Thursday, October 23, 2014
The Weekly Roundup: Be a Grilled Cheese Expert, An Apple Guide For The Season and a Taco Tour at Cafe El Presidente
- New Zagat Guide Has a Few Surprises: Two restaurants whose owners once worked at Peter Luger Steak House give perennial award winners like Per Se and Marea a run for their money in the 2015 Zagat Guide to New York City restaurants, released on Wednesday.
- Café El Presidente Offering Up New Taco A Day For Two Weeks: Taqueria Café El Presidente has made a splash since opening in Flatiron earlier this year. And for the next two weeks they'll be taking diners on a regional taco tour of Mexico, offering up a new taco special hailing from a different Mexican state each day.
- Meet the Venezuelan Arepa King of NYC: The affable owner of Arepas Café (and its newer sister, Arepas Grill, which opened last year) in Astoria, Queens, Romero is betting that these cornmeal cakes from his native Venezuela—seared on a griddle and packed with an array of savory fillings—may one day be as widely eaten as, say, Mexican tacos.
- A Guide To Choosing The Best Apple For Pies, Cider And More: This little chart should help you pick the perfect apple for whatever you have in mind -- whether you intend to whip up a pie, cider, butter or sauce... or you just want a crunchy, crisp addition to your office lunch.
- The Science of Baking Bread (And How to Do it Right): Today we're going to discuss what equipment we need, how to score bread, talk all about what really goes on inside our ovens during baking, and how those processes transform dough into bread.
- In Umbria, an Italian Olive Oil Worth the Accolades: Ms. Antonelli Franceschini and her husband, Augusto, make an extra-virgin olive oil called Cuore Verde, using only young moraiolo olives that they grow on small plots of land on the gentle hills around Spello. The enoteca sells and serves it.
- HOW TO MAKE THE ULTIMATE GRILLED CHEESE: Chef Amy Stonionis of Murray's Cheese Bar breaks down the golden rules of grilled cheese perfection, and gives five tried-and-true combos that totally swag it out.
- Brooklyn's Duet Bakery Spawns a Brasserie in the Old Centro Vinoteca Space in the West Village: The prime real estate where Centro Vinoteca once stood on Barrow Street finally has a new tenant, a French restaurant called Duet Brasserie.
- Sushi Nakazawa is Zagat's Top Newcomer of the Year: In the fall of 2013, Sushi Nakazawa opened on a quiet block in the West Village. Instantly, the small restaurant become New York City’s hottest sushi restaurant, a popularity reflected in the results of this year’s Zagat survey: with a food rating of 27, it’s this year’s top-ranked newcomer.
- Sorry, Michelin, Zagat Survey Says Sushi Nakazawa Is NYC's Best New Restaurant: Today, nearly a month after Michelin excluded Sushi Nakazawa, New York's best-reviewed new sushi spot, from its yearly list of "starred" culinary establishments, Zagat has named that white hot raw fish bar New York's best new restaurant in its 2015 guide.
- Gansevoort Market Puts Pizza, Tacos, and Lobster Rolls Under One Roof: With Chelsea Market approaching capacity, outer-borough fixtures and Smorgasburg vendors seeking their places in the High Line's shadow have had to look elsewhere. Enter Gansevoort Market, which opened last week in an 8,000-square-foot warehouse once home to a 19th-century trading post, on a street now better known for Bubby's and The Griffin.
- Nordic menu available at Cull & Pistol in Chelsea Market: A trip to Norway may not be in your future, but a visit to Chelsea Market offers a quick escape to the Nordic regions with just a few plates.
- Zagat Survey Declares Paulie Gee's The Best Pizza In NYC: …for tacos, Tacombi at Fonda Nolita.
- Gaphattan-style food court headed Downtown: The second phase of the massive retail and residential development City Point has topped out on the former site of Albee Square Mall and, a developer has revealed, it will include a “Chelsea-Market-style” bazaar and food court featuring 40 sellers and a bevy of Brooklyn restaurants.
- Sunset Park, Brooklyn, is becoming a hotspot for gourmet food manufacturing: Waterfront Industry City space is home to Li-Lac Chocolates, Colson Patisserie, Blue Marble Ice Cream and others.