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Thursday, January 28, 2016

The Weekly Roundup: 10 Food Things NYC Does Better, Chelsea Markets New Food Stars and Murray's Cheese Tasting Menu

  • The NYC Blizzard Bagel Challenge, 2016: Senior critic Robert Sietsema embarks on a bagel taste test during the great blizzard.
  • 10 Things New York Does Better Than Anywhere Else: It might be a little city-centric to say that New York has the best food in the world, but it certainly has the most variety. The foodscape of Manhattan and the surrounding boroughs is nothing short of a melting pot. Some of the things we do best were born here, like pastrami on rye and pizza by the slice, others came from abroad, like omakase sushi. Here are ten things New York does better than anywhere else.
  • The 11 Best Pasta Cacio e Pepes in NYC: This week’s magazine takes a look at how chefs are adapting the flavor profile of the classic Roman pasta, spaghetti cacio e pepe, to things like pizza and doughnuts, and hypothesizes that it won’t be long until we’re munching on Cacio e Pepe Doritos. All of which is not to suggest that the dish itself is in decline. In fact, traditional versions of what must be the original mac ’n’ cheese have never been more popular. Here’s where to find it.
  • These Are the Best Date Restaurants in New York: Maybe you want a sit-down place with flattering lighting, or maybe you'd prefer a festive taco spot that offers some distraction should things go south. No matter your dating style, here are the best date restaurants in New York City.
    • Where to Dine on Valentine’s Day 2016: While it’s easy enough to pick up a dozen roses and a heart-shaped box of chocolates at the very last minute, you’d be well advised not to neglect dinner reservations until the morning of the 14th.  So get a head start on Valentine’s Day by locking down a table at one of New York’s most notable restaurants.

  • Coffee-Shop Etiquette: We all love a good cup of coffee to start the day, but what exactly are the official rules when it comes to proper coffee-shop etiquette? Zagat host Billy Lyons investigates.
  • How I lost nearly 100 pounds eating pizza: For lunch nearly every day, he eats an entire pizza margherita. While that might not seem like diet-friendly fare, Cozzolino explains that his Neapolitan-style pies are not your typical New York slices.
  • Whole Foods Just Recalled a Bunch of Frozen Pizza: People who avoid pork for this, that, or the other reason should desist from eating Whole Foods pepperoni pizza right now. The grocer has recalled about 74,000 pounds of store-brand frozen pies because the USDA says that for the whole past year the "uncured beef pepperoni" on the label has actually been pork.
  • Escaping the Restaurant Industry's Motherhood Trap: How paid parental leave could solve the culinary gender gap.
  • California’s Scandal-Free Olive Oil Is Starting to Panic Old-World Producers: California's olive producers are on the cusp of transforming the industry : The state's growers, who right now account for 0.1 percent of the world market, tell Bloomberg that an era of celebrated American olive oil is imminent.


  • High Street on Hudson to Roll Out Dinner Service Wednesday: Ellen Yin and chef Eli Kulp will add dinner service to High Street on Hudson beginning   Wednesday, January 27. On Wednesdays, Thursdays, and Sundays, the menu will be offered from 5:30 p.m. to 10:30 p.m., and the restaurant will serve the menu till 11 p.m. on Fridays and Saturdays.
  • Radio-Themed Ramen and Sichuan Peppercorns Fly in the Door: Let’s face it, the standard décor for ramen parlors has become entirely predictable and maybe even boring: blond woods, functional furniture, harsh lighting, and a businesslike atmosphere that encourages slurping and splitting. Well, that’s all about to change. Check out Ramen By Mew.
  • This Cheese-Based Tasting Menu Is NYC's Best New Meal: It was the second official night of the Monger's Table, where one section of the bar at Murray's Cheese Bar is transformed into a cheese-centric tasting menu led led by Freier, who was on a mission to educate, entertain and, most importantly, extol the virtues of some delicious global cheeses.

  • What to Expect From Dinner at Dizengoff NYC:  Michael Solomonov and Steve Cook are about a month away from opening the New York outpost of their hit Israeli hummusiya, Dizengoff.  Like the original in Philadelphia, the restaurant will offer set meals of hummus, fresh-baked pita, salads, and pickles during the day.  But unlike the original, Dizengoff NYC will offer dinner.
  • Sesame Seeds Star at Chelsea Market’s New Seed + Mill:  The shop sells jars of plain and parsley-tinged tahini to be used as a condiment or in cooking, but the real impulse-purchase lure is the halva, shaped in dense beige cakes, suffused with flavors like cardamom, coffee, and ginger, and sold by the slice or in crumbled “bites,” both for $6 a quarter-pound.

  • 'Basquiat Burger' Restaurant PYT Vanishes After Three Months:  One of the fall's most anticipated casual restaurants belly flopped in a big way. The stunt burger specialists behind Philadelphia's PYT closed their Bowery restaurant after three months in business. Last week, PYT was dark and a sign in the window explained that the team was "working on the back room." But now a "for rent" banner hangs in the window of the restaurant and the space next door.

  • Why You Should Definitely Try Malaysian-Style White Coffee: At Kopitiam, a teeny-tiny Malaysian café on Canal Street, there's a coffee drink that rivals what's served at Stumptown, La Colombe, and every other shop with exposed brick and mustachioed baristas. The beans for the $4 white coffee — already praised by New York Times critic Ligaya Mishan and which, despite its name, has nothing to do with a flat white or the newest Starbucks latte — are roasted with olive oil (not margarine, which is a traditional preparation) and brewed with a touch of condensed milk.

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