Think Pig [TONY]
All Posts Tagged: ‘rub’
A Guided Tour of Pig Parts, Here in New Pork City
BBQ Season Returns to New York
Watch out New York: it's BBQ season again..Photo courtesy Grillin' on the Bay
Chef Counters on the Rise; Chefs Put in Their Time on the Line
As chefs and cooks take on more roles of service, they cut out more costs and create a more intimate dining experience, especially at restaurants with counters overlooking the food preparation. [NYT]
Related: Ringside Seats at the Chef's Counter
Apparently, restaurants’ hanging of red velvet curtains in colder months signals metaphors of birth and womblike spaces for diners. Ew. [NYO]
Chefs like Akhtar Nawab of Elettaria and Josh Eden of Shorty’s.32 both spent years cooking on the line before being able to fly solo. [TONY]
Sparkling-Pink Sake Might Tickle Your V-Day Fancy in Hell's Kitchen; Commerce Opens Tomorrow
Chelsea: RUB and Swich are just two under-$10 lunch options in this list devoted to the nabe. [Gridskipper]
East Village: A Spanish wine bar called Pata Negra opens Friday at 345 East 12th Street. [NYT]
Flatiron: A Voce pastry chef Josh Gripper classifies himself as single and dangerous. [Restaurant Girl]
Fort Greene: Don’t hold your breath waiting for lamb sliders from the French-Moroccan restaurant that was supposed to open on DeKalb Avenue; the space wasn’t completed, and the sign and menu have already been taken down. [Eat for Victory/VV]
Hell’s Kitchen: If you want to explore dining options outside our comprehensive Valentine’s Day Guide, you could look to Kyotofu, which is serving a three-course dessert prix fixe promising a raspberry Valrhona-dark-chocolate fondue and Hou Hou Shu pink-sparkling sake. [Kyotofu]
West Village: Commerce opens tomorrow in the former Blue Mill Tavern space and there will be a 20 percent discount on food through Monday. [NYT]; the last outlet of Flor’s Kitchen will shut itself down this Sunday citing problems with the landlord. [Eater]
This Year’s ‘Saveur’ 100 Is Thin on the NYC Love
It's that time of year again...
The Mystery of the Pitmasters Stymies the ‘Times’
Big Lou didn't come from a lunch wagon.Photo courtesy Lou Elrose
RUB Bringing Barbecue to Los Angeles?
Preparing to roll over California next.Courtesy of RUB
Related: It’s Not a Motorcycle, Baby. It’s a Mobile Barbecue Pit.
Last Weekend at Red Hook Ball Fields; RUB Introduces Frito Pie to Chelsea
Astoria: You can ask the chefs from Bistro 33, at 19-33 Ditmars Boulevard, to prepare a special tasting menu — but be sure to request the chocolate-espresso-stout ice cream served on a warm fudge brownie for dessert. [Joey in Astoria]
Chelsea: RUB has introduced the “open-face” and “sloppy” grease fest that is Frito pie to its menu and it’s best inhaled with a kindred Texas brew. [Gothamist]
East Village: David Chang is looking for one experienced cook to join his team for Momofuku Ko, "a very unique operation, with the possibility of no servers." [Eat for Victory/VV]
Greenwich Village: Anita Lo has released a recipe for Rickshaw Dumpling Bar’s kimchee-and-tofu dumplings. [Restaurant Girl]
Red Hook: This is the last Sunday of the season for the ball-fields vendors. [Eat for Victory/VV]
This Theater Serves Pork, Not Popcorn
Warm weather is running out for Harry’s Water Taxi Beach, the aquatic venue that was the site of Meatopia and any number of other summer frolics. But the place has one more big event left in it: this weekend’s barbecue movie series, the last segment of the first annual NYC Food Film Festival. Starting tonight and running through Saturday, catch titles like the much buzzed-about (in BBQ circles, anyway) Barbecue: a Texas Love Story or Dial S for Sausage. All will be accompanied by real barbecue, prepared by Meatopia veterans Scotty Smith of RUB and Robby Richter of Big Island Barbecue. “These are great films which happen to be about barbecue,” says documentarian George Motz, one of the festival’s organizers. “The food, though, will make it a multisensory experience.” After the jump, catch a sneak preview of Barbecue: a Texas Love Story.
Meatopia IV: A Visual Feast
I'm basting, just like daddy … Seamus Mullen shows Mr. Cutlets how it's done.Photo: Melissa Hom
It's Not a Motorcycle, Baby. It's a Mobile Barbecue Pit.
Yes, that is a wood oven precariously close to a gas tank. But it's still awesome.Courtesy of RUB
Motorbike-and-BBQ Megastore Coming to Palisades Mall
The Odd Couple: Paul Teutul Sr. and RUB's Andrew Fischel.Photo courtesy RUB
Bacon Has Jumped the Shark
Yeah, yeah, we get it: You love bacon.Photo courtesy Bacon Salt
Notes on the Local Barbecue Revolution
The burning log has been passed from Texas to NYC, or at least a guy from Rego Park.Photo: Josh Ozersky
Legendary Texas Beer Sneaked Up North Into RUB
Don't tell the authorities: Shiner Bock sneaks into RUB.Photo courtesy RUB
Need a Meat-Smoking Sidecar? Call ‘American Chopper’!
American Chopper star Paul Teutul was kept well nourished for his task.Photo courtesy RUB
The Big Apple Barbecue Block Party Steamrolls the Opposition
The Danny Meyer broadcasting service just put out the word: The Big Apple Barbecue Block Party is on for this year. It wasn’t a foregone conclusion. Although the annual June bonanza is hugely popular, it’s also massively challenging. Past barbecuers have expressed much dismay that souvenirs and T-shirts yield very little profit (food profits go to the Madison Park Conservancy), and that the travel allowance doesn’t cover the cost of transporting heavy smoking equipment across hundreds of miles.
What, New York’s Not Good Enough for RUB Anymore?
RUB's new sign: so Vegas!Photo: Everett Bogue
RUB’s Jonathan Meyer Cleans Up Your ‘Mystery Napkins’
"I’ve had people bite my head off to where you’re not able to serve them."Photo: Melissa Hom
Everybody Loves Sfoglia; Meehan Loves All BBQ
Bruni two-stars Sfoglia, the latest victory in a series for the Nantucket import, including nods from Adam Platt and Gael Greene in our Best of New York issue. The food is simple and rustic (frittatas, simple pastas), but it works for Bruni. Imagination can get you two stars, as the Ssäm Bar review showed last week, but so can execution, even if it isn’t very elaborate. [NYT]
Peter Meehan surveys nearly all the area’s BBQ restaurants, finding a lot to like: the pulled pork at Pies-N-Thighs and the burnt ends at RUB, to name two. Still, no revelations here. [NYT]
Sietsema hits up a Senegalese restaurant in Harlem: “Predictably, the dibi is awesome.” You said it, Bob! Has Sietsema ever met a foreign lamb dish he didn’t like? [VV]
The Skinny on Fat Tuesday: The Eats
That's not a knife ... this is a knife.Photo courtesy Churrascaria Plataforma
Hill Country to Challenge Blue Smoke, RUB on Their Own Turf
Hill Country BBQ, we've learned from owner Mark Glosserman, has officially signed its lease and begun construction at 30 West 26th Street, just a few blocks from Blue Smoke and RUB . Isn’t it bad medicine to open so close to a pair of established, busy barbecues? Says Glosserman: “It's a great spot, and the price was right, and we're in a big office building, so there will be a lot of traffic even though it's a side street. We have a lot of faith in our product.” No doubt. But we actually like Hill Country's chances. New Yorkers have shown a willingness to go the extra mile to eat great barbecue: Daisy May's BBQ sat on a desolate stretch of Eleventh Avenue and didn't even have tables; RUB ran out of meat every night; Blue Smoke barely had any smoke flavor during its first year, as a result of chimney malfunction. Glosserman hired the best barbecue cooker in the city, Robert Richter. If Hill Country delivers the goods, New Yorkers will support it … right?
Inside the Topsy-Turvy World of New York Barbecue
Grill Kings: truly idyllic.Photo courtesy White Trash BBQ
Where Do I Feed Texas Tourists? Also: Is There a God?
"Dear Adam, it's me, Grub Street."Photo: Alinari Archives/CORBIS
I have some friends coming into town from Texas and want to recommend a great restaurant to them. I think they'd appreciate a Texas theme, but I'm not sure if Lonesome Dove is really the way to go, or if Blue Smoke or Dinosaur are better bets instead. Money doesn't seem to be much of an issue.
Jenni
Dear Jenni,
The best barbecue in New York is RUB. They have great burnt ends, a beef-brisket treat any meat-eating Texan can appreciate. But they're not going to get better Texas food here than at home. I would take them to Great N.Y. Noodletown for Chinese spareribs. Or, if money really isn't an issue, this may be your one chance for a meal at Masa!
Barbecue: The New Kosher Food?
Robbie Richter, king of the barbejews.Photo: Josh Ozersky
Baron of BBQ to Hold Court Saturday
Paul Kirk, Kansas City's "Baron of Barbecue," gave New York RUB, the city's best BBQ joint. On Saturday, he'll lead a master class on his art at the Water Taxi Beach in Long Island City, covering the basics of cooking, fire management, sauce, rubs, spices, and even competition. The class is intended for professionals: The fee alone is 250 bucks, and that doesn't include all the supplies you'll need to bring, from cookers to fuel. (If you're just looking to learn the basics, you can probably get away with buying the Baron's book, available via his Website.)
Contact Matt Fisher or Robert Fernandez to enroll.
Haute Fast Food and International Fare for East Chelsea Gearheads
It's a challenge for the young designers and Silicon Alley gearheads who work their magic around here to find something beyond pizza or deli food for lunch — particularly in the environs near the Fashion Institute of Technology and the flower district, practically a culinary wasteland. Still, in the micro-micro-neighborhood surrounding Seventh Avenue and 22nd Street, there are options running the gamut from Japanese and European street food to regional Italian and Persian fare.
Trans-Fat Ban: The Restaurants at Risk
Where would we be without trans fats? The joys of margarine and shortening know no end in New York. Few restaurants care to admit to using it. But going by our taste buds and instinct for human nature, we've got ten educated guesses at great local restaurants with foods containing the magical substance. None of these dishes would be the same with replacement fat: It would be better to stop serving them entirely. But a ban poses more risk to the business of some restaurants than others, of course. A RUB without the deep-fried Oreos would still be the city's best barbecue, but if the Arepa Lady had to spray Pam on her griddle, even her cult might disband.
Meet Pawpaw for Dinner Tonight at Savoy
Pawpaw: Opening near youPhotos: iStockphoto.com/Sigler; iStockphoto.com/Melbedggood
In honor of the pawpaw, here's our list of five of the most delicious southern foods you'll find in New York.
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