We are so happy to see our heritage pork shoulder back on West 46th street in NYC’s historic theater district at Becco restaurant, Lidia Bastianich’s stalwart run by O.G. chef (for over 20 years) Billy Gallagher. When you have to be out by 7:45PM to make the show, there is no better spot than Becco’s spacious dining rooms! We love trying new menu items that include pork shoulder and, of course, the limitless 3 pasta offering which often includes a heritage pork ragu!
The "tourtière' or Quebecois meat pie, is in season! Our friends at M. Wells offer a handmade meat pie packed with heritage confit turkey, juicy ground Berkshire pork, braised brisket, shredded potatoes, sautéed mushrooms, onions, garlic, and spices.
The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine. Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight.
So happy to see Chef Joshua Pinsky's 3-star review for Claud in the New York Times! We first met Chef Josh at his and David Chang's innovative restaurant Momofuku Nishi and followed him to Las Vegas and then back to New York! He and his partner Chase Sinzer recently opened Claud, which is already considered to be an all time great in the New York restaurant scene.
Shmackwich has upgraded the classic NYC Chopped Cheese! Formed during the pandemic by Brooklyn natives Sib, Midi & Jordan, they began serving their Wagyu Chops at pop ups, and the hype was real. Starting Monday, they’ll join a slew of restaurants at Olly Olly with a residency and expanded menu!
Cesare has done many things in his career, including opening restaurants, starting an heirloom bean business, importing a rare breed of Tuscan cattle, and introducing Canestrino tomatoes to chefs and home cooks in the U.S. But we know him best for his rescue operation of many of the farms we work with. In 2016, when famed country ham producer Sam Edwards’ plant burned down in a terrible fire, Cesare stepped up and immediately began production on a heritage prosciutto line. These 18-24 month aged hams sourced from a few dozen heritage farms in the Midwest, would go on to become one of the most respected prosciutto in the world and a fixture at hundreds of America’s best restaurants from coast-to-coast.
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