Food neighbourhoods 3: Lower East Side, New York
00:00 / 00:00
27 September 2016
An area in flux, the once grungy Lower Manhattan neighbourhood is quickly becoming the best place to eat, drink and be merry in New York. Richard Martin, editorial director of ‘Food Republic’, guides us around the neighbourhood.
27 September 2016
Want more radio episodes like these in your inbox?
Sign up to Monocle’s email newsletters to stay on top of news and opinion, plus the latest from the magazine, radio, film and shop.
The Menu - latest episodes
The chef-owner of Hong Kong’s Mono restaurant shares one of his top recipes.
Vicky Bennison on what Italian grandmothers taught her about cooking. Plus: how Frerejean Frères is leading a change in the champagne market.
We hear from the executive chef of Hong Kong’s Salisterra restaurant.
Telma Shiraishi tells us how she became one of Brazil’s most appreciated names in Japanese cooking, and Theo Randall reveals his store-cupboard essentials.
The author of ‘Pasta Grannies: Comfort Cooking’ shares a recipe that can’t get much simpler.
We are back in Tallinn to meet some of the shakers and makers of the Estonian capital’s hospitality industry, including a man who has created a way to speed up ordering drinks in bars – with the help of robots.
A simple recipe by one of Estonia’s best chefs.
How a winery in Canada’s Niagara region boosted its hospitality offering with one of the country’s best bakeries. Also in the programme: an interview with the makers of the documentary ‘Blind Ambition’, and how a new book…
A seafood recipe by the executive chef of Milan’s Langosteria restaurant group.
We are in the Estonian capital to see how it has become a culinary destination that can rival many of its counterparts around the world.
A simple recipe by the duo behind London’s Moro and Morito restaurants.
How Austrian top chefs launched an initiative to bring more recognition to the country’s food culture. Also in the programme: Ryan Chetiyawardana on how cocktail culture has changed in the last decade, plus John Javier’s…
A favourite recipe of the Australian chef whose latest restaurant, The Tent, recently opened in London.
Baptiste Loiseau on his responsibilities as a cellar master for Louis XIII cognac, plus a new book on what food cultures from around the world share: a love of cookies.
The top chef behind Lisbon’s Michelin-starred restaurant Cura on one of his favourite recipes.