by Village Copier | Mar 28, 2017 | East Village Eats
Golabki is a cabbage roll common in Polish Cuise made from boiled cabbage leaves wrapped around minced beef or pork, rice, and onions baked in creamy tomato sauce. They’re often served during the Christmas seasons or on festive occasions. The myth behind the...
by Village Copier | Mar 21, 2017 | East Village Eats
The myth of overnight success implores us to ignore all the secret toiling and struggles of our suddenly favorite celebrities. Perhaps, as a mode of marketing and myth-making, wisely so. Consider Breads Bakery. Viewed within the frame of overnight success,...
by Village Copier | Feb 14, 2017 | East Village Eats
Perinl is a Puerto Rican slow-roasted marinated pork shoulder. It’s traditionally served at Christmas paired with arroz con gandules (rice with pigeon peas). The shoulder is roasted whole with sofrito, salt, peppers, and sometimes other spices. After being...
by Village Copier | Feb 7, 2017 | East Village Eats
Our relationship with bowl restaurants strains the limits of hypocrisy. Sure, members of the VC staff routinely indulge in all of the zillion mini-trough spots around Union Square. But the innovation wore off a very, very long time ago and we are ALL IN on...
by Village Copier | Jan 24, 2017 | East Village Eats
A Korean tofu stew, Soondubu Jjiage is a hearty winter dish. The dish contains fresh tofu, vegetables, and sometimes a meat or seafood. It’s traditionally served in the vessel in which is was cooked, boiling hot and with a fried egg on top with white rice on the...
by Village Copier | Jan 10, 2017 | East Village Eats
Forgive the confusion. Ennju seems to have superseded their own expectations, to all of our benefit. There’s a sushi counter and some cold treats along a low refrigerator leading to the register where you order the rest. The primary menu is simple: A few sushi...
