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Thursday, March 10, 2016

The Weekly Roundup: A Scotch Shortage, The "Everything" Doughnut and NY Magazine's Best of NY Eating 2016

  • After Blockbuster Success in Mumbai, Floyd Cardoz Returns to Indian Cooking in New York: Even without a New York restaurant of his own right now, Floyd Cardoz remains one of the city's most recognizable, celebrated chefs. It's been half a decade since he closed Tabla, the highly decorated modern-Indian restaurant he ran with Danny Meyer next door to Eleven Madison Park, but even as he spent that time moving through several other kitchens — and winning a season of Top Chef Masters — he never fully returned to the elegant, thoughtful Indian cooking that first made his name.
  • New Bill Would Require NYC Restaurants to Post Carb Warnings: Looks like the city is spoiling for a new fight with restaurateurs: A bill being introduced today by Brooklyn city council member Inez Barron would force them to warn customers that foods with too much sugar and carbs are dangerous to people with diabetes.
  • The Best of New York Eating 2016: So many categories, so much food!
  • Questlove’s Latest Quest: Bringing Chefs Together: The chefs at the salon said that musicians tend to have terrific appetites, and that the bridge Mr. Thompson is building between food and music makes sense. “There is no difference between the music you listen to and the food you eat,” Mr. Samuelsson said. “The emotions are the same. They are both a narrative.”

  • The World Is Running Out of Good Scotch: Whisky distilleries say Scotch's crazy popularity is now too much of a good thing. Sales of just single malts alone practically tripled in America between 2002 and 2015, and demand has grown in Asia to 250 million bottles a year. 
  • The Bulk of the American Diet Is ‘Ultra-Processed’ Food: Despite the current fixation on "natural" foods, people are still mostly turning to the freezer aisles for their dinners. According to a new study published in the BMJ Open journal, Americans get more than half of their calories from so-called "ultra-processed" foods, a broad category that includes instant soups, breakfast cereals, sodas, and the frozen meals you probably grew up eating.
  • Five of the Best Coffee Pour-Over Kettles: If there's one coffee ritual that everyone should learn, it's pour-over brewing. For those unfamiliar with this technique, pour-over drip coffee is prevalent in third wave coffee houses, though the practice is much older than one might think. 
  • Seasonal Eats: Broccoli, Cauliflower and Romanesco.  Just like brussels sprouts, gassy (just being honest) brassicas such as cauliflower and broccoli have had quite the hill to climb, in order to be considered legitimately edible, let alone cool.  But (just like brussels sprouts), they’ve finally emerged victorious, trending so heavily at restaurants that — instead of being merely obscured under more universally appealing ingredients, like bacon — they’re increasingly, lovingly showcased in their purest forms.


  • At High Street on Hudson, Prime Time Starts Early in the West Village: High Street on Hudson is an adventurous and often exciting restaurant trying extremely hard to pass for an ordinary West Village cafe. “Philly spinoff providing house-made breads & pastries, elevated sandwiches, coffee & cocktails,” is Google’s capsule summary. The description is factual to the last ampersand, yet it doesn’t go past the camouflage this place wrapped around itself when it sidled into town in December.
  • Goodbye Everything Bagel, Hello Everything DOUGHNUT:  When Troy Neal and Leslie Polizzotto first opened Doughnut Project in October, they were already experimenting with beets, olive oil and black pepper as fried dough companions, with even more savory options on their unique DIY doughnut program. With their latest creation, however, the duo seem intent on riling up purists with an Everything Doughnut offering that's a shots fired towards one of the NYC's most beloved foodstuffs.

  • Pommes Frites Aims for April Opening for Its New, Post-Explosion Location: The team behind East Village comfort food favorite Pommes Frites is now just a few more weeks from opening in the new Greenwich Village location, says owner Omer Shorshi. The popular, decade-old French fry restaurant was destroyed in the Second Avenue explosion last March, and since then, Shorshi and co-owner Suzanne Levinson have been trying to get the things running in the new storefront at 128 MacDougal St.
  • The 'By Chloe' Team Plans to Expand to Los Angeles: Vegan restaurant By Chloe is expanding to Los Angeles this summer. In a partnership with Whole Foods, the By Chloe team will open an outpost of its insanely popular vegan restaurant in Whole Foods' first ever 365 by Whole Foods Market, set to open this summer in Silver Lake.

  • How Chinese Food Got Hip in America: From the first Americans to travel to China in 1784 through widespread anti-Chinese sentiment in the 19th century, Coe traced how it took the United States quite some time to develop a taste for Chinese cuisine. It wasn’t until adventurous “Bohemians” in New York City started exploring Chinatown in the 1880s for exotic treats that the food started to become popular.
  • THE BEST FOOD FOR UNDER $5 IN CHINATOWN: Eating on the cheap isn’t easy in New York City, but thankfully, there are still a few neighborhoods where you can eat like a king with just a Lincoln in hand. Chinatown is one of them, with what is perhaps the greatest selection of snacks and full-fledged meals for less than a subway ride. 

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