Food & Drink
On Instagram, she’s attracted 4.4 million followers, along with guest stars such as Giada de Laurentiis and Benny Blanco, with her unique style — punk rock music, rapid editing, dropping F-bombs and giving the camera the finger while batting her Twiggy-esque eyelashes and showcasing rapid-fire knife skills as she prepares steak tartare or homemade gnocchi with mushrooms.
Moving onto the most classic of Big Apple bites, TikTok seems to have a constant craving for Ess-a-Bagel, the poppy-seeded sensation which has inspired a plethora of food influencers to highlight the quintessential New York treat.
Hunkered down behind a refrigerated prep table, Linares prepares spicy, well-seasoned ceviche de camarón, blending freshly ground green chiles and lime juice, before mixing in chopped tomato, red onion, cucumber, and cilantro.
Chef Eric Campbell opened Barbara Gene’s Soul Food Cafe in late August selling smoky meats with a style that combines his Texas and Southern California roots on a spacious outdoor patio.
AB 1775 remedies two main problems faced by existing cannabis lounges: preparing hot food and nonalcoholic drinks on-site, and hosting live performances.
The eye catching launchdelivered a standout pack & enriched consumer experiences across GTR, driving successful penetration, conversion and spend, a clear winner.
Jamie Maitland, a certified holistic nutritionist, author and the found of The Office Health, told Delish that there’s quite a bit of fiber in a traditional “Balkan breakfast,” which could spell trouble for your bowels.
Button Mash was absolutely slammed on my final visit to the beloved neighborhood spot days before its closure — packed to the rafters with rowdy Dodgers fans and “the Poltergeist FOMO crowd,” as owner Jordan Weiss jokingly called folks like me making a pilgrimage for chef Diego Argoti’s acclaimed chaotic cooking.
“I don’t have to decide how much to tip, I don’t have to do math, enthused Anu Mohan, a 34-year-old who works at a cancer hospital in technology development and frequents the Three Legged Cat, a leafy cafe that opened in East Williamsburg over the summer with a line at the bottom of menu declaring that tax and tip is included and that the cafe is “proud” to provide a living wage to employees.
“Prebiotics are indigestible fibers that serve as food for probiotics, helping them thrive, and the two work together to regulate bowel movements, aid in the absorption of calcium, provide immune support, improve immune system functions, and enhance the body’s anti-inflammatory response, among many other benefits,” holistic nutritionist Katelyn Bedford recently explained to The Post.
Barman Devin Espinosa, a frequent collaborator with the Houston brothers, has shaped a thoughtful cocktail menu including the likes of the Yes Lawd!, which mixes pomegranate vodka, Grand Marnier, and lime, or the Suede, shaken with Ilegal mezcal, amaro nonino, and Rosso vermouth.
The new Make Food, Not Waste Restaurant Week additions utilize trims, peels, and scraps from other dishes to inspire new offerings — like the Kampachi Crudo, with mushrooms, fermented husk cherry salsa, celtuce and chicharron furikake being served at Corima.