Daniel Radcliffe fact-checks the New Yorker’s food critic
New Yorker food critic Hannah Goldfield’s recent review of Oxomoco was fact-checked by none other than Daniel Radcliffe. The actor, who is now playing a magazine fact checker in a Broadway show, dabbled with the grittiest sector of journalism when he spent some time as a real-life fact checker for the New Yorker, a stint that involved calling the Mexican restaurant in Greenpoint and asking a series of questions like “Would it be correct to say that you’ve got a very light, sort of California feel inside?” Calling up the restaurant was more nerve-wracking than performing on stage, he said.
Samin Nosrat will be featured in a NYC talk about her new Netflix show
Influential author Samin Nosrat will be featured in a talk on Friday, October 12, hosted by Jenna Wortham and Wesley Morris of the Times’ Still Processing podcast to celebrate today’s launch of her Netflix show, Salt, Fat, Acid, Heat. The show is based on her James Beard Award-winning book with the same title. The four-part documentary follows Nosrat as she travels to home kitchens in Italy, Japan, Mexico, and California on a quest to find what makes food delicious, and how to apply these cooking techniques at home. The event will take place at the Alvin Johnson/J.M. Kaplan Hall of the New School at 66 West 12th St. at 6:30 p.m. Tickets are available here.
This is where most of NYC’s fish comes from
Half of the meat and fish served and sold across NYC’s food scene comes from the Bronx’s wholesale food distribution hub in Hunts Point, where the 700,000-square-foot New Fulton Fish Market relocated to in 2005, a Taste writer learns after spending a night shift there. That includes the fluke at Le Bernardin, as well as most of the fish at Metropolitan Seafood & Gourmet, a popular New Jersey seafood shop with a Lebanese twist run by Mark Drabich, who the writer follows around for an evening. The nearly 200-year-old fish market, previously a bathroom-less operation whose “nightly vibe bordered on chaotic” with a stench that was “particularly formidable” on hot days, has been revamped to include bathrooms, climate control, a canteen, and a night guard. A website that lets restaurants order their fish online was launched in 2016 — but some, like Drabich, choose to see the fish for themselves, personally touching, picking, and buying seafood several nights of the week for his New Jersey store.
Longtime Polish bakery heads to Tribeca and other openings
A Polish bakery chain has opened its first U.S. outpost in Tribeca at 88 W. Broadway, between Chambers and Warren Streets, Tribeca Citizen reports. Dubbed Just Baked Nowakowski, the shop is led by Tomasz Nowakowski, whose family has been in the bakery business for four generations, and will offer sandwiches, pastries, cakes, breads, and coffee. A vegan ramen shop backed by the season two winner of Top Chef Ilan Hall and business partner Rahul Khopkar is coming to NYC as a pop-up at Chefs Club Counter in Soho. Called Ramen Hood, the L.A.-based chain will serve ramen dishes with vegan egg yolks and noodles from October 15 to January 19.