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Wednesday, February 22, 2017

The Weekly Roundup: Hot Doughnut Grilled Cheese, Xi'an Famous Foods Debuts Dumpling Restaurant and How Pizza Really Came To America

+NYC NEWS+
  • Major NYC Dining Influencer Steve Hanson Is Making a Comeback:Steve Cuozzo at the Post reports that Stephen Hanson — the restaurateur who founded monster hospitality group BR Guest — will be opening a new restaurant at the old Life magazine building. Hanson hasn’t opened an NYC restaurant since he sold his final stake in BR Guest in more than three years ago.
  • Where to Celebrate Mardi Gras 2017: Whether you actually intend to give something up for the season (or are merely seeking respite from your daily woes), here’s where to laissez les bons temps rouler New Orleans style, with sazeracs, po-boys and more.
  • CAN THE NYC STEAKHOUSE SURVIVE: The New York City steakhouse faces a prickly paradox. It is too old, respected, and august to die. But is it too esoteric, off-trend, and regressive to live?


+INDUSTRY NEWS+
  • America’s Independent Restaurants Are Closing at an Alarming Rate: This past year saw plenty of hand-wringing by restaurateurs — the industry is in recession thanks to an uptick in labor costs, consumers opting for delivery, and fears in general about the future of U.S. democracy. But a new data set from an industry tracker adds some depressing additional context, if you consider America to be maxed out on burger-flipping chains.
  • U.K. Farmers Warn Brexit Could Make Their Crops ‘Rot in the Fields’: Here’s a familiar-sounding argument: British farmers say the impending Brexit, which will reduce immigration significantly, could send their industry into a free fall, since about 20 percent of the workers in their fields are foreign. As a result, England’s largest farmer union is pleading for a trade deal that allows not just access to the rest of Europe’s market, but also the ability to employ Europe’s workers.
  • This Is the Correct Way to Make a Perfect Manhattan: Look, not everyone has to have their home bar fully stocked at all times with all sorts of obscure mezcals and expensive bottles of Scotch and specialty bitters. But if you’re going to be an adult, and you’re going to drink alcohol, there are a few cocktails that you really must know how to make.


+NEIGHBORHOOD NEWS+

  • Brace Yourself For The Brand New Doughnut Grilled Cheese: This combination of melted cheese and sweet doughy deliciousness will soon be available at Clinton Hall, a craft beer hall in Manhattan's Financial District. The special sandwich was created in partnership with The Doughnut Project, a small-batch doughnut shop in the West Village. The product of this dream collab is what Clinton Hall is calling "The Flamin Hot Doughnut Grilled Cheese."

  • Le Pain Quotidien Unveils its Second Bleecker Street Outpost: Le Pain Quotidien just planted another flag downtown. The Belgian-style bakery is poised to open its umpteenth city location in the kink of Bleecker Street, where American Apparel previously outfitted NYU students. Now it’ll fatten them up.
  • Australians Open New Cafe In Greenwich Village: Banter, at 169 Sullivan St. just north of West Houston Street, is owned by Sydney native Nick Duckworth and Melbourne native Josh Evans, who moved to New York 18 months ago and met working at the Australian cafe Two Hands in Nolita.

  • THE ABSOLUTE BEST DUMPLINGS IN NYC: Italian-born pasta and sauce company, Giovanni Rana, is like the Willy Wonka of pasta, churning out unexpected flavors like red lentil spaghetti and chili and garlic infused pappardelle daily in its part-factory part-restaurant inside Chelsea Market. The place’s signature dessert -- ravioli made with dark chocolate -- is a childhood fantasy come true.

  • The Untold Story of How My Grandfather Brought Pizza to America: We examined the relationship between Lombardi’s—believed to be the first U.S. pizzeria to open, in 1905—and Totonno’s, which was opened in 1924 by the man credited as Lombardi’s first pizza chef. Antoinette Balzano, the granddaughter of Totonno, who now runs Totonno’s along with her siblings, felt there was some information she wanted to add about her grandfather’s legacy.

  • Xi’an Famous Foods Team Debuts a New Dumpling Restaurant: The masterminds behind popular local noodle chain Xi’an Famous Foods just opened a completely new restaurant in their old Chinatown space: Dumpling Spot, a fast-casual restaurant focusing on, as the name suggests, dumplings. The new restaurant is in soft opening at 67 Bayard St. The outpost of Xi’an Famous Foods formerly in that storefront moved to a bigger space at 45 Bayard St. last week.

  • Hot Neighborhood: 8 New Places to Eat Near Barclays Center in Brooklyn.  The area around the Barclays Center is abuzz with new and exciting places to eat. There’s already a food hall (with another, Dekalb Market, planning to open soon), a dine-in theater, plenty of spots to enjoy handmade pasta and even more in the works — including an outpost of the fast-casual Korean spot, Korilla BBQ, and an all-day cafe named Hudson Jane. Here are the latest spots in and around Fort Greene that you should be checking out now. 



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