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Thursday, July 2, 2015

The Weekly Roundup: Commerce Restaurant Closes, Famous Nathan's Facts and A Few Fourth Of July Sides

  • How New York's Peter Luger Chooses Its Steak: Watch as professional carnivore Nick Solares rides along with Jody Storch of New York's classic steakhouse Peter Luger and learns how she hand selects the best cuts for her family's legendary restaurant.
  • Introducing the J-Cone, New York’s Kookiest New Novelty Ice Cream: There are plenty of great, distinctive ways to eat ice cream in New York, of course, but there's now yet another new treat that makes everyone's favorite summer sweet seem fresh again: the J-shaped cone sold at J-Play Ice Cream, a new food truck roaming around Soho.
  • City Landmarks Commission Maps 150 Years of LGBTQ History In The Village: New York City is "taking pride" in its storied LGBTQ history, with an interactive online map showing the historic gay landmarks around the Village over the past 150 years.  Produced by the city's Landmarks Preservation Commission, which just declared the Stonewall Inn the city's first official cultural landmark, the map is a geographic history of places where gay New Yorkers lived their lives.
  • Thomas Keller’s Per Se Agrees to Pay $500,000 After Withholding Servers’ Tips: According to this legal agreement with the New York State Attorney General, brought to light by Times labor reporter Noam Scheiber, the restaurant will pony up half a million dollars after an investigation uncovered practices that, the AG's office says, withheld tips from service employees.
  • 15 THINGS YOU DIDN’T KNOW ABOUT NATHAN’S: Ah, Nathan’s Famous Hot Dogs. That place where they... make famous hot dogs? On Coney Island, I think? Isn’t that where they do the hot dog eating contest? Weirdly enough, despite the fact that it’s a nearly-100-year-old NYC institution that hosts the world’s most famous nationally televised competitive eating contest every single year, you still know basically nothing about Nathan’s.

  • A Visit to the Le Creuset Factory: Today, Le Creuset remains a popular brand, not just in France, but around the world, including across Europe, in the United States, and in Japan. (The last two are the largest buyers of their cookware in the world.) The original foundry was started in 1925 in the North of France, in Fresnoy-le-Grand, and is still making cookware today the same way they’ve been doing it for nearly a hundred years. The factory isn’t open to the public, because it’s an actual working foundry and isn’t set up for visitors.
  • Whole Foods Executives Admit to Overcharging Customers: In a two-minute-long video posted to YouTube, Whole Foods co-CEOs Walter Robb and John Mackey have 'fessed up in the wake of charges by New York City officials that the company "routinely" overcharges customers. The statement is a complete 180 from the company's initial stance.
  • Ben & Jerry's Renames Beloved Flavor To 'I Dough, I Dough' To Celebrate Gay Marriage Legalization: Equality has never tasted so sweet. On Friday, Ben & Jerry's renamed its iconic "Chocolate Chip Cookie Dough" ice cream flavor to "I Dough, I Dough," in celebration of the historic Supreme Court decision to legalize gay marriage nationwide.
  • 18 Sides and Salads for Your July 4th Festivities: Meat tends to get all of the glory at summer grill-outs, but that doesn't mean it shouldn't be accompanied by equally tantalizing side dishes. I'm talking flavorful grilled vegetables, cooling salads, and saucy baked beans. We've got 18 recipes to complete your Fourth of July feast that'll almost make your guests forget about those smoky, savory ribs.


  • NYU Is Finally Cleared to Expand Greenwich Village Campus: Today, New York State's highest court of appeals ruled in favor of NYU, granting the university the right to proceed with the long-planned expansion. The Court of Appeals found that the land NYU wants to build on is not, as opponents argued, parkland, and therefore, the university can move forward with development without needing special approvals from the state.

  • COCKTAIL CULTURE: Highball Season.  The Hudson Cooler, Courtesy of Brian Matthys, from Corkbuzz in New York City.  At the wine-centric Corkbuzz bar in Chelsea Market, the barman Brian Matthys designed a summery highball over a combination of whiskey and Wolffer verjus, rounding out the mixture with a homemade peach soda.
  • Master pastry chef Jacques Torres is a fan of the Bruffin: In 2011, Bagley began working with Algerian-born chef Medy Youcef and the idea for the Bruffin was born. Bagley says it took about six months to perfect the recipe, particularly the dough, so that it would be hearty enough to stand up to sauces and stuffing but light enough to eat without a knife and fork.

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