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Thursday, April 28, 2016

The Weekly Roundup: Where To Eat Outdoors In NYC, Big Apple BBQ Official Lineup and The Best Sandwich Ever

  • Where to Eat and Drink Outdoors Now That It's Finally Warming Up: After spending months hanging out indoors, New Yorkers are collectively (very) ready for the sun. There are, of course, already lots of great places to eat and drink outside, but more and more keep opening up. Here, 18 patios, sidewalk cafés, and backyards you can check out this spring, summer, and into the early fall, both brand-new ones and dependable spots that have opened in the last couple of years.
  • Queens Taste 2016 brings explosion of 60+ best eateries in the borough: We hope you’re really hungry, because the food festival Queens Taste 2016 has a long lineup of the best our borough’s food scene has to offer.  For the 14th year in row, the Queens Economic Development Corporation and the Queens Tourism Council are teaming up to bring the best of Queens food under one giant roof for us to taste it all.
  • Here Is the Official Line Up for The Big Apple Barbecue Block Party 2016: The 14th annual Big Apple Barbecue Block Party will take place on June 11 and 12, in and around Madison Square Park. The event is a benefit for the Madison Square Park Conservancy, who will be directly managing the event this year.
  • Inside Amada, Jose Garces's Philly Hit Reimagined for Downtown Manhattan: Here is a look around Jose Garces's Amada, now open in Battery Park City. This marks the third location of the Spanish restaurant that got its start back in Philadelphia a decade ago, and earned the chef a James Beard award.

  • Dominique Crenn Wins This Year’s ‘Best Female Chef’ Award — Here’s How She Feels About It: Since the group behind the World's 50 Best Restaurants ranking created the Best Female Chef award in 2012, the honor — previously received by Elena Arzak, Nadia Santini, Helena Rizzo, and Hélène Darroze — has been met with controversy.
  • Research Shows Uglier Produce Could Actually Be Healthier: When people see a tomato that's sprouting five miniature tomatoes from its stem, or a carrot that looks like the foot of Sasquatch, it seems like a Little Shop of Horrors situation. But NPR says at least some scientific evidence suggests that weird-looking fruits and vegetables will not hurt you, but that they could actually deliver greater nutritional value than the prettier stuff.
  • Everyone Really Is Just Picking Their Wine Based on the Label: surveyed 2,000 wine drinkers about their buying and consumption habits, asking them to choose between three bottles of red wine and three bottles of white wine without providing any information besides images of each bottle.
  • Meet the Server Turned Florist Who Draws Inspiration From Chefs: Flowers used to be an important aspect of restaurant décor, but as a minimalist aesthetic has gained popularity, wallpaper and bouquets have given way to white walls and fiddle-leaf-fig plants. Now, though, elaborate flower arrangements are starting to creep back into cool restaurants.


  • Jesse Schenker To Close West Village Restaurant Recette: Chef and restaurateur Jesse Schenker is closing his West Village restaurant Recette due to rent increases, the chef has announced and tells Eater. He opened neighborhood modern American restaurant six years ago, and though not all critics initially loved it, he ended up earning a positive two stars from Sam Sifton at the Times.
  • The New Takeout: Restaurants Open Retail Markets Right Inside.  Suprema Provisions: This Greenwich Village wine bar serves a menu of pan-European dishes featuring impeccably sourced ingredients such as Ramón Peña sardines—“the world’s best,” says owner Joshua Wesson, and a favorite of Spain’s top chefs for their old-style preparation and silky texture.

  • Russian Dumplings, Like Grandma’s, at Two Village Spots: On icy nights this winter, bare-chested men could sometimes be spied clustered by Anton’s Dumplings, a food cart on the corner of West Third Street and Avenue of the Americas. The 26-year-old chef, Anton Yelyashkevich, had promised free dumplings to anyone who dared eat them shirtless, in the style of Vladimir Putin commandeering a horse across Siberia.

  • Still Got It: Nom Wah Tea Parlor.  Nom Wah Tea Parlor, Chinatown's longstanding dim sum cornerstone, has been tucked into the "Bloody Angle" of Doyers Street for 96 years. And in that time, all that's really changed is the way in which you order.

  • The Best Sandwich Ever: You can find that sandwich at Defonte’s Sandwich Shop, on Columbia Street in Brooklyn, near the exit to the Hugh Carey Tunnel that leads from Red Hook to the Battery in Manhattan. It is a beautiful torpedo of food — crunchy, silken, sweet and spicy all at once.

Monday, April 25, 2016

2016 Bacon And Beer Classic at Citifield Wrapup!

There have been many duo’s over the years meant to play together.  Sonny and Cher, Simon and Garfunkle, Dr. Dre and Snoop Dog.  But none have ever been as tasty as Bacon and Beer!

On Friday, April 22, we were lucky enough to be invited to the Bacon and Beer Classic at Citifield. Held in seven cities throughout the US, this event welcomes breweries and restaurants to set up stalls and provide tastings of beer and bacon-infused food to hungry attendees. 

With a beautiful ballpark as backdrop, and blasting music setting up a party-like atmosphere, we set about getting our sampling on. We were provided with a ceramic take-home shot glass that each brewery we stopped at generously filled right to the very top. To add to the good vibes, a brass band welcomed you at check-in and a bacon-eating contest happened halfway through, which was broadcast on jumbotrons throughout the stadium. There were merchandise stands throughout, one of which had a pig mascot with a piece of plush bacon to really bring on the porky vibes. Overall, a great event with a fun atmosphere and delicious tastings. All of the vendors were excited about their products which resulted in happy customers throughout the stadium.

Here are a few of our favorites:

Chicken Liver Crostini from Hunter’s on Smith Street in BK - bacon-infused chicken liver with a cornichon, olive and pepper on top of a crostini. Smooth, velvety, crunchy. 

S’mores from 240sweet - a marshmallow first toasted and then rolled in bacon bits, and then graham cracker dust, and then chocolate. Truly a decadent twist on sweet and savory. 

Bacon-infused meatball with dipping sauce from The Avenue - a juicy, decadent, melt-in-your mouth meatball with a cheese dipping sauce. 

Other favorites were “This Little Piggie” chocolate caramel and “Pig Candy” (chocolate covered bacon) from Roni-Sue’s Chocolates  the name pig candy pretty much says it all. Sweet, crunchy, divine. 

And now for the BEER!

Great Adirondack Brewing Co. was pouring some deliciously extra-creamy Cream Ale, a great pairing with the sweeter bacon offerings.

Black Hog Brewing from CT, and Magic Hat Brewery from VT also came with their game hats on, pairing their best bacon friendly beers with the nights offerings.

Black Hogs “Ginga Ninja”, an IPA beer brewed with fresh ginger that really cut through the fattiness of the bacon. With a beer name like that, and art work to follow, you really can’t help checking out their cans!

Magic Hat’s “Electric Peel” is an IPA brewed with fruit, this time grapefruit, that really elevates the bitter hop taste to a level which can stand up to a bacon armegeddon.  Or a breakfast anytime meal!

Some other great “Beer Alternatives” was Bad Seed Cider with their small batch dry cider made with local Hudson Valley apples.  Also Spiked Seltzer was on hand pouring these refreshing spritzers, which is a lot better than the Zima we grew up with!

If you are Bacon and Beer lovers like us, join us next year when we do it all over again!

Thursday, April 21, 2016

The Weekly Roundup: Your Guide To NYC Outdoor Food Markets, Detroit Style Pizza Lands In Brooklyn and Secrets of Murray's Cheese And The Highline

  • Even Splashy New York Restaurants Can’t Resist the Appeal of Fried Dough: The fried bread that has most captured the imaginations of starchy-food aficionados is lángos, the popular Hungarian street food consisting of a ball of dough usually spiked with potato, roughly shaped and flattened out like a lumpy Frisbee, then fried to a crisp and topped like a pizza. 
  • A Guide To NYC's Best Seasonal Outdoor Food Markets: We can once more leave our apartments with exposed flesh, meaning it's time to take advantage of the city's excellent outdoor food markets. Below, the best options for dining al fresco—and, probably, without a proper table or utensils—and taking advantage of the unique bounty of smaller food purveyors.
  • 5 Things to Know About TurnStyle, Columbus Circle's Subway Food Hall Debuting Tonight: TurnStyle, New York's newest food hall in the Columbus Circle subway, opens tonight. It's not quite like other food halls that have been popping up in New York.
  • How Social Media Has Made NYC’s Ice-Cream Scene More Innovative Than Ever: Three years ago, the instant rise of fake Cronuts demonstrated how social media hyperaccelerates food trends and gives chefs and owners access to a wealth of ideas they've never had before. In the case of 10Below, it gave Tam instant insight into things that were happening thousands of miles away, in Thailand or, say, Taiwan, or Hong Kong, or, for that matter, Southern California, another hotbed of East Asian culinary influence.

  • 10 Big Cooking Tips From This Weekend’s New York Culinary Experience: This past weekend, some of the country's best chefs chopped veggies, shucked oysters, baked bread, and just generally cooked a ton of food with hungry guests at this year's New York Culinary Experience (hosted, as always, by New York Magazine and the International Culinary Center). The lineup included culinary legends like Jacques Torres, Mimi Sheraton, and Jose Garces, as well as hot-this-minute chefs like Judy Joo, Chung Chow, and Daniel Rose. Here's a handful of pro-level tips to take home…
  • New Study Argues the End of Tipping Could Actually Hurt Servers: Now, a new study from an economics professor at the University of California, Irvine argues that abolishing tipping in favor of a blanket "living wage" of $15 an hour could actually be harmful for the very people it's supposed to benefit most: servers, as well as restaurant owners and diners.
  • The Thirty Best Teas, According to people who drink the stuff obsessively: Gyokuro Kakurei is a savory Japanese green tea that is bursting with umami and briny notes. At first sip, my taste buds are sent to memories of oceanic seaweed that tangle with notes of meaty shiitake mushrooms.
  • The Frappening: Why Gourmet Coffee Roasters Are Racing to Perfect Canned Drinks. In fact, there's something of a portable-coffee arms race happening: Last month, around the same time that Carmichael introduced his product, Blue Bottle launched its own canned cold brew — an eight-ounce, $4 aluminum can of water and coffee. 


  • Jianbing, a Chinese Crepe, Migrates to Manhattan: In October, their bright-yellow food truck, the Flying Pig Jianbing, hit Manhattan’s streets, serving students near New York University’s business school, capturing some of the Midtown lunch crowd and, on Monday and Tuesday afternoons, setting up on Broadway outside Columbia. The truck came jianbing-ready, Ms. Lee says, having served as a French crepe maker in an earlier incarnation.

  • The Team Behind LA Blockbusters Gjelina and Gjusta Are Opening an NYC Outpost: The team behind Gjelina, the uber-hip LA restaurant that effectively defines the vegetable-fetishizing, pan-Mediterranean, live-fire-driven New California Cuisine that's increasingly influencing kitchens in this city, is opening their own restaurant right here New York.  An SEC filing reveals that Travis Lett, Fran Cemaj, and Shelley Armistead — owners of Gjelina and its bakery/deli/cafe offshoot Gjusta — have been working with the Spotted Pig's Ken Friedman on building out a restaurant at 45 Bond St.

  • Bite of Hong Kong Requires More Than a Few Nibbles: At Bite of Hong Kong, a Cantonese restaurant that opened in Chinatown last spring, the trappings are classic: great round banquet tables draped in red tablecloths, lazy susans making idle revolutions and those faintly prehistoric fish that land on giant plates, swimming in ginger, still flaring their fins.

Thursday, April 14, 2016

The Weekly Roundup: Ramp Spring Dishes In Full Bloom, A Professional Chef's Guide To Farmer's Markets and Where To Eat The Best Steak In NYC

  • Critical Darlings The Ramps Return to NYC for Spring Residency: Fresh from their stint in the wet Dixie dirt, seasonal superstars The Ramps made their triumphant return to New York City this month, with appearances at trendy restaurants all over the five boroughs. 
  • Crazy Sandwiches Come Home to Roost in NYC: Sandwiches have continued to popularize in the last year, and everybody’s making them. In that context, it’s natural that places are creating more beyond-the-pale examples for the purpose of competing with their sandwich-making sisters and brothers. Here are ten more doozies that can be found around the city.
  • 15 New Dishes That Highlight the Spring Vegetables You’ve Been Waiting For: Spring has finally arrived, bringing with it New York's annual bounty of ramps, asparagus, fiddlehead ferns, young garlic, and all those other lovely green things we've missed so much. While weather this winter was weird — and, well, not very wintry — it's nevertheless been a year since any of these vegetables were at their peak of flavor. So Grub is, understandably, pretty thrilled to find them back on menus and see what chefs are doing with them this year. Here, 15 new dishes to get you excited about the arrival of spring.
  • Where to Eat the Best Steak in NYC: Even as the city's old-guard steakhouses pack in customers, many — though not all — of the city's most impressive steaks can now be found at modern restaurants that either update, or completely disregard, the classic steakhouse tropes. What's important here is the quality of the beef, the skill of the kitchen, and (often) a grand presentation that can leave diners awestruck. The restaurants below are where you'll find the best steak in New York City.

  • 12 Pro Techinques Every Serious Home Cook Should Know: Fresh from their stint in the wet Dixie dirt, seasonal superstars The Ramps made their triumphant return to New York City this month, with appearances at trendy restaurants all over the five boroughs. 
  • PROFESSIONAL CHEFS TEACH YOU HOW TO SHOP AT FARMER’S MARKETS: Even a seasoned market pro has plenty to learn when it comes to getting the best out of these food fairs, and because chefs regularly supply their kitchens from farmer's markets, we enlisted the help of two experts -- Chefs Collin Crannell of The Lobster in Santa Monica and Chef Frank Cervantes of Arlington Club in New York -- for tips on how to get the most out of your next trip.
  • How Urban Farms Are Changing the Way We Eat: Are rooftop greenhouses the next big thing in local produce?
  • Meet the Kouign Amann: The Obscure French Pastry Making it Big in America.  A classic French pastry called the kouign amann (pronounced kween ah-mon, plural is "kouignoù amann") had been sold at the SoHo bakery since it first opened in 2011, and the buttery, crunchy baked good vaguely resembling a crown got its own fair share of attention: Dubbed the "DKA" by Ansel —€” for Dominique's kouign amann — the bakery sold out of them every day during its first six months in business, with the New York Times soon declaring that the pastry was "having a moment among foodies." 


  • Savory Meat Doughnuts Arrive Just In Time For Lunch: Doughnuts are stepping into the lunchasphere next week as The Doughnut Project begins a week-long celebration of savory-style doughnuts, specifically those with a meaty bent. The inventive new shop begins "Meat Week" next Monday, where they'll be offering limited editions of their yeast doughnuts flavored and topped with some form of charcuterie or other meat-related ingredient.

  • Everyone Wants to Buy These Server Uniforms—but They're Not for Sale: Nix is devoted to produce and does its best to serve hearty food (wok-roasted cucumbers with jerk spices, goat cheese, and kumquats) based around vegetables and grains.  But nothing in the cavernous white-walled, white-marbled restaurant conveys how close Nix wants to be to the earth better than the servers, who float through the dining room in matching, billowy designer navy blue frocks that make us want to take up gardening or painting just so we can look that stylish while doing so.

  • Art Installation Coming To Roof Of 875 Washington Street, Meatpacking District: A commercial building in the Meatpacking District is set to get some rooftop art. Last Tuesday, the Landmarks Preservation Commission approved a proposal to install an art mural on the side of a bulkhead atop 875 Washington Street, located between West 13th Street and West 14th Street in the Gansevoort Market Historic District.

  • Gothamist Guide To Eating & Drinking Near Bowery Ballroom: Since opening in 1998, the Bowery Ballroom has been one of the city's best venues for live music, with an intimate 575-person capacity, great sound, decent sight lines, and your favorite bands—not bad for an old shoe store. The nearly 90-year-old building straddles Chinatown, Nolita, and the Lower East Side, all of which are filled with good places to eat and drink, both before and after the show. Here are a few of our favorites.
  • Pasquale Jones Brings Something Fresh to the Dining Landscape: Chef Ryan Hardy’s sporty, Mini Cooper-sized Soho restaurant, Charlie Bird, was an early example of this chicly adaptable Italian style, and if anything, his new Nolita venture, Pasquale Jones, moves the evolutionary needle even further in the direction of Sparseness and utility. 

  • Brooklyn’s Acclaimed Ample Hills Will Open a Disney Location: Five years after former screenwriter Brian Smith opened his first Ample Hills Creamery in Prospect Heights, the company will expand outside New York City for the first time — but it won't just be any old location. The official Star Wars ice cream partner, which just announced a new Manhattan location and has a giant ice-cream factory in the works, will open a location on the BoardWalk at Disney World this spring.
  • Mast Brothers to Open a Massive Factory, 'Chocolate Brewery' at Brooklyn Navy Yard: The beleaguered chocolatiers behind the Mast Brothers are going big with a new factory and "chocolate brewery" at the Brooklyn Navy Yard. Michael and Rick Mast are taking over a 65,000-square-foot space at the Navy Yard to act as their primary headquarters and production facility.

Thursday, April 7, 2016

The Weekly Roundup: Anthony Bourdain's Top 5 NYC Spots, Get Your Bacon On At Citi Field and The 9 Best New NYC Beer Bars

  • Best Spring 2016 Food Festivals: Citi Field Bacon Fest, Vegetarian Fest, More: Get ready bacon and beer lovers: the annual Bacon and Beer Classic is heading to Citi Field the weekend of April 22. This two-day festival includes 50 original bacon-infused dishes form NYC’s best chefs and restaurants, as well as unlimited beer from more than 125 local and regional breweries. 
  • The Big Apple Barbecue Block Party Will Take Place on June 11 and 12: The 14th annual Big Apple Barbecue Block Party (BABBP) will take place over the weekend of June 11 in and around Madison Square Park. The BABBP is a charity event benefiting the Madison Square Park Conservatory that was founded and run by Danny Meyer's Union Square Hospitality Group until last year, when chef Tim Love and a Texas based event company purchased it.
  • Anthony Bourdain's Favorite NYC Restaurants: Mission Chinese, Osteria Morini, and More.  Tony reveals the five restaurants that he visits whenever he's back home in New York City. And those restaurants are: Russ & Daughters, Osteria Morini, Shake Shack, Marea, and Mission Chinese Food.
  • 9 Hottest New Beer Bars in NYC: Beer geeks might argue that NYC's craft-beer scene isn't quite as robust as cities like Philly and Denver, but in the last few years, the Big Apple has stepped up its suds game big time. From new homegrown breweries to trendy food and beer halls, here are the nine hottest places to drink beer now.

  • F&W Best New Chefs: Each year, Food & Wine editors tour the country to uncover America's most brilliant up-and-coming chefs. Here, we spotlight Best New Chefs from the past 30 years as well as their must-visit restaurants, expert travel tips and easiest recipes.
  • Now We Know Why Bee Colonies Are Dying Near Corn Fields: Beekeepers have long said that pesticides are killing off bee colonies in record numbers. Now, for the first time, a landmark law passed by Minnesota in 2014 will actually compensate two beekeepers for damage caused by neonicotinoids, one of the most widely used class of insecticides in the world. The State of Minnesota’s Department of Agriculture found that toxic dust, drifting over from neighboring corn fields, found its way into the bee colonies and resulted in the deaths of a multitude of bees.
  • The Problem with Your Almond Milk Obsession: But the pulp that’s left behind—gritty, bland, and stripped of flavor—is proving to be a challenging ingredient for chefs. At a time when seemingly every chef is creating a new dish featuring whey, juice pulp, and other byproducts du jour, almond pulp is one that just won’t cooperate.
  • Bubble Tea Is Back — With A Vengeance: Whether you call it "boba" or "bubble" tea, the Taiwanese beverage that allows you to chew your drink is back with a vengeance. It first got its start in the 1980s, after an inventor thought to pour tapioca pearls into a glass of iced, sweet tea. Though Asian communities have been drinking boba tea in the United States for many years, the texturally exciting drink is finally reaching a wider audience.


  • Ample Hills Will Open a New Shop Next to the High Line: More good news for New York cream lovers and High Line walking tourists. This May, Ample Hills Creamery, one of New York's most celebrated ice cream makers, will open its second Manhattan outpost, this one in the Meatpacking District.
  • Starbucks Will Open a Massive New Coffee Emporium in the Meatpacking District: Starbucks's planned "Eataly-style" coffee center will open at 61 Ninth Avenue in the Meatpacking District, right next to the tourist hot spot the Chelsea Market and Google's headquarters.  Expected to arrive in 2018, the center will be located in a brand-new, 154,000-square-foot development, where the new shop will take over 20,000 of the forthcoming building's 37,000 square feet of retail space.
  • Del Posto Doubles Down on Luxury: Extravagance — the chef sums it up as “linen, crystal and silver” — has been the stated mission at this cavernous restaurant with a sweeping central staircase ever since it opened 12 years ago. But in recent months, the management has chosen to buck the prevailing winds in local (and international) gastronomy.

  • Nolita's Church-to-Condo Conversion Finally Unveils Its Listings: The high-profile conversion of St. Patrick's Old Cathedral School into seven (expensive) condos accompanied by two townhouses has reached yet another milestone. Sales launched this morning, bringing the condos onto the market from a not-insubstantial $7.74 million. 

  • The Best Soup Dumplings In NYC: SHANGHAI CAFE DELUXE; It's often difficult to distinguish the Shanghainese restaurants in Chinatown from the others, as they all have rather generic names with Shanghai in its title. This one, decorated with futuristic neon lights, is certainly one of the best and serves as an excellent showcase for one of Shanghai's most famous foods.

Thursday, March 31, 2016

The Weekly Roundup: Hard Times Sundae Burgers Get Easier To Find, Meal Pass is the Foodies Class Pass and Smorgasburg is BACK


  • MealPass, a ClassPass-Style Lunch Service, Launches in NYC This Week: New website MealPass works a lot like co-founder Mary Biggins' first start-up hit, fitness program ClassPass. Members of MealPass, which Biggins started with Katie Ghelli, pay a flat monthly fee, which will start at $99 and eventually go up to $119 for New Yorkers.
  • New Club Lets Toddlers Eat At Upscale Restaurants: Parents with a taste for fine dining are now bringing their toddlers to Michelin-starred restaurants through a new kiddie dining club. The Times writes that the service, called Nibble and Squeak, rents out either private dining spaces or entire restaurants for parents to bring their babies for a meal — including at places like Landmarc, Luksus, and Delaware and Hudson.
  • Former Bourdain Home Les Halles Was In the Process of Being Evicted, Actually: French brasserie Les Halles — the restaurant best known for being Anthony Bourdain's former home — claimed that it closed its Park Avenue South location due to a rent hike issue, with owner Philippe Lajaunie saying they didn't renew the lease because of a 60 percent increase. 
  • Smorgasburg’s Outdoor Markets Return This Weekend: Glance around outside and you will finally notice some of the first signs of spring. The sun sets later, flowers begin to blossom on trees, some dude on the street is wearing shorts even though it's still a little too cold for them. And now the surest sign yet that summer is coming: Smorgasburg and the Brooklyn Flea will unveil their outdoor markets for the 2016 season this very weekend.
    • Get Excited For These Smorgasburg Newcomers: Big Mozz Sticks, Chicago Beef Sandwiches, And A Strange Raindrop Cake.  Yesterday evening at Berg'n, the beer hall in Crown Heights also owned by Team Flea, most of the new vendors were on hand for a press preview, giving away samples of what they'll be slinging starting this weekend.
  • Hard Times Sundaes Burger Truck Goes Brick-and-Mortar in Manhattan: With the opening of Andrew Zurica’s burger stand at UrbanSpace’s food hall, midtown lunchers will finally have access to the griddle-smashed burgers and bacon-wrapped hot dogs that the peripatetic chef used to only sell from the truck he parked, frustratingly, in what seemed to be the remotest corners of Brooklyn.

  • America’s About to Get Whole Magazine Devoted to Gluten-Free Food: Meredith Corporation — owners of brands including Every Day With Rachael Ray, EatingWell, and Shape — will distribute San Francisco publication GFF: Gluten Free Forever beginning April 19, with the magazine's spring 2016 issue. 
  • Study Says Being a Lifelong Vegetarian Ups Risk of Cancer: If you're considering losing your veginity and embracing meat, a new study out of Cornell University offers a strong incentive: Eating a long-term vegetarian diet apparently increases the risk of both cancer and heart disease, owing to genetic mutations.
  • The Most Unsung Fruit Is Sitting in Plain Sight: Eating bananas isn’t all that glamorous. Sweet and self-contained, they’re the quickest and easiest grab-and-go meal we know—a failsafe but never a star in its own right. But bananas are surprisingly versatile, and a few creative maneuvers—courtesy of associate digital food editor Rick Martinez—highlight the creamy, sweet qualities that make them indispensable kitchen rockstars.
  • Aspiring Chefs Hone Their Tastes with This Incubator Supper Club: More than just a venue, Haven’s Kitchen uses this residency program to help cooks develop their creative vision.


  • High Street on Hudson Is One of NYC's Best New All-Day Restaurants: Eli Kulp is one of the smart operators. His bread-and-pastry-centric West Village restaurant, High Street on Hudson (a spinoff of his Philadelphia original, High Street on Market), belongs to a rare class of venues where the rustic pleasures of weekend brunch can equal the refined options of dinner.
  • Chumley's Reopening Faces Further Delays After Neighbors Complain: Opponents of Chumley's — the prohibition-era bar that closed in 2007 — have successfully convinced the state to delay the bar's reopening. According to DNAinfo, a group known as BarFreeBedford asked the State Liquor Authority to send the bar's liquor license request in front of the full board, a move that allows the state to hear from more opposition and delays the bar's right to serve booze. 

  • New restaurants opening in New York City this spring: Pomme Frites, after the late-night favorite was destroyed in a deadly East Village gas explosion last year, the Belgian fries maker is poised to make its return - this time in Greenwich Village - a little more than a year after the anniversary of the tragic incident.

  • Down Home Comes to NYC: Ever heard of a meat-and-three?  No surprise if you haven’t, as it’s a down-home restaurant style that’s considerably more popular in the South than it is in New York — allowing customers to choose their protein (such as meatloaf, pork chops or chicken-fried steak), along with a trio of soulful sides, such as creamed corn, green beans or mac and cheese. 

  • Biang!, Sit-Down Restaurant of Xi'an Famous Foods, Eliminates Tipping: East Village Chinese noodle restaurant Biang! is now a no-tipping establishment, CEO Jason Wang announced on Tuesday. The critically beloved sister restaurant of Xi'an Famous Foods is "following the traditions and customs of Chinese restaurants" by including service in the restaurant, according to a statement.

  • Behind the Scenes at Jacques Torres's Chocolate Factory: Where Science, Craftsmanship, and Magic Merge: When Torres came to the United States from France over 25 years ago, he was already an accomplished pastry chef and master craftsman in his own right. Back then, big candy companies dispensed inexpensive products filled with chemicals and flavorings.

Thursday, March 24, 2016

The Weekly Roundup: Brisket King 2016 Winners, David Chang's New Ando Is Delivery Only and Chelsea Market's Top 10




  • Chef Dan Silverman IN at Minetta Tavern: Dan Silverman is the new executive chef at Minetta Tavern. He takes over from Bill Brasile who announced his departure last week. Silverman previously ran the kitchens at Union Square Cafe, Lever House, The Standard Grill, and The Regency Bar & Grill.  He left his position at the restaurant in the Loews Regency New York last year.

  • Inhale Savory Chinese Crepes At This Bowery Pop-Up: The Old Bowery Station has been host to dozens of food-related pop-ups over the years, from french fry explainers to Korean-Southern barbecue and now, it'll host Mr. Bing, serving jianbing, Chinese savory crepes. The pop-up operates as a preview for an NYC outpost of the eatery; owner Brian Goldberg operated two Mr. Bing's in Hong Kong and has done a few preview pop-ups in NYC recently.

  • The Rise and Fall of Smith Street: Smith Street, the storied, well-to-do shopping strip largely referred to as Brooklyn’s original Restaurant Row has been on a noticeable decline in recent months. Extending from the far reaches of Carroll Gardens all the way to Boerum Hill, where it turns into Jay Street in Downtown Brooklyn, the thoroughfare wends its way through some of Brooklyn’s priciest neighborhoods, yet its sidewalks are currently lined with vacant storefronts.

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