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Thursday, January 12, 2017

The Weekly Roundup: Foods Of NY Tours On Cake Boss, 10 Best New NYC Brunches and 2017 Is The Year Of The Square Pizza



+NYC NEWS+
  • The Best NYC Restaurants for Vegetarians: New York restaurants have something for everyone's dietary needs, from the paleo, to gluten-free, to the vegetarian, and the vegan. Vegetables had been a tough find until the past few years, which have ushered in a vegetable-restaurant boom. Here is an updated guide to 15 restaurants that are great for vegetarians, vegans, and meat eaters on a meatless Monday. It includes trendy fast-casual spots and Michelin-starred places to dine.
  • 2017 Is the Year of the Square Pizza: With few exceptions, New York has always been a round-pie, thin-crust town. (They don’t call it a “regular” slice for nothing.) Recently, though, the square has stepped into the spotlight, thanks largely to an obscure midwestern interloper called Detroit-style pizza, which arrived in Williamsburg last spring and proceeded to give our hometown Sicilian something of an inferiority complex.
  • The Golden Slice Awards Commemorate NYC Neighborhood Pizzerias: Welcome to the third edition of the Eater NY Golden Slice Awards, a recurring series that recognizes outstanding neighborhood pizzerias around the five boroughs. 
  • 10 Best New Brunches in NYC: For most New Yorkers, brunch is a crucial part of the weekend agenda. It's the one meal of the week that rewards laziness: Sleep until noon and you can still find fancy eggs on just about any corner (and a Bloody Mary to boot). Here are some of the hottest new places to indulge, from bagels and lox to globally inspired eggs.


+INDUSTRY NEWS+
  • Pasta With a Pedigree: With so much pasta on restaurant menus, it’s fitting that this week’s The New York Times profiled pasta maker Pastificio Felicetti, a family-owned, Italian company using Italian-grown durum wheat to make more flavorful dried pasta that’s seeing increased demand.
  • The Everything Guide to Bottled Water: This year, for the first time, bottled water is expected to outsell soft drinks in the United States, with consumption at around 12 billion gallons. We can attribute the demand in part to the wellness boom.
  • The Best Way to Eat Bone Marrow: Eating bone marrow (and taking a bone marrow shot) may sound intimidating, but there's a specific technique to eating and drinking this buttery meat. Let chef Oriana Rivadeneira of Swine restaurant in New York's West Village show you the best way to savor bone marrow the next time you try it.
  • Dan Barber and Grimm Ales Collaborate to Brew an Ode to Field Rotations: The brewers and chef talk beer, crop rotation, their mutual connection to a local grain farmer and more.
  • It's Truffle Shortage Season (Again) And Everyone Is Freaking The Hell Out (Again).  For the second year in a row, New York City's high-end restaurants are freaking out because a hot summer in Italy has resulted in a shortage of white truffles, driving up the price for the fungus and depriving New York City's upscale residents of a beloved food item.


+NEIGHBORHOOD NEWS+

  • The Doughnut Project Short Film: Winner of 6th place in the AT&T Real Stories 3 Competition, this film features co-owners of an artisanal doughnut shop located in The West Village of New York City. Meet Troy and Leslie and hear a little more about why they love making doughnuts and how social media has helped them introduce their delicious doughnuts to you.
  • The Absolute Best Fondue in New York: You could buy all the cheese you need to make your own fondue at Murray’s Cheese, or you could skip three doors down to the shop’s oft overlooked, pleasantly atmospheric restaurant, as crisp and clean as the store. The menu is by no means limited to but includes many cheese-centric classics, and the fondue is a great one.

  • The Group Behind Sarabeth’s Now Runs Jane on Houston: After a 15-year stretch, Jane on Houston Street has been sold to the restaurant group behind Docks Oyster Bar and brunch dominatrix Sarabeth’s.
  • 13 Ferocious French Fries to Try in New York City: Pomme Frites is a late-night classic that serves giant, thumb-sized fries in a paper cone. Stand the cone up in a specially designed table, or run wild with it through the streets of the Village. For the full experience, choose several of the unusual toppings, like eggplant or sweet mango chutney mayo.

  • Two More Manhattan Diners Have Closed: Two more diners have closed in rapid succession. After 12 years of business, The Diner NYC in the Meatpacking District has shuttered. The place served beef stew, pulled pork sliders, and diner-style breakfasts into the wee hours.
  • Celeb Chef Cat Cora To Helm Southern-Style Eatery Fatbird on W. 14th Street: Celebrity chef and TV host Cat Cora will take the helm at a new Southern-style eatery opening on West 14th Street.  Cora, the first female contestant on “Iron Chef America,” will lead the kitchen at Fatbird, opening at 44 Ninth Ave., in either March or April, its manager said.
  • A Restaurant-Within-a-Restaurant Will Debut Within La Sirena: The big, brassy La Sirena from Mario Batali and Joe Bastianich is about to get an overlay. And it’s going to feel a lot like Casa Mono & Bar Jamon —staff included. The restaurant-within-a-restaurant will debut later this month in the space that separates dining rooms — with its 38-foot long, white Caesarstone bar, high ceilings, and Portuguese mosaic floors.
  • A Taste of Taiwan in Chelsea Market: If you want a taste of the Taiwanese-inspired dishes at Very Fresh Noodles, you best be ready for a line.

  • Tapas Bars Added at 2 Manhattan Restaurants: And Il Buco Alimentari e Vineria has added Chef’s Counter, a marble bar in front of the display case of cheeses and the like in the restaurant’s retail area, where the executive chef, Garrison Price, serves tapas-style plates. 

  • A First Look at Yiwanmen on Mott Street: When the editor of a glossy food mag sent a text message about a new noodle shop on Mott, I was on my bike in minutes. Yes, I know we have plenty of places slinging the hand-slapped noodles of Lanzhou in a dozen predictable soups. But this place apparently tendered Sichuan-style noodles, and the idea of a peppercorn lip-burn on a cold day in January is eminently appealing.
  • How These Restaurateurs Turned a $5 Chinese Buffet Into a Sleek, Modern Diner: Designing a restaurant is often filled with unexpected challenges — like, say, a brick structure that’s actually filled with hundreds of pounds of steel — but restaurateurs Ivy Tsang and Selwyn Chan knew what they were getting themselves into when they began building out Nickel & Diner, which opened on Howard Street in November.

  • Brooklyn Navy Yard's Food Scene Is Shaping Up Nicely: The Brooklyn Navy Yard added several new local tenants to its Food Manufacturing Hub in the forthcoming Building 77 development. The Hub, which will be anchored by Russ & Daughters and Brooklyn Brewery when it opens mid-2017, announced six new food and beverage tenants joining the project, which had already welcomed Mast Brothers and Brooklyn Roasting Company last year.








Thursday, January 5, 2017

The Weekly Roundup: Keith McNally Latest Spot Augustine Instant Classic, Shake Shack Gets A Raise and Big Bleecker Elevates BBQ In Greenwich Village

  • The Best Tour in NYC: We rarely take guided tours, but this seemed different and involved food. It was honestly one of the best "sightseeing" experience I've EVER had. I highly, highly recommend checking this out on your next trip to New York City. Our tour was led by the lovely and witty, Robin.


+NYC NEWS+
  • Augustine Is an Instant Keith McNally Classic: Eater’s restaurant critic awards two stars to the new French restaurant from Keith McNally.
  • The 10 Best Hangover Foods In NYC: If you prefer your hangover dishes restaurant-sourced, though, there are plenty of panaceas around town to keep your stomach lining from shedding in the nearest toilet and/or subway platform. Here are our 10 favorites; leave yours in the comments, and note that though we've typically run Gothamist's Best Hangover post on New Year's Day, I'm still recovering from Saturday night, so these tips are still applicable.
  • 40 Most Anticipated NYC Restaurant Openings of 2017: From new concepts from celebrity chefs like Jean-Georges Vongerichten and José Andrés to hotly anticipated food halls, 2017 is bringing along a slew of new restaurants to look forward to in the new year.
  • Sugarfish, L.A.'s Cult Sushi Mecca, Debuts in the Big Apple: In 1987, at the age of 42, Nozawa opened his eponymous sushi restaurant in Studio City, California. (An intimate venue in a nondescript strip mall, it boasted a sign on the wall that read, "Today's Special: Trust Me.") "It was one of the proudest and most nerve-racking moments of his life," Mok said. The place developed a Soup Nazi–like reputation among L.A. foodies, becoming known as the sushi spot where you eat what you're given, immediately and without question. 


+INDUSTRY NEWS+
  • Starbucks Is on Track to Become the World’s Biggest ‘Restaurant’ Chain: Influential industry analyst Mark Kalinowski predicts Starbucks is on pace to become the world’s most valuable restaurant company soon, naming it his top restaurant stock pick for 2017 despite recent labor problems, disappointing earnings, and Howard Schultz’s departure as CEO.
  • Restaurant Industry’s Sales Were Somehow Even More Horrible in December: A really bad year for restaurants ended on an appropriately sour note: Analysts predict December will be the only month in a particularly terrible year where the entire industry generated negative sales growth. 
  • Shake Shack Hikes Burger Prices to Increase Worker Wages: As fast food labor practices continue to spark nationwide protests and prompt lawmakers to raise the minimum wage, Danny Meyer’s billion-dollar burger chain continues to stake its reputation on consumers who don’t mind spending an extra dollar or two for critic-approved fare and fairly paid workers. Case in point: Shake Shack, famous for its long lines and griddled burgers, hiked some of its menu prices by up to 36 cents last month so it could better compensate its staffers.
  • The Perils of Being the People’s Critic:  What happens when traditional restaurant criticism meets a revolutionary restaurant.
  • This Beer Is Made Specifically for Drinking in the Shower: Anyone who's ever been 22 understands the special refreshing taste of a shower beer enjoyed during the traditional Saturday-night pregame. (Or for some of us, the hair-of-the-dog Sunday-morning shower beer with less-than-optimal results.) Yet, in all its glory, the shower beer sometimes falls flat. You're forced to chug most of the beverage before finishing your shower, not to mention the steam escalates your brew's temperature a little too quickly.


+NEIGHBORHOOD NEWS+

  • Tio Pepe: Very Tasty Shades of Spain in Greenwich Village.  Tio Pepe has prospered since 1970, and considering this Greenwich Village hot spot is right in the middle of one of the most competitive restaurant neighborhoods in the world, it must be doing something right. It is, in fact, doing many things right.
  • Dreamy Winter Dishes in NYC: While hotel restaurants tend to skew all-American, refined Italian or French, Fifty flirts with South American flavors — think Fluke Ceviche with sweet potato in leche de tigre, tomato-braised Goat Ribs over honeyed plantain, and an assortment of Grapes, Watercress and Roasted Maitake Mushrooms, mingled with truffle and celery root puree.
  • Good Stock Opens in the West Village: Good Stock started in Smorgasburg in 2014 as a solo soup project for Ben LeBlanc, a native of Louisiana with a taste for gumbo. After a twice-weekly lunchtime kiosk at the West Elm in Dumbo, Brooklyn, he teamed up with the chef David Santos, formerly of Louro in the West Village.

  • Pig Bleecker Plans to Elevate Barbecue in Greenwich Village: PIG BLEECKER; How about a newcomer with a striking approach to put on your list for 2017, a year that may match 2016 for good dining options? At his new Greenwich Village restaurant, opening in mid-January, Matt Abdoo, the former chef de cuisine at Del Posto and the chef and partner in the rustic, mostly outdoor Pig Beach in Gowanus, Brooklyn, is making barbecue with high-end flourishes.


  • 11 Excellent Things to Eat, Drink, and Do in January: Check Out Il Buco Alimentari’s New Menu.  In the fall, Il Buco Alimentari e Vineria announced it had hired a new chef in Garrison Price, who previously worked for Jean-Georges, Curtis Duffy, and José Andrés. This month, the restaurant will debut his revamped menu with dishes like riso nero ($17), a paella-like black-rice dish made with pork sausage and blue prawns, and agnolotti ($28) stuffed with roast duck and caramelized chestnut purée. 
  • The Absolute Best Thai Restaurants in New York: Ann Redding and Matt Danzer, the married chefs behind Uncle Boons, seem to have a goal similar to Andy Ricker’s: to transform the way the average American (or at least New York) diner thinks about Thai food, as not just an interesting, exotic “ethnic” option but in fact one of the great cuisines of the world, on par with French or Italian.
  • Best Restaurants In SoHo/NoHo/Nolita Area: Whether you live in the neighborhood, have a shopping problem in SoHo, or are looking for the new trendy restaurants, the downtown area that encompasses NoHo (north of Houston), Nolita (north of Little Italy), and SoHo (south of Houston) own a big piece of the dining scene here. Here is a list of my favorite places for each occasion.








Thursday, December 29, 2016

The Weekly Roundup: The Curtain Closes At Carnegie Deli, 8 Cosy Outdoor Spots For Winter and How To Make Red Wine Hot Chocolate

+NYC NEWS+
  • How to Plan a Last Minute Trip to New York City for New Year’s Eve: Everyone should experience New Year’s Eve in the Big Apple at least once. If you want to watch the ball drop from Times Square, here are few tips to help you plan a last-minute trip of a lifetime.
  • First Look: Tim Ho Wan Draws Hordes in the East Village.  Few restaurants have caused such excitement as Tim Ho Wan, the first U.S. location of the Hong Kong-based, dim sum chain with roots as the world’s cheapest Michelin-starred restaurant. The New York location — number 45, following outposts in Singapore, the Philippines, Vietnam, Thailand and elsewhere — is unique compared to homegrown dim sum destinations.
  • Confessions of a Culinary Line-Stander: In New York City, lines are a way of life. There’s a line at the movie theater, for the bank, in the laundromat, and at the supermarket. In fact, one aspect of being a New Yorker, a friend observed, is that we are willing to wait for anything. Today, the phenomenon extends to restaurants and bakeries, but that wasn’t always the case. 
  • Old Timers Line Up For One Last Overstuffed Pastrami On Rye At Carnegie Deli: The line stretched down the block on 7th Avenue today, further clogging up an already congested section of Midtown. The queue's destination? Carnegie Deli, the overstuffed sandwich haunt that'll close the book on nearly eight decades this Saturday. Around 11 a.m., the quoted wait time for a seat was around two hours.


+INDUSTRY NEWS+
  • New Report Says Maple Lost Money on the Meals It Delivered in 2015: As operators deal with the ever-rising costs of running brick-and-mortar restaurants, many have presented new-look delivery services as the great hope of the food world. Manhattan-based Maple is arguably the star of the food-delivery start-up world, but it has struggled to make a buck, according to a new report in Recode.
  • How to Make Red-Wine Hot Chocolate for Your New Year’s Eve Party: When a throwing a holiday party, there are a few staple cocktails you can rely on: boozy eggnog, hot toddies, Irish cream, punch of any and all varieties, and maybe some mulled wine. You know, the classics your parents snuck sips of during their parents’ holiday parties when they were kids. But, little did you know, there was always one drink missing from the pantheon: red-wine hot chocolate.
  • How Restaurants Offer Full Experiences in Seriously Tiny Spaces: The tips and tricks behind designing itty bitty dining rooms.
  • Inside the Dusty World of Vintage Spirit Collectors: Once those liquors are out of the barrel and inside the bottle, the liquor should, in theory, be the same whether you drink it today or 30 years from now as long as it remains unopened. But some are finding that bottles capped long ago hold a special allure, both for their taste profiles and their historical significance.


+NEIGHBORHOOD NEWS+

  • Chef Mark Ladner Is Leaving Del Posto To Make Pasta Flyer A Reality: The new restaurant will be at 510 6th Avenue, between 13th and 14th Streets. Ladner originally developed Pasta Flyer with the help of Kickstarter: "Pasta Flyer delivers soulful, traditional Italian pasta to a hungry customer’s belly as fast as a bowl of Japanese ramen, for under $10."
    • Mark Ladner to Leave Del Posto: As head chef for the Chelsea restaurant he opened in 2005 for Mario Batali, Joe Bastianich, and Lidia Bastianich, Ladner will part ways from his employer since 1998, for whom he opened Lupa Osteria Romana in 1999 followed by Otto Enoteca Pizzeria in 2002.

  • A guide to 2017 living: In order to satisfy one’s sweet tooth, Li-Lac Chocolates is the name to turn to. Li-Lac serves as Manhattan’s oldest chocolatier, dating back to the roaring ’20s, with a range of impeccably delectable chocolates where each bite is a cry for more. 
  • NYC Gifted With Deep Fried Pizza Pocket Cafe For The Holidays: Mr. Panzerotto, a new Greenwich Village shop serving the speciality. The fried dough has found itself the subject of the new MacDougal Street cafe, which serves nothing but the half-moon shaped treats stuffed with different fillings.

  • A New Megu Focuses on Food in NYC’s Meat Packing District: When the first Megu opened downtown more than decade ago, it was easily the most dramatic Japanese restaurant in NYC—$6 million of shadowy glamour spread over 13,000 square feet on two floors, with a huge Buddha ice sculpture that melted down during the evening and an impressive bronze bonshu bell in the center.

  • 8 Spots To Cozily Drink & Eat Outdoors This Winter: The garden at the East Village location of the Standard Hotel is home to a bocce court in the warmer months of the year, but for the winter, the bocce court is out and heated yurts are in. Head there and enjoy fondue and don a "complimentary fur" if you truly want to do winter right this year. You can even rent the yurts out for just you and yours. 

  • 25 Terrific NYC Chinese Restaurants: Here is a list of 25 restaurants that Eater editors love.  This is not a comprehensive guide to New York City's best Chinese restaurants — there are some heavy-hitters and critical darlings that are definitely not on this list. But herein you will find over two dozen restaurants that reliably serve comforting, delicious food. 





Thursday, December 22, 2016

The Weekly Roundup: 10 Best New NYC Meat Dishes Of 2016, Shake Shack Goes Gluten Free and New York City's World Of Sausage

+NYC NEWS+
  • 10 Most Important NYC Restaurant Openings of 2016: With rents perhaps the highest they've ever been and the dining public more fickle and distracted, restaurateurs in NYC played it safe in 2016, focusing mostly on hotel concepts and French and Italian fare. Forget about foam, smoke and other hocus-pocus, this past year was all about earthy Euro classics reinterpreted. But of course, there were a few surprises. Below, in no particular order, we recount 10 of the most important dining experiences of 2016.
  • The Eight Craziest Hanukkah Latkes in NYC: You’ve got to love a holiday (Hanukkah) that advocates for the consumption of deep-fried food (latkes). But anyone could lose their taste for sour cream-cloaked potato pancakes after eight straight days, which is why we’re showcasing a host of chef-inspired options; from zaatar hummus-adorned rounds at Mile End to turkey and latke sandwiches at Ellary’s Greens!
  • New Year's Eve NYC Dining Guide: Where to Ring in 2017: What better way to move past the complete and total mess that was 2016 than with very, very delicious food? We rounded up the spots around New York where we are most excited to spend New Year’s Eve. Ranging from low-key tasting menus to all-out dance parties, let us help to find the new year’s dinner that’s right for you. 
  • The 10 Best New Meat Dishes of 2016: Eater’s resident carnivore picks his favorite new dishes of the year.


+INDUSTRY NEWS+
  • Shake Shack Rolls Out Gluten-Free Buns Nationwide: No more resorting to lettuce-wrapped Smoke Shacks for you, wheat-averse burger fiend. Danny Meyer’s burger chain Shake Shack has introduced gluten-free buns for the first time (just as it’s taken its mobile-ordering app national). 
  • This New Restaurant Chain Exclusively Serves the Homeless at Dinnertime: The most interesting thing is the unique business model: breakfast and lunch revenue, paid for by guests, cover the nightly cost of free dinners. The idea is a setting — servers in uniforms, proper cutlery, etc. — that “gives you back some dignity,” García Rodríguez says, crediting the inspiration to Pope Francis, “who’s spoken again and again about the importance of giving people dignity.”
  • It's Last Call On The Shift Drink In Some NYC Restaurants & Bars: But the restaurant industry has one of the highest rates of alcohol and drug abuse and in recent years, the tradition has come under increased scrutiny. Concerned about liability, employee health, and productivity, some restaurant owners have moved to end the practice.
  • Ugly" Winter Veggies and Where to Eat Them in NYC: Some winter vegetables may not be the prettiest-looking ingredients (in raw form) but around town, chefs are thinking of creative ways to bring out their inner beauty. 


+NEIGHBORHOOD NEWS+

  • Pearl And Ash Closes After More Than Three Years On Bowery: Acclaimed small plates parlor Pearl & Ash closed on Saturday after more than three years on Bowery. Flo Flab reports that owners Branden McRill and Patrick Cappiello will keep the space at 220 Bowery for private events, and that they plan to open a similar concept in the West Village next year.
  • The Absolute Best Pub in New York: Twenty-one-year-old beer pioneer Blind Tiger is almost always crowded, but it’s also almost always worth braving the crowds, particularly if you’re a suds geek headed there for tap takeovers by 21st Amendment or Carton.

  • Da Silvano, Celebrity Hot Spot and Local Legend, Closes After 41 Years: Legendary Greenwich Village Italian restaurant Da Silvano has closed for good after more than 40 years in business. The Post reports that owner Silvano Marchetto could no longer keep up with rising operating costs, from higher minimum wages to a $41,000-per-month rent. The restaurant opened in 1975 and was best known for being a celebrity magnet, counting people like Rihanna, Katherine Heigl, Sean Penn, Owen Wilson, Madonna, and Anna Wintour as diners.
    • Remembering Da Silvano, A Real-Deal NYC Icon: Da Silvano was a Greenwich Village institution. It opened in 1975 and stayed in the same spot, with the same owner, Silvano Marchetto, the entire time. It closed on Tuesday, which Marchetto blames on rising labor costs and rent of $41,000-per-month. Sometimes just lasting that long will gain you icon status in New York, but Da Silvano went beyond that. Here’s what we’ll remember about the legendary restaurant at 260 6th Ave.

  • New York City’s Wonderful World of Sausages: New York City seems to have an infinite variety of "tube steaks" from dozens of different cultures. We have our venerable frankfurter, just as we have our gyuma, a sausage newly arrived from the Himalayas. Here is a very partial list of sausages available here, organized by country of origin. Even newer is the approach to wursts taken by Berlin Currywurst (75 9th Ave, 646-827-3689) in Chelsea Market, where you can get a breakfast sandwich topped with a sausage of your choice, including a brat. 
  • The 14 Best Pies In NYC: The Guinness Steak and Mushroom from Tuck Shop Tuck Shop slings out Aussie quick bites in a laid-back little joint in the East Village. The Guinness Steak and Mushroom Pie has a hearty, stew-like filling of steak chunks and horseradish gravy, seasoned with green peppercorns and all enclosed by a thick crust. 

  • 8 Pizzas That Haunt My Dreams, 2016: Prince Street Pizza in Soho made my list last year, and has appeared on previous 8PTHMD lists since its 2012 debut. The Spicy Spring, an airy and crisp crust topped with spicy, garlic-spiked sauce and an absurd number of curled, grease-bearing pepperoni, is a deeply satisfying piece of pizza and among the best of the New York–Sicilian pies in the city.

  • Why do Jews eat Chinese food on Christmas? How the tradition has evolved over 100 years.  It's Thursday, Dec. 25, 2015, and the streets of lower Manhattan are packed. Dredging through the slush on Doyers Street, I can barely push by a family lined up outside Chinatown's Nom Wah Tea Parlor to reach an understated noodle shop to see if they have open seats in the basement. They don't. 

  • A First Look at the New Branch of Chef’s Table at Brooklyn Fare: Chef’s Table at Brooklyn Fare, a celebrated restaurant in a Brooklyn supermarket where the chef César Ramirez serves his tasting menus, has finally opened an outpost in the grocery’s Midtown Manhattan store.  It’s a warmer setting than the original, industrial layout. A polished walnut countertop with seating for 18 faces a well-equipped kitchen, and at one end, against a wood backdrop, there are black banquettes and tables that can accommodate up to another 18 guests.






Thursday, December 15, 2016

The Weekly Roundup: Your Christmas Day NYC Dining Guide, Worlds Cheapest Michelin Star Restaurant Opens In The Village and Decorate Cookies Like A Boss

+NYC NEWS+
  • A Guide to Obnoxious Hotel Restaurant Bathrooms (And How to Find Them): Some of New York’s most exciting restaurants are located in hotels these days. And many of these establishments have bathrooms that are located across lobbies, inside basements, or hidden around corners where you’d never expect to find them.  Here, now, is Eater’s official list of Obnoxious Hotel Restaurant Bathrooms, with notes on how to find them.
  • The Top 10 New York Dishes of 2016: As time passes, though, it’s the less frenetic stuff that tends to stand out in my memory. The juicy rosé-colored slab of roast beef, the egg on toast served Mumbai style, the île flottante that vanished on my tongue leaving behind just a memory of transient happiness — these are some of my favorite dishes from new restaurants in New York, listed here in no particular order.
  • Where to Dine on Christmas Day 2016: If you don’t especially feel like fussing with a turkey, ham or goose this Christmas (or squeezing friends and family into your miniature NYC apartment), there’s zero shame in passing the buck to a talented, trained chef.  Booking a table at one of the following restaurants guarantees double the courses and double the truffles with 100% less of the dishes; so skive off some of your holiday-related responsibilities by scoring a spot at Fowler & Wells today!
  • The Absolute Best Dumplings in New York: New York has always been a great dumpling town. But recent developments have thrust the dough balls further into the spotlight.


+INDUSTRY NEWS+
  • How the Hospitality Industry Is Adapting to Laptop Squatters: Glass Hour is America’s first “anti-cafe,” a cultural import from Russia that, at least in New York, embraces the current trajectory of the modern work space. Rather than have customers pay by the cup and justify their stay by continually buying more, laptop rats simply have to pay a rate of five cents per minute. (The first hour, however, is fixed at $6 to make sure customers don’t run off with a 10-cent cup of coffee.)
  • Climate Change Could Mean the End of Fish and Chips: Warming waters might mean the end of fish and chips as we know it in the United Kingdom. The fish traditionally used for the dish — species like cod, flounder, and haddock — are moving north as water temperatures rise in the North Sea. Moving in are warmwater species more commonly found near countries like Spain and Portugal, including anchovies, sardines, and particularly squid.
  • Bocuse d’Or Team USA Just Created Epic Cereal Bowls For Kellogg's NYC: Kellogg’s NYC, the recently opened cereal bar in Times Square (with recipes by Christina Tosi), is rolling our new creations from Bocuse d'Or Team USA starting this week. Two years ago, the U.S. team placed second at the competition many consider to be the culinary Olympics. Next month, Team USA heads out once again to the biennial event in Lyon, France.
  • A Royal-Icing Tutorial: Decorate Christmas Cookies Like a Boss.  When it comes to an afternoon of bonding with the kids, there's something to be said for living in the moment, and letting the frostings fall where they may. At other times, it can be super satisfying to exercise your creativity and treat Christmas cookies like a work of art.


+NEIGHBORHOOD NEWS+

  • Boucherie Does Right By The Classic French Bistro: The bistro format will never go out of style—who could get sick of steaming bowls of mussels and steak frites?—and there's another in the city's fleet of classic French restaurants at Boucherie, open now in the West Village. 

  • Kati Roll Wants to Be New York’s Next Big Fast Casual Export: Before fast casual restaurants became trendy, New York had The Kati Roll Company. It opened in a 300-square-foot space in Greenwich Village in 2002, primarily serving the Indian street food that’s a paratha flatbread wrapped around beef or chana masala or paneer cheese. 
  • SoHo Scores New By Chloe Location, Open Thursday: Sweet news for SoHo workers and residents: The superb vegan restaurant by Chloe will open its third NYC location tomorrow (Thursday) on Lafayette Street. Doors will pop on the place for breakfast starting at 7:30 a.m., and continue on through lunch and dinner.
  • THE BEST THING WE ATE FOR UNDER $10 THIS WEEK: MANOUSHEH'S $6 COCKTAIL MANOUSHEH. Manousheh is technically a breakfast dish in Lebanon, but that doesn’t mean it can’t be consumed at other times of the day. Each one of these circular flatbreads is baked to order in the cozy store’s brick oven until it’s puffy and slightly chewy. There are six different topping options available, but none involve your standard tomato sauce and globs of mozzarella.



  • World's Cheapest Michelin Restaurant Opening Dim Sum Eatery Friday In NYC: Tim Ho Wan, the dim sum-centric eatery started by Mak Kwai Pui and Leung Fai Keung in Hong Kong, opens their first United States location—and 45th global location—this Friday on 4th Avenue in the East Village. The restaurant, noted as the the world's least expensive eatery to earn a Michelin nod, classifies its chefs as "Dim Sum Specialists" who'll be crafting classic dishes, all of which are priced under $5.50.

  • Chef’s Table at Brooklyn Fare Makes the Move to Manhattan: The Chef’s Table at Brooklyn Fare, one of America’s most acclaimed fine dining restaurants, moved from Downtown Brooklyn to Hell’s Kitchen earlier this week. Chef César Ramirez didn’t tell anyone about the move, except for his staff and his guests, but now the three Michelin-star tasting counter is up and running in a space attached to the 37th Street location of the Brooklyn Fare grocery store.


Thursday, December 8, 2016

The Weekly Roundup: The Best Restaurant In America, A Look Around The New Union Square Cafe and 13 Food Trends For The New Year

  • Where-To-Go Wednesday - Foods Of NY Tours: One of the things New York City is known for is the availability of a wide variety of great tasting foods of all types. If you want the opportunity to learn where to get some of those delicious foods and even a chance to taste some of them, you will definitely want to take part in a Foods of NY Tour.


+NYC NEWS+
  • The Prophet of the Soil: There are plenty of restaurants that, like Blue Hill at Stone Barns, create unforgettable experiences for their guests. But this restaurant, set on a working farm tucked among rolling hills 30 miles north of Manhattan, is the best restaurant in America because it is more than a restaurant. 
  • The Absolute Best Restaurant for Group Dining in New York: Here are the five best restaurants for a group dinner in New York, plus a whole host of runners-up that offer a wide range of festive delights, from whole-beast feasts to a private pizza party to Korean with a side of karaoke.
  • At Aska, a Nordic Chef’s Vision Bears Fruit (and Lichens).  One of the 20 or so courses served to me the first time I ate at the new Aska in Brooklyn was a cluster of nasturtium leaves, next to a bundle of burned herb sprigs and flower stalks, tied up with a string. It looked pretty and pagan at the same time, like a page from a Martha Stewart lifestyle magazine for witches.
  • Take a Look Around the New Union Square Cafe, Opening Next Week:  It’s been nearly a year since Danny Meyer’s seminal New American restaurant Union Square Cafe shut its doors, and next week, the hospitality titan's flagship restaurant will open again a few blocks north. It’s not a replica of the old restaurant. 


+INDUSTRY NEWS+
  • The Best Restaurants in America: Most of all, in a complicated time for our country, this body of restaurants represents a definition of the United States that I cherish: multicultural, ambitious, welcoming. These are places for us all to savor. I’ll meet you at the table.
  • A New Warning Says We Could Run Out of Fish by 2048: If the world keeps fishing at its current pace, there will no more fish left to eat by 2048. That’s the dire warning laid out by the World Wildlife Federation, which says that the planet’s fishing fleet is two to three times larger than the oceans can support, and that 85 percent of the world’s fisheries are either fully exploited or overexploited, depleted, or recovering from depletion.
  • Inside Jetro Cash & Carry, the Store Every New York Restaurant Owner Truly Loathes: New York’s restaurateurs have to deal with an enormous number of headaches: managing constant staff turnover, comforting overly demanding diners, struggling with rising rents, hoping ConEd doesn’t turn off the gas, and navigating the terrifying shopping experience at Jetro Cash & Carry, a massive restaurant-supply store in Gowanus, Brooklyn.
  • 13 FOOD TREND FORECASTS FOR THE NEW YEAR: From the triumphant return of French cuisine to the frenzy over fermentation to the new “it” vegetable, we’ve got the roadmap to guide you through the highways and byways of the culinary landscape for 2017.
    • Trending: Poke Shops Popping Up Everywhere in NYC.  Late 2015’s hottest trend only got trendier this past year, and now fast-casual poke shops are spreading like wildfire. The best poke spots during the first wave were limited to mostly Midtown, but you can now find the Hawaiian marinated fish dish in just about any neighborhood. 


+NEIGHBORHOOD NEWS+

  • Rediscovering the Festive Fizz of Lambrusco: Most wine lovers dismiss lambrusco out of hand. It’s burdened by the notion that it’s pink, sweet and fizzy, like the cheap versions that flooded America in the 1970s and ’80s. But only the fizzy part is consistently accurate.
  • Sietsema’s 20 Great West Village Restaurants: Here are 20 of my favorite places to eat, scuttling roughly from south to north, and varying in price from cheap [C} to moderate [M] to expensive [E].




  • A Beginner's Guide To Eating Dim Sum: For a first timer, the system for navigating all the sensory overload can be confusing. Dim sum restaurants don't always offer a menu unless it's for kitchen items like soups, rice and noodles. Dumplings often hide their contents inside opaque wrappers, and shy persons might feel awkward asking a million questions about what's inside.
  • El Rey Chef Takes Chinatown with Lalo: Under Gerardo Gonzalez, El Rey emerged as one of the chicest gathering hubs on the Lower East Side; an area already deluged with impossibly hip people (case in point — it made a cameo appearance on an episode of Aziz Ansari’s “Master of None”).  So acolytes who’ve sorely missed his breezy, healthy Cal-Mex fare since his departure last April would be well advised to follow Gonzalez to Chinatown, where he recently resurfaced with a brand new project called Lalo.




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