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The Slow Food Guide to New York City: Restaurants, Markets, Bars (Slow Food Guides) Paperback – September 1, 2003
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From Publishers Weekly
This excellent guidebook celebrates the strong presence the slow food movement has in New York City, where "the number of artisinal food producers... is at once staggering and impressive." Offering suggestions on restaurants, delis, bars, food stores and markets, Martins and Watson include a price index for each entry as well as the slow food movement's trademark snail logo next to names of institutions that work extra hard to promote slow food. Breaking down their list by cuisines, the authors highlight Craft and Verbena as examples of American cuisine, and Soba Nippon and Honmura An for Japanese. All of Mario Batali's restaurants are listed under Italian, as well as Al Di La Trattoria in Park Slope, Brooklyn. Martins and Watson, careful not to overlook local bars and pubs, also include such night spots as the Brooklyn Brewery and d.b.a. While not all restaurants or bars prepare their own food or drink, the ones listed here are New York institutions with a long history of serving New Yorkers.
Copyright 2003 Reed Business Information, Inc.
A comprehensive and authoritative field guide to the culinary landscape of New York City. -- Michael Pollan, author of The Botany of Desire
The folks at Slow Food know where to find the best food in New York. Buy this book! -- Eric Schlosser, author of Fast Food Nation
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Note that, unlike Zagat, the Slow Food guide is not meant to be comprehensive. Instead, the contributors have chosen to write about a handful of some of the best restaurants for each cuisine category, ranging from cheap takeout places to famous four star establishments. Inevitably, some noteworthy restaurants have been left off of the list -- but those that have been included are highly worthy representatives of their respective cuisines.
Also, unlike Zagat, the reviews contain far more knowledgeable insights about ethnic restaurants in the city. Instead of providing entries about places that are popular but have watered-down cuisine for Western tastes, the contributors provide descriptions of outstanding and occasionally lesser-known restaurants that serve more authentic fare. In particular, the guide highlights some of the best ethnic restaurants in the outer boroughs, which are too frequently ignored by the Zagat reviewers and clientele. For example, the guide recommends Sripraphai Thai restaurant in Woodside, Queens -- and their inclusion of this relatively overlooked gem indicates that this is a guide well worth following.
In summary, the Slow Food guide is not necessarily meant to be a comprehensive survey book like Zagat's, but its focus on some of the best New York restaurants -- regardless of cost or borough -- makes this guide potentially even more valuable to New York visitors. I look forward to seeing more excellent city guides appearing State-side from the Slow Food organization.
Take Lupa - a Mario Batali partnership. The staff, decor, freshness, price, variety, creativity, presentation and professionalism separate it from the pack. The write-up in this book matches my experience. It's a special place and is described by someone who knows food.
I use it in conjunction with other books to fine tune my visits. Especially useful for new restaurants or visits to new areas of the City. I call it cheap insurance.
Slow Food has the principles of tradition, conviviality, sustainability, as well as an emphasis on homemade foods.
This guide is divided into three parts: Cuisines (African, British, Vegetarian, Scandinavian, Latin American etc.); Special Foods and Nightlife (Wine Bars, Coffe and Tea Houses, Brunch etc.); and Food Shops, Markets and Producers (Farmers' Markets, Fish and Seafood Markets, Ethnic and Specialty Food Markets etc.). Each description includes the types of meals found at each location, the atmosphere, address, telephone number and average cost for a meal.
There are a few black and white photographs. Most are scenic shots of New York City, while others are photos of people creating meals at restaurants. This guide seems to be quite helpful and useful despite my not being able to actually go to New York City and try the book out personally. Though having said that, I will have to say, it is definitely much more detailed than the Zagat books.
Try this little gem out. It is more detailed than Zagats and written by locals! The amount of entries in this book are over 500! There are sure to be some wonderful gems for you to discover on your next trip to New York City!