Embark on a culinary adventure to Red Hook, Brooklyn, where the renowned Hometown Bar-B-Que serves up what some call the best Texas-style barbecue outside of Texas. Opened in 2013 by Brooklyn native Billy Durney, who honed his pit master skills traveling to BBQ hotspots, the restaurant has earned a Michelin Bib Gourmand. The journey to Red Hook from Midtown Manhattan can be over an hour by subway, but the hosts recommend taking the free NY Waterway ferry to IKEA Brooklyn for scenic views and a quicker, albeit indirect, route. Upon arrival, the irresistible smoky aroma and a consistent line out the door are clear indicators of its popularity. Inside, the converted garage boasts a rustic ambiance with exposed wood, string lights, and an American flag. The hosts sampled a feast, including impossibly tender beef rib, moist and flavorful brisket, sweet and tangy spare ribs, a perfectly balanced pastrami sandwich, a unique pulled pork sandwich with a dill-forward slaw, buttery cornbread, and a refreshing banana pudding. Despite the high prices, the exceptional quality, especially of the beef rib and brisket, makes it a must-try for barbecue enthusiasts in New York City. Billy Durney has expanded his culinary empire to include additional Hometown Bar-B-Que locations, Red Hook Tavern, and other dining concepts.

This video explores the history of the Bowling Green fence in Manhattan, New York's oldest fence. Originally installed in 1771 to protect a statue of King George III of Great Britain, the fence became a witness to a dramatic event on July 9, 1776. After the Declaration of Independence was read, angry crowds tore down King George's statue. The lead from the statue was then melted down to create musket balls for the American Revolution. Pieces of the statue were eventually recovered over the centuries, with some now housed at the Wilton Historical Society and the Museum of the City of New York. The fence itself was vandalized during the rebellion, with its decorative finials (described as gold crowns) removed, likely for use as munitions. The fence, however, survived and was reinstalled at Bowling Green in 1938 by the Parks Department, standing today as a rare physical link to New York City's revolutionary past.

Bon Appétit spends a day at Corima, a New York City restaurant that earned a Michelin star just 11 months after opening. Head Chef and owner Fidel Caballero guides viewers through Corima's dedication to Northern Mexican cuisine, which involves whole-animal butchery of lamb, dry-aging proteins, fermentation, and making fresh sourdough flour tortillas daily. The team showcases their impressive techniques while preparing dishes for their tasting and à la carte menus, including a morel taco stuffed with lamb sausage and lamb fat-roasted morels. Additionally, Chef Caballero and his wife Sofia Ostos visit their new bar, Bar Chucho, in Chinatown, where they're putting the finishing touches before opening, offering a distinct menu with items like a burger and various cocktails. The video concludes with the team at Corima preparing for a busy dinner service, highlighting their meticulous prep and collaborative kitchen environment.