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Thursday, September 22, 2016

The Weekly Roundup: Taco Truck Wins Vendy Awards, Los Tacos No. 1 Branches Out and Dizengoff Goes Family Style

  • Sunset Park Taco Truck Crowned NYC's Best Mobile Food Vendor: The 12th annual Vendy Awards unfolded on Governor's Island once again on a spectacularly beautiful Saturday afternoon this past weekend. The fete, which crowns winners in a variety of categories related to mobile food vending, is both a competition and a fundraiser for the Street Vendor Project, which supports all types of vendors operating on city streets and sidewalks. As has become routine, the bees also enjoyed the day's bounty.
  • Seven Courses at Per Se with a 3-Year-Old: On Sunday, September 18, the high-backed, cushy seats at Thomas Keller’s famed Per Se restaurant were filled not with couples celebrating anniversaries, but with the future generation of foodies. The restaurant's premiere First Timers Lunch was already underway when my Ralph Lauren blazer-clad three and a half-year old, Teddy and his Mickey Mouse stuffed friend and I settled into a cozy two-top overlooking Columbus Circle. The plan: a seven-course meal, where kids under 16 eat free and the ticket price is slightly reduced for adults. 
  • Celebrated Gypsy Brewer Evil Twin Will Open a Brewery and Taproom in New York: Evil Twin’s new home will be in a former banquet hall with 10,000 square feet of production room, enough to brew an additional 5,000 to 8,000 barrels of beer. “This is a place where we can play around, experiment, do one-off batches,” Jarnit-Bjergsø says; he also notes that they’ll be working more with the restaurants, like Mission Chinese Food, the NoMad, and Blanca, with which Evil Twin often collaborates.
  • 20 Great Restaurants In The Theater District: Unfortunately for the people who appreciate sailor costumes and a good Cole Porter number, this is exactly where the theater district is. The thing is, you can find good food here - it’s just harder to locate. It might not be as good as the stuff downtown, but that’s just something you have to come to terms with. Here are twenty places to get an actually-good meal before you see Wicked for the tenth time.

  • The Global Street Food Chefs Rack Up Miles For: If you really want to know the right way to season a blood sausage in Seoul, what to do when you get the munchies in Bilbao, or where to get your hot dog slathered with a mound of shrimp salad in Norway, you have to ask a chef.
  • 100 Best Restaurants for Foodies in America: OpenTable Releases Its 2016 List: OpenTable has just released another of its popular and much-anticipated lists: The 100 Best Restaurants for Foodies in America.  This year’s honorees are located in 30 states and Washington D.C., with California topping the list (it’s home to 17 restaurants).
  • Fred Armisen and Bill Hader Made the Perfect Prestige Food-Porn Parody: Juan Likes Rice & Chicken, the title of the faux doc, follows the chef and owner of a remote restaurant in Colombia — “a 40-minute walk from the nearest road” — who has earned three Michelin stars on the strength of his rice and chicken.
  • High-fat cheese: the secret to a healthy life? A diet rich in cheese might actually be good for our health, according to a new study.  A group of researchers from the University of Copenhagen found that eating cheese could help to improve health by increasing our levels of "good" high-density lipoprotein (HDL) cholesterol - thought to offer protection against cardiovascular and metabolic diseases.


  • Mah-Ze-Dahr Bakery Is Now Kicking Out the Jams on Greenwich Avenue: Doughnuts, brownies, and vanilla choux are ready to go at chef Umber Ahmad’s long-awaited first brick-and-mortar bakery Mah-Ze-Dahr. The cafe and bakery at 28 Greenwich Ave. has been in the works since she raised more than $35,000 on Kickstarter two years ago, and Ahmad finally swung open the doors to the public at 7 a.m. on Thursday morning.

  • Owners of Los Tacos No. 1 Embark on Maritime Odyssey With Opening of Los Mariscos: The purveyors of some of the city's finest tacos and breakfast burritos are planning a new restaurant inside Chelsea Market specializing in fish tacos, seafood salads, and cocktails. Dubbed Los Mariscos, the new spinoff of Los Tacos No. 1 is slated to open this weekend near the original taqueria. 
  • Dizengoff Launches Israeli Family-Style Dinner Next Week: The hummus and pita aficionados at Dizengoff will finally be making their debut of dinner next week, the first time the hitmakers from Philly be offering a menu of more than just hummus in New York. Michael Solomonov and Steve Cook’s Chelsea Market outpost will be the first Dizengoff to serve dinner, run by chef Emily Seaman.

  • God Bless Mr. Donahue's Retro Comfort Food: In a cubby above the vintage Pepsi-branded letter board menu at Mr. Donahue's, a vintage peaked policeman's cap nests next to a photograph of the man who wore it, Purple Heart veteran and former NYPD detective Frank Donahue. The brim of this family heirloom faces out toward this throwback Nolita lunch counter, which chefs Ann Redding and Matt Danzer built in his memory.

  • Nom Wah Tea Parlor Is Opening A Second NYC Location: Longtime popup spot Old Bowery Station will be transforming into a full-time restaurant in the coming months when it's converted into the second NYC location of historic dim sum restaurant Nom Wah Tea Parlor. A new location for the restaurant will be coming to the 10 Kenmare space sometime soon, according to Bowery Boogie; a new Twitter account also confirms the move.
    • Nom Wah Is Opening a Counter Service Spinoff in Nolita: Dim sum legend Nom Wah Tea Parlor is opening a second New York location after more than 100 years in Chinatown. Owner Wilson Tang and his team started posting on social media over the weekend about Nom Wah Nolita, a new location at 10 Kenmare St.

Wednesday, September 21, 2016

Cooking With Pietro

Since 1983, Monte’s Trattoria has been up and running all thanks to the amazing Chef Pietro Mosconi.  Chef Pietro was born in the Emilia - Romagna region of Italy in a small village, in the province of Piacenza.  It was here that Pietro discovered his passion for the traditional Northern Italian cuisine, which has influenced his cooking to this day.

Each time I walk into Monte’s, I am overly welcomed by Pietro, his lovely and homey staff and the smell of his kitchen.  Being so lucky to work with his fine establishment and having his restaurant be a part of our Heart of the Village food tour, I have come to really value and admire Pietro and his restaurant.  So, I decided to ask him if he could teach me a few things about Italian Cuisine and his style of cooking. This traditional establishment is definitely a special one, so I am happy to now share a few recipes that Pietro has taught me.

But first...

Speaking of Tradition - Here is a little background info on the formal meal structure of a traditional Italian meal.

The following is eaten in order - 

Aperitivo - The opening of a meal, which usually starts in either one restaurant or bar and then moves to another to begin the actual first course of the meal.  This is usually considered as something separate from the rest of the meal.  The drinks for an aperitif include sparking wine (usually prosecco) or a cocktail (negroni, spritz or americano are the most common) or a martini with ice.  Also, the Aperitivo always includes small bites such as olives, nuts, cheeses or small quiches while drinking. 
Antipasto - Usually cold and lighter than the first course.  Foods eaten could include salumi, cheeses, breads, vegetables or maybe even shrimp cocktail.
Primo - Basically your first course, consisting of hot food, a bit heavier than an antipasto and is usually a carbohydrate based dish. Some examples would be risotto, pasta, soup, polenta, casserole and lasagne.
Secondo - This course may include different meats or fish. 
Contorno - A side dish if you will.  Commonly a contorno is served along side a secondo and could be raw or cooked, hot or cold.  Most of the time these are vegetables.
Insalata - If your contorno consisted of leafy veggies, you may not have an insalata.  But, if you did not have your vegetable contorno, an insalata would be served at this point.
Formaggi e frutta - Probably the best part of the meal! An entire course dedicated to local cheeses & seasonal fruits coming from specific regions of Italy. 
Dolce - Tiramisu, panna cotta, pie, cake, panettone, gelato, sorbetto - these are all examples of the delicious desserts that may follow your meal.
Caffe & Digestivo - The second best part of the meal (in my opinion) and the conclusion of the meal.  Digestivo means exactly how it sounds - something to ease digestion after a long meal.  First have your Digestivo, which could be grappa, amaro, limoncello or a fruit / herbal based drink.  Afterwards you will have your caffe!  Most often an espresso or macchiato.  An important note - Never order a Cappuccino!

Thats a lot of courses, right?  Unfortunately, we don’t always have this much time to enjoy a meal.  So with that in mind, I decided to learn three out of 9 courses, which are most necessary when having a meal.  Also, thinking about the average American meal, this would be a bit more of a typical dining experience whether at home or in a restaurant. 

The three recipes I will be sharing with you via Pietro are ...

Antipasto - Mozzarella in Carozza
Secondo - Frutti di mare - Mare Chiaro 
Dolce -  Zabaglione al Marsala

Mozzarella in Carrozza: (Literally meaning mozzarella in a carriage) traditionally in the shape of a pinwheel 
Recipe for 1-2 people (double ingredients for bigger parties)
Preparation time:  15 min

Ingredients - 

* Mozzarella or Muenster cheese
* Grated Parmesan Reggiano cheese
* Any fresh Italian white bread - crusts removed 
* flour
* 2-3 egg whites
* vegetable oil - for frying in deep fryer or butter or olive oil for at home in a skillet 

Instructions - 

Pietro begins by cutting both the Mozzarella and bread in the shape of a circle.  *Cheat with a glass cup or jar*
(You will need two pieces of bread and one piece of cheese to make make this into a sort of sandwich)

With a platter of flour, Pietro tosses around the circles of bread and mozzarella until covered with flour on both sides. With the bowl of egg whites, he dips both the flour covered bread and mozzarella into the egg whites.  After covered and wet, Pietro puts the bread and mozzarella together like he is making a sandwich.  Once together, he transfers them over to a platter with grated parmesan cheese and covers both sides equally. 

Lastly, Pietro places them in the fryer for one minute until lightly crisp and golden in color.

If you are like me and do not have a deep fryer,  just sauté on the stove using either vegetable oil or butter!

Simple as that and your done!  Time to eat!

*Side Note - Pietro likes to serve his with a slice of lemon on the side.
He also told me that people have been known to serve the carrozza with a red sauce or maybe even a pesto.  

To be honest, no added sauces are even necessary as there is so much flavor coming out of these fresh ingredients. 

This is melt in your mouth tastiness ;)


Frutti Di Mare - Mare Chiaro:
(meaning light sea) opposed to Mare Scuro (meaning dark sea) which usually consists of chopped tomatoes 
Recipe for 1-3 people 
Preparation time:  20 -25 min

Ingredients -

* Salt 
* 2 tablespoons Virgin Olive Oil
* 1/2 tablespoon chopped garlic
* Angel Hair Pasta
* Pinch of fresh Parsley
* Pinch of hot pepper Flakes
* Fish Stock
* Your choice of clams, shrimp, mussels or octopus (3 - 4 of each)

Instructions - 

To start, Pietro heats the water for the pasta.  When the water is boiling he adds the pasta and a touch of salt.  Cook pasta al dente.

In a separate sauté pan, Pietro mixes the olive oil and chopped garlic.  Once the garlic begins to brown, he adds fresh parsley, hot pepper and fish stock.  He then sautés everything together, while adding his chosen seafood. 

Pietro sautés the mixture between 2-3 min or until clams / mussels have opened up.

When the pasta is cooked and the seafood is sautéed, Pietro removes everything from the heat.
He places the pasta on the plate and pours the mixture of seafood and sauce over pasta!

Simple and delicious! 

Zabaglione al Marsala:
(often spelled Zabaione a Marsala)
Recipe for 1 or 2 people
Preparation time:  10-15 min total

Ingredients - 

* 1 spoonful sugar
* 3 egg yolks 
* 1 lemon
* 1 spoonful water
* dry marsala wine
* touch of vanilla

Instructions - 

Chef Pietro has been serving this simple Italian dolce for years so he basically eyes everything!  Anyway, here is how he does it!  

He starts with one large bowl.  He adds 1 spoonful of sugar, a touch of vanilla and three egg yolks.  He then shaves off a small piece of lemon skin from a lemon and tosses it into the mixture.  From there Pietro takes one of the broken egg shells, fills it up with Marsala wine and pours it in.  With a spoonful of water to finish it off he whisks the ingredients together.  From there Pietro is ready to walk the mixture over to the stove.  He switches from a whisk to a wooden spoon, which is the traditional way to stir the mixture over the double broiler.  (TIP:  You want to make sure to keep mixing, otherwise it will start to boil or curdle).  As he stirs, the mixture thickens more and more gaining a fluffy and soft consistency.  You want to keep it over the double boiler for only about 30 seconds or until smooth.  

Continue stirring mixture even after it's taken off heat.  Pour into a champagne or cocktail glass.  The Zabaglione can be served warm or at room temperature.  Pietro likes to serve his with some sort of berry.  You can have the berries lay at the bottom of the glass for a little surprise at the end of your tasting or a top of the dessert.  A little wafer or cookie could be a tasty accompaniment too!  

Now you too know just how simple Italian cooking can be!  With minimal and fresh ingredients you can create the best meal possible!

Now start Cooking!

Monte's Trattoria 

Blog by - Jacqueline Stewart 

Thursday, September 15, 2016

The Weekly Roundup: What To Eat At San Gennaro Festival And Mad. Sq. Eats, Dizengoff Hummus Gets Stars and By CHLOE Gets Sweet


  • How the Sugar Industry Spent Decades Manipulating Health Studies: Underhanded as it was, the $100 million that Coca-Cola spent on “health research” before it got outed last year is apparently just the tip of the sham-science iceberg when it comes to hiding sugar’s bad health effects: Newly discovered documents show that in the ’60s, Big Sugar secretly funded important research that effectively swayed nutrition guidelines and health policy in America for the next 50 years. 
  • Three Foods That Might Not Survive Modern Diseases: In the U.S., the expansive global market often insulates consumers from noticing the effects of these food pandemics: If your favorite Tuscan olive oil disappears from shelves, a fine Andalucian version from Spain is probably the next shelf over. But it’s that worldwide reach that also hastens the pandemic-like spread of these food maladies. If left unchecked, certain aisles might one day be empty.
  • An Updated Guide to What’s Wrong With Restaurants Today: A rant about the annoyances of eating out in NYC from Eater's senior critic.
  • Data Dive: Tracking the Poke Trend. It certainly feels like the poke bowl was the dish of the summer — and turns out the numbers support that. But is interest in the Hawaiian dish here to stay? According to data provided by Foursquare (the app for discovering new places), the Hawaiian food "trend" has actually been imminent for quite some time. Eater recently mined that data to explore the roots of the poke craze — and project what the scope of Hawaiian dining might look like in the next few years.


  • The Spicy Spoils of China’s Boom, at Hao Noodle and Tea: The traditions invoked by the menu come mainly from Beijing, Shanghai and Ms. Zhu’s hometown, Chongqing. The interpretations are contemporary. The portions are generally bigger than a street snack but smaller than one of those platters that descends with a thunk on the Lazy Susans of Chinatown.
  • Filipino Food Arrives, in a Taco, at 2nd City and Swell Dive: First to open was 2nd City, in May in the West Village. The chef, Jordan Andino, named it after Cebu City, the first capital of the Philippines, where his mother, a model, actress (“Dude, Where’s My Car?”) and Pop artist, grew up. He learned to cook from his father, a chef in Toronto with roots in Batangas, south of Manila, who had his son peeling and beheading shrimp in commercial kitchens from the age of 9.
  • Online Bakery Mah-Ze-Dahr Opens Its West Village Storefront Next Week: After interminable delays, online baker Umber Ahmad has an opening date for her long-awaited brick-and-mortar shop. Next Thursday, the West Village will become home to the first physical destination for the entire Mah-Ze-Dahr line, including the crackly edged brownies, cocoa-cookie-crusted cheesecake, and brioche doughnuts that have earned Ahmad and her chef-partner Shelly Acuña Barbera a devoted following since Ahmad launched the brand in her apartment three and a half years ago.

  • Rebelle Will Soon Be Offering This Spumoni-Inspired Croissant From Sadelle’s Baker: As good as a freshly baked croissant larded with a staggering amount of cultured butter is, it may be even better the next day, split in two, dipped in simple syrup, spread with frangipane, reassembled, and rebaked — a persuasive argument for recycling if there ever was one. Melissa Weller, the head baker of Sadelle’s, is expounding this theory for a pop-up weekend-brunch pastry program beginning on the 24th at the Nolita restaurant Rebelle. 
  • What to Eat at the San Gennaro Feast: The Feast of San Gennaro runs along Mulberry Street between Canal Street (on the south) and Houston Street (on the north). It takes place east to west on Grand Street between Mott and Baxter Street, and east to west on Hester Street between Mott and Baxter Streets. Here are a few of the restaurants which will be offering their delicious Italian food and tasty treats. 

  • Everything you need to know about the Dumpling Festival coming to NYC: Who doesn’t love a good meat pocket? (Was that sexual?). Anyways, the 13th annual Dumpling Festival rolls into NYC on September 24, and we could not be more excited. Head to Sara D. Roosevelt Park (noon to 5pm) and munch on stuffed-dough creations including Kung Pao Pork with Kimchi, Lemongrass, Buffalo Chicken, Edamame as well as Kale and Vegetable dumplings. 

Thursday, September 8, 2016

The Weekly Roundup: 10 Must Try NYC Breakfast Dishes, Shake Shack Cookbook and Best Eats Under $10

  • New Food Halls and Markets in New York: A new crop of food halls and markets will expand shopping options in New York this fall. Some, like A&E Supply Company, White Gold Butchers and Kreuther Handcrafted Chocolate, are attached to restaurants, while others are food halls with multiple vendors.
  • The Shake Shack Cookbook Is Coming: Today in blockbuster book deals news: An official Shake Shack cookbook is coming this way. CEO Randy Garutti and culinary director Mark Rosati are collaborating on the book, which will feature “recipes and stories to bring the Shake Shack experience home”
  • 12 New Burgers You Need to Try in NYC: New season, new burgers. All over the city chefs are crafting their version of this favorite American staple. Here are 12 new burgers to try this fall.
  • A Guided Tour Through Eataly Downtown: If you thought it was impossible for Eataly to outdo their flagship Flatiron store, you’ll have to catch an eyeful of the newly opened Eataly Downtown.  Located on the third floor of World Trade Center Tower 4, this massive emporium offers all of the Italian eats and treats that visitors have come to love; including a dazzling marketplace selling over 10,000 hyper-regional products. 
  • New York’s Best Chicken and Waffles: What’s not to love about chicken and waffles?  The all American soul food-meets-Pennsylvania Dutch dish ingeniously combines one of our favorite comfort foods (fried chicken) with one of our go-to brunch treats (waffles) and covers the whole kit and caboodle with butter, syrup, and occasionally even gravy. 

  • Platt vs. Fat, Can a food critic diet successfully? Like most portly food lovers, I’d attempted to control my appetite in a hundred different ways over the years. I’d experimented with trendy juice cleanses, buzzy taurine-spiked protein powders, and two-day-a-week fasting regimes.
  • There’s A Shockingly High Chance The Seafood You’re Eating Isn’t Legit:A study last year showed that 43 percent of so-called “wild-caught” salmon was mislabeled. But the latest report by environmental advocacy group Oceana shows the truly rampant nature of seafood fraud worldwide.
  • What "Selling Out" Allows a Craft Brewery to Do: Yet, even as macro-brewing acquisitions become more and more frequent, beer lovers still routinely throw around the fanciful negatives they're sure will soon characterize the formerly independent breweries.
  • The 10 Most Influential Restaurants in America: Defining American food is more difficult than playing baseball with a ball made of good ol’-fashioned Jell-O. This is a time when people are lining up around the block for fast-casual burgers and clamoring for fine dining tasting menus simultaneously. So how’d we get here?
  • Everyone’s Falling in Love With the Gene Wilder Rainbow Burger: People are finding all kinds of creative ways to honor their favorite madcap childhood actor Gene Wilder, who died last week, but this Sydney bar’s commemorative burger wins twice by also being the first proper use of Instagram’s irritating rainbow-food fad.


  • How a Buyer at Bergdorfs Became a Coffee Shop Owner: The Elk pays homage to Chan’s hometown of Vancouver, with rustic wood counters and seating. She worked with design firm Ennis Mcintosh on the interior of the space (they’ve created spaces for Acne and Dimes, too), but Chan’s retail background played a vital part of the space, as well. 
  • Nearly a Century On, Chumley’s Has a New Idea: Serious Food: Victoria Blamey, who has cooked at Atera, Corton and Upland, plans a menu with twists like a burger topped with bone marrow. She’s fine-tuning her upscale fried chicken, beef tartare, and vanilla ice cream modernized with parsnip purée.

  • New York Gets a New Helping of Barbecue: Pig Bleecker, a Greenwich Village satellite from the team that owns Pig Beach in Gowanus, Brooklyn, will go beyond barbecue to a wide range of smoked comfort food, like a pita sandwich with smoked lamb and slow-cooked greens, and smoked cod fritters with red pepper jelly.
  • 10 Must-Try Unusual Breakfast Dishes in NYC: OatMeals, which bills itself as the world's first oatmeal bar, offers sweet concoctions as well, like the popular Elvis, made up of peanut butter, banana, bacon, honey and sea salt. 

  • Coming Soon: Thai Brothers Open Fish Cheeks in NoHo.  On Monday, September 12, brothers and co-chefs Chat (of Bangkok’s Nahm) and Ohm Suansilphong (Colicchio & Sons) will open a seafood-centric Thai restaurant in NoHo: Fish Cheeks. At only 29 and 32 respectively, the pair has cooked at some of the best restaurants in the world. 
  • BEST EATS UNDER $10 IN NYC: Tacombi’s Corn Esquites: Corn in a cup? It’s crunchy, spicy, creamy and only $4.50.

  • Adoro Lei And Jacques Torres Create Savory And Dessert Chocolate Pizzas: New York City's Adoro Lei, known for its fresh, sexy, and fun take on pizza, is announcing today a new savory and sweet pizza created in conjunction with neighbor and prominent Master Chocolatier, Jacques Torres.  Starting September 8, diners at Adoro Lei can savor the "Giacamo," a unique pie incorporating Torres' famed cocoa powder into Adoro Lei's authentically-formed crust. 

Thursday, September 1, 2016

The Weekly Roundup: Philly's Federal Doughnuts Popup in Nolita, Where To Find NYC Poke and A Chinatown Food Hall


  • The 30 Most-Anticipated Restaurant Openings of Fall 2016: Fall is the greatest time to be a food lover in New York City. Between now and the end of the year, many local heroes will debut new projects, and culinary superstars from other cities will open dining establishments around the town. Here's a guide to the restaurants to pay attention to this fall.
  • Bakery Orwashers Opens Second Location 100 Years After Original: Century-old bakery Orwashers opened a second location today on the Upper West Side. The artisanal bakery, which announced plans last summer for a second location, opened this morning on the corner of 81 and Amsterdam. In addition to fresh bread and pastries made in house, the new Orwashers will serve a selection of sandwiches and salads with ingredients from local farms.
  • Meet the ‘Five-Star’ Starbucks Barista Who Now Runs One of NYC’s Most Influential Cocktail Bars: Do not be fooled by Ricky Agustin, the dapper and debonair 27-year-old assistant general manager at New York’s storied Pegu Club. Yes, he will adjust his vintage tie clip, and smooth his fitted vest, and happily explain that the cardamom tincture used in the bar’s Ramos gin fizz takes two weeks to make.
  • Where to Eat Poke in New York: When we fingered poké as a burgeoning trend at the close of 2015, we had no idea just how frenzied the Hawaiian-style, marinated fish craze would actually get.

  • New Report Says Climate Change Will Devastate Major Coffee-Growing Regions in the Next 40 Years: Climate change will wreak havoc on the coffee industry: In this century, it will reduce the land fit for coffee production by half, impacting the livelihoods of 120 million of the world’s poorest people. 
  • Carla Hall on Being Black in the Culinary World: Carla Hall has spent much of her career fighting for visibility in the culinary industry, on television (on shows like Top Chef and The Chew) and in publishing. In this animated excerpt from her interview on an episode of the Eater Upsell, Hall recounts the kind of pushback she's faced when trying to bring African and African-American recipes to a wider audience, including questions of approachability that seem to be reserved mostly for Black chefs and writers.
  • This Former Breakfast Staple Is Vanishing From Grocery Stores: Is frozen concentrated orange juice becoming the ghost of breakfasts past?  Data from Nielsen indicates that orange juice sales are down 13 percent since 2012. And frozen orange juice concentrate has taken the hardest hit in sales, falling a staggering 39 percent in the last four years.
  • Twilight of the Four Seasons: The final days and nights of the most important restaurant of the twentieth century.


  • Trend Alert: Breakfast Tacos Have Invaded NYC.  Lunchtime staple Choza Taqueria serves a slightly more complex version of the basic Austin breakfast taco: corn tortillas are filled with scrambled eggs, guajillo salsa, pico de gallo, chihuahua cheese and a choice of toppings like carnitas, chorizo and garbanzo beans. Breakfast tacos can be judged by the signature mush that comes from the fusion of the eggs with the various fillings – Choza passes this test with flying colors. 

  • Philly's Most Lauded Doughnuts & Fried Chicken Are Coming To NYC: If the name Michael Solomonov is memorable to you it's likely because of his new hummus emporium Dizengoff—itself an offspring of the Philadelphia original—in Chelsea market. Solomonov's behind Federal, too, and he's going to be taking over the fryers at Chefs Club of NY on September 9th to show NYC what he's got.

  • Gluten-Free Crepes From Brazil: The Rio Olympics have come and gone, but tastes of Brazil linger. In NoLIta, a group of Brazilian entrepreneurs has opened a new spot that serves freshly made tapioca crepes.

  • Now Chinatown's Getting A Fancy Food Hall, Too: In November, the Canal Street Market arrives at 265 Canal Street, with 12,000-square-feet of both food, beverage and retail components. The full lineup of over 11 vendors hasn't been announced, but an early release names Davey's Ice Cream, Boba Guy's (a bubble tea operation), and Yori Nori, a new food offering from market and mobile vets Mokbar and Korilla. 

  • Downtown Brooklyn Food Hall Delay, Greenpoint Ice Cream: Downtown Brooklyn’s City Point development has delayed the opening of its highly anticipated DeKalb Market Food Hall, a project with nearly 40 vendors like Katz’s and Ample Hills. It was originally supposed to open this fall, but the debut has been pushed back to 2017.

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