You won't find any California Rolls at Sasabune. The only menu at Kenji Takahashi's tiny Upper East Side sushi spot is a sign that says "Trust Me." CHOW.com Contributing Editor Pervaiz Shallwani filed the following report on June 4, 2012.
CHOW.com presents our new Fall Series Lineup!
Tune in to CHOW.com this this Sunday, October 7th for the first episode of MDRN KTCHN as we launch a fall schedule of new shows. Be sure to check back every day for a new video! Here is a preview of all of our upcoming new shows.
NY CHOW Report: Steak Tartare at the Roebling Tea Room
Covered in Kewpie mayo and fried chickpeas, the steak tartare at the Roebling Tea Room in Brooklyn resembles a really great, deconstructed roast beef sandwich. CHOW.com Contributing Editor Liza de Guia filed the following report.
NY CHOW Report: Crispy Papaya Salad at Thailand's Center Point
Rated by Chowhounds as one of the city's best Thai restaurants, Thailand's Center Point stands out for its crispy papaya salad, Chef Annie's deep-fried take on a classic. CHOW.com Contributing Editor Pervaiz Shallwani filed the following report.
NY CHOW Report: Seafood Soondooboo at Natural Tofu Restaurant
Natural Tofu Restaurant in Queens uses 20 pounds of beef bones every day to make homemade broth for their soondooboo, a boiling minicauldron of spicy, silky soft-tofu stew. CHOW.com Contributing Editor Liza de Guia filed this report.
Daniel Humm's Liquid Nitrogen "Soda Pop"
With its sharp knives and scalding heat, cooking can be dangerous. However when Daniel Humm from Eleven Madison Park stopped by, he raised the threat level to blood orange—using liquid nitrogen to create the world's most dangerous soda pop. The recipe for it is in his new cookbook.
CHOW Report: Tyson Cole of Uchi and Uchiko
You voted Tyson Cole the winner of our CHOW Innovators bracket! Now go behind the scenes of his nationally acclaimed Japanese restaurants in Austin, Uchiko and Uchi. Roxanne Webber, a senior editor at CHOW.com, acts as tour guide for this episode of CHOW Report.
CHOW Report: Phillip Foss at Meatyballs Mobile
If the bracket competition had been for chef-who-will-make-you-laugh-fastest-and-loudest, Phillip Foss, former chef of Lockwood and proud owner of Meatyballs Mobile, would have been the uncontested winner. CHOW.com video producer Meredith Arthur traveled to Chicago to taste Foss's balls. See! We can't help ourselves!
[Editors' note: In November 2011, Phillip Foss decided to shut down his Meatyballs mobile business.]
CHOW Report: Sameh Wadi at Saffron Restaurant
You voted Sameh Wadi into the finals of our CHOW Innovators bracket. Now go behind the scenes of his nationally acclaimed Mediterranean restaurant, Saffron in Minneapolis. James Norton, CHOW.com's Supertaster columnist, acts as tour guide for this episode of CHOW Report.
CHOW Report: Dominique Crenn at Atelier Crenn
We started with sixteen chefs in CHOW's Innovators bracket vote and whittled it down to one. Now we take you behind the scenes at the restaurants and workshops of some of the contestants. We start with Dominique Crenn of Atelier Crenn in San Francisco. Jane Goldman, editor in chief of CHOW.com, acts as tour guide for this episode of CHOW Report.
If It Swims, They Fry It
Johnny's Famous Reef Restaurant, on the far end of City Island in the Bronx, has been attracting travelers to its from-another-era, New England–style fried seafood counters for over 60 years. CHOW.com Contributing Editor Liza de Guia filed the following report on September 4, 2012. **Editor's note: This will be the final episode of the NY Chow Report. Thanks to Liza, Pervaiz and Alex for their incredible passion and dedication to this wonderful series!
Barbecued "Meat Candy"
Kansas City–style barbecue gets it turn in the city's barbecue spotlight at John Brown's in Long Island City, where addictive burnt ends are cooked for 16 hours until they turn into "candy." CHOW.com Contributing Editor Pervaiz Shallwani filed the following report on August 28, 2012.
Donut Ice Cream Sandwiches. Enough Said.
At Peter Pan Donut & Pastry Shop in Brooklyn, you can order any of the donuts served cut in half, with a scoop of ice cream in the middle. Chow.com Contributing Editor Liza de Guia filed the following report on August 21, 2012.
A Saturday afternoon at Smorgasburg, an outdoor food market in Brooklyn, will yield many delicious finds, but the most unique might just be the anchovies at Bon Chovie. At this stand you can get the whole fish, head and all, deep-fried until crispy and served with smoked paprika aioli for dipping. CHOW.com Contributing Editor Pervaiz Shallwani filed the following report on August 13, 2012.
On any given day at Boubouki, a Greek food stand in the Essex Street Market, only eight people will get to try a slice of the olive oil pear cake. To get one, you'd better arrive when the stand opens at 10 a.m., because this silky, fluffy, layered cake sells out fast. CHOW.com Contributing Editor Liza de Guia filed the following report on August 6, 2012.
At La Vara in Brooklyn, Spanish food scholars Alex Raij and Eder Montero use their encyclopedic knowledge to curate a tapas menu inspired by a 700-year stretch of history when it’s largely believed Moors, Jews, and Christians lived in harmony in Spain. CHOW.com Contributing Editor Pervaiz Shallwani filed the following report on July 31, 2012.
Spicy-Sweet Ackee and Saltfish at Miss Lily's
Next time you go out for brunch in New York City, skip the familiar and head to Miss Lily's in the Village for ackee and saltfish, Jamaica's pungent and spicy national dish. CHOW.com Contributing Editor Liza de Guia filed the following report on July 23, 2012.
NY CHOW Report: Kung Pao Pastrami at Mission Chinese Food
The New York outpost of Mission Chinese Food has generated the same fever pitch among diners as its San Francisco sibling, where Chef Danny Bowien creates "Americanized Oriental food" in a dive bar setting. CHOW.com Contributing Editor Pervaiz Shallwani filed the following report on July 16, 2012.
NY CHOW Report: Bud Light–Battered Fish Po' Boy at Motorboat & the Big Banana
At the Motorboat & the Big Banana stand on Rockaway Beach in Queens, fresh fish po' boys in a Bud Light batter, crispy hand-cut fries, and frozen bananas dipped in dark chocolate add fun and flavor to beach-boardwalk food. CHOW.com Contributing Editor Liza de Guia filed the following report on July 9, 2012.
NY CHOW Report: Texas-Style Kolaches at Brooklyn Kolache Co.
Savory Texas-style kolaches are a relative of pigs in a blanket: pastry stuffed with flavors like barbecued beef, smoked sausages, cheese, and even jalapenos. (They come with sweet fillings as well, and descend from a Czech pastry.) And of course you can find this Tex-Czech treat in Brooklyn, at the Brooklyn Kolache Co. CHOW.com Contributing Editor Pervaiz Shallwani filed the following report on July 2, 2012.
NY CHOW Report: Gelato at L'Arte del Gelato
When Francesco Realmuto couldn't find a good gelato in New York City that reminded him of the kind he grew up on in Italy, he decided to open his own shop: L'Arte del Gelato. CHOW.com Contributing Editor Liza de Guia filed the following report on June 25, 2012.
NY CHOW Report: New Catch Holland Herring at Russ & Daughters
For four weeks beginning in late spring, herring fanatics sidle up to the counter at Russ & Daughters to throw back Dutch herring that rivals the best sushi. CHOW.com Contributing Editor Pervaiz Shallwani filed the following report on June 18, 2012.
NY CHOW Report: Beef Bone Marrow at Corkbuzz
For a primal food experience, head to Corkbuzz Wine Studio in Manhattan, where large portions of rich beef marrow are served in the bone, topped with melted blue cheese. CHOW.com Contributing Editor Liza de Guia filed the following report on June 11, 2012.
Take 5 is a video series that explores a city’s thriving dining scene, hosted by our very own Joey Skladany. We feature five restaurants in five different categories, hand-picked by five local celebrities and influencers.