Foods of New York Gift Certificates

past bites

Thursday, October 15, 2015

The Weekly Roundup: Zagat Top 50 NYC Restaurants, Danny Meyer Eliminates Tipping and Tacombi Opens In The West Village

+NYC NEWS+
  • A Quest for New York’s Perfect Biscuit: A number of New York City chefs and bakers have decided in the last few years to devote themselves to the biscuit’s tricky art. Takeout shops and restaurants revolving around biscuits have opened in the East Village; Williamsburg, Brooklyn; and Astoria, Queens. Small-batch biscuits can be ordered online from independent bakers who may show up on your doorstep or send their husbands to deliver them.
  • Danny Meyer is eliminating all tipping at his restaurants and significantly raising prices to make up the difference, a move that will raise wages, save the hospitality industry, and forever change how diners dine.
  • New York City's Top Cocktail Bars: There are countless bars in this city that can make you a proper cocktail. But these 25 establishments go the extra distance, and many of them started trends that rippled across the country. Here's a guide to New York's top cocktail bars, with notes on what to order and what to expect beyond the liquid in the glass.
  • The 50 Best Restaurants in NYC: In New York City, we’re lucky enough to have tens of thousands of restaurants at our doorsteps, many of which turn out stunning dishes that range from rustic to ultra-refined. A few, though, rise to the very top when it comes to the food they serve. Presenting the very best restaurants in New York City for food.
    • These Are NYC's 50 Best Restaurants According To Zagat: It's a big month for the release of lists of restaurants at which you likely cannot afford to eat! First, Michelin bestowed their stars upon the city's elite dining experiences and now Zagat has released their annual ranking of the 50 best restaurants in New York City. Unsurprisingly, Le Bernardin tops the list yet again, setting a record seven years in the number one spot. David Bouley's eponymous Tribeca restaurant earns the second place distinction, with Daniel Boulud's namesake Daniel in the number three slot.


+INDUSTRY NEWS+
  • The Ocean Contains Half the Fish It Had 50 Years Ago: There are half as many fish in the sea today as there were in 1970, according to the World Wildlife Fund's "Living Blue Planet Report." Altogether, the study tracked 5,829 populations of 1,234 marine species, but the researchers behind it were especially concerned about the plummeting numbers of both mackerel and blue and yellowfin tuna, a fish prized by sushi lovers. 
  • Seasonal Eats: Concord Grapes.  Do you only associate Concord Grapes with communion wine and Smuckers jelly?  Well that’s a shame, because the giant, purple-black grapes (one of only three fruits native to North America!) are one of the fall season’s greatest edible delights and one of our very favorites. 
  • U.S. probes allegations AB InBev seeking to curb craft beer distribution: The U.S. Justice Department is probing allegations that Anheuser-Busch InBev is seeking to curb competition in the beer market by buying distributors, making it harder for fast-growing craft brewers to get their products on store shelves, according to three people familiar with the matter.  In the past few months, the world's largest brewer has rattled the craft beer world by striking deals for five distributors in three states. Many states require brewers to use distributors to sell their product, and once AB InBev buys a distributor, craft companies say they find that they can't distribute their beer as easily and sales growth stalls.
  • All Rise for the Soufflé:  There’s much to ponder in a soufflé’s rise without involving science. The gastronomic pleasure we take in risen foods — yeasted bread, a buttery biscuit, a high-risen soufflé — seems to derive less from the half that’s there than from the half that isn’t, from the airy absence that makes presence more keenly felt.


+NEIGHBORHOOD NEWS+

  • Artist Reluctantly Removes His Murals From Closed Commerce St. Restaurant:  The artist who painted murals for Commerce Restaurant removed his works from the shuttered eatery Tuesday morning, signaling to some residents the final nail in the beloved restaurant's coffin.  David Joel's paintings were made to adorn the walls of 50 Commerce St., and became such a part of the restaurant's identity that pieces of the works were printed on its coasters and matchbooks and sold as postcards.
  • Noodles, Quinoa, and Bone Marrow: Notes from Travelling Dinner Parties.  Next, our journey brought us to the West Village, where Simpson Wong is preparing noodles that nod to China, India, Indonesia, and Malaysia. His restaurant, Chomp Chomp, is an homage to Singaporean food halls that feature vendors hawking hybrid specialties like oyster omelettes and a dish called “carrot cake” that contains neither carrots nor cake.
  • Long-Shuttered West Village Speakeasy Chumley's Makes One More Push To Reopen: Nearly nine years after a wall collapse shuttered legendary West Village "speakeasy" Chumley's, the Bedford Street bar appears to have one last shot at rebirth. On Thursday evening, the bar (and its advocates) will appear before Community Board Two SLA Committee to plead their case for the approval of an application for a liquor license. "Frankly, no liquor license means no Chumley's," the group says. "And this is the last chance of the monied real estate interests and AstroTurf NIMBYs to block Chumley's return."
  • Tacombi Opens Fifth Taco Spot On Bleecker Street In The West Village: The taco enthusiasts at Tacombi are opening their fifth Mexican eatery in New York tomorrow, this time with an airy offering on Bleecker Street in the West Village. In style, it is most similar to their Flatiron outpost, boasting loads of white tile, whitewashed brick, and a boat load of pineapples. If it's anything like the scene at their Nolita restaurant, it's going to be quite lively on Friday and Saturday nights.

  • West 4th Street Basketball Courts Getting Facelift, Knicks Ribbon-Cutting: Greenwich Village ballers are getting brand new rims, backboards, fencing and resurfaced courts at the popular West Fourth Street "Cage" — and all of it will be unveiled by the New York Knicks.  The city's Parks Department is in the process of upgrading the much-used West Fourth Street courts, where passersby regularly line up three rows deep outside the chain-link fence to watch some of the city's best amateur hoops.

  • Food halls to chow down in: Serious food lovers and casual television viewers alike rejoiced after celebrity chef Anthony Bourdain announced his plan to open a food hall on Pier 57. Opening in 2017, Bourdain’s food will be home to 100 vendors including butchers, Bourdain’s favorite tostada stand from Mexico and a full service restaurant. Even though the 155,000 square foot gourmet food court will not open for two years, there are still are plenty of great New York City food halls to enjoy in the meantime.
  • Creamline Brings American Classics To Chelsea Market: Chelsea Creamline, a bright and wholesome-looking lunch counter which opened last week in the former Ronnybrook Farms spot in the Chelsea Market, serves a half-dozen or so self-described "American Classics," plus a handful of sides, for both lunch and dinner.


  • Chinatown and East Village Buildings Up for Landmarking After Long Delay: The property at 2 Oliver St. was first heard in 1966, according to an LPC fact sheet. The building, which was designed by Robert Dodge in 1821, was one of 13 Federal-style homes the GVSHP and New York Landmarks Conservancy recommended for landmark status in 2003.  The building’s design and features are representative of other residences in that time period, according to the GVSHP. It is also notable for housing James O’Donnell, one of the first trained architects in the country, who designed the Fulton Street Market while living at 2 Oliver St., the group said.
  • Asian Spicy Curry Pops Up in Chinatown: Since April, this transformation has taken place almost nightly under a somewhat ungainly name, Asian Spicy Curry. The name is vague where the food is distinct: The curries draw from Malay, Indian and Chinese traditions, and are spicy only in the most literal sense, brimming over with spices rather than packing heat.





This page is powered by Blogger. Isn't yours?