After many setbacks that kept the shop under construction much longer than expected, Mr. Vino’s Cucina is about to open.
Nicholas Protopapas, a seasoned retailer in the area, is the owner. He talked at length with DNAinfo.com about the project, which includes a restaurant and will offer cheese tastings every weekend.
Firespotter Labs, creators of Noshlist for iPad, have announced readiness for Android, iPhone, and iPod Touch. The platform serves to alert diners when their seats are ready. Read the story in full here.
Leske’s, a Scandinavian bakery with solid Brooklyn history, has opened in Park Slope. Serious Eats takes a first look at their expanded offerings.
Dnainfo.com reports Neapolitan Express, New York’s first food truck fully powered by natural gas, was in City Hall Park yesterday to give Mayor Michael Bloomberg and Texas energy mogul T. Boone Pickens a taste of the freshly made pies.
“Every slice comes with a breath of fresh air,” Bloomberg said before biting into a margherita slice.
Our friend Fany Gerson of La New Yorkina, who suffered major losses in Hurricane Sandy, has met her Kickstarter goal, and has received great press to go with it.
Local businesses and residents are sighing with relief: Fairway will reopen its doors on March 1. They’ve posted a video about the renovation, which we have courtesy of Grub Street.
San Francisco is known in the Specialty Coffee sector for the abundance of excellent roasters which have long dominated the coffee house scene. Blue Bottle, Intelligentsia, Four Barrell, and Ritual, all with their own shops, have new competition from themselves and newcomers, and they’re stirring up waves in the city. A few months ago, Reveille, which brews Four Barrell Coffee, opened in North Beach. Last week, with the conversion of Emblem Market into The Mill in Divisadero, which specifically bills itself as a partnership between Josey Baker Bread and Four Barrell, we are growing more curious about the city’s coffee trends.
Eater SF has a great profile today of The Mill and the transformation, with gorgeous photos of the space.
From angling for prime real estate to fierce competition for customers, opening a restaurant in Manhattan, comes with a host of challenges. But it also comes with great benefits. NRN talks to some top operators about challenges.
What’s on for dinner tonight? Julia Moskin writes about dinner kit expansion in todays’ New York Times. ” The dinner kit aims for a sweet spot somewhere between the bunch of asparagus and the finished asparagus-stuffed salmon” she writes. “And it addresses some paradoxes peculiar to today’s home kitchens: while Americans, fed a steady diet of TV cooking shows and nutritional news, care increasingly about what they eat, many feel too harried to hunt down new recipes and make dinner from scratch. Yet they remain unwilling to live on takeout and heat-and-eat meals alone.” She looks at the brand -new Plated, Chefday, as well as others we’ve written about previously, Blue Apron and Hello Fresh.
Sweetgreen, a chain of East Coast eateries (one soon to open in NY), has launched a branded mobile payment app called sweetgreen rewards, built by Boston-based startup LevelUp.
An added plus: when customers use the app instead of a credit card, Sweetgreen doesn’t pay a processing fee. They’re donating 1 percent of all sales from the app to charity, said Jonathan Neman, co-founder of Sweetgreens, making this extra sweet.
Read more at FastCasual.com
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