|Our Vegetarian Chili|
|Ike's Wings at Pok Pok Ny|
The restaurants we visit also influence our cooking. Some of our dishes are inspired by recent meals, such as the setas al ajillo (Spanish mushrooms with garlic) we prepared after visiting Tertulia, a Spanish restaurant in the West Village, or the ravioli with brown butter and sage we made after enjoying a similar preparation at Frankies Sputino in Cobble Hill.
Beyond New York
|Shrimp and Avocado Salad in Barcelona|
We also review significant restaurants in other cities, like Restaurant August in New Orleans.
Shopping for Food
|Shopping in Chinatown|
Everyone loves a good rant once in a while, and NYFJ is no exception. For your enjoyment and ours, we publish the occasional tirade on something wrong with the food world, like Starbucks or jarred tomato sauce. Suggestions for future rants are welcome.
About the Authors
New York Food Journal is written by two brothers, Mike and David, who were born and raised in New York City. Mike got his food writing start covering brunch in Washington, D.C. at Brunch DC and Wonkette. If you have any comments, or wish to suggest a restaurant or recipe to review, please feel free to email us at email@example.com, or find us on Facebook or Twitter.