At Zauo, Diners Can Catch Their Own Dinners

“It’s catch-and-relish, not catch-and-release, at this new Japanese import. Customers can opt for baited hooks to snag rainbow trout, salmon trout, fluke, shrimp, flounder, farmed striped bass, rockfish, lobster or abalone swimming in the pools. Or a staff member can lend a hand. (Prices are $16 to $125 if they do the fishing, and $12 to $110 if you fish.) The chefs then prepare the seafood to order, salt-grilled, simmered in soy sauce, sashimi or tempura. Whimsically instructive menu cards provide guidance. The restaurant, which has 13 locations in Japan, was introduced there in 1993 by a company called Harbor House: The New York restaurant is its first branch outside that country. Takuya Takahashi, whose father was the founder, is president of the New York branch. A narrow but soaring space, the restaurant has a fish tank opposite the bar on the ground floor, and two more tanks on a loftlike second floor. The hull of an immense, hand-built polished wooden boat hangs from the ceiling. In addition to the freshly caught seafood, the menu offers a vast array of Japanese standbys, mostly seafood, including salads, sushi, hand rolls and rice and noodle dishes”.

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The Red Cat, a Pioneering Chelsea Restaurant, Will Close

“The Red Cat, an unpretentious neighborhood restaurant in Chelsea that became a destination, will close at the end of December after nearly 20 years in business. The reason is none of the usual suspects: a big rent hike, slumping traffic or the need for a costly renovation, said the chef, Jimmy Bradley. He has simply decided to quit.”

“(…) “My goal was to have my own business by the time I was 30,” Mr. Bradley said. He was 31 when he became the chef and an owner of the Red Cat, on 10th Avenue.
Chelsea was a much different place back then, with no High Line, art-gallery scene or sleek high-rise condominiums. London Terrace had elegant apartments; nearby there were, and still are, public housing projects. Gentrification has not had a huge impact on the Red Cat’s business Mr. Bradley said. The condos often have absentee owners who don’t come in for a bowl of lentil soup or a plate of local skate, and tourists plying the High Line are not particularly tuned in to the restaurant’s presence.

“It’s difficult for small businesses in New York now,” Mr. Bradley said. “My staff can’t afford to live nearby like me. They get home at 2 a.m. and have to be back at work at 9.”

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Seafood Chain Opening First NYC Restaurant in Kips Bay

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Food truck-turned-restaurant chain Cousins Maine Lobster is opening its first brick-and-mortar location in New York City after inking a lease at 77 Lexington Avenue in Kips Bay, Commercial Observer has learned.

The seafood franchise signed a 12-year deal for 2,700 square feet at the base of the four-story, mixed-use residential building at the southeast corner of East 26th Street, according to a release from Newmark Knight Frank, which represented Cousins Maine Lobster franchisee Yunus Shahul in the transaction.

The restaurant, slated to open before the end of this year, will occupy 1,500 square feet of ground-floor retail space and an additional 1,200 square feet of lower-level basement space, NKF said. The location was previously occupied by gluten-free Italian restaurant Tali.

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Why Adda Could Be the Most Exciting New Indian Restaurant in New York

“Even the late Anthony Bourdain — as dedicated to singing his hometown’s praises as he was to ferreting out great food no matter where it hid — could not offer much enthusiasm for New York City’s collection of Indian restaurants. “I cannot recommend any Indian restaurant in New York,” he told Vogue India last year. “I’ve been spoiled.” While the excuse feels somewhat lame, and Bourdain may have been forgetting some standout spots, it’s telling that his comment went more or less overlooked by New York’s legion of culinary defenders, largely because they tend to overlook the city’s Indian restaurants, too — and rarely give the cuisine the same respect that’s afforded to others.

That’s not to say New York City is actually devoid of great Indian food, but it is true that Indian chefs in New York have a difficult time breaking through to mainstream awareness. Adda, which just opened, but is still hiding in Long Island City next to a 7-Eleven and across the street from CUNY’s La Guardia Community College, may be one new restaurant that helps move the needle. The room is so bare-bones casual that it can feel like dinner at a friend’s house that comes with a bill at the end, and an all-day student special takeout lunch box costs just $6.43, but the cooking by chef Chintan Pandya is likely to open more than a few eyes to what “Indian” cooking can really be.”

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11 Recipes All Teens Need to Master Before Graduating High School

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1. Hard-Boiled Eggs

Learning to make both hard-boiled eggs and a basic omelet ensures you will always have a cheap, nutritious option for breakfast, lunch or dinner. To make hard-boiled eggs, place eggs in a pot and cover them with at least an inch of water. Bring the water to a boil and let it boil for one minute. Shut off the heat, cover the pot and let the eggs sit for 10 minutes. Remove the pot from the hot water after 10 minutes and let the eggs cool before trying to peel them.

2. An Omelet

Watch chef Jamie Oliver make the perfect omelet on YouTube; he demonstrates a completely unfussy, fool-proof technique for making a basic cheese omelet. As you master the basics, try tossing some chopped fresh spinach leaves into the center before folding for added nutrition.

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How the Union Square Partnership puts on the ‘best food event’ in New Yorks’

The 23rd annual Harvest in the Square will

As Harvest in the Square, a fundraising event put on by the Union Square Partnership and a favorite of foodies in the area, gears up for its 23rd edition later this month, patrons and sponsors alike reminisce on the good it has done for the neighborhood and look toward the park’s promising future still ahead.

These days, the partnership funds the park’s repairs, seasonal plantings, and seating area additions, but it also focuses on providing the neighborhood with a series of free programs year-round. From cooking demos with some of the city’s best chefs to outdoor concerts and film screenings, the organization offers events to maintain Union Square’s booming reputation, all free of cost.

This year’s Harvest in the Square will take place from 6 to 9 p.m. Sept. 20. Tickets start at $125, or $150 on the day, and can be purchased at www.harvestinthesquare.nyc

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A ‘Queer Eye’ Makeover for a Vintage Diner

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“Healthier comfort food will be the focus at Queer Eye Antoni Porowski’s upcoming fast-casual restaurant in the West Village. The Netflix show’s food expert is jumping off the screen to prove to the world that he can actually cook, at his reboot of 36-year-old diner Village Den.”

“Dishes like turkey-stuffed cabbage rolls with cauliflower rice or macadamia-crusted fish sticks with maple parsnip mash are on the menu here, the Times reports, food that will appeal to the “30s health and fitness” crowd by largely following the low-carb ketosis diet that Porowski occasionally is on.”

“What won’t be a big part of the menu is avocado, the trendy fruit that got Porowski a reputation where people questioned if he could actually cook.”

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