NYC Best Burgers: The secret to getting pickles and onions on your Shake Shack burger is easier than you think

Date November 1, 2013

shake shack

I love pickles and onions on my fast food style burgers and while I’ve been eating Shake Shack for years, I never knew they were an option. But sure enough, as with most requests at the customer-friendly burger Mecca, they are happy to oblige. All you have to do is ask.  Thanks to Lil NYC Food Gal, my sister Melissa, for the great 2nd photo.

Shake Shack Website

Subscribe to the NYCFoodGuyDotCom YouTube Channel and follow @nycfoodguy on InstagramFacebook and Twitter for even more sinful food porn!

“NYC Food Tour” on NYC TV – Episode 2: Low & Slow BBQ, Greek-Inspired Neapolitan Pizza & the Best Pork Gyro Ever in Astoria, Queens

Date October 28, 2013

For the maximum food porn experience, change the resolution to 720p HD using the gear button above.

The second episode of “NYC Food Tour,” the food TV show I’m producing, hosting and editing begins airing this week on NYC TV. It was a big thrill to receive so much positive feedback on Episode 1: “Smorgasburg,” – so thanks to everyone for that – but I’m even more excited about Episode 2: “Astoria”. It’s a neighborhood that whose culinary diversity is really undervalued. People hear Astoria, they think Greek food. But as you’ll see in the video above, there’s also legit low and slow BBQ, Greek-inspired, wood-fired Neapolitan pizza and of course, authentic pork gyros that are like the best BLT sandwich you’ve ever had. And of course, every episode is jam packed with mouth watering food porn, but since it’s only four minutes long you won’t be able to find it on your DVR, so watch it here instead. Share it with your friends, subscribe to my YouTube Channel for more video and let me know your thoughts, critiques and suggestions for future episodes. Thanks for watching!

Subscribe to the NYCFoodGuyDotCom YouTube Channel and follow @nycfoodguy on InstagramFacebook and Twitter for even more sinful food porn!

NYC Sandwiches: Is the Freshly Fried Buttermilk Chicken Sandwich at Van Horn & Company in Cobble Hill, Brooklyn worth $15 with tax and tip?

Date October 24, 2013

Looks good doesn’t it?  Well this food porn perfection cost me $15 including tip ($12 without tip).  And while this sandwich is tasty – a big piece of juicy, freshly fried buttermilk chicken topped with crisp cabbage slaw all inside a perfectly toasted sesame seed bun – it is a bit under-seasoned.  If I’m in the neighborhood again, I’m more likely to use my $12 a few blocks south, at Esposito’s Pork Store, where for the same price you get to choose from one of over 20 gut-busting Italian heroes made on fresh Caputo’s bakery hero rolls.  Or I may trek even further south to Court Street Grocers, where the huge, creative house made sandwiches offer bigger flavor and satisfaction.  At Van Horn, you’re paying for the restaurant experience – Esposito’s is a butcher shop and deli, Court Street Grocers is a sandwich shop – so if attentive service and JCrew catalog atmosphere makes you feel better about paying $15 for a chicken sandwich (with tip), you will not be disappointed.  And at that point you may as well get Van Horn’s grilled pimento cheese sandwich with bacon and lettuce too, because after all, you only live once, might as well make it count.

Van Horn & Company (Website)
231 Court St at Baltic Street
Brooklyn, NY 11201
(718) 596-9707

Subscribe to the NYCFoodGuyDotCom YouTube Channel and follow @nycfoodguy on InstagramFacebook and Twitter for even more sinful food porn!

Lawrence “The NYC Food Guy” Hosts “NYC Food Tour,” a New TV Food Show Debuting Tonight (Thurs. 10/24) on NYC TV!

Date October 24, 2013

tufino screen shot

I’m finally hosting my own food TV show!

It’s called “NYC Food Tour” and it airs tomorrow night (Thurs. 10/24) at 9:30pm on NYC TV.  I’m not only the host, I also produced it, wrote it and edited it!


During each four minute episode we’ll discover unique food throughout the five boroughs and get YOU excited to go out and eat!


“NYC TV Life” is channel 25 for most New Yorkers. It also airs in Long Island and some parts of New Jersey.  Click here to find out what channel NYC TV is near you.  Since my show is only four minutes, it won’t get its own time slot on the TV Guide, but is scheduled to air at 9:30pm.


My “Smorgasburg” episode airs tonight, but in the link below you can also watch my 2nd episode, “Astoria,” which will air on NYC TV next week.

If you want the full experience, make sure to adjust the resolution to 720p HD using the little gear button at the bottom right of the YouTube video screen.  It’s ok to make this change after the video begins playing.


On all Taxi televisions there is a button at the bottom of the screen that says “Change Channel” or “TLC Channel.”  Click that button to watch the NYC TV channel in your taxi and there’s a good chance you’ll see me.


I’m currently editing two more episodes of “NYC Food Tour” as we speak and I’ll be all over NYC TV for the foreseeable future.  I hope to have a full half hour show for the summer which you’ll be able to DVR.


I’d love to hear your thoughts, critiques and suggestions for future episodes or shows.

And if you know of any bigger shows who are looking for a host (even if it’s not specifically food-related) or a food expert guest, or if you know of any websites, networks or production companies looking for food content or freelance producers, please let me know.  Your help is greatly appreciated!


Lawrence Weibman is “The NYC Food Guy.”

I’m a native New Yorker whose life is dedicated to discovering great meals wherever I go.  I’m the founder of the food blog which focuses on “NYC’s Most Delicious and Affordable Food” and I also eat my way around the country as a full-time field producer for a national food TV show.  When it comes to food, I will never steer you wrong.

Subscribe to the NYCFoodGuyDotCom YouTube Channel and follow @nycfoodguy on InstagramFacebook and Twitter for even more sinful food porn!

SPONSORED POST – NYC Wine & Food Festival Grand Tasting: Food, Booze and… Plastic?!

Date October 19, 2013

plastics collage

Plastics Make it Possible! Top row (left to right): Chef Robert Irvine, Plastic Maple Syrup Dispensers, Faux Metal Plastic Forks w/ Bread Pudding. Middle row (l to r): Hill Country Brisket, Plastic Makes It Possible Display, Chipotle Taco w/ Margaritas in Clear Plastic Cups.  Bottom row (l to r): Mionetto Prosecco with plastic light up mixers, Rums of Puerto Rico Drinks in Clear Plastic Cups, Wear your Wine Glass Thanks to Plastic Connector

If you’re reading this website, it’s highly likely that you love to eat, cook and imbibe.  And if you enjoy those actions the same way I do, you’re typically focused on the quality of the food and drink, not the serving dish or glassware.  But if you stop and think for a second about how your food and drink is actually served, you’ll realize it’s a big part of the experience.  And few materials play a bigger role in that than plastic.  Why do I bring this up? Well today I was asked to eat and drink my way through the New York City Wine & Food Festival Grand Tasting, complements of Plastics Make It Possible, and look for cool ways plastic is used in serving and preparing food and drink.  And guess what?  Despite the fact that I got paid a few clams to do the job, I actually enjoyed my role as plastic detective.  It was fun taking a new angle on food exploration and discovering how plastic, something I generally pay no attention to, is actually integral to my edible enjoyment.  Plastics help me save food and money by keeping ingredients and leftovers fresh while lightweight plastic packaging protects food and helps the environment by reducing waste and fuel consumption in transport.  So next time you grab a meal or a drink, take a second to look around and see how plastic interacts with your experience, because after all it’s the little things that make the difference!

NYC Weekend-Only Eats: Carnitas Tacos at Porchetta in East Village (Ask for Cracklin on the side)

Date October 11, 2013

photo 1

I like weekends about as much as I thought I could. Then I discovered the weekend-only carnitas tacos at Porchetta and now weekends are the new black.  If you’ve had the namesake porchetta sandwich (Niman Ranch pork loin and pork belly stuffed with spices, rolled and roasted until moist inside and fatty and crispy outside), you know how seriously Chef Sara Jenkins and her crew take their pork.  So when you hear that the carnitas are made of rib meat and pork loin trimmings from the porchetta, you should be very happy; Jenkins’ pork trimmings are better than most other restaurants pork chops.  And you should be holding your breath as your plate of tacos (2 for $7) slides toward you across the counter, your eyes welling up with tears of joy at the first sight of juicy nuggets of pan-fried pork, their edges crispy and dark, topped with finely chopped cilantro and onion and a bright, creamy avocado, cilantro and lime salsa verde.  Exhale and ask for a side of cracklin with your tacos; crispy, melt in your mouth pork skin makes every bite even better.  Just make sure to squeeze some lime on top of each taco, the acidity is a welcome addition.  Make sure to show up before 2-3pm on Sunday because they typically run out by then.  Your weekend may never be the same again.

Porchetta Website

110 East 7th Street b/t 1st Ave & Ave A

New York, NY 10009


NYC Filipino Food: Sizzling Sisig is an Adventure for Pork Lovers at Maharlika in the East Village

Date October 10, 2013

Looks pretty good doesn’t it? Tastes pretty damn good too. Want to know why its an adventure? Because that pork fried rice-looking concoction actually contains four pig parts: ear, snout, cheek and belly.  And surprisingly, they’re all delicious in their own way.  They go through a three-tiered cooking process, first being braised to seal in flavor, then grilled over charcoal for some char and then fried to crisp them up.  What results are a melange of pork bits some fatty and crisp, some meaty yet tender, some a little funky.  If you’re skeptical, rest assured, there are so many flavors and textures at play in this dish, you’d never know you were eating all these random pieces of pork if no one told you.

The pork arrives at your table in a sizzling skillet and then you pour an egg on top and mix it up, letting it cook with the heat of the skillet, and then mix in some garlic rice.  And since Filipino food is really a fusion between Malaysian, Spanish and Chinese cuisine, this is more than just fried rice, it’s actually an amazing cross between paella, fried rice and whatever rice-laden Malaysian dish is garlicky, sweet and spicy.  Make sure to pour some of the house made chile-infused vinegar on top of your sisig, it really helps cut the fat. Head to Maharlika if you want the full intro to Filipino food, they’ve taken a lot of the Filipino basics and updated them with a modern twist.  Think Filipino versions of fried chicken and waffles and eggs benedict at brunch and amazing dishes featuring prawns in red curry and pork belly fried to perfection.  Ask for Nicole or the Chef Miguel, co-owners, and tell them Lawrence the NYC Food Guy sent you.  This place is also the sister restaurant to Jeepney, the Filipino gastropub I wrote about recently because of their incredible, hands-free feast, Kamayan Night. If you haven’t done that yet, it’s time.

Maharlika Website

111 First Ave near 7th Street

New York, NY 10003


Follow @nycfoodguy on Instagram or Facebook for even more sinful food porn

NYC Italian Sandwiches: Sergimmo Salumeria Serves the Best in Midtown West

Date October 3, 2013


You’re looking at mortadella, warm fried eggplant, a hearty later of melted and thinly sliced sharp provolone, peppery arugula, and balsamic vinaigrette on ciabatta. All freshly sliced and prepared to order. The chicken parmesan hero is also solid and I’m always tempted to try one of their other two dozen sandwich creations, or the daily special, or a bowl of pasta, or just sit down and eat a meat plate, nicely arranged on a wooden cutting board, sipping a macchiato and wallowing away the day in a sea of salty, porky goodness. Every neighborhood in New York City should have a place like Sergimmo Salumeria.  Honorable mention for 2nd best Italian sandwiches in Midtown West goes to Salumeria Biellese on the corner of 29th street and 8th Ave.  They cure their own meats, including what I consider the best soppressata (spicy salami) in the city, and that gives them some serious cred, but they lost points because as Serious Eats says, you’re better off bringing your own bread than eating theirs and that’s just not gonna cut it for on-the-go New Yorkers.

Sergimmo Salumeria Website

456 9th Ave b/t 35th & 36th St

New York, NY 10018

Follow @nycfoodguy on Instagram or Facebook for even more sinful food porn

NYC Wings: International Wings Factory on the Upper East Side, An Unlikely Location for the Best Sauces in NYC

Date October 2, 2013


What makes a great wing? Is it the size and quality of the chicken? Is it the frying technique? Or is it the sauces? Take a trip to the International Wings Factory on 1st Ave b/t 91st & 92nd street, and the answer is clear: it’s all about the sauces. They offer thirteen different sauces as well as four dipping sauces, all of which are hand made from scratch using fresh chiles, in order to achieve the perfect flavor and texture so the sauce will actually cling to the wings.

You don’t think of wings as a dish that a serious chef would dedicate his time to, but that’s exactly what’s happening here.  Chef Deepak Ballaney is a Culinary Institute of America graduate and has consulted in big time restaurants across almost every cuisine, from Chinese and Mexican to Indian and American.  But no matter the cuisine, the big batch of wings Chef Ballaney would cook for his staff at the end of every shift always brought people together.  Now he’s drawing on the unifying force of wings, as well as his diverse culinary background, to create some of the most flavorful and juicy wings in all of New York City.

Read on to find out which sauces I loved, what new exotic flavors are coming soon and what they’re doing to French fries that will make you drool!

Read the rest of this entry »

Gratuitous Food Porn: Gargiulo Burger at Brennan and Carr in Gravesend, Brooklyn

Date September 27, 2013

gargiulo burger

This gutbomb will only set you back $6.45.

Forget bacon, this burger is topped with freshly sliced roast beef, grilled onions and melted American cheese. It’s on the take-out menu but not on the placemat menu inside.  Fret not, just make sure to order a side of jus, slice your burger in half, dunk, wait for a second, and then enjoy what The Daily Meal’s Arthur Bovino calls “an infusion of flavor… like a riff on French Onion Soup, American style, with a burger sitting in it.” Wow.  Thanks to Matt Setton, the original intrepid eater in my life, for the photo.

Brennan and Carr

3432 Nostrand Ave, Brooklyn, NY 11229 718.646.9559

Follow @nycfoodguy on Instagram or Facebook for even more sinful food porn

NYC Mexican Food & Cheap Eats: Taco Cart at 70th Street & Broadway May Be Upper West Side’s Best Lunch Deal & Best Mexican Food

Date September 26, 2013

tacos upper west

Spicy pork taco ($2.50)

Two spicy pork tostadas ($3.00 each)

In the colorful photo just above these words, you’re looking at two carne enchilada tostadas.  Crispy, open face taco shells spread with beans, covered with freshly griddled spicy pork, and topped with lettuce, tomato, and crumbly white cheese.  They were made by an industrious Mexican woman inside a little metal cart outside the Chase Bank at the southwest corner of 70th Street and Broadway.  This cart may be providing both the best lunch deal and best Mexican food on the Upper West Side.  Each one of the towering tostadas above cost just $3.00.  $3.00! That means if you bought two of these, you would have a seriously filling lunch for just $6.  The overstuffed tacos (photo above, at top), sprinkled with cilantro, onion and green sauce are $2.50 each.  Get two of those and you’re stuffed for just $5.  The dinner plate-sized torta is just $6 and it’s easily a two-meal sandwich.  The only downside to the entire enterprise is that the food doesn’t come fast, there’s only one woman working and typically a few people on line, so leave a little time.  Forget Chipotle, Subway and whatever other underwhelming and likely overpriced Upper West Side lunch option you’ve decided on and make a beeline for what I’ve decided is the best Mexican food on the Upper West Side.  I’m already sorry I let you in on the secret.

Taco Cart at 70th Street & Broadway, Southwest corner

Follow @nycfoodguy on Instagram or Facebook for even more sinful food porn

NYC Best Late Night Eats: 12 of NYC Food Guy’s Favorite Late Night Spots Featured on

Date September 25, 2013

If you know me, you know I love late night eats and you know I’ve got a lot of restaurant info swirling around in my brain. How do I keep it all straight? Well click on “See the collection” above and find out. It’s a nifty feature on this new site called The site is essentially Pinterest for food. They’ve got a pretty deep reservoir of recipes and food porn but now they’re starting to ramp up their restaurant collections and I decided to add my two cents. The Late Night Eats collection you see above is just one of four collections I’ve created. The others range from Best Breakfast in NYC to Best Burgers, so click through and see if you agree. If you have something you want to add, let me know or get in on the action and create your own collections.

The NYC Food Guy’s Restaurant Collections on

NYC Most Unusual Restaurants: 12 of NYC Food Guy’s Top Spots Featured on

Date September 24, 2013

You think you know unusual restaurants? Well click on “See the collection” above and let me know if I’ve opened your mind at all. Wondering how I put the collection together in that neat little package above? It’s all, a pretty sweet new site that is like Pinterest but for food. It’s got a ton of recipes (and food porn to go with them) and now they’re starting to pick up the pace on the restaurant side and their collection feature is a great way to keep your food thoughts organized. Create a collection of your favorites or create an eating to do list, whatever you do, head over to and start playing around and telling me where I need to go eat next!

The NYC Food Guy’s Restaurant Collections on

NYC Food Guy Video: A few of the most exciting savory & sweet options at Smorgasburg

Date September 23, 2013

“Good things to those who wait.”  Or so they say.  When it comes to sweet food videos, however, there’s no time like the present. Smorgasburg is a food festival unlike any other in New York City. It crashes into the Brooklyn coast each weekend through November – Saturdays in Williamsburg and Sundays in DUMBO – bringing with it a tidal wave of handmade artisan food.  There’s over fifty vendors each day, making stomach space quite the commodity.  Fortunately, I’m here with the video below to guarantee you maximize the deliciousness. Good luck out there.

NYC Georgian Food: Life Changing Experience Thanks to Oda House’s Adjaruli Khachapuri

Date September 23, 2013


If there’s two things I know, it’s that first, you probably have no idea what Georgian food is, and secondly, you also don’t know how to say adjaruli khachapuri (I have enough trouble spelling it).  And really, it’s ok.  Because until I ate at Oda House, a Georgian restaurant on the corner of 5th Street and Avenue B, I was in the same boat.  According to Wikipedia, Georgia is “a sovereign state in the Caucasus region of Eurasia.  Located at the crossroads of Western Asia and Eastern Europe, it is bounded to the west by the Black Sea, to the north by Russia, to south by Turkey and Armenia, and to the southeast by Azerbaijan.  The captial of Georgia is Tbilisi.” And “adjaruli khachapuri” is pronounced Ahd-Ja-Rule-Ee Ka-Cha-Pour-Ee.  So, there’s that.

Now to the life-changing information:  khachapuri is a type of Georgian cheese bread that is buttery, deep dish and freshly baked.  At Oda House, you want the adjaruli,which is a type of khachapuri baked with loads of mozzarella and feta inside and then topped off with a fresh egg when it comes to your table.  Mix it up (as seen in the video below) and it becomes buttery, cheesy scrambled egg bread.  Slice it to the best of your ability, eat, and then die.

No. Seriously. You may eat it and realize that your life has been nothing up until this moment and it’s not worth living any longer because nothing is going to taste better than this oddly-named concoction you just devoured.  Ok, maaaaaaybe it’s not quite THAT serious, but you’re going to be talking about adjaruli khachapuri, kinkali (beef and pork soup dumplings), lamb shish kebab, and whatever beef-stuffed bread Oda House is offering that night, for weeks to come.  Doesn’t it feel good to be educated?

Oda House Website
76 Avenue B at 5th Street
New York, NY 10009

The photo and video above were originally on the @nycfoodguy Instagram.
Subscribe to my mailing list or follow me on Instagram or Facebook and don’t miss a moment of food porn.