Thursday, January 12, 2017
The Weekly Roundup: Foods Of NY Tours On Cake Boss, 10 Best New NYC Brunches and 2017 Is The Year Of The Square Pizza
- The Best NYC Restaurants for Vegetarians: New York restaurants have something for everyone's dietary needs, from the paleo, to gluten-free, to the vegetarian, and the vegan. Vegetables had been a tough find until the past few years, which have ushered in a vegetable-restaurant boom. Here is an updated guide to 15 restaurants that are great for vegetarians, vegans, and meat eaters on a meatless Monday. It includes trendy fast-casual spots and Michelin-starred places to dine.
- 2017 Is the Year of the Square Pizza: With few exceptions, New York has always been a round-pie, thin-crust town. (They don’t call it a “regular” slice for nothing.) Recently, though, the square has stepped into the spotlight, thanks largely to an obscure midwestern interloper called Detroit-style pizza, which arrived in Williamsburg last spring and proceeded to give our hometown Sicilian something of an inferiority complex.
- The Golden Slice Awards Commemorate NYC Neighborhood Pizzerias: Welcome to the third edition of the Eater NY Golden Slice Awards, a recurring series that recognizes outstanding neighborhood pizzerias around the five boroughs.
- 10 Best New Brunches in NYC: For most New Yorkers, brunch is a crucial part of the weekend agenda. It's the one meal of the week that rewards laziness: Sleep until noon and you can still find fancy eggs on just about any corner (and a Bloody Mary to boot). Here are some of the hottest new places to indulge, from bagels and lox to globally inspired eggs.
- Pasta With a Pedigree: With so much pasta on restaurant menus, it’s fitting that this week’s The New York Times profiled pasta maker Pastificio Felicetti, a family-owned, Italian company using Italian-grown durum wheat to make more flavorful dried pasta that’s seeing increased demand.
- The Everything Guide to Bottled Water: This year, for the first time, bottled water is expected to outsell soft drinks in the United States, with consumption at around 12 billion gallons. We can attribute the demand in part to the wellness boom.
- NEW YORK CITY TAP WATER ISN'T NEARLY AS GREAT AS WE THINK IT IS: New Yorkers are a famously arrogant lot. We love to brag that we have the best skyline, the best restaurants, the best pizza, the best bagels. Those last two are often attributed to another thing New York claims to have the best of -- our water.
- The Best Way to Eat Bone Marrow: Eating bone marrow (and taking a bone marrow shot) may sound intimidating, but there's a specific technique to eating and drinking this buttery meat. Let chef Oriana Rivadeneira of Swine restaurant in New York's West Village show you the best way to savor bone marrow the next time you try it.
- Dan Barber and Grimm Ales Collaborate to Brew an Ode to Field Rotations: The brewers and chef talk beer, crop rotation, their mutual connection to a local grain farmer and more.
- It's Truffle Shortage Season (Again) And Everyone Is Freaking The Hell Out (Again). For the second year in a row, New York City's high-end restaurants are freaking out because a hot summer in Italy has resulted in a shortage of white truffles, driving up the price for the fungus and depriving New York City's upscale residents of a beloved food item.
- The Doughnut Project Short Film: Winner of 6th place in the AT&T Real Stories 3 Competition, this film features co-owners of an artisanal doughnut shop located in The West Village of New York City. Meet Troy and Leslie and hear a little more about why they love making doughnuts and how social media has helped them introduce their delicious doughnuts to you.
- The Absolute Best Fondue in New York: You could buy all the cheese you need to make your own fondue at Murray’s Cheese, or you could skip three doors down to the shop’s oft overlooked, pleasantly atmospheric restaurant, as crisp and clean as the store. The menu is by no means limited to but includes many cheese-centric classics, and the fondue is a great one.
- The Group Behind Sarabeth’s Now Runs Jane on Houston: After a 15-year stretch, Jane on Houston Street has been sold to the restaurant group behind Docks Oyster Bar and brunch dominatrix Sarabeth’s.
- 13 Ferocious French Fries to Try in New York City: Pomme Frites is a late-night classic that serves giant, thumb-sized fries in a paper cone. Stand the cone up in a specially designed table, or run wild with it through the streets of the Village. For the full experience, choose several of the unusual toppings, like eggplant or sweet mango chutney mayo.
- Two More Manhattan Diners Have Closed: Two more diners have closed in rapid succession. After 12 years of business, The Diner NYC in the Meatpacking District has shuttered. The place served beef stew, pulled pork sliders, and diner-style breakfasts into the wee hours.
- Celeb Chef Cat Cora To Helm Southern-Style Eatery Fatbird on W. 14th Street: Celebrity chef and TV host Cat Cora will take the helm at a new Southern-style eatery opening on West 14th Street. Cora, the first female contestant on “Iron Chef America,” will lead the kitchen at Fatbird, opening at 44 Ninth Ave., in either March or April, its manager said.
- A Restaurant-Within-a-Restaurant Will Debut Within La Sirena: The big, brassy La Sirena from Mario Batali and Joe Bastianich is about to get an overlay. And it’s going to feel a lot like Casa Mono & Bar Jamon —staff included. The restaurant-within-a-restaurant will debut later this month in the space that separates dining rooms — with its 38-foot long, white Caesarstone bar, high ceilings, and Portuguese mosaic floors.
- A Taste of Taiwan in Chelsea Market: If you want a taste of the Taiwanese-inspired dishes at Very Fresh Noodles, you best be ready for a line.
- Tapas Bars Added at 2 Manhattan Restaurants: And Il Buco Alimentari e Vineria has added Chef’s Counter, a marble bar in front of the display case of cheeses and the like in the restaurant’s retail area, where the executive chef, Garrison Price, serves tapas-style plates.
- A First Look at Yiwanmen on Mott Street: When the editor of a glossy food mag sent a text message about a new noodle shop on Mott, I was on my bike in minutes. Yes, I know we have plenty of places slinging the hand-slapped noodles of Lanzhou in a dozen predictable soups. But this place apparently tendered Sichuan-style noodles, and the idea of a peppercorn lip-burn on a cold day in January is eminently appealing.
- How These Restaurateurs Turned a $5 Chinese Buffet Into a Sleek, Modern Diner: Designing a restaurant is often filled with unexpected challenges — like, say, a brick structure that’s actually filled with hundreds of pounds of steel — but restaurateurs Ivy Tsang and Selwyn Chan knew what they were getting themselves into when they began building out Nickel & Diner, which opened on Howard Street in November.
- Brooklyn Navy Yard's Food Scene Is Shaping Up Nicely: The Brooklyn Navy Yard added several new local tenants to its Food Manufacturing Hub in the forthcoming Building 77 development. The Hub, which will be anchored by Russ & Daughters and Brooklyn Brewery when it opens mid-2017, announced six new food and beverage tenants joining the project, which had already welcomed Mast Brothers and Brooklyn Roasting Company last year.