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The Day | Gavin DeGraw Still Hearts New York

lesJay Hukahori Intersection of West Broadway and Grand Street, after the storm.

Good morning, East Village.

Three weeks after his attack, Gavin DeGraw talks to AOL Music Blog about what he calls “a rumble in the Bronx but it was Manhattan.” He says, “I guess some people could walk away from [it] and could be like, ‘Forget New York, I do so much targeted toward adding to the New York scene and it didn’t love me back,’ but I really don’t have that attitude about it.”

Neighborhoodr reprints a piece in Italian Maxim featuring Marky Ramone along with Jimmy Webb and Marzio Dal Monte of Trash and Vaudeville.

Bowery Boggie has a look at the latest Chico mural, at 397 Grand Street. Read more…

More Than Just Noodles At Hung-Ry

Hung-Ry RestaurantSuzanne Rozdeba Hung-Ry, 55 Bond Street.

In the course of my first lunch at Hung-Ry, a neo-noodle restaurant at 55 Bond Street, I used my chopsticks to tweezer from my bowl a rather odd black wedge-shaped object, walked it over to the chef, Michael Hodgkins, who was standing behind the counter and said, “What’s this?”

“That’s the gizzard,” Mike explained. “It filters the soil which gets into the chicken’s system and gives it a. . .” He searched for the word.


“Earthy flavor.” A lot of people, Mike added, regard a gizzard with deep suspicion. I had, too. But by the time I had reached the bottom of my duck breast noodle soup, I was hunting everywhere for those cushy, earthy bits of innard.

When I say that Hung-Ry practices neo-noodle cuisine, I mean that Mike has adapted the Chinese convention of broth, noodle and meat for a different world, and a different palate. Mike’s own training is French — he says that he worked for people who worked for Alain Ducasse, which I suppose is something like jamming with someone who once jammed with Bono — and he has infused into this ancient and rather tired staple a thrilling intensity of flavor and a commitment to fresh and exotic products. The duck breast in my soup had been exquisitely grilled and layered atop a bed of thick noodles which Chen, the noodle-man, had just finished stretching and twisting and yanking and then chopping. The broth was so redolent of distilled essence of duck that I couldn’t bear to order a dessert for fear of dispersing the flavor.
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