We were watching one of our favorite food shows—Best Recipes of the World with Mark Bittman—and we heard a resonant wine phrase: “porch sipper.” We were intrigued. After all, a good porch sipper has qualities ...
Memorial Day means that Farmer’s Market Time is coming in Westchester County. We’ve gathered all the pertinent info, and so it’s up to you now to get out of the supermarkets and into eating living ...
We recently caught up with powerhouse chef Raphael Palomino, who, like Chef Neil Ferguson and Chef Peter Kelly, is burning up the roadways between his many restaurants. If we were highway cops and looking for ...
After a recent re-read of Danny Meyer’s biography-cum-religious-doctrine, Setting the Table, we emerged comforted in the knowledge that we took the correct career path. Unlike Mr. Meyer, who spends insomniac nights thinking of ways to ...
Is the city too hot? Was it 9/11? Or did those big city restaurateurs finally realize that suburbanites make up a large part of their dining public. Why not just serve us closer ...
S o we tune into Top Chef, as we do every Wednesday night, and who do we see? Chef Dan Barber gracing my dirty, shameful little televised pleasure. Words uttered, as we spewed root veg ...
We once had a long, drawn-out argument with another foodie about the notion that the customer is always right. He opined that diners should be served whatever they desire at a restaurant, including (but not ...
We’ve been reading a lot on Chowhound.com about Santorini, the new Greek restaurant in Sleepy Hollow that’s challenging Lefteris Gyro’s primacy in Westchester’s Greek restaurant market. If you believe the posts on that site (most ...
W e are happy to admit our failings. To wit: even though food writing is our business, we have driven past AJ’s Burgers in our home town of New Rochelle at least 50 times since ...
har•bin•ger (härÌ bin jÉ™r) n 1. One that announces or foreshadows the approach of someone or something; a forerunner; herald. 2. A person sent in advance of troops, a royal train, etc., to provide or ...
The names of this year’s Beard Award finalists have just been released at 12 noon today and, apparently, Chef Peter Kelly didn’t make the final cut — which will surely be of no concern to ...
Okay—so they’re not called “the Beardies,” but we’re feeling lazy and the James Beard Foundation Awards is kind of a mouthful. Anyway, it’s finally been confirmed by the James Beard Foundation that our own Chef ...
One of the more admirable things about the restaurant world is that it’s an industry that eats it’s young. We mean, of course, that when a restaurant fails (and most will fail–only one in five ...
American food writers love to bandy about the word “authentic” when describing ethnic restaurants. (And we’ll have to admit right here that we’re no exception, so just stop composing your hypocrite-nailing, “caught-ya” letter.) We all ...
To be honest, it’s a little chagrining to be a food writer working and living in Westchester. Since Manhattan is the epicenter of the foodie universe, Westchester feels a bit up and to the left ...
Late February in the North-East: winter’s lost its novelty, the holidays are over, and all we have left is mud, bad weather and dirty, used-looking snow. It’s hunker down season, the time for Netflix and ...
Dearest food lovers, We know you like to drop in for the latest buzz in the Westchester dining scene, but sadly, even foodies (even the best of us) fall ill at times. So stay tuned ...
Let’s see…what can we say about Valentine’s Day that hasn’t been said a thousand times already? Aphrodisiac foods? Done it. Valentine’s Day candy? Been there. Valentine’s Day restaurant specials? Please. No, this week we’d like ...
Just as we were moping through a dreary lack of controversy, we received this email from James Sklar, owner of the now-defunct Bloom Restaurant in Hastings-on-Hudson. We thought we’d post his letter simply because it’s ...
Okay, so the bomb has dropped. Bluefin tuna has mercury like the Titanic has water — but does that mean you can’t eat fish? As we mentioned in last week’s post, “Toxic Tuna (or, why ...