In the magazine this week, we take an in-depth look at urban beeping, “the DIY, back-to-the-land fetish of the hour.” Meet local beekeepers, learn the secrets of the hive, and figure out the best way to go about doing it yourself. If you’d rather pay for someone else’s honey, sweet-stuff experts like Christina Tosi and Julian Niccolini pass judgment on a variety of local options.
Adam Platt checks out Kenmare and finds “competent, somewhat rudimentary cooking,” but adds this caveat: “Any similarity between the cooking at Kenmare and [chef Joey] Campanaro’s other popular restaurants is, alas, purely incidental.” Deli expert David Sax gets excited about beef roll-up, a pastrami-adjacent take on cured beef belly that’s on the menu at Dickson’s Farmstand Meats. Finally, Rob Patronite and Robin Raisfeld report an early sign of summer: Rockaway Taco is to reopen — the summer-only stand sets up for the season on May 28.
