The Great Atsby
New York’s first vermouth maker wants you to think beyond the Martini.
Winter 2013
Cork and Jug
‘Here we are in our own version of wine country. And they’ve got something for everyone. Geek wines, inexpensive wines, sophisticated wines.’
Locavore Lawyer
Earlier Foscolo said he got into food law because of hedonism. Eating lardo with a writer at one o’clock in the afternoon on a workday would count as that.
Food Is Fragile; Food Is Forever
And what we put in our mouths is never so sweet as when we know what it took to get there.
The Covers That Weren’t
Back in early October—before Hurricane Sandy, the election and the opening of scallop season—we asked our readers to vote on the cover of our Fall Issue.
Winter Warmer
And once they’re down there, customers want to extend the homey feeling to dinner. Among dishes like the Tavern burger, duck confit rillettes with port wine, figs and toast, and garlic sausage with French lentils, it is the meat loaf that keeps bringing them back.
NOFO Crunch
NOFO Crunch, a crisp, local-crafted granola created by Deana and Dan Reyburn, contains seven ingredients: organic rolled oats, almonds, walnuts, vegetable oil, wildflower honey…
Know Your Meat
Aidan Monzeglio, the youthful co-owner of Tim’s Prime Meats in Sag Harbor, was staring at three knives on a counter. He spoke slowly, in…
Another Way to Eat Bay Scallops
Turns out you can cook scallops just like clams and mussels, whole in the shell.
A Place to Hatch Food Ideas
Stony Brook invests in food businesses to watch the region grow.
What the Storm Left Behind
The damage was immediate, but will also create problems for years to come. The flood ruined fields that had just been prepped to plant cover crops, and fields that grew in low-lying areas like their strawberries and turnips.
L&W Oyster Bar
A restaurant expands westward to offer up the sea.
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