Archive for June 30, 2014

Shrimp Boil at Achilles Heel this Thursday

Shrimp Boil at Achilles Heel this Thursday

Source: Eater NY

Any form of food by the pound sounds like a good portion size. This Thursday at 7 p.m. Achilles Heel is hosting a shrimp boil. According to Eater there will be spicy shrimp plus potatoes, corn, and sausage will be available by the pound, along with beer specials and bourbon and rum cocktails.

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The Last-Minute Reservation Guide: June 30

Source: Eater NY

Eater NYC restaurants on OpenTable with reservations for two still available for tonight. Here’s the best of the bunch. Get ‘em while they’re hot:

· Narcissa (6:30)
· élan (9:00)
· Il Buco A&V (6:30, 7:00, 7:30)
· The Dutch (6:30, 8:45, 9:00)
· Gotham Bar and Grill (9:00)
· Toro (7:30, 8:00) Read more

Brooklyn Brewery’s New Dinner Series

Brooklyn Brewery’s New Dinner Series

Source: Grub Street New York

Dinner at a brewery is probably the most romantic location you can take a hop head. Brooklyn Brewery is launching a new series called Dinner Party. According to Grub Street, Chef Andrew Gerson will design a five- to seven-course meal in collaboration with others, and first up is Ryan Miller, product development chef for Momofuku’s Kaizen Trading Company and the Culinary Lab. The first dinner is on July 16 and tickets cost $85.

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Even Chefs Should Stop Instagramming Their Food

Even Chefs Should Stop Instagramming Their Food

Source: Grub Street New York

Mr. Anthony Bourdain imparts another nugget of wisdom upon us. According to Grub Street the Parts Unknown host said, “Chefs bitch about it when it’s going on in their restaurants … yet when they go out to dinner, they’re taking pictures of everything. And any notion that that’s sharing? It’s bullshit. It’s about making other people feel bad about what they’re eating.”

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Morgenstern’s Finest Ice Cream on the Lower East Side

Morgenstern’s Finest Ice Cream on the Lower East Side

Source: New York Times Dining & Wine

And we thought that a $5 milkshake better be a damn good milkshake. How about Nick Morgenstern’s new ice cream shop, Morgenstern’s Finest Ice Cream, home to the $13 salted caramel sundae. According to the Times, Morgenstern’s ice cream is “a scoop of the experimental spirit — equal parts innovation and pursuit of technical perfection.” On a slow day the shop serves about 300 customers and on a busy day, about 1,000. The ice cream is made without eggs in an attempt to gain a pure milk flavor. Some flavors to be sure to try are the mint, Bourbon vanilla, licorice or Butta Pecan Rican.

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Turkish Kebab House, Bereket, Closes

Turkish Kebab House, Bereket, Relocates

Source: Eater NY

Bereket, the Turkish kebab house closed yesterday after nearly 20 years of business. The closure was part of a lease buyout in order to make room for a development funded by Ben Shaoul, according to Eater. The owners of Bereket plan to reopen somewhere nearby on Allen Street.

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Chocolate Ganache Made Easy

Chocolate Ganache Made Easy

Source: New York Times Dining & Wine

Don’t let the portentous sounding chocolate fixture scare you away from trying to make it. Chocolate ganache may sound daunting but, really it is just a melted-together mixture of chocolate and cream. The Times has the perfect ganache recipe to make for an impressive dessert when served over ice cream, cakes or cookies.

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Cocktail Den Elsa Closes Its Doors

Cocktail Den Elsa Closes Its Doors

Source: Eater NY

Elsa, the Alphabet City cocktail den is closing soon, according to Eater. The story takes an odd turn when the owners say they plan on relocating to a new location, however Elsa’s bartenders are apparently telling patrons that the bar is not relocation- it is simply shutting its doors.

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There’s “Wood Pulp” in that Chicken Strip

There's "Wood Pulp" in that Chicken Strip

Source: Grub Street New York

We’re sure there’s a million ingredients that go into the corporate formulated McDonalds burger. But “wood pulp” is not something we’d expect to see. The scientific name for this is called powered cellulose, according to Grub Street, and it is added to things to help powdery things stay powdered and prevents emulsified sauces from snapping. We’re not lovin’ it.

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Andrew Steinthal Finds Bar Primi Hit or Miss

Andrew Steinthal Finds Bar Primi Hit or Miss

Source: Eater NY

Andrew Steinthal isn’t dreaming of Primi. According to Eater, Steinthal finds the menu at Andrew Carmellini’s Bar Primi hit or miss. He said, “Some of the pastas simply aren’t that good, and being that this place is all about the pasta, that’s a bummer. That being said, there are a few dishes – mainly the Bucatini with Slow Cooked Lamb and the Fiore di Carciofi – [that] are completely out of this world.”

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Quirky LES Bar, Preserve24, Closes After One Year

Quirky LES Bar, Preserve24, Closes After One Year

Source: Eater NY

After just a year Preserve24 has shuttered. It’s a shame because there is really nothing like this bars interior in the city. According to Eater, there is no word yet on who the new owners will be, what the remodeling will entail, or what will happen to the dinghy-shaped bar and the gigantic, cage-like “reliquary” for an imaginary chunk of ice.

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Arepa Lady Opens Brick and Mortar in Queens

Arepa Lady Opens Brick and Mortar in Queens

Source: Eater NY

If you haven’t waken up with the regret of eating an entire arepa from the Arepa Lady, then that should definitely be added on your Manhattan bucket-list. Now you can access these tasty arepas at her brick and mortar restaurant which just opened over the weekend in Queens. According to Eater, Queens food expert Joe DiStefano says that the arepa de choclo is “as good as ever” there.

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Dover Debuts New Brunch Menu

Dover Debuts New Brunch Menu

Source: Eater NY

If caviar pie is the kind of thing at brunch you crave after a long night, then you might want to check out Dover’s new brunch menu which just rolled out this weekend. According to Eater the menu includes lamb ribs with eggplant and mint, and lobster tarragon and potato, as well as a more traditional brunch fare such as eggs benedict and french toast.

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David Waltuck’s Restaurant élan Opens Today

David Waltuck's Restaurant élan Opens Today

Source: Eater NY

Bring out the banners and trumpets. Today is the official opening date of David Waltuck’s élan, according to Eater. The French restaurant which is open in the former Veritas space, will have a front area for snacks and drinks, a bar that serves the full dinner menu and a back dining room where Waltuck will offer an a la carte menu with items such as seafood sausage.

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Original Shake Shack Location Will Close for Five Months

Original Shake Shack Location Will Close for Five Months

Source: Grub Street New York

Right when the Decade of Shack craze is over, Mr. Meyer has decided to close the original Madison Square Shake Shack location for five months while it undergoes renovations. According to Grub Street, Shake Shack No. 1 will grow a total of four feet in width, get a shiny new kitchen, and its basement will be redone to “create additional storage space.”

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