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Fortina
Hot Spot
Northwest Yonkers, Yonkers
$$$, Pizza, Italian, Bar
1 Recommendation
Zero Otto Nove
Hot Spot
Belmont, Bronx
$$$, Pizza, Full Bar, Italian
2 Recommendations
Lieb Cellars
Hot Spot
Cutchogue
Winery, Outdoor Seating, Vineyard
Shake Shack
Hot Spot
Flushing Meadows Corona Park, Flushing
$$$, Burgers, American, Hot Dogs
4 Recommendations
Marcus Samuelsson
Expert
Chef
Red Rooster Harlem, Streetbird Rotisserie, Ginny's Super Club...
New York
2 Recommendations Made
The Best of Tomato Season
Guide
September 26, 2019

Tomato season is criminally short, so here's our list of the places to get the best dishes of the summer.

The Required: Chicago
Guide

A definitive guide to Chicago's tried and trues, as chosen by over 5000+ of the nation's top chefs, sommeliers, bartenders, other food and beverage pros.

The Required: Los Angeles
Guide

A definitive guide to Los Angeles' tried and trues, as chosen by over 5000+ of the nation's top chefs, sommeliers, bartenders, & other food and beverage pros.

The Required: Portland
Guide

A definitive guide to Portland's tried and trues, as chosen by over 5000+ of the nation's top chefs, sommeliers, bartenders, & other food and beverage pros.

Notes from a Butcher
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1:48

As the head butcher at Chicago’s Publican Quality Meats, Rob Levitt knows his way around an animal. Here, he reveals how a little technique and butcher’s magic can transform the whole Chuck into the Chuck Roll – a beef cut normally tossed into the grinder – into Denver Steaks, the Sierra Cut, Chuck Eye Steaks and Boneless Country-Style Beef Ribs. Discover some new cuts in the old favorite, the Chuck Roll, sponsored by Beef. It’s What’s For Dinner. on behalf of Beef Farmers and Ranchers.

Balancing the Stage of the Kitchen with the Theater Stage
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3:03

Ajna Jai spends most of her time at her New York restaurant Pondicheri making sure everything is running smoothly day after day. But the kitchen isn't her only stage: Outside of the restaurant, she finds inspiration at the theatre for her acting career, all with the help of the perfect adventure vehicle the Toyota RAV4.

Chef Ink with Andrew Ullom
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2:20

While he spends his days working with sweets, pastry chef extraordinaire Andrew Ullom of the forthcoming bakery Union Special Bread doesn’t sugar coat it when it comes to getting inked: “Getting tattooed sucks.” But it’s worth it to chronicle the story of his career on his skin, and, hey, makes a nice cover up for the requisite burns and scrapes of the trade. Explore the stories behind his favorite food tattoos in episode two of Chef Ink, spiced up by our friends at Tattoo Hot Sauce, then check out all the bold flavors for yourself.

Add a Little Mediterranean Flair to That Turkey Burger
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3:11

We’re entering prime burger season here people, so we hit up chef Eli Sussman of Brooklyn’s Samesa to get some inspiration on how to add some oh-so-on-trend Mediterranean flavors to the summer staple. Check out his version with a seared golden turkey patty loaded with fresh herbs, and topped with caramelized onions, sweet pepper relish, and some Hunts Best Ever ketchup to add a sweet contrast to a final touch of salty feta cheese.

Eyes of the Explorer: Punta Gorda
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3:38

See Belize through the eyes of chef and traveler Nyesha Arrington in episode 4 of our 4-part video series, sponsored by the Belize Tourism Board. To understand Belize, you have to understand its residents’ deep relationship with the land. Head down to the beach to sample some fresh conch, hike among the cacao trees, and stroll through the sugar cane fields at a rum distillery, then cap off your night with a sky-high pile of crispy shrimp.

Eyes of the Explorer: Hopkins
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2:52

See Belize through the eyes of chef and traveler Nyesha Arrington in episode 3 of our 4-part video series, sponsored by the Belize Tourism Board. Meet up with the women that are preserving Belize’s culinary traditions on this laid-back stretch of southeastern coast. Tour Marie Sharp’s famous hot sauce facility that’s been cranking out the heat for 30+ years, then learn about Garifuna cuisine at Palmento Grove, starting with the crack of a fresh coconut and ending with a rich fish curry.

Tattoos and Food Memories: Chef Ink with Lauren Macellaro
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2:18

Tattoos are more than art to chef Lauren Macellaro. They’re a chronology of memories that span from enjoying hot and sour soup with a fellow cook to the tomato vines in her mom’s backyard garden to words of wisdom from an old boss. Explore the stories behind her favorite food tattoos in the season two premiere of Chef Ink, spiced up by our friends at Tattoo Hot Sauce, then check out all the bold flavors for yourself.

Eyes of the Explorer: San Ignacio
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2:43

See Belize through the eyes of chef and traveler Nyesha Arrington in episode 2 of our 4-part video series, sponsored by the Belize Tourism Board. Cruise the Hummingbird Highway for the best tamales of your life on your way to San Ignacio, a bustling city full of vibrant farmer’s markets and some of the most progressive fine dining around, with an unmatched view of the city.

Eyes of the Explorer: San Pedro
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3:48

See Belize through the eyes of chef and traveler Nyesha Arrington in episode 1 of our 4 part video series, sponsored by the Belize Tourism Board. First stop: San Pedro, a sleepy fishing village turned culinary oasis. Hop in a golf cart and check out the Belizean breakfast staple of fry jacks, head to El Fogon for a slurp of traditional conch stew, and sink your feet into the sandy floor of Elvi’s for crab claws and massive deep-fried snapper.

Bonnie Morales' Guide to the Willamette Valley
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3:54

Oregon’s agricultural wonderland is a shire-like patchwork of fertile lands dotted with farms and inlets of lush woodlands. For Kachka’s Bonnie Morales, this concentration of farmers and artisans is the perfect chef escape. Follow along as she explores Pollinate’s progressive agriculture at their farm, tastes wine and olive oil fresh out of the press at Durant, and grabs a beer at Wolves & People, who craftily capture the flavors of this magical landscape in their brews. Plan your own escape with Travel Oregon.

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