The neighborhood
kitchen of Paterson.

Two seared patties, aged cheddar, caramelized onion jam, house pickles, sesame roll. Crisp-edged and beautifully undignified.

Slow-baked with tomato glaze, served over whipped potatoes and buttered green beans. A recipe that never needed updating.

Three plate-wide cakes, real maple, a nub of butter melting just off-center. Bacon on the side, always.

Buttermilk-brined, cornflake-crusted fried chicken over a yeasted waffle with hot honey and pickled chilies.