“More than four out of 10 Americans (42 percent) who drink alcohol said they prefer beer, while 34 percent choose wine and 19 percent opt for liquor such as whiskey.
Beer has almost always been Americans’ favorite alcoholic beverage across the last 26 years in which Gallup has tracked preferences. In 2005, wine gained favor and evenly vied for drinkers’ attention and did so again between 2011 and 2013, Gallup says.”
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On Tuesday, MatchaBar released the first sparkling matcha energy drink. The brand is known for its ceremonial grade matcha, which can be found in 1,000 retailers nationwide as well as its three namesake cafes in New York and Los Angeles. Available in regular or sugar-free, the new product contains 120mg of caffeine per can, which is similar to a Red Bull.
The difference, of course, is the ingredients. It incorporates tea as well as antioxidant-rich juice extracts, thereby making a healthier version of its more chemical-laden competitors. See a MatchaBar story below.
To celebrate the new launch, MatchBar partnered with Whole Foods and Facebook for a social media campaign dubbed “Gift The Hustle.” Fans can now send a coupon for a free can of MatchaBar Hustle through Messenger to their friends, redeemable at the nationwide retailer.
“Full-service coffee consultancy Brewed Behavior and commercial coffee equipment manufacturer Probat Burns have announced a partnership to provide roaster education and training at Brewed Behavior’s lab in Kansas City, Missouri, and at Probat’s lab in Vernon Hills, Illinois.
The education program will include lessons on roasting — sample, profile, and production — as well as roaster maintenance and coffee evaluation, including cupping basics, defect cupping, and green defects.”
See more details here.
“The historical hub of Polish pierogi, Ukrainian borscht, Indian vindaloo, and Japanese ramen has recently become an epicenter of Chinese and Taiwanese restaurants, both homegrown and imported — from Flushing and (much) further east. Here, where to find the neighborhood’s newest Yunnanese, Hunanese, and more.”
View more here.
“Queens Night Market is midway through its fourth season behind the New York Hall of Science in Flushing Meadows–Corona Park. When you first arrive a little before the gates open at 6 p.m., the alfresco food bazaar seems, with its concrete lot and frenzied vendors bracing for the mob, much like any other. But as the evening progresses, you start to notice the distinctions: the diverse crowd, both in ethnicity and age; unexpected amenities like portable sinks and a curtained ATM; the calm and patient geniality of the vendors, happy to explain their food and culture; the aromas permeating the lot, uniting farflung points on the globe in one gloriously multicultural cookout.”
Read the full article here.
View more details about the event here.
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“The Woods Team Expands With ’80s Surfer-Inspired Indoor-Outdoor Bar in Williamsburg. Right under the BQE at 307 Meeker Ave. at Frost Street, the Breakers fills 2,500 square feet with neon signs, saturated colors, and skateboards and surfboards. The style pulls from ’80s surfing and skateboarding looks, with a little dose of disco in the mix, Rosen says. An elaborate mural on the floor, for instance, is inspired by skateboard design.
For drinks, the Breakers goes hard on tiki-inspired draft cocktails. The bar stocks 15 of them, including a zombie, rum punch, and ginger mai tai. All cost $10, with the exception of a Sex on the Beach, which will always be $5.”
To read more go here.
“A proposal to raise the minimum wage for restaurant servers could reduce sexual harassment in the industry and improve the living standards of workers, or force small, struggling New York restaurants to close their doors—depending on who you ask. Yesterday morning, the Department of Labor held their last hearing on whether or not to raise the tipped minimum wage on par with state minimum wage, and eliminate the tip credit, which allows restaurants to pay a lower minimum wage as long as tips make up the difference.”
“Food Service workers in New York City have a minimum wage of either $8.00 or $8.65, depending on the size of the restaurant (outside the city, the minimum wage drops to $7.50), compared to $15.00 for the rest of New York City workers ($13.50 for small employers).”
To read more click here.
“The 24,000-square-foot seasonal restaurant from co-owners James Gardner and Melissa Perlman opens to the public at 76 Varick St., at Canal Street.A representative tells Eater that the menu of Mexican fare, cooked on open fire, will be limited until mid-July. At a preview on Thursday night, dishes included grilled avocado with almonds, ceviche verde with lychees, and chicken tinga on sopes, according to a statement.”
“It’s a massive enterprise, packed with some 400 seats and bar area, including lots of wooden furniture, loungey seating, and tons and tons of plants to make the space mimic the jungle of the original outpost. An urban farm, a clothing boutique, a meditation area, and a coffee bar are also on the grounds.”
Read more here.
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New York City has come a long way from the days when red sauce-slathered grilled baby back ribs were considered barbecue, even moving beyond the phase of pan-regional barbecue restaurants peddling a hodgepodge of styles. Now New York City has a number of restaurants drawing inspiration from specific regions — Texas, Kansas City, Carolinas, etc. — as well as some establishments that are developing an exciting new style.
To read more click here.
Cosme, 35 E 21st St, New York, NY 10010“Chef Daniela Soto-Innes got her start in kitchens by lying about her age. She started working at restaurants at the age of 14, never revealing how young she really was. At age 23 she moved to New York City to open Cosme. Within two years of the restaurant’s opening, she was named the James Beard Rising Chef of the Year, and Cosme landed on the World’s 50 Best Restaurants list. She is now a partner at the restaurant, as well as at the team’s latest space, Atla. Here, she shares how she gets it all done.
I wake up around 7 or 8 a.m., and I do some kind of workout, whether running or cycling or yoga. After that, I go to work, and I kiss everyone on the cheek right when I come in to both of the restaurants. At Cosme I’m like the psychologist. Everybody wants to talk to me and tell me what happened while I was away, tell me which ovens broke. I always do service at Cosme at night. But that’s it, that’s all I do. It passes by very fast. I wish there were five more hours between 9 a.m. and 10 a.m.”
To read more click here.
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