With almost half of restaurants earning an A on their first inspection, anything but top marks can be considered failing.
That’s why the results of the Huffington Post‘s investigation of letter grades given to restaurants serving various cuisines were so intriguing. According to its study, the city’s ethnic restaurants Read More
Forget the great outdoors.
The Department of Consumer Affairs has sent notice to 17 New York restaurants, telling them that that they will have to close their sidewalk seating areas unless they are willing to comply with the city’s zoning regulations.
“Please be advised you have 100 business days from and including May 1 Read More
Tired of the same old Easter Egg hunt? Kind of hate the Easter Bunny? This holiday, depraved diners can finally find out if rabbits have anything in common with Jesus by visiting their favorite restaurants and watching for any signs of resurrection during digestion.
Film and food
If you ever watched a Men in Black, The Fisher King or that episode of Seinfeld, you may have a certain idea of how a Chinese restaurant in New York should look. Red walls? Big golden statues? A wall that’s a fish tank? Well, of course, there’s always Congee Village, but for the most part, New York’s finest Asian eateries look nothing like their Hollywood counterparts, according to ScoutingNY.com.
Cars are still submerged on Wall Street, regular subway service may not resume for weeks and huge swaths of Lower Manhattan lie in darkness, but small signs suggest that New Yorkers are more than ready to return to normal—or at least feeling a little stir crazy.
As Hurricane Sandy approaches, New Yorkers have been stocking up on packets of ramen and cans of beans, unhappily contemplating the less than appetizing meals that they’ll be eating over the next few days, meals that will more than likely involve a lot of peanut butter and jelly.
But for those who can’t bear the thought of lunching on crackers and tuna fish, there is hope: the subways might be down, but fine dining doesn’t stop just because there’s a hurricane on the way. A number of the city’s best restaurants are planning to serve as usual on Monday and Tuesday, providing a ravenous public with foie gras, lobster bolognese and miso-glazed salmon.
That is, so long as Sandy doesn’t obliterate Manhattan altogether.
Si Mangia Bene
“Don’t stop eating,” joked Nicolo Maltini, the U.S. Ambassador for Antinori, as we were leaning full bore into an excess of food, wine and family on a regular basis, without trying too hard—the kind you find in Tuscany, Italian households through the city and its suburbs, or Olive Garden.
Quite frankly, we’d like to know how the prestigious winery—now in its twenty-sixth generation, tracing back to 1385—has escaped alcoholism/obesity and the dysfunction that we assume would accompany it.
“Italian culture is to have wine with our food at our home,” explained Allegra Antinori, who deals primarily with the hospitality side of the family business. Through the pop up Cantinetta Antinori at the Mondrian Soho Hotel, “guests can understand better our lifestyle”—which is to say a real booze buffet.
What you’d expect for $160 per head.
Back in June, the New York Observer published a piece by Manhattan restaurateur, blogger and soon-to-be-book-author Eddie Huang about Red Rooster chef Marcus Samuelsson, tied to the release of Samuelsson’s memoir, Yes, Chef. In it, Huang took a look at the cultural and culinary implications of Red Rooster, one of Harlem’s most critically hyped (and priciest) dining destinations.
Samuelsson did not take kindly to the piece then. And over a month and a half later, he’s still talking about it.
We like to think that because most New Yorkers live above the shop, we are the restaurant capital of the world. Yet even with the heralded arrival of Danny Bowien, it turns out San Francisco kicks our (pork) butt when it comes to restaurants per capita. Even worse, so does Fairfield County in Connecticut and–gulp–Long Island.
Chefs and restaurateurs, rejoice: a rigorous statistical analysis of the three most recent New York Times restaurant critics suggests that current critic Pete Wells is ever-so-slightly more liberal with the stars than predecessors Sam Sifton and Frank Bruni.
Looking at the three critics’ first six months on the job side-by-side, The Daily Meal’s executive editor Arthur Bovino found that Mssrs. Wells, Sifton, and Bruni all reviewed the same number of restaurants. During those heady and caloric early days, Mr. Wells gave out three more stars than Mr. Bruni and fourteen more than Mr. Sifton.