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Friday, October 25, 2013

The Weekly Roundup: A Knish Shortage, Bubby's Opens, South Dakota Wine

  • Foods of NY Tours Blog, Shopkeepers Secrets #15: Rocco's: If you’ve ever walked down Bleecker Street, you’ve probably noticed the colossal cookies in the windows of Pasticceria Rocco, a family-run Italian bakery. You know you want them. What you might not know is that the cookies—in flavors ranging from traditional chocolate almond to contemporary marshmallow brownie—are only one of hundreds of homemade treats that the Generoso family has been serving since 1974.

  • Bloomberg calls for boycott of ‘low-grade’ restaurants: He’s not a restaurant critic, but Mayor Bloomberg is giving a thumbs-down review to more than 4,500 of the city’s eateries. Hizzoner told a meeting of medical researchers that anyone dining at restaurants that post anything less than an A grade from inspectors is taking a chance with their health.
  • From Small Fire, a Great Fried-Knish Famine: Like the hot dog, which hit the streets of New York just before the knish’s debut in the late 1800s, the knish has not only endured, but also lived to spawn dozens of variants. But knish eaters have found themselves stymied since a small fire broke out at the end of September at Gabila’s Knishes, the Long Island factory that produces most, if not all, of the city’s fried knishes, tearing a small but keenly felt hole in the city’s economic fabric: a shortage of knishes.
  • New York City Food Film Festival: Indian feast “Cook, Pray, Eat,” whipped up by chef Jehangir Mehta on Saturday, is one of the highlights of the seventh annual New York City Food Film Festival. It’s simple: See the movies, dine on the cuisine. Running through Oct. 27 at the AMC Village 7 Theaters, the event benefits the Food Bank for NYC. 

  • Five Dietary Fads That Have Changed the Way We Eat: Here are five earlier nutritional fads that have profoundly affected the way we eat, and especially the way we eat in restaurants. Though these fads may go out of style or be discredited, the effect on menus seems permanent.
  • Growing a Wine Destination in South Dakota: Over the past five years, the number of wineries in the state has increased from 15 to 25. The state’s winemakers are expected to produce a total of more than 105,000 gallons of wine this year, breaking six figures for the first time — a far cry from the 230 gallons produced 16 years ago, when the state had just one winery. Wineries are reporting large increases in visits, and tour companies have recently started offering bus trips to wineries.


  • Secrets of the Murray's Cheese Cave With Josh Stein: From piemakers to fish butchers to cheese mongers, the restaurant industry is full of the highly skilled and under appreciated. Welcome to "Amateur Hour with Joshua David Stein," Eater's newest video series, where we learn at the feet of these industry masters and try, failing spectacularly, to learn their craft. Today: Stein goes inside the caves and behind the counter at Murray's Cheese.

  • New York University to launch wireless car charging pilot program near Washington Square Park: New York University is looking toward a future of electric vehicles as it plans to install wireless charging plates new Washington Square Park in New York City. Designed to top up the batteries of two Smart Fortwo electric vehicles, the wirelss charging system could lead to larger programs allowing electric cars to charge simply by passing over wireless charging spots embedded in manhole covers. The program is set to launch in 2014.

  • First Look at Bubby’s New Meatpacking Outpost, Open 22 Hours a Day: Ron Silver's opening a third location of his popular Tribeca diner this week (there's a Bubby's in Japan!), and it's conveniently located right across from an entrance to the High Line. Like the original, it'll serve comfort food around the clock, but this location also has a takeout window (which will offer pulled-pork sandwiches and tacos after 11 p.m.), an outdoor café, and a dessert shop with an old-fashioned soda fountain. Plus: There's an impressive coffee program, with Blue Bottle and Stumptown beans. 
  • Morimoto's Bisutoro Opened Monday: Chef Masaharu Morimoto has opened the revamp of his critically panned Tribeca Canvas. The new restaurant will not, as previously reported, be called Canvas, but instead Bisutoro, after the Japanese word for bistro. This time around, Morimoto has partnered with Patrick Fahey and Emmanuelle LaSalle Hill, of the nearby Macao Trading Co., and Tommy Hill, of Los Americanos.
  • Expert Advice: The Best Shaving Soaps: "When your beard is properly hydrated, the hair is about 25 percent more elastic," says John Scala, CEO and founder of The New York Shaving Company. "That means you can shave closer with less irritation."


  • Lots of Dim Sum Feeds a Starry Career: At Nom Wah Tea Parlor in Chinatown, where I met Chris Cannon for lunch recently: Mr. Cannon, 52, has spent his entire career in New York City restaurants, starting in 1979 in the accounting office at the old Gloucester House and becoming its chef after graduating from Brown. It seems incredible that his fascination with restaurants began in this dim sum parlor on Doyers Street, which opened in 1920 and resembles a coffee shop with its tiled floors and red vinyl booths. 

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