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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Will you be any time soon at the West location?

This sleek seafood destination on Staten Island, with waterfront views that take in the sweep of the Verrazzano-Narrows Bridge is the latest from the restaurateur Victor Rallo. It’s directly across the street from his restaurant Surf, which, despite its name, is more about turf, and has a sibling for barbecue in Rumson, N.J. Mr. Rallo’s partner in the new venture is Dave Pasternack, the executive chef and an owner of Esca, the long-running Italian seafood magnet in Manhattan. So it comes as no surprise that Mr. Rallo’s executive chef is Katie O’Donnell, who was a chef de cuisine at Esca several years ago. Offerings like a crudo tasting, spicy spaghetti with lobster, and Sicilian-style fish stew with sea urchin and crab meat echo some of Esca’s specialties.

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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.

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Her Name Was Carmen Opens in Soho With Latin American Seafood

Soho is now home to a two-floor Latin American restaurant called Her Name Was Carmen, with seafood, music, and a design inspired by the modernism from the ’50s and ’60s in Latin America. Thatcher Shultz (the Garret) and Andres Diaz (Felix, Tropicana parties) own the spot at 527 Broome St., and Diaz, who is of Colombian heritage, wants it to be “an elevated Latin American concept.” To do so, they’ve brought on chef Ben Hammou, formerly of Le Bernardin and Flora Bar, to helm savory and chef Victoria Louise to run pastry. Though both of them are of Peruvian heritage, they will be cooking up seafood with inspiration from all of Latin America.

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Popular Bushwick Seafood Spot Heads to Williamsburg Waterfront This Spring

“Popular Bushwick seafood restaurant Sea Wolf will set up shop this spring in a new luxury real estate development rising on the Williamsburg waterfront — a much more high-end locale compared to the restaurant’s original digs in Bushwick.

Sea Wolf has plans to swing open within the residential and commercial project under development at 420 Kent Ave., at South Eighth Street, in a “polished,” nautical-inspired version of its original outpost, according to a news release. Owner Daniel Cipriani says the “boat-like,” low-ceilinged space has a windowed front, making the view of the East River, three bridges, and Manhattan skyline a main draw.

The upscale waterfront spot is a prime slice of Brooklyn real estate that has attracted big-name chefs like Danny Meyer, who launched taco stand Tacocina this past summer in nearby Domino Park. Cipriani’s personal connection to the water — his lifestyle revolves around fishing and surfing — attracted him to the space, which he says will have a more “refined” menu than his Bushwick location.”

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Seafood Chain Opening First NYC Restaurant in Kips Bay

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Food truck-turned-restaurant chain Cousins Maine Lobster is opening its first brick-and-mortar location in New York City after inking a lease at 77 Lexington Avenue in Kips Bay, Commercial Observer has learned.

The seafood franchise signed a 12-year deal for 2,700 square feet at the base of the four-story, mixed-use residential building at the southeast corner of East 26th Street, according to a release from Newmark Knight Frank, which represented Cousins Maine Lobster franchisee Yunus Shahul in the transaction.

The restaurant, slated to open before the end of this year, will occupy 1,500 square feet of ground-floor retail space and an additional 1,200 square feet of lower-level basement space, NKF said. The location was previously occupied by gluten-free Italian restaurant Tali.

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Seafood sees Big Opportunity with Fast Casual

Fast casual has crossed many boundaries in the past few years–from burritos to pizza–and seafood might be next.  Chicago-based research firm Technomic has released a report noting that seafood consumption is on the rise; nearly three-fourths of consumers who ordered more seafood entrees over the past two years said they did so to eat more healthfully, the report says.

Consumers see seafood as healthier than beef, pork, and poultry, and as in line with vegetarian and vegan meals.  Half of respondents indicated that these meals–pescatarian, vegetarian, and vegan–are as satisfying as meals with meat.  Sixty-two percent of consumers surveyed have a beef, pork, or poultry-free meal at least once a week, and 69% have a seafood entree at lease once every 90 days.  Furthermore, about half of the respondents said they would like restaurants to offer a wider variety of seafood, vegetarian, or vegan entrees.

“Health will continue to drive the seafood and vegetarian menu mix, and it can be leveraged both to spur interest in these options and to benefit the concept as a whole, by broadening appeal, reducing the ‘veto vote’ and creating a health halo,” said Kelly Weikel, director of consumer insights for Technomic. “These options also provide a point of differentiation that younger consumers look for as inventive, yet satisfying vegetarian and seafood items featuring on-trend ingredients to create a contemporary, unique and better-for-you positioning,” she added.

While chains such as Pret A Manger, Au Bon Pain, and Panera Bread have introduced items with shrimp or lobster in the past year, only 6% of seafood entrees on US menus are found in fast-casual restaurants.

“Currently, seafood is mostly the province of casual-dining chains, and with few limited-service brands able to approach the size of Long John Silver’s and Captain D’s, the white space in between those segments leaves plenty of room for young fast-casual restaurants to develop quickly in urban, affluent areas,” said Darren Tristano, executive vice-president for Technomic. “Securing a supply of fresh fish and managing price points are certainly challenges for limited-service seafood brands, but this type of cuisine lets new chains leverage many attributes people love about fast casual, including perceptions of greater ingredient quality, bold flavors and customization.”

To read more, click here.

Santina Opening Tonight Beneath High Line

The Torrisi team are at it again! Their new concept, Santina, evokes a very 1950’s Italian beach vibe as it is decorated with plenty of venetian glass chandeliers, palm trees and a vibrant neon signage. This past weekend the Torrisi team hosted a soft opening of sorts, for friends, family and members of the press. The opening of Santina to the public will be tonight and is already listed on OpenTable!

Santina will open at 820 Washington Street underneath the high line in the Meatpacking District. The restaurant will be serving a menu based on (but not bound to) traditional Italian coastal cuisine with an emphasis on seafood. According to Grubstreet, Rich Torrisi, Mario Carbone and Jeff Zalaznick’s menu will not include a lot of red meat (one dry-aged T-bone steak will be on the menu), and will also include, amongst other dishes, chickpea flour pancakes, turkey meatballs, agrodolce-glazed octopus spiedini, and a Guanciale e Pepe Stir Fried Rice (yum, see photo here). The restaurant will be open for dinner Monday-Saturday from 5PM to Midnight.

For more photos of the space and more info on the opening, click here.

Cevich: Seafood Fast Casual Enterprise

21 E 15th St (Union Square)                                                                                       Tel. (212) 242-4976


Their Success…The guest experience at Cevich includes an affordable, customizable menu with a quick dining experience.  Cevich, founded by Reina Laws and Lindsay Golstein, is an original Hispanic fast-casual restaurant concept open now on W 15th St in Union Square. Cevich proudly serves a “build your own” ceviche menu that incorporates both traditional and inventive flavors. Ceviche is fish not cooked by using traditional heat methods but by using acid. The sauces are made in house daily using local, fresh ingredients. This grab-and-go ceviche concept is appealing as a healthier dining option as well as to gluten-free diners.

The space itself is very well kept and playful. There is a ceiling swing with a pillowed seat that hangs in the back corner next to two benches that surround a small table with a chalk surface. A bucket of chalk is available at the condiment station to bring to the table and let your artistic side take hold! The upbeat music and vibrant blue and pink colors add to the fun, vacation vibe of the place. An ‘Underwater Fun Facts’ board is posted at the cashier to entertain the guest as they wait for their dish to be prepared.

Take Aways…The signature product is fun, original and affordable. The bright interior design, lighthearted ambiance and exotic coconut and citrus flavors all give the impression of being on a tropical holiday. The friendly staff makes the experience very pleasant as they explain the menu, make smart suggestions and overall ensure the guest is well informed before placing their order. Cevich truly stands on its own being the first grab and go ceviche concept in New York City.

California’s Homemade Food Act Creates 1,200 Jobs

Nearly 1,200 jobs have been generated since the California Homemade Food Act passed in August 2012, reports Serious Eats. This bill allows small business owners who produce “cottage foods” from their home kitchens to sell their goods at farmer’s markets, to retailers and from home. Products containing meat, dairy or seafood are not permitted in the bill, and producers must first pass a food safety class before they can sell. The foods that can be sold include breads, jams, candies, nut butters, mustards and more. Several other states are hopping on the “cottage food” bandwagon as well.