Monthly Archives: January 2015

The Last-Minute Saturday Night Reservation Guide

Source: Eater NY

The best tables for your Saturday night needs.

Eater scanned through all 1,416 NYC restaurants on OpenTable with reservations for two still available for tonight. Here’s the best of the bunch:

· All’Onda (9:15, 9:30)
· Balaboosta (6:15, 6:30)
· Barchetta (7:00, 7:30)
· The Clam (6:45)
· Hearth (9:30)
· Khe-Yo (6:30, 6:45) 
· La Nacional (7:00, 7:15)
· Marea (7:15, 7:30)
· Momofuku Má Pêche (9:30) 
· Lavagna (6:00, 9:30)
· Porsena (7:00, 7:30)
· Tamarind (7:30, 9:30)
· Santina (5:30, 5:45)

· NYC Restaurants on OpenTable [Official Site]

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Did Bonaparte Close In Savage? Bakery Down?

Source: HowChow

The Bonaparte Bread in Baltimore closed and had a sign saying that the owner had gone to France to avoid money owed to the government, reports the Baltimore City Paper.

The City Paper said the sign — which was later removed — said the Savage location closed as well.

Does anyone know if the Savage store is open?  Anyone know if they’re closed temporarily or forever?

Hat tip to Anonymous who

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The Original, East Village Location of the Terroir Wine Bars Closes Tonight

Source: Eater NY

Marco Canora will be opening a new restaurant in the space.

Following the terms of the restaurateurs’ split, Marco Canora will be taking ownership the original Terroir space after tonight’s service and turning it into a restaurant. So, for those that are keeping track, Hearth and this upcoming restaurant will be Canora’s, while Grieco will hold on to the wine bars located in Tribeca, Murray Hill and the Highline. The shoebox-sized East Village location had legions of fans, so if you want to say goodbye with a glass of riesling, you might want to head over there early.

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Belgian Beer Festival returns for 11th year – Max’s Taphouse

Source: Dining Dish


The 11th Annual Belgian Beer Festival is set to take place Friday, February 13th through to Monday, February 16th, 2015 at Max’s Taphouse in Fell’s Point, Baltimore, Maryland from 11 a.m. until 2 a.m. each day, free to the public. Max’s will showcase 140 different Belgian drafts and almost 200 bottles of imported specialty beers, some of which will be making their U.S. premier.

This year, Max’s Taphouse will feature daily special events with Stillwater Ales, Burley Oak Brewing Company, Oxbow Brewing and Perennial Artisan Ales. These extraordinary brewers will be featuring Belgian inspired beers, some of ...

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Super Bowl Specials, a Chance to Score Some Pappy, and More

Source: Eater NY

Looking for something to do this weekend? Here are five choice dining events going on around the city:

Here are some Super Bowl specials at restaurants around town and a couple of options for those that won’t be watching the game:

dbgbsmall.0.jpg1) DBGB: The game will be projected on a 100 inch screen in the Bar Room. Food specials include: sliders, oyster po’boys, and a $10 beer and hotdog combo.

[Facebook]

2) The Gander: $55 will get you unlimited food and drinks on game day. The dishes offered include wings, sliders, ribs, mac and cheese, and ...

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U.S. wine consumers willing to buy more expensive wines, report finds

Source: Washington Post Food Section

This will be a “breakout year” for the U.S. wine industry, with a surging economy driving demand and producers riding good supply after three strong vintages in a row, the Silicon Valley Bank predicted in its annual report on industry trends.Read full article >>

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WaPoFood Weekend Kitchen: Self-cleaning pots and pans, sort of

Source: Washington Post Food Section

Something will be simmering atop my stove on Super Bowl Sunday, but it won’t be the least bit appetizing, or edible. Ingredients: water and several tablespoons of a powdered food-and-beverage-stain remover for metal, porcelain and glass.Read full article >>

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The Making of a Philly Original: The Clover Club Cocktail

Source: Eater Philly

What’s Olde is new again as classic Philly cocktails meet novel inventions behind the bar at Jose Garces’ reboot of Old Original Bookbinder’s.

Named for a men’s club that was founded in 1896 and met at the historic Bellevue -Stratford hotel for decades, the Clover Club cocktail is a true Philadelphia original. Though hardly ubiquitous, renditions of the pre-Prohibition-era drink have made more appearances on menus around town in the past few years, as interest in reviving serious cocktail culture has grown.

At the Olde Bar, Jose Garces’ reboot of Old Original Bookbinder’s (a landmark bar and restaurant that ...

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Live Blogging from Meow Parlour; Poutine Week Starts Monday

Source: Eater NY

Plus, more last minute Super Bowl ideas.

LOWER EAST SIDE — Can’t snag a reservation at New York’s first cat cafe Meow Parlour? Racked live blogged its visit, complete with cute cat pictures. [Racked]

AROUND TOWN — Mile End’s annual poutine week is almost here. Starting February 2, the delis two locations, plus its pop-up at Threes Brewing, will serve five different poutines. The new addition this year is The Fat Jewish Poutine (fries, beef tongue, hot dog, salami, bacon, cheese curds, and gravy). [EaterWire]

SUPER BOWL WIRE — S’Mac is offering a buy one get one half-off ...

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State May Raise Minimum Wage for Tipped Workers by 50 Percent or More by Next Year

Source: Eater NY

The state wage board is recommending a major increase in wages, which would have a huge affect on the restaurant industry.

The heated debate over tipping and minimum wages for restaurant servers took a major step forward today when the New York state wage board recommended that servers earn $7.50 an hour, plus tips. That’s a 50 percent increase from what servers make pre-tips now, notes the AP. If the state’s Labor Commissioner signs off, the law would go into effect December 31 of this year. Governor Cuomo released a statement supporting the measure: “For far too long, wages for ...

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Recipe: Mahogany Style Wings

Source: Atlanta Journal Constitution

Looking for a crowd-pleasing recipe before the Super Bowl? Here’s Chef Shane of Ocean Catering Company on his Mahogany style wings with blue cheese dressing. They’re hot and spicy, and will be an excellent addition to your Super Bowl spread.

Feeds 4-6 people

Wings

  • Rinse about 3lbs of chicken wings in colander under running water
  • Shake colander the pat dry wings using paper towel.

Marinade

  • 1 and 1/2 cups soybean oil
  • 1 tablespoon yellow mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger powder
  • 2 tablespoons white vinegar
  • 1 tablespoon Sambal Chili paste
  • 2 teaspoons salt
  1. Combine all ingredients in blender ...

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Shake Shack Tunes; South City Counter Service; Table & Main Paleo

Source: Eater Atlanta

The famous burger restaurant is looking for local musicians.

BUCKHEAD — Want to hear your music on the Shack airwaves? Enter Shake Shack’s Burger Beats Contest to be featured on the SHACK10 Spotify playlist and in Shake Shack locations nationwide, plus win swag and $150 in burgers. From February 2through February 28, Shake Shack is accepting tunes for consideration on its Facebook page. Shake Shack is looking for bands from Atlanta, Baltimore, Boston, Chicago, Connecticut, Washington, D.C., Florida, Las Vegas, New Jersey, New York, and Philadelphia. [EaterWire]

MIDTOWNSouth City Kitchen has debuted “Counter Service,” a bar-only ...

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Wings, Beer, Spoodles: How a Buffalo Wild Wings Preps for Super Bowl Sunday

Source: Grub Street NY


Lots of this.

Super Bowl Sunday is one of America’s great food holidays, a chance for everyone to gorge on nachos, burgers, and, of course, chicken wings. Bars and restaurants around New York have to carefully prep and plan to be ready for the onslaught of customers. Nowhere is that more true than at the new 17,000-square-foot flagship location of Buffalo Wild Wings in Times Square, which occupies a full five floors of real estate. Grub talked to general manager Amedeo Agresti to see how the team gets ready. Turns out something called a “spoodle” is involved.

So, is Super ...

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Eight of New York’s Most Influential Wine Restaurants, Past and Present

Source: Eater NY

Which restaurants have had the greatest impact on the city’s wine scene?

Classics Week logoWhat have been the classic wine restaurants of New York? One might count the number of selections on wine lists, or the number of years in business, to try to find an answer, but a more powerful indicator is alumni. Some restaurants have spawned numerous top sommeliers who have gone on to notable careers of their own, while some restaurants, even with a lot of wine on their lists, have had little or no legacy. So what have been the most influential wine restaurants in New York over ...

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Shad Roe at Vidalia; New Place from Boundary Road Owner

Source: Eater DC

Plus, some renovations in Bethesda that could mean a new restaurant.

DUPONT CIRCLE— Shad sighting! Vidalia sends word they have smoked bacon-wrapped shad roe o the menu as a special this week, served with corn grits and a pickled raisin shellfish broth. [EaterWire]

BETHESDA— The space that used to be occupied the Bethesda BlackFinn location is getting remodeled, Bethesda Now says. But there’s no specific news about a new tenant. [BN]

WOODRIDGE— Karlos Leopold, a co-owner in Boundary Road restaurant, is opening a new place. Nido will emphasize Mediterranean food. [Express]

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A Grub Street Editor Says Good-bye

Source: Grub Street NY


Gluten-free, obviously.

It’s been a fantastic 29 months and some 4,500 posts, but today is my last day as Grub Street’s senior editor. Next up I’ll be fulfilling my lifelong dream of opening a full-scale Baby Shmoo Donut Shoppe. The moment that does not work out, otherwise known as next Tuesday, I’ll be setting off to work on other projects. With any luck, you’ll see my byline here again attached to a post or two in the future.

It’s been fun writing about the demise of power lunches, the frozen-yogurt bust, the uni of cheese, the death ...

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Shake Shack’s NYSE Debut Wouldn’t Be Complete Without a Really Long Line for Burgers

Source: Eater NY

Danny Meyer’s burger chain had a good day today.

With Shake Shack’s mega debut today on the stock exchange, Danny Meyer decided to buy a whole lotta New Yorkers lunch (and thanks to shares surging from $21 to $50 he can certainly afford it). The line for free burgers outside of the stock exchange was so big, it was hard to see the truck:



Sadly, the truck has now packed up for ...

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Randy Lewis Out at Southern Proper; Paul Albrecht Retiring

Source: Eater Atlanta

A longtime Atlanta chef is hanging up his apron.

1) Buckhead: Chef Randy Lewis, who was serving double-duty as executive chef at Gypsy Kitchen and The Southern Gentleman in Buckhead Atlanta, is no longer with parent company Southern Proper Hospitality. PR for the restaurant group confirmed the news to the Atlanta Journal-Constitution:

Randy Lewis is no longer affiliated with Southern Proper Hospitality. We appreciate the time he spent with us, building two great restaurants in Buckhead, Gypsy Kitchen and The Southern Gentleman. We wish Randy all the best. Our national search for a new chef for our ...

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