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Monthly Archives: April 2013

“Ask a Bartender” with Eliza Godfrey of The Spotted Pig

Meet the Spotted Pig’s Eliza Godfrey. She likes Fernet Branca, soup, and beer imported from Michigan. In this edition of Ask a Bartender, Ms. Godfrey explains how to cut customers off when they’ve had one too many, and how to deal with guests that flirt. Read more here: http://ny.eater.com/archives/2012/11/eliza_godfrey_on_bar_flirtation_and_cutting_customers_off.php Subscribe: …

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Robert Newton, “Spoonbread Wontons”

Welcome back to Sound Bites, an Eater original video feature in which footage of the city’s most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up. In this edition of Sound Bites, the Eater video crew heads to Seersucker in …

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Drew’s Corner Chapter 1: La Grenouille

Throughout Whale Week, Eater will be checking in with restaurateur Drew Nieporent, the King of Tribeca, for his thoughts on fine dining and catering to big spenders. The guy’s got enough stories about the industry to fill several books. He’s discovered some amazing talent, opened some incredible restaurants, expanded across …

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Drew’s Corner Chapter 2: 1988 Masters of Food and Wine

In this installment of Drew’s Corner, the King of Tribeca remembers a blow-out dinner with Jean-Louis Palladin, Alain Ducasse, and Michel Richard in Carmel, California. The year was 1988, and the meal involved $2,000 worth of black truffles, and pig bladders that were inflated with bicycle pumps. Enjoy. Read more …

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Untouchables Presents “Philly Cheesesteak”

Those who have dined at José Andrés’ The Bazaar have most likely tried the restaurant’s signature Philly Cheesesteak. A whimsical take on the east coast classic, above chef de cuisine Joshua Whigham walks through the cooking procedure from grade A Wagyu striploin to puffy pita dough. Read more here: http://la.eater.com/archives/2013/03/13/the_bazaars_philly_cheesesteak.php …

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Smokey Fried Chicken | Untouchables Presents

Ernesto Uchimura’s Smokey Fried Chicken at Plan Check has been the talk of town ever since Angeleno magazine awarded the composition “Best New Dish” last summer. A consistent top seller, above Uchimura goes through the motions, from a buttermilk brine to beef tallow fry, and how to produce the perfect …

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