Andrea Strong

The Dish sat down with New York Post food writer Andrea Strong last week to hear the inside scoop on what to do to start a successful restaurant, her favorite restaurant, and where to find a great recipe for Sicilian meatballs.

Dish: You write The Strong Buzz, food features for the Post each week, have penned a cookbook with Katy Sparks, and have contributed to quite a few major publications. Where have you been recently that you are excited about?

AS: Morandi, Waverley Inn—get the crab cakes and the pork chop. They also have the best carrots in the world. My favorite restaurant of all is Five Points: there is so much love. The owners are great people; food is fresh and not fussy or contrived.

Dish: I love Five Points. I actually have a Culinista™ from there. Jared Lewin?

AS: I know Jared! I love him; he cooks wonderful food.

Dish: He’s a gem. So do you ever cook at home?

AS: I’d say I go out about five nights a week but last week I made Sicilian meatballs from the Gourmet Magazine Cookbook. This week I am making lentil and bacon soup and lamb feta burgers.

Dish: If I were to raid your fridge, what would I find?

AS: Salad greens, cheese—I love cheese. I can’t be left alone with a block of cheese. I live close to the Greenmarket so I shop there a lot. I also love bialys. The bagel is over. The bialy toasts better.

Dish: Nice—

AS: I don’t even get them from anywhere special. I get them from the MET Foods in my neighborhood; I wonder if they are getting them from somewhere special. I also am into condiments: mustard, hummus…I also usually have beer and wine.

Dish: Last Question. What’s some advice you’d give to someone opening a restaurant here?

AS: You must have worked in restaurant before you start one. Hire a consultant to get you through the permits. Hire a publicist. And tell me so that I can write about it.