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Gentlemen Farmer
I have given up baking for farming. More accurately, I'm making a city-guy's attempt at gardening, transforming my withered fire escape into a budding ranch of herbs, a patch of land to bring forth bounty under the summer rays of Sunnyside, Queens. In my imagination I...
Justin Dean
Justin Dean is a food wizard. I heard about him through my former sous-chef Bob del Grosso. Justin interested me because of his multi-skilled abilities. Not just a chef, Justin is an expert in the nuances of fermentation. A few weeks ago, I invited him...
Carlo Di Cristo
For me, Carlo Di Cristo is the bread baker version of a Rorschach test. Looking at his baking opens up my imagination while testing my sense of what's possible. This Italian wizard from Napoli's SoulCrumbs cafe caught my attention with the holey-art he creates in...
Pork Belly Porchetta
Call me obsessive, pork belly is great for porchetta. Most of my staff don't like pork, they'd rather eat eggs or chicken and rice, all week long...whatever. I got a piece of pork belly for pate, but went with duck instead, so I seasoned up the belly, rolled...
Jamon Iberico
Bellota ham is a heritage variety, acorn-fed pork from Spain. Not only is it tasty, it's gorgeous. Having been gifted with a sample box at work, it was easy to add this gorgeous delicacy to my April menu. For serving it, I was inspired by a Catalan "pa amb tambiquet,"...
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