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Thursday, April 2, 2015

The Weekly Roundup: Madison Square Eats is Back, Food & Wine Best New Chefs and Your NYC Ballparks Eating Guide

  • Pop-Up Paella & More Coming To This Season's Mad. Sq. Eats: There's no official word as to when Shake Shack returns to Madison Square Park, but neighboring food market Mad. Sq. Eats has decreed this season's opening day to be Friday, May 1st. The annual gourmand playground operated by UrbanSpace occupies the space across from Madison Square Park, filling it with a few dozen food purveyors that operate daily throughout the month.
  • Many Restaurants Still Closed, Others Offering Help Near Site of the EV Explosion:  Except for Stage, which reopened its ancient lunch counter to diners (including Helen Mirren) just one day after the explosion, despite being behind police barricades, it looks like everything else on that block between 6th Street and 7th Street is still closed. That includes Bar Virage, San Loco, Paul's Da Burger Joint, Taqueria Diana, Ramen Misoya, and B&H Dairy. According to its Facebook page, B&H only just got in to survey the damage yesterday.
  • 5 New Dishes to Try at Citi Field This Spring: Citi Field, home to the NY Mets, has brought some brand-new food options to the plate for its 2015 season, which you can sample beginning with its first home game on April 13. New to this year's starting lineup (which already includes favorites like Shake Shack and Pat LaFrieda) are offerings from burger savant Josh Capon (El Toro Blanco, B&B Winepub) and impossible-to-get-into East Harlem Italian Rao’s.
    • Yankee Stadium food: Eats by seat. There are more choices than ever before when it comes to ballpark eats. Here are the highlights, broken down by where they're located at Yankee Stadium.
  • Edible Events: April 2015.  There are all manner of fun, food events taking place in New York on a daily basis — from lavish, charity-driven galas to crowded, walk-around tastings and an endless array of pop-ups.  But unless you have the time and money to party seven days a week, you’ll have to be somewhat discerning about what goes onto your calendar.  So here are just a few worthy food celebrations we recommend getting tickets (or making reservations) for now.

  • 2015 Best New Chefs from Food & Wine: It's the moment everyone who cares anything about restaurants has been waiting for—the 2015 Best New Chefs reveal!  The new class of chefs are an innovative, eclectic and incredibly talented group. They include a cook who took over his family’s luncheonette outside Boston, a guy who is making Indianapolis a food destination with transformative breakfasts, and a woman whose Asheville, North Carolina restaurant is the coolest Spanish tapas spot in the country. 
  • Small Plates Grow Up: Small-plates are growing up, and one of the ways we know this is that some grown-ups are starting to enter the fray.  It began innocently enough. Americans woke up to Spanish food, and New York restaurants like Casa Mono (opened in 2003) and Txikito (2007) showed that tapas made a superb canvas for a creative chef. What was, in Spain, a between-meals snack became in this country a freewheeling and inventive meal without the limitations imposed by the appetizer-main course template.
  • A Day In The Life Of Sugar Maple Tappers: Tapping trees not only signifies that spring is right around the corner, but also promises a fresh batch of maple syrup. Just think of what that means for pancakes. Tapping begins when daytime temperatures reach above freezing. A couple of degrees is all it takes to transition from winter to spring -- which in Massachusetts this year happened in the beginning of March.


  • Here's the Recipe for Artichoke Basille Pizza's Magherita Pie: People were always comin' into Basille's and asking for a "regular pie". After a while, we just started callin' it a Margherita because it was fashionable. Most Margherita pies are the Neapolitan style--fresh mozzarella, plum tomatoes, olive oil, and basil. No grated cheese or the American-style Polly-O mozzarella that we love so much at Artichoke. So when we opened our shop, we combined the traditional Margherita with our Staten Island-style pie. We blend Polly-O mozzarella with fresh mozzarella and add some Parmigiano-Reggiano and pecorino. If you talk to a pizza buff, they'll argue that it's not a real Margherita. But who ever wrote the book on that anyway?
  • The Soulful, Satisfying Lebanese Flatbread at Manousheh Will Ruin You for Your Neighborhood Slice Shop: Of all the slice joints that line Bleecker Street and its environs, one of them is not like the rest. Manousheh is named for the flatbread with which the Lebanese traditionally start their day. The small, thin disks of dough are baked to order and topped six ways (eight if you count halvah and Nutella for dessert).

  • The oldest Italian bakeries and pastry shops in NYC:  Joe Parisi opened the bakery at 198 Mott St. and the family-run business has been strong ever since. Now located at 290 Elizabeth St., the original location is the site of the family's delicatessen. Baked in 30-foot brick ovens, the bakery makes bread out of 2,000 pounds of dough each day. 

  • Classic Dive-Turned-Hip Restaurant Happy Ending Loses Its Michelin-Starred Chef: Francis Gabarrus, the Michelin-starred chef who ran La Ville Stings in the South of France and worked with Alain Ducasse, Joel Robuchon and Thomas Keller, has quietly slipped out of Happy Ending, the former Broome Street club turned serious dining establishment, after just four months at the helm. It's unclear why, and few critics had weighed in on his cooking, but for what it's worth, Amelia Lester recently described the menu as "uninspired" and overpriced when reviewing it for the New Yorker.
  • Chinatown comes into its own: Chinatown has held out as the largest ethnic enclave in Lower Manhattan, but while development has largely occurred on the outer edges, brokers expect to see the neighborhood change rapidly in the next decade.

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