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EDIBLE GLIMPSES: Purple Yam
In our magazine, Rachel Wharton takes a closer look at Purple Yam, the sublime Filipino restaurant on Ditmas Park’s up-and-coming Cortelyou Road. As she puts it, “Besa and Dorotan may have both grown...
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A Food Writer Recalls Childhood Trips to Chinatown
When I was a child in Brooklyn Heights, my family often voyaged to another world: Chinatown. Just three subway stops away, we’d emerge near the Bowery, then the world’s largest skid row. For me, these...
View ArticleOn the Southern Edge of Brooklyn, a Portal to Odessa
If the knickknacks at the new outpost of Café Glechik remind you of your grandmother—the two-story Ukrainian restaurant on Sheepshead Bay Road is dressed with embroidery, old teacups and framed scenes...
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IN OUR CURRENT ISSUE: Standout Ukrainian Food in Sheepshead Bay
In our current issue Rachel Wharton takes us into the kitchen at Café Glechik, where for years Tyslia Kozlova churred out her beloved pelmeni–plump Ukrainian dumplings stuffed with veal or pork and...
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Fort Defiance Takes On Water, But Holds Strong in Red Hook
As Sandy’s waters approached, St. Frizell, owner of Red Hook’s much beloved cafe and bar Fort Defiance (which we wrote about here in our magazine when it opened), kept it together. He continued...
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Eat for a Good Cause: Hurricane Sandy Relief Dinners, Benefits and More
These events get the Edible stamp of approval! One week since Hurricane Sandy flooded homes, took lives, washed away boardwalks and knocked down countless trees, we couldn’t be prouder of our fellow...
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EDIBLE GLIMPSES: Café Glechik
Inside Café Glechik, you’ll feel like you’re at your grandma’s house. That is, if your grandma were Ukrainian. There’s embroidery, old teacups and framed scenes of the Eastern European countryside,...
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Winter 2013: The Alcohol Issue
All I want for Christmas is a cocktail at Fort Defiance. I’d call the open-all-day Red Hook restaurant one of the greatest places on Earth even if its owner, St. John Frizell, hadn’t written many of...
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At Talde, A Greatest Hits of Asian-American Cooking
Recently, when Stephen and I sought refuge from the frigid avenue in a dark-lacquered, high-backed booth at Talde in Park Slope, there were several clues we had come to the right place. The table was...
View ArticleA Watershed Moment at The River Café
After vengeful Sandy had her way with the East River last October, the River Café looked like a muddled giant mess of flotsam, a junkyard of piano parts, broken red banquettes, jumbled pieces of wood,...
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Closing the Loop
Water: the universal solvent, the symbol of purity. It’s all well and good when it’s pulsing from your Swiss shower head or steaming off a heap of stones in the sauna. But when you’re standing in a...
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Send Us Your Pics and Win a Copy of the I Love NY Cookbook
Daniel Humm and Will Guidara, the chef/manager team behind Eleven Madison Park and NoMad restaurants, have teamed up and released a gorgeous cookbook showcasing the ingredients, farmers and bounty of...
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EDIBLE GLIMPSES: The River Café
More than three decades ago and long before Brooklyn was a culinary destination, The River Café ushered in a new movement in dining: local food. Now, having suffered millions of dollars in damage...
View ArticleTravel Back in Time at Vinegar Hill House
Vinegar Hill isn’t an obvious place to put a restaurant: just a half dozen cobblestone blocks of Greek Revival row houses tucked between the Navy Yard and DUMBO, as if a piece of old New York had...
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IN OUR CURRENT ISSUE: Vinegar Hill House
On a nearly forgotten strip between the Navy Yard and DUMBO, amid the Greek Revival row houses and cobblestone, sits Vinegar Hill House. The cuisine is sometimes haute, sometimes down home Americana,...
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Take Root is Om…azing.
A tasting experience. A fancy 5-course meal. A moment to pause and focus on the beauty of a radish or the lushness of a pile of whipped brown butter as I spread it on a slice of housemade peasant...
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Punk and Pork: Pig Mountain Barbecue This Weekend in the Catskills
Credit: Randy Harris Once a punk show, now a pig roast, the third annual Pig Mountain event will gather in the Catskills this Saturday, August 24. Fourteen chefs will each be given a pig wrapped in...
View ArticlePHOTOS: We Got Schooled at “How to Prepare a Korean Feast”
[nggallery template=carouselag id=12] Few things can improve an evening spent discussing and sampling Korean food — except for beer, of course. Such was the case this past Wednesday when we hosted our...
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3 Behind-the-Scenes Instagrams from Pig Mountain Roast and Veggie Fest
Martha’s pig ready for the pit. It was stuffed with pineapple, orange, onion and siu haau sauce, as well as wrapped in banana leaves and burlap. Credit: Melissa Gorman / Martha Last week, we wrote a...
View ArticleHelp Us Choose Our Travel Issue Cover!
[nggallery template=carouselag id=14] Our travel issue comes out in a few weeks and we need you to help us choose our cover! These photos are from some of our best stories from around the globe: there...
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