Thursday, February 25, 2016
The Weekly Roundup: Our 1/2 Day Brooklyn Food Tour In The News, Best Coffee In NYC and The "Battle Of The Breakfast" Lands In The Meatpacking District Monday
+FOODS OF NY TOURS NEWS+
- A Brooklyn Food Tour: As we boarded the small bus that would shuttle our frozen bodies around Brooklyn for the day, we were greeted by our tour guide, Laurie. She was awesome! So fun, so personable and with an amazing sense of humor. She shares her passion for the city while doing these food tours but she’s also a short film maker.
- Where to Drink the Best Coffee in NYC: There has never been a better time to drink coffee in New York City. It's increasingly easy to find a great cup of coffee, no matter where you are. With all these shops and specialty roasters, though, the question becomes where to find the best of the best. Here are the top 22 coffee shops in New York City.
- The 11 Best Nachos In NYC: Nachos do come in all shapes and sizes, though, from artfully plated and delicate versions to piles of cheese and toppings so dense you can't even see the chips buried beneath. We outline some spots doing right by NYC's nacho cred; be sure to proclaim love for your favorites in the comments.
- Meet NYC's 10 Coolest Culinary Power Couples: Maintaining a romantic relationship in the restaurant industry is a tall order given the crazy hours, manic schedules and limited free time. So it's no surprise that so many chefs and restaurant folk end up dating their colleagues, publicists or customers, some even managing to find true love on the job. In honor of Valentine's Day, we're shouting out to 10 of the coolest culinary power couples in town.
- Russ & Daughters Now Open Inside the Jewish Museum: The team behind Russ & Daughters opened a branch of the 102-year-old institution in the Jewish Museum today. This is the company's first location outside of the Lower East Side.
- Rare Photos Reveal The Sad & Slow Destruction Of Old Pennsylvania Station: In 1963, the grand old Pennsylvania Station was razed in order to make way for the monstrosity that is Madison Square Garden, and the current Penn Station. It was a dark time for preservationists, who fought to keep the early-1900s Beaux-Arts beauty standing, but it's a moment that led to the creation of the The Landmarks Preservation Commission, which formed in 1965.
- Here Are Anthony Bourdain’s 10 Dream Dishes for His Food Market: Luckily, the man himself has cleared up things a little by curating a wish list over on the List App of ten dishes he says he wants "badly, for my eventual market in NYC." A couple are from places he's already mentioned are onboard.
- FDA Says ‘Parmesan’ Cheese Might Actually Be Cheddar or Wood Pulp: Add Parmesan to the list of foods that come with more than you bargained for: The FDA warns Parmesan fraud has become a serious problem for American consumers. Tests show products described as "100 percent Parmesan" routinely have cut-rate substitutes — like wood pulp, and cheaper cheeses such as cheddar, Swiss, and mozzarella.
- Climate Change Is Decimating Maine’s Lobster Population: Scientists first observed the disease affecting lobsters in the '90s, off the Long Island Sound and elsewhere along the East Coast. It seems warmer waters hastened its spread, with females especially at risk because they molt more often and carry their shells longer.
- Delta, in Alliance With Danny Meyer, Aims to Elevate Airline Food: The goal is to serve food in its Delta One cabin on international flights from Kennedy International Airport that is as just as good as the food set on the table in Union Square’s restaurants.
- Stop Roasting Your Veg in a Screaming-Hot Oven: But lost in the whole “cooking veg like meat” conversation is the fact that, well, hot-and-fast isn’t the only way we like to cook our meat. And if low-and-slow cooking makes a succulent, fork-tender mess out of a pan full of short ribs, does it do something equally delicious to, say, a bunch of carrots?
- Quality Eats Is the Future of the New York Steakhouse: This is what makes Quality Eats, a cramped 70-seat space in Greenwich Village, such a vital (if flawed) addition to New York's steakhouse taxonomy.
- Dominique Ansel’s Next Tasting-Menu Theme Is ‘American Dreams’: At U.P. (“unlimited possibilities”), Dominique Ansel's after-hours tasting menu at his West Village bakery, the chef serves seven sweet courses centered on a specific theme. The inaugural tasting focused on "firsts," fittingly, and his follow-up menu will highlight a century of different "American dreams."
- A New Rice Pudding Shop Has Opened In Greenwich Village: Has it truly been 13 years since the debut of Rice To Riches? My fellow NYU freshmen were very excited about it, that much I recall. If there's been a challenger to the original in the interim, it's lost to me like many a Friday night in college. Either way, there's a new rice pudding destination in the city, with the opening of Rice Cream Shoppe, located in a different section of Bobcat territory on Bleecker Street.
- Peanut Butter & Co. closes after 17 years: Peanut Butter & Co. served its last creamy spread at its original Greenwich Village shop Sunday. Lee Zalben opened the eatery at 240 Sullivan St. in 1998 and was one of the first single ingredient sandwich shops in the neighborhood. Despite expanding into a wholesale business that sells peanut butter, jams and other spreads around the world, Zalben said the location was too small to showcase his creations.
- Austrian Restaurant 'Freud' Slips Into 41-Year-Old Bakery Spot: A restaurant called Freud, helmed by a Michelin-starred Austrian chef, opened last week in the LaGuardia Place space vacated a little over a year ago by Bruno Pasticceria.
- Hot Cereal 30 Ways at OatMeals in Greenwich Village: At OatMeals, which opened in Greenwich Village in 2012, the grain is, finally, properly adored. Not as a conveyor of health benefits or a path to the Senate, but as an indulgence.
- Where to Eat in Chelsea: Though Chelsea has never been known as an exciting restaurant neighborhood, with the recent appearance of places like Nishi and La Frontera that perception may be changing. It is nevertheless considered a cradle of the brunch movement, though sidewalk cafes are in relatively short supply, and once it was home to scores of Spanish and Latin-American restaurants, of which few remain. Here are two dozen of our favorite Chelsea restaurants, going from south to north.
- Get A Helluva Good Halva At Chelsea Market's Seed + Mill: Are you a fan of halva? I'm no expert—most of my experience comes from bodega-bought Joyva bars, a stoned-food favorite of my youth—but Seed + Mill makes the best halva I've ever had.
- The Meatpacking night of the breakfast battle: Enter the Meatpacking District’s upcoming Battle of the Breakfasts, which will be held Monday night Feb. 29 from 6:30 p.m. to 9 p.m. The event will put restaurants head to head to see who can create the tastiest breakfast for dinner.
- BREAKFAST FOR DINNER: Find your tickets to the Breakfast Battle here.
- First Look at Café Altro Paradiso, the Estela Team’s New York Take on a Classic Italian Restaurant: When sommelier Thomas Carter and chef Ignacio Mattos were planning to open their Nolita restaurant, Estela, three years ago, they looked for inspiration to the modern wine bars of Europe.
- Awakening the Bowery’s Ghosts: “Dig a hole anywhere in New York and you’ll find many other lives,” said Kerri Culhane, an architectural historian, “both for the building and for the people who were occupying it.”
- 5 Best Craft Cocktail Bars In NYC: Among this Michelin starred NoLIta gem’s newest cocktails, the Kapua Ma is an ode to Musket Room’s Australian roots, meaning “white cloud” in Maori and living up to its name with a beautiful, pillowy froth accented by aromatic bitters.
- The 11 Best Ramen Spots in NYC: BASSANOVA RAMEN: Tokyo import Bassanova has lured ramen fans into its basement Mott Street spot since the summer of 2013, and for good reason. Not only does this place always feel like a good time, but chef Shoushin Yanaura and his crew consistently make crazy rich, complex bowls of noodles.
- A look inside Brooklyn’s new chocolate factory ‘Jacques Torres Chocolates’: This year, it also marked the grand opening of a new 40,000-square foot manufacturing facility at the Brooklyn Army Terminal for the chocolatier. Jacque Torres, "Mr. Chocolate" himself took us on a behind the scenes tour of the new facility right before one of the biggest holiday's of the year for the business.