My New York Food: Murray Hill
Edible Manhattan
by Edible Manhattan Staff
1w ago
COMEDIAN, ACTOR, ENTERTAINER-AT-LARGE Bamonte’s In my comedy act, I love to say, “I’m half-Italian… ” and grab my belly, give it a li’l jiggle, “… this half!” My one true love has always been Italian food. I can thank my Nana for introducing me to lasagna, ravioli, pizza, and pizzelles. Just so you know, pizzelles contain the four major food groups: flour, butter, oil, and sugar. I’ve lived in Brooklyn more than half of my life, and every time I walk into the old-school neighborhood Italian joint Bamonte’s, I’m transported right back to being a kid (over) eating pasta with my Nana. Brooklyn ha ..read more
Visit website
Chef for Higher
Edible Manhattan
by Ariana DiValentino
2w ago
Defying the stereotype that marijuana breeds laziness, Chef “Hawaii Mike” Salman might be the busiest cannabis entrepreneur in New York State. Earlier this year, Salman officially launched Chef for Higher, a brand of culinary cannabis products that include cannabinoid-infused honey, olive oil, coconut oil, and gummies. That said, he’s also been holding supper club events since 2015; these are multi-course meals that, when requested, are infused with cannabis. Currently, he’s preparing to open his new social club/restaurant, Fly Private Social, at 240 DeKalb Ave in Fort Greene, in the former ho ..read more
Visit website
Notes from a Wiccan Kitchen: Rebirth and Springtime Produce
Edible Manhattan
by Misty Bell Stiers
2w ago
Spring always sneaks up on me. Winter arrives with expected holiday fanfare, summer languidly saunters in bits at a time, and fall may arrive later than I’d like but gives glimpses of its impending arrival … yet I somehow spend weeks longing for spring with very little hope it’s coming, bundling layer after layer, long after ads everywhere would have me believe it should be warm and sunny. Then, just when I start to believe we have somehow tripped into a never-ending winter—bam! The crocuses push through the icy ground in our community garden and the produce lining the shelves of our local gro ..read more
Visit website
Dynaco
Edible Manhattan
by Eliza Dumais
2w ago
Where 95% of Brooklynites Between the Ages of 25 and 35 Have Met for One to Three Dates The food menu at Dynaco makes short work for the indecisive. The list is monosyllabic in its entirety: Cake. Flavors rotate by the day—sometimes double chocolate, occasionally carrot, possibly devil’s food—but in number, there’s always just the one. Cake. You haven’t come for the food, though. Nor for the venue’s proximity to the Bedford-Nostrand G train. Instead, you’re here for the music, which peals out from an old iPod Classic. Or perhaps you’re here for the strobe of the fireplace, come winter. Or mayb ..read more
Visit website
Tasting Collective
Edible Manhattan
by Edible Manhattan Staff
2w ago
Taking the Elitism out of Chef-Led Dinners Generally, when you’re talking about chef’s table experiences, what you’re really talking about is elitism; it’s all about high-cost private access to a chef in a setting that excludes other diners. At Tasting Collective, a members-only dining club operating in 16 cities coast-to-coast (with more cities planned in 2024) with over 10,000 members nationwide, the goal is not social exception: instead, it’s about forming community among passionate diners through inclusive, affordable, chef-led dining experiences at some of America’s hottest restaurants.&n ..read more
Visit website
Tasting Collective
Edible Manhattan
by Edible Manhattan Staff
3w ago
Taking the Elitism out of Chef-Led Dinners Generally, when you’re talking about chef’s table experiences, what you’re really talking about is elitism; it’s all about high-cost private access to a chef in a setting that excludes other diners. At Tasting Collective, a members-only dining club operating in 16 cities coast-to-coast (with more cities planned in 2024) with over 10,000 members nationwide, the goal is not social exception: instead, it’s about forming community among passionate diners through inclusive, affordable, chef-led dining experiences at some of America’s hottest restaurants.&n ..read more
Visit website
Feast & Fettle
Edible Manhattan
by Edible Manhattan Staff
3w ago
The People-First Meal Delivery Service Comes to Westchester There are a lot of origin stories in the meal delivery service world, but, generally, the main characters include an entrepreneur, a venture capitalist, and someone in tech. What sets Feast & Fettle apart is that the business developed more organically. In fact, it was started by a cook. According to Carlos Ventura, Feast & Fettle’s CEO, the enterprise was born of necessity. In 2016, Maggie Pearson—a personal chef and nanny—began cooking and prepping meals for clients in their kitchens as an extension of what she was already d ..read more
Visit website
Feast & Fettle
Edible Manhattan
by Edible Manhattan Staff
3w ago
The People-First Meal Delivery Service Comes to Westchester There are a lot of origin stories in the meal delivery service world, but, generally, the main characters include an entrepreneur, a venture capitalist, and someone in tech. What sets Feast & Fettle apart is that the business developed more organically. In fact, it was started by a cook. According to Carlos Ventura, Feast & Fettle’s CEO, the enterprise was born of necessity. In 2016, Maggie Pearson—a personal chef and nanny—began cooking and prepping meals for clients in their kitchens as an extension of what she was already d ..read more
Visit website
Do You Care? Then If You Care.
Edible Manhattan
by Edible Manhattan Staff
1M ago
Conscientious Buyers Choose If You Care’s Eco-Friendly Home Products Starting in 1990 with just one product—brown, unbleached coffee filters—If You Care’s line of eco-friendly home products soon expanded to include unbleached parchment paper and baking cups. It’s hard to imagine now, but at that time, If You Care was the only brand in North America offering brown, chlorine-free paper goods for the home kitchen. Since then, If You Care has developed non-stick roasting bags that seal moisture in your roasts while protecting your oven from splatter; the company also makes pie plates made of unble ..read more
Visit website
In My Neighborhood: Sohla El-Waylly’s East Village
Edible Manhattan
by Ariella Mandel
1M ago
Sohla El-Waylly is a chef, television personality, recipe developer, cookbook author, brand-new mom, and an East Village resident. El-Waylly grew up in LA and loved cooking, but—ever practical—she studied economics at UC, Irvine, while cooking at The Cheesecake Factory. Ditching economics, she enrolled at the Culinary Institute of America, and ultimately landed positions at Atera, Del Posto, and Battersby in Brooklyn; this was, as she puts it, during the era of “tweezers and foam and all that stuff.” When Hail Mary, the Greenpoint diner that she opened with her husband, Ham El-Waylly, closed i ..read more
Visit website

Follow Edible Manhattan on FeedSpot

Continue with Google
Continue with Apple
OR