Tuesday, March 23, 2010
New York Nosh: Update
We've picked our poisons for our long weekend Spring Break in New York.
Executive Chef: Dan Barber
Noted for: Basically inventing the farm-to-table movement. They grow pretty much everything (animals included) at the Stone Barns property upstate. Next trip, we'll be visiting the farm.
Noted for: Pastrami sandwiches as big as your head. Seriously.
Equipment needed: Backhoe, antacid, Dr. Browns cream soda
Momofuku Noodle Bar
Executive Chef: Cute-as-a-button David Chang
Noted for: Making ramen an art form, crack pie (not made from actual crack, but as addictive as), steamed pork buns (second favorite food)
Saturday: GAME DAY - beer and sausages. And that's just the company.
Peruvian Chicken Shack whose name escapes me
Noted for: Amazing 'pollo a la brasa' rotisserie chicken, chop suey
Along the way there will, of course, be hot dogs and Regina's pizza, a trip (or two) to Dean & Deluca, and who know what else along the way. I'll keep ya'll posted.
I may not come back.
*Photo of Marea courtesy of the New York Daily News
** Photo of Blue Hill courtesy of arkfoodie.com