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Thursday, April 27, 2017

The Weekly Roundup: Instagrammable NYC Desserts, Wylie Dufresne "Du Doughnuts" Opens and Pó Closes After 24 Years

  • The Absolute Best Tearooms in New York: A few businesses that started by selling their tea to luxury restaurants (Té Company, Kettl) have recently opened brick-and-mortar spaces, where you can taste their niche offerings, find peace and comfort away from the hustle and bustle of New York, and maybe learn a thing or two, as well. 
  • Trump Soho Restaurant Koi Will Close After Regulars Ditched It Post-Election: The Trump Soho location of celebrity hotspot and pan-Asian clubstaurant Koi is closing its doors after business declined post-election. Grub Street reports that the LA-based chain plans to keep the Bryant Park location open but is shutting down the outpost in the Trump Hotel in Soho because they’re no longer making money on it. Regulars — including celebrities like the Kardashians — simply stopped going when Donald Trump was elected president, staff say.
  • Daniel Humm and Will Guidara Will Debut Fast-Casual Chicken-Frites Dinners at Made Nice: At Made Nice, EMP alums Kirk Kelewae and chef Danny DiStefano will serve $11 to $15 salads, $6 soft serve, and homemade sodas to a mostly lunch crowd. The menu, which references some of Humm’s signatures, features options like confit pork shoulder with grains and roasted carrots, a khao salad with grilled hanger steak and crispy rice, and curried cauliflower with tofu and coconut.
  • 11 Insta-Worthy Desserts to Eat This Spring and Summer: Warmer weather is finally upon us (with summer around the corner), which means one thing...colorful hand-held desserts will be all over your Instagram feed. To help you get ahead of the game, we put together a list of some of the tastiest and most photo-friendly treats in town. Check them out…

  • Here Is the Full List of 2017 James Beard Foundation Media Award Winners: At a ceremony in New York City tonight, the James Beard Foundation announced its Media Award winners for 2017. Formerly known as the Book, Broadcast, and Journalism Awards — the broad categories the Foundation still recognizes — tonight’s festivities saw big wins for cookbook author Ronnie Lundy, hit Netflix show Chef’s Table, Portland Monthly food critic Karen Brooks, Cooking Light, writer Francis Lam, and Roads & Kingdoms.
  • An Innovative Culinary Program Mixes Compassion With Kitchen Training: The Doe Fund’s Chef-in-Training program is an eight-week, hands-on course that teaches students to work on a New York City restaurant’s line. It was introduced in December 2015 as an extension of the Doe Fund’s Ready, Willing & Able transitional work program, and it’s the brainchild of Doe Fund employees John Kirkland, Jennifer Dillon, and Gino Dalesandro. 
  • 9 Restaurant Families You Need to Know in NYC: The New York restaurant scene is built on the backs of family-run establishments, many of which have been in business well over a century and gone through multiple generations of ownership. So today we're telling the stories behind some of the most historic and delicious family-owned hot spots in town that are still going strong in 2017.
  • For Wylie Dufresne, It’s Time to Make the Doughnuts: The innovative chef’s latest creations are surprisingly technical, seriously fun, and extremely Instagrammable.


  • After 24 Years, Pó Closes in the West Village: Pó, the Italian restaurant in the West Village co-founded by Mario Batali is now closed. Owner Steven Crane said that he would not be able to sustain the 120 percent rent increase from his landlord — a 120 percent increase to his $10,000 a month rent.
  • COCKTAIL-FLAVORED DOUGHNUTS TURN BREAKFAST INTO HAPPY HOUR: On April 21, The Doughnut Project is launching the "Cocktail Series." For five straight weekends, the team there will honor five of its favorite NYC bars with doughnuts made to emulate a specialty cocktail from each bar. It would great if you could buy one in the bar and compare it to the cocktail, but you'll have to hoof it with a boxful of doughnuts from the shop on Morton Street to the bar each week if you want to do pairings.

  • Where to Celebrate Cinco de Mayo: Enrique Olvera’s new Nolita restaurant is considerably more casual than his Flatiron flagship, Cosme; making it a suitable spot to celebrate the irreverent Cinco de Mayo.  Open from early morning to late night, you can eat or drink your way straight through the day, segueing from Poached Ranchero Eggs Hoja Santa, to Nopal Tostadas, to White Ayocote Hummus with blue corn crisps, paired with Oaxacan Coffee, Overproof Margaritas and Moctezumas Revenge, featuring tequila, sherry and Mexican brown sugar.

  • Sunset Park’s Made in NY hub seeks developer to build a food hall: In one of the first steps towards making Sunset Park a future fashion and media hub for the city, the Economic Development Corporation (NYCEDC) has released a Request For Expressions of Interest (RFEI) today, to develop the 7,500-square-foot Food Building at Bush Terminal.

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