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Save for the 12+ hours taken to leach pure liquid from pots of aromatics and bones, ramen is generally an exercise in simplicity and restraint. In that sense, Mokbar’s army “budae” all but flies in the face of abstemious, collagen-rich tonkotsu, chastely garnished with wheels of char siu, or golden, halved eggs, floating on a sea of miso—instead, featuring noodles plunged in pungent, kimchi-stained broth, thickened with spam, pork belly, bacon, sausage, and trails...
If you’re familiar with Sam Talbot from his two Top Chef go-rounds, you wouldn’t call him a champion of pimento cheese, cracklins, and lard. Which is to say, he seems an unlikely proprietor of a full-blown southern restaurant—until it’s realized said establishment happens to be in Greenpoint, and that the purification of soul food staples is its primary goal. Thankfully, the suitably dubbed “Pretty Southern” reigns in its righteousness: There’s a menu manifesto on their...
While largely adopted and adapted countrywide as a non-official drinking holiday (or more traditionally, a let-it-all-hang-out lead-up to the sacrificial rigors of Lent), Mardi Gras has taken on a whole new level of urgency—best to live it up now, because we don’t know what we’re going to lose next. So here’s where to gorge on po’boys, gumbo and sazeracs—but we have a feeling they won’t be your last—and that you’ll be forgiven for persevering...
With one of the most celebrated beer programs in the country, let alone the borough, Tørst could have limited its food offerings to bar nuts and pretzels, without anyone batting an eye. And yet, they dropped the mic with an in-house restaurant (Luksus) as well, which amassed Michelin stars due to the culinary stylings of the accomplished Daniel Burns—who had legitimate rights to the “Noma” line on his resume. Burns departed this past December (shuttering...

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