Thursday, August 13, 2015
The Weekly Roundup: Lettuce From Space, Thai Ice Cream Is The Latest Trend and Your Complete NYC Pizza Styles Guide
- New York Pizza Styles: A Complete Guide. While New Yorkers can certainly be parochial and protective of their home slice, they can also be open and accepting of different pizza points of view. Here is a look at the predominant forms of pizza found in New York City with information about how they developed over the years, and a glimpse at some of the more eclectic and disparate variations on the theme.
- Chobani’s Founder Sees Opportunity in a Coffee Insurgent: Mr. Ulukaya has taken a stake in La Colombe Coffee Roasters, one of the many coffee brands that have sprung up over the last 10 years to cater to the tastes of coffee drinkers who consider themselves connoisseurs. Then he opened the Chobani SoHo Cafe in a neighborhood in New York populated with start-up companies and their pierced and picky employees, and fast figured out that he had better find a coffee to serve in it.
- Shake Shack Reports Higher Quarterly Sales and Profits: Shake Shack, one of the many upstart burger chains that are redefining the American fast-food hamburger, reported quarterly sales on Monday that surpassed Wall Street’s expectations. The company said that profits rose 2.3 percent, to $1.1 million, in the quarter that ended July 1, while same-store sales, or what it calls “same-shack sales,” grew 12.9 percent compared with 4.5 percent in the same quarter last year. Revenues over all, which include licensing payments, increased 74.7 percent to $48.5 million.
- New York’s Newest Gourmet Gelato Shop Is Run by a 17-Year-Old: There's no shortage of impressive ice-cream shops in New York, but none, to Grub's knowledge, are run by actual teenagers. Yahoo Food discovered that Harrison Geller, a 17-year-old rising senior at LaGuardia High School, operates Polpo Gelato — a new pop-up on the Lower East Side.
- Restaurants are facing a serious chef shortage: Even America’s finest restaurants say hiring has become incredibly difficult. “There aren’t enough qualified cooks — or unqualified cooks,” says a restaurant owner.
- NASA Is Running Farm-to-Table Lettuce Experiments in Space: Using a small grow chamber similar to a greenhouse, astronauts on the International Space Station have been growing lettuce in order to figure out whether vegetables grown in space are, among other things, safe to consume, and how to optimize resources used for gardening in a zero-gravity environment.
- The New Orleans Restaurant Bounce, After Katrina: A tour by The New York Times three weeks after Katrina found that most restaurants were closed, save for a few makeshift hotel operations and one brave little diner called Slim Goodies.
- Everything You Need to Know to Buy Better Shrimp: Here is a deep dive into what all this shrimp talk really means, with tips on how to help you figure out exactly what shrimp to buy.
- The Williamsburg Outpost of Slice Legend Joe's Pizza Is Now Open: It took the owners of West Village institution Joe's Pizza several decades to open their second location, so the slight delay in opening their third location is really not a big deal. Originally expected to open in June, today is the day when Joe's Williamsburg makes its grand debut on Bedford Avenue.
- A Tale of Two Melons: Comparing the New J.G. Melon Burger to the Original: Welcome to Burger Time, the column by Eater's resident carnivore Nick Solares. This week he finds out if the new JG Melon in Greenwich Village stacks up to the original.
- Trending in NYC: Thai-Style Ice Cream Rolls. Since it started in 2011, this Thailand chain has exploded to 250 locations country-wide. A pair of Thai transplants helped bring the concept stateside, opening this bright and airy shop in the West Village at the beginning of August, where specials include Thai iced tea mixed with lychee and strawberry cheesecake.
- Developers Collude to Remake Huge Swath of Gansevoort St.: In late June, developers Aurora Capital Associates and Neil Bender of William Gottlieb Real Estate filed plans for a massive redevelopment project along Gansevoort Street in the Meatpacking District. The project, called Gansevoort Row, aims to reestablish all nine buildings on the south side of the street between Ninth Avenue and Washington Street as three main lots with 111,000 of commercial space
- Where to Eat the Best Brunch in NYC: Il Buco Alimentari e Vineria (Noho) For: Italian-accented eggs and sandwiches. Scene-y and, with its brick walls and long communal tables, painstakingly rusticated, this Great Jones Street restaurant-market-café trades in house-baked breads, La Colombe coffee, and a devotion to ingredient-forward cooking.
- The Wackiest Lunch in NYC Is an Art Project Vegan Rice Bowl: Chi-So NYC is a bento rice jar project started by artist/DJ Kiki Kudo, an unexpected chef who pulls inspiration from Japanese tradition and outside cultures to make these colorful portable meals. (The name means "earth layers" in Japanese.) That’s also where any normality ends, because everything about Chi-So delightfully makes no sense, which is how it’s become the coolest, weirdest lunch option downtown.