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Examples
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Peels is at 325 Bowery at Second Street; 646-602-7015.
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Training classes, DVDs and second edition "The Art of Skin Peels" set them apart.
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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.
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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.
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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.
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I love the Cabot cloth-bound cave-aged cheddar, which we use at Freemans and Peels.
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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.
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"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.
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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
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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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