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Thursday, October 6, 2016

The Weekly Roundup: Carnegie Calls It Quits, 11 Best NYC Doughnut Shops and Murray's Cheese Makes It's Own Cheese

+NYC NEWS+
  • Pastrami Bombshell: Carnegie Deli Is Closing For Good at the End of the Year.  Midtown’s Carnegie Deli has faced a number of setbacks and scandals over the last few years — including a year-long closure due to an illegal gas hook-up, a wage lawsuit filed by staffers, and the messy divorce of its owner and her husband, who was cheating with a waitress while allegedly helping her open a rogue location of the deli in Thailand. And now, proprietor Marian Harper Levine is deciding to throw in the towel. 
  • 16 Excellent Things to Eat, Drink, and Do in October: It’s pretty much guaranteed that every month in New York offers a bewildering number of new dishes to eat, drinks to imbibe, and food-themed events to attend. It would be impossible to pack in every single thing each month, and the hardest part often is just figuring out what to do with your limited time. So Grub will kick off the month with a short but sweet list of dishes, drinks, and events that should absolutely be on your agenda.
  • From Street Kid to Hamburger King: Snow cones were commonly referred to as “Hard Times Sundaes” way back in the Great Depression—being not just the rare treat that people could actually afford, but also a viable business venture for struggling entrepreneurs, due to exceedingly low overhead. And while it seems a clunky pseudonym for a Brooklyn food truck largely associated with burgers, it attains a striking lyricism when applied to the origin story of  its owner, Andrew Zurica—and not only due to the widely known parable of how he successfully rebounded in the wake of Hurricane Sandy.
  • The 11 Best Hard Cider Bars & Restaurants In NYC: New York boasts more cideries than other state in the country. From 2011 - 2015, according to data released by the organizers of Cider Week NYC (the Sixth Annual festival runs October 21-31), the number of producers jumped from five to 65, with production volume up 750%. And so, a beverage once relegated to those seeking sweet and carbonated drinks is now more seriously considered.


+INDUSTRY NEWS+
  • 5 Foods That Owe Their Existence to Dan Barber's Army of Agriculturalists: Farm-to-table cooking is no longer just a trend — at any restaurant worth its salt, it’s an assumption. This is thanks, in part, to Dan Barber, the chef/co-owner of Blue Hill at Stone Barns in Pocantico Hills, New York. But for Barber, this process starts even earlier than sourcing locally grown ingredients — at the genetic level. "It’s just another way of looking at a recipe," he says.
  • Amid Hills of Wine and Truffles, a Mission to Give Fungus Room to Breathe: But what happens when those resources compete? Vines require clear hillsides, and truffles need thick and damp yet clean woods. Today, hillside after hillside of Barolo is planted in neat rows of well-groomed vines more valuable than anything else that could be put on them. The forests, on the other hand, have been shrinking.
  • This Brewery Says It’s Invented Instant Craft-Beer Powder: Humans finally have a beverage besides powdered Gatorade that can survive the zombie apocalypse: Denmark’s To Øl brewery has created instant craft beer, a freeze-dried mix that, with a splash of liquid, turns into something that sounds a thousand times better than Lemon Drop Palcohol.
  • 62 Ways to Upgrade Your Desk Lunch: Innovative chefs are telling us that a sandwich made with Fritos and Funyuns isn’t just convenient, it’s delicious.


+NEIGHBORHOOD NEWS+

  • For the First Time Ever, Murray’s Conceptualized a Cheese From Start to Finish: In its 75 years in existence, Murray’s Cheese has never actually made its own cheese, so Annelies — which it created from initial concept into R&D, and then aged in its own caves — is a big deal. Murray’s worked with world-famous cheese-maker Walter Räss of Kaserei Tufertschwil, and the product (named after Räss’s wife, aw) is aged for three months in Switzerland and then another nine months here in New York. The project took three years in total.
  • Chandler and Monica's apartment in Friends costs a shit load more than we could afford: While it might have seemed attainable to live somewhere like that, Chandler and Monica must have been on far more wedge than we first thought to afford a place like that in Greenwich Village. You'd never be able to afford it in a million years.
  • Are We Having an International Singaporean Food Moment?  In his West Village restaurant Chomp Chomp, Wong serves hokkien mee with two types of noodles, eggs and seafood, while in Malaysia the hokkien mee is braised with a sauce that darkens the noodles. And Wong’s char kway teow is sweeter, wetter and darker compared to the Malaysian version, where it’s spicier, drier and lighter. 
  • A Sushi Yasuda and Nakazawa Chef Is Behind New York’s Latest Luxe Omakase Restaurant: The rise of the power sushi restaurant continues: Next week, on October 5, Akashi will open on the West Village’s Christopher Street, offering a 20-course omakase tasting for $200-plus. To justify the steep price, chef Yoichi Akashi has serious chops — he worked as a sushi chef at Sushi Yasuda, and then as the chef de cuisine of Sushi Nakazawa.
  • The 11 Best Doughnut Shops In NYC: THE DOUGHNUT PROJECT: Though this West Village shop has only been open just shy of a year now, the Doughnut Project has quickly become a leading creative force in the breakfast pastry world.

  • Coffee Bean & Tea Leaf Suddenly Closes All 12 Manhattan Locations: Specialty coffee chain Coffee Bean & Tea Leaf abruptly closed all of its Manhattan locations last week. West Side Rag reports that the LA-based company decided to shut down operations at all of the 12 locations in New York last Saturday, October 1. The outposts were all franchises, not company-owned. A spokesman told the Upper West Side blog that Coffee Bean & Tea Leaf would be reopening stores in New York with new owners, though it’s not clear when it will happen or if its at the same locations. Signs on some stores only note that they’re "temporarily closed for remodeling."
  • Babbo Acquires a King’s Ransom of White Truffles: Ladies and gentlemen, boys and girls, mere hours ago we crossed over into what is without a doubt the greatest season to be a diner in New York City. The white truffles have arrived at Babbo which means that we are firmly entrenched in autumn in New York.


  • Nom Wah Is About To Explode Fast Casual Dumplings All Over New York: Take a good look around when you check out the new counter service outpost of Nom Wah Tea Parlor in Nolita — that food, decor, and vibe may soon be replicated all across New York. The historic dim sum restaurant’s new fast casual location at 10 Kenmare Street is the testing ground for a whole slew of new, all-day dim sum restaurants, according to general manager Zhiyu Lai.

  • Chinatown Fusion: Aux Epices: Tucked away on a side street a half block past the border of Chinatown and lovingly attended in one of the classic narrow spaces one finds in New York City, sits Aux Epices (French for ‘with spices’), a re-invention of ‘Chinese’ food as Malaysian and French cuisine which turns a typical Chinese menu on its head. The restaurant proves that a narrow foot print, often a requirement in NYC, does not limit the quality or imagination food preparation and presentation can attain. The single row of tables along only one wall, as that’s all the room the restaurant affords, extends deep inside and is where I’ve had one of my favorite meals in NYC. And shockingly only $25 for lunch for two and we were stuffed.

  • Alex Raij’s New Tekoá Dinner Menu Is Eminently Craveable: And so a couple of weeks ago, the unlazy couple Alex Raij and Eder Montero made good on their plans for Tekoá, the all-day Cobble Hill coffee shop they opened six months ago. At 5:30, they dimmed the lights, converted the pastry counter into a liquor bar, set the tables with cloth napkins, and launched dinner service.



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