Williamsburg’s Biblio Closes

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In a statement posted to Facebook this week, the owners of Biblio at 149 North 6th St. in Williamsburg announced that they would be closing the doors to their book-themed bar and restaurant. Biblio opened in 2013 with a cozy, library atmosphere and a number of literary touches, including a menu divided into sections like “Forward” and “Preface” which they simplified in eventually pared down to gastropub classics and lighter takes on comfort food.

In their statement on Facebook, the restaurant’s owners thanked their patrons from the past two years, but explained that business has not been strong enough to sustain them, particularly in 2015. They did not give a specific date for their final day.

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El Atoradero Opens in Brooklyn

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In 2014, Underground Gourmet ranked chef Lina Chavez’s El Atoradora taqueria their best “Cheap Eats” Mexican restaurant, and locals have been flocking to the Bronx spot for years for the delicious carnitas, fresh salsa and daily specials, all served next to favorite bodega offerings. Brooklynites now have their own version to look forward to, with a lot more elbow room and a full bar to boot. El Atoradora Brooklyn is now open at 708 Washington Avenue.

The restaurant is currently in soft-open mode, so only wine and beer will be available for now and the menu is still limited. But guests can look forward to Chavez’s albondigas enchipotladas (meatballs in chipotle sauce), Pueblan-style chalupas, and an assortment of tacos and quesadillas on handmade tortillas. If the open kitchen doesn’t get your mouth watering, you’ll also be able to wash all that down with a range of Mexican spirits, from the expected tequilas and mezcals to the less familiar but equally delicious racilla. And expect a mean margarita as well, if pictures and reputation are anything to go by.

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Minibar, Drizly, and Amazon Want to Keep your Champagne Popping

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If you’ve taken the New York subway recently, you may have noticed the seasonal ads for Minibar, the alcohol delivery service that has been expanding rapidly the past few months, first by acquiring competitor Booze Carriage in March, and then by launching a subscription service for recurring orders in October. Minibar claims to have the largest share of the New York market, but that’s difficult to confirm. They certainly have plenty of competitors out there who are looking for a piece of the alcohol-delivery pie.

Most notably, and perhaps most threateningly to Minibar, is Amazon. Until early this month, Amazon only offered 1-hour booze delivery in Seattle, but as of December 9th New Yorkers with a Prime subscription can take advantage of the service as well.  Amazon is billing it as part of their Prime Pantry, so you can stock your party with other necessities like paper towels and Swiffers as well.

A third option is Drizly, which has a larger share of the Boston market, but is also available in parts of Manhattan, Brooklyn and Queens. Both Drizly and Minibar work by partnering with local liquor stores, listing their offerings via their app and website by zipcode, and taking a percentage of sales. Which service emerges as the market leader in New York may come down to who snatches up those local partners the fastest, but Minibar is also bolstering their business by providing other services – their website includes a party-planning feature to make sure you’re well stocked for any event, and if you feel intimidated by all those bottles you can even rent a bartender through their site.

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Le Cordon Bleu Shuts Down U.S. Operations

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The Le Cordon Bleu Campus, Las Vegas

This January, the last class of students will enter Le Cordon Bleu, the popular culinary school with 16 locations around the United States. The for-profit school falls under the purview of the Obama Administration’s gainful employment rule, which cuts off federal funding from any school where graduates borrow money at high rates to pay for school but earn little after graduation. Many such institutions have recently come under fire for their predatory enrollment practices and misleading promises about job placement. Le Cordon Bleu in particular was the subject of a 2013 class action lawsuit alleging that the school oversold the benefits of their degree. They settled out of court for $40 million dollars.

Le Cordon Bleu is best known for it’s flagship location in Paris and famous alumna Julia Child, but branches in the U.S. are run by the Career Education Corporation and act largely independently from the original. The Career Education Corp. had previously announced that they would sell off the culinary school, but eventually decided it would be more cost effective to shut them down entirely and focus entirely on online schools instead.

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Move to End Tipping Gains More Momentum

yI1Ya0x8QbiTi7potxLc_022.jpgDanny Meyer’s decision to end tipping at all his restaurants has already become the sort of high profile case that’s likely to spark conversation and debate in circles reaching far beyond the industry. As two more restaurateurs move to join him, it now seems like his announcement represents a major tipping point (pun intended) in what is considered standard.

This week both Gabriel Stulman and Andrew Tarlow announced that they would eliminate tipping at some or all of their restaurants. Stulman is the owner of six casual restaurants in downtown Manhattan, including Fedora on West 4th where he plans to eliminate gratuities in January. Stulman calls this a test drive of the new system, but ultimately he hopes to implement it at more of his restaurants as well. Tarlow, who is responsible for Diner and Marlow & Sons, said he plans to completely eliminate gratuities at all of his restaurants in 2016.

Although Meyer seems to have set off a domino effect, the trend is likely also due to the $2.50 increase in New York’s tipped minimum wage, which will go into effect in January. For many restaurants, it makes more sense to eliminate tipping altogether and hope that they can communicate the change effectively and avoid sticker-shock at higher prices.

Although the anti-tipping movement cites fairness as a major motivator, with higher wages for back of house workers as well as well as front of house, some employees may balk at the change, which puts more money in the employer’s pockets (at least until it reaches the workers paychecks). Stulman in particular is preparing for this backlash by offering “guaranteed wages for the members of our dining room team to be consistent with what they were averaging before the change.” To meet this requirement he’ll be increasing prices around 25% across the board.

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Retail Spotlight: Birch Coffee

Birch-Coffee-4.jpgTheir Success…With five locations around Manhattan and a roastery in Long Island City, Birch Coffee has become synonymous with quality coffee and a knowledgeable staff, all while maintaining an unfussy and approachable vibe in their presentation. Walking into any of their shops, it’s easy to see that owners Paul Schlader and Jeremy Lyman prioritize service and community for all guests, which is not always easy when the line extends out the door. A small chalkboard sign by the register happily declares “Birch Loves You.” Conversation cards are available on the front counter to help break the ice between strangers looking to chat, and each shop has its own lending library, encouraging visitors to stay and relax with a book. Plenty of guests also bring laptops to work, and all Birch locations are open until 8PM, so it’s easy to stop by after a 9-to-5 job (or 9-to-6 or -7) without feeling rushed. Birch truly embodies the friendly public-private space that many urban residents look for in their local coffee shops.

From the menus to the interior design, Birch shops directly reflect Schlader and Lyman’s personalities and attention to detail. Besides the usual espresso and pastry options, craft beer and wine are also available for those who are attracted to that community-oriented atmosphere but don’t need the caffeine kick. In the sweltering Manhattan summer time, cold brew is a huge seller – and fortunately for any guests who don’t want to leave the comfort of air conditioning, Birch delivers 64 ounce growlers for environmentally-friendly refreshment that’s big enough to go around. Schlader and Lyman also made fair trade, single-origin coffee fundamental to their brand before it was de rigeur, and they seem more than happy to share the joys of a superior brew; guests can sign up for by-appointment lessons in home-brewing, barista skills, and coffee appreciation.

The setting for these offerings are spaces that are tend toward the industrial, with unfinished tile work, mismatched furniture, and plenty of wood details. The aesthetic is rugged and hip, and it sets Birch apart from many coffee shops where meticulous interior design is the main attraction. Here, the coffee and the people are front and center. One exception is the iconic Birch logo and font, which unify all their shops and are available on assorted “Birchandise” through their store.

Take Aways…Birch has grown steadily since their opening by maintaining a great reputation for quality and a warm, welcoming aesthetic.  By roasting their own coffee, Birch maintains a connection to the entire supply chain, which helps them guarantee the best product for all their guests. Of course, many coffee shops provide great coffee, but what sets Birch apart is their down-to-earth presentation and welcoming details. In a busy New York day, getting good coffee quickly is expected, but being able to really enjoy it is their recipe for success.

 

 

Chobani Hops on the Sriracha Train

Sriracha, the beloved chili sauce that is a standby condiment everywhere from college dorms to ramen shops, has a found an unlikely bedfellow: Chobani, the greek yogurt brand that first made regular yogurt sales shake in their boots. Chobani plans to unveil a number of new flavors next year, including Sriracha Mango and other spicy varieties, in order to maintain momentum that might finally be showing signs of flagging. Although sales trends have still been positive, and brand representatives cite 11% growth for 2015, they are looking to avoid the fate of other greek yogurt brands like Müller, which was recently discontinued by PepsiCo in the US.

The Sriracha Mango variety is one of a number of “Flips” that Chobani is introducing – to-go varieties which include a small side container of mix-in items along with the yogurt. Other flavors include Chipotle Pineapple, Peanut Butter and Jelly, and limited-edition flavors like a Peppermint Flip, Apple Cinnamon, and Maple.

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Maman Opens New Location in Tribeca

 

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On Monday, the French cafe Maman opened the doors to its newest branch on 211 West Broadway in TriBeCa. The new location is broken up into two rooms with a much larger total square footage than the SoHo original. The front room is lined with comfortable couches and ample room for enjoying  lunch or pastries, and the back room opens up into a full-service restaurant seating 40. Dinner service starts this week with specialties like scallop carpaccio, braised beef cheeks, and red tuna ceviche.

Maman in SoHo was opened last year by chef Armand Arnal, baker Elisa Marshall, and restaurateur Benjamin Sormonte. Since then it’s become a popular destination for both eating and Instagramming. The new space will likely become popular as well, particularly with parents and families. Marshall told the NYTimes that Maman TriBeCa would be “very kid-friendly,” and even has a stroller valet.

To read more, click here.

Photo via Eater.com

NASA Engineer Makes Your New Robo-Barista

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Most coffee shop regulars are willing to sacrifice at least some quality for speed, and the time-consuming process of  making pour-over coffee usually just isn’t feasible when there’s a line of customers out the door, even if the end product is a superior brew. In July, Cafe Grumpy introduced their solution to this problem at the Chelsea branch: a robotic pour-over machine capable of brewing 5 cups at a time. The Poursteady was engineered by Mark Sibenac and Stuart Heys, whose CVs include building parts for NASA’s Mars Rover, but who have now turned their attention towards quintupling the production of pour-over coffee.

Far from becoming our caffeinated robot overlord, the Poursteady actually puts as much control as possible in the hands of the barista, who can change the water temperature to within a degree, the water volume to within a gram, the timing to within a second, and the size of the drizzle pattern, all from a custom app. Outsourcing all those controls to an app keeps the machine itself clean and simple. So far, it seems to be working well for Cafe Grumpy, who originally installed the Poursteady for a trial run but bought it only a month later. Several more are currently in production, and you can even buy your own through their website.

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Correction: an earlier version of this article listed Stephan von Muehlen, the product designer, as chief engineer.

Met Museum Adds Estela to its New Outpost

The Metropolitan Museum of Art’s new modern outpost, Met Breuer, will be opening in March of 2016 at Madison and 75th, and it’s sure to be a popular destination for art lovers all over the city. Food lovers may now have a reason to head there as well, as the Met recently announced that the outpost will include a second branch of Estela, the oft-packed bar/restaurant on East Houston run by chef Ignacio Mattos and restaurateur Thomas Carter.

Thomas P. Campbell, the director and chief executive of the Metropolitan Museum of Art, cited the restaurant’s “downtown energy,” and it’s ability to meet the needs of both formal and informal diners. Carter said that the Met’s leaders wanted something “convivial and rustic and fun.”

The new restaurant will likely not be open till Summer of 2016, and the menu is still up in the air. One thing to expect is an impressive wine list: Carter has said that the selection at the new uptown branch will “dwarf” the Houston street location, with 500 bottles to the original Estela’s 200. It never hurts to have a good glass to go with your contemporary art.

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