8/16 - Eating at NYC Airports: a flow chart

Flow chart. Monster energy. BBQ.

Quick little hit this week. Longer deep dive into something #new coming soon.

Restaurants:

Places you can still eat at this week. If you came here to find what’s new and hip you’re terribly lost. 

• I recently went back to Hometown BBQ for the first time in years. Best barbecue in the world? Of course not. A great place to spend a warm, breezy Sunday afternoon? Absolutely. Before heading out there, prime yourself with  Alex Delaney and Brad Leone eating every item on the menu. 

• Palmetto in Bushwick does a frozen mezcal margarita and radishes with butter and tasteful vinyl and big windows and metal straws and lots of other things that are both on ~trend~ and good. 

• Pecking House is doing a pop up with The Noortwyck in the West Village this Sunday. Their tagline: chicken, caviar, champagne. Danny Brick-ardo, some would say.

  

  You can find all places on the Restaurant Adjacent map. 

Alcohol:

• Monster Energy has answered prayers of soundcloud rappers and bitcoin miners far and wide by entering into the alcohol space.

• Suggesting that boxed wine is more environmentally conscious than traditional glass bottles is both obvious and annoying. However, this article raises the point that most wine is consumed within a year and on that timeline packaging has no impact on flavor– two points that make me slightly more receptive to the idea of splitting a box of cabernet with my family next Christmas. 

Ideas:

• I made a flow chart for eating at NYC Airports. See below.

News:

• Brigaid founder and ex-Noma chef Dan Giusti continues to do the coolest, most thoughtful work in food by partnering with the nonprofit, Chefs in Prison. Giusti will place and support a chef-in-residence at the Maine Department of Corrections in an attempt to improve prisoner nourishment. Proper nourishment—> improved mental health —> improved rehabilitation of incarcerated people. It just makes sense.

• The trailer for The Menu starring Anya Taylor-Joy and Ralph Fiennes came out last week. The “black comedy horror film” (how wikipedia.com describes it) satirizes many of the traits found in elite restaurant culture: exclusivity, exoticism, chef idolization, etc. 

Again, thank you for reading. Going forward these will always be weekly but remain short and to the point. Each month I will try to do a longer form opinion piece or investigation. So look out for that next week— I’ve got some takes.