Science & Technology

Alfred Portale first put the tuna tartare on the menu at Gotham Bar and Grill in the late ’80s. Back then, it was not easy to source the sushi-grade tuna that he wanted for the dish. But he eventually found the right purveyor, and he’s been going to him ever …

Mourad Lahlou has had Moroccan basteeya on his menu at Aziza since day one, when the restaurant opened 15 years ago. Back then, he did a version of the dish with chicken, which he later changed to duck confit. In the above clip, Lahlou talks about how he got into …

We visit Spiaggia and hear exec chef Sarah Grueneberg talk about what is likely the restaurant’s most iconic dish: potato gnocchi in a rich, creamy ricotta sauce with preserved truffle oil. Calling it a “definite staple of Spiaggia,” Grueneberg said if they took it off the menu, “people would get …

We head to avec in the on-fire West Loop to dig into the ever-popular (and pretty damn mouthwatering) chorizo-stuffed, bacon-wrapped medjool dates that have people returning to the restaurant again and again—even traveling long distances for a taste. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 Watch our new series, Consumed The Ramenrrito: Even better when …

We head to Joanne Chang’s Flour Bakery + Cafe for a look at how her epic sticky buns are made. Yes, the same sticky buns that once bested celebrity chef Bobby Flay on the Food Network show Throwdown with Bobby Flay. Prepare to go weak in the knees. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 …

In this edition, we take a look at Vinegar Hill House’s red wattle country chop, a persistently blogged about, critically acclaimed thick heritage breed pork chop basted in butter and served with cheddar grits. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 Watch our new series, Consumed The Ramenrrito: Even better when you’re stoned: https://www.youtube.com/watch?v=JrniQmBOEhM&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Honey …

See the dish that had critics and fans buzzing from day one at George Mendes’ modern Portuguese restaurant Aldea: the duck rice, or arroz de pato. Above, he explains how it came to be. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 Watch our new series, Consumed The Ramenrrito: Even better when you’re stoned: https://www.youtube.com/watch?v=JrniQmBOEhM&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Honey …

See Tribeca and Midtown staple Nobu and a dish that chef Nobuyuki Matsuhisa first debuted in LA and then put on his Tribeca menu almost two decades ago: the oft-copied, now ubiquitous black cod with miso. As longtime Nobu veteran Ricky Estrellado explains, black miso cod is a traditional Japanese …

See the century-old Midtown standby Keens and the dish that he has been a favorite for generations of New Yorkers, the mutton chop. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 Watch our new series, Consumed The Ramenrrito: Even better when you’re stoned: https://www.youtube.com/watch?v=JrniQmBOEhM&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Honey pizza: The crack pie of pizza: https://www.youtube.com/watch?v=0Mdc1ANytOI&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Creme brulee scone: The …

See Michael White’s three and a half year-old restaurant Marea and it’s signature and obsessed over dish fusilli with red wine braised octopus and bone marrow. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 Watch our new series, Consumed The Ramenrrito: Even better when you’re stoned: https://www.youtube.com/watch?v=JrniQmBOEhM&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Honey pizza: The crack pie of pizza: https://www.youtube.com/watch?v=0Mdc1ANytOI&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Creme …