Savoy Celebrates the ‘Chicken Revolution’
Peter Hoffman is serving fried chicken, but not just any fried chicken.
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Showing 1-16 of 16 posts
Back Forty Extends Crab Boils Through Saturdays
Get fourteen of your friends together; Back Forty provides the mallets.
Take a Greenmarket Tour With Savoy’s Peter Hoffman
How to pick a sweet strawberry and what to do with garlic scapes.
Yet Another Locavore Group Hounds Obama
Mario Batali and others have signed a letter to the White House.
Back Forty Starts Serving Whole Hogs, Porchetta Plates
The venerable Bo Ssäm is getting some stiff competition as the East Village's most ostentatious meat dish.
Matsugen Is on the Way; How to Make Ribs Like Blue Smoke
Brooklyn's overrun by hooligans (as usual) and what goes into the Back Forty cocktail, in today's neighborhood food news.
Tailor Launches Late-Night Menu; Hamptons More Exclusive Than Ever
Williamsburg will get a "Fiambreria," and chef Peter Hoffman will take you to the Greenmarket, in today's neighborhood food news.
Savoy's Branding Iron Is Not Cruel to Crème Brûlée
Savoy's crème brûlée branding iron applies the brown without the butane.
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