Monday, January 14, 2013 at 2:08PM 
What do you get when you take the scraps from all the dry-aged meat trimmings at one of the city's most iconic steakhouses and grind them into a patty? The Luger Burger.
luger burger, peter luger Monday, January 14, 2013 at 1:56PM 
Boulton & Watt opened on the corner of East 1st Street and Avenue A last week. Darin Rubell and David Rotter have reworked what was Nice Guy Eddie's into a restaurant inspired by the Industrial Revolution. The space takes its name from Matthew Boulton and James Watt, the two gentleman who perfected the steam engine in the late 18th Century. Like Nice Guy Eddie's, Boulton & Watt is open until 4am (the kitchen takes orders until 2:15 am) seven days a week, but they'll be serving a revised take on American and English comfort food. It comes in the form of "Snacks & Entrees," including dishes like short rib and bone marrow toast ($13), pigs in a blanket ($11), a classic wedge salad ($9), an array of homemade pickles ($6 per jar, three for $15), and steak frites ($22).
Ten beers are available on tap in either 14oz ($8), 32 oz ($15), or 64oz ($30). Thirty-two and 64 oz growlers are also available with a $5 deposit. Each of the 20 or so wines on the list are available by the glass ($10), carafe ($20), or bottle ($35), and cocktails are $12 each.
Boulton & Watt | 5 Avenue A | 646-490-6004 | www
Monday - Sunday, 5:30 pm - 4 am
East Village, Open, boulton and watt Friday, January 11, 2013 at 1:10PM 
Donde Dinner? wants to make your next dining experience an adventure. So, every Friday, we pick a restaurant and post its address for you. The catch is, that's all the information you get. No name, no type of cuisine, and no Googling. Here's last week's address:
456 Hudson Street = Takashi
This week's restaurant follows typical Donde Dinner? fashion. Price, quality, and accessibility have all been taken into account. You won't be waiting at the bar for two hours with $15 cocktails and you never have to worry about a dress code. Just hop on the train, or your feet, or your bike, and head to:
103 Second Avenue (btwn 6th and 7th)
Donde Dinner?, takashi Thursday, January 10, 2013 at 11:01AM 
Welcome to First Bite, wherein we bring you a look at some of the city's newest restaurants shortly after they open. We'll go, eat some food, take some pictures, and report back to you. This go round it's Red Gravy, the newest addition to Saul Bolton's Brooklyn empire.
Tuesday, January 8, 2013 at 11:26PM 
[lauren decicca for the times] lobster puerto nuevoJohn McDonald and Josh Capon are the guys behind Lure Fish Bar and B & B. El Toro Blanco, their most recent venture, is a new addition to the white-hot trend of hip Mexican restaurants (Salvation Taco is the newest), and it's on the receiving end of a colorful one-star review from Pete Wells this week.
Josh Capon built out the menu with Scott Linquist, who has worked on both coasts making contemporary Mexican cuisine. A pan of chorizo fundido was a big hit with Wells and co., leaving Wells to desribe the dish as one "in which Mexico looks Switzerland calmly in the eye and says, “I’ll see your cheese fondue and raise you some green chiles and a heap of crumbled spicy sausage.” (Switzerland folds and leaves the room.)"
"The look of El Toro Blanco," writes Wells, "is the latest sign that in New York City, Mexican cuisine is cool, of the moment and ready to be presented without quotation marks." Alex Stupak definitely helped get that palota rolling when he opened Empellon Taqueria and Empellon Cocina less than a year apart. Calexico helped get the fuego burning. Park Slopes's Fonda landed an outpost in the East Village last year. Dos Toros is settled in. Hecho in Dumbo is still a fresh favorite. There's Gran Electrica...
Monday, January 7, 2013 at 2:14PM 
Eddie Huang is no subtle addition to New York City's food fabric. His choice words have made him somewhat of a controversial characater, but his commitment to honesty and saying what's on his mind continue to make his voice heard in a dialogue rife with opinion.
Huang introduced the city to his personality with BaoHaus on the Lower East Side, serving a menu of steamed buns and Taiwanese-style street food by day and throwing rawkus parties by night. Shortly after the success of BaoHaus, Huang kicked of his "Fresh Off the Boat" campaign. It came first in a blog of the same FOTB name, then an installation he did for a series called Munchies for Vice gave way to a wildly entertaining show for the same publication called Fresh Off the Boat, in which Huang dives headfirst into a universal culinary subculture one city at a time. Chef/writer/personality/TED Fellow/Human Panda Eddie Huang has written a memoir titled Fresh Off the Boat and it'll hit the shelves January 29th. Here's an excerpt:
"Xiang wei is the character a good dish has when it’s robust, flavorful, and balanced but still maintains a certain light quality. That flavor comes, lingers on your tongue, stays long enough to make you crave it, but just when you think you have it figured out, it’s gone. Timing is everything. Soup dumplings, sitcoms, one-night stands—good ones leave you wanting more." [Biographile]
baohaus, eddie huang, fresh off the boat, vice Monday, January 7, 2013 at 1:06PM 
[courtesy of brooklynbrewery.com]Brooklyn Brewery has grown to immense popularity under the guidance of Brewmaster Garrett Oliver. The label includes nearly two-dozen varieties, offered in the from of year-round and seasonal beers, a handful of large format options, and a whimsical line of what the brewery calls Brewmaster's Reserve. Brooklyn Brewery will turn 25 in March this year. To celebrate, they're opening a $5 million location in Stockholm.
The Brooklyn-New Carnegie Brewery will overlook the Stockholm harbor and is projected to open by the end of the year. In conjunction with Brooklyn Brewery, Swedish brewer D. Carnegie Company will be the other main investor, Diner's Journal reports. The Stockholm satellite will have a 100-seat restaurant with an additional 150 seats available outdoors. So as to not jeopardize the sale of Brooklyn Brewery's popular perennial beers (Brooklyn Lager, Brown Ale, East India Pale Ale, Pilsner, and Penant Ale), they will remain an export. Oliver will work with a Swedish team to development three new beers that will be available in Stockholm year-round. [DJ]
