Michelin-Starred Kyo Ya’s Longtime Chef Is Leaving to Open His Own Restaurant

April 2, 2019 by Leave a Comment

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“Kyo Ya has been open since 2007, one of the first kaisekis in the city before the influx of Japanese restaurants — serving an eight-course seasonal menu for $150 with ingredients from all over Japan, including raw fish like whelk, sea eel, and abalone. Times critic Pete Wells gave the restaurant a three-star review in 2012, praising Sono’s mastery of seasonal ingredients, and it’s been awarded a Michelin star for many years.

Despite its critical acclaim, the restaurant has remained a bit of a hidden gem, bearing no signage for its lowkey subterranean space. In 2015, it also spurred a French-Japanese spinoff called Autre Kyo Ya, which has since closed. Eater has reached out to the restaurant’s ownership for details on what’s next for Kyo Ya.”

“Chikara Sono — the executive chef who led acclaimed East Village Japanese restaurant Kyo Ya to a Michelin star — is leaving the restaurant after 12 years of cooking up a multi-course kaiseki menu of raw and hot small plates. The star chef plans to open his own restaurant. Sono tells Eater that he’s leaving on March 31 in order to open a restaurant of his own; he has already started scouting spaces. In the meantime, Sono will do catering and consulting.”

See more here.

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New NYC restaurants include Pastrami Queen, Black Seed Bagels expansions

March 27, 2019 by Leave a Comment

You can now get Pastrami Queen's corned beef

Pastrami Queen

“The longtime Jewish deli has added a second Manhattan location. Like the Upper East Side location, the new Times Square joint will serve Jewish staples like corned beef and brisket sandwiches, matzo ball soup and latkes. The outpost will also exclusively offer an all-day breakfast menu with items such as pastrami and eggs and Belgian waffles.”

See more openings here.

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2019 Coffee and Beverage Trends: Inside the NCA’s Annual Report

March 22, 2019 by Leave a Comment

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“While total coffee consumption in the United States has remained fairly flat over the past year, more Americans are regularly drinking gourmet coffees, cold brew and other specialized beverages compared to non-gourmet coffee, according to the latest National Coffee Association (NCA) annual report on coffee consumption.

The NCA has been releasing the report each year since 1950, providing a macro-level snapshot of U.S. coffee consumer behavior while amassing a wealth of data in the process. This year, the NCA is changing the name of the report from “National Coffee Drinking Trends” to “National Coffee Data Trends,” maintaining the long-running NCDT acronym.”

2019 Coffee Consumer Trends

Past-Day Coffee Consumption

  • The number of people who reported drinking coffee within the past day was 63 percent, a modest 1 point down from last year, and a 6 percent increase from the 57 percent mark in 2016.
  • Older people (60+) reported the strongest past-day consumption (72 percent), while younger people reported the least (47 percent for 18-24-year-olds).
  • No significant U.S. regional differences were observed in past-day consumption totals.

 

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Starbucks to test recyclable, compostable cups

March 21, 2019 by Leave a Comment

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“The company announced on Wednesday that it is testing out a compostable cup in five locations — New York, San Francisco, Seattle, Vancouver and London. Starbucks showed one of the cups being tested during its annual shareholder meeting on Wednesday.”

“The new cup looks just like Starbucks’ current paper cup. The difference is inside, where instead of a plastic liner, a biodegradable liner serves as a barrier to make sure liquid doesn’t leak out. That liner, developed by a Thailand-based company, makes the cup compostable in commercial composting facilities, which are rare.
Though the innovation may appear small to consumers, it’s a big moment for Starbucks, which has been struggling to find a greener alternative to its cup for three decades.
Most recently, in 2018, Starbucks committed to the NextGen Cup Challenge. Along with other food companies, Starbucks and Closed Loop Partners, a recycling-focused investor group, crowdsourced solutions for greener cups from the public. In February, the company announced 12 winners, including greener cup liners, barriers and cups themselves.”
See more here.
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March 15, 2019 by Leave a Comment

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https://paigepapers.com/2019/03/15/17504/

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What To Expect From Hudson Yards’ Restaurant And Food Options

March 14, 2019 by Leave a Comment

Anya Fernald is bringing Belcampo's burgers, bowls and

“(…) The majority of new restaurants are slated to open this Friday, an almost unfathomable feat in a city where opening day can be synonymous with delays and postponement.

“We have an absolutely incredible construction and tenant coordination team,” Stuessi says with a laugh when asked how they’re pulling off the large batch of openings. “They’re working with us to bring them all to life in one moment.”

Already, there’s a sense of community in the new neighborhood.

“You see people from different restaurants walking in each other’s spots, grabbing a coffee,” Stuessi says.

The benefit of proximity has also helped the restaurants work together on staffing and supply needs; Stuessi recounts that the hospitality businesses were able to share applicants with their neighbors when good candidates presented themselves but job openings were already filled. “There is a sense of camaraderie with everyone opening a restaurant in Hudson Yards at the same time,” says Sam Gelman, vice president of operations at Fuku, Momofuku’s fast-casual fried chicken sandwich mini-chain.

The Hudson Yards outpost will feature Fuku’s new bone-in fried chicken program and menu of sides, along with its signature spicy fried chicken sandwiches and chicken fingers.

Opening day eats

More than 25 restaurant and food concepts are planned for Hudson Yards, with a majority making their debut this week. (Some, like Sweetgreen, have already opened, while others, like new concepts from Danny Meyer in The Shed and Stephen Starr in the Equinox Hotel, as well as a Maison Kayser, will follow.) Here’s a look at everything on the food front that’s slated to open on Friday:

The Shops & Restaurants at Hudson Yards

  • Teak Tearoom at The Conservatory: Choose from a variety of teas, as well as bites and baked goods, at this all-day cafe. Level 1
  • Blue Bottle Coffee: Get your java fix from the specialty coffee roasters. Level 2
  • Citarella Hudson Yards: Shop a selection of seafood, meat, cheese and produce, as well as wine and spirits, at the gourmet market. Level 2
  • The Drug Store: Try new beverages from Dirty Lemon at this cocktail bar. Level 2
  • Fuku: Find the latest location for the Momofuku fried chicken spot. Level 2
  • Kith Treats at Snark Park: The ice cream and cereal bar adds an outpost in this exhibition space. Level 2
  • Bluestone Lane: Another spot to get your coffee fix. Level 3
  • Van Leeuwen Artisan Ice Cream: The fancy ice cream shop continues its rapid NYC expansion. Level 3
  • William Greenberg Desserts: Pick up some black and whites from the kosher bakery. Level 3
  • Belcampo: Sustainably-sourced meats are the focus of this California chain. Level 4
  • Dylan’s Candy Bar: Fill up on boutique candy. Level 4
  • Hudson Yards Grill: The latest from chef Michael Lomonaco. Level 4
  • Jack’s Stir Brew: More in coffee. Level 4
  • Li-Lac Chocolates: The chocolate institution opens its newest chocolate bar and new flagship. Level 4
  • Queensyard: A restaurant and bar from the UK’s D&D London. Level 4
  • Shake Shack: Get the chain’s signature burgers and milkshakes. Level 4
  • Bouchon Bakery: Find a selection of French pastries and freshly-baked breads. Level 5
  • Kāwi: Chef Eunjo Park helms this new restaurant from Momofuku. Level 5
  • Milos Wine Bar: Get yogurt to go during the day, sip on Greek wines at night. Level 5
  • Neiman Marcus: The department store will feature a cafe (Cook & Merchants, level 5), bar (Bar Stanley, level 6) and restaurant (The Zodiac Room, level 7).
  • Peach Mart: Momofuku’s new to-go concept specializes in kimbap and sandwiches. Level 5
  • Wild Ink: Chef Peter Jin helms this new restaurant from the UK hospitality group rhubarb. Level 5
  • TAK Room: Chef Thomas Keller debuts a new concept in NYC. Levels 5 and 6
  • Estiatorio Milos: Chef Costas Spiliadis opens a second NYC location of his acclaimed Greek restaurant. Level 6

View more here.

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Yelp Will Now Tell You If a Business Is ‘Women-Owned’

March 13, 2019 by Leave a Comment

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“The restaurants and shopping reviews app and website is adding a feature that will tell customers whether a business is women-owned. Businesses owned by women can mark themselves as women-owned via their Yelp accounts, and the distinction will appear in the “more business info” section of a Yelp page alongside features like “accepts credit cards” and “gender-neutral restrooms.”

“We’re excited to help raise the profile of millions of women-owned businesses who drive the local economies of our cities and towns,” says Miriam Warren, Yelp’s vice president of engagement, diversity, and belonging. “We’re hopeful that this new attribute not only makes it easier to identify and connect with great women-owned businesses on Yelp, but that it also drives more dollars directly to the bottom line for these female-owned businesses.”

See more here.

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The Future of Hotel Dining Will Be Branded

March 7, 2019 by Leave a Comment

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“Paris-based Accor is one of the world’s largest hospitality companies, with more than 4,500 places to stay (homes and hotels) in 100 countries and 10,000 dining outlets that — according to Accor CEO of food and beverage and lifestyle, Amir Nahai — generate more than 5 billion euros, or $5.7 billion U.S. dollars, in revenue on an annual basis.

And now that SBE, the Los Angeles-based hospitality group whose hotel and restaurant brands include the Mondrian, SLS, Delano, Cleo, Katsuya, and Umami Burger, is partly owned by Accor, you can expect to see more of those thousands of restaurants and bars being rebranded under SBE.

Over the next seven years, Accor and SBE plan to open at least 100 Umami Burger restaurants worldwide, as well as focus on opening other SBE dining and beverage brands such as Carna, SkyBar, and Dandelyan within Accor properties.”

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Murray’s Opens a Mac-and-Cheese Restaurant in the West Village

March 5, 2019 by Leave a Comment

Murray’s has a cheese store that also sells charcuterie and condiments on this busy West Village block, and, a few doors down, Murray’s Cheese Bar, serving wine and a cheese-friendly menu. Now, in an empty storefront, formerly Amy’s Bread, on the same block, the company has opened a macaroni and cheese restaurant. It’s a counter-service spot, with 20 seats, featuring a build-your-own menu. Start with a bowl of pasta cooked with cheese and other ingredients, then add other cheeses, vegetables, meats, sauces and toppings, all in four possible portion sizes (snack to family). Classic, barbecue, French onion and Buffalo chicken are among the style and flavor options. The pastas — all radiatori — are made by Sfoglini, a pasta company in upstate New York. There’s also a breakfast mac and cheese made with sausage, bacon, egg and Cheddar that’s served only on Saturdays and Sundays.

254 Bleecker Street (Leroy Street), 212-243-3289, ext. 350, murrayscheese.com.

See more Openings here.

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Billionaires Are Betting Big on Alternative Meat

March 4, 2019 by Leave a Comment

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Creating designer protein that can make your veggie burger taste like the real thing is as easy as brewing beer. Or at least that’s what a new subsidiary of Boston-based bio-manufacturing startup, Ginkgo Bioworks Inc., says.

Ginkgo’s Motif Ingredients, which aims to replicate animal protein for meatless alternatives, is getting $90 million from investors including Breakthrough Energy Ventures, whose board includes tech billionaires Jeff Bezos, Bill Gates and Jack Ma. Commodity powerhouse Louis Dreyfus Co. and Fonterra Co-operative Group Ltd, New Zealand’s dairy-exporting giant, are also backing the company.

The goal at Ginkgo is to get alternative products to market faster, chief executive officer Jason Kelly said in an interview. In a statement announcing the funding, the company likened making alternative foods to the beer-brewing process, because vital ingredients such as vitamins, amino acids, enzymes, and flavors are made through fermentation with genetically engineered yeasts and bacteria. Eliminating extra time in the lab can streamline the process and make it go faster, Kelly said.

Read more here.

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