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.”

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The Best Restaurant Meals of 2018

Roasted eggplant with Calabrian chile

Kat Kinsman, Extra Crispy Senior Food & Drinks Editor and Food & Wine Contributor: Eating out is often tough for me because I have so many dietary restrictions, so the vegetable courses at Misi were an absolute godsend. I texted a friend on the way home freaking out about how each of them was excellent in a violently different way, and that I could partake of just about everything with glee. Also, I must mention the hospitality at Temple Court. Even during an overwhelmed Restaurant Week, every single person was gracious, informed, efficient, and warm. I know I’m an easily identifiable food world professional, but I also take care to look around and see how other tables are being treated. All smiles. It was a joy.”

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The Absolute Best Rugelach in New York

Orwashers Bakery

“Amidst the many delights at this iconic New York bakery — sour-cherry-jelly doughnuts, sticky-bun babka, black-and-whites — the rugelach more than hold their own. The twisted nuggets of shortbread pastry glisten with mouth-puckering raspberry or apricot jam — arguably the preeminent jam in the rugelach oeuvre. And they come packed with chewy bites of raisins, a scattering of sunflower seeds, and, if you’re making your rugelach run at the original Upper East Side location, a sultry dip into melted baking chocolate.”

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Pearl Found In Restaurant Oyster For Second Time In Month

Pearl Found In Restaurant Oyster For Second Time In Month: Report

“The latest treasure was discovered at the Williamsburg eatery Maison Premiere on Bedford Ave., the New York Post reported. Kristin Pulaski, 29, told the newspaper she felt something hard in an oyster that she bit into on Dec. 15.

Earlier this month, Rick Antosh, 66, chewed an oyster in the Grand Central Oyster Bar and bit down on a pearl thought to be worth $4,000.

An appraiser told Pulaski her the pearl was lumpy and wouldn’t be worth a fortune, but she intends to have some statement jewelry made out of it, she told the Post. The restaurant’s owner told the paper this was the first pearl he knew of that had been found there in eight years.”

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Dark Chocolate Oreos Are a New Permanent Flavor Hitting Shelves Soon

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“Oreo‘s newest flavor isn’t as crazy as their usual offerings—and even more surprising, it’s here to stay.

The beloved cookie company announced on Wednesday that Dark Chocolate Oreos will become a permanent flavor hitting shelves next year. The brand decided to announce the news timed to the upcoming winter solstice, the day with the shortest period of daylight (so the darkest day of the year), on Dec. 21 even though the cookies won’t hit stands until Jan. 2.

The new treats come with a dark chocolate creme—”made with real cocoa” as touted on the packaging—sandwiched between their classic chocolate wafers.”

See more here.