(though taking a day trip and driving 3 hours just to get them is a bit....awesome!)
Pat's still beats Geno's by a landslide:
I should make this a weekend routine =D
stressed is desserts spelled backwards.
Last weekend was the long awaited Big Apple BBQ Fest @ Madison Square Park. Though overpriced for the amount of food they give, it's fun to spend a relaxing day in the park with BBQ enthusiasts galore! I've gone every year since finding out about it (that is, starting from last year), despite the $7 price tag on every BBQ platter. Coupled with ridiculously long lines, I have to wonder, is it worth it?THE FOOD ... AHHH, THE FOOD ...
Restaurants, chefs, menus ... quality, variety, intensity ... New York City cuisine is a big part of what makes New York City great. But what is great food?
Is it haute cuisine, perfectly prepared, primped, and plated by a popular and perhaps even televised chef? Is it that undiscovered underground utopia you found in the most unlikely location? Is there something special to be said for that one dish you love most, done to perfection, the one that evokes fond memories? Great food is something we all appreciate, from the basest of our instincts to the upmost of our sophistication, and what we crave the most depends upon our mood. And we New Yorkers are known to be a moody lot.
New York City's standing as the culinary capital of the world is something that unifies us in pride. We are a culinary paradise, and we do have it all. We have unquestionable quality, and we also have sheer quantity; we have so much high-end perfection, and we have some very tasty bargains. In our quest to present the greatness of New York City cuisine in a festive setting at the New York Culinary Festival, we have decided to focus on three areas - we believe it is the combination of these three that embody the greatness of New York City cuisine:
ARTISTRY DIVERSITY PASSION
The New York Culinary Festival will therefore feature both the outstanding epicurean artistry of top NYC restaurants and chefs, as well as the remarkable diversity of the cuisine itself. The menu has been carefully selected to minimize overlap. The chef demo stage and food seminar stage both operate on a non-stop basis, and each is designed to mix the culinary arts (through live performance - a talent showcase), with the culinary sciences (through interactive discussion - an educational showcase).
The festival menu, restaurants, chefs, and other participants will be revealed in increments leading up to the event.