Michelin Guide: New York City 2019 awards stars to 76 restaurants, up from 72

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“Michelin has handed out its coveted stars to 76 restaurants in New York City in its 2019 guide, four more than last year, boosting the Big Apple’s reputation as a global destination for its diverse and innovative culinary offerings.”

“Michelin will release the latest edition of its New York City eating guide tomorrow. Their grading system uses anonymous reviewers in 28 countries. Some argue it is rigid and overlooks some restaurants that critics and diners praise.

The restaurant rater awarded its highest ranking of three stars to the same five New York establishments as last year for their “exceptional cuisine, worth a special journey”: Chef’s Table at Brooklyn Fare, Eleven Madison Park, Le Bernardin, Masa and Per Se. But New York will still likely lag San Francisco in the number of three-star restaurants for a second year. San Francisco and the wine-producing regions of Napa and Sonoma had seven last year, the most of any US cities.”

Read more here.

Pizza Hut Says It Will Use Robots to Cook Pizza En Route

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“Pizza Hut is fusing two of America’s favorite pastimes — pizza pies and pickup trucks — in a bid to cut delivery times as fast-food competition heats up.

As part of the restaurant’s latest partnership with Toyota Motor Corp., Pizza Hut has unveiled a robot-operated mobile pizza factory in the bed of a modified Toyota Tundra. The prototype will use automated technology to cook pies on-the-go in six to seven minutes, letting the chain expand its delivery area without the pizzas getting cold.

“We’re bringing the oven closer to the consumer’s door; nobody is doing that,” Pizza Hut’s chief customer and operations officer in the U.S., Nicolas Burquier, said in an interview. “We are pretty obsessed with improving the customer experience. The more we can get closer to their homes or the point of delivery, the better and hotter the product will be.”

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7 New Restaurants at the Jersey Shore

A bone-in, rib-eye steak topped with seared scallops at Prime 13 Wood Fire Grill and Bar, which has locations in Point Pleasant Beach and Brielle.

Prime 13 Wood Fire Grill and Bar, Brielle 

“Earlier this month, two Jersey Shore restaurateurs came together to open the second location of Prime 13, a steakhouse in Point Pleasant known for its prime rib and 40-ounce rib-eye for two.

The restaurant opened in the space previously occupied by Brielle Ale House, owned by Chris, Frank and Matt Gullace. The brothers run the bar, and Gerard Tortora, owner of the Point Pleasant Beach restaurant, leads the kitchen. The menu is similar to Point Pleasant Beach: wood-fired filet mignon, dry-aged strip steak and rack of lamb with the option to add seared scallops, lobster tail and foie gras ($29.99 to $76); seafood dishes, and cocktails, plus 10 beers on tap, more than a dozen bottles, and nearly two dozen wines.”

See more here.

NYC’s New Restaurant Openings

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Oath Pizza
Oath is a pizza place on the UWS that grows some of its own produce in an on-site hydroponic garden. You can get 11-inch pizzas for $11, or half pies for $7. Come for a casual group hang with all your houseplants.

See more Restaurant openings here.

Smorgasburg Brings Its Market Indoors For the Winter

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“Smorgasburg will soon be year-round. The popular food market has taken over a massive weekend space in Fort Greene, as well as teamed up with Vice Media for a Friday night market to run in November and December.”

“For the weekend market, Smorgasburg has taken over 25,000 square feet of space in the Atlantic Center mall across the street from Barclays Center at 625 Atlantic Ave., between South Portland Avenue and Fort Greene Place. About 25 food vendors will appear here, including fan favorites such as salteñas from Bolivian Llama Party and the ramen burger, as well as newcomers like Izakaya’s katsu sando and Mutz, which offers a Sicilian pizza stuffed with meatballs and mozzarella. There will also be a full bar, coffee bar, and bocce court from Bocce USQ (…).”

It starts on Saturday, November 3 and will be on Saturdays from 11 a.m. to 8 p.m. and Sundays from 11 a.m. to 5 p.m. through March, when the outdoor locations will reopen.

View more here.

New York restaurant La Sirena to close

New York restaurant La Sirena to close

“B&B Hospitality Group’s New York City restaurant La Sirena is scheduled to close after the end of the year, the company confirmed on Tuesday.

“We are very proud of our hard-working, dedicated professionals who deliver great dining experiences to our guests every day. Our guests know just how special La Sirena is, and we’re grateful for their patronage,” the statement said.

Batali, who co-founded the company with partners Joe and Lidia Bastianich, opened La Sirena in 2016. According to Eater, the restaurant began struggling even before Batali was accused of sexual misconduct. Batali is the subject of both civil and criminal investigations.

Read more here.

Italy Cracks Down on Olive Oil Fraud

We wrote recently about the upward trend of California-grown olive oil, which still represents a small portion of US sales but has been given a boost by great reviews and press reports exposing the fraud that mars the Italian market. Fraud includes misuse of “virgin” and “extra-virgin” labels, as well as misrepresentation of olive origin.

In an effort to save the reputation of Italian-made oils, Italian lawmakers have now voted to tighten regulations around such fraud, and increase penalties for mislabeling. In the past, regulations have imposed fines of up to 9,500 euros on producers for violating these decrees, but proponents of the new harsher version point out that fraud represents a multi-million euro industry, and the low fines are unlikely to be an effective deterrent. As one Italian lawmaker, Colomba Mongiello, described it to the NY Times, “it is not the moment to lower our guard on fraud and counterfeiting. It is important to punish anyone who damages the image of Italy abroad.”

To read more, click here.