Harold Dieterle Explains Why He Loves BangkokIn a random but oddly enjoyable interview with Harold Dieterle, the Perilla chef and Top Chef laureate tells Gridskipper he loves Bangkok for its duck and deep-tissue massages — but not that kind.
Debriefer: Top Chef Harold Dieterle [Gridskipper]
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Party Like There’s No Tomorrow on New Year’s Eve (Then Eat Brunch Like YesterdayDon’t get us wrong: We like mirror balls, cramped apartments, and warm bottles of cheap tequila as much as the next person. But if we were in the money? And New Year’s Eve were to be truly a blowout? We would turn our back on everyone we know to get to even the least extravagant of the New Year’s Eve celebrations offered at the ten restaurants in our New Year’s Eve guide. And while our New Year’s Day repast will probably be dehydrated hash browns and a sense of profound remorse, we would hit the places in our New Year’s Day brunch guide too. That is, if we had any sense.
Flawless First Night
Begin With Brunch
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Cook Like Your Favorite Chefs With Our New Recipe Database!
The hardworking listings department at nymag.com has just added a stellar new feature: recipes! Our extensive database includes dishes drawn from New York’s finest restaurants. Get Laurent Tourondel’s instructions for chestnut-stuffed guinea hens; serve Tom Colicchio’s bruschetta of clam ragout; and assemble your own tartlets, just like they do at Gramercy Tavern. Search by ingredient, cuisine, type of dish, and more. Now there’s no excuse to eat out.
nymag.com’s Recipe Finder
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Gael Greene’s Secrets of Restaurant SeductionIf there’s one thing you can count on Gael Greene to deliver, it’s tales of seduction by food — and her latest post has it in spades. This time, it’s from the male point of view, as Gael offers a “service feature on seduction,” courtesy of her friend Francesco, “the teflon Romeo, in and out of love constantly, an outright chauvinist pig, in fact, but as a pal, really fun, full of zest and unfailingly loyal.” Francesco’s advice includes the following helpful tips:
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Where Padma Eats Cheap in New YorkTangy Tart Hot & Sweet. That’s the name of model turned Top Chef dictatress Padma Lakshmi’s new cookbook, and that’s just how she behaved before swooning fans last night at her Strand book signing. After donning “serious” glasses to read food-related mini-memoirs from the book, she told the crowd that saying “Please pack your knives and go” to Top Chef’s weekly loser was “the hardest part of my job” … and divulged that men often ask her to say it to them in a dominatrix-y sort of way. (“It creeps me out!” she insisted.) She said the show had knocked down any remaining foodie limits she might have had: “I’ll put anything in my mouth once.” Oh, Padma!
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Desperate ChefsWives Resigned to Blogging the Pain
Chefs tend to be notoriously bad husbands and boyfriends, and the reason is obvious: They’re at work all night, they love to pop corks and hit the dummy pipe, and there are always foxy waitresses, servers, and even diners eager for the “fourth course.” But don’t despair if you’re stuck with one of these scoundrels. There’s a blog for you. It’s called Desperate ChefsWives of NYC. Essentially a one-woman support group written anonymously, it’s filled with details of her personal life, from her man’s addiction to plastic wrap to her discovery of other women in the same predicament via Google. “So many other women have e-mailed me who are in the same situation,” the blogger tells us. “They say, ‘I can’t believe you said that, because I say it all the time.’ Some lady in Ohio wrote asking me if she should leave her boyfriend. There are a lot of us out there.”
Desperation aside, the author’s own domestic situation seems rather stable, which kind of detracts from the site’s entertainment value, you know? What it really needs is more sob stories! We want a blog that reads like a chef-y telenova! But given what goes on in those naughty chef circles, it’s only a matter of time. We’ll wait, breath baited.
Also, the real question: Who’s her husband? What chef has inspired his wife to blog? Check out the site for yourself; your guesses (and yes, we expect you to have some) in the comments below, please.
Desperate ChefsWives of NYC
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eGullet Just Can’t Convince Us to Eat in New JerseyToday’s eGullet kerfuffle on the riches of New Jersey cuisine is exactly the kind of thing that makes us love New York all the more. eGullet co-founder Steven Shaw started a thread in which he berates New Yorkers for their neglect of the Jerz’s fine food: The argument goes that with the Japanese market in Edgewater (hm), Newark’s inherent awesomeness (um), and the fact that 60 percent of New Yorkers have a car (wha?), we’ve got no excuse not to visit our neighbors. His conclusion, therefore, is that New York foodies are “lazy” and “lack a fundamental element of cultural literacy about food in the New York metro area.” We’re not going to say anyone’s got a chip on his shoulder, but … wow.
The responses poured in — but true to our reputation for self-obsession, the only part of Shaw’s post that made any impression on New Yorkers was his rather dubious assertion that a majority of us own cars. As one commenter put it:
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Waiter, There’s a Fifth Element in My SoupOn the eve of Momofuku Noodle Bar moving its base of operations up the street, NPR’s feature today on the “fifth sense” of umami has a certain timeliness. (In the ramen business, every day is umami day.) The Japanese word for “yummy” is used to describe the taste of meat, animal fats, cheese, dashi, and other foods in which glutamates have broken down – it reflects the “savory” sensation that everybody likes in chicken soup, ramen broth, and other foods not notably salty, sweet, bitter, or sour. The feature is a kind of combination of Science on the March, with Escoffier standing in for Madame Curie, and a Paul Harvey piece: “and that flavor, that scientists said was just a figment, was… umami. Now you know the rest of the story.”
Sweet, Sour, Salty, Bitter… and Umami [NPR]
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Grub Street Comments Now Open for BusinessSince the birth of Grub Street, we’ve been aware of the need for some kind of interactive feedback. And it’s not that we weren’t listening; we just didn’t do anything about it. But now we have, and after a herculean investment of time, labor, and funds, we are officially unveiling our spanking-new commenting system. Yes, all of your “worst post ever!” and “I saw Daniel Maurer drinking ouzo at 4 o’clock yesterday morning” insights can now be shared with the world, for the low, low price of registering and typing them out.
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Famous Rock Writer Delivers a Sushi SummaNick Tosches, a writer best known for his books about the tormented inner lives of Jerry Lee Lewis, Dean Martin, and Sonny Liston, seems on the surface to be a weird choice to write about Tokyo’s Tsukiji seafood market and the world sushi trade. But Tosches’s article in this month’s issue of Vanity Fair should be required reading for anyone with even a passing interest in the subject. From its portrait of the market, which handles literally 4,000 times the amount of fish as the New Fulton Fish Market in the Bronx, to the elevation of bluefin tuna from its once-lowly status as an uncommercial “garbage fish,” to Tosches’s own twisted desire to eat the weirdest-looking thing he can find, the piece is wildly informative and has that slightly bent Tosches touch too.
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Jason Perlow Captures the Soul of the Big Apple Barbecue Block Party
This past weekend’s Big Apple Barbecue Block Party was bigger than ever, and any number of bloggers, Sunday newspapers, and podcasters have tried to capture the excitement. But for our money, nobody has really done it like Jason Perlow, whose enormous Flickr slideshow on Off the Broiler conveys the appeal of good-natured Southerners handling massive amounts of meat. Check it out: It’s not the same as being there, but it’s better than just looking at images of ribs and chicken. (Not that we mind looking at images of ribs and chicken.)
Big Apple Barbecue Block Party 2007 Slide Show [Off the Broiler]
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Phoood Returns to Guide Us Through the Dorito Wilderness
Any number of bloggers can opine on the merits of Soto’s uni, or Morandi’s veal. But we only know of one who can consitently turn out cogent criticism of junk food. Yes, it’s a happy day on Grub Street, because Phoood, one of our all-time favorite blogs, is back up and running.
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Rock-Star Recipes!You may recall that restaurant-launching chef Sam Mason stars in an Internet show called Dinner With the Band, where he teaches tricks of the trade to participating musicians. Intrigued by this concept, we wondered what other rockers eat. How handy are they in the kitchen — or in the parking lot, as the case may be — without the help of a professional? Kara Zuaro, editor of the Brooklyn Record, has the answers in her new book, I Like Food, Food Tastes Good: In the Kitchen With Your Favorite Bands, a collection of recipes she gathered from musicians at festivals, bars, and friends’ homes. There’s wild-boar ragù from the Violet Femmes, semi-raw everyday pasta from Ted Leo and the Pharmacists, buttermilk pie from Okkervil River, and much, much more. After the jump, Grub Street provides a taste of a few New York favorites.
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Hey, Look, This Floor’s Made From SalamiLet’s be honest here: When we have an excuse to publish a photo of a faux-marble floor made from salami, we’re gonna do it. (See above.) For this opportunity, we have this weekend’s Armory Show show to thank. Belgian Conceptual artist Wim Delvoye, creator of the meat mat, will be showing there. He also recently met with Daniel Boulud about possibly executing a set of commissioned works for the chef’s new wine bar, as well as the restaurant, announced here earlier, that he’s planning in Beijing.
Related: Disappearing Act: Revisiting Gordon Matta-Clark’s Lost Public Art [NYM]
The Armory Show Shopping Guide [NYM]
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Our Chinatown Guide Goes Viral — in a Good Way!Blogger Buddha Drinks Fanta gets around — she has posts on Southeast Asia and Australia as well as the U.S. Which is partly why we’re flattered that her new photo essay, “Tongues and Bungs: BDF Does Chinatown,” was inspired by Zak Pelaccio’s picks in this issue’s Chinatown guide. BDF also drops in on several places Pelaccio didn’t mention, including some especially … interesting meat stores. Those of you with vegetarians in the office: These pics are most definitely NSFW.
Tongues and Bungs: BDF Does Chinatown [Buddha Drinks Fanta]
Zak on the Prowl [NYM]
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Forget ‘Top Chef,’ Here’s What Real Cooking Looks Like
The cooking on Top Chef is, as most chefs will tell you, about as realistic as the medicine practiced on House. But that doesn’t mean you can’t see the real thing if you look hard enough. Consider RealMeals, a brand-new, just-launched website which specializes in videos of both professional and amateur chefs actually cooking. This kind of instructional/aspirational video has been coming into vogue in recent months (Chow has produced a number of really good ones.) But RealMeals is both more interesting and more New York-oriented.
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‘Top Chef’ Wannabes, Now Is Your Chance — to Get Baked WithWe know it might seem like we’ve gone Top Chef crazy these past few days, but so have many New Yorkers. We’re guessing some of you might even want to become contestants on the show. If so, fill out this application and hasten down to the French Culinary Institute on Sunday at noon with a résumé, photo, certificate of veracity, and the insatiable desire to be made a fool of on national TV. (We’ve only got that last thing; otherwise we’d go.) Who knows, if recent allegations are true, you might even get to smoke a joint with Padma Lakshmi.
Be the Next Top Chef [Bravo]
Padma Lakshmi Is a Literal Pothead [Best Week Ever]
Earlier:
Sam Talbot (Formerly) of ‘Top Chef’ Splurges at Nobu [Grub Street]
Red Cat Owner Betting on Ilan to Win ‘Top Chef’ [Grub Street]
‘Top Chef’’s Marcel Doesn’t Love Joël Robuchon That Much [Daily Intel]
So Hot She’s Flammable: Host Roasted by Top Chefs [NYM]
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Finally, a Restaurant Guide That Makes It Okay to Look Like a TouristYou may remember that not so long ago our friend the Gobbler presented his case against the Michelin guide. Among his objections: “Lofty opinions are fine, but what New Yorkers really want in a restaurant guide is facility and ease of use. In other words, they want the goddamn address and phone number right now.” Ken Shepps knows the feeling. His new green guidebook not only includes the goddamn address and phone number but also comes in the form of an accordion-style map. One side shows the island from Battery Park to 121st Street, plotted with subway stops and 117 numbered squares. Each number corresponds to a restaurant listing in one of eight fold-out panels. (No. 51 on the map, for instance, goes with Balthazar, a “superlative brasserie and next door patisserie.”) On the other side, there are mini-maps with neighborhood descriptions and specialty stores, like Lady M Cake Boutique on the Upper East Side and Sullivan St. Bakery in Soho. Is this the perfect portable NYC restaurant guide? Well, you’ll definitely look like tourist if you consult it in public, and we’ve got our own opinions on where to eat. But this is definitely a step in the right direction. — Lori Fradkin
Mappetite [Official site]
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Real-Life Duff Man Will Bring You Beer at HomeAre you ambitious enough to try to figure out what kind of beer will go best with the your Super Bowl snacks but too lazy to attend the beer tastings at the likes of Jimmy’s and Bierkraft (or even consult this recent article)? Meet Sam Merritt, former brand manager of the Brooklyn Brewery and man behind Civilization of Beer, an organization that’s now offering private tastings. Merritt, in other words, brings the brew to you. (Thrillist, unsurprisingly, has already given him their grunt of approval.) We clamored to ask him a few questions.
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The Ultimate Chocolate Luxury; Neroni Promoting CarrotsMake pork chops the way they did in 1959 — or update them, Marco Canora style. [NYT]
Who doesn’t love carrots? Just ask Jason Neroni. [NYDN]
January, the month to buy kitchen appliances. [NYDN]
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Video Reveals Bodega Food Pyramid“The bodega’s a staple of life. This is how you survive in the Bronx!” So say Dallas Penn and Rafi Kam, the stars and creators of Bodega, an online video that premiered this week on the Daily Reel. If you’re looking for searing commentary on the travails of the inner-city eating, you won’t find it here — not explicitly, anyhow. These guys have nothing but semi-ironic affection for the ultracheap junk-food grocery, and they catalogue all the major food groups: snack cakes, pork rinds, quarter-waters (the little blue and red drinks that resemble hand grenades), and, of course, 40-ounce bottles of malt liquor. The Bronx, the video tells us, is the poorest urban county in the U.S. We should be thankful, then, that it is so rich in trans fats.
See the actual pyramid after the jump.
Bodega [Daily Reel]
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What to Do on New Year’s Day (’Cause You Won’t Be Reading Grub Street)
Courtesy of the tireless researchers at the magazine, enjoy this comprehensive New Year’s Eve (and Day) guide. And enjoy our best wishes as well, even if that’s all we can give you — Grub Street will be holding steady until January 2, when we resume publication. Until then, we hope you have a world-class holiday.
New York Magazine’s Definitive New Year’s Eve Guide
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Ah, to Quaff Eggnog Fireside in Long IslandFor an entire year, this thread on Mouthfuls has been tracking the best of the Upper West Side. It’s all wrapped up in this year-end post. [Mouthfuls]
A quick roundup of new West Chelsea eateries. [NYT]
Hankering for a meal by a roaring fireplace? [NYP]
Related: Have Dinner With an Old Flame
If you do wind up sitting by a fire, you’re going to want some eggnog. [NYDN]
New cookbooks that make fine gifts. [NYDN]
Related: New Cookbooks You Might Actually Open
Even in Long Island, people like to eat Christmas dinner out. [Newsday]
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The Tasting Room Now Accepting Coupons
Lugging a dining guide around is so last millennium — these days it’s about Grub Street on your Treo — but there’s a certain usefulness to the Dining Deck, a pack of cards that blurbs 52 different restaurants, as well as providing $10 coupons for each one. This holiday season brings a new Downtown Diner’s version, featuring restaurants like the Tasting Room and Veselka (and, d’oh, the now-kaput Blue Mill). There’s also a Bar & Lounge deck for East Village pub crawling, which suggests a creative use: Since the box resembles a pack of cigarettes when pocketed, it could make a fine icebreaker: “Actually, I don’t smoke — but can I treat you to a Cosmo?” — Daniel Maurer
Purchase online or visit City Shuffle’s booth at the Union Square Holiday Market.
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The Great Bagel Debate, Redux; How to Open an Oyster; Beer!It’s prime oyster-eating season (or so we’ve told you); this illustrated guide on opening the bivalves comes at exactly the right time. [Chow]
The Times throws readers a handful of Flushing restaurant picks, solid as far as it goes. (Rob and Robin’s guide to Flushing’s Prince Street went further.) [NYT]
A debate on the relative merits of Queens and Brooklyn bagels. [Chowhound]
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Gastronomical Gifts, Lovable LatkesTo add to Rob and Robin’s picks for chocoholics and pork fiends, more gifts like wild-boar soppressata and the $350 El Bulli cookbook. [TONY]
A former sandwich of the week from Philly Slim’s snubbed for 99 Miles to Philly in roundup of best sandwiches. [Gridskipper]
A list for latke lovers, including the $1.50 special at G&M. [amNY]
How to steer clear of Cuban-food “poseurs” like Azucar. [Epoch Times]
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Chowhound Wonders If You’ve Heard of This So-Called ‘Chinatown’
One of the pleasures of cruising the Chowhound boards is the vicarious thrill of discovery: There’s always somebody who just found out about DiFara or Sripraphai or Kebab Cafe. Last week, apropos of nothing, user Brian S. posted a guide to Manhattan Chinatown that includes a basic overview of various regional cookeries. An added bonus is the long, link-rich thread, centering on Chinese bakeries, which follows the post. (We recently essayed the same topic.) If only the Chinatowns in Brooklyn and Queens were given the same treatment.
Eating in Chinatown — a beginner’s guide [Chowhound]
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Fireside Feeding, Tasty Tacos, and To-Die-For PiesEd Levine adds some favorite pies to Rob and Robin’s picks. [Ed Levine Eats]
Fireside feeding. [Chowhound]
Maddest martinis, including one of our favorites, Double Down’s bacon martini, and the $165 truffletini first reported here. [NYP]
Cobble/Boerum Hill for dummies/Manhattanites. [Citysearch]
Let’s get a taco. [NYDN]
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A Proud Tradition of Being Plucked, Stuffed, and Eaten: Heritage TurkeysWe’re fans of heritage breeds of turkey, those long-established birds that taste much like the ones our great-grandparents ate. Last year’s comprehensive turkey guide handily sketches out the basics about these guys, but the more in-depth writing we’ve seen on them usually descends into slow-food sanctimony — how evil factory farms are and the rest. That’s where Regina Schrambling, of Gastropoda, comes in. The acerbic critic offers a relaxed but no-B.S. guide to heritage turkeys, which we recommend to anyone thinking he might dump the Butterball this year. “An American Bronze turkey,” she tells us, “could not be more unlike the bloated birds hoisted out of so many ovens in November.”
Meanwhile, for a takedown of the entire turkey tradition, read what this crank had to say in Slashfood.
Talkin’ Turkey [Gastropoda]
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T-Day Destinations, Clubs With Grub, and Culinary QueensOn top of our own Thanksgiving planner, eating-out guide, and Rob and Robin’s picks, a list of more places to get stuffed. [New York Resident]
And s’more. [MUG]
And more. [amNY]
Edible evidence of gentrification on Mott Street [NYT]
New clubs serving grub. [TONY]
Ed eyes apple turnovers. [Ed Levine Eats, parts one and two]
Chelsea chow spots. [Chowhound]
Greenwich Village snacks. [Chowhound]
A taxonomy of culinary Queens. [Queens Gazette]
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A Thanksgiving Planner for Which You Should Truly Be Grateful
We’ve pulled out all the stops on our Thanksgiving Planner, with recipes from the city’s top toques, an authoritative overview of takeout catering, and, in our favorite feature, recommendations for where to book tables. If only we’d had this earlier, it might’ve saved us dozens of disappointing turkey days. You can find restaurants, from Sylvia’s to Blaue Gans, in your neighborhood (or your in-laws’), peruse their menus, and read our mini-reviews. If you plan on eating out, delve into our guide and book right away. In the meantime, here are three general Thanksgiving tips.
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Inside Surf and Turf: Watching a Tuna-Cutting, Eating Fancy SteaksTwo big, intense features recently stopped us in our tracks: a Slate piece going into great detail about contemporary steak, with a taste test comparing grass-fed, grain-fed, dry-aged, and wet-aged steaks; and On the Broiler’s photo-essay about the cutting of a 400-pound tuna in a Japanese shopping center in New Jersey. The tuna pics are just plain cool — in fact, our photographer happened to shoot a few of her own, which we’re featuring here — but the Slate article is a must-read for anyone who plans on passing within a few yards of a New York steakhouse, particularly the new breed of restaurants, like Craftsteak and STK, that specify the feed and provenance of their meat. And the upshot of the comparison test? The clear winner was grass-fed beef from Alderspring Ranch in Idaho. Grain-fed, non-aged beef from Niman Ranch came in second.
Which Steak Tastes the Best? [Slate]
The Mitsuwa Tuna Cut [Off the Broiler]
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Ladies and Gentlemen, the $165 TruffletiniThe new contender for the city’s most audacious cocktail (the sort of thing Marie Antoinette and her harpies would drink) isn’t quite as pricey as the $1,500 Duvet Platinum Passion, nor does it contain 23-karat gold like the World Bar’s signature cocktail. Still, it makes us wonder whether this whole truffle craze may have gone a bit far. At Tini Ristorante, a white-tablecloth Italian restaurant on the Upper East Side, owner Enzo Lentini is shaving Piedemonte white truffles into a martini served in a three-foot tall, 74-ounce glass (to put this in perspective, that’s the equivalent of four Texas-size drinks at Dallas BBQ). The rarefied buzz will run you $165.
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Soup Spots, Haute East Village, and Lower East SweetsNumerous options for “soupies.” [amNY]
East 5th Street, home to the East Village’s rarefied restaurants. [NYT]
White-truffle madness, including Sea Grill’s $1,000 tasting menu. (Dessert: white-truffle beignets and white-truffle ice cream.) [TONY]
Another white-truffle menu for good measure, and it’s a bargain at $385. [MUG]
A heaping helping of Thanksgiving options, from a six-courser at Bouley to thyme- and sage-rubbed takeout bird at Dean & DeLuca. [Citysearch]
Room Service and other places diners can get a room. [NYP]
Related: Inside Room Service’s VIPee
Steak that doesn’t break the bank. [Chowhound]
Heavenly kitchens in Hell’s Kitchen. [Chowhound]
Booze isn’t the only thing the Lower Eastpacking District is good for: There are sweets, too. [Gridskipper]
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Reindeer Sausage, Hungry-Man Happy Hours, and a Word From DJ BubblesWhether you’re hungry at six in the p.m. or five in the a.m., this week’s serving of service journalism has you covered.
• Cheapo champ Meehan’s late-night dining findings. [NYT]
• Time Out does brunch. [TONY]
• Hungry-man happy hours. [Thrillist]
• Sietsema’s best-of picks: Fried backbone, reindeer sausage, and “weird wobbly yellow stuff.” [VV]
• Greek grub in Astoria. [NYT]
• “Definitive pizzameister” DJ Bubbles’ top-ten list. [Slice]
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A Quest for the Best Bánh Mì, Ed Levine Salutes Heroes, City’s Dim SumWhether you’re ragin’ for Asian or perfectly fine with pizza and meatballs, this week’s weekly roundup of roundups delivers.
Continuing its quest to find the mother of all bánh mìs, Porkchop Express breaks bread at Pho Sàigòn and A Chau Deli. [Porkchop Express]
Five K-towners that go beyond grill-it-yourself. [NYT]
Some dim sum. Okay, a lot of dim sum. [amNY]
Artichoke renditions, from the dip everyone gets at Freemans to the slice everyone gets at DiFara’s. [NYDN]
Ed Levine: My (top five meatball) heroes. [Ed Levine Eats]
Tien Mao wolfs 25 slices in search of Strong Island’s best. [Gothamist]
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The Hottest Dogs, Dessert, and Neighborhood EatsThis week in read-it-and-eat news, stomach-filling walks through midtown and the UWS; where to find the best wieners; and smoky drinks.
• Ed Levine sniffs out a couple dozen reasonably priced keeper restaurants on the UWS. [Ed Levine Eats]
• An eatery-focused stroll down East 58th Street. [NYT]
• The city’s most savory hot dogs, including a prodigious Brooklyn pup. [NYS]
• Salted caramel: no longer just for French tots. [NYT]
• Smoky the Beer? Drafts, wines, and spirits with hints of smoke. [TONY]
• Manhattan User’s Guide serves cheese and bread primers. [MUG]
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New ‘Tenderloin District’; the Thai’s Bitchin’ in Hell’s KitchenThis week in the news you can use, you’ll find guides to everything from sports grub to beets, plus an argument for why size matters.
• On the heels of Planet Thailand’s move to Chelsea, a roundup of chili-deploying joints in Hell’s Kitchen. [NYT]
• Ravioli and pierogies with beets sexify the “sturdiest of root vegetables.” [NYDN]
• Swear off Peter Luger after Alan Richman’s thrashing? Check out the new “tenderloin district” around Penn Station. [AMNY]
• Grub for sports fans, including all-you-can-eat wings at Blondies. That’s right — they went there. [AMNY]
• Size does matter: gems like the Little Owl versus trendy juggernauts (hello, Hawaiian Tropic Zone). [MUG]
• We’re also psyched about Ruby Tuesday: Chains like Japan’s grill-it-yourself-joint Gyu-Kaku and tofu-cheesecake purveyor Kyotofu to take Manhattan. [TONY]
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Beer and Chicken, From Moonachie to SunnysideEvery Monday, Click and Save surveys food service journalism from the previous week. Today, shaking the trees for plums, we came up with a collection that ranges from Sunnyside to Seoul, with special attention paid to beer and chicken.
