EATER NY asks NY’s Best Food Writers the Do’s and Don’t of Restaurants

Unknown-1Eater asked New York’s best food critics to anonymously share their frustrations about the restaurant industry. A total of 26 complaints were complied to help owners and businesses in NYC’s restaurant scene to avoid bad criticism from food writers.

Some of the key complaints from critics were that while space and real estate in NYC might be tough, over crowding of tables is a total miss on drawing comfort for eaters. “It feels like every time I go out to eat these days, my server has to pull the table out, let me in and shove it back in place like I’m being bolted into a roller coaster car.” Other critics included how restaurants with a wine list of $50+ but doesn’t accept credit cards is inconvenient and faulty especially when average checks are going to be high. Moreover, if a restaurant accepts reservations, they should allow reservations all hours instead of “before 6 or after 9:30.” Lastly, critics grieved about how places with vegetarian options tend to make things all vegan. “Theres a reason why vegetarians aren’t vegan.”

To read more on the 26 complaints by critics, click here.

Two Hands to Open a Restaurant in Tribeca

largerGiles Russell and Henry Roberts, owners of Two Hands, is planning to expand their coffee shop to Tribeca, but as a full-service restaurant. Two Hands, located between Little Italy and Chinatown, boasts a unique design and sense of community. Russell and Roberts built Two Hands as a beachy, bright atmosphere with a laid-back lifestyle advocating people to hang out and have a coffee without feeling any pressure. They are hoping to carry this laid-back atmosphere over to their full-service restaurant. “This will hopefully be the same, with just a few more people, and some more food and cocktails” Russell says.

The restaurant will seat 50 people, and at night the espresso bar will be a cocktail bar. The breakfast, lunch and inner menus are all health conscious with vegetables, but will not be strictly vegetarian. There will also be a few Australian-style meat plates, like the Australian-style burger.

Russel and Roberts are hoping to redesign Church Street from being too commercial and industrial to being an area where people can comfortably get food and be with friends.

To read more, click here.

Chick-Fil-A to Open in NYC

Chick-Fil-A-LogoREDFinally after a long anticipated wait, New Yorkers are getting their own Chick-fil-A. Famous for their crispy fried chicken burgers, Chick-fil-A is said to open at 37th and 6th Ave. The chain was said to open in NYC last year, but has officially released their date for October 3rd this year. While there is already a Chick-fil-A at NYU’s dining hall, it is exclusively accessible to university affiliates.

This new location is planned to be huge, with 10 check out registers on the first floor and seating for 80 people on the second floor. Chick-fil-A is also planning to offer delivery and catering services, and as is customary with Chick-fil-A, it will be closed on Sundays. Chick-fil-A has already been planning their second location near Rockefeller Center at 46th and 6th.

This summer has truly been trending with chicken sandwiches, thanks to competitors like Fuku and Delaney Chicken. Chick-fil-A is now joining this trend, and is hoping to make a huge entrance into the NYC market.

To read more, click here.

The Butcher’s Daughter to Expand

UnknownThe Butcher’s Daughter, on Kenmare Street, has been a trendy place for locals to grab healthy brunch and to spot celebrities since their opening in 2012. The Butcher’s Daughter’s success is due to their appeal towards the shift in the food industry to raw-kale, with their array of healthy menu and juices like their avocado toast, and egg sandwiches made with cashew cheese. Heather Tierney, the owner of The Butcher’s Daughter, is planning to expand the store to Los Angeles, California. She is also planning to open in the West Village on 581 Hudson Street.

To read more, click here

Restaurant Chains are Taking Over America

Screen Shot 2015-08-05 at 10.15.53 AMThe majority of America’s restaurants have always been independently run. NPD Group’s last count indicated that non-chains accounted for 54 percent of U.S restaurants, but with the current trend with Restaurants chains, the majority won’t last but another year or two. Over the past year, NPD has recorded that the total number of restaurants in America shrunk by one percent despite the openings of thousands of chain restaurants like Chipotle, and Starbucks. This indicates the decrease in the number of businesses that are not chain affiliates.

The biggest threat to independently run restaurants are the high rent prices. Diners and bodegas cannot afford the hike in rent and with recent cities where minimum wages has increased, a bigger cost can potentially occur to these independently run restaurants than it would towards chains like McDonald’s. New York City, for example, has had the decade’s biggest increase in chain stores. However, the number of bodegas have been decreasing. The expensive rent within the city has pushed many independent stores and restaurants out of business, where they no longer can afford the increased rent prices. Many chains like Rite Aid, and Key Foods has been driving bodega businesses uptown out of business.

To read more, click here.

José Andrés to Open in NYC

With the recent controversy of Donald Trump’s10-questions-jose-andres_608 disparaging comments about Mexican immigrants in his recent campaign post for the upcoming Presidential elections, José Andrés has backed out of a contract with Trump Hotels in Washington D.C. José Andrés says Trump’s stance makes it “impossible” for him to move forward with the restaurant on Trump property because more than half the team is Hispanic, and the chef himself is a Spanish immigrant. Donald Trump Jr. claims that José Andrés will still be held responsible for their 10-year leased contract and other fees for terminating their contract including possibilities of opening The Bazaar in another property within Washington D.C. However, José Andrés was surely able to find alternative measures to open a new restaurant, and instead of D.C his EL Bulli-style spherical olives and his Spanish restaurant The Bazaar has been rumored to be opening a SLS property in NYC. It is no surprise that José Andrés will be partnering with Hotel chain SLS as they have been longtime partners from the opening of his first location of The Bazaar at one of SLS’s properties in Beverly Hills. José Andrés is also serving as the hotel chain’s culinary director. While the rumor of José Andrés opening a restaurant in NYC still remains, some speculate that José Andrés is only advising in the development of the new Hotel SLS restaurant in NYC and has no intentions of opening in NYC. Nonetheless, many speculators are excited to see which new location José Andrés will enter.

To read more, click here

July 16th

One of the biggest summer food CJbAFC2UEAA5N1Ktrends is fried chicken sandwiches and Shake Shack is taking their approach to this market with their ChickenShack. This fried chicken sandwich is “limited edition” and can only be found in three locations in Brooklyn. While this “limited edition” burger was available for a short span, the success of the burgers have encouraged the sandwich to be offered in a larger span. On July 16th, the ChickenShack will be available for more consumers.

While a fried chicken sandwich is only recently a trending food buzz with openings of Fuku Chicken sandwiches, Shake Shack claims to have already been investing in creating the perfect fried chicken sandwich from almost two years ago. The sandwich has been tested a number of techniques including marinating, grilling and even sous of the chicken breast before deep frying. Mark Rosati, Shake Shack culinary director, uses a slow cooking method similar to sous vide cooking, using buttermilk for their chicken. They’ve tried whole wheat, pretzel and other substitutes to the Martin’s potato bun, the buns on their burgers, but claim that the Martin’s bun was the best combination for best displaying the flavors of the chicken itself. The ChickenShack was inspired by Southern buttermilk fried chicken where breast meat is used.

As much as a lot of time and effort was invested into creating a ChickenShack, a lot of social media, and consumers are buzzing about the “limited edition” sandwiches and are enthusiastic about its return on July 16th.

To read more about the ChickenShack, click here.


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