Archive for October 31, 2016

Feast Your Eyes On This Giant Shrimp Made Out Of Shrimp From Mission Chinese

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Source: Eater NY

Damn, that’s a big shrimp | The team at Mission Chinese Food apparently went all out on Sunday night and literally made a giant shrimp out of shrimp for their “Mission House of Prime Rib” party. A photo of the shrimp sculpture makes a faceless employee’s hand look like a tiny, delicate blob next to what surely is one of the world’s largest shrimp cocktail. Its shrimpy tail is even large enough to sport a paper chef’s hat. In fact, the shrimp’s hat looks like it is comparable in size to the hat that the employee is wearing.

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Here’s What You Need to Know About Keith McNally’s New Restaurant, From Keith McNally Himself

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Source: Grub Street NY

Tomorrow, Keith McNally will open Augustine in the brand-new Beekman hotel. It is the 14th restaurant in an illustrious three-decade career from the restaurateur who has been credited with inventing downtown. It’s also a very McNally restaurant: plush brown banquettes, an early-20th-century-French vibe, big mirrors, worn-in …

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New York’s Most Perplexing Restaurant, Ninja, Closed By Roaches

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Source: Eater NY

The reviews couldn’t shutter this place, so the roaches stepped up to the plate | Here is something more terrifying than Freddy Kreuger and that little girl from The Ring moving a magnifying glass around a haunted Ouija board: Ninja, the Tribeca sushi bunker where guys in costumes jump out from the shadows and surprise you with screams and/or magic tricks, is apparently quite popular with the vermin of this city. The creepy crawlers love the restaurant so much, in fact, that when the Department of Health recently stopped by, the inspector found enough roaches to warrant an automatic …

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Williamsburg Pizza Now Dishing Out Grandma Pies On Bowery

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Source: Eater NY

Expect more experimental pies in the future | The pie masters at Williamsburg Pizza have started to sell their popular grandma pies at bar 310 Bowery. Chef and owner Nino Coniglio — who won 2016 Pizza Maker of the Year Champion award at the International Pizza Expo earlier this year — has been on-site at the new outpost situated at the front of the bar, according to restaurant partner Ashwin Deshmukh. It’s the fourth location for the restaurant, which has outposts in Williamsburg, the Lower East Side, and at the Barclays Center. The restaurant’s neighborhood locations are known for an …

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Danny Meyer’s Public Fare Now Serving Smoked Pork Sandwiches & Pretzels in Bryant Park

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Source: Eater NY

The rest of the holiday market is running again | Ice skaters at Bryant Park’s annual holiday festival can now feast on food from hospitality giant Danny Meyer’s group at a new pop-up restaurant called Public Fare. The casual, all-day cafe with pastries, coffee, soup, sandwiches, and both warm and cold cocktails opened its doors on Saturday, along with the rest of the Holiday Shops at Bryant Park. Public Fare is at the northwest corner of the skating rink and was built in partnership with Crate and Barrel, meaning every lamp, chair, and table in the restaurant has …

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McDonald’s Will Pay $3.8 Million in Its First-Ever Legal Settlement With Workers

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Source: Grub Street NY

McDonald’s has agreed to settle a massive wage-theft lawsuit filed by about 800 of its employees — the first time the fast-food juggernaut has settled any legal action directly with franchise workers, marking a sort of breakthrough moment for U.S. labor rights.

Assuming a judge approves the deal, …

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Anthony Bourdain Will Produce a Documentary on Food Waste

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Source: Grub Street NY

Anthony Bourdain is beefing up his IMDb page. Fresh off of publishing Appetites, his first cookbook in over a decade, word now comes, via Variety, that the Parts Unknown host will produce a documentary called Wasted! The Story of Food Waste. He’ll tackle the project with …

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Keith McNally Sounds Off on Sexual Harrasment, Restaurant Critics, and More

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Source: Eater NY

In an outrageous op-ed, the restaurateur behind Balthazar, Minetta Tavern, and the brand new Augustine rants about the state of the industry | On the eve of his 14th opening, Keith McNally — one the most influential New York restaurateurs of the last century — drops a surprising op-ed in the Times in which he sounds off on critics, the impossible New York rents, and, perhaps most shockingly of all, how restaurant culture has changed in terms of sexual harassment in the workplace. After stating that “restaurants were easier to build and a whole lot more fun” 36 years ago, …

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Armed Robber Killed by Pizza Hut Employee Who Brought His Gun to Work

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Source: Grub Street NY

A group of would-be robbers in North Carolina definitely picked the wrong Pizza Hut for their Saturday-night heist. Charlotte police say the trio entered the closed store a little after 1 a.m. in order to hold it up, but they ran into an employee who wore his “personal …

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That Historic Cocktail? Turns Out It’s a Fake

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Source: NY Times Food

The bartender behind Louisville’s celebrated Seelbach cocktail and its quirky back story admits that he made it all up.

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For Helping Immigrants, Chobani’s Founder Draws Threats

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Source: NY Times Food

Hamdi Ulukaya employs resettled refugees at his yogurt factories. Now he’s being targeted on social media and by right-wing websites.

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Opening a Restaurant Is Hell. So Here I Go Again.

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Source: NY Times Food

Hope springs eternal for Keith McNally as he unveils his 14th restaurant, Augustine.

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Mister Dips Is Like Shake Shack on Acid

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Source: Eater NY

By now you may have heard of Mister Dips, the roadside style burger and ice cream stand operating out of a repurposed Airstream atop a two-story structure in the William Vale Hotel in Williamsburg. Run by Andrew Carmellini and the culinary and hospitality whizzes from the Noho Hospitality Group, the conceit is like a heady hybrid of Shake Shack and Big Gay Ice Cream. The Mister Dips logo is a quirky looking ice cream cone that you might imagine could grace a hit of blotter acid. The menu is as spartan as the confines of the Airstream from …

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Chef Rants on Facebook to Defend a Restaurant’s $25 Cake-Cutting Fee

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Source: Grub Street NY

To help educate people who think BYO dessert is a restaurant diner’s God-given right, the pastry chef at the Nobu down in Perth, Australia, has penned what he no doubt believes is a helpful primer on cakeage fees, and why they’ve become a sad but necessary …

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Front Burner: Anson Mills Grains Now Available in New York

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Source: NY Times Food

Il Buco Alimentari e Vineria is selling the heirloom grains in NoLIta.

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