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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.


  • 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.

  • 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.

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