Viewing NYC Articles Categorized Under Food

[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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[VIDEO] Irish People Brutally Rank NYC’s Most Famous 'Irish' Bars

2026-08-23T12:00:00-04:00

Two Irish natives, Kaelan and Samantha, travel to New York City to put its most famous 'Irish' pubs to the test, judging them on atmosphere, Guinness quality, and overall authenticity. They visit four establishments: The Dead Rabbit, McSorley's Old Ale House, Mary O's, and Connolly's Pub & Restaurant. While The Dead Rabbit and Mary O's receive high praise for their genuine Irish feel, good Guinness, and unique offerings like homemade scones, Connolly's is deemed too big and touristy. McSorley's is appreciated for its historic charm and distinctive brews, despite strict no-filming policies. The duo shares their honest opinions, helping fellow travelers find an authentic Irish pub experience in the city.

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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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[WATCH] Inside the Hottest Tortilla Pop-Up in Brooklyn

2026-08-19T12:00:00-04:00

Discover the journey of Border Town, a popular Brooklyn pop-up that has transformed into a brick-and-mortar restaurant, founded by Jorge Aguilar and Amanda Rosa, with co-owner Ben Turley. What began as Aguilar's lockdown hobby of crafting Sonoran-style flour tortillas, inspired by his upbringing, quickly garnered a cult following for their tacos and breakfast burritos. The video chronicles their transition from selling out of their home and various pop-up locations across Greenpoint to securing and renovating their permanent space, driven by their dedication to authentic Northern Mexican cuisine and the beloved handmade tortilla.

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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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[WATCH] We Tried NYC’s Best Texas BBQ

2026-08-15T12:00:00-04:00

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.

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[WATCH] A Day at the Most Hyped Mexican Restaurant in NYC

2026-08-13T12:00:00-04:00

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.

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[VIDEO] How Brooklyn’s Best Pancakes are Made

2026-08-10T12:00:00-04:00

Chef Jake Leiber of Chez Ma Tante in Greenpoint, Brooklyn, shares his perfected pancake recipe, renowned for being “crispy, fluffy and delightfully simple” (according to The New York Times). The process involves building the batter with eggs, extra egg yolks, sugar, salt, baking powder, whole milk, clarified butter, and a touch of lemon zest. Chef Leiber emphasizes resting the batter for at least an hour to hydrate and cool it, resulting in a thick consistency. The pancakes are then fried in a generous amount of clarified butter (also known as ghee) on a hot griddle, ensuring a crispy edge and a toasted marshmallow flavor. Finally, they are stacked high, topped with whipped salted butter, and drenched in Pennsylvania maple syrup.

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[VIDEO] The Oldest Pasta Machine Still Being Used In NYC

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

Meet George Joseph Switzer III, who runs Queen Ann Ravioli, a pasta shop in Brooklyn founded by his father in 1972. The shop prides itself on using vintage machinery, including a pasta machine from 1909 believed to be the only one of its kind still in daily operation in the country. These machines, operated by a dedicated team, produce thousands of pounds of pasta weekly, contributing to nearly $2 million in annual revenue. Despite the challenges posed by rising costs, mass production from larger companies, and the changing demographics of the neighborhood, George is committed to preserving this traditional way of doing business, ensuring each batch of ravioli, tortellini, and manicotti maintains its unique, handcrafted quality.

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