Foods of New York Gift Certificates

past bites

Thursday, February 11, 2016

The Weekly Roundup: Last Minute Valentine's Gifts for NYC Food Lovers, Nathan's Faux Lobster Roll and Pictures Of Greenwich Village Gentrification

  • 4 Manhattan Bars That Set the Mood for Romance: Some New York cocktail bars boast of having the most cutting-edge drinks list; others, the most extensive selection of spirits. Ms. Dorman’s are arguably the city’s most romantic.
  • Carnegie Deli Is Back In Action After 10-Month Hiatus: The Carnegie team announced plans to reopen last night, and at 8 a.m this morning, the delicatessen sprung back to life. The management notes on Facebook: "We look forward to welcoming back our family of employees, friends, and loyal patrons."
  • The Best NYC Restaurants for Groups: Picking the right restaurant for a big group of people can be surprisingly tough. Mostly because, as far as restaurants are concerned, bigger isn't always better. So, whether you're in the mood for a large feast, need a bar for some serious celebrating, or just want to get together with a dozen of your best friends for a fun night out, these are Grub Street's picks for the best restaurants in New York City to take a group.
  • 11 Last-Minute Valentine’s Gifts for NYC Food-Lovers: If you're still thinking about a gift for Valentine's Day (which is this weekend), it's time to act quickly. Luckily, New York is full of excellent edible and drinkable options that are far better than a standard box of chocolates.

  • The strange foods that Americans loved a century ago: The last time you went to a restaurant, what did you order? A plate of celery and radishes to start, perhaps? How about a pack of cigarettes or an alligator pear salad?  These things rarely make an appearance on restaurant tables today, but not so long ago, they were all common on American menus, as a massive collection of historical menus at the New York Public Library shows.
  • College Students Have Found a Way to Brew Beer Nine Times Faster: Students from UPenn’s Wharton School and the School of Engineering and Applied Science, recently won a $10,000 prize for finding a way to speed up the most time-consuming part of the beer-making process—fermentation. 
  • How to Temper Chocolate With Master Jacques Torres: For anyone who has ever had microwave-melted chocolate seize up or turn to gritty mush while trying to make dessert, tempering is the answer.  Perfect for dipping and coating, tempered chocolate is the result of calculated heating and cooling, which melts cocoa fat in just the right fashion to re-congeal without lumps or streaks. Tempered chocolate hardens to be perfectly smooth and shiny, breaks with a snap when bitten, and maintains all of the rich flavor of the original bar or bits.
  • What It Really Takes to Make Artisan Chocolate: Shortly after the millennium's turn, a new generation of small-scale chocolate makers began to emerge. These producers spurned the industrial processes and products that had dominated the chocolate world over the prior century. The idea that great chocolate could be made in small quantities with scrupulously sourced cacao beans and antique or makeshift equipment — shared in early Internet forums among a handful of fanatics — caught on. 


  • The Urban Lens: Documenting Gentrification’s Toll on the Mom-and-Pops of Greenwich Village.  We are here to take you on visual tour to experience how many of the truly authentic shops remain on this venerable Greenwich Village street, and to show you what has replaced the ones that have vanished. Many of the shops you’ll encounter ahead have been featured with full-color photographs and insightful interviews with the store owners in three of our widely acclaimed books on the subject, but we’ve also rounded up several more ahead.
  • Anita Lo Eliminates Tipping at West Village Charmer Annisa: Annisa, the Greenwich Village purveyor of foie gras soup dumplings and tasting menus, has become the latest New York restaurant to raise wages and eliminate tipping. The change went into effect about a month ago.
  • Sushi Nakazawa's Alessandro Borgognone Is Reopening Chumley’s: Former speakeasy Chumley's shuttered almost a decade ago following a wall collapse. Now, after several fits and starts, the legendary bar will reopen under the management of Alessandro Borgognone of Sushi Nakazawa. Borgognone has brought on partners Doug Hopkins and Vito Ferrero, who will oversee day to day operations. Jim Miller, who was the previous owner, is also involved in the project.
  • Sushi Nakazawa Adds Next-Door Lounge and A La Carte Bar Menu: Alessandro Borgognone and Daisuke Nakazawa quietly closed Sushi Nakazawa last week for an expansion and remodeling of the original space. The restaurant has annexed the adjacent storefront in the building. What was once a handbag shop is now a lounge area with bar.

  • Freud, From the Edi & the Wolf Team, Serves Up Austrian Mountain Cheese, Pork Neck, and Spaetzle: La Guardia Place is quickly turning into a restaurant hotbed: Court Street Grocers opened in August, and now Freud, from Vienna-born Edi & the Wolf chef Eduard Frauneder, is open on the block. Like its sister restaurant, Freud offers a contemporary take on Austrian fare, and Frauneder's menu includes a stew of pig trotters, coco beans, and farm eggs; Wiener schnitzel with a Yukon Gold potato salad; and dark-rye spaetzle with 5 Spoke Tumbleweed cheddar and cauliflower.

  • The Uncle Boons Duo to Open Nolita Meat-and-Three This Week: The new American restaurant from the Uncle Boons team will be opening this week, Grub Street reports. Mr. Donahue's, located at 203 Mott St., seats just nine people and will focus primarily on take-out and delivery for its meat-and-three menu. 

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