Ed Bedford

Ed Bedford
Ed Bedford writes the cheap eats column Tin Fork, and contributes to the Reader's food blog, Feast!. You can watch his first and last interview here.

Latest Articles

Happy hour all day at La Mentirosa by Karina's

Seduced by scallops and sliders amidst a colorful lesson in Mexican history.

It’s not every day you get greeted by a president’s grandson. I’m in this oasis I’ve come across at the empty end of B Street, near City College. It’s called, uh, “The Liar.” Or, because ...

They treat you like a full-paying customer

Lou & Mickey’s If you can handle conventioneer types, this place has the best terrazza in town. It feels like a cross between a Chicago fish ’n’ steak joint and a Paris brasserie. Best of ...

Quartyard’s other eatery

The Quartyard Bar has scads of nosh and quarts of beer

The Quartyard is going great guns. It’s the empty lot that students from NewSchool of Architecture & Design have turned into a social gathering place for East Villagers. See Tin Fork for review of S&M, ...

Sausage party at the Quartyard

Sustainable pigs!

Shipping containers, Porka-cola, 'roo sausage, and downtown denizens brought to the 'yard.

Legit salad

"This is our tradition from Israel. Make everything."

“People around Nazareth only harvest the olives every second year, so the trees have time to recover.”

Grandmother's tongue at sunset

Happy hour, Georgian-style: eggplant, Russian beer, and Marko

Broadway? This must be the narrowest patio west of 25th. I mean, two people can sit at each of the half dozen tables, but nobody can get past you. You have to scrinch in from ...

Place for schminkas

Mouth-bulging umami at Jrdn

Joining the in-crowd between wavy walls and infinite oceans.

Pop-up BBQ pops up downtown

Don Ellis brings his BBQ roadshow to Mission Brewery

I smelled it first: BBQ. Then, as I crossed 14th Street, a block from the ballpark, I saw the flare of flames bursting up from a gas cooker on the night sidewalk. It was right ...

Double dose of taste

North Park's Awash puts Ethiopian favorites on an edible plate

"Yes,” says Habtamu. “This bread is two days old.” Okay, sounds like a confession. But, no, it’s a statement of pride. “Our bread,” he says, “needs time.” We’re talking injera, the famous Ethiopian bread that ...

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