Starbucks to test recyclable, compostable cups

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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.

What To Expect From Hudson Yards’ Restaurant And Food Options

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.

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.

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.”

Read more here.

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.”

See more here.

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.”

See more here.

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.