As we wrote earlier this week, clothing retailers are continuing to see opportunities in offering food and beverage in store. Why have them leave if they get hungry, or need a shot of espresso? Grub Street reports today on Saks Fifth Avenue, a store that’s always done well with the ladies who lunch, opening a chainlet, and Brooks Brothers’ entering the field with a preppy beef haven.
Urban Outfitters opens a coffee bar in its Fifth Avenue store today, working with specialty coffee roaster Kickapoo in a stylish setup.
The artisanal cheese movement continues in Manhattan, with popular cheesemonger Lucy’s Whey opening their third shop. The newest, to open at 1417 Lexington Avenue, at East 93rd Street, follows the Chelsea Market and East Hampton location. This location will have expanded offerings and include a café.
Read the full story here.
Party goers and chefs celebrated the first exhibit of The Museum of Food and Drink: “BOOM! The Puffing Gun and the Rise of Breakfast Cereal,” last night in Carroll Gardens.
The exhibit displayed a cereal puffing gun — essentially a canon that applies high pressure to grains of rice and shoots them out as a piece of cereal. It will be on display again on Foley Square this Saturday, August 17th, from 7 am to 1pm, as part of the Summer Streets Festival.
You can read more about MOFAD, which says that it is searching for a permanent home in Brooklyn, here.
A Request for Bids for the sale of food from mobile food units at various locations at Central Park began yesterday, and can be downloaded here. (You’ll have to register).
Hard copies of the RFB can be obtained, at no cost, through Monday, September 16, 2013 between the hours of 9:00 a.m. and 5:00 p.m., excluding weekends and holidays, at the Revenue Division of the New York City Department of Parks and Recreation, which is located at 830 Fifth Avenue, Room 407, New York, NY 10065. All bids submitted in response to this RFB must be submitted no later than Monday, September 16, 2013 at 11:00 a.m.
There will be a recommended bidder meeting on Monday, August 26, 2013 at 11:00 a.m. We will be meeting at The Arsenal, 830 Fifth Avenue, Gallery (third floor), New York, New York 10065. The Arsenal is located inside Central Park at Fifth Avenue and East 64th Street, Manhattan. If you are considering responding to this RFB, it is encouraged to attend this meeting.
For more information or to request a copy of the RFB, contact Glenn Kaalund, Project Manager, at (212) 360-1397 or via email at firstname.lastname@example.org.
It’s been a big week in the NYC coffee scene, with Pulley Collective launching and Joe becoming a roaster retailer. Today’s news is all about Box Kite, with veterans Cora Lambert and Erik Becker of the former (closed) RBC team.
They’ve opened a pop-up cafe at wine bar Maslow 6 to display their espresso and coffee expertise, reconnect with the Tribeca crowd, and hone their service skills before opening on St. Mark’s place later in the year.
Edible features them here.
Sprudge features them here
Shore Park in Astoria is going car-free for three Sundays in August.
The annual Shore Fest celebration returns to Queens this weekend. Each Sunday will have it’s own theme.
Aug. 4: We Heart Astoria is sponsoring a food festival featuring samples from local restaurants — including BareBurger, Ovelia, and The Thirsty Koala, and City Harvest will be sponsoring a cooking demo for kids.
Aug. 11th: Astoria-based recycling group Build it Green! NYC is hosting arts and crafts for kids, a clothing swap, and a composting demo, and Socrates Sculpture Park is hosting a pinata making workshop.
Aug. 18th : Big River Jam, a lineup of live musical performances from local bands.
A full list of Shore Fest events is here.
Grub Street reports that Chris and Jennifer Russell are opening Treat House in a couple of weeks on the Upper West Side, the first brick-and-mortar shop dedicated to selling Rice Krispies treats. Planned flavors include bubble gum, cappuccino, caramel sea salt, and blueberry pie. Ten cents from each treat will go to the Food Bank for NYC.
Pete Wells’ review of Daniel, published yesterday in The New York Times has been pulled apart by the industry, other critics, and diners everywhere. The review earns the restaurant 3 stars, one less than the 4 it had held previously in the paper. The catch was Wells sent in another diner to eat at the same time to see how their treatment differed.
We’re curious to hear your thoughts. This is not a new trick, to write as a VIP and non, it was well worn by Ruth Reichl during her tenure. How do you handle reviewers, critics, and the like in your own operations? When a reviewer comes in, how and does service change around them? Do you have a code that the staff communicates to the kitchen? Photos of reviewers on the walls of the kitchen?
The review is here.