For our latest installment of Top This, we met up with Paul "Paulie Gee" Giannone at the famed Paulie Gee's in Greenpoint, Brooklyn. Paulie's protegé, Bryan Van Deusen, taught us how to make the Cherry Jones, which ups the topping ante with a rather nontraditional pizza ingredient, dried cherries.
In this age of high-low dining, it’s only natural that chefs would start taking the old-school concepts of diner and deli to new heights of craft. Mathieu Palombino’s newly opened Bowery Diner at once evokes the feeling of a classic American mid-century diner and a French brasserie.
Cosmos, begone—the perfectly balanced Manhattan cocktail is sophisticated, smooth, and classic. Rumor has it the cocktail was created at the Manhattan Club in 1874 for Lady Randolph Churchill, Winston’s mum.
The Anchovy and Pecorino Sardo Pizza over at Franny's in Park Slope proves the theory that less is, actually, more. The toppings on this pizza are minimal, dissolving almost completely into the dough when cooked.