Bright photography, engaging personal narratives, and simple recipes with smart, unexpected tweaks make The Chef's Wife a Site We Love. Angela Brown writes about her experience opening and running a sandwich shop with her husband in Manhattan, alongside recipes and her own home cooking to fit her mood.
Davio’s Manhattan is nested like a hibernating beast in a low-ceilinged basement den of a space. Though there’s a small cafe presence streetside, you could walk by this sleeper a zillion times and never pay it any mind. That would be a shame because the young executive chef, Chad Brown, is doing his mightiest to rouse the palates of the office workers and commuters who might stumble in.
Let's begin with an important fact: The relatively new Long Island City restaurant M. Wells Steakhouse has a menu item called "Caviar Sandwich," and it is actually, literally, a caviar sandwich. Two inch-thick slices of buttered brioche bookend a modest smear of butter and a massive amount of sturgeon roe that's been compressed into a dense, extravagant square that resembles nothing so much as a black, briny slice of cheese, a Kraft single for the czar. It's fantastic.
Most mornings, there's nowhere I'd rather be than an appetizing store, where a cream cheese—schmeared bagel piled high with smoked fish is an art form. At the turn of the 20th century, immigrant Jews established these temples of lox and herring in American cities...
Ever since I read The Great Gatsby by F. Scott Fitzgerald, I’ve daydreamed about the prohibition-era opulence and secret clubs, so I was thrilled when I had the opportunity to stay in the Speakeasy Suite at The Carlton in New York City.
The most unexpectedly exciting part of New York City for culinary discoveries? Staten Island. The 60-square-mile island, surrounded by the New York Harbor, the Atlantic Ocean, and Raritan Bay, isn't accessible by subway, only by car or ferry.