Emily Now Serves Burgers; The American BBQ Style Guide

CLINTON HILL — Just in time for The Five Days of Meat, Chef Matt Hyland of the hit pizzeria Emily debuted his burger last night. Hyland, who previously worked with April Bloomfield, is using a meat blend from Pat LaFrieda, a homemade bun, four-year-old cheddar, charred onion slices and bbq aioli. It's served with triple cooked fries and pickles. [EaterWire]

DOWNTOWN — Shaved ice pop-up Wooly's is selling its snowy flavored ices for the rest of the summer at An Choi on the Lower East Side on Wednesday and Saturday afternoons, and on Thursday and Friday afternoons and evenings at Nom Wah Tea Parlor. [EaterWire]

EATER GUIDES — America is home to a wide range of barbecue styles. "The word [barbecue] itself describes something beyond, and more profound, than a simple cooking technique or a type of restaurant." Eater National breaks it all down with the extensive American Barbecue Style Guide and an adorable animated piglet video. [~EN~]

FLATIRON — The Gander will launch a Sunday Suppers menu starting July 20. The three course dinner comes with a bottle of wine for the table and is priced at $50. Chef Jesse Schenker's menu will change periodically but the first one includes a shellfish platter, roasted porchetta and a sherry caramel flan. [EaterWire]
[Emily by Krieger]