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Thursday, April 23, 2015

The Weekly Roundup: San Fran's Tartine NYC Bound, Peek Inside The New Whitney and The Perfect Poached Egg

+NYC NEWS+
  • Beloved San Franciso Bakery Tartine Is Coming To NYC Next Year: Beautiful Bay Area bread will be coming to NYC next year as beloved San Francisco bakery Tartine will be expanding its lauded operation with outposts here, as well as Los Angeles and Tokyo. The bakery has become one with Blue Bottle Coffee, the Oakland-based company purveyor that's one of the big names in artisanal roasting, according to the Times. The New York City outpost is slated to open sometime in 2016.
  • Inside The Colossal New Whitney Museum: The new Whitney Museum is quite big, displays the art reasonably well, and has many windows and doorways and balconies to view the city in all four directions. It seems thoughtfully designed and fits in well with the new Meatpacking District. You will enjoy spending a few hours there on your next visit to the High Line.
  • Inside The Subterranean Passageway That Once Linked Grand Central To The Roosevelt Hotel: Over the weekend, while having dinner at The Roosevelt Hotel, someone told me, "There's a secret train tunnel under the hotel that Roosevelt used to use." This is not exactly true, I soon discovered, but it turns out there is a tunnel under the hotel, which was used by the public as a passageway that connected to Grand Central Terminal. 
  • April Bloomfield’s A Girl and Her Greens: Not a Love Song to Vegetables. In A Girl and Her Greens, vegetables are some of the many colors in our cooking crayon box. And as a result, they get to go on pretty exciting adventures—with meat, yes, but also with cream and adjectives besides “crisp” and “fresh.” April devotes a whole chapter to pairing veg and cream.


+INDUSTRY NEWS+
  • The Best Way to Store Fresh Herbs: What's the best way to store fresh herbs if you want them to stay fresh? I tested out every method I could think of, isolating every variable—light, air, moisture, and temperature—and pushing my herbs to the limit to figure it out.
  • 10 Brutal Restaurant Breakups: Dan Holzman and Michael Chernow were high-school buddies before they founded the NYC mini-chain Meatball Shop. But their solid friendship didn’t prevent the problems that arose due to their business partnership. In order to work out their differences they went to couples therapy, and that serves as the basis for an upcoming CBS sitcom based on the duo.
  • Julia Child's Simple Trick for Perfect Poached Eggs Every Time: We have a trick from Julia Child that will completely change the way you poach eggs. And by "change," I mean be prepared to make flawless poached eggs for the rest of your life. No exaggeration!


+NEIGHBORHOOD NEWS+

  • Commerce Chef Harold Moore to Open NYC's First Meat and Three in the Tommie Hotel: Burger master and Commerce owner Harold Moore is planning to unleash the first meat and three concept on NYC this fall with a restaurant called Harold’s Meat + 3 in the upcoming Tommie Hotel in Hudson Square.
  • Top 10 Brunch Spots in the West Village: Whether you woke up late or your favorite meal is actually brunch, head over to the West Village, where well-known restaurants as well as low-key ones offer their best take on brunch options! Meals can range from light to heavy and simple to diverse. Try a new place every weekend and enjoy a morning full of great plates.
  • Q & A with Cafe Clover’s David Standridge: David Standridge, the former chef at the West Village’s Market Table, might not have been the obvious choice to head up the kitchen at the new, health and wellness-focused Café Clover, which features dishes like Ivory Lentil Risotto, Cauliflower “Steak” Romesco, and Quinoa Tagliatelle with beet greens.  “At Market Table, I was bringing in 300-pound pigs a week,” he laughs.

  • Bark Brings Hot Dogs and Dry Aged Burgers to Greenwich Village on Friday: Bark, the Park Slope-based hot dog specialist, opens its first Manhattan outpost on Bleecker Street this Friday. The new place is much bigger than the Brooklyn original, around 50 seats total, and equipped with a "condiment center," at which diners can load up their sausages with free relishes (sweet pepper, cucumber, or onion), ketchup (fancy Sir Kensington's or Heinz), and mustard.

  • Restaurant Review: Santina in the Meatpacking District.  Santina’s new glass-box building sits under the High Line like an unwisely located greenhouse, but oranges grew on the branches of a little tree, potted palms sat in the corners, heliconia and other tropical flowers gushed from glazed urns above the bar. Servers wore jelly-bean-colored polo shirts and slim-waisted chinos, like Dean Martin reaching for his 9-iron at Pebble Beach.
  • Danny Meyer's Untitled Opening at the New Whitney Museum: Gearing up to open next Friday May 1, Untitled at the new Whitney Museum of American Art in the Meatpacking will be helmed by Gramercy Tavern's Michael Anthony and chef de cuisine Suzanne Cupps. We got a sneak peek at what to expect at the new restaurant, which formerly resided at the Whitney uptown, and the top-floor eatery, Studio Cafe, also run by Anthony's team. 
  • Gansevoort Market Owners Say They Won't Be Kicked Out by McNally Icon Pastis: The hearts of Pastis fans everywhere skipped a beat late last month when rumors surfaced that Gotham's bistro king Keith McNally was eyeing the new and rather roomy Gansevoort Market space for Pastis' resurrection. 
  • Take a bite of the Big Apple’s food markets: New York is not short of tacos bars but research suggested that some of the best in town were to be found at Chelsea Market.  At Sarabeth’s — a renowned bakery chain in the city — we bagged the last of the pumpkin muffins. 

  • Try The Fried Green Tomato Sandwich At Genuine Superette: The Genuine Superette menu is filled with appealing choices—Chef Brad Farmerie is Michelin-starred—some of which will be familiar to Gotham West and Roadside frequenters.  The best thing I had on two visits here on opening weekend was probably the Super Duper Stack Burger, a deliciously messy delight with double juicy patties, gooey melted American, sweet pickles, a "house sauce" with some bite, and optional/required bacon.





Thursday, April 16, 2015

The Weekly Roundup: Eater.com Burger Week, It's Asparagus Season and Your NYC Dim Sum Guide

+NYC NEWS+
  • The Hottest Burgers in New York City, 2015: Great burgers abound in New York City, and a new one is born nearly every day. Since it would be impossible to try to keep up, here's a list of the 18 best new burgers in New York City. Some are fancy, some are out-there, some are straightforward, all-American greatness, but all are worth seeking out.
    • 14 Burger Recommendations from New York's Hottest Chefs: In honor of Burger Week, Eater asked some of New York's best chefs to tell us their favorite New York City burgers. Specifically, we asked for the cheap burgers and the neighborhood favorites — the burger they'd eat after a long night working the line. 
    • Two Centuries of Hamburger History in New York City: There’s no shortage of origin stories for the hamburger, so popular throughout the United States that it might be considered the national dish. But a true account of the burger’s birth may be lost in the murk of popular history, since most of the tales of how it began seem dubious.
  • Don’t Mess With My Bacon, Egg and Cheese: Egg sandwiches are found all around the country in one form or another — on a biscuit in the South, maybe; with Taylor pork roll in New Jersey, for sure. The ones in New York City, though, have a character of their own. What makes them New Yorky is not the ingredients, but the way the sandwich is purchased and consumed: quickly.
  • New Bill Aims to Cut Back on Useless Violations Issued by the DOH and Other Organizations: The bain of nearly every NYC restaurant's existence is fighting Department of Health violations. Councilwoman Helen Rosenthal is introducing a bill that aims to reduce the number of violations issued by the DOH and other organizations, specifically the violations that are typically dismissed when challenged.   
  • At Silver Moon Bakery, the Baking Never Stops: To celebrate her retirement, Ms. Norell started baking at home and selling to parents at her daughter’s school. Soon she found herself an apprenticeship at Amy’s Bread.


+INDUSTRY NEWS+
  • 8 Ways To Cook With Spring Asparagus: Anyone else see the first asparagus of the spring popping up in markets? We had a collective mini-meltdown of happiness when those generous bundles of sharp points and slim stalks edged out the fibrous fatties, so we’re celebrating with our eight favorite asparagus recipes. Expect these on our dinner tables until September or so. 
  • A Visit to the Coolest Culinary Garden Around: This summer, more than 50 varieties of tomatoes planted in the garden will be transformed by The French Laundry kitchen team in ways that will make you question the very nature of the fruit. The chefs will dry them into sheets, press them into tomato water to use as a stock, make them into jam, and can them whole.
  • Study Shows That People Are Getting Even More Obsessed With Pop-Up Restaurants: If you thought pop-up restaurants were just another food trend that would go the way of fat free cookies and foam, you might need to reconsider. According to a study released by Eventbrite called "The Rise of Pop-Up Dining Events and the Experiential Diner," the pop-up trend is alive and well.
  • A Field Guide to the American Sandwich: A celebration of the sandwich, and an attempt to create a taxonomy for its many diverse forms.


+NEIGHBORHOOD NEWS+

  • Italy in New York: Where to find Italian ingredients in NYC.  Any serious restaurant chef or home cook wants to source the finest ingredients for whatever type of meal they’re cooking. It’s no secret that Italian food is among the world’s most popular however, finding authentic Italian ingredients is–more times than not–easier said than done, sadly. 


  • Copenhagen Vs. New York City: A Tale Of Two Meatpacking Districts. As some traditional butchers and meatpackers have migrated outside of the city, the transformation of the neighborhood has drawn natural comparisons to the now uber-chic Meatpacking District on Manhattan’s West Side, where landmark status preserved many old buildings but not the old businesses.

  • Why Chefs Resort to Secret Tactics to Cook Some of Their Best Food: After a visit from inspectors at New York City's Department of Health and Mental Hygiene, the staff of Il Buco was faced with a dilemma: Either douse its homemade sausages in bleach or shut down completely. The kitchen chose the former, treating its carefully cured products as if they were toxic waste and wiping out months of work in the process. "We had created our own setup that was very regimented," says Il Buco owner Donna Lennard of the encounter with the DOH. "They didn't understand; they didn't want to talk about it."
  • Genuine Superette Bringing Artisanal Ice Cream Sandwiches To Nolita: Having successfully charmed far-west Hell's Kitchen with Gothamist West Market, the AvroKO team are now launching a spinoff to their Cali-style burger joint Genuine Roadside located inside the 11th Avenue food court with Genuine Superette, opening this week in Nolita. 

  • EVERY DIM SUM SERVICE WORTH GOING TO IN NYC: Things every New Yorker needs: 1) money, 2) other money, and 3) a list of every single restaurant in NYC with quality dim sum. And since exactly zero New Yorkers have that last one, we decided to try our hand at creating it. After scouring Chinatown, Flushing, and everywhere in between, we came up with this: FORTY-THREE restaurants in TEN NYC 'hoods, all of which have real-deal dim sum service
  • Dimes Brings SoCal To Chinatown: Smart, affable New Jersey natives Sabrina De Sousa and Alissa Wagner have pulled off a neat trick with their SoCal-ish restaurant Dimes, both in its first incarnation on Division Street and in their newly-opened space a couple of blocks west on Canal. Basically, it's as if a slice of Venice Beach were plopped down onto what is still a nicely grimy stretch of southeast Chinatown.



Thursday, April 9, 2015

The Weekly Roundup: Bourdain Market Channels Blade Runner, Good Cheap Bourbons and How To Make Black Seed Bagels At Home

  • NEW YORK CITY STORIES: …it was time for a Foods of New York tour in Greenwich Village. In a word, wow! Greenwich Village is wonderful, packed with amazing architecture, delis and restaurants, and we all decided that we’d love to live there (I’m plotting a bank job even as you read this, he says, half-seriously). Our tour guide Barri was amazing (hi Barri!) and she imparted a wealth of knowledge regarding the architecture and history of Greenwich Village (you may notice the exterior of the Friends apartment in the photos below, even though the actual series was shot in LA), as well as showing us some of the best places to eat.


+NYC NEWS+
  • Stroll Around Le District, The Giant New French Food Playground In Brookfield Place: There's a new destination for fromage, fleurs and frites on the west side at Le District, a sleek new culinary playground stocked with restaurants, bars and lots of counters dishing out all sorts of French treats. The space has more of a natural flow than some of the other recent food markets, including the Hudson Eats food court located just upstairs.
  • Vital New Details About Anthony Bourdain's Food Hall, Bourdain Market: Stephen Werther, the entrepreneur who's working with Anthony Bourdain to open Bourdain Market, his wildly anticipated New York City food hall, was in Singapore yesterday, to speak before the World Street Food Congress. This is the annual conference hosted by KF Seetoh, the Singaporean street food authority who is helping the duo plan Bourdain Market. At one time, Bourdain himself was expected to reveal new details about his mega food hall at the conference, but instead it was Werther who made the appearance. Still, just as hoped, he unleashed a lot of juicy new facts.
  • 21 New Cocktails That Will Make You Feel Even More Excited About Spring: Even if it doesn't quite feel like it outside, it's springtime in New York — and that means it's time for the city's bars and restaurants to update their menus. Bartenders are starting to use ingredients like rhubarb syrup, fresh berries, and celery juice, and conceive new riffs on mimosas, gimlets, and Pimm's cups.
  • How Pegu Club Forever Changed the Cocktail Game: Pegu's upcoming anniversary feels more historically momentous than the others. Its opening arrived at a time when the public's taste for high-form whistle-wetting was ready to go mainstream, and the media was ready to take such stylish imbibing seriously. 
  • Step Inside What's Left Of Roseland Ballroom: The demolition of Roseland Ballroom began last summer, and it has been almost exactly one year since it shuttered. Recently a series of aerial views showed the gutted venue from above, and now one man has snuck "inside" for a closer look.


+INDUSTRY NEWS+
  • These 6 Food Trends Are Already Taking Over 2015: Every year something new in food makes the headlines. From bacon weaves to grilled cheese, people love reading about and looking at pictures of delicious things they probably shouldn't eat. Some foods, however, tend to be more interesting than others.  We dug around and found a handful of popular food trends for this year. Expect to see more of these pop up on your newsfeed in the months to come.
  • HOW TO BUILD THE PERFECT BURGER, ACCORDING TO CHEFS: There's not just one way to make a great burger, but there are some tried-and-true techniques that contribute to patty greatness.
  • 10 BOURBONS YOU CAN AFFORD TO DRINK EVERY. SINGLE. DAY. To guide you on your way, we tapped Derek Brown -- owner of Washington, DC's Southern Efficiency, Mockingbird Hill, and Eat the Rich -- as well as his Southern Efficiency bar manager J.P. Fetherston, to give us a list of bourbons they feel provide the most bang for the buck. And because bourbon's a journey, not a destination, they also gave us an easy primer on how to track down your own reasonably priced favorites. 
  • How to Make Bagels With NYC's Black Seed: New York bagels are the best bagels — or is Montreal-style better? With NYC-Montreal hybrid Black Seed Bagels, people get the best of both worlds. Here, the team shows off exactly how to make perfect bagels at home.
  • April Bloomfield on the 3 Cookbooks Everyone Should Own: Bloomfield says she owns "too many cookbooks to count," so I asked her a bit about which cookbooks she considers essential, and which cooks she looks to for inspiration.


+NEIGHBORHOOD NEWS+

  • 13 New NYC Burgers To Try Right Now: Bar Sardine; A juicy meat sandwich for the ages. The burger is smothered in a BBQ mayo special sauce, smoked cheddar, thin crispy potatoes (on the burger!), thin onions, and cucumbers. The reinvented Bar Sardine doing things right.
  • Empellon's Alex Stupak Details Tasting Menu Plans and Ambitions for a Taco Empire: Yesterday the news broke that Empellon Cocina is currently closed, with a dining room renovation and lengthy tasting menu in the works. Chef/owner/taco whisperer Alex Stupak told Grub Street that his East Village Mexican restaurant will reopen April 28, with a new look, a refreshed menu, and an 18-course tasting that he'll serve to just one table a night. But a few details, like the price of the tasting, and the extent of the renovations, were left unknown. 
  • The Story Behind Hess Triangle, Once The Littlest Piece Of Land In NYC: There is a small plot of land located outside of Village Cigars at Seventh Avenue and Christopher Street that has a big story behind it, which begins around 1910, when nearly 300 buildings in the area were being torn down to widen streets and construct new subway lines. One of the casualties of this project was The Voorhis apartment building, owned by David Hess.

  • An Old-School Butcher Shop Endures in SoHo: The Cinquemanis come from a long line of Sicilian butchers. Pino came to New York on his honeymoon in 1973, got a job as a butcher and never left. In 1992, he officially took over the Sullivan Street spot and put his name on the window.
  • Mamoun’s Falafel satisfying, but not spectacular: This past October, Mamoun’s Falafel opened its doors on Witherspoon Street. The latest location for the regional chain that started in 1971 in New York’s Greenwich Village, Mamoun’s brings Middle Eastern cuisine to Princeton, nestled in a location between Olives and Subway.

  • NYC Food Hall Smackdown: Comparing 8 of the City's Best Indoor Markets.  Indoor food halls are proliferating faster than Duane Reades these days. The massive success of Eataly, plus the popularity of outdoor fairs like Smorgasburg, has convinced developers that the upscale food court can be a big draw. Though there are some big multivendor concepts in the works, a hall called Hudson Market coming soon to Chelsea and Anthony Bourdain getting in on the action with his upcoming Bourdain Market, the recent openings of City Kitchen and Le District made it seem like a good time to compare eight of NYC's most important indoor food halls.
  • Untitled Prepares for Its Big May Debut in the New Whitney: Danny Meyer's team packed up its knives last fall when the museum closed its Upper East Side location to make way for its downtown digs. The museum will reopen May 1, and Untitled is slated to open at the same time.
  • World of Beer Is Exactly What It Sounds Like, Opens Next Month In Chelsea: New York's first outpost of World of Beer, an insane Florida-based chain that is as much the Disney World of beer as it sounds, is finally, after almost one and a half years, about to open. The Chelsea location is slated to open in early May.

  • RESTAURANT OF THE MONTH: IL BUCO ALIMENTARI E VINERIA.  I have to say, I think Il Buco is my favorite restaurant, at least for now. They serve a wonderful a variety of Italian dishes, but they don’t leave you with that heavy feeling you sometimes get after eating a plate of lasagna. Everything is super fresh and flavorful. Nothing is over the top, just done right. I’ve been there a few times (for breakfast and dinner) and here is just a summary of the things I’ve tried.

  • At Pearl River, Four Decades of Helping New Arrivals From Asia: With the news this week that Pearl River Mart, at 477 Broadway in SoHo, would close in December because of a significant rent increase and an unsustainable business model, it became clear that Mr. Chen’s routine — and those of his 40 employees — would soon disappear into the capitalist cloud.






Thursday, April 2, 2015

Let's Play Ball...and eat some GREAT food!




This Monday April 6th is what we all look forward to as an official end to the winter...Baseball Opening Day!  Nothing but sunny days and ballpark franks are ahead at two local legendary sports institutions, Citi Field and Yankee Stadium.  But for the NYC foodies we know that we are, we have a certain level of expectations above soggy nachos and "hard" soft pretzels.  Which is why us new-yorkers wont stand for these standard ballads of food typically referred to as "stadium eats".  We have high expectations, especially when one of our cheap seats are the price of a Ruby Tuesday's price fix meal for 4.

But for those lost foodie souls wandering the ballpark in search of the tastiest options here are two articles which are sure to point you in the right direction, and section you can find your Pat Lafrida skirt steak sandwich.  Or maybe you prefer an amazing sandwich from the Carbone and Torrisi guys. Either way we got you covered!


Yankee Stadium food: Eats by seat







The Weekly Roundup: Madison Square Eats is Back, Food & Wine Best New Chefs and Your NYC Ballparks Eating Guide

+NYC NEWS+
  • Pop-Up Paella & More Coming To This Season's Mad. Sq. Eats: There's no official word as to when Shake Shack returns to Madison Square Park, but neighboring food market Mad. Sq. Eats has decreed this season's opening day to be Friday, May 1st. The annual gourmand playground operated by UrbanSpace occupies the space across from Madison Square Park, filling it with a few dozen food purveyors that operate daily throughout the month.
  • Many Restaurants Still Closed, Others Offering Help Near Site of the EV Explosion:  Except for Stage, which reopened its ancient lunch counter to diners (including Helen Mirren) just one day after the explosion, despite being behind police barricades, it looks like everything else on that block between 6th Street and 7th Street is still closed. That includes Bar Virage, San Loco, Paul's Da Burger Joint, Taqueria Diana, Ramen Misoya, and B&H Dairy. According to its Facebook page, B&H only just got in to survey the damage yesterday.
  • 5 New Dishes to Try at Citi Field This Spring: Citi Field, home to the NY Mets, has brought some brand-new food options to the plate for its 2015 season, which you can sample beginning with its first home game on April 13. New to this year's starting lineup (which already includes favorites like Shake Shack and Pat LaFrieda) are offerings from burger savant Josh Capon (El Toro Blanco, B&B Winepub) and impossible-to-get-into East Harlem Italian Rao’s.
    • Yankee Stadium food: Eats by seat. There are more choices than ever before when it comes to ballpark eats. Here are the highlights, broken down by where they're located at Yankee Stadium.
  • Edible Events: April 2015.  There are all manner of fun, food events taking place in New York on a daily basis — from lavish, charity-driven galas to crowded, walk-around tastings and an endless array of pop-ups.  But unless you have the time and money to party seven days a week, you’ll have to be somewhat discerning about what goes onto your calendar.  So here are just a few worthy food celebrations we recommend getting tickets (or making reservations) for now.


+INDUSTRY NEWS+
  • 2015 Best New Chefs from Food & Wine: It's the moment everyone who cares anything about restaurants has been waiting for—the 2015 Best New Chefs reveal!  The new class of chefs are an innovative, eclectic and incredibly talented group. They include a cook who took over his family’s luncheonette outside Boston, a guy who is making Indianapolis a food destination with transformative breakfasts, and a woman whose Asheville, North Carolina restaurant is the coolest Spanish tapas spot in the country. 
  • Small Plates Grow Up: Small-plates are growing up, and one of the ways we know this is that some grown-ups are starting to enter the fray.  It began innocently enough. Americans woke up to Spanish food, and New York restaurants like Casa Mono (opened in 2003) and Txikito (2007) showed that tapas made a superb canvas for a creative chef. What was, in Spain, a between-meals snack became in this country a freewheeling and inventive meal without the limitations imposed by the appetizer-main course template.
  • A Day In The Life Of Sugar Maple Tappers: Tapping trees not only signifies that spring is right around the corner, but also promises a fresh batch of maple syrup. Just think of what that means for pancakes. Tapping begins when daytime temperatures reach above freezing. A couple of degrees is all it takes to transition from winter to spring -- which in Massachusetts this year happened in the beginning of March.


+NEIGHBORHOOD NEWS+


  • Here's the Recipe for Artichoke Basille Pizza's Magherita Pie: People were always comin' into Basille's and asking for a "regular pie". After a while, we just started callin' it a Margherita because it was fashionable. Most Margherita pies are the Neapolitan style--fresh mozzarella, plum tomatoes, olive oil, and basil. No grated cheese or the American-style Polly-O mozzarella that we love so much at Artichoke. So when we opened our shop, we combined the traditional Margherita with our Staten Island-style pie. We blend Polly-O mozzarella with fresh mozzarella and add some Parmigiano-Reggiano and pecorino. If you talk to a pizza buff, they'll argue that it's not a real Margherita. But who ever wrote the book on that anyway?
  • The Soulful, Satisfying Lebanese Flatbread at Manousheh Will Ruin You for Your Neighborhood Slice Shop: Of all the slice joints that line Bleecker Street and its environs, one of them is not like the rest. Manousheh is named for the flatbread with which the Lebanese traditionally start their day. The small, thin disks of dough are baked to order and topped six ways (eight if you count halvah and Nutella for dessert).


  • The oldest Italian bakeries and pastry shops in NYC:  Joe Parisi opened the bakery at 198 Mott St. and the family-run business has been strong ever since. Now located at 290 Elizabeth St., the original location is the site of the family's delicatessen. Baked in 30-foot brick ovens, the bakery makes bread out of 2,000 pounds of dough each day. 

  • Classic Dive-Turned-Hip Restaurant Happy Ending Loses Its Michelin-Starred Chef: Francis Gabarrus, the Michelin-starred chef who ran La Ville Stings in the South of France and worked with Alain Ducasse, Joel Robuchon and Thomas Keller, has quietly slipped out of Happy Ending, the former Broome Street club turned serious dining establishment, after just four months at the helm. It's unclear why, and few critics had weighed in on his cooking, but for what it's worth, Amelia Lester recently described the menu as "uninspired" and overpriced when reviewing it for the New Yorker.
  • Chinatown comes into its own: Chinatown has held out as the largest ethnic enclave in Lower Manhattan, but while development has largely occurred on the outer edges, brokers expect to see the neighborhood change rapidly in the next decade.



Monday, March 30, 2015

14 Excellent Doughnut Destinations in New York City From Eater.com






It's Monday, your weekend was rough, and all you need is a doughnut!  Luckily for you, and us, Eater.com has found the 14 most EXCELLENT Doughnut Destinations in the NYC area.  And if you happen to be on our Chelsea Market tour this morning, you will have a chance to try one of them at the Doughnuttery!

14 Excellent Doughnut Destinations in New York City



Thursday, March 26, 2015

The Weekly Roundup: Upcoming NYC Restaurant Openings, J.G. Melon Expands and Smorgasburg Opens Next Weekend

+NYC NEWS+
  • The Most Anticipated New York City Restaurant Openings of Spring/Summer 2015: Spring is always a big season for restaurant openings, and now that the air is finally getting warmer, it's time to start looking ahead to the major restaurant openings coming down the pipeline. Between now and the end of summer, New York will get all kinds of exciting new places. There will be solo projects from big-name chefs, new restaurants from Danny Meyer and Mario Batali, major transplants from other cities, and so much more. 
  • 7 Awesome NYC Seders That Should Get You Excited About Passover Dinner: The good news is that New York restaurants are hosting Seder dinners that seem interesting and fun, without totally losing sight of tradition. Passover's not until the first week of April, but it's going to take some time to convince your Jewish family to mix things up (and to secure a reservation). With that in mind, here are seven Seder alternatives.
  • Everything You Want to Know About the Upcoming Expansion of J.G. Melon: J.G. Melon is one of New York's O.G. burger destinations: Open on the corner of 74th Street and Third Avenue since 1972, the tiny pub is still consistently packed with neighbors and tourists alike, almost all of whom are ordering cups of chili, straightforward (excellent) cheeseburgers, and bowls of fried cottage potatoes on the side. But despite the place's ongoing success, it was still surprising last week to see news leak out that a second J.G. Melon will open downtown, at the corner of Bleecker and MacDougal.


+INDUSTRY NEWS+
  • Here Are 2015’s James Beard Restaurant and Chef Awards Finalists: At last, the James Beard Foundation has whittled down its extensive list of semifinalists, and advanced a select group of restaurants and chefs to the next round. This year, the talented contenders include Ignacio Mattos, Suzanne Goin, Ari Taymor, Cosme, Petit Trois, and Momofuku Noodle Bar. 
    • The James Beard Foundation Announces 2015’s Media Awards Finalists: This morning, the James Beard Foundation announced its nominees for the Books, Broadcast & Journalism Awards — a long, comprehensive list of writers, critics, videographers, editors, and chef-authors. The finalists include Food Curated's Liza de Guia, Julia Kramer of Bon Appétit, David Chang for GQ, Sean Brock, and Dorie Greenspan. 
  • Pastrami Piled as High as New York, With Prices to Match: Last year, the average price of brisket — an embryonic form of pastrami — increased 47 percent over 2013. This year it is up 14 percent, according to Gary Morrison, who follows beef prices for Urner Barry, a food trade publisher.
  • The Best Roast Lamb for Your Easter Feast: We start here and now because lamb has ancient connections to Easter, Passover and springtime in general. In preindustrial agriculture, most lambs were born in the spring, and the male ones — of whom few are needed on farms — were quickly butchered for spring feasts. Now is also the moment because lamb’s earthiness is ideally paired with sharp spring vegetables, like asparagus, dandelion greens and artichokes, and because lamb makes a welcome change from winter’s turkeys and roast beef at the new season’s holiday dinners.


+NEIGHBORHOOD NEWS+


  • Caffe Dante Will Become an Unbearably Trendy Small-Plates Restaurant: News broke on Monday that Macdougal Street's Caffe Dante closed after 100 years in business. At the time, it seemed that owner Mario Flotta had sold his business to an Australian restaurant group that planned on keeping things largely the same. Now, sadly enough, it looks like the new concept will be something much worse.
    • 100-Year-Old Greenwich Village Staple Caffe Dante Has Closed: Despite assurances to the contrary, MacDougal Street stalwart Caffe Dante has closed. Calls to the restaurant went unanswered this morning and construction workers wearing face masks were seen going in and out of the space today. The sad news was confirmed by a note apparently left by whoever will be taking over the space.
  • A Tour of New York's Classic Literary Haunts: In the days before coffee houses offered free WiFi and books existed only on Kindle, taverns used to be the places writers socialized, jotted down ideas on scraps of paper, and even penned entire works. Here’s a choice selection of the city’s most notorious dining and drinking establishments from a literary perspective.


  • Q & A with Louise Vongerichten of Chefs Club: Jean-Georges Vongerichten is one of the undisputed kings of the culinary world — so what was it like growing up a veritable princess?  “It was very interesting and rewarding,” remarks daughter Louise Vongerichten, who also just happens to be the Brand and Business Development Director for Food & Wine’s Chefs Club, in both Aspen and New York.  
  • Museum in Little Italy Seeks to Evict a Living Link to the Past: The number of people of Italian ancestry who live in Little Italy is shrinking by the year, and may soon drop by one more: Ms. Sarno, 85, is being evicted from her apartment after losing a fight to keep her $820-a-month rent from skyrocketing. But what has gotten tenant advocates’ attention is not just her age, but also the identity of the landlord: the Italian American Museum, which is in the building next door.




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