Archive for March 31, 2015

Head Over to The Dead Rabbit for their Easter Bonnet Contest

Head Over to The Dead Rabbit for their Easter Bonnet Contest

Source: Eater NY

The Dead Rabbit may sound like an un-festive way to celebrate Easter, but the Financial District restaurant will actually have an Easter Bonnet Contest on April 5 at 5 p.m. According to Eater, the winner will receive a $100 gift certificate. There will also be eggnog cocktails and live Irish music from 6 to 10 p.m.

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Time Travel with Humboldt & Jackson and Brooklyn Brewery

Time Travel with Humboldt & Jackson and Brooklyn Brewery

Source: Eater NY

Turn off the History Channel and instead head over Brooklyn Brewery. The brewery and Humboldt & Jackson will be hosting “From the Past: A Dinner Series” that focuses on different points in history. The first period they’ll be going back in time to is the Dutch colonists of the 1650’s. According to Eater, dinner will consist of venison tartare, and hotchpot with smoked salt pork. Tickets are $65.

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Get Your White Castle Sneakers While They’re Hot

White Castle Vans

Source: Grub Street New York

Craving some new kicks? White Castle and Vans did a collaboration releasing three new pairs of shoes. High top lace ups, low lace ups and some hospital looking white slip-ons. According to Grub Street, the trio of shoes turned up in the Japanese magazine Shoes Masterand are patterned with the iconic logo. They don’t come smelling like onions, but we’re sure your feet can whip up a similar stench.

 

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Streetbird Rotisserie Opens this Thursday

Streetbird Rotisserie Opens this Thursday

Source: Eater NY

Want to feel like you’re stepping inside of a Michael Jackson music video? Head over to Marcus Samuelsson’s new chicken spot Streetbird Rotisserie in Harlem. The restaurant will open doors this Thursday and according to Eater, draws inspiration from harlem’s diner culture, neighborhood cookouts and 1970’s hip hop.

The chicken itself is rubbed with brown sugar and salt and then covered with a choice of sauces such as Jamerican jerk, Smokey Q and Sweet Soy.

Once the restaurant settles in Samuelsson hopes to stay open all day, add some outdoor seating and eventually delivery options.

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A Spring Collard Greens Tagine with Beans

A Spring Collard Greens Tagine with Beans

Source: New York Times Dining & Wine

Spring is here which means a bounty of fresh greens are just a farmers market away. Martha Rose Shulman for the Times has a collard greens dish that bellows out wafts of spice like coriander, cumin and caraway. According to Shulman, the dish is inspired by the Unisian tanginess she serves with couscous. However, with this dish, instead of couscous, she serves with whole grain flatbread. Get the recipe here.

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Starbucks Debuts Kale Smoothies

Starbucks Debuts Kale Smoothies

Source: Grub Street New York

As usual, Starbucks is late to the whole kale fad, but starting today the mega-chain will debut kale smoothies. According to Grub Street, the new drinks at Starbucks are made from Dannon Greek yogurt and cold-pressed green juice, and they come in three flavors — Sweet Greens, Strawberry, and Mango Carrot. They’re all $5.95 and can be customized by adding kale for an additional cost.

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Mother Kills Son in Bathroom of Midtown 5 Boro Burger

Mother Kills Son in Bathroom of Midtown 5 Boro Burger

Source: Eater NY

A mother has been charged with killing her 20-month-old son in Midtown’s 5 Boro Burger bathroom yesterday afternoon. According to reports, Latisha Fisher took her child into the bathroom of the burger chain, where another customer walked in to find her holding her hand over her child’s mouth. Fisher told the other customer, “I put my hand over his mouth to put him to sleep.”

Fisher then locked the door, but when a line started forming and customers became concerned, restaurant employees broke in. They found the child unconscious and when staff tried to perform CPR, the mother allegedly pushed them away.

The child was taken to the hospital where he died and Fisher was taken into custody, according to Eater. Police reports say she “blamed the devil” at one point and a friend of hers said she had been on medication but had likely gone off.

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Pastis Could be Coming to Gansevoort Market

Pastis Could be Coming to Gansevoort Market

Source: Eater NY

Keith McNally has his eye on a space in Gansevoort Market. Back in October McNally promised Pastis would return to the neighborhood on Gensevoort Street, but now it looks like he may just call the Gansevoort Market home. According to Eater, a liquor license application with the Pastis name was submitted to the Community Board’s SLA committee recently, but was withdrawn last minute without reason. A close source says, “There are on-and-off conversations…I wouldn’t call them hardball negotiations, but there are conversations,”

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Could Madison Square Park Shake Shack Finally Reopen this May?

Could Madison Square Park Shake Shack Finally Reopen this May?

Source: Eater NY

The shack is back. Shake Shack that is. Community Board 5’s April agenda has dropped a small clue that Madison Square Park Shake Shack might finally reopen in May after its seemingly forever hiatus. Despite the CB5 listing, a Shake Shack representative told Eater, “we haven’t announced any reopening dates,” and “it’s all TBD.”

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California-Style Restaurant Genuine Superette to Open on Grand St. Soon

California-Style Restaurant Genuine Superette to Open on Grand St. Soon

Source: Eater NY

Cali ease is sweeping the streets of New York. First with Justin Smillie’s Upland, then Brooklyn’s new Bar Bolinas, and now the AvroKO team is just a few weeks away from opening Genuine Superette. The casual California-style restaurant will be an offshoot of Genuine Roadside, the burger spot inside of Gotham West Market. The menu will be similar but Brad Farmerie will add a few extra items like quinoa salad, and carrot ginger soup, to the menu. According to Eater, there will also be a menu of juices designed by Eben Freemen. And on the days when healthy pressed juices and quinoa just won’t cut it, Sam Mason of OddFellows will bring a brioche ice cream sandwich pressed in a waffle iron.

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Mas Farmhouse Celebrates 11th Birthday

Mas Farmhouse Celebrates 11th Birthday

Source: Eater NY

The West Village’s Mas (farmhouse) is getting all #tbt with their menu. The French restaurant is celebrating its 11th birthday with a throwback menu that will be available throughout April. According to Eater, the six-course $105 menu includes dishes like tuna l’occidental, braised short ribs with butternut squash risotto, and chocolate hazelnut cremeaux.

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Tao to Move on the Bowery

Tao to Move on the Bowery

Source: Grub Street New York

Finale is a favorite of the bridge and tunnel crowd but is the bane of existence for Noho residents. The 18,000-square-foot club has finally closed, but only to make way for super flashy “restaurant” Tao, according to Grub Street. Get ready for many-a-nights of bass drops.

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Namacha Tea Defines Refreshment

Namacha Tea Defines Refreshment

Source: New York Times Dining & Wine

Could raw peppermint tea be the new coconut water? Namacha is a company that makes raw plain tea. According to the Times, these drinks “define refreshment.” The green tea infused with fresh mint doesn’t taste like the usual medicinal beverages with dried mint leaves, and the raw plain tea and lemon-honey version even come a tad sweetened. They are $2.99 and are available at Whole Foods.

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More Positive Health Benefits of Coffee

More Positive Health Benefits of Coffee

Source: Grub Street New York

There’s no better way to start off a Monday than a report that affirms that coffee is good for you. A new report published by the World Cancer Research Fund looked at 30 existing studies around the world and found a “strong evidence that drinking coffee is linked to a decreased risk of liver cancer.” According to Grub Street, researches say that coffee may even decrease the likelihood of liver cancer by 14 percent.

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Can You Guess What Ignacio Mattos’ Most Treasured Kitchen Tool Is?

Can You Guess What Ignacio Mattos' Most Treasured Kitchen Tool Is?

Source: New York Times Dining & Wine

Imagine a tool that allows chefs to play mother nature. Meet the Microplane. It was never meant to be a grater, in fact it was made to cut wood. But chefs around the city including Ignacio Mattos, of Estela are falling in love the way the tool makes ingredients fall airy soft on the plate. Mattos told the Times, “I don’t know if people realize how incredible they are. If they disappeared from the face of the earth, it would be the beginning of the end.”

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