Chef Eric McCree Gives the #TamFam A Gumbo Masterclass
The Dish: New Orleans flavors come to New York at Filé Gumbo Bar
Sietsema’s Best Dishes of 2023
Tiny’s gumbo at File Gumbo BarThis Tribeca Cajun-Creole bar features a signature gumbo ($29) that starts with a rich roux made with duck and chicken fat, adds long grain Louisiana rice along with crab and shrimp, then sprinkles file (sassafras) powder over it like fairy dust. You’ll feel like you’re in one of the Big Easy’s better dives. 275 Church Street, near White Street, Tribeca
17 of Tribeca's Top Places to Eat
What started out as a warehousing and manufacturing neighborhood little known to those who didn't work there, slid downhill for decades before turning into a district populated with artist's lofts by the '70s and '80s. From thence it eventually became the refuge of the wealthy, who took floor-through former studios and factories and turned them into luxury pieds-a-terre by the '90s.
9 Favorite Sandwiches for Spring (So Far)
Start with any series of ingredients along with some form of bread, and it can be assembled into a sandwich, or lots of different sandwiches depending on the length of that list. Some sandwiches, like the spicy chopped cheese below, are subtle variations on pre-existing sandwiches, while other seem plucked form thin air and constitute pure invention. Sometimes a single ingredient can revolutionize a familiar sandwich.
Chef Spotlight: Chef/Owner Eric McCree of Filé Gumbo Bar
Chef Eric McCree brings a taste of the South to Tribeca, taking diners on a culinary journey, where they can experience the subtleties of Cajun and Creole food, with gumbo as the signature dish. At Filé, he has harnessed a unique style of serving this beloved Southern dish, with eight steam kettles at the bar, where guests can have their gumbo made to order while watching the process. Filé is McCree's homage to the South, and above all, a tribute to his late grandfather, Aubrey 'Tiny' Gaines