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Thursday, March 5, 2015

The Weekly Roundup: NYC Best Delis, Food Hall News and a Pizza Tossing Lesson


+NYC NEWS+
  • City Kitchen Is the Massive New Food Hall That Times Square Has Been Waiting For:  City Kitchen is a 4,000-square-foot food market at Eighth Avenue and 44th Street. It could be just what Times Square needs: Vendors include Luke's Lobster, Whitman's, Kuro Obi (a brand-new ramen offshoot from Ippudo, which will apparently offer brand-new noodles specifically made to stand up to takeout), Azuki Sushi, ilili Box, and Gabriela's Taqueria.
  • Check Out the Oldest Surviving Footage of NYC: Yestervid compiled the alleged “oldest surviving footage of recognizable parts of New York City,” and stitched together an easily-digestible clip. Each of the twenty-eight snippets is accompanied by graphics indicating map coordinates of the shooting locations.
  • What It Takes to Cut the Coveted Legendary Pastrami at Katz’s: Grub Street spoke with De La Cruz about how long it takes to learn to cut Katz's famous pastrami, the added value of hand-cut meat, the importance of both tips and pickles, and what, exactly, will happen to you if you lose your ticket.
    • New York City’s 8 Essential Delicatessens: In the world of delis perhaps more than anywhere else, nostalgia is all. But for those who equate the smoky, salty, overstuffed, full-sour, schmaltz-seasoned flavor of the Ashkenazi delicatessen with the identity not only of the New York Jew but of the New Yorker, period, the genre is consecrated ground, worthy of preservation. Here are our favorites.
  • The No-Reservations Generation Grows Up: How Bookings Came Back. For a while there, it seemed as though New York's restaurants might never take proper reservations again.  And so it's surprising that, in the last few months, restaurants that might have appealed to that generation — even ramen shops like Orkin's, or Long Island City's extremely popular Mu Ramen — have taken a step back and begun taking traditional reservations once more. 


+INDUSTRY NEWS+


+NEIGHBORHOOD NEWS+


  • Chef Lineup Announced for Dan Barber’s Food Waste Pop-Up, WastED:  A high-profile experiment in wasting nothing will start on March 13 at Dan Barber’s Blue Hill restaurant in Greenwich Village. That’s when the restaurant will turn into a pop-up called wastED, to run through the end of the month, with a menu of dishes devised from leftovers like stems, peelings, rinds and bones, by a roster of guest chefs who will change each evening.

  • The 10 Best Things to Eat at Chelsea Market: One of the original indoor food halls (before newcomers like Gotham West and Gansevoort), Chelsea Market's offerings get more extensive every year as new vendors settle in. Here are some of our favorite things to eat inside the massive avenue-wide destination.
  • NYC food halls: The eating and socializing scene is booming. The Gansevoort Market in the Meatpacking District opened this fall and has tables for eating under a skylight in the refurbished 8,000-square-foot space. Vendors include: David Bouhadana's Dojo Express, Tacombi, Feel Food, The Bruffin (dedicated to what becomes of a cross between and muffin and a brioche), Cappone's Salumeria and Luzzo's pizza
  • Meatpacking Mecca Packs in History: Why is it called the Meatpacking District when there are only six meat packers there, down from about 250? Inertia, most likely.  Located on the shore of the Hudson River, it’s a relatively small district in Manhattan stretching from Gansevoort Street at the foot of the High Line north to and including West 14th Street and from the river three blocks east to Hudson Street. Until its recent life as a go-to high fashion mecca, it was for almost 150 years a working market: dirty, gritty, and blood-stained.





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