Dutchgrub in the New York Times

We love getting emails and comments from our readers with questions and suggestions and we do get quite a few. Nonetheless the one we received a while back immediately made our hearts beat faster. It came from a reporter at the New York Times.

He and his partner had found Dutchgrub while scoping out restaurants for an upcoming trip to Amsterdam. And liked our recommendations enough to get in touch and suggest lunch together. We had a great time at Gartine, one of our Best Amsterdam Brunch Places, talking about how Dutchgrub started, lunches of sliced bread and slices of cheese from Albert Heijn, our thoughts on the improving Amsterdam restaurant scene and much more. In the end we persuaded them to go to Wilde Zwijnen, a recent addition to our Best Amsterdam Restaurants list.

It was great fun, but best of all this all turned into a brilliant article well worth reading: Returning Zing to Dutch Cooking.

New York Times Article About Dutchgrub

30 thoughts on “Dutchgrub in the New York Times”

  1. That was a lovely article. I was terribly disappointed in the food, especially the bread, upon my first extended stay in Amsterdam (working at a research institute, with a slender budget). I expected the bread would be something like German bread, but it was soft and nasty like bad English or American bread. I missed our Montréal baguettes and also our rye bread!

    Yes, things are improving, and not just in terms of high-end restaurants; there is better food on offer at shops and cafés too. Bedankt und Danke!

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