The Publican’s Brian Huston Adores Diner’s ‘Hot and Juicy’ Burger and Fries
"It's like, 'Why can't I always eat my burgers in Brooklyn?'"
Grub Street
All Grub Street New York Posts Tagged:
‘the food chain’
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Jacob Sessoms of Table in Asheville, North Carolina, Is Inspired by the Farm Egg at Chicago’s North Pond
"I think what opened my mind up when I ate it was, most importantly, that I could start making my own English muffins."
Holeman & Finch Chef Linton Hopkins Adores the Speck With Porcini and Egg at Table in Asheville
"The egg was charged in a canister and piped out. You had these little blob dollops that were like a hollandaise, almost."
Tandy Wilson of Nashville’s City House Loves the Veal Brains at Holeman & Finch in Atlanta
"They really have the texture of perfectly scrambled eggs."
Ashley Christensen of Poole’s Diner in Raleigh Loves the Brininess of the Anchovy Pizza at Nashville’s City House
"It hits all the palate spots."
Txikito’s Alex Raij Finds the Royale at Poole’s Diner ‘Over-the-Top Delicious’
"It’s this kind of high-end thing in this shabby-chic luncheonette."
Daniel’s Jean-Francois Bruel Is Impressed by the Pork Plate at Blue Hill at Stone Barns
"The jowl was a confit, with extra crispy skin and the meat was very moist; and the loin was roasted. And then you had some braised belly. And then a pig jus with a little bit of sauerkrauet."
RIA’s Danny Grant Can’t Stop Thinking About the Guinea-Fowl Terrine at Daniel
"The terrine was incredibly balanced in flavor and equally as intricate and appealing in presentation."
Traci Des Jardins Thinks Annisa’s Wild-Boar Belly Is ‘Amazing’
"It was probably inspired by our boar-hunting trip to Mongolia last year. Or at least Anita was probably inspired to send it to me for that reason."
Roebling Tea Room Chef Dennis Spina Loves Roman’s Roasted Caciocavallo Cheese
"It’s kind of like the top of a macaroni and cheese, but fancy."
Saltie Co-Owner Caroline Fidanza Loves the ‘Extraordinary’ Pine-Grilled Mussels at Roebling Tea Room
"It tasted like the forest and the ocean."
La Superior’s Felipe Mendez Thinks the Scuttlebutt at Saltie Is ‘Fantastic’
"I have two restaurants and I go there all the time, so that says something."
Bix’s Bruce Hill Finds La Superior’s Torta Ahogada ‘Amazing’
"It was just this late-night, delicious, sopping-wet sandwich. It's a mess."
Leslie Burnside of Theresa and Johnny’s in San Rafael Is Crazy for Ferrara’s Sfogliatelle
"They are a textural party in my mouth."
Pizzeria Mozza Pastry Chef Dahlia Narvaez Is Moved by Eataly’s Branzino Al Forno
"With a squeeze of lemon, it brought me back to a cold-afternoon lunch on the Adriatic."
John Fraser Is Seduced by the Simplicity of Scarpetta’s Spaghetti
"There is a soulful element that makes me feel like I want to slurp each tangle of pasta one by one."
Harold Dieterle Can’t Get Enough of Dovetail’s ‘Clean,’ ‘Balanced’ Pumpkin Soup
"He lists the ingredients, and I was like, 'Dude, is this a dessert?' But it’s very, very balanced."
Michael White Falls for the ‘Incredible’ Flavors in Kin Shop’s Fried Pork and Crispy Oyster Salad
"The pork belly is perfectly cooked and the flavors were incredible in this dish."
Porter House’s Michael Lomonaco Says Osteria Morini’s Seafood Salad Takes Him Back to Italy
"It was really about showcasing fresh ingredients and letting their freshness shine."
Sixty Chef Recommendations, But What Do They All Mean?
Are chefs not as pork-crazy as their reputation would have it?