Sara Jenkins Is Bringing Porchetta Sandwiches Back to the East Village
The roast-pork-sandwich shop is popping up for six weeks at Porsena Extra Bar.
By Rob Patronite and Robin RaisfeldThe roast-pork-sandwich shop is popping up for six weeks at Porsena Extra Bar.
By Rob Patronite and Robin RaisfeldThe owners say they’re looking for a new location.
By Chris CrowleyThis past year was (almost) all about porchetta, eggs on rolls, and porchetta-and-eggs on rolls.
By Rob Patronite and Robin RaisfeldThey’ll fortify you until the spring thaw.
By Robin Raisfeld and Rob PatroniteSara Jenkins will start serving $10 bowls of the Burmese noodle soup called kaukswe at her East Village sandwich shop.
By Rob Patronite and Robin RaisfeldSimply pick up the phone.
Two other New York City-based chefs have signed on.
By Hugh MerwinFrom a fried-chicken bánh mì to a lamb-sausage gyro.
By Robin Raisfeld and Rob PatroniteThe first thing you think when you take a bite: What took so long?
By Rob Patronite and Robin RaisfeldMission Chinese Food, Parm, and Mimi's Hummus at your door.
By Sierra TishgartThe awards ceremony goes down on September 7 in Industry City.
By Edna IshayikThe best new cuisine, restaurant, and more.
By Robin Raisfeld and Rob PatroniteNew Italian Pantry is the first in a series of "ingredient-driven" cooking apps.
By Hugh MerwinEvan Funke and Nutella Both Have Food Trucks in Los Angeles, but Not Together.
By Tony Chen"I don't consider going out to eat to be my job or anything, it's just what I love to do. It's my fancy sneakers, my nice shirt. I don't buy that stuff, I do the dinner out."
By Alan Sytsma"Sitting on a milk crate in the back of an ice cream truck bouncing up First Avenue is not an easy way to eat a lobster roll."
By Jillian GoodmanPlus: Rye offers happy-hour specials, Cascabel serves takeout tequila snow cones, and more, in our daily roundup of neighborhood news.
And possibly even a Lebanese restaurant!
By Jenny MillerDon't expect seasonal, painstakingly authentic Italian cuisine.
By Daniel Maurer"I grew up being totally obsessed with going to Maine and getting a lobster roll. Everything you eat when you're a kid, you get very picky about it when you're older. It's got to be exactly the way you remember it."
By Helen Rosner