The meat game

Match the charcuterie to its close-up.

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MEAT

Fromage de tte at Bar Boulud


It took chef Daniel Boulud to sell headcheese to the masses. Bar Boulud’s is the best we’ve tasted: long-simmered meat plucked from a hog’s head and bound in a crystalline gele. 1900 Broadway between 63rd and 64th Sts (212-595-0303). $13.

Sausages at Hallo Berlin


What’s a hot dog, when you could be having a moist, juicy bratwurst or bauernwurst topped with red cabbage? Various locations (halloberlinrestaurant.com). Each wurst $5.50.

Finocchiona at Salumeria Rosi


This subspecies of salami transcends the status quo thanks to one special ingredient: fennel seeds (the name means “big fennel” for a reason). 283 Amsterdam Ave between 73rd and 74th Sts (212-877-4800). $4 per quarter pound.

Palacio mild chorizo at Blue Apron Foods


Paprika comes in many forms, but it’s Spain’s pimenton de la vera that gives these dried pork sausages their exceptional smoky flavor. 814 Union St between Seventh and Eighth Aves, Park Slope, Brooklyn (718-230-3180). One piece for $1.45.

Paleta de bellota at Pata Negra


Arguably the greatest cured pork in the world, this masterpiece of intensely sweet-and-meaty pork shoulder comes from the black-footed breed, fattened on acorns. 345 E 12th St between First and Second Aves (212-228-1696). 10--14 slices for $35.

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VEGETARIANS DON'T PLAY LIKE THAT...

Spicy veggie curries at Khodiar Express


Out of the ashes of a midtown newsstand comes Khodiar Express, which specializes in India’s fiery, flesh-free Gujarati cuisine. The $6.99 thali meal includes cardamom-spiked rice, soup, four hot roti and assorted treasures, such as marvelously mouth-singeing curried lentils or eggplant. 1013 Sixth Ave between 37th and 38th Sts (212-840-4810).

Broccoli tempura at No. 7

Broccoli tempura at No. 7


Not exactly what Mom meant when she told us to eat our veggies, these bulbous florets are encased in an airy tempura batter. Beneath the broc is a smear of black-bean puree; next to it, a vinegary salad, topped with juicy grapefruit to cut the grease. 7 Greene Ave between Cumberland and Fulton Sts, Fort Greene, Brooklyn (718-522-6370). $8.

Vegan whoopie pie at Cake Shop

Vegan whoopie pie at Cake Shop


Two cakey, saucer-size cookies—pumpkin or chocolate—sandwich a fat cloud of filling creamy enough to satisfy even the most die-hard dairy fanatic. Finally, a vegan dessert worthy of the designation dessert. 152 Ludlow St between Rivington and Stanton Sts (212-253-0036). $3.


NEXT: The new classics»
Just because it ain’t broke doesn’t mean it can’t be improved. These three reinventions bring new flavors, and some other great additions, to old favorites.


SEE THE COMPLETE GUIDE

MEAT

Fromage de tte at Bar Boulud


It took chef Daniel Boulud to sell headcheese to the masses. Bar Boulud’s is the best we’ve tasted: long-simmered meat plucked from a hog’s head and bound in a crystalline gele. 1900 Broadway between 63rd and 64th Sts (212-595-0303). $13.

Sausages at Hallo Berlin


What’s a hot dog, when you could be having a moist, juicy bratwurst or bauernwurst topped with red cabbage? Various locations (halloberlinrestaurant.com). Each wurst $5.50.

Finocchiona at Salumeria Rosi


This subspecies of salami transcends the status quo thanks to one special ingredient: fennel seeds (the name means “big fennel” for a reason). 283 Amsterdam Ave between 73rd and 74th Sts (212-877-4800). $4 per quarter pound.

Palacio mild chorizo at Blue Apron Foods


Paprika comes in many forms, but it’s Spain’s pimenton de la vera that gives these dried pork sausages their exceptional smoky flavor. 814 Union St between Seventh and Eighth Aves, Park Slope, Brooklyn (718-230-3180). One piece for $1.45.

Paleta de bellota at Pata Negra


Arguably the greatest cured pork in the world, this masterpiece of intensely sweet-and-meaty pork shoulder comes from the black-footed breed, fattened on acorns. 345 E 12th St between First and Second Aves (212-228-1696). 10--14 slices for $35.


NEXT: The new classics»
Just because it ain’t broke doesn’t mean it can’t be improved. These three reinventions bring new flavors, and some other great additions, to old favorites.


SEE THE COMPLETE GUIDE

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