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Thursday, August 18, 2016

The Weekly Roundup: Bon Appetite's 10 Best New Restaurants, Murray's Cheese Takes Bronze and NYC's Most Anticipated Fall Openings




  • Chumley’s May Finally Reopen Its Historic Doors Next Month: Legendary West Village speakeasy Chumley’s may finally be open to business next month, after nearly a decade out of commission and years of false starts. Restaurateur Alessandro Borgognone — who’s best known for the upscale Sushi Nakawaza — tells the Times that his revival of the bar will be opening on September 6.
  • Murray's Cheese's Greensward Wins Third Place at Best in Show: New York City’s Murray’s Cheese’s won third place in the American Cheese Society’s five best-in-show for their Greensward cheese.  Every year since 1983, The American Cheese Society hosts a cheese competition where cheeses from all over North America are ranked. This year, the competition was held from July 27-30 in Des Moines, Iowa.
  • A Peek at Mah-Ze-Dahr, The New Bakery From Cult Favorite Chef Umber Ahmad: Beloved pastry chef Umber Ahmad is finally close to opening the doors on the first brick-and-mortar location of her bakery Mah-Ze-Dahr — currently a wholesale operation that’s a favorite of people like Tom Colicchio and Oprah. Ahmad and executive pastry chef Shelly Barbera now only await gas for the cafe at 28 Greenwich Ave. and expect to open in the next few weeks.

  • Greenwich Village With the City’s Best Clam Pizza: The most exciting pie at the original Denino’s is the clam. I’m delighted to report the Village version ($29) is every bit as good, a molten mass of briny minced clams and mozzarella on a crisp, nicely tanned crust. Generously furnished with bivalves, it’s easily the best clam pie in New York City.

  • Oysters NYC: Best places to eat bivalves.  The Lobster Place offers the chance to sample different varieties of oysters before picking the best to take with you. Oysters typically range from $2 to $3 each. And if you don't want to leave home, the Lobster Place is offering an Oyster Sampler Kit that can be ordered online.

  • Pasquale Jones' Tim Caspare Brings an Umbrian Pork Shank to Nolita: One of the first, and also the simplest, dishes chef Tim Caspare learned to cook while apprenticing in a Italy was an Umbrian-style pork shank. That was back in 2004, at the beginning of a career that would take him from cooking rustic foods in the rolling hills that surround the Umbrian capital of Perugia to the haute California cuisine of Quince and Cotogna in San Francisco. Now, he helms the kitchen of avant garde pizzeria Pasquale Jones in NYC. 

  • The Best Chinese Restaurants in Downtown NYC: New York City has a reputation for some of the best Chinese food in the country, and if you dine at any of these seven restaurants listed below, you’ll know why. Forget  chicken with lemon sauce and fried rice order, because the menu options at these fine dining establishments are so much more fun.

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