Edible Queens Spring 2012 : Page 1
2 Letter from the Editor 5 Notable Edibles Heavenly halloumi bread, a kombucha brewery and Hungarian wedding pastries 12 Hog Wild Since the arrival of Alobar, Long Island City has become a mecca for swine dining. Plus, chef Ian Kapitan reveals how to butcher a whole pig, step by step. Written by Rebecca Flint Marx Photographed by Daniel Krieger 16 Raw Talent Astoria is home to a large Japanese community—and harbors more Nipponese restaurants than any other borough neighborhood. Here, we profile Linn restaurant, one of the city’s best. Written and photographed by Bradley O’Bryan Hawks 20 Taste of Home Back from a visit to Nepal, our writer satisfies his craving for Nepali thali , the beloved daily meal consisting of curried meats, stewed vegetables and spicy pickles. Written by Greg Herbowy Photographed by Michael Berman 25 The Guide An exclusive listing of local businesses that share the mission of Edible Queens 32 One Last Bite BRADLEY O’BR YAN HAWKS (SUSHI); DOMINIC PERRI (KOMBUCHA) On the Cover Alobar’s roasted pork loin served with cheddar risotto, wilted greens and deep-fried apples. Photographed by Daniel Krieger Contents Spring 2012 Panko-crusted fried oyster roll, with asparagus, tobiko and spicy mayonnaise 16 6 The only kombucha brewery on the East Coast is in Astoria. ediblequeens.comSPRING 2012 edible QUEENS 1
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