If you follow this website religiously, you will know that we previously reported on David Chang’s delivery-only restaurant concept. Ando is now open and delivering its nominally Asian-inspired offerings within the borders of Midtown East. Chang spoke about the restaurant on Friday at The New Yorker Tech Festival, offering a bit of insight into the origins of the idea. The entire menu, including the fried chicken and cheesesteak sandwich, was specifically engineered for delivery service. The one item he indicated would never be available from Ando? Ramen noodles. Chang stated that other Asian noodles travel better, but are still a while away from being offered on Ando’s menu.
You can read more about Ando here. To find our previous reporting, click here.
There are 1.3 billion pounds of cheese in storage this year. That’s a lot. That’s the record, in fact, and it’s a global phenomenon that we’re struggling to deal with. Two years ago, dairy farmers responded to a spike in demand by massively increasing production, but that demand has trailed off, and our supply is now bulging like a ball of mozzarella.
Food halls have been popping up everywhere lately, and – love them or hate them – the trend doesn’t seem to be slowing down. The latest addition is the planned Canal Street Market, set to open in November in 12,000 square feet of space on Canal between Broadway and Lafayette. There are 11 confirmed vendors, including bubble tea favorite Boba Guys, Davey’s Ice Cream, and a new concept Yori Nori from the team behind Chelsea Market’s ramen shop Mokbar. There will also be a retail portion to the market including home goods, ceramics and flowers.
A recent study on the soda tax in Berkeley, the first in the nation, brings good news for advocates of such taxes nationwide. Since January (when the tax went into effect), the city has apparently seen a one-fifth decline in sugary drink consumption.
Colicchio & Sons, the eponymous Chelsea restaurant from Tom Colicchio, recently announced they would close their doors after a final dinner service on September 4th The restaurant has been open for 6 years, during which it earned 3 stars from the New York Times for it’s sophisticated techniques and devotion to craft.
Even the strongest advocates of meal-kits (companies like Blue Apron and Hello Fresh which deliver recipes and ingredients to home cooks, specifically portioned for a single meal) have had to concede their biggest problem – the enormous waste of single-serve packaging. When each spice in a curry comes in an individual package (not to mention other glaring examples like single scallions or garlic cloves in their own plastic bags), cooks are bound to notice the packaging pile-up happening in their trash cans. Meal-Kit companies have begun trying to address this problem, making sure that packaging is recyclable and can even be returned to the company (Blue Apron in particular has taken this approach). But in the era of heightened food-safety awareness, there’s also only so much that can be done without putting contaminated ingredients in customers hands.
paigepapers.com 