The New York Times Asks When a Hot Wing Is Not a Hot Wing

The shiny 10-inch-wide tin of nachos enticing Carolyn Thalin at the mahogany bar of the Stadium Grill in Manhattan was not your normal gloop-coated pile of tortilla chips. Inspired by the chef David Burke’s can o’ cake at his high-end restaurant Fishtail, it was constructed with layers of chips, cheese, black beans, more chips, cheese and beans, and – once baked, topped with salsa, sour cream, jalapeño, guacamole, scallions and more cheese – it was devised to be suffused with flavor right to the very bottom of the tin.

And thus begins The New York Times‘ investigation into the brave new world of sports bar food.

But it’s okay, because there are only 1,700 more words in the story.

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