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Harlem and Lemons: NY Times Dining & Wine in 60 Seconds

by Karina Longworth, Posted Nov 6th 2005 @ 9:12PM

  • lemon.jpgThe last time I was in Harlem, I ate soggy macaroni and cheese in a cafeteria above an H & R Block. I subscribe to the "pizza and sex" theory when it comes to mac and cheese, but if you don't, here's a guide to Upper Manhattan's non-soul food options.
  • Lemon may not be the most common desert island food, but as Amanda Hesser writes, it "is seasonless, sourceless, immune to fads, a commodity untouched by the shifting culinary winds ... Every cook, rich or poor, uses the fruit."
  • I just moved into an apartment in Greenpoint, Brooklyn, where, amongst the Polish delis and hipster taverns, the obvious standout is an Italian shop called, simply, Pork Store. The sign portrays a pig in a bowtie, holding up an Italian flag in defiance against his butcher. I guess I should get to know that pig intimately, because, as Josh Friedland puts it, "recently, restaurants have been helping the pig make a strong comeback, feeding an increasing appetite for all things porcine, from lardo to speck to regional-style barbecue."
  • Melissa Ceria follows the custom wine movement. One of her stops is the headquarters of Crushpad.com, from which one customer brags, "My guess is, if you took my wine and put it in front of Robert Parker, he wouldn't be able to tell that an amateur is making it."
  • Who wants a really baroque cocktail involving Concord Grapes, nutmeg, and black peppercorns? Julie Besonen has you covered.
 

Filed Under: Science, Trends, Newspapers, Ingredients, Drink Recipes
Tags: cocktails, east coast, fruit, pork, wine

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