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Thursday, July 14, 2016

The Weekly Roundup: The Best Frozen Treats In NYC, Denino's Pizza Lands In The Village and The Dominique Ansel & Alex Stupak Ice cream Taco

  • The Best (New) Cheap Eats in New York: If you thought New York held no new surprises in the realm of discount dining, this year’s edition of the budget-gourmet guide will set you straight. 
  • Why Legendary Chef Gray Kunz Has Returned to New York — With an Upstate Steakhouse: It was a bit of a shock last December when it was announced that Gray Kunz, the hugely influential chef behind Manhattan’s groundbreaking Lespinasse, would return to New York. Well, sort of. As it turned out, Kunz would be returning upstate, to Saratoga Springs, with, in a sign of the times to all of the naysayers, a steakhouse called Salt & Char.
  • Great Restaurants For A Last-Minute Date Night: Whether you got out of work earlier than expected and thought it'd be nice to go out for dinner or are just generally bad at making plans but still committed to romance, planning a date night last minute can be tricky. To solve that problem, the following are places that are walk-in only (but not places that will have a three-hour wait) as well as great restaurants where you can usually get a reservation fairly last minute. 
  • Where To Find The Best Frozen Treats In NYC: Bagels and pizza might be a New Yorker's main source of sustenance, but when summer rolls around, people in this city really love ice cream.

  • Beer Industry Agrees to Start Slapping Calorie Counts on Bottles: The labels on domestics like Bud and Miller High Life are about to change: The country’s top brewers — Anheuser-Busch InBev, MillerCoors, Constellation Brands, and Heineken — have all agreed to finally add so-called “serving facts” labels, finally providing people with quantitative data on calories, carbs, protein, fat, alcohol content, and even a freshness date. 
  • Every Question You Have About GMOs, Answered: Surveys show that people overwhelmingly want to know if their food contains GMOs — and restaurants like Chipotle have catered to those demands with anti-GMO marketing pushes — but most of them aren’t really sure why. So what exactly are GMO foods, why are they so controversial, and what’s this GMO labeling debate all about?
  • How to Avoid the Most Common Fake Foods on Restaurant Menus: Restaurants have been taking it tough lately when it comes to food fraud. Traditionally, such scandals have involved supermarket staples like domestic Parmesan cut with high levels of cellulose, extra-virgin olive oil that failed to meet the extra-virgin standard, honey diluted with corn syrup, or dried spices "extended" with chopped weeds.
  • The Most Iconic Restaurant in Every Single U.S. State: Chicago deep-dish pizza. New York bagels. Maryland crab cakes. Food is a big part of a place’s identity. And over the years, certain restaurants have emerged as the ultimate representation of each and every state. From Alabama’s Dreamland Bar-B-Q to Wyoming’s Bubba’s, these are the restaurants (and, OK, fast-food joints) that make America so tasty.


  • Dominique Ansel and Alex Stupak Dreamed Up This New Ice-Cream Taco: Not to be outdone by Daniel Boulud and Nicholas Morgenstern’s hot-dog ice cream, Dominique Ansel and Empellón’s Alex Stupak have collaborated on an ice-cream taco, with sweet-corn ice cream, a masa-waffle cone “taco shell,” a swirl of roasted corn caramel, lime zest, sea salt, and smokey salsa verde on the side.

  • Staten Island-Born Denino's Pizzeria Opens In Greenwich Village This Week: On Wednesday, the first Manhattan offshoot of outstanding Staten Island pizzeria Denino's will open on MacDougal Street, nearly a year after the family revealed the new franchise location. The grand opening celebrations begin on July 13th and run until Saturday, July 16th, when a new borough learns the excellence of one of the restaurant's savory thin crust pies.
  • At Mimi, French Food Is a Celebration of Appetite: Mimi barely ruffled the waters of the crowded pond of New York dining when it materialized on a quiet Greenwich Village block last fall. The partners had never owned a restaurant before. The chef, Liz Johnson, was 25 years old. Although she had been cooking for a decade, it was hard to draw a bead on her busy work history.

  • Museum of Ice Cream to Rock New York This Summer With Pool of Sprinkles: New museum dedicated to all things ice cream is popping up in the Meatpacking District in August — featuring art installations, history, ice cream samples, and an ice cream-themed playground of interactive exhibits like a life size pool of sprinkles. The Museum of Ice Cream, to pop up at 100 Gansevoort St., wants to be "a lick-able, likable, shareable ice cream-centric experience," co-founder Maryellis Bunn says. 

  • New Mini-Food Hall Bowery Market Opens Thursday With Alidoro, Butcher’s Daughter: New, permanent outdoor food mart featuring vendors like Italian sandwich shop Alidoro and hip fashion crowd veggie restaurant The Butcher’s Daughter is opening on the Bowery this week. The Bowery Market, real estate developer Scott Marano’s first food venture, was built on the site of a former auto-body shop at 348 Bowery, with each of the five vendors occupying a "mini-house" on the plot.

Thursday, July 7, 2016

The Weekly Roundup: NYC Tourist Trap Survival Guide, Meat Popsicles & Activated Charcoal Food Trends and The Best French Fries In NYC

  • 12 New Lunch Dishes To Eat When You Sneak Away From the Office: It’s high time to enjoy the summer and get out of the humidity and into a great restaurant’s air-conditioned dining room. Here, 12 dishes to choose from for your next lunch — just don’t forget the martini.
  • Activated Charcoal: NYC's Next Big Drinks Trend.  Black is the new green: activated charcoal, a substance made by burning carbon at a high temperature, is now overtaking kale as the next big-time beverage ingredient.
  • NYC Tourist-Trap Survival Guide: Just because you're stuck in a tourist trap doesn't mean you can't find something good to eat. Which is where we come in: Here are ten of the most visited tourist-y restaurants and what to order and/or avoid at each. 
  • The Best French Fries In NYC: French fries may be the most magical food in the universe, from the simplest shoe-strings to a loaded-up mess of tots. They're a delightful snack. They're the perfect side dish. They're a glorious meal on their own. I ate dozens of different fries in all their different iterations these past couple of months, at places both fancy and decidedly less so. Here I present the 12 absolute best.

  • It's official: Raw cookie dough is a no-no.  The U.S. Food and Drug Administration announced it is no longer safe to eat raw cookie dough or batter — even if you're using a recipe that doesn't use raw eggs.
  • America’s Pesticides Are Threatening Organic Honey: As if honeybees weren’t handicapped enough already, it looks like America’s overuse of pesticides now taints so much pollen that honey can’t be called organic anymore. Farmers’ carpet-bomb approach to using pesticides and weedkillers has become ubiquitous, and some beekeepers in the U.S. have actually started advising consumers who seek high-quality organic honey to buy from somewhere else, like Brazil or Mexico.
  • The World Is Eating More Fish, and That May Not Be a Good Thing: According to a new report from the United Nations Food and Agriculture Organization, global fish consumption per capita has reached a record high. Fish consumption now exceeds 44 pounds per person per year, the BBC reported, and the authors of the report included a word of caution that marine resources are being over-harvested at unsustainable levels.
  • The 50 best burger joints in America, ranked: To ensure that you get the truly best burger, we ranked the list based on Foursquare's data, which includes ratings, reviews, and popularity.  Keep scrolling to see which joints serve the juiciest burgers in America.


  • See’s Candies to open first New York store: A candy institution is finally coming to New York City after 95 years in business.  See’s Candies, founded in Los Angeles in 1921, will open its first retail location in NYC in the Greenwich Village neighborhood.

  • Meat Popsicles From Springbone Kitchen In New York City Are Not Your Average Summer Treat: Finally — a new summer confection to tempt your inner carnivore: meat-infused popsicles. A health food restaurant in New York City’s West Village is generating a significant amount of buzz by turning its signature beef broth into (refreshing?) ice pops.
  • Nix Is On-Trend, But All Over the Map: One star for John Fraser's meat-free Greenwich Village restaurant.
    • At Nix, Vegetables Get a Dash of Sex: Not long ago, vegetarian restaurants in the United States were the last place you’d expect to see people who looked as if they couldn’t wait to go home and have non-tantric sex. The crackle in the air at Nix and other recent meatless restaurants is what you get when you liberate vegetables from vegetarianism. Stripped of ideology, Nix is freed up for hedonic pursuits.

  • What's New This Summer at New York City's Chelsea Market?  Unsure where to eat? Don't know what you want to eat? Do you love ramen, tacos, pad thai, or barbecue? Craving ice cream? Doughnuts? Well Chelsea Market has the answers to all those questions for you! With a huge variety of delicous foods, and both sit-down and to-go eateries available, this upscale, urban food hall has everything you need to be satisfied.
  • Luke’s Lobster, Gotham Poké,  and More Premiere at the New Gansevoort Market: After opening in 2014, Gansevoort Market was unceremoniously booted earlier this year so that Keith McNally could take over the food hall’s space for a revival of his Meatpacking District longtimer Pastis, which itself had become homeless due to development. If you’re keeping score in this game of musical chairs, Gansevoort Market has quietly reopened on 14th Street and 9th Avenue with a host of new vendors in addition to some returning favorites.
  • Del Posto Is ​America's​ High Church of Pasta: The linguine alla scampi at Del Posto, Manhattan's grand theatre of Italian dining, looks like a version you'd get at one of those New York institutions straight out of The Godfather: ribbons of flat noodles snaring crustaceans in a buttery gloss. From the first twirled forkful, though, it's clear that Mark Ladner, Del Posto's executive chef, has transformed the classic dish from the inside out.

Thursday, June 30, 2016

The Weekly Roundup: Your 4th Of July Weekend In The City Guide, 12 Perfect Summer Session Beers and The 17 Best Iced Coffee Drinks In NYC

  • 14 Ways To Eat, Drink, And Party This 4th Of July Weekend: On top of the East River fireworks, this long Fourth of July weekend will feature some of the best parties of the year. Whether you're looking to chow down on delicious grilled food, get a patriotic buzz, or just dance your patriotic ass off, here's what NYC has to offer for America's 240th birthday.
  • The 17 Best Iced Coffee Drinks In NYC: Iced coffee is not as simple as it used to be. Gone are the days you could just fire up the Mr. Coffee and pour the hot stuff over some ice. Now, every sort of brewing contraption and extraction method exists, from cold brew to Kyoto, frappe to flash brewed. Here, the many different varieties of cold coffees and the best places to try them in the city.
  • This Cool Time-Lapse Video Shows a Rooftop Garden’s Entire Growing Season: Ever wondered what it’s like to grow boutique lettuce on a New York rooftop? Urban farm Brooklyn Grange has documented the construction of an entire first growing season at their Brooklyn Navy Yard location — their second rooftop farm — in a short time-lapse video that’s surprisingly captivating. 
  • Great Northern Food Hall Opens in Grand Central Terminal: Danish food guru Claus Meyer recently brought his first-ever concept to NYC with Agern, a tasting menu experience in Grand Central Terminal. Now, the adjacent Great Northern Food Hall, an homage to some of Meyer's hometown foods is now open in historic Vanderbilt Hall.

  • How Chef Ayako Kurokawa Makes Burrow's Sensational Cheesecake: Burrow, a tiny little pastry shop in the middle of Dumbo, could be called the Arcade Bakery of Brooklyn. Just like that acclaimed destination for viennoiseries, pizza, and very good bread, Burrow is tucked away in the lobby of an office building and so easy to miss from the street, you may find yourself double-checking your Google Maps directions. 
  • Jack Daniel’s Embraces a Hidden Ingredient: Help From a Slave.  This year is the 150th anniversary of Jack Daniel’s, and the distillery, home to one of the world’s best-selling whiskeys, is using the occasion to tell a different, more complicated tale. Daniel, the company now says, didn’t learn distilling from Dan Call, but from a man named Nearis Green — one of Call’s slaves.
  • Eater Young Guns 2016: Meet the Winners: The winners are leading the charge for development and progress while making a mark in their respective fields. Eater Young Guns recognizes these individuals for their hard work and toasts their future plans.
  • 12 Session Beers That Are Perfect for Summer Guzzling: So that drinkers needn’t sacrifice taste and aroma for lower alcohol by volume, brewers have embraced session beers, so-called because you can down several in a drinking session.


  • Stonewall Inn officially named a national monument: The National Park Service hailed the historic Stonewall Inn on Monday, putting it in the same class as American treasures like Yosemite and the Statue of Liberty.
  • Indian Fried Chicken & Savory Cocktails Excel At Tapestry In The West Village: Tapestery, as its name implies, weaves together colorful strands of global foods to create one harmonious dish, or dishes, as the case may be. It's chef Suvir Saran at the loom, who uses the globalization of food as a lens through which to view the cuisines of his Indian heritage. Saran refuses to be limited by preconceptions about what is or is not Indian food, but just don't call it fusion.

  • NYC's 10 Craziest Ice Cream Flavors: The sole ice cream offering at vegan hotspot by CHLOE incorporates the traditional cookies-and-cream flavor with a pretty unconventional ice cream ingredient: kale. The trendy lettuce is barely detectable, but does lend a nice green color to the ice cream, which is, of course, made with an all-vegan almond and coconut-milk base. 

  • Bergen Hill Relocates to Noho With a Seafood-Heavy Menu: A sign of the times: Carroll Gardens neighborhood favorite Bergen Hill has moved to Manhattan’s Cooper Square, because owners Ravi DeRossi (of Death & Co, among other spots) and Daniel Kessler (Interpol’s guitarist) wanted more space.

  • Meat Hook to Plant New Restaurant Inside Threes Brewing: The Meat Hook may be closing its critically acclaimed sandwich shop, but the team is actually about to open something even bigger. The proprietors of the Williamsburg butcher and sandwich shop will soon be permanently taking over the kitchen at Threes Brewing, the massive Gowanus bar and brewery that previously only had pop-up food options.

Thursday, June 23, 2016

The Weekly Roundup: The Best Slice Of Pizza In NYC, Blue Wine Is Now Trending and A Tribute To Porchetta




  • At Chelsea Market, Retail Growth and Vertical Flatline: High above and down below, big plans are in the works for Chelsea Market — but the building’s vertical expansion has been delayed, as Jamestown searches for an anchor tenant.
  • The Wayland Team Introduces a Stylish, Healthy-ish High Line Spot: The East Village's the Wayland and Good Night Sonny have a certain cool factor without any of the usual accompanying pretension. Let's hope that will translate to owners Robert Ceraso and Jason Mendenhall's new west-side concept, the Wild Son, which opens on Monday. 
    • The Wayland Team Opens MePa ‘Health’ Restaurant The Wild Son Today: Cocktail bar mavens Robert Ceraso and Jason Mendenhall — the partners behind The Wayland and Good Night Sonny — now have a less-boozy daytime restaurant near the High Line called The Wild Son. The restaurant at 53 Little West 12th St. opened today and currently only serves breakfast and lunch, with a menu focused on the "healthy philosophy" of eating grains, vegetables, meat, and fish.  

  • The Hamptons Top 10 Eateries: The trendy taqueria chain Tacombi opens its doors in Montauk this summer, offering a low-key alternative to the town’s fish-heavy fare just a few minutes from the Ditch Plains breaks.

  • World's 35 Best Ice Cream Parlors 2016: Historians tell us that the Chinese invented ice cream, and Chinatown Ice Cream Factory makes a good case for a long expertise (30 years!) in the craft, with delicious handmade flavors like pineapple, black sesame, red bean, and lychee — and those are just the “regular” flavors!

Thursday, June 16, 2016

The Weekly Roundup: The World's 50 Best Restaurants, The Best Iced Coffee in NYC and Foods of NY Tours In The News

  • My Weekly Obsession: Foods of New York Tours: Thanks to Foods of New York tours, we’ve had the opportunity to learn about the history, culture, and food in districts of the city that we may have not been able to explore as deeply without this tour company. We’ve had the pleasure of learning from the best tour guides in NYC, and experiencing restaurants that are local and family owned.
  • Greenwich Village Food Tour: Our tour guide was Joanna, who was very lively and helpful. She walked us around the place giving us food and telling us the stories of the restaurants and shops we visited. 

  • Sunday Funday Drunch Now Begins At 10 A.M. On Sundays: If anyone believed one lone assemblyman would stop New Yorkers from having their Sunday brunch and drinking it too, they clearly underestimate the state's zest for alcohol. Since earlier this spring, some lawmakers have been trying to lift the archaic blue laws that prevented alcohol sales before noon on Sundays. Yesterday, Governor Cuomo announced a successful completion of this task, with the new booze-forward legislation happening as soon as this weekend.
  • NYC’s Food Cart System Is Preying On Working Class Immigrants, Report Finds: The regulations surrounding food cart vendor permits has led to a black market that leaves many vendors — mostly working class immigrants — earning less than minimum wage, according to a report from Crain’s.
  • The Absolute Best Iced Coffee in New York: For many people, the arrival of warm weather also means the return of iced coffee, but this is a landscape fraught with peril, since so many places offer subpar versions. When done right, though, cold coffee is a wonderfully smooth, subtly aromatic staple of summer. These four spots definitely won’t disappoint.
  • Behind the Brisket: A Night With the Pit Masters Before the Big Apple Barbecue Block Party.  The sixteenth annual Big Apple Barbecue Block Party would be loud and hot, and frantic. But for now, the third-generation pit master from North Carolina’s Skylight Inn and Sam Jones BBQ didn’t seem concerned.

  • FDA Warns Whole Foods to Fix ‘Serious’ Food-Safety Violations: The FDA has delivered a rather severe letter to the grocery chain demanding it address, ASAP, a long list of problems inspectors uncovered at a food-prep plant in Massachusetts. Among their documented health hazards are ready-to-eat foods stored (and even prepped) under a ceiling leaking condensation, dirty dishes piled up near food, drums of "unidentified" chemicals, employees packaging quinoa cakes without washing hands, as well as Listeria welshimeri just hangin' out in the frankly very important sounding Veg Prep Room. 
  • You Want Tastier Coffee? Freeze Beans, Then Grind.  Colder beans produce smaller, more consistently sized particles when ground, yielding more flavor from less coffee, according to a study published in Scientific Reports.
  • The World’s 50 Best Restaurants 2016: The Full List of Winners: The annual rankings, which have been criticized for their lack of female-run restaurants, their tendency to favor expensive European-style tasting menus, and their lenient attitude toward judges accepting free meals, were announced at a ceremony in New York this evening.


  • Wilfie & Nell Team Taking Over Massive Former Oliver’s City Tavern Space in West Village: The people behind trendy bars-with-good-food Wilfie & Nell, The Wren, and The Penrose will soon be making their mark on one of the West Village’s biggest bar spaces. The Bua Bar Group, which runs six bars city-wide, has taken over the former Oliver’s City Tavern space at 190 West Fourth St. for a new bar with former Ai Fiori chef PJ Calapa.
  • Vinyl Mania Can’t Save the Greenwich Village Record Stores: “Music stores encapsulate a moment in history,” said Emily Judem, co-director of “For the Records,” a documentary about the demise of the Manhattan music mecca Bleecker Bob’s in 2013. “When you walk into one, they bring you back to a time that seems to be disappearing.”  That’s especially true in Greenwich Village.

  • Where to Find the Best Mochi Desserts in New York: Sweet, soft, pillowy and addictive, mochi is like a marshmallow, but so much better. The popular Japanese sweet rice cake has become a dessert sensation in New York, finding its way into sundaes, pastries and even donuts. Here’s your guide to the greatest mochi desserts the city has to offer.  

  • REVIEW: Frankel's Delicatessen. Frankel’s is not another Russ & Daughters. And it’s not even close to Sadelle’s. But it’s just as worthy of your Saturday morning.

Thursday, June 9, 2016

The Weekly Roundup: NYC's Hottest Pizzerias, 50 Best Restaurants Runners-up and Carla Hall's Southern Kitchen Opens

  • David Bouley Plans to Retool His Restaurants, and Himself: The long-influential chef, snowy-haired and preternaturally vigorous at 63, looked up from the pad to make sure he was getting through. Then he continued. “Bouley is Relocating,” he scribbled, to a new space that will accommodate only 20 to 25 seats and open only five days a week.
  • Jackson Hole UWS Location Closes After More Than 40 Years: The Upper West Side of local diner burger and diner chain Jackson Hole has closed after more than 40 years in business, according to a report from West Side Rag. The neighborhood blog spotted a sign on the papered up windows at the restaurant at 517 Columbus Ave., announcing the closure and thanking locals. "It is with great regret that we have decided to close our doors after 42 years in business," the sign says.
  • Lawmakers Are Fighting to Prevent a Plastic-Bag Fee in NYC: New Yorkers may be saved from the city's grocery-bag tax before even paying a cent on it. The surcharge, which was passed by City Hall a month ago, is proving massively unpopular with lawmakers up in Albany, the Daily News reports.
  • New York City's Hottest Pizzerias, Spring/Summer 2016: While it seems that we already have an abundance of pizza options here in NYC, not just representing our own clearly defined style, but also numerous regional variations, there's always room for more.

  • Here’s the ‘World’s 50 Best Restaurants’ List of Runners-up: Despite the name, the minds behind the controversial "World's 50 Best Restaurants" list remain unable to actually narrow it down to 50 entries. Today the organization released its list of runners-up, numbers 51 through 100, in advance of the full lineup's reveal next week on June 13.
    •  Thomas Keller's Per Se and French Laundry Drop Off World's 50 Best List: Chef Thomas Keller, whom some regard as one of the godfathers of the modern American tasting menu scene, saw both of his pricey venues, the French Laundry and Per Se, fall into the back fifty. That's a heck of a drop given than the Laundry, now coming in at No. 85, occupied the No.1 spot in 2003 and 2004, while Per Se, now No. 52 was No. 6 in 2013. 
  • Drinker’s Dozen: Sweet Treats Get a Boozy Boost.  Putting alcohol in a dessert seems like a great idea until you're staring down a gut-bomb rum cake or sickly-sweet bourbon balls at a family dinner. When it comes to these classics, too much of two kinds of a good thing is less than wonderful. 
  • How To Make An Egg White Omelet Actually Taste Good: Egg white omelets don’t have the best reputation.  More often than not, an egg white omelet is a bland, rubbery, sad excuse for a breakfast, but not always.  There is a way to make egg white omelets actually taste good, and we’re going to share it with you.


  • The Absolute Best Restaurant in the West Village: It is all of those things combined, filtered through the singular vision of Rita Sodi, a self-taught chef who opened the place as an extension of her own home table and a tribute to her mother’s country-Tuscan cooking.
  • NYC's Rebel Rebel Records To Close Due to Rent Hike: Hot on the heels of the news that influential East Village record store Other Music will shut its doors next month, Greenwich Village's Rebel Rebel Records has announced that it's going to call it quits, too. The news marks a sad closing chapter after almost 28 years in business at 319 Bleecker Street.
  • THINGS YOU DIDN'T KNOW ABOUT BIG GAY ICE CREAM: Here are 10 things you didn’t know about the phenomenally popular soft-serve outlet.

  • 9 Secret Streets in New York City: Washington Mews, Greenwich Village One block north of Washington Square Park, this cobblestone street is lined with horse stables and homes dating from the 19th century.

  • Historic Gansevoort Street Revamp Advances With LPC Approval: A low-slung stretch of landmarked Gansevoort Street will begin a new chapter in its history. The Landmarks Preservation Commission has approved developers William Gottlieb Real Estate and Aurora Capital Partners' proposal to recast the south side of Gansevoort between Greenwich and Washington streets as high-end retail, offices, and eateries. 
  • At La Sirena, the Pleasures and Pitfalls of a Big Restaurant: Descending from a room in the Maritime Hotel upstairs and settling in for pancakes made with mascarpone and crushed almond cookies after the kitchen opens at 7 a.m. Casing the bar at night. Backing up to frame a picture that will prove they ate at Mario Batali’s new restaurant, his first in New York City since Eataly came along.

  • Inside Carla Hall's Southern Kitchen, a Brooklyn Chicken Shack With a Country Vibe: Many TV chefs like to go big when they open their restaurants — see Gato, La Sirena, or even Guy's American. But for her first-ever proper restaurant, The Chew's co-host Carla Hall decided to go small. The tiny space that was once Whiskey Soda Lounge is now a fast-casual restaurant dedicated to Nashville-style hot chicken — available in several different spice levels — and hearty side dishes. 

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