food 03.11.13

Food Notes

THE MORNING LINE Why support the new ad-free MUG during this Pledge Week? Answering a question with a question: Who else does a mix of articles like this?
Wretched Refuse: Recycling in NYC, a five-part series • Shower GearTitanica • a walk through Murray Hill The World in New YorkJones Beach R.I.P. • an Unbeaten Paths slide show • What We're Dreading in 2013The Best Coffee in New YorkThe Completists • plus Up Next, Etsy Hunt, Hump Day, Brain Food, support for Donors Choose, Restaurant Hot Lists, and not least our talented flickr pool contributors, shoestring NY from the skint, Jason Polan's Every Person in New York, and joe's new york, photographs by the great Joe Holmes.


A most welcome and welcoming new restaurant. Pearl & Ash, 220 Bowery [Prince/Spring] 212.837.2370, first-rate small plates by Richard Kuo (Frej), equally adept cocktails and dessert.


Truman Capote wrote about Tiffany's, "nothing very bad could happen to you there." And that's just how we feel about the appetizing temple of Russ and Daughters. Next year, they'll celebrate 100 years in business. This year, a new book: The House that Herring Built.


When did France become the forgotten country of the wine world, not in quality but in affection? Probably about the time that even their middling wines, and we're looking at you, Bordeaux, started wearing Petrus-like price tags. Andy Fisher, president of Astor Wines, gives a French Wine: Discoveries from the Astor Cellar class, to remind you of why French wines are, cost aside, still nonpareil. March 20, 6:30-8:30pm and again May 31. $79



There can't be many happier foods than soup dumplings. Learn how to make them and gyoza at Brooklyn Kitchen, April 29, 6:30pm, $75.
If you want to get some pig skin in the game, check out this recipe.




Let's have dinner at JFK's Terminal 4. OK, not likely. Still, $12 million says things will be looking up at our terminally benighted airport with Danny Meyer's Blue Smoke and a Shake Shack, two by Marcus Samuelsson, and Nancy Silverton's extraordinary La Brea Bakery from somewhere called Los Angeles.

One way to recognize a good baguette: buy it from La Brea Bakery or, closer to home, Maison Kayser. Or let the latter's poo-bah, Eric Kayser, teach you.



Chile Crunch, possibly the world's most
addictive condiment.

Epicurious suggests 12 Things to Make with Matzoh

Perry Street rebuilds

Hudson Valley Restaurant Week, March 11-24

Bumble Bee tuna recall

Via Vittles Vamp,
we learn of a new book:
D'Lish Deviled Eggs







It's Pledge Week at MUG




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