Tom Colicchio Opens His First New Restaurant in 2 Years on Long Island

Celebrity chef Tom Colicchio is set to open his first new restaurant in more than two years, this time on Long Island. Small Batch, opening tomorrow, will serve American fare made from locally sourced ingredients in a rustic, 180-seat space at Roosevelt Field in Garden City.

The space, modeled after a farmhouse, will feature an open kitchen and wood-fire grill churning out an American menu with an emphasis on Long Island regional products. Starters include honeycrisp apple and delicata squash with honey, smoked chile, and country ham. There will be a raw bar and seafood mains, like grilled swordfish, roasted cod, and braised tuna.

The Top Chef judge also has four kinds of pasta on the menu, along with meaty mains like braised pork belly, Long Island duck, smoked short rib, and grilled lamb sausage. A portion of the menu is dedicated to the wood-fire grill, with offerings like a half chicken, bone-in lamb loin, and a dry-aged New York strip.

See more here.

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https://paigepapers.com/2018/12/05/17317/

NYC Issues Guidance to Employers

Earlier this year, the New York City Council enacted the Stop Sexual Harassment in NYC Act, as we previously reported in our April 2018 alert and August 2018 alert.

The Act mandates sexual harassment prevention programs for all New York City employers and includes both notice and training requirements. Recently, the New York City Commission on Human Rights released responses to frequently asked questions (FAQs), which provide helpful guidance to employers in complying with their obligations under the Act.

Sexual Harassment Prevention Training

Employers with 15 or more employees and independent contractors at any point within the prior calendar year are required to begin training their employees and independent contractors annually (i.e., every calendar year) as of April 1, 2019. Employers only need to train employees and independent contractors who work more than 80 hours in a calendar year and work for at least 90 days. However, employers are not required to re-train their independent contractors if the independent contractors already received the annual training elsewhere.

The Commission is in the process of developing a free online training program that will satisfy the Act’s training requirements and also comply with New York State’s mandatory anti-sexual harassment training requirements. The Commission intends to make the training available to the public on its website on or before April 1, 2019. Alternatively, employers may create and provide their own annual training (or hire an outside party like employment counsel to do so) as long as the training includes the required elements detailed in the Act, such as:

• An explanation of sexual harassment as a form of unlawful discrimination under local, state, and federal law;

• A description of sexual harassment and examples;

• Any internal employer complaint process available to employees for addressing sexual harassment claims;

• The complaint process available through the Commission, the New York State Division of Human Rights, and the U.S. Equal Employment Opportunity Commission, and contact information for these agencies;

• The prohibition of retaliation against employees and examples;

• Information concerning bystander intervention; and

• The specific responsibilities of supervisory and managerial employees in the prevention of sexual harassment and retaliation and the measures they may take to address complaints.

Employers are required to keep a record of all trainings documents, including signed employee acknowledgements that they participated in the required training, for a minimum of three years. Such records must be made available to the Commission for inspection upon request.

Notice Posting

The Act requires employers to post a notice of employees’ rights under the law. The required notice must be posted in English andSpanish in conspicuous locations accessible to all employees (e.g., breakrooms and other common areas). However, if a convenient physical location is not available or electronic posting is the most effective method of reaching employees, the notice may be posted virtually on an electronic bulletin board easily accessible to all employees. If employers have multiple worksites within New York City, they must post the notice at all such sites. If employers have remote workers, they can provide the notice by email.

The notice does not need to be printed in color; a black and white copy satisfies the requirements. The Commission intends to make the notice available in nine additional languages for employers’ use.

Fact Sheet Distribution

In addition to the posting requirements, employers must provide a fact sheet to all new employees at the time of hire and by no later than the end of each employee’s first workweek. The fact sheet can be included in an employee handbook or with other onboarding materials for new employees. It may be distributed by any print or electronic means that employers ordinarily use to communicate with their employees. The fact sheet currently is available in both English and Spanish.

Legal Standard

Finally, the Commission has clarified that the Act does not change the legal standard for gender-based harassment under the New York City Human Rights Law; the existing legal standard remains the same.

For more information about this alert, please contact Carolyn D. Richmond at 212.878.7983 or crichmond@foxrothschild.com, Glenn S. Grindlinger at 212.905.2305 or ggrindlinger@foxrothschild.com, or any member of the firm’s Hospitality Practice Group.

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Food Donations On The Menu For Many NYC Restaurants

Shoppers at the Union Square Greenmarket, which donates

“New Yorkers who want to be charitable this holiday season have no shortage of opportunities, from volunteering their time, making donations and writing checks to charities. But what about all that excess food at restaurants and markets that would otherwise be thrown away?

By collaborating with food rescue organizations, many of the city’s thousands of restaurants, grocers and farms are working to ensure that their leftover food also helps to feed the more than 1.2 million New Yorkers who face hunger each year.

Multiple partners are helping to make sure that food rescue is, as Gramercy Tavern executive chef Michael Anthony puts it, “not a passing trend but a defining characteristic of the restaurant industry.”

Read more here.

The best Venezuelan restaurants in New York City

Arepas Cafe

Located at 3307 36th Ave. in Astoria, it is the highest rated Venezuelan restaurant in New York City, boasting four stars out of 817 reviews on Yelp. Yelpers recommend the empanadas, the patacon con camarones and the plantains, as well as the sangria.

See more here.

Hill Country Food Park Opens in Downtown Brooklyn

“Marc Glosserman, who brought his Texas roots to New York and founded the various Hill Country restaurants, has turned what was his barbecue place in Brooklyn into a spacious food hall with an outdoor vibe. “I want it to be like a gathering of food trucks,” he said. Here, there aren’t trucks, but rough-hewed stalls to provide sustenance from morning (coffee and Du’s Donuts) until night (Van Leeuwen ice cream and cocktails). Fried chicken, including some new sandwiches, will be on offer, along with baby back ribs and other barbecue. And there’s Austino’s, for square pizza Texas-style; Bluebonnets, serving vegetable-forward sandwiches and salads; and Nickie’s Tex-Mex specialties, including tamales, nachos and burgers with salsa. Libations are soft, hard and in-between. On the second floor, a sprawling new version of Hank’s Saloon, a venerable dive bar that is closing in Boerum Hill, will be installed by early next year.

See more restaurant opening here.

The Best Restaurants on the Upper East Side

1. Flora Bar
945 Madison Ave., nr. 75th St.; 646-558-5383

Sure, the location is a little eccentric by local standards (the dining room sits on the semi-bunkered basement level of the Met Breuer museum on Madison Avenue). The decor is a little spare, too (did we mention that it’s in the basement of the Met Breuer?), and local gourmets will complain that the chef, Ignacio Mattos, is an interloper from the wilder, much more unruly culinary regions further downtown (he operates two popular restaurants below 14th Street). But we’d argue that the mingling of high culture and high cuisine at this unlikely three-star establishment creates the kind of alchemy which is unique not just on the Upper East Side, but to the city as a whole. Throw in Mattos’s refreshingly ingenious brand of high-low cooking (where else on the block can you get your crème fraîche and caviar served with house-frizzled potato chips?), the elegantly accessible lunchtime service (yes, there’s a Wagyu burger), the exceptional all-day coffee-and-pastry bar, and one of the better brunch menus in this brunch-crazed part of town, and you have the ideal Upper East Side restaurant for this unfussy, post-gourmet age.

See more restaurants here.

The NYC Restaurants Ordered Closed Last Week

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“Filth flies, roaches, mice and unwashed hands — restaurants across the city have dirty secrets they’d rather you didn’t know about. Fortunately for the diner’s well-being, New York City’s Health Department is watching.

Every year, inspectors go unannounced into more than 24,000 restaurants in the city. Of them, the majority are fine, but some fall disgustingly short of the city’s cleanliness requirements.

The most common violations, according to the city, are food stored at wrong temperatures, vermin, “plumbing” issues (the mind boggles) and basic food safety protocols not being followed.”

Read more here.

 

 

World’s cheapest Michelin-starred restaurant opens second NYC location

“Tim Ho Wan has received a bunch of international hype throughout the years as it was dubbed the cheapest Michelin-starred restaurant in the world a year after it opened in 2009 and subsequently earned one star. The first NYC location launched in the East Village in 2016 to very long lines, serving its signature baked BBQ pork buns, steamed shrimp dumplings and pan-fried turnip cakes, all priced in the single digits.”

“The new location will serve these specials from head chef Yinghui Zhou, in a space inspired by 17th-century French salons, with Chinese accents like an embedded bamboo steamer and the Tim How Wan dragon logo.”

View more here.

Chinese Noodles From a Chile-Haunted Region

“The rise of Sichuan food in New York has made the past decade or two a glorious era for prowlers of Chinese restaurants. Chongqing chicken and mung-bean jelly proliferated as skilled chefs flocked to the city. But while the miles of dan dan noodles and mountains of Sichuan peppercorns have been exhilarating, they have tended to overshadow the cuisine of another great chile-haunted region, Hunan.”

“When people in Hunan get hungry for a bowl of noodles, what they have in mind are mifen: long, white strands made from pounded rice, so smooth they may slither right out of the chopsticks of inexperienced slurpers. Chances for New Yorkers to practice their antiskid chopstick techniques have been limited, generally speaking, to the rice noodles of other parts of Asia. When you could find Hunanese noodles around town, they tended to be tucked away on larger menus with so many other Hunanese opportunities that they were rarely given a chance to slither.”

Read more here.