Cafe Edison Closing This Sunday

Owner Jordan Strohl will unfortunately be closing the beloved lunch spot Cafe Edison on W 47th Street after a long battle to keep the space. There are hopes of opening the notorious theater spot in a new location. The final meal at Cafe Edison will be serves this Sunday, December 21st around 3PM, however, being that the owner “doesn’t like to waste food,” the Cafe will remain open until all the food is gone, down to the last Matzo ball!

Strohl commented on the closing of his Cafe by stating that, “We lost the fight…but we did not lose the battle. Six weeks ago, we would have just shut down, but the campaign to Save Cafe Edison re-inspired my family. We are committed to reopening in a new space, and to bringing our food and our family warmth back to the city. A thousand thank-yous to everyone. We cannot say thank you enough.” Even Mayor De Blasio and Ira Glass joined in on trying to save the favorite lunch counter near Times Square. According to Gerald Barad, who owns the hote, a “name chef” will be moving into the space.

To read more about the dramatic closing of Cafe Edison, click here.

Vietnamese Bricolage To Open In Park Slope

Bricolage will be opening in Park Slope in the space that used to house Brooklyn Fish Camp. The people responsible for the acclaimed Slanted Door in San Francisco are opening up shop in Park Slope! The restaurant Bricolage will be serving a version of modern Vietnamese food, similar to the Slanted Door’s menu in San Francisco. The bar has already been set up as it is in the same place as it was when it was the Fish Camp, full of plenty of chairs and bar stools in the entryway. So far there is no hard opening date for Bricolage, but it seems like it could be in the near future.

The word ‘Bricolage’ implies something created or constructed from a variety of different materials, which would be very fitting for a Vietnamese fusion restaurant concept. The restaurant will open at 162 Fifth Avenue. To read more about the new Vietnamese neighborhood restaurant Bricolage opening soon in Park Slope, click here.

DBGB Kitchen + Bar: Lyonnais Bistro Meets American Tavern

299 Bowery, between Houston & 1st Street       Tel. 212.933.5300


Their Success…DBGB Kitchen and Bar manages to create an intimate atmosphere within a large space by offering diners the chance to share different menu items. There is a phenomenon that occurs frequently in any big city when going out for dinner in a large group: the confusion around ordering dinner when not everyone wants an entrée or main, but everyone wants to split the same small-portioned appetizers. Of course we all know the best solution for being able to try small bits and pieces of what a restaurant has to offer is to go down the tapas route (for which the city has many great options), but what if you don’t necessarily feel like being bound particularly to Spanish cuisine?

More and more restaurants are offering small, shared plates or family style dining options as the solution to this large-group-ordering dilemma. DBGB Kitchen + Bar seems like a quaint sidewalk café on Bowery from the outside, but once you enter the space it is overwhelmingly large, decorated from floor to ceiling with shelves fully stocked with dry goods and tableware in keeping with the feel of the restaurant supply neighborhood. Beyond the entrance and bar area is the long dining hall, with private booths on either side that add to the intimate dining experience.

Daniel Boulud’s concept at DBGB is a fusion of a French brasserie and American tavern. The most popular shared plate items on the menu are the sausages. The restaurant offers over 12 varieties of house-made sausage including the “Tunisienne,” a lamb & mint merguez with harissa, lemon braised spinach & chickpeas, and the Thai pork sausage with lemongrass and red curry, green papaya, basil fried rice, chili sauce, and topped off with a quail egg. With a selection of over 20 draft beers, 75 bottled beers and a full wine list, you are sure to find the perfect beverage to be paired with your bistro style meal.

In the spirit of family style dining and sharing, DBGB also offers the option of ordering in advance a slow-roasted suckling pig for up to eight people that is stuffed with swiss chard, pork loin, roasted tomato & wild mushrooms, and served alongside fingerling potato lyonnaise & brussels sprouts. Other dishes that are perfect for sharing and ordering in large groups include the charcuterie dishes and impressive shellfish platters; and for those of you who just prefer to order your own main dish, DBGB offers delicious house-ground hamburgers.

Take Aways…DBGB Kitchen + Bar offers a pleasant dining experience where large or small groups of diners can enjoy a tasty, sophisticated and well-priced dinner. Being able to share different small plates adds to the warm, familiar and friendly vibes. The Lyonnais-American bistro fusion atmosphere is certainly a success.

NYC’s Sixth Annual Latke Festival

Tonight, just in time for the beginning of Hanukkah, restaurants will be creating their version of the favorite holiday treat, the Latke! Tonight is the Sixth Annual Latke festival, where proceeds from participating restaurants will benefit The Sylvia Center, a nonprofit organization dedicated to teaching children how to cook and eat well. The panel of judges includes New York City Wine & Food Festival Founder, Lee Schrager as well as Saver editor-in-chief Adam Sachs.

The event will take place tonight from 7:30PM-9PM with a ticket price of $60 at the Metropolitan Pavillion on 125 W 18th Street. To purchase a ticket and for a full list of participating restaurants, click here. Below are some of the participants aiming to make the best interpretations of Latkes in New York City:

  • Joseph Leonard, Chef Gabe Stulman
    Tailgate Sundays: Caraway Spiked Latke with Brats, Beer Mustard & Crispy Onion
  • Dough, Chef Fany Gerson
    Assorted Donuts
  • Toloache, Chef Julian Medina
    Potato Pancake with Beef Short Rib Chorizo & Chipotle Crema
  • Mokbar, Chef Esther Choi
    Pork Potato Pancake with Kimchi Crema


Christmas Eve Dining in NYC

If you don’t feel like whipping up a five course Christmas Eve meal at your home, Eater has you covered! As Christmas Eve approaches (and it is approaching fast), Eater has prepared a list of options for where to enjoy this feast in the city. The options include anything from traditional Christmas feasts to more international varieties such as a Swedish julbord, Mexican tacos, Caribbean callaloo-stuffed ravioli, and Brazilian moqueca. Below are a few options for where to spend December 24th dinner this year if you feel like mixing it up!

  • Aquavit, offering a traditional Swedish julbord buffet for $95 per person, at 65 East 55th Street.
  • Il Buco Alimentari e Vineria, five course fish dinner for $95 per person, at 53 Great Jones Street.
  • Le Fond, Christmas Eve supper family style, at 105 Norman Avenue in Brooklyn.
  • Northern Spy Food Co., three course prix fixe menu at $65, at 511 E 12th Street.

For more dining options on Christmas Eve and more about the menu offerings, click here

McDonald’s to Simplify Menu Items

McDonald’s has had it’s biggest U.S. sales decline in 14 years, and is looking to take major steps to rectify the situation. The main step McDonald’s is taking to re- boost sales is to remove a good amount of items from its menu offerings. McDonald’s will also be getting rid of preservatives and will be offering customizable toppings. USA President of McDonald’s, Mike Andres, stated at an analyst meeting last month that the chain would be removing a total of eight items from the menu, offering 11 extra value meals down from the usual 16. Customers and investors alike have noticed that operations would run smoother and sales would stop being stagnant by drastically focusing and simplifying the menu. When there are too many menu items it becomes overwhelming and time consuming for staff members to learn all the procedures.

McDonald’s is also currently testing “Create Your Taste,” as part of its efforts to beat the 14 months of no sales growth. This would allow customers to personalize their burger, a key part of fixing McDonald’s image issue. Andres would also like to enhance McDonald’s menu offerings by having shorter ingredient labels and being “more culinary inspired.” The president also stated that, “the pace of change outside of McDonald’s has become faster than perhaps the pace of change internally.”

To read more about the steps McDonald’s is taking to reverse a negative sales growth, click here

Culintro Panel: A Chef’s Tale Video Recap

About a month ago, acclaimed Chefs Missy Robbins (A Voce, Corkbuzz), Daniel Kluger (ABC Kitchen, ABC Cocina) and Chris Jaeckle (All’Onda, Uma Temakeria) discussed their experiences rising to Chef stardom, their decision to start their own ventures, and the process behind it all. Attendees listened attentively to answer questions they had about starting their own restaurant and the types of challenges they would face in doing so.

Culintro has now posted a video recap of the panel. Listen to the panelists answer questions such as, What are the learning opportunities within a large restaurant group? How to create opportunities to promote learning? What is the right moment to leave an empire and have your own restaurant? The video is available for your viewing, here.


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