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Queens restaurant owner embraces the American dream

April 28th, 2017  |  by  |  published in Make food great again: Print, Uncategorized | Leave A Comment »

The Melting Pot.

With the steady growth of the West Indian community in Queens, New York, Keron Capleton-Allen tries to ensure that Melting Point Cuisine welcomes a diverse crowd.

Sixty-year-old Staten Island pizzeria to open in the East Village

March 31st, 2017  |  by  |  published in Make food great again: Print, Uncategorized | Leave A Comment »

The Joe and Pat's signature slice: vodka sauce pizza. Photo: Nina Friend.

The Pappalardo family has been making pizza in Staten Island since 1960. This spring, they’re finally expanding to Manhattan’s East Village.

Ghanaian cafe serves food and community

March 31st, 2017  |  by  |  published in Make food great again: Print, Uncategorized | Leave A Comment »

Ghanaian cafe serves food and community

A Ghanaian cafe in the Bronx dishes up unique flavors and community support for a growing immigrant community in New York.

A 40-year Peruvian tradition struggles to survive

March 31st, 2017  |  by  |  published in Make food great again: Print | Leave A Comment »

A 40-year Peruvian tradition struggles to survive

Carlos Astorga, 59, owns Urubamba, an authentic Peruvian restaurant in Jackson Heights, one of the oldest Peruvian diners in town.

Restaurant sustains a sense of home as a Polish neighborhood dwindles

March 31st, 2017  |  by  |  published in Make food great again: Print, Uncategorized | Leave A Comment »

The plate of Polish specialties – three pierogis, two potato pancakes, polish kielbasa, hunter’s stew and stuffed cabbage.

Although the Polish community is shrinking in Greenpoint, Brooklyn, Karczma hangs on as one of the last remaining Polish restaurants.

B & H Dairy keeps kosher alive in the East Village

March 29th, 2017  |  by  |  published in Make food great again: Print, Uncategorized | Leave A Comment »

B & H Dairy keeps kosher alive in the East Village

B & Dairy in the East Village prides itself on maintaining the same menu of traditional kosher vegetarian Eastern European food through numerous ownership changes.