Thursday, March 5, 2015
- 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.
- Meet the 2015 America’s Classics: Today we're excited to announce the recipients of one of our most popular awards: the America's Classics! This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. Read on to learn more about our 2015 America's Classics. These awards will be bestowed at the James Beard Awards Gala at Lyric Opera of Chicago on Monday, May 4.
- America’s Breweries Dangerously Close to Running Out of Funny Names for Their Beers: With 3,000 breweries, some estimates say there are at least 30,000 different craft beers available right now, too. Of course, there's bound to be overlap with the names. And as a result of all these similarities, trademark disputes have actually become quite common — and things seem to only be getting more complicated for brewers who just want to call their beers something, anything.
- Why Tossing Pizza Dough Isn't Just For Show: Tossing pizza dough in the air also helps retain moisture. Some pizza makers use a press or dough sheeter to flatten out and spread the stuff out, but these devices lead to dry, crunchy crust. Spinning flattened circles in the air not only avoids this dilemma, but the technique actually helps ensure the correct amount of moisture.
- Here's A Logical Reason Why Certain Cuts Of Meat Are Tougher Than Others: We all love ourselves a chunk of short rib falling right off the bone or a slice of fatty pork belly. But what exactly makes these cuts more tender than, say, the tougher flank? Our friends at ChefSteps break down the basic science in a short article, along with a video.
- Upscale Sports Bar The Windsor Temporarily Shuts Its Doors in the West Village: The Windsor, an upscale sports bar with a strangely aristocratic British name, has temporarily shuttered its West Village outlet. A sign posted outside says that the bar is closed for renovations, but a neighbor reports that there's no indication of reopening anytime soon and an Eater photographer didn't spot any construction workers when he visited yesterday.
- Weather Underground, a radical left-wing group, accidentally detonates a bomb in Greenwich Village in 1970
- 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.
- Plan Ahead for Einat Admony and Anita Lo’s Awesome Passover Dinner: This year, for her annual Passover Seder dinner at Balaboosta, Einat Admony is bringing on a guest chef: Annisa's Anita Lo. Together, they'll cook dishes like duck-matzo-ball soup, beef brisket with red dates and harissa, Chinese broccoli, and butternut squash with Asian tahini — a fusion of their two styles of cooking.
- Danny Bowien Has Created a Squid-Ink Bagel for Black Seed: From March 9 to 15, the Nolita shop will feature Ivan Orkin's Japanese-Everything-spice bagel with aonori (or, seaweed) cream cheese and ikura-egg salad.
- Lantern Festival 2015 Dates, Facts, Traditions And Food: How To Mark End Of Chinese New Year. The Lantern Festival is celebrated on the 15th day of the first month of the lunar calendar, and it falls on Thursday this year. The festival, observed by the lighting of lanterns, also marks the end of Chinese New Year celebrations, which began on Feb. 19.