A BROOKLYN SPIN

AFTER BECOMING A GRAVLAX EXPERT, THIS RIVER CAFÉ VETERAN SOUGHT A NEW WAY TO MAKE CURED SALMON INDELIBLY NEW YORK BY DAVID BURKE After Graduating From The Cu[...]

SOUTHERNCROSS

AT 30 YEARS YOUNG, THIS AUSTRALIAN EXPAT OFFERS A NOVEL TAKE ON SOUTH EAST ASIAN AT SUGAR MOMMA, AS WELL AS HIS FAVORITE ROAST PORK RECIPE BY BARRY DRY Though[...]

COOL TOWN

HOW THIS GOWANUS AND FLUSHING BASED RESTAURANT EQUIPMENT MANUFACTURER AND SUPPLIER HAS WEATHERED SEASONS, FADS, AND FOLLIES FOR MORE THAN 35 YEARS BY AMANDA Mc[...]

HEART AND SOUL

CHEF BRIAN KARLUK’S CULINARY STYLE IS A BLEND OF SIMPLE INGREDIENTS AND PLENTY OF PASSION BY JESSICA JONES GORMAN PHOTOS BY ROBERT NUZZIE When It Comes To C[...]

YOU’VE EARNED IT!

A Few Lovelyand Very Necessary August Indulgences By Marisa Procopio GRANDMOTHER KNOWS BEST Local Chef Chris Calabrese And His Wife, Tania, Are Looking Ahead[...]

SMALL VICTORIES

AFTER 27 YEARS OF CULINARY JOURNEYS, THIS NJ CHEF NOW EMBRACES THE TAPAS FORMAT IN A GALACIAN THEMED SHREWSBURY EATERY BY JESSICA JONES GORMAN PHOTOS BY ROBERT[...]

SOUTHERN SPICE

A New Artisanal Coffee Shop And An Authentic Italian ‘hangout’ Open On The South Shore By Marisa Procopio NUOVO ITALIANO Billed As A “casual Neighbor[...]

PATENTED PRIME

HOW A DRY AGED STEAK PROCESS WENT FROM GOOD IDEA TO AN INVENTION EXCLUSIVE TO ME AND MY RESTAURANT BY DAVID BURKE Summer At The Jersey Shore Is Serious Grilli[...]

ON THE WAVEFRONT

TO THIS SHEEPSHEAD BAY RESTAURANT OWNER, FISH PREPARATION IS AN ART FORM FUELED BY SIMPLICITY AND TRADITION BY JAMES TATE • PHOTOS BY ALEX BARRETO On This M[...]

Sushi, Reinvented

IN 2005, TAKA WAS AN IMPORTANT EARLY PART OF ASBURY PARK’S REVIVAL. HOW THE UPSCALE EATERY CONTINUES TO SHINE, AND IN A NEW LOCATION BY JESSICA JONES GORMAN [...]

TIPPING POINT

WILL PROPOSED CHANGES IN HOW BARTENDERS, SERVERS, AND OTHER TIPPED WORKERS ARE PAID BE A BOON OR BOONDOGGLE FOR WAGE EARNERS? BY MATT SCANLON The Fifth Propos[...]