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An ‘Insanely Great’ British Pub Cooks at The Four Horsemen, Plus More Intel

Shad roe season points to spring

The Four Horsemen
Melissa McCart is the editor for Eater New York.

— From the debrief on #ADayWithoutImmigrants in the Times: “It’s like the Arab Spring,” said Manuel Castro, the executive director of NICE, short for New Immigrant Community Empowerment, which works primarily with Hispanic immigrant day laborers in Jackson Heights, Queens. ‘Our members were coming to us, asking what the plan was. Frankly, it kind of came out of nowhere.’” In cased you missed it, here’s Eater coverage of how the strike affects restaurants as well as how the day took shape across New York.

— Stephen Harris of Michelin-starred pub, The Sportsman in Kent is popping up at The Four Horsemen in Williamsburg on Feb. 21st and 22nd. The Guardian calls The Sportsman, an “insanely great gastropub. . . . No faffing, no poncery, no energy and expense wasted on marble loos, groveling maitre d's or arrogant sommeliers; in short, never mind the bollocks. The Sportsman is all about the food —the sensationally good food.” Check for reservations.

— It’s shad roe season, with Grand Central Oyster Bar serving Shad filet and roe from the waters of Georgia. A relatively fleeting delicacy, pan-fried shad roe with capers points to the arrival of spring.

— Ligaya Mishan takes us to Bensonhurst for this week’s review of Cafe Lily, a cafe run by Uzbeks of Korean descent. ”On the plate is a tangle of fernbrake, wild young shoots shading from purple to rust brown to army green, the colors of mulch. In Korean, this is called gosari and often prepared as a small side dish. But at Cafe Lily. . . . it comes in a great heap, a shovel’s worth of forest floor.”

— Chef Frederic Duca, has a new bar menu with items from $5 to $25 at Racines NY (94 Chambers St.). It includes a lamb burger, trotters croquettes with sauce gribiche, and more.

— The Culinary Institute in Hyde Park opens Post Road Brew House today, with eight beers on tap from New York State breweries, with some brewed as part of the Art and Science of Brewing class at the school. The menu includes Scotch eggs, fish and chips, housemade charcuterie, and cassoulet.

— With lunch on your mind, check out this video of the roast beef at Brennan & Carr in Sheepshead Bay, from The Meat Show: