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Thursday, December 29, 2016

The Weekly Roundup: The Curtain Closes At Carnegie Deli, 8 Cosy Outdoor Spots For Winter and How To Make Red Wine Hot Chocolate

  • How to Plan a Last Minute Trip to New York City for New Year’s Eve: Everyone should experience New Year’s Eve in the Big Apple at least once. If you want to watch the ball drop from Times Square, here are few tips to help you plan a last-minute trip of a lifetime.
  • First Look: Tim Ho Wan Draws Hordes in the East Village.  Few restaurants have caused such excitement as Tim Ho Wan, the first U.S. location of the Hong Kong-based, dim sum chain with roots as the world’s cheapest Michelin-starred restaurant. The New York location — number 45, following outposts in Singapore, the Philippines, Vietnam, Thailand and elsewhere — is unique compared to homegrown dim sum destinations.
  • Confessions of a Culinary Line-Stander: In New York City, lines are a way of life. There’s a line at the movie theater, for the bank, in the laundromat, and at the supermarket. In fact, one aspect of being a New Yorker, a friend observed, is that we are willing to wait for anything. Today, the phenomenon extends to restaurants and bakeries, but that wasn’t always the case. 
  • Old Timers Line Up For One Last Overstuffed Pastrami On Rye At Carnegie Deli: The line stretched down the block on 7th Avenue today, further clogging up an already congested section of Midtown. The queue's destination? Carnegie Deli, the overstuffed sandwich haunt that'll close the book on nearly eight decades this Saturday. Around 11 a.m., the quoted wait time for a seat was around two hours.

  • New Report Says Maple Lost Money on the Meals It Delivered in 2015: As operators deal with the ever-rising costs of running brick-and-mortar restaurants, many have presented new-look delivery services as the great hope of the food world. Manhattan-based Maple is arguably the star of the food-delivery start-up world, but it has struggled to make a buck, according to a new report in Recode.
  • How to Make Red-Wine Hot Chocolate for Your New Year’s Eve Party: When a throwing a holiday party, there are a few staple cocktails you can rely on: boozy eggnog, hot toddies, Irish cream, punch of any and all varieties, and maybe some mulled wine. You know, the classics your parents snuck sips of during their parents’ holiday parties when they were kids. But, little did you know, there was always one drink missing from the pantheon: red-wine hot chocolate.
  • How Restaurants Offer Full Experiences in Seriously Tiny Spaces: The tips and tricks behind designing itty bitty dining rooms.
  • Inside the Dusty World of Vintage Spirit Collectors: Once those liquors are out of the barrel and inside the bottle, the liquor should, in theory, be the same whether you drink it today or 30 years from now as long as it remains unopened. But some are finding that bottles capped long ago hold a special allure, both for their taste profiles and their historical significance.


  • Chef Mark Ladner Is Leaving Del Posto To Make Pasta Flyer A Reality: The new restaurant will be at 510 6th Avenue, between 13th and 14th Streets. Ladner originally developed Pasta Flyer with the help of Kickstarter: "Pasta Flyer delivers soulful, traditional Italian pasta to a hungry customer’s belly as fast as a bowl of Japanese ramen, for under $10."
    • Mark Ladner to Leave Del Posto: As head chef for the Chelsea restaurant he opened in 2005 for Mario Batali, Joe Bastianich, and Lidia Bastianich, Ladner will part ways from his employer since 1998, for whom he opened Lupa Osteria Romana in 1999 followed by Otto Enoteca Pizzeria in 2002.

  • A guide to 2017 living: In order to satisfy one’s sweet tooth, Li-Lac Chocolates is the name to turn to. Li-Lac serves as Manhattan’s oldest chocolatier, dating back to the roaring ’20s, with a range of impeccably delectable chocolates where each bite is a cry for more. 
  • NYC Gifted With Deep Fried Pizza Pocket Cafe For The Holidays: Mr. Panzerotto, a new Greenwich Village shop serving the speciality. The fried dough has found itself the subject of the new MacDougal Street cafe, which serves nothing but the half-moon shaped treats stuffed with different fillings.

  • A New Megu Focuses on Food in NYC’s Meat Packing District: When the first Megu opened downtown more than decade ago, it was easily the most dramatic Japanese restaurant in NYC—$6 million of shadowy glamour spread over 13,000 square feet on two floors, with a huge Buddha ice sculpture that melted down during the evening and an impressive bronze bonshu bell in the center.

  • 8 Spots To Cozily Drink & Eat Outdoors This Winter: The garden at the East Village location of the Standard Hotel is home to a bocce court in the warmer months of the year, but for the winter, the bocce court is out and heated yurts are in. Head there and enjoy fondue and don a "complimentary fur" if you truly want to do winter right this year. You can even rent the yurts out for just you and yours. 

  • 25 Terrific NYC Chinese Restaurants: Here is a list of 25 restaurants that Eater editors love.  This is not a comprehensive guide to New York City's best Chinese restaurants — there are some heavy-hitters and critical darlings that are definitely not on this list. But herein you will find over two dozen restaurants that reliably serve comforting, delicious food. 

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