Thursday, March 17, 2016
The Weekly Roundup: NYC James Beard Finalists, Perla Relocates and The Neighborhood Pizza Hall of Fame
- NYC James Beard Award Finalists 2016: Wildair, Zachary Golper, Momofuku Noodle Bar, and More: The James Beard Foundation announced the finalists for its 2016 Restaurant and Chef Awards on Tuesday in San Francisco.
- THE DEFINITIVE GUIDE TO THE BEST BBQ IN NEW YORK CITY: There’s never been a better time to enjoy barbecue in New York City than right now. From no-frills spots doing brisket and racks of ribs on brown butcher paper-lined trays, to newer spots with unique craft beer selections and upgraded side dishes (see: mac and cheese waffles), these are the best barbecue spots in New York City.
- NYC law allowing dogs in outdoor portions of restaurant will exist minus the rigid rules: The state passed a law allowing pooches at outdoor portions of restaurants over opposition from the city, but backers complained the onerous rules proposed by the Health Department to require paperwork checks would effectively neuter it, allowing few restaurants to take part.
- The MUNCHIES Guide to New York Pizza: It’s no secret that New York City pizza is great. But there’s not just one reason for its magnificence; there are many. From our hardworking pizza-makers to our unfettered delivery guys to the $1 slices that soak up all our bad behavior at 4 AM, there’s a lot to love about New York’s pizza culture.
- The Hard-Core Ingredient More Chefs Are Serving As a Point of Pride: Eel has long been ubiquitous at New York's Japanese restaurants, of course, and it's a popular ingredient in Spanish and Scandinavian cooking. But it's increasingly appearing on New York menus that celebrate other cuisines.
- Chipotle Is Giving Out 21 Million More Free Burritos to Anyone Brave Enough to Eat Them: Thanks to its new rap as a public health hazard, Chipotle is about to hit a bitter milestone — its first quarterly sales loss as a public company. Mea culpas with Matt Lauer, punny ads, and the obligatory ratcheting up of safety protocols haven't turned fortunes around, which leaves the chain basically one option to get people back in its restaurants: More free burritos.
- Senate Blocks Anti-GMO-Labeling Bill: The act shouldn't be considered dead in the water, though, as it's not without support, and food and biotech companies are clearly invested in its success, having spent hundreds of millions of dollars combating mandatory labeling.
- 11 Strange But True Facts About America's Biggest Chain Restaurants: Here are 11 strange but true things you probably didn't know about some of America's biggest chain restaurants.
- Perla Cafe Reopens in a New Space in the West Village: Gabe Stulman's beloved Italian-inspired Perla has moved from Minetta Lane to the corner of 10th Street and Fourth Street into the space that formerly housed The Windsor.
- Sugar and Plumm West Village Closes, Stops Purveying Yumm to Bleecker Street: Few weeks shy of celebrating three years, the Bleecker Street location of Sugar and Plumm Purveryors of Yumm closed its doors. The West Village location of the confectioner with sweets from pastry chef Pichet Ong opened in 2013 as an offshoot of Sugar and Plumm's Upper West Side flagship, which remains open.
- Best Cafe in New York, NY: Handpicked Top 3 Cafe in New York, NY. We recently checked customer reviews, history, complaints, ratings, satisfaction, trust, cost and their general excellence. You deserve only the best in life!
- The New York City Neighborhood Pizzeria Hall of Fame: King of the neighborhood pizza parlors, Manhattan edition, Joe's offers a slice magnificent in its plainness, appreciated by generations of New Yorkers and visitors. No frou-frou here, just a well-pureed sauce and just enough cheese — but not too much — and one of the city's most perfect crusts. But the best-selling slice, according to a counter guy I talked to, is the pepperoni slice.
- Bill Brasile OUT as Executive Chef at Minetta Tavern: Bill Brasile has left the position of executive chef of Minetta Tavern to "pursue new projects and do some traveling," he tells Eater. Daniel Parilla, current co-executive chef at Cherche Midi and former head sous chef at Minetta Tavern, will temporarily run the kitchen until a replacement is announced, which is expected to be next week, according to representatives for the restaurant.
- See Gorgeous Secret Gardens in 8 New York City Apartment Buildings: This central court between more than 20 row houses on MacDougal and Sullivan streets — a few blocks from Washington Square Park — was designated an official landmark in 1967.
- Where To Get Free Macarons This Sunday For Macaron Day: Francois Payard will be selling the Macaron Donut, a larger, pastry cream-filled macaron in the shape of a donut for $5.
- What to Expect at Dizengoff NYC, Michael Solomonov’s Chelsea Market Outpost: Dizengoff’s expansion to Manhattan’s Chelsea Market, scheduled for later this month, is major news for hummus hounds. As in the dedicated hummusiot of Israel, the spread is made so often it never suffers the indignities of refrigeration.
- This story's like the 'Gangs of New York,' but with rice pudding: On Spring Street where SoHo meets NoLita is the original rice pudding emporium, Rice to Riches. It opened 13 years ago, offers 21 flavors and has generated a loyal following.
- How Chinatown's oldest dim sum spot keeps pork buns coming every day: Most dim sum eateries in Chinatown serve bite-sized delicacies selected off of a cart and only at Sunday brunch. But there’s one Chinatown café that serves dim sum every day, at every meal, seemingly around-the-clock, and delivered fresh to your table, not from a cart: the Nom Wah Tea Parlor.
- First Look at Alex Raij’s Brooklyn Coffee Shop Tekoá: “I like the gathering. I like the people you run into. I think coffee culture is shrouded in this professionalism that just makes it less joyful to me.” That’s the trend-bucking thinking behind Tekoá, an all-day-café remake of the former Cobble Hill hangout Ted & Honey from Raij and her husband and co-chef, Eder Montero. And from the sound of it, there is a lot to be joyful about.