Ham It Up
One of New York’s greatest food advantages is the presence of skilled, trained-by-apprenticeship butchers in every neighborhood. Here, and starting on page 62, we show some of their handiwork, along with their preferred cooking methods. Pictured, bacon made from Schaller & Weber’s hickory-smoked pork. Head cutter Conrad Krische advises ordering it cut thick—a quarter of an inch—and cooking it in a frying pan over medium heat, which achieves a crispy edge and a tender, chewy center. It’s the use of hickory pork, rather than apple pork, that gives its bacon the edge. “The best piece will taste smoky and salty, not sweet,” he says. (One pound of smoked slab bacon, $6.99; 1654 Second Ave., nr. 86th St.; 212-879-3047.)
Looks Good and Feels Good
Flocked wallpaper is very of-the-moment but often hard for non-decorators to find. This Gramercy Rudolpho pattern comes in three color schemes; our favorite is the black-and-white ($111.99 for a double roll, which covers 30 square feet, at Janovic/Plaza, 1150 Third Ave., at 67th St.; 212-772-1400).
For the Narcissist In You
Tom Dixon’s copper pendant lamps are shined to a mirror finish, making them perfect for those who can’t get enough of themselves ($480 at Property, 14 Wooster St., nr. Grand St.; 917-237-0123).
Triple-Lock This Ride
Trek’s Soho bike boasts citified design features like an Alpha Aluminum frame, leather hand grips, a thermal coffee mug, and a layer of rubber to help prevent scratches ($1,299 at Bicycle Habitat, 244 Lafayette St., nr. Spring St.; 212-431-3315).
This Old Thing?
Paul Smith’s new canvas bags have been artfully silk-screened to look like beautifully aged leather ($155 to $495; 108 Fifth Ave., at 16th St.; 212-627-9770).
Too Hot To Hide
If Alexander McQueen and Victoria’s Secret had a love child, it would be this cotton ruffle panty from Steven Alan ($33; 103 Franklin St., nr. Sixth Ave.; 212-343-0692).