· Best pizza in the city is at Il Brigante on Front [VV]
· To be Batali's sous chef, first you must cut the rolls [Serious Eats]
· Pearl Oyster Bar owner shares lobster roll secrets [Amateur Gourmet]
· That $13 martini you're sipping cost $3 [NYP]
· Super Tacos, at 96th and Bway, is the UWS's favorite taco truck [NYT/25]
· The Alaskan wild salmon arrives on a hook tonite [Snack]
· 2-stars for Psilakis' midtown Greek dream, Anthos [NYT/Bruni]
· World's biggest cheese leaving via Grand Central this afternoon [Grub St]
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