grub street

• Medias
• Holy Grail with Curly Tail
  Madcap Tuscan chef Cesare Casella is setting out to breed an über-pig from several heirloom hog varieties. Delicious? Sure. But the shortage of heirloom pigs makes this a pretty crappy idea.
• Knishes KO'd
  Grub Street takes down the Jewish Quarterly over who's got New York City's best knish.
• Black and White and Red All Over
  Stick a fork in the Michelin Man, 'cause according to New York magazine's Adam Platt, he's done.
• The Flavor Purple
  A NYC pastry chef makes diners taste purple—without dropping acid!
• Ex-Cheftestant Resorts to Plagiarism
  Remember that online exclusive in Wired on molecular gastronomy dishes from Top Chef finalist Marcel Vigneron? Turns out one of the recipes is a blatant wd-50 ripoff.
• Is Food Ever Intellectual Property?
  The Marcel-Vigneron-rips-off-Wylie-Dufresne saga has gotten a lot more philosophically interesting than anything that happened during the last season of Top Chef.
• The Original Bad-Boy Chef
  The softer side of macho chef-cum-restaurateur Marco Pierre White.
• Meeting the Need for Macanese
  Good luck finding a restaurant near you that serves the cuisine of Macao.
• Sushi Scribes
  Sushi is a hot topic right now for long, reporterly investigations. The best of the bunch is a must-read Vanity Fair article.
• Fry It Up in a Pan
  Is bacon overstaying its welcome?
• $25 Martinis and Other Exorbitant Cocktails
  New York magazine's Grub Street makes a toast to Fashion Week.
• I'm So Hungry I Could Sniff You
  Perfumes that smell like roast beef, boiled rice, and pesto.
• Very, Very Conspicuous Consumption
  Why spend a dollar for a bagel when you can spend $1,000 instead?
• I'm Hungry, Fly Me
  Eating well in the airport is a matter of doing your homework.
• Padma Effing Lakshmi
  Padma's got a potty mouth; bloggers gasp! Oh yeah, she's got a cookbook, too.
• Bon Appétit Gets a Bonny New Logo
  But will it ever be hip?
• Economically Sandwiched
  Higher food costs hit consumers right in the banh mi.
• Solid Cocktails
  Hungry for a buzz? Bartender Eben Freeman of New York's Tailor presents booze you can eat.
• $45 Strawberries from Japan
  This Valentine's Day, New Yorkers can express their love with pricey produce.
• They Put on Their Bibs Just Like You and Me
  Hey, everyone—meet the food bloggers!
• A Bagel for the Ages
  Who invented the "everything" bagel? Perhaps it was ... everyone?
• David Chang Speaks!
  The New Yorker goes long with David Chang.
• Caipirinha Comeback
  Small-batch cachaça hits the market.
• Against the Fancy
  The UnFancy Food Show keeps it real.
• The Victory Bun
  With the Fourth of July fast approaching, the Village Voice pays a visit to two of New York's finest competitive eaters.
• Wienermobile to the Rescue
  A delish one-woman show: My Salvation Has a First Name: A Wienermobile Journey.
• Waiter, There's a Spy in My Soup
  The straight shooter behind Waiter Rant drops the mask.
• Is Peruvian Food the Next Big Thing?
  Returning from South America, Todd English predicts a culinary trend.
• Moving Out from Grub Street
  Editor Josh Ozersky says so long and thanks for all the hamburgers.
• The Best Restaurant Bathroom?
  An Illinois spot wins the honors, and a Tapei joint brings the toilets to the tables.
• Election Season Snacks
  Here are a few ways to sweeten the upcoming politically charged parties.
• Like Grub Street, Except with More Balls
  Josh Ozersky's new gig.

• Stories
• The Perfect Hamburger
  Nicely brown with a thick coating of cheese
• Talking CHOW: NYC Restaurants
  Two New York magazine food editors argue about the city’s restaurant scene