Chelsea Market Lands a Promising New Pop-Up Vendor

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“A new pop-up space in Chelsea Market will highlight Ethiopian fast casual this summer. The NYC-based culinary training nonprofit Hot Bread Kitchen has a new pop-up space in Chelsea Market that will feature rotating menus from members and alums of its culinary incubator, which is based in East Harlem. First up is Gorsha, a fast-casual Ethiopian restaurant from Hiyaw Gebreyohannes. There is another location in DC’s Union Market, but here, the restaurant will have specials specific to Chelsea Market. There will be build-your-own bowls for around $13 with proteins like berbere chicken and braised lamb. It’s open now from 11 a.m. to 8 p.m. and will run until October 31.”

Read more here.

Starbucks begins mobile ordering rollout in Beijing and Shanghai

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“Starbucks said it has begun rolling out its Starbucks Now mobile ordering platform to 300 select stores in Beijing and Shanghai and will expand the service throughout China over the next year.

Starbucks Now, available for Starbucks Rewards members through the company’s mobile app in China, allows customers to order their food and beverages ahead of time and pick them up in store.

“Starbucks Now represents a significant opportunity for Starbucks China to drive new, innovative customer experiences,” Belinda Wong, chief executive officer of Starbucks China said in a company release. “This builds on the latest of several digital initiatives in China, including Starbucks Delivers and locally relevant gifting and e-commerce experiences.”

Customers can use Starbucks Now to find a local store based on the mobile app’s GPS location, order food and customized beverages and make payment, with the order ready to pick up when they arrive at the location.”

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Innovative Filipino Dishes Come to the Lower East Side


“The flavors of the Philippines are interpreted inventively in the hands of Jappy Afzelius, a Filipino executive chef who worked at high-end kitchens in France, Italy and New York. Starters, called pica pica, include pinsit fritos or pork dumplings, fried vegetable spring rolls called lumpia, and kale laing sautéed with shrimp paste and replacing taro leaves with kale. Mr. Afzelius adds Filipino ingredients to a Caesar salad; uses French-cut chicken breasts in his chicken adobo with turmeric soy sauce; includes salmon in sinigang, a typical tamarind soup; and serves traditional Filipino milkfish belly called bangus, fried with chayote and quinoa. His halo-halo dessert uses coconut sorbet in place of shaved ice. Not only does the menu expand your Filipino vocabulary, but you may also note that the name of the restaurant is a play on the Spanish word chisme, or gossip. The intimate room has a tropical feel, a copper bar and a chef’s table with eight seats facing the open kitchen. Philippe Segura, the beverage director, selected the wines and sakes. The owners, Stephen Young and Reggie Aguinaldo, have Filipino roots.”

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New York Restaurant To Host Nine Michelin-Star Chefs In A Special Dinner Series

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“For those looking for a unique and intimate dining experience, there’s now a special dinner series to consider.

Between May 13 and June 18, Val Cantu (Californios), Carrie and Rupert Blease (Lord Stanley), Erik Anderson (Coi) and five other chefs of Michelin-starred restaurants in the San Francisco and Bay Area will take over Chefs Club in Soho—celebrating the key ingredients, cooking and cultural influences Northern California has to offer.

This is the first New York 4×4 dinner series hosted by the Michelin Guide and Chefs Club—a restaurant group that has hosted nearly 200 world-acclaimed chefs on a rotation basis at their Manhattan, Aspen and St. Regis locations since 2012. Running four times each year, each dinner series will see renowned chefs bringing a combined rating of four stars to every table. (…)”

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East Village’s Jiang Diner Is a Magnetic New Entry Into NYC’s Chinese Dining Scene

Lamb stuffed shumai dumplings

“(…) Jiang Diner also refers to its purse-shaped manti dumplings as shumai, even though they are not the sort of fragile little dumplings one finds in a Cantonese or Japanese restaurants. They are nevertheless quite good, bulging with a wet lamb or beef filling. The dumpling skins are way more delicate than the doughy ones found in, say, a Uzbekistan restaurant like Nargis Cafe.

The greatest strength of Jiang Diner lies in its introduction of dishes we hadn’t really seen before in New York. Most brilliant of all, but also on the expensive side, is its plate of lamb ribs ($26), either steamed or roasted, and presented with dipping reservoirs of powdered Asian cumin and thick chile paste. Those who eschew fat should avoid these, but there is no more flavorful lamb in town, except perhaps some local versions of Mexican barbacoa. Another dish that shouldn’t be missed is the steamed eggplant with fresh garlic paste ($8), which will feel somewhat familiar to anyone who frequents local Sichuan restaurants. This one also features potatoes, while red bell peppers add sweetness. I liked it so much that I tried it twice, and the time it was served to me warm, it was transcendent.”

Read more here.

NYC’s Most Anticipated Openings of Winter 2019

“To be sure, increased costs is having its impact. Some of the city’s most exciting restaurateurs are focusing their efforts on smaller spaces. The Franks of Italian favorite Frankies 457 are now working with one of Long Island’s most legendary pizzamakers, Umberto Corteo, but it will be for a slice shop. All-day dining — a format that, for some, is a way to help maximize sales — continues to flourish, like at Gertie, Pilar Cuban Bakery, and Bourke Street Bakery.

Money, after all, still runs things. The biggest change to the dining scene will be the debut of all the restaurants at Hudson Yards, the behemoth Manhattan far west side development from Related Companies that has cost $20 billion. Most of the chefs in it needed to have at least $2 million in upfront capital. It arguably isn’t great for the future of NYC dining.”

Read more here.

Shake Shack Sees Same-Store Sales Dip

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Shake Shack, once the darling of better-burger brands, continues to show signs of struggle in the sector as it reported a same-store sales decline this week.

Comps decreased 0.7% for the quarter ended Sept. 26, while total revenue rose 26.5% and sales increased 27.2%.
Shake Shack stock prices tumbled more than 11% on the news early Friday.
During the quarter, Shake Shack opened seven company-operated stores and two licensed units.

The brand expects to launch its largest number of new stores in history in 2019, with plans to open 36 to 40 units, executives said during a call with analysts Thursday.
The company drew concern from investors following its announcement in August that it was suffering from a logjam in unit expansion, stalling growth until the later part of 2018.

Read more here.