Nat Belkov

New York

Design Director at Eater

2x james beard award nominee design director @eater co-author MADE HERE @sendchinatownlove

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Articles

Tashkent Supermarket Opens First Manhattan Location in the West Village

1 month ago | ny.eater.com | Nat Belkov

It’s been years since Tashkent Supermarket, the beloved Brighton Beach grocery store and its behemoth hot bar, announced it would open its first Manhattan location. Since Eater reported the news in 2022, it has consistently been one of the questions readers have followed up about — more than a trendy restaurant from a buzzy owner. Now, the anticipated opening has finally arrived: Yesterday, Tashkent Supermarket opened in the West Village at 278 Sixth Avenue.
Best Dishes NY Editors Ate This Week: February 18

2 months ago | ny.eater.com | Stephanie Wu |Nat Belkov |Melissa McCart

Stephanie Wu/Eater NY With Eater editors dining out sometimes several times a day, we come across lots of standout dishes, and we don’t want to keep any secrets. Check back for the best things we ate this week. Prosciutto and burrata at RezdoraMy New York spidey senses told me that I might have decent luck walking into Rezdora on the Monday night of a long weekend, and we were rewarded with two bar seats less than 15 minutes after we put our names on the waitlist.
Le Creuset Is Bringing Berry Back

2 months ago | msn.com | Nat Belkov

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Le Creuset Brings Back Berry, One of Its Most Popular Colorways

2 months ago | eater.com | Nat Belkov

As you probably know if you spend any time on the internet, Pantone released its Color of the Year this past December. Mocha Mousse, a rich, cocoa powdery shade, wasn’t the only soft, brown-driven color to be touted as a brand’s annual pick: that same quarter, the paint company Benjamin Moore unveiled Cinnamon Slate, a velvety brown with warm, plum undertones. Dunn-Edwards went with Caramelized.
These Pop-Ups Are Reframing Vietnamese Food in New York City

Dec 11, 2024 | ny.eater.com | Nat Belkov

Cao lầu, a noodle soup from Vietnam’s coastal city of Hội An, is a rare find anywhere outside of its region of origin. Topped with braised pork, pickled vegetables, and a ladleful of broth, cao lầu shares some similarities with other Vietnamese soups, but here, it’s the noodles that set the dish apart. The alkali-rich well water they’re made with contains trace amounts of vegetable ash from the cây tràm trà, a tree that grows only in this part of Vietnam.
How Martha Moments Creator Andrew Ritchie Built a Martha Stewart Community

Nov 5, 2024 | eater.com | Nat Belkov

Lille Allen If you’re a Martha Stewart superfan, there’s a good chance you might know who Andrew Ritchie is. And if not, you’ve probably crossed paths at least once with his labor of love, Martha Moments. What started as a blog in 2006 expanded its social media presence a decade later. Between Facebook and Instagram, Ritchie’s nearly 17,000 international followers even include Martha herself.
The Cake Picnic Criss-Crossing the Nation Arrives in New York

Oct 29, 2024 | ny.eater.com | Nat Belkov

If you were strolling through Tribeca on Saturday, you may have noticed a flurry of people streaming in and out of the event space at 30 Vandam Street perching pizza boxes on outstretched arms high above their heads like servers navigating a crowded dining room. No, this was not in response to the opening of the latest viral pizza joint.
Uses for Old Bay, From Steak to Hot Chicken to Ice Cream

Aug 20, 2024 | eater.com | Nat Belkov

Lille Allen There’s always a bit of an eye roll when out-of-staters reduce Marylanders to crabs, Old Bay, and our perhaps inordinate love of the state’s flag. The thing is, they’re not wrong. Picking crabs is a coveted tradition where I come from, one that every family big or small, acquired or chosen, looks forward to when summer rolls around. As for the — in a sea of state seals-on-blue, can you blame us? But Old Bay?
The Inherent Queerness of Cheese

Jul 2, 2024 | eater.com | Nat Belkov

When I was little, I loved to group things. Categorizing helped me make sense of the world — I would feel exhilarated by the vastness of what was out there, and relieved the moment I could figure out where it all belonged. An errand run to the specialty food store was a thrill ride. Scanning the cheese case, I’d confirm: The orange- and pink-hued washed rinds (“the smelly ones,” to eight-year-old me) go here. Blue cheeses, crumbly or creamy, all the way over there. Cheddars sit with cheddars.
Vân Vân’s Single-Origin Spices Dial Into the Regional Flavors of Vietnam

Jun 24, 2024 | eater.com | Nat Belkov

The next time you’re at the grocery store, scan the spice aisle and take note of how many jars contain powder compared to those that don’t. Yes, bay leaves, star anise, cloves, and even cinnamon often appear in their whole form. But ginger? Or lemongrass? These are harder to find unpulverized when dried or preserved. Even various chiles, unless they’re sold at a specialty grocer, often come in their ground-up form.