From Monday 1/27 – Sunday 2/2, 11am to 7pm, Southern food enthusiasts will have the opportunity to immerse themselves in Alabama culture at Chelsea Market’s “The Art of Alabama Food” exhibit. The art gallery-esque pop-up will be making its debut in New York City as it documents the signature, cherished cuisine of Alabama. Attendees can observe 36 inspiring images that cover “100 Dishes to Eat in Alabama Before You Die”. Learn more here.
Peels Closed Today
January 22, 2014 by Leave a Comment
As of 11am this morning, the bustling Bowery diner, Peels, has officially closed. Owners Taavo Somer and William Tigertt have agreed to turn the restaurant over after discussions with the real-estate-investment group that purchased the building last summer. An applicant, most likely the new operator for 325 Bowery, is disclosed in the agenda for January’s CB3 SLA & DCA Licensing Committee meeting.
Blue Hill’s Savory Yogurt Success
January 21, 2014 by Leave a Comment
In a market abundant with Greek and fruit-themed yogurt, Blue Hill went in a completely different and potentially risky direction— savory yogurts. To say that the risk paid off is an understatement; Blue Hill savory yogurt has expanded to three Whole Foods regions: Northeast, North Atlantic and Mid Atlantic, in addition to several other retailers. Because of the natural sweetness from vegetables, Blue Hill savory yogurt has significantly less added sugar than the leading yogurt brand, which is just another great differentiation point. The rise of health-conscious consumers makes vegetable-based yogurt an inventive, delicious trend-setting treat to complement any snack or meal.
New York’s First Customizable Sushi Enterprise
January 20, 2014 by Leave a Comment
“Customizable” and “made-to-order” food are two of the biggest consumer trends for 2014. 22-year-old entrepreneur Jesse Tang saw potential to apply these trends to a major untapped market— sushi. “Pink Nori,” Tang’s sushi venture in Astoria, will be the first sushi concept to truly grant customers limitless freedom to customize their rolls. “The millennial generation likes to try new stuff,” Tang reasons. The menu will feature atypical sushi condiments such as guacamole, jalapeños and potato chips. Tang recently graduated from Stony Brook University and will use his $10,000 prize he earned from the Long Island Young Entrepreneur Challenge to market Pink Nori. Jesse’s father, restaurateur Danny Tang, will offer a hand in business operations. Astoria’s burgeoning dining scene and proliferation of young professionals with disposable incomes inspired Tang’s enterprise location decision.
The Rice Burger: A Vegan Burger Alternative
January 14, 2014 by Leave a Comment
By now everyone’s probably tried a vegan burger at least once, whether it be the mushroom burger, black bean burger, or the most common— the veggie burger. For those who are ready to explore new vegan burger alternatives, Ni Japanese Delicacies in the Essex Street Market is serving the Forbidden Rice Burger for $10. The patty is composed of forbidden black rice mixed with organic maitake mushrooms, carrots, kale and white beans.
Bobby Flay’s Gato to Open Next Month
January 13, 2014 by Leave a Comment
Bobby Flay’s Spanish/Mediterranean restaurant Gato will open on 324 Lafayette Street in approximately one month. A cat that passed by the first time Flay saw the space inspired the restaurant’s name.
Liquiteria to Replace Gray’s Papaya on 8th Street
January 10, 2014 by Leave a Comment
Gray’s Papaya’s loyal patrons have been in mourning since news broke that the venerated hot dog chain would be closing because of a $20,000 rent hike— from $30,000 to $50,000. Owner Nicholas Gray is scouting new locations, and the original Gray’s Papaya in the Upper West Side is still operating as usual. On January 26th Liquiteria, a celebrity and health-enthusiast haunt with currently one East Village location, will take Gray Papaya’s place.
ChikaLicious, 10 Years Strong
January 7, 2014 by Leave a Comment
Serious Eats interviewed Chef Chika Tillman of ChikaLicious Dessert Bar and Dessert Club. In a sea of bakeries serving high-quality food, it’s inevitable that most of them will fail. Chef Tillman makes her operations look like a piece of cake. Here’s her take on ChikaLicious’ longevity and success:
“It’s probably because I’m the owner, the chef, the investor, and I’m the one working all the time. I don’t have to get paid! I just have to serve good food. But if you hire the chef, the chef has to get paid. The waiter has to get paid. I’m just one cook. Cooking is not the only thing you have to do as the owner but, in the end, the other part is, “How can I make a dessert that I believe in, and then get the customer to believe me?”
When asked about whether her focus was on the menu during the opening stage, “the best part is following the seasons and what’s the freshest; I go to the market and think about what I want to make, because we don’t have the space to store and so don’t carry a lot! So every day, things are fresh. We are very small—only two chefs with no waiters—so we don’t have a middleman between the customer and I myself can explain the dessert I’m serving.”
Chef Tillman claims the focus has always remained the same. “With more customers we have to work harder, but I think I shouldn’t make any detour or shortcuts. It’s always, ‘Don’t touch too much, but don’t be lazy with a dessert’.”
Adult “Happy Meals” at Harlem Shake
January 7, 2014 by Leave a Comment
Harlem Shake, the healthy neighborhood diner on 124th St and Lenox Ave., has recently introduced the “Happy Meal“— an adult-friendly take on the popular fast-food combo meal. Instead of a plastic toy and unhealthy fare, this Happy Meal pairs a glass of from Harlem Shake’s new wine list wine with all-natural, healthier renditions of classic American comfort food, like the Kale & Chickpea Salad or the Harlem Burger. There’s a Happy Meal to fulfill everyone’s cravings, whether customers’ New Years resolutions are to be a better penny pincher or to indulge themselves more, both financially and nutritionally.
Bushwick’s Fine and Raw
January 6, 2014 by Leave a Comment
Fine and Raw in Bushwick is concocting delicious, unsweetened hot chocolate with just the right consistency. At $4 for a standard cup and $5 for a large, this 72% organic Madagascar varietal is a healthier alternative to mainstream brands. Staff suggests adding cayenne pepper or sugar afterward and offers soy milk. For the more adventurous crowd, Fine & Raw serves Sea Salt and Espresso bars for $7 to $8.
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