Viewing NYC Articles Categorized Under Chefs

[VIDEO] How Brooklyn’s Best Jerk Chicken is Made

2026-10-13T12:00:00-04:00

Chef Niki Gordon of Irie Jerk in Brooklyn demonstrates how to prepare authentic Jamaican jerk chicken, emphasizing the importance of proper cleaning and a thorough 24-48 hour marinade. The marinade includes a blend of dry seasonings like ground allspice, ginger, and garlic, complemented by a wet blend of fresh scallions, scotch bonnet peppers, pimento peppers, and Sorrel drink for a unique tang. The chicken is then slow-cooked on custom-built barrel grills over lump charcoal, infused with pimento berries to replicate the traditional Jamaican pimento wood smoke flavor, ensuring it is cooked thoroughly and moist, not dry. They prepare hundreds of pounds daily, opening six days a week, with plans to expand to seven to meet demand.

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[WATCH] NYC's Biggest Spanish Food Destination

2026-10-12T12:00:00-04:00

In this Eater video, chefs José Andrés and Nico López showcase the vibrant culinary traditions of Spain at Mercado Little Spain, a sprawling Spanish food hall in New York City. The market features multiple restaurant concepts, bars, and kiosks under one roof, offering everything from a steakhouse with dry-aged rib-eye and traditional suckling lamb (the only place in NYC to get this dish), to a lively tapas bar with classics like gazpacho, croquetas de pollo, and braised ibérico pork cheeks. Guests can also enjoy specialties ranging from freshly sliced jamón, churros, and paella Valenciana cooked from scratch over an open fire, recreating a little Spain in the heart of the city.

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[VIDEO] A Day Making NYC’s Most Viral Burritos

2026-10-11T12:00:00-04:00

Chef Annisha Garcia, co-owner of Son Del North in New York City's West Village, takes viewers behind the scenes of her viral burrito shop. Known for selling up to 10,000 burritos weekly, including their internet-famous bean-and-cheese burrito, the restaurant draws inspiration from Garcia's childhood in Tijuana and Northern Mexican grilling traditions. The video showcases a day of intense food preparation, from cooking massive batches of beans and Son Del North's signature green salsa to grilling various proteins like chicken and steak, and mashing fresh guacamole. It highlights the efficient assembly line production needed to fulfill high-volume lunch rushes and catering orders, emphasizing the dedication and teamwork involved in crafting these highly sought-after burritos.

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[VIDEO] We Tried the Best Peking Duck in NYC

2026-09-21T12:00:00-04:00

Bon Appétit follows Chef Lucas Sin to Flushing, New York, to sample the city’s most traditional Peking Duck at JUQI inside Tangram Mall. The video delves into the meticulous process of preparing Beijing-style roast duck, showcasing techniques such as air-pumping the duck's skin to separate it from the meat, blanching the birds in hot water infused with aromatics, applying a warm honey and spice glaze, and then carefully drying them in a climate-controlled room with powerful fans. The ducks are finally roasted in a traditional Míng huǒlú oven, featuring exposed flames, to achieve the signature glassy, crispy skin. This detailed culinary journey underscores the commitment to traditional craftsmanship, resulting in a dish where perfect texture and aromatic fattiness are celebrated.

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[VIDEO] Ranking My TOP 5 New York City Pizza Spots

2026-09-11T12:00:00-04:00

Chef Alex Guarnaschelli takes viewers on a personal tour of her top five favorite pizza spots in New York City. Starting with Scarr's Pizza for its thin, crispy crust, she moves on to John's of Bleecker Street, known for its whole pies and classic New York flavor. The tour continues to NY Pizza Suprema, a long-time personal favorite and famously beloved by Anthony Bourdain, celebrated for its rich, flavorful sauce. Next, she savors the unique square "grandma pie" at Lazzara's Pizza, highlighting its gooey cheese and sweet tomato sauce. Finally, Andiamo Pizza makes an appearance, praised for its excellent balance of cheese and tomato, despite being a chain. Guarnaschelli ranks all five, considering crust, sauce, cheese, balance, and the overall experience, culminating in her ultimate number one choice.

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[VIDEO] NYC's Only Charcoal Tandoor Indian Restaurant Has a 12,000-Person Waitlist

2026-09-10T12:00:00-04:00

Discover the culinary artistry of Ambassadors Clubhouse, Manhattan's exclusive Indian restaurant featuring a traditional charcoal tandoor. Executive Chef Karan Mittal leads a dedicated team in crafting exquisite Punjabi dishes, showcasing regional specialties like the labor-intensive Kotkapura Royal Atta Chicken, tender Shahi Patiala Masala Lamb Chops, and the crispy, seven-layered Aloo Mattar Satpura samosa. The menu also includes the vibrant Beetroot Raj Kachori Chaat. Chef Mittal emphasizes the importance of charcoal cooking for its unique smoky depth and the team's passion for consistency, aiming to represent Punjabi culture at the highest level for their extensive 12,000-person waitlist.

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[VIDEO] A Day Making NYC’s Most Hyped Sandwiches

2026-08-25T12:00:00-04:00

Bon Appétit goes behind the scenes at Salvo's, a popular New York City eatery run by chef and owner Salvatore La Rosa. Starting as a home kitchen operation delivering sandwiches from a mototaxi, Salvo's has evolved into a bustling brick-and-mortar shop. The video showcases the daily grind, from preparing hearty slow-cooked Neapolitan ragù and eggplant parm to assembling fried mortadella sandwiches. Salvatore also details the logistics of managing staff, distributors, and bakers, including daily bread deliveries from Otway Bakery in Brooklyn, highlighting the collaborative effort behind their acclaimed menu.

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[WATCH] NYC's Hottest Steakhouse Only Has 10 Tables

2026-08-22T12:00:00-04:00

The video spends a day with Chef Michael Vignola at his West Village restaurant, The Eighty Six. This historic NYC steakhouse, a former haunt of F. Scott Fitzgerald and Ernest Hemingway, operates with just ten tables in a small, hyper-designed space. Chef Michael Vignola showcases their unique approach to dry-aging meats, including a 107-day aged coffee and tobacco-crusted Wagyu, as well as a variety of Japanese Wagyu fillets and house-aged Jurgielewicz ducks. The kitchen staff demonstrates their meticulous butchery and prep work for items like Japanese sardines and live sea scallops. The team at The Eighty Six, celebrated for being the number 12 best steakhouse in the world and number one in the US, emphasizes consistency and passion in their culinary craft.

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[VIDEO] A Night in NYC's Most Intense Kitchen

2026-08-21T12:00:00-04:00

A peek into the intense Friday night dinner service at The Modern, a 2-Michelin-Star restaurant in New York City. Executive Chef Thomas Allan navigates a busy kitchen with over 200 guests across the dining room, private dining rooms, and bar. The video showcases the intricate coordination of dishes like risotto, caviar, lobster salad, and Wagyu strip, highlighting the unique communication style of the kitchen team using terms like “on deck” and “we chef.” It offers a rare glimpse into the precision and speed required to deliver world-class fine dining, from detailed plating to managing unexpected dietary restrictions, ensuring a seamless experience for every guest.

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[VIDEO] How NYC’s Best Korean Fried Chicken is Made

2026-08-18T12:00:00-04:00

Chef Junghyun Park, owner of Atoboy in NYC, demonstrates how he creates his award-winning Korean fried chicken. The process begins with brining boneless, skinless chicken thigh in a solution of water, salt, Yondu (fermented vegetable umami), garlic powder, and onion powder for 6-8 hours. The chicken is then marinated with a unique blend of fermented jalapeños, ginger, garlic, pineapple, fish sauce, salt, and sugar. The batter involves a two-step coating: first a dry mix of Korean fry mix, rice flour, tapioca starch, and xanthan gum, followed by a wet batter made from the dry mix, water, salt, and black pepper. The chicken is double-fried in canola oil, first for two minutes to create structure, then rested, and finally fried for another three minutes to achieve a beautifully golden-brown, crispy exterior while retaining a juicy, moist interior. The fried chicken is served with two distinct sauces: a fermented peanut butter sauce and a sweet and spicy Yangyummy sauce, highlighting Atoboy's philosophy of combining traditional Korean flavors with innovative culinary techniques.

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