Archive for February 28, 2015

Birdbath Bakery’s West Village Location Hasn’t Paid Rent Since August

Birdbath Bakery’s West Village Location Hasn’t Paid Rent Since August

Source: Eater NY

There was a note posted in the West Village location of Birdbath Bakery stating that they owed more than $65,000 in unpaid rent. However, Birdbath/City Bakery’s owner Maury Rubin told Eater, “This is a real estate matter involving the property and the city. It has nothing to do with Birdbath, even with our sign in the window.” Because of this issue, Birdbath has been unable to start construction but it has nothing to do with financial difficulty.

 

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Ludlow Hotel’s Lounge Now Serving Dirty French Food

Ludlow Hotel's Lounge Now Serving Dirty French Food

Source: Eater NY

The lobby lounge at the Ludlow Hotel is now serving up small bites from Dirty French. There will be some classic lunch and dinner options like oysters with a tabasco mignonette, and a lamb burger topped with bucheron and cumin onions. A few new items will also pop up on the menu, like tuna tartare, salmon rillette, and cajun shrimp tartines, according to Eater.

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Starbucks is Launching Its Own Media Company and Recruits Washington Post Reporter to Help

Starbucks is Launching Its Own Media Company and Recruits Washington Post Reporter to Help

Source: Grub Street New York

Starbucks is about to become even more ubiquitous. Starbucks plans to launch a media start-up that produces documentaries for TV and even films. Grub Street reports that Washington Post reporter Rajiv Chandrasekaran announced that he’s leaving the paper to run the new Starbucks operation.

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Bonnie Slotnick Cookbooks Reopens in East Village

Bonnie Slotnick Cookbooks Reopens in East Village

Source: Grub Street New York

The beloved Bonnie Slotnick Cookbooks is back in action, this time in the East Village. After she lost her lease in the West Village she headed to Second Street and reopened her shop, which is easily three times the size of her old store. Grub Street caught up with Slotnick, where she oozed with excitement about her new space. She said that she’s going to start restocking with a vengeance, and now that the new spot has storage, she can really load up on the books. Looks like she won’t be going anywhere fast, this lease isn’t up until another ten-years.

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Oaxacan Cuisine at La Morada in the South Bronx

Oaxacan Cuisine at La Morada in the South Bronx

Source: New York Times Dining & Wine

Branch outside of your meatball comfort zone and try La Morada’s meatballs in the South Bronx. Ligaya Mishan for the Times, visited this little Mexican restaurant that specializes in Oaxacan cuisine. She says, “The meatball is burly but yields in an instant, spilling its secret: a whole green olive, buried at the center. The olive is a small, powerful thing, radiating salt and vinegar, almost pickling the meat from the inside.” The menu has five moles, but like the meatballs, they are not always available. For a real rare find in New York, try the mole Oaxaqueno, which Mishan describes as, ” a conflagration of seven kinds of dried chiles that summons the language of wine: layered notes of smoke and berries, tobacco and raisins, chocolate and pine.”

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Star Sitings in the City

Star Sitings in the City

Source: Grub Street New York

For the stars who simply couldn’t be bothered with the Oscars this week, Grub Street spotted them dining around town.

Naomi Campbell had sushi dinner at Kappo Masa, LeBron James celebrated his victory over the Knicks at 1 Oak, Conan O’Brien went out for dinner at Redeye Grill, and Snooki and JWoww kept it classy at The Ritz munching on disco fries.

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Braised Chicken Thighs with Lemon and Olives Recipe

Braised Chicken Thighs with Lemon and Olives Recipe

Source: New York Times Dining & Wine

Chicken dinner gets boring real quick. We get this. But how about dressing your chicken up Mediterranean flavors? David Tanis for the Times has a braised chicken thigh recipe that will make it hard to go back to the boring cutlet. He braises the chicken with a Mediterranean approach. This lemon, olive, fennel and rosemary combination is sure to be a chicken dinner winner. Get the recipe here.

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Taco Bell Introduces Cap’n Crunch Crusted Doughnut Holes

Taco Bell Introduces Cap'n Crunch Crusted Doughnut Holes

Source: Grub Street New York

When the 3 a.m. munchies come rolling around, you’ll probably wish you had some of Taco Bell’s Cap’n Crunch Doughnuts. According to Grub Street, the taco chain has unleashed Cap’n Crunch covered doughnut holes onto the world (well actually just Bakersfield, California). The product is still in its test phase, but if it proves successful this will soon be available nation-wide.

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Angelo Romano’s New Pizzeria, Rocky Slims, Coming to Kips Bay Next Week

Angelo Romano's New Pizzeria, Rocky Slims, Coming to Kips Bay Next Week

Source: Grub Street New York

Oak-fired pizza is coming to Kips Bay soon. Chef Angelo Romano, late of the Pines, has decided to open a 45-seat restaurant and pizzeria called Rocky Slims sometime next week. Grub Street got the inside look at the beautiful brick and copper lined space as well as some of the dishes they’ll be serving up. Expect to see a Grandma pizza with crushed tomato, pecorino, sausage, caramelized onion, and garlic butter and pasta dishes like radiatore with parsnips, pecorino and black pepper.

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Ganso Yaki’s Windows Still Covered in Paper

Ganso Yaki's Windows Still Covered in Paper

Source: Eater NY

Ganso’s izakaya offshoot Ganso Yaki is so very close to opening, according to Eater. The windows are still covered with brown butcher paper, but it looks like owners Harris Salat and chef Tadashi Ono have kept the arched windows of its former resident Ocean View Diner.

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Take Advantage of Caviar’s Promos

Take Advantage of Caviar's Promos

Source: Eater NY

There’s still time to take part in Caviar’s Brooklyn debut promos. According to Eater, you can get three pizzas from Franny’s for $30 through March 4, and on March 2 for $55 you can get Two Duck Goose’s Sunday duck dinner which includes  a whole duck, sauces, a large order of Singapore noodles, smoked tofu and beet greens dumplings for four people.

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Burrito Legend Benny’s Shutters After 27 Years in the East Village

Benny's Burrito's in the East Village Shutters for Good

Source: Eater NY

Iconic East Village staple, Benny’s Burritos shuttered last night after 27 years in business. Back in November, owner Mark Merker downsized the shop to a take out only spot, but the rent competition from big corporate gorillas like Chipotle still proved to be too much, according to Eater. Your giant burritos will be missed.

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Ecuadorian Dinner at Jimmy’s 43 this Sunday

Ecuadorian Dinner at Jimmy's 43 this Sunday

Source: Eater NY

When’s the last time you’ve had peekytoe crab. If the name alone doesn’t get you maybe ceviche with tomate de arbol will. Humberto Guallpa, the chef of Calle Dao is hosting a 5-course Ecuadorian dinner this Sunday at Jimmy’s 43. Tickets are $45, according to Eater.

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Hearth Launches Cicchetti Sundays Dinner Series

Hearth Launches Cicchetti Sundays Dinner Series

Source: Eater NY

Who said Sunday is the day of rest? Go get your cicchetti (small snacks) on at Hearth for Cicchetti Sundays. The dinner series is inspired by the signature snacks of Venice. According to Eater, the three course dinner includes bites of baccala mantecato fritters, beef tartare, lamb ribs, and hazelnut cannoli. Dinner is $50 with an extra $20 for beverage pairings.

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Cocktail Den The Up & Up Starts Serving Drinks Tonight

Cocktail Den The Up & Up Starts Serving Drinks Tonight

Source: Eater NY

When The Beagle shuttered, Matt Piacentini was out of the New York bar scene for a while. But now he’s making his official comeback with his new cocktail den The Up & Up in Greenwich Village. Piacentini and head bartender Chaim Dauermann (formerly of Gin Palace) have up together an extensive cocktail menu with updated classics such The Messier Manhattan, named for Max Messier, as well as Up & Up originals such as Screen Door Slam (Maker’s Mark Bourbon, Aperol, vanilla bean and Absinthe).

There will also be a small section of snacks like pickled vegetables, tuna pate and chicken liver mousse which are all served with baguette, according to Eater.

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