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Thursday, April 14, 2016

The Weekly Roundup: Ramp Spring Dishes In Full Bloom, A Professional Chef's Guide To Farmer's Markets and Where To Eat The Best Steak In NYC

  • Critical Darlings The Ramps Return to NYC for Spring Residency: Fresh from their stint in the wet Dixie dirt, seasonal superstars The Ramps made their triumphant return to New York City this month, with appearances at trendy restaurants all over the five boroughs. 
  • Crazy Sandwiches Come Home to Roost in NYC: Sandwiches have continued to popularize in the last year, and everybody’s making them. In that context, it’s natural that places are creating more beyond-the-pale examples for the purpose of competing with their sandwich-making sisters and brothers. Here are ten more doozies that can be found around the city.
  • 15 New Dishes That Highlight the Spring Vegetables You’ve Been Waiting For: Spring has finally arrived, bringing with it New York's annual bounty of ramps, asparagus, fiddlehead ferns, young garlic, and all those other lovely green things we've missed so much. While weather this winter was weird — and, well, not very wintry — it's nevertheless been a year since any of these vegetables were at their peak of flavor. So Grub is, understandably, pretty thrilled to find them back on menus and see what chefs are doing with them this year. Here, 15 new dishes to get you excited about the arrival of spring.
  • Where to Eat the Best Steak in NYC: Even as the city's old-guard steakhouses pack in customers, many — though not all — of the city's most impressive steaks can now be found at modern restaurants that either update, or completely disregard, the classic steakhouse tropes. What's important here is the quality of the beef, the skill of the kitchen, and (often) a grand presentation that can leave diners awestruck. The restaurants below are where you'll find the best steak in New York City.

  • 12 Pro Techinques Every Serious Home Cook Should Know: Fresh from their stint in the wet Dixie dirt, seasonal superstars The Ramps made their triumphant return to New York City this month, with appearances at trendy restaurants all over the five boroughs. 
  • PROFESSIONAL CHEFS TEACH YOU HOW TO SHOP AT FARMER’S MARKETS: Even a seasoned market pro has plenty to learn when it comes to getting the best out of these food fairs, and because chefs regularly supply their kitchens from farmer's markets, we enlisted the help of two experts -- Chefs Collin Crannell of The Lobster in Santa Monica and Chef Frank Cervantes of Arlington Club in New York -- for tips on how to get the most out of your next trip.
  • How Urban Farms Are Changing the Way We Eat: Are rooftop greenhouses the next big thing in local produce?
  • Meet the Kouign Amann: The Obscure French Pastry Making it Big in America.  A classic French pastry called the kouign amann (pronounced kween ah-mon, plural is "kouignoù amann") had been sold at the SoHo bakery since it first opened in 2011, and the buttery, crunchy baked good vaguely resembling a crown got its own fair share of attention: Dubbed the "DKA" by Ansel —€” for Dominique's kouign amann — the bakery sold out of them every day during its first six months in business, with the New York Times soon declaring that the pastry was "having a moment among foodies." 


  • Savory Meat Doughnuts Arrive Just In Time For Lunch: Doughnuts are stepping into the lunchasphere next week as The Doughnut Project begins a week-long celebration of savory-style doughnuts, specifically those with a meaty bent. The inventive new shop begins "Meat Week" next Monday, where they'll be offering limited editions of their yeast doughnuts flavored and topped with some form of charcuterie or other meat-related ingredient.

  • Everyone Wants to Buy These Server Uniforms—but They're Not for Sale: Nix is devoted to produce and does its best to serve hearty food (wok-roasted cucumbers with jerk spices, goat cheese, and kumquats) based around vegetables and grains.  But nothing in the cavernous white-walled, white-marbled restaurant conveys how close Nix wants to be to the earth better than the servers, who float through the dining room in matching, billowy designer navy blue frocks that make us want to take up gardening or painting just so we can look that stylish while doing so.

  • Art Installation Coming To Roof Of 875 Washington Street, Meatpacking District: A commercial building in the Meatpacking District is set to get some rooftop art. Last Tuesday, the Landmarks Preservation Commission approved a proposal to install an art mural on the side of a bulkhead atop 875 Washington Street, located between West 13th Street and West 14th Street in the Gansevoort Market Historic District.

  • Gothamist Guide To Eating & Drinking Near Bowery Ballroom: Since opening in 1998, the Bowery Ballroom has been one of the city's best venues for live music, with an intimate 575-person capacity, great sound, decent sight lines, and your favorite bands—not bad for an old shoe store. The nearly 90-year-old building straddles Chinatown, Nolita, and the Lower East Side, all of which are filled with good places to eat and drink, both before and after the show. Here are a few of our favorites.
  • Pasquale Jones Brings Something Fresh to the Dining Landscape: Chef Ryan Hardy’s sporty, Mini Cooper-sized Soho restaurant, Charlie Bird, was an early example of this chicly adaptable Italian style, and if anything, his new Nolita venture, Pasquale Jones, moves the evolutionary needle even further in the direction of Sparseness and utility. 

  • Brooklyn’s Acclaimed Ample Hills Will Open a Disney Location: Five years after former screenwriter Brian Smith opened his first Ample Hills Creamery in Prospect Heights, the company will expand outside New York City for the first time — but it won't just be any old location. The official Star Wars ice cream partner, which just announced a new Manhattan location and has a giant ice-cream factory in the works, will open a location on the BoardWalk at Disney World this spring.
  • Mast Brothers to Open a Massive Factory, 'Chocolate Brewery' at Brooklyn Navy Yard: The beleaguered chocolatiers behind the Mast Brothers are going big with a new factory and "chocolate brewery" at the Brooklyn Navy Yard. Michael and Rick Mast are taking over a 65,000-square-foot space at the Navy Yard to act as their primary headquarters and production facility.

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