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Friday, January 2, 2015

The Weekly Roundup: Our Guides Share Their Faves, NY Sparkling Wines and Salumi Tour of Italy

  • Six Professional Food Guides Share Their Favorite Restaurant Experiences: Foods of New York tours shares their favorite food experiences with The Daily Meal from their unique “insider” perspective.
  • Foods of New York Tours: I had a super tourist moment, food tour in downtown Manhattan. My brother in law proposed this activity for my sister's birthday outing. If you know me, I love anything that involves New York and culture so I was all for it. However, I was initally skeptical because although I've taken a BYOB painting class as well as cooking class, the thought of eating and touring, especially in the dead of the winter, seemed improbable.
  • Foods of NY Tour: Chinatown! Food Tours are a fabulous way to explore a borough or section of a large city. When it comes to the big apple, the array of cuisines and restaurants can be overwhelming even to a New Yorker like myself. I stumbled upon Foods of NY Tours: a walking food tour company filled with tons of delectable options. 


  • Tacos Al Pastor's Story Of Origin May Surprise You: Thanks to Empellón Al Pastor, a new restaurant catching everyone's attention in New York City, we recently rediscovered the glory of tacos al pastor. You know what happened next. We started reading up on this Mexican pork dish, and we were delighted to discover the surprising origin of tacos al pastor.


  • Sietsema's Five Best Burgers, Soups, Pizzas, and Tacos of 2014: Plain Cheese Slice at Joe’s — Yeah, Joe cloned himself last year up on 14th Street, and the plain cheese slice remains a paragon of its type at both places — of the humble neighborhood variety, with a nice sauce slightly on the sweet side, good cheese, and most important of all a perfect crust. 
  • The Elk Channels Pacific Northwest Cafe Culture in the West Village: The Elk's full name is "The Elk: A Specialty Coffee Shop & General Store." But the "general store" area is really just a wall of well-curated artisanal products, like Prospector Co. beard oil  and Bees Knees Spicy Honey. 

  • The Bars That Made America Great: With the likes of Bob Dylan, Bruce Springsteen, and Bill Cosby peddling their wares on the legendary stage of Cafe Wha?, it’s no surprise the Greenwich Village bar has taken on a reputation of legendary proportions.

  • Sietsema Pays One Last Visit to the Old El Quijote in the Chelsea Hotel: Last June news surfaced that the real estate group that now owns the Chelsea Hotel also acquired El Quijote, the ancient Spanish restaurant situated on the ground floor. And early in December the announcement came that chefs Lee Hanson and Riad Nasr would helm the restaurant — the pair formerly worked at Balthazar, Pastis, Schiller's Liquor Bar, and Minetta Tavern. Even though the new owners claimed the menu and feel of the place would remain intact, cynics had their doubts.
  • EMM Group to Fill Ill-Fated La Cenita Space Once Again, This Time With a Tony's Di Napoli: The EMM Group's most troubled restaurant space, last home to Akhtar Nawab's La Cenita and its short-lived, Nawab-less remake, La Cenita Steak, and before that, Abe & Arthur's, finally has a new tenant. This time around, EMM has teamed up with Tony's Di Napoli, so that the Midtown Italian restaurant can bring its heaping platters of red sauce to the Meatpacking District.

  • A Salumi Lover's Tour of Italy: Chef Christopher Lee, who helmed the kitchen at Chez Panisse between 1987 and 2003 and helped put Alice Waters’s locavore haven on the map, first immersed himself in Italian salumi-making in 1988.Today, he oversees the in-house salumi program at New York City’s il Buco Alimentari e Vineria, the only restaurant in the city permitted to cure its own meats on-site.

  • 4 Modern Spins On General Tso's Chicken: New Yorkers probably have their go-to spots for General Tso's Chicken, and while the sticky-sweet dish is a familiar sight in just about every Chinese restaurant, its origins are murky: who was General Tso and what did the guy know about fried poultry?

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