Inside the near triple-height ceilings of The Redbury Hotel New York‘s Marta (an Italian restaurant from the Danny Meyer-owned Union Square Hospitality Group), ample airspace allows for the smoke of two wood fires to dissipate. One fuels the restaurant’s pizza oven. The second keeps the grill, cooktop, and convection chamber face-meltingly hot. Behind both, on most nights, is executive chef Lena Ciardullo. “Wood fire is …
A Traeger Grill isn’t technically a grill at all. They’re not like the gas or charcoal grills we’re familiar with, rather they are wood-powered electric outdoor convection oven and smoker hybrid. Their precision is unmatched, and users can set the temperature using the grill’s controls or the app (which also has great recipes and other content). Wood pellets are burned, generating heat and smoke for …
At the beach, as the sun sets on the horizon, it can seem that the world goes on quietly forever. Those summer nightswhen the sand has cooled down, the coolers are full of beers and cocktail accoutrement, and the grill is a colorful display of seasonal producefeel incredibly fleeting. Of course, summer doesn’t cease to exist when its final day arrivesjust for another 272 days. …
