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Thursday, April 23, 2015

The Weekly Roundup: San Fran's Tartine NYC Bound, Peek Inside The New Whitney and The Perfect Poached Egg

+NYC NEWS+
  • Beloved San Franciso Bakery Tartine Is Coming To NYC Next Year: Beautiful Bay Area bread will be coming to NYC next year as beloved San Francisco bakery Tartine will be expanding its lauded operation with outposts here, as well as Los Angeles and Tokyo. The bakery has become one with Blue Bottle Coffee, the Oakland-based company purveyor that's one of the big names in artisanal roasting, according to the Times. The New York City outpost is slated to open sometime in 2016.
  • Inside The Colossal New Whitney Museum: The new Whitney Museum is quite big, displays the art reasonably well, and has many windows and doorways and balconies to view the city in all four directions. It seems thoughtfully designed and fits in well with the new Meatpacking District. You will enjoy spending a few hours there on your next visit to the High Line.
  • Inside The Subterranean Passageway That Once Linked Grand Central To The Roosevelt Hotel: Over the weekend, while having dinner at The Roosevelt Hotel, someone told me, "There's a secret train tunnel under the hotel that Roosevelt used to use." This is not exactly true, I soon discovered, but it turns out there is a tunnel under the hotel, which was used by the public as a passageway that connected to Grand Central Terminal. 
  • April Bloomfield’s A Girl and Her Greens: Not a Love Song to Vegetables. In A Girl and Her Greens, vegetables are some of the many colors in our cooking crayon box. And as a result, they get to go on pretty exciting adventures—with meat, yes, but also with cream and adjectives besides “crisp” and “fresh.” April devotes a whole chapter to pairing veg and cream.


+INDUSTRY NEWS+
  • The Best Way to Store Fresh Herbs: What's the best way to store fresh herbs if you want them to stay fresh? I tested out every method I could think of, isolating every variable—light, air, moisture, and temperature—and pushing my herbs to the limit to figure it out.
  • 10 Brutal Restaurant Breakups: Dan Holzman and Michael Chernow were high-school buddies before they founded the NYC mini-chain Meatball Shop. But their solid friendship didn’t prevent the problems that arose due to their business partnership. In order to work out their differences they went to couples therapy, and that serves as the basis for an upcoming CBS sitcom based on the duo.
  • Julia Child's Simple Trick for Perfect Poached Eggs Every Time: We have a trick from Julia Child that will completely change the way you poach eggs. And by "change," I mean be prepared to make flawless poached eggs for the rest of your life. No exaggeration!


+NEIGHBORHOOD NEWS+

  • Commerce Chef Harold Moore to Open NYC's First Meat and Three in the Tommie Hotel: Burger master and Commerce owner Harold Moore is planning to unleash the first meat and three concept on NYC this fall with a restaurant called Harold’s Meat + 3 in the upcoming Tommie Hotel in Hudson Square.
  • Top 10 Brunch Spots in the West Village: Whether you woke up late or your favorite meal is actually brunch, head over to the West Village, where well-known restaurants as well as low-key ones offer their best take on brunch options! Meals can range from light to heavy and simple to diverse. Try a new place every weekend and enjoy a morning full of great plates.
  • Q & A with Cafe Clover’s David Standridge: David Standridge, the former chef at the West Village’s Market Table, might not have been the obvious choice to head up the kitchen at the new, health and wellness-focused Café Clover, which features dishes like Ivory Lentil Risotto, Cauliflower “Steak” Romesco, and Quinoa Tagliatelle with beet greens.  “At Market Table, I was bringing in 300-pound pigs a week,” he laughs.

  • Bark Brings Hot Dogs and Dry Aged Burgers to Greenwich Village on Friday: Bark, the Park Slope-based hot dog specialist, opens its first Manhattan outpost on Bleecker Street this Friday. The new place is much bigger than the Brooklyn original, around 50 seats total, and equipped with a "condiment center," at which diners can load up their sausages with free relishes (sweet pepper, cucumber, or onion), ketchup (fancy Sir Kensington's or Heinz), and mustard.

  • Restaurant Review: Santina in the Meatpacking District.  Santina’s new glass-box building sits under the High Line like an unwisely located greenhouse, but oranges grew on the branches of a little tree, potted palms sat in the corners, heliconia and other tropical flowers gushed from glazed urns above the bar. Servers wore jelly-bean-colored polo shirts and slim-waisted chinos, like Dean Martin reaching for his 9-iron at Pebble Beach.
  • Danny Meyer's Untitled Opening at the New Whitney Museum: Gearing up to open next Friday May 1, Untitled at the new Whitney Museum of American Art in the Meatpacking will be helmed by Gramercy Tavern's Michael Anthony and chef de cuisine Suzanne Cupps. We got a sneak peek at what to expect at the new restaurant, which formerly resided at the Whitney uptown, and the top-floor eatery, Studio Cafe, also run by Anthony's team. 
  • Gansevoort Market Owners Say They Won't Be Kicked Out by McNally Icon Pastis: The hearts of Pastis fans everywhere skipped a beat late last month when rumors surfaced that Gotham's bistro king Keith McNally was eyeing the new and rather roomy Gansevoort Market space for Pastis' resurrection. 
  • Take a bite of the Big Apple’s food markets: New York is not short of tacos bars but research suggested that some of the best in town were to be found at Chelsea Market.  At Sarabeth’s — a renowned bakery chain in the city — we bagged the last of the pumpkin muffins. 

  • Try The Fried Green Tomato Sandwich At Genuine Superette: The Genuine Superette menu is filled with appealing choices—Chef Brad Farmerie is Michelin-starred—some of which will be familiar to Gotham West and Roadside frequenters.  The best thing I had on two visits here on opening weekend was probably the Super Duper Stack Burger, a deliciously messy delight with double juicy patties, gooey melted American, sweet pickles, a "house sauce" with some bite, and optional/required bacon.





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