“(…) Many Scandinavian and Scandinavian-inspired chefs take their cues from the Manifesto for a New Nordic Cuisine, the defining text that Meyer penned with 11 other Nordic chefs. It lays out more philosophy than instruction. It’s thinking that’s rooted in landscape, be it local plants, wildlife, seasons or relationships with farmers and producers. It puts a premium on foraging, sustainability and mindful sourcing. And it has stirred much interest on these shores.”
Read more here.
“Jack in the Box is expanding its “french fries in a box” concept to two more potato, fat, and dairy concoctions that would make any cardiologist squirm. In the company’s defense, they’re going to try just about anything to keep their franchisees happy right now. Also in Jack’s defense? It doesn’t have the meal in this installment that must worry doctors the most.
Every few weeks Skift Table will wrap up the latest seasonal and new items on chain restaurant menus in the United States. We don’t call out everything (sorry limited-time Pumpkin Spice something), but we will call out items that are notable for what they mean to a chain, the season, or consumer habits.”
See more here.
“Whether you celebrate Christmas or not, you may be in the market for a festive meal on December 25. While plenty of kitchens will be closed so employees can take well-deserved breaks, many restaurants across New York City will be running service. From festive brunch and prix-fixe dinners to good ol’ à la carte dining, you can find the Christmas Day meal that suits your needs.
DaDong
Beijing import famous for its roast duck open for Christmas lunch and dinner with its à la carte menu, as well as three prix-fixe menus for groups of two to six guests. All three menus feature Champagne-glazed vine tomatoes and DaDong’s “SuBuNi” roast duck served with sugar, pancakes, crispy sesame buns, and special sauce.”
Read more here.
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Celebrity chef Tom Colicchio is set to open his first new restaurant in more than two years, this time on Long Island. Small Batch, opening tomorrow, will serve American fare made from locally sourced ingredients in a rustic, 180-seat space at Roosevelt Field in Garden City.
The space, modeled after a farmhouse, will feature an open kitchen and wood-fire grill churning out an American menu with an emphasis on Long Island regional products. Starters include honeycrisp apple and delicata squash with honey, smoked chile, and country ham. There will be a raw bar and seafood mains, like grilled swordfish, roasted cod, and braised tuna.
The Top Chef judge also has four kinds of pasta on the menu, along with meaty mains like braised pork belly, Long Island duck, smoked short rib, and grilled lamb sausage. A portion of the menu is dedicated to the wood-fire grill, with offerings like a half chicken, bone-in lamb loin, and a dry-aged New York strip.
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“Prices for iceberg, green leaf and other types of lettuce are soaring as demand surged in the wake of the romaine recall. A carton of iceberg lettuce at wholesale markets in California fetched as much as $60 this week, U.S. government data show. That’s up from as low as $24 on Nov. 19, the day before the Centers for Disease Control and Prevention issued a warning to consumers about romaine.
The same holds true for other salad staples: the price of Boston lettuce surged 175 percent, while green leaf lettuce gained 160 percent, according to U.S. Department of Agriculture data. Even kale, a member of the same family as cabbage, was not immune, rising to as much as $16 a carton from a low of $12.
“It’s uncertain how long it will last,” said Trevor Suslow, the vice president of food safety for the Produce Marketing Association, referring to the price spike. “I would imagine it will stay high for a while because of the understandable disruption.”
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“(…) Over the course of a couple years, Oxalis popped up over 30 times around New York. Dinners sold out, and Russell’s precise, ambitious cooking clearly hit the right note with dishes like sasso chicken with rainbow chard and a caramelized mousse whey. To see another middle-tier but ambitious restaurant open is an exciting thing, too, when it can feel like almost everything opening these days is either a hyperexpensive, high-end tasting-menu spot or a fast-casual venture tailored for replication. “New York is a great city for a few different things, there’s a ton of high-end and a ton of low-end. It’s hard because what defines the middle?” Russell asks.”
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“The aromas you might pick up in this building, owned by Lexus, the car company, may not be that new-car smell but rather curry, roasting meat, smoked vegetables, caramel and freshly ground coffee. Food is the main purpose of this installation, which features a ground-floor cafe, a full-service restaurant and bar upstairs, and not a car in sight. It’s the third such venture for the brand, after others in Tokyo and Dubai. Union Square Hospitality Group is behind the cafe and restaurant, but the food is being devised by Gregory Marchand, a French celebrity chef who owns the Frenchie restaurants in Paris and London. He will be on hand from time to time for the next four to six months; after that, another chef-in-residence will be imported. “We want chefs who are new to New York and up-and-coming,” said Kirk Edmondson, the manager. The long-term executive chef is Nickolas Martinez, who worked with Joël Robuchon and at Foragers City Table. Kaz Fujimura is responsible for pastries, and Andrea Morris is in charge of drinks and wine. A circular bar and lounge is on one side of the second floor. The dining room, done mostly in black and white with a spacious open kitchen, seats 50. Mr. Marchand’s menu includes some of his signature dishes like baby leeks with Parmesan sabayon and smoked egg yolk, halibut grenobloise, and a toffee and banana dessert called banoffee.”
View more here.
1. Flora Bar
945 Madison Ave., nr. 75th St.; 646-558-5383
Sure, the location is a little eccentric by local standards (the dining room sits on the semi-bunkered basement level of the Met Breuer museum on Madison Avenue). The decor is a little spare, too (did we mention that it’s in the basement of the Met Breuer?), and local gourmets will complain that the chef, Ignacio Mattos, is an interloper from the wilder, much more unruly culinary regions further downtown (he operates two popular restaurants below 14th Street). But we’d argue that the mingling of high culture and high cuisine at this unlikely three-star establishment creates the kind of alchemy which is unique not just on the Upper East Side, but to the city as a whole. Throw in Mattos’s refreshingly ingenious brand of high-low cooking (where else on the block can you get your crème fraîche and caviar served with house-frizzled potato chips?), the elegantly accessible lunchtime service (yes, there’s a Wagyu burger), the exceptional all-day coffee-and-pastry bar, and one of the better brunch menus in this brunch-crazed part of town, and you have the ideal Upper East Side restaurant for this unfussy, post-gourmet age.
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“Michelin has handed out its coveted stars to 76 restaurants in New York City in its 2019 guide, four more than last year, boosting the Big Apple’s reputation as a global destination for its diverse and innovative culinary offerings.”
“Michelin will release the latest edition of its New York City eating guide tomorrow. Their grading system uses anonymous reviewers in 28 countries. Some argue it is rigid and overlooks some restaurants that critics and diners praise.
The restaurant rater awarded its highest ranking of three stars to the same five New York establishments as last year for their “exceptional cuisine, worth a special journey”: Chef’s Table at Brooklyn Fare, Eleven Madison Park, Le Bernardin, Masa and Per Se. But New York will still likely lag San Francisco in the number of three-star restaurants for a second year. San Francisco and the wine-producing regions of Napa and Sonoma had seven last year, the most of any US cities.”
Read more here.
Preparing Thanksgiving dinner in a cramped New York City kitchen is the opposite of festive, and with so many excellent restaurants open on Thanksgiving Day, there’s no reason to clear out your oven-turned-sweater-storage to roast a turkey. Especially when you can outsource the cooking, and cleaning, to a renowned New York City restaurant.
Cote
Simon Kim’s Michelin-starred, hyper-trendy Korean steakhouse Cote will be serving a prix-fixe Thanksgiving feast. The menu includes four selected steak cuts from Cote’s dry-aging room, grilled tableside with classic Korean accompaniments. Chef David Shim will also be offering traditional sides like pomme aligot, roasted vegetables with maple syrup, butternut squash soup and cranberry and gravy sauces for the meat. A supplemental vension loin will be available a la carte. Festive sweets like pecan and pumpkin pie will end the meal. $72/person
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