Nick Solares
Eater National
New York, NY, United States
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Past articles by Nick:
Watch: Mince on Toast at London’s Quality Chop House
'The Meat Show' tastes a rich, quintessentially British comfort classic → Read More
The 38 Essential New York Restaurants, Summer 2016
It's time to update the Eater 38, your answer and ours to any question that begins, "Can you recommend a restaurant?" This highly elite group covers the entire city, spans myriad cuisines, and ... → Read More
Is New York Finally Becoming a Serious Barbecue City?
Here's the truth: Until a decade ago, New York wasn't much of a barbecue town. There were chainlets and upscale theme spots, and one or two serious restaurants that stood out from the crowd, but... → Read More
The Hottest Burgers in New York City, Spring 2016
The Hottest Burgers in New York City, Spring 2016 There is no menu item more ubiquitous in New York City than the hamburger. What used to be a throw-away option, designed for unadventurous eaters, has now become highly exalted. The city holds a seemingly infinite number of variations. And while we have seen a specific NYC-style of burger emerge in the last decade — Shake Shack-inspired,… → Read More
Going Down Under: A Visit to Manhattan’s Only Outback Steakhouse
New York City is missing some of the country’s most prominent fast food, casual, and fast-casual chains. We don’t have a Sonic Drive-In for example; no Carl’s Jr. or Hardee's; no In-N-Out, Jack In... → Read More
Here’s What Happens When You Age the Best Possible Steak in the Best Possible Way
This week on The Meat Show, professional carnivore Nick Solares visits Mu Ramen in Long Island City to eat a steak that has been dry-aged for upwards of 400 days. Watch as Solares samples chef and owner Joshua Smookler's funky, fatty experiment sous vide, over sushi rice, and even raw. While wet-aging means losing less moisture content over time than dry-aging, the process also doesn't condense… → Read More
Sushi Nakazawa Adds Next-Door Lounge and A La Carte Bar Menu
Here is a look around the remodeled West Village sushi hot spot. → Read More
April Bloomfield's English Breakfast Is the Ultimate Morning Feast
Blood sausage and tomatoes just like her grandfather made them → Read More
Peking Duck: From the Ming Dynasty to Today
There are few dishes with a longer and more storied past than Peking duck. What started off as staple at royal banquets in early China soon spread to the middle classes as the dish proliferated beyond a rare delicacy. Today, restaurants specialize in the dish, and it takes many steps to yield a perfectly cooked duck with crisp skin and tender meat. It's now considered China’s national dish, and… → Read More
Inside the Process for Making Peking Duck
How this historic dish is made so crispy and tender. → Read More
The 15 Best New Burgers of 2015
Eater's resident carnivore and burger columnist looks back at the year that was in beef and bun. → Read More
Why Katz's Pastrami Is Still the King of Sandwiches in New York
The sandwich remains unbeaten after more than a century. → Read More
Meat Pies Should Be As American As Apple Pie
Why don’t we eat more savory pies? → Read More
Demystifying Steaks and Chops With Master Butcher Pat LaFrieda
Nick Solares chats with master butcher Pat LaFrieda about what to look for in beef, lamb, pork, and veal. → Read More
Demystifying Steaks and Chops With Master Butcher Pat LaFrieda
Nick Solares chats with master butcher Pat LaFrieda about what to look for in beef, lamb, pork, and veal. → Read More
Burgers and Cocktails: A Match Made in Heaven
Belly up to the bar for these great beef and booze combos. → Read More
Take a Look Inside Black Seed Bagel in the East Village
Take a sneak peak at the new bagelry opening next week. → Read More
11 Awesome Wings to Try in New York City
Wings from Buffalo and beyond. → Read More
Shock/Horror:The Murals Have Been Scrubbed From the Walls of The Palm
Is the original location of Palm closed forever? → Read More
Everything You Need to Know About the ChickenShack Sandwich at Shake Shack
Here are the facts for now, but does this chicken sandwich raise more questions than it answers? → Read More