09 October 2010

How to Eat Old School


The folks at Eater, who like to map everything edible in the City, ask my to pick out of selection of old guard dishes from New York City's most venerable restaurants. Mutton Chops at Keen's, Pastrami on Rye at Katz's, that sort of thing. Such a task is a pleasure for me, so I was happy to do it. Thanks to Zachary Feldman for putting the post together. Here's the intro. You'll have to jump to Eater to read the rest, because the layout is too complex for me to copy here.

What are the makings of an iconic dish? While the critics and blogs dole out "least favorite food trend" memes annually, these stalwarts—provided, with commentary, by the erudite Brooks of Sheffield of our Who Goes There? column and the erstwhile Lost City—have stood the test of time to help define and inspire the city's ever-changing culinary landscape. Noteworthy dishes that offer something beyond the pizza, cupcakes, burgers, and fried chicken that seem to have strong-armed the market, you won't find this food on a truck anytime soon.- Zachary Feldman

1 comment:

Quentin said...

Great rundown. FYI - the vastedda is alive and well at Ferdinando's, just had it last week. Joe's of Ave U also does a pretty mean panelle