Archive for December 30, 2014

Chefs Start to Experiment with Cannabis

Chefs Start to Experiment with Cannabis

Source: New York Times Dining & Wine

If you thought stoner food was just a bad marriage between the frozen food section and Sunday night leftovers think again. According to the Times cooking with cannabis is is emerging as a a legitimate and lucrative culinary craft. Colorado has already issued more than 160 edible marijuana licenses, Seattle will soon have its very own cannabis bakery and major New York publishing houses are toying with the idea of cannabis cookbooks. However the Times notes two problems: First, it’s hard to control how high people get when they eat marijuana. And second, it really doesn’t taste that good. Nevertheless it’s a growing market and we wouldn’t be surprised to see it take off in 2015.

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Trends We’re Happy to See Go in the New Year

Trends We're Happy to See Go in the New Year

Source: New York Magazine

With the industry already so saturated and with new restaurants constantly on the horizon, we can’t fault them for giving into some of these trends to hook customers, but New York Magazine compiled a list of trends we’re tired of and would love to see go by the new year. Some trends include hotel-lobby restaurants, virgin “mocktails” AKA overpriced fruit juice, and believe it or not tipping has made the list! Adam Platt says, “Most New Yorkers are happy to pay the often involuntary 20 percent. But it’s time to do it aboveboard, on the books, in an equitable, sensible way.”

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Best New Chefs of 2014

Best New Chefs of 2014

Source: New York Magazine

A flurry of new chefs exploded onto the restaurant scene this year, and with 2014 coming to an end, it seems only right to give a shout out the chefs that have entered our hearts through way of belly. New York Magazine compiled a list of the five best new chefs. There is Markus Glocker of Batard, Elise Kornack of the tiny Carroll Gardens restaurant Take Root, Emma Bengtsson of Aquavit, and of course there is Enrique Olvera of Cosme and Ivan Orkin of Ivan Ramen.

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The Elk Offers Healthy Eating, Good Coffee and a Relaxed Atmosphere

The Elk Offers Healthy Eating, Good Coffee and a Relaxed Atmosphere

Source: Eater NY

Looking for a cafe that will prove to your Instagram followers just how cool you are? Snap a few pictures at The Elk in the West Village and you might as well change you username to @JamesDean. Eater’s Kat Odell recently visited the cafe and was pleasantly surprised how well the coffee and chef Sam Talbot’s healthful menu came together. She says Talbot’s approach to healthy food is “not too glaringly granola.” Odell recommends the whole wheat egg wrap, made with Sauder’s eggs, hummus, roasted red peppers, and onions and the yogurt and fruit with house-made cashew-quinoa granola, and chia pudding with coconut bee pollen crumble. And if you’re looking for a buzz try the espresso-based drinks or the freshly bottled juices.

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New York’s Top Sommeliers Spill Their Go-To Places to Drink

New York's Top Sommeliers Spill Their Go-To Places to Drink

Source: Eater NY

If there is one person you should have a good relationship with in this life, it’s your sommelier. Not only will they elevate your dining experience, but more often than not they also usually know their way around the bar as well. Eater got New York’s top sommeliers to dish on their favorite places to drink when they’re not in their own restaurant.

For Patrick Cappiello of Pearl & Ash, Marta has a great wine list. Jeff Porter of B&B Hospitality Group says “Franny’s is my love,” and Thomas Pastuszak of The NoMad quite likes Charlie Bird and Estela because they’re the “best places in New York to drink both classic & off-the-beaten-path discovery wines.”

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Check Out the Raw Bar at Mission Chinese

Check Out the Raw Bar at Mission Chinese

Source: NYDiningGuide

Mission Chinese Food is covering all the bases. Yesterday the restaurant uploaded a picture of their raw bar offerings. And in true Bowien fashion, oysters are served with calamansi vinegar and kombu mignonette (which is like a kelp vinegerette sauce.)

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Jamie Oliver Almost Played a Hobbit

Jamie Oliver Almost Played a Hobbit

Source: Grub Street New York

Superstar chef Jamie Oliver almost made a cameo as a hobbit in one of Peter Jackson’s movies. According to Grub Street, Jackson extended the offer as a thank-you to Oliver, who flew to New Zealand and cooked for the director’s 50th birthday. And while it would have been really cool to see Oliver as a dirty footed hobbit, alas the kitchen called.

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The Best Burgers, Soups, Pizzas, and Tacos of 2014

Sietsema’s Five Best Burgers, Soups, Pizzas, and Tacos of 2014

Source: Eater NY

Let’s talk about all the foods that you’ll likely need to recover after the last party of the year. Robert Sietsema for Eater has compiled a list of the best burgers, soups, pizzas and tacos of 2014. Nothing will cure a hangover better than a burger. If you’re more traditional, try the cheeseburger at River Styx. The coarsely ground beef gives it a stake like texture and is spot on with meaty flavor. For a burger with a ramen twist, try the adobo ramen burger from Lumpia Shack Snackbar which is made with pork belly and a ramen bun.

If you’re looking for a warm and hearty soup the roast duck and wonton soup with noodles from Big Hing Wong is the place the go. The combination of crispy duck skin and pillowy wantons is unbeatable.

New Yorkers haven’t quite been introduced to the magic that is Jumbo Slice so unlike Washington D.C., Manhattan isn’t a sea of jumbo slice shop after jumbo slice shop. Here a good place to grab a 15 inch slice is Koronet. Sietsema speculates it takes at least five minutes to eat…though it should probably take more.

Sometimes all you need after a long night is to sink into a crunchy taco. At El Cantinero they do just that. The filling is seasoned ground beef and it really couldn’t get more delicious than that.

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For Small Town Kansas, A Local Grocery Store Could Save the Neighborhood

For Small Town Kansas, A Local Grocery Store Could Save the Neighborhood

Source: New York Times Dining & Wine

A lot of people aren’t in Kansas anymore. Particularly small towns in Kansas such as Plains, and therein lies the problem for these small towns to stay afloat. Back in 2001 Plains, Kansas lost its grocery store. And though it’s not the kiss of death for this 1,150 resident town, it is a cause for concern. According to the Times a lot of the people who grew up in Plains have raised their family elsewhere, and for those that are still in Plains, they travel outside the town to do their shopping. Residents are rooting for a grocery store to come back because in a town that has a one-square-mile city limit a supermarket is a social gather place that helps the community stay closely knit. 

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Prova to Bring Uni and Quail Egg Pizza to Chelsea

Prova to Bring Uni and Quail Egg Pizza to Chelsea

Source: Eater NY

New Neapolitan pizzeria, Prova, is out to prove that pizza is no longer the food of poor college students and starving artists. According to Eater, the pizzeria plans to make pizzas with Michelin quality ingredients such as black and white truffles, quail eggs, and Santa Barbara uni paired with drizzles of squid ink. The inside space is extremely Instagram friendly, with it’s exposed brick and flood of light. Prova Pizza will be open at 184 8th Avenue on January 7.

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2014, the Year of Batard

2014, the Year of Batard

Source: Eater NY

If you thought it was hard to get a table at Batard before, now that it has topped Times food critic Pete Wells’ list as best new restaurant, it certainly won’t get any easier. According to Eater, Wells says chef Markus Glocker has brought sanity back to high-style dining. For instance instead of these chef tasting menus which we know critics are not overly fond of, especially coming from a rookie restaurant, Batard’s menu is a la carte, which wells says “puts the customer back in charge.”

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Pete Wells’s Favorite Dishes of 2014

Pete Wells's Favorite Dishes of 2014

Source: New York Times Dining & Wine

Everyone is rolling out their “best of 2014” lists, and while there are plenty of knowledgable food industry insiders to trust, there really could be no better source than Times food critic Pete Wells. He has put together his favorite restaurant dishes of this year, some of which include the hot roast beef sandwich at Bar Primi, the chicken schnitzel at critical darling Batard, and the French onion soup at M. Wells Steakhouse (which is made with bone marrow.)

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Mu Ramen Now Offering Japanese Beers

Mu Ramen Now Offering Japanese Beers

Source: Eater NY

Could Japanese beers be the new IPAs? One look at Mu Ramen’s menu and you might think so. According to Eater, the restaurant is now offering a bunch of them and servers are studying up. You can check out the beer and sake menu here.

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White Castle Unveils Veggie Sliders Tomorrow

White Castle Unveils Veggie Sliders Tomorrow

Source: Grub Street New York

Don’t expect a veggie burger of Brooks Headley quality, but for a quick, “healthy” fix these new White Castle veggie burgers could do the trick. According to Grub Street, tomorrow the chain will unveil their veggie sliders. The chain describes the burgers as “chock full of lots of vegetables like carrots, zucchini, peas, spinach, broccoli, and more.” The flavor of the patty doesn’t matter because it’ll likely be slathered with one of three sauces that customers can choose from: honey mustard, ranch or sweet Thai.

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Brooklyn Employee Threw Up “Hands Up, Don’t Shoot” Gesture to NYPD

Brooklyn Employee Threw Up "Hands Up, Don't Shoot" Gesture to NYPD

Source: Eater NY

As the city struggles to positively channel tensions between protesters and the NYPD, an incident that played out in a Brooklyn Chipotle is a testament to the fact that we’re not quite there yet. According to Eater, eight police officers were reportedly denied service by Chipotle workers who threw their hands up in a “Hand’s Up, Don’t Shoot” gesture, however the chain issued a  clarifying statement that no one was denied service and that only employee threw his hands up. The post reads:

“We work hard to be sure that all of our customers feel welcome in our restaurants and apologize if the actions of any of our employees suggested otherwise….we investigated and have taken appropriate measures to be sure this doesn’t happen again.”

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