Thursday, January 8, 2015
The Weekly Roundup: Cronut free Ansel Bakery, High Prices = Zero Stars and Major Food Group Closes Torrisi...Opens Santina
- EXPLORING NYC WITH FOODS OF NY TOURS: One of the most incredible aspects of living in NYC is having access to so many unique and varied food choices. However, with there being so many restaurants and cultural neighborhoods it can be challenging to see and experience everything! Enter, Foods Of NY, an interactive and fun tour experience that started in 1999 by Todd Lefkovic whose goal was to introduce locals and visitors to the ultimate, off-the-beaten-path, food and cultural experiences.
- Veggie Fight: The Lengths Chefs Go to Secure New York’s Finest Produce. With all the veggie love going on today, though, it's become more important and more difficult than ever for chefs to get the exact produce they need — which means they do everything they can to give themselves an advantage.
- Restaurant Review: Kappo Masa on the Upper East Side. The cost of eating at Kappo Masa is so brutally, illogically, relentlessly high, and so out of proportion to any pleasure you may get, that large numbers start to seem like uninvited and poorly behaved guests at the table.
- Streit’s Matzo Factory Is Leaving the Lower East Side: Streit's Matzo Factory, the 90-year-old Lower East Side bakery currently owned and operated by fifth-generation family members, will cease operations as soon as the last orders for Passover are completed. The parcel that has been home to the bakery since 1925 consists of four tenement buildings, and has been purchased by an unidentified real estate developer.
- Penn Station: A Place That Once Made Travelers Feel Important. Completed in 1910, the original Penn Station was intended to symbolize not only its powerful corporate owner but also New York’s status as the most vital city in a nation that was becoming a political and economic superpower.
- How the Restaurant Game Is Played: Mastering the rules of a famously punishing industry in an exceptionally expensive city.
- Ferran Adrià Feeds the Hungry Mind: The Former El Bulli Chef Is Now Serving Up Creative Inquiry.
- Foie Gras Is Once Again Legal in California: The ban on the sale and trade of foie gras, the luxury product made from duck livers enlarged by a process of force-feeding, has just been overturned in federal court. The details of the legal development will no doubt flummox animal-rights and welfare groups everywhere, but dozens of chefs have been euphorically tweeting the news. A lobbying group involved with the case says that U.S. District Court for California's Central District Judge Stephen Wilson ruled that the ban "went too far and encroached upon the domain of federal law.”
- City flipped on foam ban, industry official charges: The administration's decision means that as of July 1, food-service establishments, stores and mobile food commissaries can’t use single-service foam products. Some restaurant owners fear this will increase their costs. The ban also extends to the sale of polystyrene loose-fill packaging, better known as packing peanuts, in the city.
- Dominique Ansel Won’t Serve Cronuts at His New Bakery: Stop the laminated dough presses: In addition to debuting a Tokyo bakery later this year, it turns out that Dominique Ansel will also open in the West Village, at 137 Seventh Avenue South in the short-lived Landbrot space. Notably, when it opens this spring, he tells the Times, there will be no Cronuts.
- Lawsuit-Happy Americans Are Ruining King Cake Trinkets for Everyone: François Payard bakeries this year will bury whole magnets shaped like Le Creuset cookware in the folds of its galettes des rois.
- What to Eat at Santina, Major Food Group’s New Spot, Opening Monday at the High Line: When Major Food Group won the bid to operate a restaurant attached to the High Line’s new headquarters, partners Mario Carbone, Rich Torrisi, and Jeff Zalaznick took culinary cues from their surroundings. Before the area became the meatpacking district, it was a farmers’ market, and before landfill expansion, the plot had been coastline. And so Santina, named after Carbone’s Sicilian-immigrant grandmother, focuses on coastal-Italian food, primarily fish and vegetables.
- Torrisi Closes Its Doors to Make Way for a New Shiny 15-Seat Fine Dining Restaurant: After precisely five years and one night of red sauce, Torrisi Italian Specialties quietly shut its doors following dinner service on New Year's Eve.
- From Chicken Parm Heroes to 10 Course Tastings: A Torrisi Italian Specialties Retrospective: On New Year's Eve, exactly five years and one day since opening its doors on Mulberry Street, Torrisi Italian Specialties as we know it closed for good. The Torrisi boys will replace it later this year with a new, 15-seat fine dining restaurant, which shouldn't really be too much of a surprise to anyone familiar with the history of the diminutive restaurant. So, in honor of the end, here's that history now, in timeline form.
- Watch Mission Chinese Food's Angela Dimayuga Talk Creativity and Face-Melting Food: Director and cinematographer Drew Reilly trailed Mission Chinese Food's executive chef Angela Dimayuga as she and Danny Bowien prepared to open the restaurant's doors for a second time in New York, and came up with this short documentary.