Viewing NYC Articles Categorized Under Food

[WATCH] How ‘The Bomb’ Became NYC’s Most Talked-About Italian Sub

2026-05-15T12:00:00-04:00

On a quiet street in Astoria, Queens, Sal, Kris & Charlie's Deli stands as a neighborhood institution since 1987. Now owned and operated by brothers Nick and John Gordon, the deli is renowned for its colossal and internet-famous “The Bomb” Italian sub. This massive sandwich features a generous assortment of meats, cheeses, and toppings, including salami, roast beef, turkey, ham, mortadella, pepperoni, American and provolone cheeses, fresh vegetables, and their signature hot and sweet pickled peppers, all served on freshly baked bread. The deli prides itself on its cold-cut-focused menu and family-like atmosphere, with employees like Emiliano and Delfino having worked there for decades. The sandwich's immense popularity has been further amplified by social media, drawing customers from far and wide eager to experience its authentic, overflowing goodness. The store's legacy is deeply tied to its founders, Charlie and Kris Gordon, and even a former employee, Sal Anselmi, whose names adorn the business. The community in Astoria is even planning to name a street after Sal, Kris, and Charlie, recognizing their enduring contribution to the neighborhood.

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[VIDEO] Brooklyn’s Most Eccentric Pizza Maker Has a New Restaurant

2026-05-14T12:00:00-04:00

Chef Nino Coniglio, a world-champion pizza maker, showcases his new Brooklyn restaurant, Lucky Charlie, in this video. Witness Chef Nino Coniglio as he demonstrates his daily routine, which includes maintaining a historic 1890s coal oven, preparing 72-hour fermented pizza dough, and crafting fresh pasta dishes like anelletti and cannelloni. He shares his philosophy on achieving "beautifully burnt" New York-style pizzas and reflects on his journey from pizza acrobatics to opening this unique establishment.

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[WATCH] Inside The Secret Doughnut Factory Supplying NYC's Food Carts

2026-05-09T12:00:00-04:00

This video delves into the intricate operations behind New York City's vibrant street food scene, highlighting the challenges faced by its 20,000 mobile food vendors, many of whom are immigrants. It features Pandora Bakery in The Bronx, a 24/7 operation founded by Constantinos Kotzias, which bakes tens of thousands of donuts and other pastries daily for hundreds of food carts, restaurants, and hotels. Georgios Michailidis, the General Manager, explains the precise baking process. The video introduces mobile food vendors like Naty Gonzales and Carmen Flores of Las Reinas del Sabor, operating near West 87th Street and Broadway, and Petey Stathopoulos of Petey's World Cafe at East 32nd Street and Park Avenue South, who share their daily grind and struggles. Catherine Piccoli, Curatorial Director at the Museum of Food and Drink, and Mohamed Attia, Managing Director of the Street Vendor Project, provide historical context on street vending, tracing it from the 1800s immigrant pushcart peddlers to modern-day challenges posed by restrictive permit caps, high black-market rental fees (up to $25,000 according to the Immigration Research Initiative), and increased police crackdowns. Vendors continue to protest, urging the New York City Council to implement reforms that would create more permits and provide essential support, with the New York City Health Department also playing a role in regulating food safety.

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[VIDEO] Inside Rikers Island’s Jail Kitchen

2026-05-02T12:00:00-04:00

This video offers a rare glimpse inside the Gary A. Spitzer Central Kitchen at Rikers Island, New York City's notorious jail complex. Chefs like Mr. Ageda and Mr. Kirby work 24/7 to prepare thousands of meals daily for staff and people in custody. Strict security measures are in place, with knives chained to heavy machinery and all utensils meticulously accounted for by correction officers, including Officer Lync and Officer Stoute. Detainees, referred to as people in custody (PICs), assist with tasks like washing dishes and moving food wagons, but are not permitted to handle the food itself. Detainees, such as Nadine Leach, who was a chef before her incarceration, are paid $1.45 an hour, significantly below New York City's minimum wage. The video highlights several challenges, including a ban on salt in Rikers food (a policy introduced by former mayor Michael Bloomberg) and the high prices of items at the commissary, as criminal justice reporter Reuven Blau explains. Historically, Rikers operated as a penal farm, but transitioned to bulk food production in the 1930s. Food quality has been a long-standing issue, prompting various reforms over the decades. With New York City's plan to close Rikers by 2027 and open smaller borough-based jails in Manhattan, Brooklyn, Queens, and The Bronx, a new, healthier plant-based menu is being developed with the help of nonprofit Hot Bread Kitchen. The city's plan, endorsed by officials like State Assemblyman Zohran Mamdani, aims to improve conditions for those incarcerated.

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[WATCH] NYC's Hottest Bánh Mì Shop Sells Thousands a Week

2026-04-29T12:00:00-04:00

This video highlights Bánh Anh Em, a popular Vietnamese restaurant in NYC, famous for its long lines and thousands of handcrafted bánh mì sandwiches sold weekly. Chef and co-owner Nhu Ton spent years perfecting her bánh mì recipe, traveling to France and Vietnam for the perfect baguette, experimenting with hot sauces, and making their own Vietnamese ham by hand. The establishment is renowned for its fresh bread baked just before opening and throughout service, and for its diverse range of fillings, including classic cold cuts, crispy roasted pork, and barbecue pork.

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[VIDEO] Day in the Life at NYC's BBQ Joint

2026-04-28T12:00:00-04:00

This video follows the inspiring journey of chef Ruben Santana, owner of Bark Barbecue, as he brings his unique Dominican-Texas style barbecue to New York City. The day begins early in a Queens warehouse, where Ruben and his team meticulously prep and smoke various meats like brisket, ribs, and pulled pork. Before heading to his main location, Ruben enjoys a traditional Dominican breakfast at Bridge Coffee Shop in Dumbo, showcasing the flavors that influence his barbecue. The video then transitions to his stall at Time Out Market in Dumbo, where he serves a diverse crowd of barbecue enthusiasts, sharing the story of how his backyard pop-up during the pandemic evolved into a celebrated culinary destination, marking him as the first vendor invited to the market without a pre-existing brick-and-mortar location.

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[VIDEO] Making Popcorn for 15,000+ Basketball Fans

2026-04-26T12:00:00-04:00

Priya Krishna goes behind the scenes at Barclays Center in Downtown Brooklyn to meet the "popcorn engineers," Miss Deb and Mahogany, two long-tenured concession employees and friends. They are responsible for making enough popcorn for over 15,000 basketball fans during a WNBA game, including for 20 stands, 4 portable stations, 30 suites, and 4 clubs. The video showcases their diligent process, from preparing 50-pound bags of kernels with special seasoning to distributing the freshly popped bags across the arena, all before tip-off. Their dedication ensures every fan, no matter where they're seated, enjoys the same quality popcorn. The women also reflect on the growing popularity of women's sports and the strong bond they've built over years of working together.

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[VIDEO] Why Restaurant Owners Have to Get Up at 2am to Get the Best Seafood

2026-04-24T12:00:00-04:00

Ever wondered how New York City's top restaurants get their fresh seafood? This video takes you on a journey through the bustling Fulton Fish Market in the Bronx, starting at the astonishing hour of 12 AM. Overseen by veterans like Sal and Warren of Blue Ribbon Fish Co., the market is a maze of forklifts, competitive vendors (known as "houses"), and discerning buyers, all vying for the freshest catch. You'll witness the intricate process of fish handling, from offloading massive tuna to inspecting eyes and gills for quality. Chefs like three-Michelin-starred Eric Ripert of Le Bernardin rely on these early morning connections, emphasizing that in this perishable world, paying on time secures the best product. The video offers a unique, inside look at the billion-dollar operation that powers NYC's vibrant restaurant scene, a testament to the dedication required to deliver ultra-fresh seafood to your plate.

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[WATCH] How George Motz Makes NYC’s Best Burgers at Hamburger America

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

Burger scholar Chef George Motz, owner of Hamburger America in Manhattan, demonstrates how he creates three distinct smash burgers. He details the technique of pressing patties on a hot griddle to seal in flavor and achieve a crispy crust. Motz prepares his classic smash burger, the Oklahoma Fried Onion Burger (which brought him renown), and The Chester, a unique grilled cheese burger, meticulously outlining the ingredients and cooking process for each, emphasizing simplicity and proper method.

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[VIDEO] A Day at NYC’s Most Exciting Mexican Restaurant

2026-04-20T12:00:00-04:00

In "A Day at NYC's Most Exciting Mexican Restaurant," Bon Appétit spends a day behind the scenes with Chef Yara Herrera, owner and Executive Chef of Hellbender in Ridgewood, Queens. As a first-time owner and executive chef, Yara navigates the daily challenges of running her own restaurant, from meticulously checking closing checklists and unpacking fresh deliveries to preparing signature Mexican dishes. The video highlights the intricate process of making salsa macha, crafting churro batter, expertly breaking down fish for aguachile amarillo, and prepping labor-intensive empanadas, all while fostering a collaborative team environment and ensuring consistency before service begins.

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