Korean restaurant will open in SOHO with new look, Read more 

BurgerFi is going to market test the meatless Beyond Burger at 8 of its 101 locations starting in July. The burger, which bleeds beet juice when eaten, has been gaining steady popularity with people looking for meat alternatives. As more and more people are searching for such alternatives, many restaurants are seeing demand for veggie burgers increase.

You can read more about this in the New York Times here.

Blue Hill at Stone Barns is the most recent restaurant to hop on the no tipping wave. The restaurant will begin applying a 20% administrative fee to all meals. The “service included” discussion has been happening for some time now, and the jury is still out on if it is here to stay. Blue Hill paid $2 million dollars in a settlement regarding a wage lawsuit earlier this year.

You can read more about the move toward service included here.

Vinegar Hill House, a well-known brunch spot in DUMBO, recently opened an all-day café in Brooklyn Bridge Park. The space draws inspiration from California cafes and offers great views of the bridge and water. You can buy pastries, tartines, and sandwiches. The space will also serve Blue Bottle coffee as well as other items.

You can read more about the opening here.

Cat Cora of Iron Chef-fame has opened Fatbird at 44 Ninth Avenue. The restaurant was already in full swing Sunday night. The menu features many southern-influenced favorites like two kinds of fried chicken, shrimp and grits, and biscuits and gravy.

The restaurant will only serve dinner initially, with breakfast and lunch beginning this Thursday.

You can read more about the opening here.

An interview with David Chang , read more

The newest version of the Instant Pot (the Ultra 60, our upgrade pick) can sear, steam, pressure cook, slow cook, make yogurt, keep warm for up to 99 hours and sous vide (or sous vide adjacent, as I call it). And don’t discount that 99-hour keep-warm setting.

Read more here

Everybody’s favorite Nordic home-furnishings emporium has come up with Click for video demo) a brilliant and very Ikea-y way to lure skittish cooks into their kitchens. The company’s Canadian arm has debuted a booklet of recipes printed sort of paint-by-numbers-style on parchment paper — the recipes themselves are laid out as visual schematics.

To read more click here

How to protect here

Read on click