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Friday, June 6, 2014

The Weekly Roundup: We're on the BIG list, Murray's expands and Big Apple BBQ returns


  • NYC asks state’s top court to revive big-soda ban: A lawyer for New York City cited the threat to public health posed by obesity and the direct link to sugary drinks in asking the state's highest court to cap beverage sizes in restaurants, movie theaters, stadiums and arenas.  The city is seeking to revive the rule proposed by former Mayor Michael Bloomberg after it was struck down by a lower court following lawsuits from trade groups whose members include Coca-Cola Co.
  • Proposed Hudson River casino clears local hurdle: The Rensselaer Common Council voted Wednesday in favor of a resolution supporting a casino proposed from Flaum Management and the Chickasaw Nation's Global Gaming Solutions. The developers revealed earlier this week that they had shifted their focus to a casino site in the city of Rensselaer from a site off the Thruway in neighboring Albany, which was unsuitable for the large-scale resort.
  • Big Apple Barbecue Block Party 2014: What to Eat: The 12th annual Big Apple Barbecue Block Party (BABBP) rolls into town this coming weekend, bringing pitmasters and barbecue styles from across the nation to Manhattan. Started way back in 2002 by Danny Meyer and erstwhile Blue Smoke pitmaster Kenny Callaghan, the event has had a seminal impact on barbecue in the city, giving many New Yorkers their first taste of authentic barbecue. This year the lineup includes pitmasters from eight states as well as an unprecedented number of local participants.
  • The Black-and-White Cookie's Curious History: No pastry — except perhaps the cheesecake — is more closely associated with New York City than the black-and-white cookie. This flattened dome of fine-textured cake, with a coating of chocolate and vanilla fondant bisected in the middle to keep the flavors apart, is really not a cookie, but a "drop cake." 

  • Hudson Eats is Now Officially Open to the Public: Hudson Eats officially and (almost) fully opens to the public: The hugely anticipated high-end food hall at Brookfield Place features counters from Mighty Quinn's, Black Seed, Blue Ribbon Sushi, Umami Burger, Num Pang, Dos Toros, Tartinery, Little Meunster, Olive's, Chop't, Dig Inn, Skinny Pizza, and Sprinkles cupcakes, plus plenty of seating (ranging from high stools to round banquettes) and a good view of the water.
  • Coravins Have Been Causing Wine Bottles to Explode: The makers of the Coravin, the high-tech wine-saving device that has become popular among many of the city's top sommeliers, have just halted all sales after reports that the Coravin was making wine bottles explode. The expensive device allows a sommelier to pour a glass of wine through a needle inserted into the cork, and then preserves the rest of the wine by injecting inert gas back into the bottle. Coravin representatives say that the likelihood of the pressure from that gas causing a bottle to break is rare, but that nonetheless there have been seven reported cases of bottles exploding, one of which caused "lacerations."
  • Shake Shack to celebrate "decade of shack" in NYC from June 9th-13th: Raise your shakes high! Danny Meyer’s Union Square Hospitality Group (USHG) will celebrate Shake Shack’s 10th Anniversary with a week-long series of culinary collaborations and birthday bash at the original Shake Shack in New York City’s Madison Square Park, which opened in June 2004.


  • Murray's Cheese Shop Expands Store and Menu: Murray's Cheese Shop has undergone a complete revamp and expansion that included adding an additional 1000 square feet of retail space. To accomplish this the Murray's team annexed a neighboring storefront and moved the cheese cave from Greenwich Village to a large facility in Queens. The added elbow room has been used to increase the kitchen space and expand the grocery and prepared food offerings. 
  • City Wants Coal Oven Pizzerias to Buy $10K Air Filters: Mayor Bill DeBlasio is a backing a new piece of legislation that would require pizzerias with coal-fired ovens (and wood-fired ovens, for that matter) to install a pricey air filter in order to cut down on carbon emissions and other air pollutants. If the law passes, many of the city's oldest and finest pizza establishments, including Totonno's, Grimaldi's, Lombardi's, Patsy's, and John's of Bleecker Street, will have to shell out $10,000 or more to install a filter on their iconic ovens.
  • Wisconsin Spirits, Meet New York Cocktails: Wisconsin has exercised an inordinate influence on New York dining and drinking of late. Fedora and Perla are part of a downtown collection of restaurants that has been named Little Wisco for the high number of employees who hail from the Badger State, where Gabriel Stulman, one of the partners, attended college.
  • Review: Sushi Nakazawa's Stunning Fish, Service Hiccups:If you frequent restaurants that require those increasingly rare commodities known as "reservations," it's likely you've mastered an urban skill as difficult and in demand as computer coding. That skill is punctuality. Arriving on time in New York, after all, isn't so much a passive courtesy as it is a stressful, chess-like effort in self-mobility.
  • Greenwich Locksmiths is one of the City’s coolest places: Nick Carr, a movie location scout for movies shot in and around New York City for the past four years, pens Scouting New York which takes you outside, inside, and even underneath some of the most unique places across the Metropolitan New York area.

  • Joe's Dairy Is Closed, But You Can Still Score Its Precious Mozzarella In Manhattan: SoHo cheese and meat institution Joe's Dairy closed its retail operation a year ago, leaving devotees of the shop's famed mozzarella to score their curds elsewhere. But while the shop shuttered, the cheese making went on behind the scenes, with the crew stretching out the luscious product to restaurants around the city. Luckily, the ever-observant Jeremiah Moss of Jeremiah's Vanishing New York spotted the cheese for sale just around the corner at M & O Market and Deli; and all was right with the world.

  • Easy Being Green: West Chelsea Farmers Market Now in Season: Starting on June 7, West Chelsea residents lacking the time, inclination or physical mobility to trek to the Union Square Greenmarket will have a hyperlocal reason to eat right. At the Down to Earth Farmers Market, you’ll have a better chance of finding preserves than preservatives.  Dickson’s Farmstand Meats will have a selection of the high-quality beef, lamb, pork, and poultry you can always find at their Chelsea Market location.

  • Chinatown’s New Immigrants: Why Easternmost Canal Street Is Feeling More and More Like Brooklyn: The wedge of Lower East Side real estate bounded by Allen Street on the west and Seward Park on the east, East Broadway on the south and Canal to the north, is an amalgam of cut-rate bus companies, Chinese dumpling factories, and 99-cents-plus stores, its oldest structures still inscribed with Hebrew lettering but long colonized by an ever-expanding Chinatown.
  • Nom Wah Dim Sum Parlor Is Expanding to Philadelphia: Nom Wah Tea Parlor, the historic dim sum restaurant in New York City’s Chinatown, will open a second location in Philadelphia.  Nom Wah first opened its doors on Doyers Street in 1920, and is thought to be perhaps the very first dim sum parlor in Chinatown.


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