno Siciliano. The pizza dough is stretched out on a semolina-sprinkled board, resulting in a sandy-textured surface around the edge and underneath the pie. It’s baked in an impressive wood-burning oven, which you see to your left as you enter. These pizzas pick up a whiff of smoke from that oven, and the intense heat gives the crust a good crunch without drying it out. The baked crust has a faint yeastiness and well-developed flavor to go along with a chewy texture. There won’t be a pan of pizza crust edges left over on your table. Continue reading

A Panelle Special is a small sandwich filled with flat chickpea fritters, fresh ricotta, and sharp cheese. These are snack-sized, but two could make a meal.

Ferdinando’s Focacceria, Brooklyn NY

April 24, 2015 / / 0 Comments

REVIEW

Palermo street-snacks in Brooklyn! Yes, in the Italian neighborhood of Carroll Gardens, Ferdinando’s serves Sicilian specialties not commonly seen on this side of the Atlantic. Continue reading

Birthplace of the hot dog

Feltman’s and Coney Island, Together Again

April 16, 2015 / / 0 Comments

The story’s been told many times. In the early 1900s, a man by the name of Nathan Handwerker worked at a Coney Island restaurant called Feltman’s. Nathan left Feltman’s to open his own place in Coney Island, specializing in the new sausage invented by Mr. Feltman. He undercut his old employer, offering his “hot dogs” for half the price of Feltman’s. And the rest, as they say, is history, except that the story is always told from the point of view of Mr. Handwerker, to the point that most people with a passing knowledge of hot dog history believe the hot dog was actually invented by Nathan. Continue reading

A bar pie duo from Star Tavern of Orange, NJ

11 American Pizza Styles

April 10, 2015 / / 0 Comments

Almost anyone who eats pizza knows the difference between reheated frozen pies and the freshly baked pizzas that emerge from the oven of their favorite local pizzeria. They might be aware of something called “New York pizza” that’s supposed to be something special, and maybe Chicago deep-dish pizza. Can you name 11 styles of pizza? If you’re reading this you might well be able to rattle off many more than 11! For those who do not yet consider themselves regional pizza masters, here’s a rundown of 11 important American takes on pizza, from The Daily Meal.

Here's a fried chicken lunch we enjoyed at Mary Mac's Tea Room of Atlanta, GA. We'd place Mary Mac's chicken in our top five; it only made #47 on msn.com's list!

50 Best Fried Chickens in the USA

March 28, 2015 / / 0 Comments

Msn.com’s getting in on the act – everyone wants to present their list of America’s best fried chickens! From #50 Hill Country Fried Chicken of New York City to #1 Gus’s World Famous Fried Chicken of Tennessee (and currently expanding nationally), they present all the usual, and worthy, suspects interspersed with a goodly number of out-of-the-box picks. Have a look!

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