Thursday, October 1, 2015
The Weekly Roundup: 2016 Michelin Star NYC Winners Intel, PYT Doughnut Burgers Land In Nolita And Anthony Bourdain Market Update
+FOODS OF NY TOURS NEWS+
- New York City’s Best Food Tours: A three-hour tour here with Foods of NY will take you through some of the hottest spots for noshing and celebrity-spotting. Check out the homes of former Vice President Aaron Burr and Pulitzer-winning poet Edna St. Vincent Millay on your way to a 75-year-old pizzeria and an Italian specialty shop that serves fantastic rice balls.
- Anthony Bourdain’s Food Market Takes Shape: For more than a year, New York’s culinary grapevine has been buzzing over Mr. Bourdain’s broadly stated intention of opening a major food market somewhere in the city, but details have been scant. Now he has confirmed that he and his partners have subleased the main concourse and mezzanine of Pier 57, at 15th Street, one of the largest shipping piers on the Hudson.
- New York City's Michelin-Starred Restaurants: Today, the Michelin Guide revealed its 2016 star ratings for New York City. Here's a rundown of all of the restaurants on the list, in map form — now, it's easier to see how the choices are distributed across the city and which starred restaurants are in your neighborhood.
- Danny Meyer's The Modern Is The Big NYC Michelin Winner for 2016: Michelin, arguably the world's most recognized restaurant guide, unveiled its 2016 star ratings for New York restaurants today, and the big winner was Danny Meyer's The Modern, was elevated to two stars under chef Abram Bissell.
- Which New York Restaurants Actually Deserve Michelin Stars? For the 11th year running, Michelin awarded stars to some of New York's best restaurants, and for the 11th year in a row, the list is somewhat confounding. The tire manufacturer is well known for driving chefs mad with its opaque critical process — Michelin inspectors are, of course, famously anonymous, and there are no set criteria for what will or won't earn stars for a restaurant — and every list, obviously, inspires at least some debate.
- That Stinky Cheese Is a Result of Evolutionary Overdrive: Like many biologists, Ricardo C. Rodríguez de la Vega searches the world for new species. But while other scientists venture into the depths of the ocean or the heart of the jungle, Dr. Rodríguez de la Vega and his colleagues visit cheese shops.
- Don’t mind us, we’ll just be over here slathering sorghum butter on everything: Sorghum has been a southern staple for years, but DC chefs have made the sweet syrup into the hottest new dining trend in town.
- We Leave Half Of All Our Seafood On The Table (And In The Trash): Nearly half the U.S. seafood supply winds up uneaten, according to researchers from the Johns Hopkins Center for a Livable Future. From 2009 to 2013, 2.3 billion pounds of seafood on average in the U.S. was wasted annually. That's 208 billion grams of protein a year that no one got to eat.
- What’s Happened to Dessert at Restaurants? News flash: The restaurant pastry chef is dead, a casualty of American dining becoming more, well, casual. The silver lining? A bumper crop of incredible bakeries, patisseries, doughnut joints, and specialized dessert temples all over the land. Chef Chang picks his sweetest spots.
- THE MOST INFLUENTIAL BURGERS IN AMERICA: Burger scholar George Motz gives the rundown on nine essential bun-and-patty combos that would change the burger landscape forever.
- Caffé Bene Sets Its Sights on Greenwich Village Site: Commercial Observer has learned that the South Korean coffee house has inked a 1,175-square-foot deal for a two-level retail space at 33 Barrow Street in Greenwich Village. Caffé Bene, which also sells waffles, macaroons and other baked goods, will be in 375 square feet on the ground floor and 800 square feet on the second level, according to brokers in the deal.
- Stonewall Inn Officially Landmarked: Following the Landmark Preservation Committee's unanimous June vote designating landmark status, it's now, thanks to the City Council, official: The Stonewall Inn, the Greenwich Village bar "Where Pride Began" is a designated landmark, the first and only landmark to honor the gay-rights' movement in the city.
- HOUSEMAN ON GREENWICH STREET SERVES 'EVERYDAY FOOD' YOU MAY WANT TO EAT EVERY DAY: Early this summer Ned Baldwin opened Houseman, an intimate spot with exposed-brick walls and a compact zinc bar, on a calm, mostly residential street in the Hudson Square neighborhood. Bounded by West Houston on the north and Canal Street to the south, the area once was home to the city's printing district. Now it's a mix of 200-year-old residences, nineteenth-century warehouses, and spanking-new condo buildings.
- Balaboosta's Einat Admony to Open Combina in Soho This November: Einat Admony — the chef behind Taim, Balaboosta, and Bar Bolonat — is planning a new restaurant in the West Broadway space that previously housed Japanese taco emporium Taka Taka.
- Five Things to Know About the Future of the Meatpacking District: The Meatpacking District post–Whitney Museum opening looks a lot different than the one that existed even a few years prior. And in the future, the changes will be even more dramatic.
- 10 Must-Try Juice Bars in New York City: With juice bars popping up at every corner in Manhattan, Brooklyn and Queens, it’s important to know what juiceries are truly using fresh ingredients and making headlines in the plant-based eating world. Here are 10 must-try juice bars in New York City that you ought to give a try.
- Take a Look Around PYT Burger's Off The Wall Digs on The Bowery: Philadelphia import PYT Burger is set to finally open later this week after a few minor delays. Take a look around the room which evokes the 1980s with its video game theme and mix of pastels and bright neon colors.
- Chef Lu YaMing Of Shanghai's Lubolang Restaurant Brings Savory Pork Mooncakes To NYC: The Dine Around Downtown food festival returned to lower Manhattan yesterday outside 28 Liberty Plaza, drawing hungry diners despite wind and rain that threatened to extinguish cooking flames at the vendors' outdoor tents. Before the festival's 11 a.m. kickoff, chef Lu YaMing and his team from Shanghai's famed Lubolang restaurant were hard at work in a kitchen sixty floors above, preparing 600 mooncakes that would sell for $3 a piece.