The Dutch


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 on the Lower East Side


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.

Have you put an egg in your coffee lately?


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Coffee. Everyone’s favorite morning beverage. Have you ever tried your coffee with an egg in it though? Chances are you haven’t unless you’re from the Midwest. Egg coffee was a technique born by Scandinavian immigrants of Northern Minnesota out of necessity. There was lousy water, weak coffee, and long days of work. According to U.S. Census data, Minnesota is home to the largest population of Scandinavian-Americans in the country and  their culinary influences can be found all over the Twin Cities and beyond. For those early immigrant farmers, the solution to bad coffee was cracking an egg into it. To read more about the process making coffee with eggs click here.


Union Square Cafe to Re-Open Next Week


Union Square Cafe, a beloved Danny Meyer restaurant, that sadly closed its doors almost a year ago is set to re-open at a different location next week. Danny Meyer opened Union Square Cafe in 1985 but was forced to close it a year ago due to an increase in rent. The new Union Square Cafe will be just four blocks down from where it used to be located. The new location has increased the capacity to more than 150 and has also added a second bar upstairs. Other characteristics from the original restaurant have been added as well such as, warm cherry wood, dark-green wainscoting, decorative elements with an Arts and Crafts look, and most of the art on the walls. As for the menu, old favorites will be featured  such as gnocchi, calamari fried in graham cracker crumbs, a tuna burger, pan-roasted chicken and a banana tart. The restaurant will now be baking its own bread now that there is more space available. To read more about the re-opening of the Union Square Cafe click here.

Indian Food in Floral Park

Last week the New York Times ran a feature on Mumbai Xpress, an Indian restaurant in Floral Park, Queens. The restaurant, opened in 2006, serves chaat, a cuisine of Indian snacks. The offerings at Mumbai Xpress run the gamut and are well worth the time and money. Like a lot of Indian cooking, the food at Mumbai Xpress is vegetarian.


You can read more about the restaurant here.

Gin Explodes in German Popularity


If asked to speak about Germany, you might mention soccer, sausage, Oktoberfest, or – simply – beer. It is not a new beer trend that is overtaking Germany currently, but rather gin. The European country is currently experiencing a renaissance of sorts, with gin production going through the roof to match the insatiable demand sweeping over the country. Gin and tonics are all the rage currently, being consumed both at bars and in the home. The most popular brand of gin is Monkey 47, which was recently acquired by Pernod Ricard.

You can read more about the gin craze taking over Germany at The New York Times.

How To Change Our Food System


“Taking a sustainable approach to the world’s food and agriculture challenges, like hunger, food waste and environmental degradation, could lead to new business opportunities totaling an annual $2.3 trillion — and 80 million new jobs — by 2030, based on an analysis of of industry reports and academic literature.

That economic impact would be a sevenfold return on an annual investment of $320 billion, according to the report.”

Click here to read the full report