DELICIOUS-DEBUTS

FIRST COURSE
Local and Sustainable Meets Fast and Casual at EXKi NYC

EXKi, the international dining sensation, has just recently opened its second restaurant on 28th st and Madison ave. The Belgian franchise was born in 2001, and has 78 locations around the world. All EXKi restaurants are dedicated to using local products whenever possible and their new Madison Avenue location features a large colorful map that shows the location of each farm that they source food from. The company spent weeks driving around upstate New York and the Pennsylvania countryside in search of farmers whose products met their flavor standards, and also adhered to responsible farming practices. With such rigorous standards, it's no surprise that the company is Green Restaurant Certified, which means that they partake in a number of sustainable business practices such as composting, using recycled materials for their napkins, pamphlets and utensils, and donating their remaining food to the City Harvest food program.

FIRST COURSE
An evening of Art, Beer & Cheese at Sugarlift

Sugarlift is a hot new art gallery founded with the mission of connecting a new generation of artists and collectors. Launched in November of 2014, this art gallery offers the best of both worlds with offerings both online and in a brick and mortar location in Bushwick.

Last week, Blake Jordan of Hops and Hocks took a group through a tasting is a craft beers paired with cheeses with Brooklyn-based cheese enthusiast and educator Pam Brewer. With each pairing Sugarlift co-founder Wright Harvey shared a work of art from a local artist.

FIRST COURSE
Flight Aims to Serve Up Pub Classics With a Twist

On the Upper East East East Side of Manhattan---York Avenue in the 70s--- sits a lovely neighborhood gem perfect for gathering on a cold winter’s night. Defying genre and nomenclature, this elegant fledgling restaurant is embracing all of it varying elements to serve its clientele in a well-rounded capacity in its short 3 month lifespan. Completely renovated, the new space has a 33-foot oak bar that is a stand out element in the room, and invites you to pull up a bar stool and get to know your neighbors.

Owned by an Irishman, with the kitchen helmed by a man known only as Chef Golam, Flight aims to serve up pub classics with a twist – Thai influenced flavors, small plates for both the bar and the table. In addition to the remixed menu, the theme corresponding to the restaurant’s name is clever and ambitious: offering up portions of both the extensive drink list as well as the dinner menu in flights.

FIRST COURSE
PARM Is Not Just Another Italian Restaurant



The bright neon Parm sign twinkling in the rain signaled the long anticipated restaurant opening was underway. The first two nights of Parm’s Upper West Side opening were rainy ones, but that did not keep the patrons away. The second Manhattan location of the popular Noho eatery helmed by the Major Food Group gentlemen opened on the Upper West Side this week.

FIRST COURSE
American Social Sizzles In Brickell

The Miami River glitters under a cascade of fairy lights that spiral around American Social’s overarching palm trees. A gentle sea breeze kisses the alfresco patio as I nurse a rich Spiced Pear Flip cocktail. This is Christmas in Miami incarnate.

Known for its mastery of the Las Olas stretch, American Social has expanded to Brickell in a sprawling 10,000 square foot domain. An exposed brick façade highlights rows of Time magazine covers, an homage to classic Americana. Massive armchairs and shaded cabanas foster an irresistible happy hour haven.

FIRST COURSE
A Taste of Bavaria at Paulaner



Earlier this week we had the opportunity to step into a Bavarian world and taste some of the most amazing food and drink around. Paulaner is a modern take on the traditional beer hall with great food and it's conveniently located at on Bowery.

Wolfgang Ban's (also of Michelin-starred Seäsonal) latest contemporary Bavarian restaurant is located directly inside an active microbrewery. Reclaimed wood provides a warm contrast to the industrial chic of imposing copper and steel fermentation tanks. Most impressively, everything from the beer to the bread, the sausage to the schnitzel, the pretzels to the stollen, is made in-house with locally sourced ingredients.

FIRST COURSE
Freddo: the Best Ice Cream on the Beach

Throughout South America, the name 'Freddo' is synonymous with 'heaven' - at least when ice cream lovers are concerned. The company has been the Argentinean leader in premium helado since 1969. Made from fresh hormone-free milk, pure cane sugar and raw fruits in Buenos Aires, Freddo's helados cover a wide flavor spectrum, from Zabaione (an Italian light custard) to Banana Split to Passion Fruit sorbet. Each day, one of Freddo's original employees (dubbed the 'maestro heladero'), develops and tastes each flavor to make sure it's up to par with the Freddo standard.

FIRST COURSE
Espoleta Makes Its Debut on The Bowery

Last week we had the chance to check out the official opening party for Espoleta, a tapas and wine bar in the Bowery created by restaurateur Giulio Adriani. Chef Sue Torres is the consulting chef for the restaurant and given her experience cooking traditional Mexican cuisine, you can expect a menu full of authenticity. Additionally, a large majority of the ingredients used at Espoleta are gathered fresh and daily from the Union Square Market and their menu will change seasonally to match their day.

FIRST COURSE
The Gansevoort Market is Now Open and It is Glorious

The abundance of food halls emerging all over New York City allows for any craving we might have to be satisfied, thanks to the diverse options right at our fingertips. Gansevoort Market is an impressive 8,000 square foot addition to the Meatpacking district, with over 20 of NYC’s top emerging new eateries. All of the vendors work in harmony, each selling their own unique and inventive concepts and providing a calm and inviting atmosphere.


Right as you enter Gansevoort Market you are greeted with the authentic smell of Luzzo’s fresh Neapolitan Style pizza baking in the oven, as the colorful tomatoes, fresh aroma of basil and mouthwatering Mozzarella di Bufala draws you in.

FIRST COURSE
Famed Hamptons Beijing-Style Restaurant RedStixs Expands to Manhattan

Midtown East, NY -- Filling the extra large shoes of the much-lauded Chin Chin at 216 East 49th Street, Red Stixs officially opens on December 11th and features Executive Chef James “Skinny” Mei's interpretation of classic Beijing-style Chinese. With the resume of seasoned restaurateurs Michael Reda and David Lee (Philippe), Chef Mei brings his accolades from the Forbidden City of Beijing to treat guests to a menu of tantalizing eats in a space forever famous for haute Chinese.