It’s been a big week in the NYC coffee scene, with Pulley Collective launching and Joe becoming a roaster retailer. Today’s news is all about Box Kite, with veterans Cora Lambert and Erik Becker of the former (closed) RBC team.
They’ve opened a pop-up cafe at wine bar Maslow 6 to display their espresso and coffee expertise, reconnect with the Tribeca crowd, and hone their service skills before opening on St. Mark’s place later in the year.
Edible features them here.
Sprudge features them here
Here’s a culinary profession that’s new to us: Food Sherpa. We’re ready for this brand of travel, even from our desk chairs.
The New York Times highlights this profession, which has been around for awhile, but never with the menu of offerings we’re currently seeing.
We wrote yesterday about Joe , which is now becoming a roaster-retailer. They are making this leap as a roaster at the Pulley Collective, which has a feature in today’s New York Times.
The Pulley Collective is based in Red Hook, Brooklyn, and offers rental time for independent roasters.
Read the full article here.
Joe , the New York coffee shop enterprise, after 10 years in business, is becoming a roaster-retailer. Sprudge‘s Alex Bernson talks with Director of Roasting Ed Kaufmann about their path, and how they’re making the transition.
Read the article here.
Grub Street reports that Chris and Jennifer Russell are opening Treat House in a couple of weeks on the Upper West Side, the first brick-and-mortar shop dedicated to selling Rice Krispies treats. Planned flavors include bubble gum, cappuccino, caramel sea salt, and blueberry pie. Ten cents from each treat will go to the Food Bank for NYC.
How is the Brooklyn Grange holding up during New York City’s heat wave? Heritage Radio Network‘s Erin Fairbanks chats with Ben Flanner about heat and humidity on the farm, and how farmers can protect plants and themselves, and which plants can handle the heat.
In this heat, this is brilliant timing for Uber, who’s offering a one-day promotion that will let you request an ice-cream truck to come to you.
Details are here.
Sweetgreen is opening its first New York location in the NoMad hotel. On July 24, guests will pay what they want for food and drinks until 4 p.m., with proceeds benefitting City Harvest.
New York City has long been considered the nation’s epicenter for all things culinary –the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.
But lately, some cooks have begun to go elsewhere to make names for themselves.
“I began to ask myself the questions: ‘What is going on?” Back Forty’s Peter Hoffman says. “‘Where has everybody gone?’ ”
NPR Reports on the lack of cooks standing in NYC’s hot kitchens.
In today’s New York Times, William Grimes focuses on the popularity of chopped salad as the de facto lunch option in the Northeast.
He likens ordering a chopped salad to buying a car. “You start with a base price that includes a limited number of toppings, usually four or five. After that, each addition costs extra. How much depends on the ingredient. At Chop’t, tomatoes, black beans and chickpeas each cost 59 cents, feta cheese costs 99 cents, smoked bacon costs $1.49, and steak tops the list at $3.49.”
How did the concept become so popular? Some say it’s about having choice of ingredients, others about control.
Read the full story here.
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