Marcus Troy

Photos via Marcus Troy and Glenwood NYC.

Featured in the New York Times, Wall Street Journal, Huffington Post and countless other publications, Marcus Troy is a multi-faceted creative hailing from Montreal. He creates digital brand experiences through his online platform, marcustroy.com, and has collaborated with esteemed brands including Nike, Puma, and Bentley Motors. Each season he curates The Blogger Project for PROJECT Global Tradeshow’s New York and Las Vegas events, bringing together the most prominent editorial voices in fashion to create content with the best brands in the contemporary market.

CityEats: How would you describe your food style?

My food style is daring & safe at the same damn time. I like trying new things but I also love the familiar. I can’t eat without meat but I need to cut that out slowly out of my diet. I love sushi & West Indian food.

What’s your go-to spot after a long day of trade show madness/brand collabs/etc?

My favorite place has to be Miss Lilly’s. I ate there recently after a long trade show and it was spectacular.

Which restaurant has the best dressed patrons?

The best dressed is kind of difficult but the most beautiful waitresses has to be Miss Lilly’s. You might be walking in there for some jerk chicken but you might find your wife!

What’s the perfect outfit for a stylish dude to wear out to dinner in the city?

A good pair of shoes/boots, some dark blue denim, white shirt and a blazer. You’ll look casual but the blazer and shirt will dress your look up a bit.

The Plate: New York City

Barbecue shrimp with crispy grits at Peaches Hothouse in Bed Stuy. [Photographs: Ben Fishner]

Peaches Hothouse, an offshoot of nearby Peaches, bills itself as a “country cafe,” and while I’m not sure what that means, their menu of reasonably priced Southern classics intrigued me. The fried chicken is popular—indeed it seems to be what everyone in the place was ordering on the night I visited—but several of their smaller plates also seem promising. I stopped by the Bed-Stuy restaurant last week to see if I could put together a reasonably priced meal there of appetizers and small plates, because, well, that’s what I do.

Southern charcuterie board, with andouille, country ham, and Tennessee “brown jam.”

The menu here is very wallet friendly; the steepest figure on the menu is $ 15. If you’re undecided between the smaller $ 3-$ 5 selections on the “Smoked and Cured” section of the menu, you can go whole hog with the Charcuterie Board ($ 11), a plate of country ham, andouille, and Tenessee “brown jam,” along with crackers, pickles, and mustard.

Nothing here was bad, but in the future I’d pick and choose among the items. The brown jam was the only one that really stood out, a rich, spreadable concoction of pulled pork cooked down with bacon grease. Like a smoky take on rillettes, it was the star of the board, and I’d recommend just getting a plate of that to share ($ 5 on its own).

BBQ Shrimp with Crispy Grits ($ 8, photo up top) looks like a mess, and though it is indeed messy, a mess it is not. If you’re expecting grilled shrimp, you’ll be stymied; the shrimp here are buried beneath a pool of barbecue sauce with meltingly soft shreds of peppers and onion. The six shrimp, spread across two skewers, are tender and sweet, but that barbecue sauce is the focal point here: dark and buttery and sweet, a little like ketchup, but tangy enough to keep things interesting. Cubes of fried grits could be crispier, but they are soft and cheesy inside, a fine vehicle for more of that sauce.

Fried chicken sandwich.

Unfortunately, the Fried Green Tomatoes ($ were, in fact, a total mess. Mealy tomatoes were coated with a batter that was soggy by the time it hit our table, a fact not helped by the arugula salad heaped on top that was so overdressed the dressing pooled on the plate. Used sparingly, bacon would be an unnecessary addition to this food pile, but applied in whole strips as it was here, it was an affront.

Since Peaches Hothouse is best known for its fried chicken dinner, we also tried the Chicken Sandwich ($ 9), which comes served with french fries and pickles. It’s key that this sandwich eschews the usual flavorless chicken breast for a boneless thigh, ensuring that the meat is juicy and flavorful. It also helps that chicken is coated in a flavorful, well seasoned batter that has just a bit of heat and manages to stay crunchy until the sandwich was gone. The fries weren’t anything to write home about, but they were crispy with a soft interior, far from a disappointment.

All in all, the two of us spent $ 36 on food before tax and tip, not bad for the amount of food we ate (which could have easily fed a party of three). It’d be easy to sidle up to the bar with a buddy, split some brown jam and a sandwich, plus a $ 3-$ 4 side or an appetizer and have a really solid dinner for under twenty bucks. There are some missteps on the menu, and though everyone working at the restaurant was more than friendly, minor service hiccups dotted our experience. Still, I’d recommend Peaches Hothouse, especially if you find yourself in the neighborhood.

Peaches Hothouse

415 Tompkins Avenue, Brooklyn, NY 11216 (map)
212-982-8802
peacheshothouse.com

About the author: Ben Fishner is Serious Eats’ advertising operations administrator, and he is currently planning his next meal. In addition to writing for Serious Eats, he blogs at Ben Cooks Everything. Follow him on Twitter or Tumblr, won’t you?

Serious Eats: New York

[Photograph: Max Falkowitz]

Last week we asked you what you’re eating on your MLK Day off. Here are some of your responses.

Monday will be spent sleeping in, hopefully followed by a nice brunch somewhere in Brooklyn (we might try Allswell?) and then gearing up for a long train ride back home to Philly. Boo.—avaryne

Lunch at del posto, jean-georges, or gotham bar & grill. Best lunch deals in the city.—rodalpho

rallied some car-owning friends together to try the baba ghannouj at wafa’s in forest hills and the champagne ice cream at max & mina’s in flushing.—abby728

Sleep in, then hit up the King of Shwarma for a brunch/lunch (depending when I wake up). Then settle into a local bar for some nice day drinking.—salsasis14

I like staying close to home, checking out the restaurants I don’t have time for when I’m working in Manhattan and visiting spots around the city. I’m thinking Chuko for lunch, Bar Corvo for dinner, Tooker Alley for drinks…—Carey Jones

If I want to stay close to home and it’s on a Saturday, I bike up to Absolut Bagels, have a slice at Sal and Carmines, a tamale at the little Mexican grocery a few blocks down from Sal and Carmines, have a frozen yogurt at Zabar’s, and go to the greenmarket at Lincoln Square. If it’s a Sunday, I go to the greenmarket at the Flea Market at 77th and Columbus, have a cup of custard at Shake Shack (Thank God for the B line), go swimming, and reward myself by going to the really good hot dog stand at 46th and Broadway. They sell great natural casing Hoffman’s dogs. If I decide to make a day of it, I could end up anywhere from Smorgasburg to the New Amsterdam Market.—Ed Levine

What’s a day off?

So on days off? I cook, test, eat, take photos, play with the dogs, and hang out with my wife. Pretty much what I do every day, minus the annoying commute.—J. Kenji Lopez-Alt

Serious Eats: New York

John Roderick | Photo by Autumn de Wilde

Welcome to Sound Bites, where we meet rock musicians at the crossroads between music and food.

Digital Dossier
Twitter Handle: @JohnRoderick
Facebook Page: The Long Winters
Official Website: www.thelongwinters.com
Podcast: Roderick on the Line

Had Seattle punk Messiah Kurt Cobain survived into the 2000s, he arguably wouldn’t have been too crazy about where the music world has gone. With the proliferation of all things digital, fans now have unlimited access to musicians. There’s no such thing as privacy anymore. Being front-and-center is a requirement.

Take singer-songwriter and multi-instrumentalist John Roderick. Best known as the frontman of criminally-underrated indie band, the Long Winters, he’s taken this ethic and run with it — especially on Twitter and via his podcast. “I don’t use Kickstarter, I don’t crowd-source, I don’t beg, borrow, or steal,” explains Roderick. “Now I can address my thoughts to people directly, and the people who are interested in me are tuned into my channel.”

When not putting out top-notch music with the Long Winters (check out the free samples here) and co-writing with fellow artists Kathleen Edwards and Jonathan Coulton, Roderick continues to break new ground both on and offline. Modern musicians, take note!

CityEats recently caught up with Roderick and gave him the usual Sound Bites once-over.

We’re big Long Winters fans. Tell us there’s a new album on the horizon.
I’m still writing music, still experimenting. I’m just not sure what to share. Music is personal, and I think far too many musicians churn it out to meet other people’s expectations.

You have roots in Anchorage, Alaska. What does one eat in Alaska anyway?
I’ve had all the fresh salmon and moose burgers and roadkill and fiddlehead ferns and lichen, but my favorite Alaskan food is halibut cheeks fried in three-day-old bacon grease that’s been sitting in a cast iron skillet.

What is your favorite off-the-beaten-path restaurant or food truck in Seattle?
The taco bus on Rainier Ave. is no secret anymore, but it still sets the standard. I always take people to Randy’s Restaurant next to Boeing Field. It’s where all the old aerospace engineers and test pilots eat. The letter “d” in the sign is broken, so it looks like the place is called “Rany’s,” and they have milkshakes and “chili size.” Open 24 hours.

You and singer-songwriter Aimee Mann are friends. If she invited you to a potluck dinner at her house, what dish would you cook and/or bring?
Aimee and her husband Michael [Penn] have a beautiful kitchen, and I would hope they would hit me with some homemade Swedish meatballs, so I’d bring fresh pasta. No, that’s sort of a lie. I would aspire to bring fresh pasta but in fact bring an avocado from their neighbor’s tree.

You’ve spent a lot of time in Brooklyn. Any favorite restaurants here?
I’ve been in every all-night diner on 7th Avenue and 5th Avenue in Park Slope. I end up at Purity Diner more often than not, and not because the food is any better than anywhere else. It’s just because when I’m eating chicken parm at 4 a.m., I want to see pictures of the time a jet crash-landed in Brooklyn and some cops.

Look out for a new Sound Bites story most every week. Until then: I want to eat me a cinnamon swirl/I could be happy the rest of my life/with a cinnamon swirl.

The Plate: New York City

1) Prado 86 from Green Russell (Denver)

In a swanky underground lair in downtown Denver, Green Russell’s beverage director, Adam Hodak, presents the ideal cure for winter chill. The Prado 86 offers the warmth and kicked-up smokiness of Sombra mezcal and black-pepper syrup, balanced with the brightness of fresh-pressed pineapple juice, blood-orange juice and orange liqueur.

Ingredients

For the black-pepper syrup:

• 1 cup sugar
• 1 cup water
• 1 tsp whole black peppercorns
• ¾ tsp ground pepper

For the cocktail:

• ½ ounce black pepper syrup
• 1 ½ ounces Sombra Mezcal
• 1 ounce Leopold’s American Orange Liqueur
• 1 ounce fresh pineapple juice
• ¾ ounce fresh blood-orange juice
• ¼ ounce allspice dram liqueur, preferably St. Elizabeth
• Orange peel, optional as garnish

Instructions:

1. To make the syrup, combine the ingredients in a small saucepot over high heat. Bring to a boil and simmer for 5 minutes. Strain pepper out with cheesecloth or a fine sieve. Let cool.
2. To make the cocktail, shake all ingredients and strain over ice in a tall glass. Add 1/4 ounce of allspice dram liqueur as a float, and garnish with an orange peel. Note: The recipe only calls for ½ ounce of syrup. The rest can be saved in the fridge for up a week; it is great for additional cocktails, or pairs intriguingly well with melon or over vanilla ice cream.

2) Lime Light from Luma on Park (Winter Park, Florida)

Taking full advantage of both citrus and peppermint, Winter Park favorite sipping spot Luma on Park has invented the Lime Light. The drink features a bold combination of wasabi vodka, lime, cucumber, peppermint, lemon and ground red peppercorn that make for a perfectly sweet, spicy and refreshing winter libation.

Ingredients

For the ginger simple syrup:

• 1 cup sugar
• 1 cup water
• 1 10-inch piece ginger, peeled and roughly chopped

For the cocktail:

• 1 lime wedge
• 1 cucumber slice
• 1 mint leaf
• Ice
• 2 ounces wasabi-flavored vodka
• ½ ounce ginger simple syrup
• ¼ ounce Lemon Sour soda
• Ground red peppercorn, as garnish

Instructions

1. To make the simple syrup, bring the water an sugar to a boil in a small saucepan over high heat, stirring to dissolve sugar. Add ginger, remove from heat and let steep at least 30 minutes, up to an hour. Strain through fine-mesh sieve and store in the refrigerator, up to two weeks.
2. To make the cocktail, muddle lime, cucumber, and mint in a glass shaker. Fill with ice and add vodka, ginger simple syrup, and lemon sour. Shake vigorously and double strain into a red peppercorn rimmed martini glass.

3) Italian Hot Toddy from Coppa (Boston)

At Coppa, the Boston enoteca from chefs Ken Oringer and Jamie Bissonnette, the Italian Hot Toddy is one of the most popular winter beverages on the menu. Beverage director Mary Edes created this Italian spin on the classic, using Meletti Amaro. “The flavor spectrum of an amaro can go from sweet to very bitter,” Edes said. “This warming variation on a Hot Toddy uses Meletti Amaro which has just the right amount of sweetness to complement the acidity from the lemon, and you don’t need the addition of sugar or honey like in a traditional Toddy. The cloves, anise and cinnamon all highlight the spices in the amaro as well.”

Ingredients:

• 1 ½ ounces amaro, preferably Meletti brand
• 1 cinnamon stick
• 3 cloves
• 1 star anise
• 1 lemon wedge
• Hot water

Instructions:

1. Mix ingredients in a small saucepan, and heat on medium-high, just until hot. Pour into a mug and drink immediately.

4) Kith and Kin from Cusp Dining and Drinks (La Jolla, California)

Kith and Kin is old English for “friends and family,” making this cool-weather sipper perfect for entertaining. Created by bartender Nate Howell, this cocktail is packed with seasonal ingredients, including cinnamon-infused pear cordial, Yellow Chartreuse, cognac, fresh grapefruit, agave and hot water.

Ingredients:

For the cinnamon-infused pear brandy:

• 10 cinnamon sticks
• 1 (750-ml) bottle pear brandy

For the agave syrup:

• 1 cup agave nectar
• ½ cup hot water

For the cocktail:

• 1 ½ ounces cinnamon-infused pear brandy
• ½ ounce Yellow Chartreuse
• ½ ounce fresh grapefruit juice
• 1/2 ounce Pierre Ferrand 1840
• ¼ ounce agave syrup
• Hot water
• Lemon peel, for garnish

1. To make the cinnamon-infused pear brandy, take 10 sticks of cinnamon, wrap in a towel and smash to pieces. Transfer the crushed cinnamon pieces to a bottle of pear brandy. Let sit 3 to 5 days, depending on desired cinnamon flavor.
2. To make the agave syrup, add hot water to a cup of agave nectar. Stir until the consistency is runny like a syrup.
3. Combine the cinnamon-infused pear brandy, Yellow Chartreuse, Pierre Ferrand, agave syrup, and grapefruit juice in a mixing glass and stir. Pour in an Irish Coffee Mug and top with hot water. Rub a lemon peel over the surface and around the rim and garnish with a cinnamon stick.

5) The Old Twelfth Night from South Water Kitchen (Chicago)

Chicago’s South Water Kitchen combines potent 101-proof bourbon (Wild Turkey 101), apple brandy, lemon juice and thyme syrup in its The Old Twelfth Night cocktail to create a steaming wintery concoction perfect for combating the winter blues.

Ingredients:

For the thyme syrup:

• 1 quart water
• 1 quart granulated sugar
• Pinch of salt
• ¾ cup chopped fresh thyme

For the cocktail:

• 1 ounce bourbon (preferably Wild Turkey 101)
• ¾ ounce apple brandy (preferably Laird’s brand)
• ¾ ounce freshly squeezed lemon juice
• ¾ ounce thyme syrup
• Boiling water
• Baked apple slice or apple chip, as garnish

Instructions:

1. To make the thyme syrup, throw all the ingredients in a pot and bring it to a boil. Remove from heat and let it cool. Strain.
2. To make the cocktail, combine all of the ingredients in an Irish coffee glass and fill with boiling water. Garnish with a baked apple slice.

6) Snowflake from Hyde Bellagio (Las Vegas)

Hyde Bellagio’s Snowflake is a delicate and pure drink that packs an icy bite thanks to a splash of liquid nitrogen. Served in a glass “frosted” by freshly fallen coconut “snowflakes” and sweetened with Malibu Rum, the cocktail is as delicious to sip as it is to admire.

Ingredients:

• Coconut flakes
• ¾ ounce Ciroc Coconut
• ¾ ounce Malibu Rum
• ¾ ounce white cranberry juice
• ½ ounce simple syrup
• ½ ounce lemon juice
• Ice
• 3 drops of liquid nitrogen float.

Instructions:

1. Rim a martini glass with coconut flakes. Combine all ingredients except liquid nitrogen in a shaker, then strain into the martini glass. Garnish with three drops of liquid nitrogen float.

7) Apple Cider Manhattan from Westend Bistro (D.C.)

Few cocktails are better winter fallbacks than a Manhattan. This D.C. restaurant spices up the whiskey classic, using reduced apple cider for a great whiff of cinnamon and spice.

Ingredients:

For the apple cider reduction:

• 1 gallon apple cider
• 2 cups brown sugar
• 1 tablespoon whole all spice
• 1 tablespoon whole clove
• 2 tablespoons whole star anise
• 2 cinnamon sticks

For the cocktail:

• 2 ounces bourbon (preferably Angel’s Envy)
• 1 ½ ounce apple cider reduction
• ¼ ounce sweet vermouth
• Dash of aromatic bitters
• Apple chip, for garnish

Instructions:

1. To make the cider reduction, combine all ingredients in a pot. Bring it to a boil over medium-high heat, then reduce to a simmer. Reduce by half and strain. The reduction will keep in an airtight container in the fridge, up to two weeks.
2. To make the cocktail, combine all liquid ingredients in a martini shaker, combine all ingredients. Shake well. Strain into chilled cocktail glass. Garnish with an apple chip, if desired.

The Cinnamon Twist from Pink Taco Sunset Strip (Los Angeles)

The Cinnamon Twist combines Don Julio Anejo, apple cider and cranberry juice for a fruity twist. The peppers add a spicy kick.

Ingredients:

For the cinnamon-infused simple syrup:

• 2 cups water
• 4 cinnamon sticks
• 1 ½ cups sugar

For the cocktail:

• 3 slices serrano peppers
• ½ ounce cinnamon-infused simple syrup
• 1 ½ ounces tequila (preferably Don Julio Anejo)
• 1 ½ ounces apple cider (preferably homemade)
• ½ ounce cranberry juice

9) The Ginseng Glow from Middle Branch (New York)

In China, ginseng is commonly used as a warming agent, so Lucinda Sterling of New York’s Middle Branch decided to take advantage. To make her Ginseng Glow, Sterling combines rum, lime juice and Aperol with ginseng tea powder.

Ingredients:

• 1 ounce  rum, preferablySanta Teresa “1796”
• ½ ounce Aperol
• ½ ounce fresh lime juice
• ½ ounce honey syrup (3 parts honey to 1 part warm water)
• 1 packet of KGC Pure Ginseng tea powder
• Brut Champagne

Instructions:

1. Add all ingredients, except Champagne, into a mixing glass with ice.
2. Shake and strain into a chilled Champagne flute.
3. Top with Brut Champagne.

10) Hot Chocolate Mark from Top of the Mark (San Francisco)

Warm up at home with this adult hot chocolate, served at Top of the Mark in San Francisco’s iconic InterContinental Mark Hopkins hotel. Made with crème de menthe and peach liqueur, the Hot Chocolate Mark doubles as a cocktail and dessert. Garnish with red chile for an extra kick.

Ingredients:

• ½ ounce white crème de menthe
• ¾ ounce peach liqueur, preferably Southern Comfort® brand
• ½ ounce vodka
• Hot chocolate

Instructions:

1. Shake all ingredients vigorously and serve in a tall  mug.

The Plate: New York City

Sally Wu

Photo via Sally Wu

Sally Wu is a New York wonder woman, heading up design for several private labels as well as her own line, Act 1. She’s also busy cooking up collaborations with her many talented friends in the world of fashion, film, publishing and fine dining.

CityEats: How would you describe your food style?
Sally Wu: My food style changes with the direction of the wind. This past summer I fell hard for greens and veggies, frequenting ABC Kitchen and The Fat Radish. My trip to Europe changed that in one day with a new found addiction to pretzels and goulash in Germany and Hungary!

Back in the US I found myself searching for good bread, and I found it at The City Bakery on 18th street. Try the pretzel croissant: salty, buttery and insanely satisfying. I lived on them for about five days.

What’s your go-to spot after a long day in the office?
Wong. The menu there changes every day. After making fashion decisions all day, I turn into a zombie and don’t want to make any more. I leave my dinner decisions to the chef and owner, Simpson Wong. The restaurant is stylish, the staff is warm and makes everyone feel welcomed — nothing pretentious. It’s all about amazing food.

Simpson Wong goes to the farmer’s market every day to pick each food served that night. He’s from Malaysia, so expect a lot of exotic spices and unexpected combinations on the menu. Definitely go there for the ‘Sunday Roast’ — they roast a whole pig buffet style, and you can eat until your belly pops for $ 35, with tons of side dishes and amazingly tender roasted piglet.

Which restaurant has the best dressed patrons?
Jean-Georges. People who go there are spending money on their clothes, from the fashionable downtown crowd who suck it up and go all the way uptown just to eat there, to the Trump Towers residents who meet friends there for drinks. Everyone’s dressed up.

Imagine you just accomplished something awesome and want to treat yourself to a luxe dinner. Where to?
I’ll settle for dinner with my close friends instead of treating myself, and we’ll be eating at Wong. It’s always a celebration there.

What’s your perfect outfit for an food-focused evening?
Something loose fitting in the waist area! You’ll regret it if your skirt is too tight after a huge meal. Wear something short to show off your legs, since they won’t change shape with your belly. That’s the strategy.

The Plate: New York City

Sometimes life calls for a cocktail — especially on a Friday. While you can’t go wrong with a simple vodka and soda, there are times when you want to really shake things up. We turn to area restaurants and bars for inspiration. This week, shake up The Silver Lining from Little Nell in Aspen.

The Silver Lining 

Ingredients

• 1½ oz. Spring 44 Vodka
• 1 oz. Cointreau
• ½ oz. Benedictine
• 1 oz. fresh blood orange Puree
• ½ oz. Lemon Juice

Directions

1. Shake all ingredients with ice and pour into a chilled martini glass.

The Plate: New York City

Dria de Botton, VP of Editorial

What: Razor Clams

Where: Atera

The Scoop: The meal at Atera was a fantastical 24-course odyssey*, and for me, this dish was the most memorable. It also captures Chef Matt Lightner’s brand of creative genius perfectly. So this wasn’t a razor clam in the actual sense, and I had to look verrrry closely to discovery the wizardry at work here; imagine razor clam-infused ice cream (poached clams, sorel, lemongrass) piped into the crispiest baguette imaginable (disguised as a clam shell, of course). Description won’t do it justice on the taste — but know it was the most perfect razor clam I’ve ever seen or eaten, without being one at all.

In Short: Magical mystery mollusk

*Reservations at Atera are coming soon to CityEats.

Erin Hartigan, Senior National Editor

What: Charred Octopus

Where: L’Apicio

The Scoop: If ever a dish could inspire tabletop tug of war, it was this starter at 1st-and-Bowery newcomer L’Apicio. The just-charred octopus tentacles would’ve been stellar on their own, but my fork went right for the lemony pile of herbed fregola — packed with tiny shreds of spicy salami — just underneath. What started as polite forkfuls turned to all-out shoveling as my companion and I raced to polish off the bowl.

In Short: Spice curls

 Clay Beacham, Associate Editor

What: Steak Fajitas

Where: El Camion

The Scoop: I usually refrain from ordering fajitas on a Friday night for fear of smelling like I’ve been to Sizzler when I’m out on the town, but the waitress here sold me on her favorite entree. She presented a crackling skillet of  beef medallions — well seasoned and slightly spicy — and cooked to the perfect shade of pink. The sauteed veggies were topped with a dollop of zesty guacamole (a welcome encore to our appetizer serving we devoured, above). Each taco-sized tortilla I created satisfied my fajita jones and couldn’t have complemented my Margaritas de la Casa any better. And my fear of fajita perfume? Allayed.

In Short: Arriba! Arriba!

*Reservations at El Camion are now available on CityEats.

The Plate: New York City

For this edition of Twitter Fed, we called upon our good friend Ron Goodman, managing design director at Adweek, to help create a Twitter Fed Logo. We said, “Keep it simple. The food people like it simple.” So Ron stood, designed, and delivered.

That wondrous piece of art above is Ron’s handiwork. Three cheers for Ron! And now to the week in food tweets.

(1) Barrett Baffert, @BarrettBaffert: Another former colleague decided it was Meme O’ Clock on Tuesday, producing this lovely hashtag: #HorseORCocktail. BuzzFeed later wrote a post about it, but the damage was already done. It was a beautiful day in the NEIGH-borhood.

(2) Aimee Mann, @AimeeMann: Aimee Mann, singer-songwriter, Mistress of the Tweet, and hypothetical dinner hostess, is on tour in Sweden and snapped this shot of the backstage spread.

(3) Earth Eats, @EarthEats: When we saw this tweet by Earth Eats, we thought of two things: Throwdown with Bobby Flay and the East Coast/West Coast rap rivalry of the ’90s. You with us?

(4) Michael K. Williams, @BKBMG: If you’ve ever watched the great Baltimore-based show The Wire, you’ll know that Michael K. Williams is the actor who played the Mean Streets’ Robin Hood, Omar Little. Here he is tweeting this delicious Insta-pic. If you don’t follow him on Twitter, you should. [whistling "The Cheese Stands Alone"]

(5) Adweek, @Adweek: In honor of Ron’s new Twitter Fed logo and paying respect to Guy Fieri, here’s an interview with the man, the myth, the bleached-blond legend.

—

Check in next week for another edition of Twitter Fed. In the meantime, follow CityEats and our other regional handles on Twitter (that is New York, New Orleans, Phoenix, D.C., and Philly).

The Plate: New York City

1. Where to Take a First or Second Date: 40 Affordable Restaurants in NYC
2. Mighty Quinn’s: Has NYC Barbecue Come of Age?
3. Hooni Kim’s Guide to Korean Food and Ingredients in NYC and New Jersey
4. Market Tours: Sunrise Mart, a Japanese Market Hidden in the East Village
5. First Look: The Marrow, Harold Dieterle’s Italian-German Eatery
6. We Chat With Chef Gavin Kaysen of Café Boulud
7. Introducing Ask the Critic on Serious Eats: New York
8. Slurped: The Penang-Style Fried Cubes at Sanur
9. Behind the Scenes at Hot Bread Kitchen
10. Date Night: Urubamba, Peruvian Cuisine in Jackson Heights

Serious Eats: New York