The West Coast mini-chain Eatsa has opened this week at 285 Madison Ave. The eatery, which serves vegetable-focused quinoa bowls, takes after the automats of a time gone by. Diners order via tablets in the restaurant or via an app on their phone. Once their food is ready, diners pick their food up from electronic cubes along a wall in the restaurant. The ability to have a streamlined lunch acquisition seems perfect for Midtown, and offers a glimpse into the potential future of eating out.

You can read more about Eatsa here.

In a recent Grub Street article written last week, it’s reported that David Chang’s empire continues to blossom with a new location for his fried chicken joint, Fuku, to open in the financial district beginning on 2017.

Prior to this announcement we also saw Fuku combat Shake Shake’s resilience by rolling out it’s own versions of the glazed chicken sandwich.

Read the full release here and the new menu item here

Quality food is becoming more and more accessible as some of the best culinary minds begin to open their own fast casual, or “Fine-casual” eateries.

Watch Danny Meyers, one of the preeminent restauranteurs in todays food scene, discuss the humble origins and the future landscape of this booming industry:

Eater critic Bill Addison has named Blue Hill at Stone Barns this year’s best American restaurant. Mr. Addison lauds the entire experience at Dan Barber’s upstate restaurant in his article posted Monday. It’s not only the preparation of the food that astounds the writer, but also the production; from wheat to meat, Dan Barber and his team put large amounts of care into the entire process at Blue Hill at Stone Barns. Not only that, but Mr. Addison loves the full service experience offered to diners at the restaurant, although he does warn that a 5-hour dinner may be too much for the faint of heart.

You can read his review in its entirety here.

Veganism is on the rise around the world. There are meat alternatives for everything from bacon to fish sticks, dozens of dairy-free milks, and even vegan eggs have been invented. But if you want a glass of wine with your plant-based meal, get ready to do your research.

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The Dutch is located at Sullivan street in new york city. The restaurant’s decoration is very stylish and  delicate. They are offering a family-style meal of mashed potatoes, sausage stuffing, sweet potato, Brussels sprouts, steak burger and plentiful seafood. Over the last five years, the Dutch has turned into the quintessential American restaurant that chef Andrew Carmellini and partners Josh Pickard and Luck Ostrom sought to evoke when it first opened. The Dutch is now an indelible part of the Soho landscape.

Please find more informations at here.

Mission Chinese Food has grown up from its scrappy Orchard Street days into a big, two story restaurant equipped with a pizza oven, a prime rib cart, and a much broader menu. The most popular dish on their menu is Josefina’s house special chicken. The chicken is roasted with a “stuffing of fresh chorizo, raisins, olives, sweet pickles and butter”. It is carried to the table on a silver platter, feet splayed out, head tucked in. Beside the house special chicken, you can still get a lot of food without breaking the bank. Recently they added more items on the menu, like duck baked in clay. If you are interesting for Mission Chinese Food Restaurant, please find more information on here.