Cream Cheese Store Opening in East Village

The store will open today, July 27th, located on 122 7th St.

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Dominique Ansel and Dan Barber Team Up

This week only, you can purchase a collaborative dish by Ansel and Barber at Dominque Ansel Kitchen in the West Village. The pair have developed a dish featuring a scotch egg with fresh baby corn and corn mustard on the side. The pair is calling the dish “Scotch Egg Roulette” because the chickens whence the eggs have come were fed a diet including red peppers. Because of this, one out of every few dozen yolks will be colored bright red. No one will know what color their yolk is until they begin eating!

You can read more here.

Two More Restaurants Close in Union Square

Union Square mainstays Republic and Blue Water Grill will close by the end of the year due to rent increases. In what is becoming the increasingly common norm, both restaurants have stated that their new rent prices are unsustainable; both businesses feel they have no other option but to close their doors. Blue Water Grill is facing a rent bill north of $2 million annually, while the tax bill on the building that houses Republic has increased over 500% since the 90s.


You can read more about this here.

Scientists Have Discovered a Way To Improve Food Production

Having successfully analyzed the wheat genome, which is 4 times the size of a human genome and much more complex, scientists have discovered a way to produce wheat in a more efficient way.

“…many modern what cultivars are susceptible to water stress…[the] utilization of the wild genes in wheat breeding programs promotes producing more yield for less water.”

Dr. Zvi Peleog – Hebrew University of Jerusalem

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Food-and-Wine Pairings For Beginners

Pairing food with wine is simpler than you think!

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Mayahuel to Close

The eight-year-old cocktail bar was unable to renew its lease with the landlord. Mayahuel played a part in the rise of single-spirit centric cocktail bars and helped popularize tequila and mezcal as spirits that could be used for purposes other than making a margarita. The establishment was roundly well-received and appreciated – in 2009 the NYT wrote that it “[was] the world’s first tequila bar with a hypothesis…”


You can read more about the closing here.

Brooklyn Establishment – Franny’s to Close its doors


This is really happening: Franny’s has long been among the best places in Brooklyn to get pizza — no small feat — as well as a neighborhood favorite for straightforward Italian food, with one of the most impressive wine lists in the city. But according to a note sent out this afternoon (and a message on the restaurant’s website), owners Francine Stephens and Andrew Feinberg will close Franny’s for good after service on Sunday, August 20, though they promise the restaurant “will continue in some way in the future.”

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Baguettes are making a come back


After much study, he has determined that the old business model simply doesn’t work anymore. “The real estate would cost 400,000 euros, and then they had to buy equipment, so by the time they opened, the average boulanger was 800,000 euros in the red,” he said. “They then would be working 20 hours a day because they couldn’t afford to hire anyone to help them, and still, they had trouble turning any profit.”

He plans to get around that problem by shrinking each store, reducing the number of people needed to run it, buying ingredients centrally to enhance the shops’ bargaining power and limiting the number of products sold. “To try to make profit, boulangers were trying to sell anything and everything, instead of trying to sell more of the things people really want — the baguettes des copains, the ficelles, the boules,” Mr. Rigo said.

Read the full article here

Check Out These Affordable Brunch Options

Grubstreet has compiled a list of some of the best breakfast options in the city, and has highlighted them as “the new happy hour.” Many restaurants are coming to understand the value of an earlier service and are reacting accordingly. Atla stands out as a particularly intriguing option for breakfast, as they serve their entire menu from the onset – you can get slight variations on Cosme dishes for much cheaper as well.


See the entire list here.

Chipotle finally brings us Queso




The debut is part of a $50 million marketing plan to shape the what the future of the restaurant looks like, says Crumpacker; NEXT Kitchen is part of an internal “NEXT Team” — Chipotle employees from real estate, architecture, technology, operations, and menu development dedicated to exploring the future of the company.

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