French Kissed by Kimchi
Though born and raised in Seoul, Sung Park’s ancestral home is North Korea, near the Russian border. “I remember my grandma making cheese every day. It’s not something that the South Koreans do,” he says.
A Timeless Bar on Calyer Street
It wasn’t that long ago that, in order to sample tongue, lungs, and blood, you had to take the 7, 4, or A trains to the outer boroughs.
Wok This Way
Making fun of Chinese food has been a favorite American pastime since the dawn of time. For many decades, the running Chinese food joke was, “Am I eating dog, cat, or pork?” Then, in the health-conscious 80s (the Jane Fonda workout video era), the battle cry was changed to “Why is Chinese food so greasy?’ Really? As compared to what? Duck confit? French fries? ….
Days of Blueberry Wine & Lobster Rolls
To be clear, this is a lobster “joint” not a “shack.” There are no dime store fish nets, colorful buoys, or sticky old ketchup stains permanently left on weathered picnic table, but instead it’s spic-and-span, with white tiled walls and picnic-style tables that are made of knotty old English pine and polished to a river stone smoothness.
The Making of Maison Premiere
From the minute it opened, Maison Premiere made a big splash with food critics. “The New York Times” says it’s better than what it tries to imitate—an old seafood bar in New Orleans.
Baci & Abbracci: Dreaming of Life in Sorrento
By Mimmo Cappiello says he likes fresh, simple Italian food, seasoned with a touch of garlic, not too much oregano or basil. He doesn’t like things heavy and overly…
