FRESH MEADOWS, Queens (WABC) As many people and businesses have had to pivot during the pandemic, a gourmet chef in NYC has found success with fried chicken. In fact, it s become so popular you can only order it online and only if you know the secret code. People just really want to eat something great and have it conveniently delivered, said Eric Huang, chef, and owner of Pecking House.
It sounds great, but fried chicken was never the plan for this former fine-dining chef.
Huang spent 10 years cooking in some of New York s most exclusive restaurants, including Eleven Madison Park, which was voted best in the world four years ago.
The 11 meals I ll remember the most from 2020
Kate Krader, Bloomberg News VIDEO SIGN OUT
âThe best dishes of 2020â reads like a headline from the satirical Onion website.
In a normal year, lists of this type are stocked with dishes from around the world. Theyâre an opportunity to celebrate (read: brag) in ways big and small about the places you went and the edible treasures you discovered. References to caviar and truffles abound.
But in 2020, the hospitality world has been fighting for its life. Chefs, restaurateurs, bartenders, and bakers have been simply trying to keep their places open and their staff employed.
Robertaâs Does Burgers at Burgieâs
Fried chicken at Pecking House, a Mediterranean-Israeli spinoff and more restaurant news.
The Burgie, the signature burger at Burgieâs by Robertaâs.Credit.Clay Williams for The New York Times
Burgieâs by Robertaâs
At first glance, it would be hard to equate Robertaâs, a friendly, comfortable, eclectic place with its geometrically designed cousin, this new burger spot nearby. But thatâs because the space was handed to Brandon Hoy and Carlo Mirarchi, owners in Robertaâs, largely finished. Itâs in a warehouse development with retail and manufacturing called The Block, owned by Eric Cohen, a friend. âCarlo and I have had a burger concept up our sleeve for some time now,â Mr. Hoy said. âIf things go well, we could see ourselves staying.â They serve a fine burger at Robertaâs. Here, itâs a four-ounce cheeseburger (you can double that) made from the same meat, ground in-hou
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Akina Li trembled with anxiety on Friday morning as she counted down the minutes and seconds until her ATAR appeared on the screen. The 18-year-old Pymble Ladies College student from Eastwood was hoping for 99.95 to secure her chances of getting into medicine at the University of Sydney.
She has wanted to be a doctor or dentist since she was three, and in recent years set her sights on neurosurgery. The moments Akinaâs computer took to load her result were brief but agonising. Then she and her mother burst into tears.
Akina Li and her mother, Ying Liu, react as Akina gets her 99.95 ATAR result.
In the kitchen of a high-rise apartment building in New York City, chef
Ajesh Deshpande drops small cubes of foie gras into a pot of braised lentils, folding it in to melt it and enrich the legumes. A native of India who enjoys incorporating South-Asian flavours in his French-leaning cuisine, Deshpande fashioned the lentils as a nod to black dal. The legumes will be paired with duck, and by the time he’s done cooking and plating, he will have composed more than a dozen dishes. Joined by a server, he walks them out to the an open-air terrace, and sets them before guests. Then Deshpande stands and delivers, describing the course and answering questions, before his diners dig in, and he returns to the kitchen to ready the next course.