America's Classics: Al's French Frys, South Burlington, VT

by jbfauthor on June 03, 2010

America's Classics Award–winning restaurants have timeless appeal and are beloved in their regions for quality food that reflects the character of their community. Over the next few weeks, we'll be spotlighting the eateries that earned this prestigious distinction in 2010. Founded by Al and Genevieve Rusterholz in the late 1940s, Al's French Frys was originally housed in a small hut, open to the elements. Many Chittenden Countians encountered Al’s French Frys stand at the Champlain Valley Fair, where it earned a reputation that has endured for more than half a

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America's Classics: Totonno’s, Brooklyn, NY

by jbfauthor on June 01, 2010

A stone’s throw from the Cyclone, Totonno’s has been serving Neapolitan-style pies for more than 80 years, the sole hiatus beginning just before the restaurant’s owners accepted their 2009 America’s Classics award, when a fire forced Totonno’s to close for nearly a year. But it has finally reopened, much to the relief of Brooklyn regulars and pizza tourists, and early reports say the pies are better than ever. One of New York’s first pizzaiolos, Anthony “Totonno” Pero left his job making pizzas at Lombardi’s in 1924 to open a Coney Island pizzeria. His new enterprise, Totonno’s, has been in his family ever since. Lawrence Ciminieri, the fourth generation to be in charge, has stayed true to the original recipe. Each pizza is made with imported Italian tomatoes, locally made mozzarella, yeast, flour, salt, and not much else. The last—and arguably most important—component is the oven

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News Feed: Special Awards Recap Edition for May 4

by jbfauthor on May 04, 2010

The red carpet in photos. [Eat Me Daily] Eater was live blogging the whole night long. [Eater] Chicago is proud of its hometown winners. [Chicago Tribune]

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Apron Anxiety: The Highs and Lows of Living with a Chef

by jbfauthor on May 03, 2010

Heather Sperling, Grant Achatz's girlfriend, commiserates with me on best and worst parts of dating a chef: "The worst part  is how completely screwed your sleep schedule  is....the best is how wonderful and random our home fridge is. The secret to the sleep thing is the midnight to 1:30 A.M. disco nap. He comes home at 2 A.M. Late night snacks we are good at. I heat up the Japanese rice cooker and he brings home fresh fish."

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