The beverage industry is falling further behind in its drive to reduce the amount of calories Americans drink, as sales of diet sodas continue to slide and people consume more fountain drinks, energy drinks and sweetened teas.
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Momofuku emperor David Chang is headed to Netflix next month with a new show that will use food as a springboard for exploring the big ideas of authenticity and identity. Dubbed Ugly Delicious, the series will feature Chang eating and drinking with chefs, writers, artists, and entertainers at beloved restaurants around the world, all while discussing the traditions and shared experiences inextricably tied to comfort foods.
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Salt Bae, the internet meme who’s managed to turn his viral fame into an actual business, is finally making his New York debut with the opening of Turkish steakhouse Nusr-Et this week.
Butcher Nusret Gökçe’s Midtown restaurant at 60 West 53rd St., near Sixth Avenue, was originally supposed to open on Monday, but now, a representative says it will only be available to the masses later, likely by Thursday. The flames are ready to go; a smaller crew of people have already sampled Gökçe’s selection of grilled meats at the 150-seat restaurant.
Expect lots of meat and lots of flair, including an extra-large reminder that New Yorkers are in fact dining in the establishment of a viral sensation. An illustrated version of Gökçe — particularly of his signature salt seasoning move — has been blown up and put on the wall as decor.
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Gabriel Stulman — who made his name as a neighborhood restaurateur in the West Village with cozy, all-day spots like Joseph Leonard — isn’t trying to go a different direction with his three new projects in the new Freehand Hotel in Flatiron. In fact, his primary goal at the new restaurants is to keep much of the same vibes from his other ones.
There’s the all-day restaurant on the second floor of the Sydell Group hotel, located at 23 Lexington Avenue, between East 23rd and 24th streets, called Studio, and a cocktail bar called The George Washington Bar, both of which open Tuesday. Then there’s a main restaurant on the ground floor, called Simon & The Whale, which opens next week.
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“The goal is to work to live, and not to live to work,” public advocate Tish James said during an indoor rally today in support of Fast Food Justice, a new group that’s fighting for fast-food worker rights and livable wages in New York City. Dozens of restaurant employees left their jobs to show up at the rally, which city officials also attended. “This is about economic justice,” NYC’s comptroller Scott Stringer said during the rally. “This will be a model for organizations across the country.”
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NYC’s favorite tourist-destination food hall Chelsea Market now has a new restaurant-cafe-home design shop. Blackbarn — selling furniture, home goods, and food — has opened on the ground floor of the market, serving cafe fare like paninis and traditional entrees such as beef short rib.
The business is a collaboration between chef John Doherty, a former Waldorf-Astoria chef, interior designer Mark Zeff, and Zeff’s wife Kristen, inspired by the Zeffs’ home in the Hamptons. They’re calling it a “lifestyle brand”; everything used in the restaurant can be purchased in the retail store.
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Our patience is finally rewarded! Tomorrow, DeKalb Market Hall is opening at the Downtown Brooklyn City Point development. This project has been in the works since 2011, with intermittent pulses of news, and now we’re finally getting a look at the space.
The sub-level markets hosts over 40 vendors, restaurants, and a Forager’s Market and a Trader Joe’s. The interest anchor here is actually Katz’s Deli–well, “A Taste Of.” This is the first location of the venerable institution outside the LES original.
Here is the complete line up: Ample Hills, Andrew’s Classic Brooklyn Bagels, Arepa Lady, Belle Cheese, BK Jani, Bread & Spread, BK Juicer, Bunker, Bunsmith, Cafe D’Avignon, Craft and Carry, Cuzin’s Duzin, Daigo Hand Roll Bar, Dekalb Taco, Dulcinea, Eight Turn Crepe, Fletcher’s Barbecue, Foragers Butcher, Foragers Market, Foragers Rotisserie, Forcella, Fulton Landing Seafood Market, Fulton Landing Seafood, Guss’ Pickles, Hana Noodles, Hard Times Sundaes, Home Frite, Jianbing Company, Katz’s Deli, Kotti Berliner Doner Kebab, Likkle More, Lioni Heroes, Nobletree Coffee, Paella Shack, Pierogi Boys, Pop Cake Shop, Steve’s Authentic Key Lime Pies, Two Tablespoons, Wiki Wiki, and Wilma Jean.
This is the first location for many of these concepts. This will be Ample Hill’s 7th location, Nobletree Coffee’s second (the first just opened inside the WTC Oculus), and the third for Cafe D’avignon, the small-format outlet for Pain D’avignon.
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On Tuesday, June 27th, Tavo–the West Village’s new Latin restaurant–is hosting an exclusive four-course dinner curated by Executive Chef Juan Suarez de Lezo. The tasting menu will be paired with wines exclusively selected by Sommelier Dean Fuerth.
During the evening, diners will experience Spanish wines from Catalonia, Rías Baixas, the Canary Islands, Montsant, and Galicia.
The menu is as follows:
First Course: Mackerel with cucumber, basil, and smoked trout on almond gazpacho paired with Vina Moraima, Albarino, 2015
Second Course: Fingerling Potatoes four ways paired with Venus La Universal, Venus Blanc, Montsant, 2013
Third Course: Pork Cheeks in poblano with cauliflower and seasonal vegetables paired with Adega Algueira, Fincas, Ribeira Sacra, 2013
Fourth Course: Lemon Cheesecake with ginger ice cream paired with Bodegas Los Bermejos, Malvasia Dulce, NV
Tickets are $85 a person. Guests are more than welcome to arrive at 6:00PM for cocktails at the bar. For more information, click here.
Calling all entrepreneurs! If you’ve been thinking of opening a restaurant but have no idea where to start, the Greenwich Village-Chelsea Chamber of Commerce has you covered. On Wednesday, May 31 at 9:30AM, the GVCCC is hosting a seminar in conjunction with Aerial Design and Build and NDNY Architects. The event will focus on the renovation process and touch on the following:
– Relevant building information when looking for a commercial space that requires renovating and refurbishing
– Building a team of professionals who can assist with and coordinate the renovation and what their duties entail
– The cost associated with a renovation or interior fit out including both hard and soft costs
– An outline of the regulatory agencies involved and the permit process
– An overview of the renovation process and factors affecting timeline
– An overview of sustainable practices that can be incorporated in a commercial fit out.
Tickets are $10. The talk will be held at 40 W 27th street, 5th Floor at 9:30AM. To read more, click here.
The Empire Diner, located on the western edge of Chelsea, has been open since the 1940’s. Just like the city itself, the venerable diner has gone through a significant amount of change in that time. Now, chef John DeLucie is taking on the project with restaurateur Stacy Pisone, and plan to reopen this Monday.
The 92-seat space was previously helmed by Food Network start Amanda Freitag, but her command didn’t last. That iteration closed in 2015. But, the far west side is seeing more and more development, as the massive Hudson Yards project works like a magnet on the surrounding area. So the new team is battling current competition just south near Chelsea Market, and betting on the new residents just north to keep the seats full.
Additionally, DeLucie and Pisone completed an extensive 8-month renovation that brought the vintage diner into the modern age with new electric, ventilation, and interior design.
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