Jacob Younan

Casa Mariol Vermut Negre
Posted on January 10, 2015 by

DRINK THIS: Casa Mariol Vermut Negre

Just bought a case of this from good guys at Appellation Wines & Spirits in Chelsea. I’ve been buying this by the bottle for the last few months, but decided it was time to stock up. After visiting Barcelona and having a kind family introduce us to Catalonian vermouth, we’ve been trying to replicate it ever since. Read More

Posted on January 10, 2015 by

Thank You Mark Bittman – Spatchcocking, Pancakes and More

A quick post here, but just need to say thank you to Mark Bittman. From popularizing spatchcocking (now my go-to method for turkey and other birds), to simple every day items like pancakes, you’ve become my trusted source when I need to know how to cook X. Your advice in uncomplicated, unpretentious and reliable – Read More

gato pizza
Posted on November 18, 2014 by

Review: Gato – Bobby Does Spanish & Italian His Way

NOV 17, 2014 – It’s been a while since I’ve posted (and by while, I mean six months) so I’ll just get to reviewing before I find a way to not write this. Been meaning to get to Gato, so headed over this past Friday at 10 and took a seat in what can only be described as Read More

R&D
Posted on May 25, 2014 by

Review: Russ & Daughters Cafe – In With The Old & The New

MAY 25, 2014 – Most New Yorkers love grabbing a bite at Russ & Daughters. Not everyone is a fan of the counter experience necessarily, but you can’t question the quality. Now that same commitment to ingredients is on full display in their cafe equivalent on Orchard, and it’s awesome. We walked on over and put our names down for Read More

Ivan
Posted on May 25, 2014 by

Review: Ivan Ramen – Save Room for Ramen

MAY 24, 2014 – When you wait for a restaurant to open for more than a year, there is only so much you can manage expectations before the hype exceeds reasonable levels. With Ivan Orkin finally opening the doors to his Clinton St. flagship, we rushed in at our earliest convenience, and sampled all we could. Read More

BarBolonat
Posted on April 3, 2014 by

Review: Bar Bolonat – Small Plates that Mostly Satisfy

APRIL 3, 2014 – I’ll start with this: I love Balaboosta, and the Taïm truck has long been a lunch staple around my office. It then goes without saying that I was extremely interested when I discovered Bar Bolonat would open just a few short blocks away. I hastily grabbed a reservation for this past weekend Read More

Posted on February 24, 2014 by

VICE: Julia Ziegler-Haynes Makes Awesome Focaccia Sandwich

Just watched this video from October 2013 and makes me want to construct this sandwich so badly. Figured I’d share here. Highlights for me: – Ramp aioli: Sounds like a great idea, just found another use for mixer stick – Making focaccia: Easier than it seems, might give it a try – Sandwiches: Just the Read More

Narcissa
Posted on February 17, 2014 by

Review: Narcissa – You Want This Farm to Your Table

FEB 17, 2014 – Word coming from the Standard Hotel is that Narcissa is well worth going to. With a Michelin-starred chef, two beautiful dining rooms and an accessible farm-to-table theme, it’s easy to see the appeal. I dropped by last Sunday for an early dinner — here’s how that went. The menu is broken out Read More

QZonFood
Posted on January 29, 2014 by

Great Reads: Quartz on Hot Sauce, Limes, Booze and Truffles

If you’re looking for fascinating coverage of global economics, politics, technology and business, you’re probably already reading Quartz (QZ.com). If you’re looking for interesting coverage about what and how we eat, you’re very likely not reading Quartz. I’m writing this to tell you that you should be. The online publication by Atlantic Media is more Read More

AllOnda Review
Posted on January 22, 2014 by

Review: All’Onda – It’s Fusion in Disguise and It’s Near Perfect

JAN 21, 2014 – What makes a restaurant one of the biggest openings of 2014? A star-studded Michael White alum (Exec Chef Chris Jaeckle)? A revered restaurateur (Chris Cannon)? An awe-inspiring two-story space? Certainly those things will do it, but what about a concept that single-handedly overcomes one of the least desirable descriptors in the industry? Consider Read More

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