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Blog Profile / Grub Street


URL :http://nymag.com/daily/food/
Filed Under:United States / New York
Posts on Regator:20772
Posts / Week:74.9
Archived Since:June 30, 2009

Blog Post Archive

These Guys Are Buying Every Beer in America to Make a ‘Pandora for Alcohol’

This Bud's for you, scientifically speaking. Right now, app developers George Taylor and Stephen Pond are somewhere in New Mexico, hoarding every malty bottle and hoppy can in sight for a project called the Beer Census. They're almost...Show More Summary

Korea’s New KFC Double Down Is Even More Horrifying Than the Original

There are at least three kinds of animals in there. Continuing the kind of innovative work that few fast-food chains have the gall to attempt these days, KFC Korea has abandoned all rational ideas about nutrition and dared to dream with this thing, the Zinger Double Down King. Show More Summary

Café Owner Infuriates Parents by Banning Kids Who ‘Run Rampant’

At least they have Cronut knockoffs. A group of five moms with one toddler and a 3-year-old in tow were just looking to unwind over lattes and some knockoff Cronuts last week at an Australian café, when things reportedly got weird. The...Show More Summary

New Restaurateur Is Positive He Owns the Diner From Famed Nighthawks Painting

Look sufficiently lonely? New Yorkers may never really know which real-life locations Edward Hopper used to create his iconic Nighthawks, even when re-created as life-size pop-up installations in the Flatiron Building (an alleged site). Show More Summary

Meet the Creative Genius Who Turns Starbucks Cups Iinto Art

Lean in, siren. The green Starbucks cup logo and check boxes are so unexceptionally mundane these days that you might as well be staring at a blank canvas. That's probably how Soo Min Kim, a self-described "paper cup artist" in Seoul...Show More Summary

Colors Comes Back to Life As a Gluten-Free, Living-Wage-Paying Restaurant

The restaurant has a "new and improved" menu and guiding principle. Yesterday Colors, the East Village venue that originally opened in 2006 as a cooperative owned and operated by former employees of Windows on the World, made a surprise comeback as a full-service restaurant on Lafayette Street. Show More Summary

Mario Borgatti, the Bronx’s Pasta Patriarch, Has Died

Borgatti started at the age of 17. The Daily News brings word that Mario Borgatti, who spent eight decades at his family's Borgatti's Ravioli and Egg Noodles in Belmont, Bronx, died October 8. He was 97. Borgatti was born in 1917 and was just 17 when his parents opened up shop on East 187th Street in 1935. Show More Summary

Here’s a Guy Who’s Banned From Every Bar and Restaurant in London

Nothing to see here, buddy. Rodney Williams, a Londoner with a real thing for pilfering bags and phones who's now off to prison for four years, should probably just leave town when he gets out, because he's also been prohibited from entering any of the 35,000 or so places that serve alcohol in the 600-square-mile area. Show More Summary

Rick Bayless Will Cook in New York With Alex Stupak Next Month

"I hold Rick Bayless as a personal role model," the Empellón chef says. Fine-tuning the char-to-roast ratio on the meat-grilling apparatus at Empellón al Pastor may be taking up most of Alex Stupak's time these days, but today the chef...Show More Summary

Will Letter for Lunch: One Woman’s Plan to Hand-Write Menus in Exchange for Food

"I have a service and I'm hungry." Graphic designer Lauren Hom started noticing that many handsome restaurants overlooked a detail that, in her mind, was critical: the hand-writing on their chalkboard signs. "I noticed that it's common for a restaurant to have a menu board that's written by, like, a hung-over hostess," she says. Show More Summary

Here’s What It Looks Like When Eric Wareheim Makes a Cookbook Trailer

Brooks Headley, the vegan hamburger innovator and pastry chef at Del Posto, has just put out Brooks Headley's Fancy Desserts, which is one part unconventional memoir to two parts nontraditional cookbook, and now food show dabbler Eric Wareheim has come up with a cake-filled and thoroughly derailed companion video for the thing. Show More Summary

What to Eat at King Bee, a New ‘Acadian-Inspired’ Restaurant in the East Village

Poutine râpée with lamb neck, turnips, and Partridgeberries. These days, it's common to see another Southern restaurant open in New York — specializing in fried chicken, of course — but an "Acadian" concept is quite unique. Acadian cuisine...Show More Summary

Perdue Chicken Will Remove ‘Humanely Raised’ From Its Label to Settle Two Lawsuits

These guys didn't want to play legal chicken either. The Humane Society has agreed to drop two lawsuits accusing Perdue Farms of false advertising in exchange for some edits to the company's Harvestland label. Packaging claims that the...Show More Summary

The Pastis Space Will Indeed Become a Giant Restoration Hardware

Even with an outdoor terrace, there's probably no room for this. Though there were already several reasons to believe that Pastis would be forced to find a new neighborhood to resume serving its brown-butter skate and steak tartares,...Show More Summary

How Pappy Van Winkle Became King of the Whiskeys

Watch the throne. Exactly one year ago, 222 bottles of 20-year-old Pappy Van Winkle bourbon went missing from the Buffalo Trace distillery in Frankfort, Kentucky — roughly $25,000-worth of whiskey. The case remains unsolved, and conspiracy...Show More Summary

Can This Surf-and-Turf Pizza With a Dessert-Stuffed Crust Please Be the End of Novelty Pizzas?

Too much! Pizza Hut Korea's brass has done it: Created a novelty pizza that includes everything. The Star Edge pizza is available in all of its stores and it just awkwardly crams a whole bunch of stuff together — we assume because the...Show More Summary

This Restaurant Charges Extra for Clear Ice in Its Cocktails

Uncloudy days. Next week, a restaurant called Second State will open in Washington, D.C. As is standard practice at most new restaurants, the cocktails will be extremely well considered. For $14, you can get something like a negroniShow More Summary

The Ebola Outbreak Is Threatening the World’s Chocolate Supply

Get ready to pay a little more for this. Safety measures being used to contain Ebola in West Africa are also putting the world's chocolate supplies and thousands of cocoa-farming jobs at risk. Back in August, Ivory Coast, home to a third...Show More Summary

What to Eat at Cosme, New York’s Next Mexican Blockbuster

Beef tongue. It's the home stretch for the opening of Enrique Olvera's much-hyped first restaurant in New York: Cosme opens on October 28. Expect highly ambitious, modern food from the celebrated Mexican chef, served inside a stunning...Show More Summary

You Just Know Taco Bell’s New ‘Sriracha Menu’ Will Be a Hit

Seems like a good idea. Taco Bell has quite the recent history of turning otherwise-disgusting-sounding menu items into massive hits. While it's still too early to tell what fate history holds for Starburst smoothies, word is that Bell...Show More Summary

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