The restaurant scene in NYC is constantly in flux, what with multiple restaurants announcing closures and exciting new venues making their culinary debuts each week. Today, we got some sneak peak images of chef Cedric Tovar, who is working hard for the forthcoming Tessa restaurant on the Upper West Side.
This venue, located at 349 Amsterdam Avenue, promises to be a modern tavern with French- and Italian-inspired food and Mediterranean roots. A few highlighted dishes include Braised Pork Cheeks with Orecchiette with guanciale and a parmigiano emulsion; Whole Squid a la Plancha with piquillo pepper coulis; Porcini Crusted Scallops with mushroom polenta and a black truffle sauce; and Grilled Wild Boar with braised cabbage and roasted root vegetables, served with a rosemary jus. The restaurant will also serve cheese and salumi offerings, for which Chef Tovar is seen picking out French Walnut wood boards.
It's about time someone did it, and by "it" we mean invent the bacon bowl. When creator Thom Jensen found himself in search of a way to make a serving dish as meaty as possible, he fell short of options. The solution? He created the Perfect Bacon Bowl, a product that allows you to produce a crispy, perfectly cooked version at home. Ellen's Stardust Diner, which will soon be featuring the food item on their menu, invited Joonbug.com to try these tasty treats this very morning.
GUYS. There is some serious bull afoot.
Weekend Brunches in the city have long been serving unlimited drink deals, offering you and your friends the chance to indulge in the sort of day drinking that makes the weekend the weekend and allows you to throw abandon to the wind and stop being a grown up, if only just for one day. Well, kiss your one socially acceptable chance at casual alcoholism goodbye, folks, because THE MAN is about to step in and crack down on all your tipsy fun.
Apparently, bottomless brunches have been illegal all along. A lesser known (and ass backward) New York State Law apparently prohibits “selling, serving, delivering or offering to patrons an unlimited number of drinks during any set period of time for a fixed price”, which is basically the definition of most NYC brunches. Apparently, the fun police at the NYC Liquor Authority have suddenly emerged from whatever rock they were fortunately living under and realized that people either don’t know or don’t care about this law, and have decided in true wet blanket fashion to “do something about it.” According to a memo released this past week (heretofore known as the lamest memo in recent history), the NYCLA are about to start cracking down on places that have committed the heinous crime of getting people buzzed during brunch. The stupid part of this law is that it’s not like someone can’t buy as many individual drinks as they want, or even as many 2 for 1 specials (all of which are legal) as they want, and even during an unlimited deal, the bartender has the discretion to cut off whomever they want. So all this law basically does is shit on everybody’s well-earned parade
The NoMad has a reputation for their acclaimed cocktail menu, thought up by award-winning mixologist Leo Robitschek. Now, the illustrious hotel reports they are expanding their bar area (named The Library) into the space next door to allow access for a higher influx of clientele. The enlarged area will feature its own entrance at 10 West 28th Street and will connect to The Library lounge. The NoMad, who bought the neighboring lot for $6 million, said their expansion is set to open next summer.
"Milkshake" is just one of those songs that is so catchy it will pop into your head at the most random times, prompting the thought "Hey, what's Kelis up to these days?" Well it turns out, she's been busy getting a kickstart on her cooking career. The musical star, who graduated from Le Cordon Bleu Culinary School (who knew?), announced some happy news on Twitter Monday afternoon: she's scored very own special on the Cooking Channel, called Saucy and Sweet, set to debut on February 26th.
The Cooking Channel's promo states: "Get an inside look as she composes food [beat drop] with attitude." The first aired episode will focus on Kelis hosting a dinner party with dishes like Shrimp Fricassee and Goat Cheese Ice Cream, according to the website.
Each product promises a natural taste and with no artificial ingredients. Coke has taken a bit of criticism for using the common sweetener, aspartame, and is trying to redirect its efforts towards a different product which contains a naturally derived ingredient.
"There are 18,000 restaurants in New York City.
Every year more than 1,000 new restaurants open.”
You’ve heard of Café Moto, right? Maybe you haven’t, but you’ve definitely heard of Le Cirque, Daniel, and Union Square Café. Well, could you imagine opening up a restaurant in New York City and having to go up against these culinary legends?
In 2011, a yellow Lamborghini belonging to Guy Fieri was allegedly stolen by California 19-year-old Max Wade. Now, the man has been sentenced to a life sentence for a string of crimes, including the auto theft, attempted murder, and participation in a drive-by shooting.
It was alleged that the drive-by incident occured when Wade fired gunshots at two aquaintances, Landon Wahstrom and Eva Dedier, who were sitting in a truck. Prosecution later claimed the crime as an act of jealousy.
During the investigation of the shooting, police found Fieri's car, which is worth about $200,000. Originally, the Lamborghini was stolen while being held at a San Francisco dealership. Wade was sentenced last Thursday, January 23rd.
While eating at celebrity chef Gordon Ramsey's restaurant The London in Manhattan, German chef Markus Barthel says he sliced his tongue while biting into a burger. A "sharp object" within the food allegedly cut Barthel so deeply that it resulted in permanent damage. He adds that restaurant staff saw the object and took it to hide any evidence. The chef, who originates from Germany and was visiting New York City on vacation, needed surgery after the incident occured March 7th of this year.
It doesn’t get more iconic of classic New York dining than the old school steakhouse. The city’s culinary landscape was essentially founded on it, set in motion over a century ago with landmarks like Keen’s and Peter Luger, and developed during prohibition into the smoky-roomed institution where everybody who was anybody went to gorge on beef and booze to their hearts content. But times change, and so does food: the distinctly (and often prohibitively) masculine swagger of the steak house has gradually been phased out of the spotlight by the haute cuisine du jour, which at the moment favors the experimental and the unconventional. While steakhouses certainly aren’t going anywhere, and while the city arguably still has some of the best steakhouses in the country, they could hardly be considered the total center of the NY fine dining universe that they used to be.