The Latest Health Craze Gets Hand-Wavey About Super-“Food”

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Activated Charcoal Drinks from Juice Generation

While it may not be a superfood in the strictest sense of the word, charcoal is now being touted by some as the next miracle ingredient that can rid your body of those mysterious toxins you somehow still have, even after eating nothing but kale and quinoa bowls since 2015. Activated charcoal has long been found in beauty products, and it is indeed used by the medical community to treat overdoses and food poisoning. The principle is simple – charcoal is absorbent and will bond to other harmful chemicals in the digestive tract, helping to flush them out safely. But some have now taken this a step further and claim that charcoal has numerous benefits (like lowering cholesterol and treating viral infections), even for those not currently in the middle of a drug overdose.

The ingredient may not do much in the way of improving taste, but it can be found in juices and elixirs everywhere from Los Angeles-based Juice Served Here to LuliTonix to Juice Generation, not to mention gracing recipes at Morgenstern’s Finest Ice Cream and Lowlife on Stanton Street. Other restaurants are also toying with adding charcoal-laced dishes to their repertoires, including El Rey and Dimes, if they can figure out how to do so without sacrificing flavor or texture. Mission Chinese Food even uses it in a cocktail to achieve a pitch black color, although beverage director Sam Anderson is adamant that it will not prevent hangovers – or do much of anything for your health, for that matter.

As the latest health trends move outside the realm of what might fairly be called “food,” the best advice might be to take your charcoal with a grain of salt – and never trust health advice that says your food can’t be tasty too.

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Restaurant Stocks Have a Rough New Year, and Chipotle Leads the Plunge

It’s no surprise that Chipotle Mexican Grill is having a rough few months, after a string of high-profile food borne illness outbreaks, a CDC investigation, and multiple lawsuits. Stocks in the company, which had been growing steadily since 2013, hit a new 52-week low last week. This means that in three rough months, Chipotle has lost three years of gains.

Although Chipotle’s losses were predictable based on recent bad press, they come with some other context as well: 2015 was a bad year for restaurant stocks across the board, and 2016 isn’t starting out any better. Many large, publicly traded chains were down 2 to 6% last week, and some hit 52-week lows, including the Cheesecake Factory, Papa John’s, and Dunkin’ Brands. As 2016 continues, this is likely to mean far fewer new concepts will go public, even as they continue to expand, and larger corporations may focus more on acquisitions. Chipotle may be the poster child for this rough year, but they should also serve as a reminder that the restaurant market has not been friendly to anyone.

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David Chang Gets Feisty With Momofuku Nishi

Momofuku Nishi – David Chang’s latest project in Chelsea – has finally opened, and Chang made the announcement today through his magazine Lucky Peach along with an interview. The restaurant was rumored to be an Italian-Korean fusion, but Chang balks at that description. Instead, he asks “what food isn’t fusion?” and says,

“There are Italian words on the menu but we’re not trying to make Italian food. We’re not trying to make a Korean restaurant. We’re trying to do something that we’ve never done at Momofuku. We’re inspired by Italy but we’re not using any Italian ingredients. Things are moving at light speed here.”

Momofuku Nishi will also add to the list of major New York restaurants operating with a no-tipping policy. Chang cited the greater parity between front of house and back of house wages as the primary factor in this decision, and made no apologies for charging more.

The real cost of selling food is not accurately reflecting the labor that’s going into it. In 2000, I got paid maybe $10 an hour. Inflation has definitely risen, but cooks’ wages haven’t. That’s one of our biggest issues. We want to be able to grow as a company so we can provide for more people. This is a way we might be able to do that. And if it doesn’t work, we can always go back to the old way.

The menu is not yet available online, but Nishi is now open Tuesday – Saturday from 6:00pm-11:00pm.

To read the full interview, click here.

The Government Wants You to Have Your Coffee and Drink it Too

The federal government just released their dietary guidelines for 2015-2019, and most of them should come as no surprise. The guidelines are updated every five years to reflect current research and recommendations in the interest of promoting public health. For the most part, they tend to remain much the same: eat more vegetables and whole grains, avoid sugars and trans fats. The updates this year include changes to the recommended sugar intake (which should now be only 10% of daily calorie intake),  increases in allowable salt intake for certain demographic groups (now up to 2,300 mg a day), and the removal of a daily cholesterol recommendation. There was no recommendation to avoid red meat, despite the studies from the World Health Organization earlier this year indicating that it has carcinogenic properties on par with tobacco. All this is great news for anyone looking to replace their sugary pancakes and waffles with an extra helping of sausage and eggs.

Even better is the news that the department of health has finally gotten on board with “moderate” (up to 5 cups a day) coffee consumption. Citing a growing body of research indicating that coffee can help prevent everything from diabetes to cancer, the new guidelines say that coffee can be part of a “healthy lifestyle.” Although research indicates that, unsurprisingly, genetics play a strong role in the effects of coffee on the body, the report still acknowledges the many benefits available from your morning cup of joe. Just remember to hold the sugar with that.

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Starbucks Passport App is the Untappd of Coffee

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Photo via starbucks.com

Coffee connoisseurship has almost certainly gone mainstream, and the latest indication is the release of Starbuck’s “Coffee Passport” app to the general public. The app allows users to collect digital stickers in their coffee passport each time they try a new coffee (or a single-origin coffee from a new country), while recording tasting-notes and comments about the experience. The app also includes plenty of study materials to shrink the gap between coffee shop guest and trained barista, including a glossary, primer on cuppings, and tips on various brew methods.

Starbucks baristas have had a paper version of this idea since the mid 90s, and the app was pre-released to Starbucks staff a month ago. The idea of ‘collecting’ rare beverages on your phone pokemon-style has precedent with apps like Untappd (for craft beer) and Delectable (for wine). In general, these apps encourage users to expand their selection and provide an incentive to go for the “new” over the “tried-and-true.” This could ultimately hurt Starbucks, who have had a hard time breaking in to the niche coffee market, although they’ve indicated a plan to focus even more on rare, high end coffee in the future.

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The Lucky Bee Promises Both Flash and Substance in LES

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Photo via The Lucky Bee’s Facebook page

Although they have no set opening date (Facebook messages promise “about two weeks”), The Lucky Bee on Broome street is already generating  exciting press for their Thai street-food/Asian-fusion concept. Conceived by Rupert Noffs and chef Matty Bennett (formerly of the Fat Radish), the Lucky Bee looks to be a brightly colored, design-heavy confection of a restaurant; the interior, menu and website are all splashed with neon pink, and in some cases they literally flash. But Noffs and Bennett have a more serious mission beyond the aesthetic, with a mission to provide original Thai-influenced cuisine not available anywhere else in Manhattan, and a major locavore bent.

And while the term “locavore” (or “farm-to-table”) might seem like more of an empty prerequisite than a real statement these days, The Lucky Bee is at least serious about respecting their namesake. The cocktail list features drinks made with local honey, and a dollar from each drink sold goes to the New York Beekeeper’s Association. They even hope to keep their own hive on the roof soon. With the troubling free fall of honey bee populations in the past few years, the pollinators could certainly use some PR men with as much design sense and culinary chops as Noffs and Bennett. Hopefully their momentum continues well past opening.

To read more, click here.

UPDATE: The Lucky Bee is now open! They began serving dinner January 21st.

David Chang’s Maple Expands Delivery Zone

As of today, workers in midtown now have the option to order there lunch from Maple – the streamlined food delivery competitor of Seamless and Grubhub backed by Momofuku’s David Chang. The Maple app launched last spring, and has since then allowed users downtown to order lunch or dinner from a rotating selection of menus (roughly 5 a day) to be delivered to their work or home. What separates Maple from other delivery apps is that there is no restaurant or selection of restaurants you are ordering from; instead, their small staff operates out of a commissary kitchen testing, preparing, and packaging the recipes each day (although Chang describes the operation as a “real restaurant,” with the app and delivery logistics taking the place of typical front of house operations).

Maple is a favorite of downtown 9-to-5’ers for it’s focus on presentation, affordability, and simple, healthy options. Chang originally invested in the project because he believed that “no one [had] ever taken the time to really do delivery food well.” They are expanding slowly for now, and still have all the trappings of a service-focused start-up: they have a small team of well-paid employees with a high attention to detail, and if you contact them with any problems (like a food order that arrives after 30 minutes), you’re likely to get emails back from a real person whose top priority is keeping you as a customer. Orders even include a free sugar cookie to set them apart. So far all thi has worked to Maple’s advantage, and press has been consistently good. We’ll know soon whether they can build the momentum necessary to compete with top delivery apps on a larger scale.

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The $100 Donut You Probably Don’t Need

manila-social-club-100-dollar-donut-101.jpgThe New York Lottery has been running subway ads recently which feature allegedly true stories of egregious displays of wealth – thousands of dollars spent on dead bats or caviar that never gets eaten, for example – with the tagline “You’d make a much better rich person.” The idea is a catchy one, and it’s easy to find examples of people who will pay a little (or a lot) more to get the most luxe versions of everyday items, and businesses willing to provide them. The latest example is Williamsburg’s Manila Social Club, where you can now buy a $100 donut coated in 24-karat gold and Cristal champagne icing.

The donut was originally conceived by chef Björn DelaCruz to pair with Braven Brewery‘s IPA. The recipe has morphed over time, although Manila was already known for other donuts featuring the same ube filling. So far the steep price tag and over-the-top execution have generated plenty of publicity, and according to Business Insider some guests have even paid 1,200 and gotten a full dozen. All of which raises the question – can any of us really be sure we would make better rich people than the dead-bat collectors and caviar-forgetters of the world?

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France Is Getting Aggressive with Food Waste

We wrote recently about tackling food waste, a major contributor to climate change causing emissions, by embracing ugly food. Although the ugly food movement has footholds worldwide, some of it’s strongest proponents are in France, including Nicholas Chabanne of Gueules Cassées. But as wonderful as the idea is to get “imperfect” produce out of landfills and onto our plates, it requires reversing a lot of momentum and decades of habits for both consumers and suppliers. Since the French government has stated that they intend to cut food waste in half by 2025, they are pulling out all the stops necessary to do so.

In May, the French National Assembly passed legislation requiring grocery stores to have formal contracts with food banks and implementing hefty fines for throwing out food or deliberately spoiling it (an apparently common practice to prevent dumpster diving). Now the French government has made it illegal for large restaurants (generally those seating over 150) not to offer doggy bags to all guests. Since the French do not have a native word for the concept, it could be slow to catch on, but every bit counts in a nation where restaurants are such a vital part of the national economy.

To read more, click here.

Andrew Carmellini Comes to Brooklyn

Andrew Carmellini’s NoHo Hospitality Group, which brought Manhattan border-hopping concepts ranging from the French bistro (Lafayette) to the Italian cafe (Bar Primi) to the American oyster-house (The Dutch), not to mention a few hotel restaurants (Locanda Verde and Little Park), will finally come to Brooklyn this summer. The NoHo group, which includes Carmellini and partners Luke Ostrom and Josh Pickard,  will be taking over food and beverage operations at The William Vale hotel: a 21 story building with 183 rooms, a ballroom, indoor-outdoor bar, and an elevated 15,000 square ft. public green space. They will be responsible for the hotel’s dedicated restaurants, as well as the bar, room service, and any events catering. Fortunately their CVs are up to the task and they have the enthusiasm to match. In a statement to BKMagazine, they said “We love Williamsburg and know this property will be an anchor for the neighborhood. The timing is just right.”

To read more, click here.