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Peels is at 325 Bowery at Second Street; 646-602-7015.
Training classes, DVDs and second edition "The Art of Skin Peels" set them apart.
Lunch on the Bowery Ramsay de Give for The Wall Street Journal The highlight of Peels is pastry chef Shun Fish Lydon's bakery case.
Ramsay de Give for The Wall Street Journal With a menu heavy on greenmarket ingredients, Peels recently opened on the Bowery in the East Village.
NOTE: those who live in NYC can buy pre-frozen dough-filled pie plates at Peels and fill them at home however they see fit.
I love the Cabot cloth-bound cave-aged cheddar, which we use at Freemans and Peels.
Fresh off the heels of opening his second Bowery canteen, Peels, Mr. Somer plans to decamp to Brooklyn where he will whittle his own line of salvaged wood furniture.
"The nice thing about Peels, we have two basements," says Mr. Tigertt — good for storing and smoking the restaurant's meat, sourced from small farms like Paffenroth in New Jersey.
Again moving from complexity to comfort food, my favorite dessert at the Rising Stars Gala was the "3 in 1 Cream Pie" from Shuna Lydon of Peels.
Regina Varolli: The Sweet Side of StarChefs.com International Chefs Congress
Ms. Peel travels often to see them, and the Weeks are considering moving again in the future, to Dallas, to make it easier for the Peels to help them out.
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