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Thursday, November 13, 2014

The Weekly Roundup: Shop Like a NYC Chef, Know Your Steak and a Chat With Il Buco Alimentari's Head Baker Kamel Saci



+NYC NEWS+
  • Shop Like a Chef; Pros Share Their Favorite Food Stores:  Even the experts pay retail sometimes. We tagged along to their favorite food stores to learn what they buy and how they cook it.
  • 17 Excellent Local Beers That You Should Be Drinking: From chocolate-layered imperial stouts to bitter and balanced IPAs, a breakdown, by category, of the best bottled and on-tap beers made in and around New York City. 
  • Out of Dust and Debris, a New Jewel Rises: The glass-and-steel prism called Fulton Center began life as a public-transit labyrinth, a spaghetti-bowl tangle of dimly-lit corridors, narrow switchbacks and baffling signage cobbled together out of five subway stations built in the early 1900s.  A century later, and more than a decade after part of the Lower Manhattan subway complex was destroyed in the Sept. 11, 2001 terrorist attacks, the nine subway lines that converge on Fulton Street and Broadway have been knit together anew.


+INDUSTRY NEWS+
  • Against the Grain: Sales of gluten-free products will exceed fifteen billion dollars by 2016, twice the amount of five years earlier. The growing list of gluten-free options has been a gift for many children, who no longer have to go through life knowing that they will never eat pizza, cookies, or cake. 
  • Steak Cuts Explained in Two Minutes: Know your steaks!
  • 20 Major Restaurant Openings Around The United States This Winter: As we transition from fall to winter, some of the openings we wrote about in our many fall previews are still in the oven, if you will. And on top of that, new projects with winter openings have been announced. Here are 20 we are keeping our eyes on from around the United States.


+NEIGHBORHOOD NEWS+

  • 44 Specialty Food Shops That You Need to Know: Rob Kaufelt, who’s owned the Greenwich Village Murray's Cheese shop since the ’90s, has done more than function as the headmaster of a finishing school for smart young cheesemongers—many of whom, Anne Saxelby among them, have gone on to open their own shops.
  • The Ultimate Guide to NYC Omakase Meals: Perhaps the trickiest table to snag in NYC right now is chef Daisuke Nakazawa's $150 omakase, which is made in the Edomae style (a simple style that originated in Tokyo as street food). The cozy West Village sushi den offers this 20-course, nigiri-only experience that boasts Tokyo-level sushi without pretense.




  • Still Got It: Xi'an Famous Foods: Chinese food chainlet Xi'an Famous Foods has not so subtly spread its delectable seed over the years, bringing its noodles, soups, burgers, and other specialties to locations on the East Village, Chinatown, Midtown, and the Upper West Side.
  • Around the World in 25 Shops; Where to Buy International Food in New York: Hong Kong Supermarket, this supercolossal branch of the California chain peddles practically every Pan-Asian pantry item you can imagine and then some.
  • How Racism Created America's Chinatowns:At their height, there were dozens of Chinatowns, in big metro areas like Los Angeles and Chicago and in smaller cities like Cleveland and Oklahoma City. You might think of these neighborhoods as places to eat dim sum and buy knickknacks, but the reasons they initially formed are much more complex -- and political.




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