Monthly Archives: October 2016
Flora Bar Merges Food and Culture at the Met

Fitting a quality restaurant within the confines of a New York City museum is a combination that doesn’t always mesh. When it comes to the Flora Bar, the duo of Ignacio Mattos and Thomas Carter are willing to take up that challenge and have the pedigree that affords them the sort of confidence it requires to succeed in this area.

 

The Flora Bar, which opened on October 11, is on the lower level of the Met Breuer, located at 945 Madison Avenue. It’s not really equipped to handle a huge influx of culture-minded individuals, given the fact that it only seats 74 people. However, those that do venture in will be able to sample a menu that doesn’t seek to overwhelm them with sumptuous feasts.

 

Instead, the mindset is more geared toward those looking for lighter options. It’s heavy on the seafood side, with most of the dishes cooked quickly. Things like tuna tartare, raw scallop, snow crab and oysters each have additional components that offer a more innovative take on standard fare.

 

However, those looking for more filling foods won’t be disappointed, though their wallet may take a hit. That’s because there’s a $65 omelette on the menu, with this one combining osetra caviar and trout roe. Meatier options include the traditional steak, lamb ribs and ravioli filled with lobster and crab.

 

For those who prefer their meals meatless, they can try the vegetarian Caesar salad. Meanwhile, the wines that are available with meals or at the bar were specifically chosen to smoothly merge with the seafood items.

 

There’s a small area for coffee drinkers where they can choose from different pastries while downing their java. This particular area, along with a spot to quickly pick up a sandwich, are only open in conjunction with the museum. The restaurant has a separate entrance in which diners can look out over a courtyard, thanks to windows than span from the floor to the ceiling.

 

The weekend prior to opening, Mattos and Carter welcomed family and some friends to sample the current menu.

 

Pasta on Demand Set to Heat Up

Rather than take on the expense of setting up a brick-and-mortar restaurant, New York City chef Michael White and his Altamarea Group are combining with an offshoot of Uber to create a delivery service called Pasta on Demand. The scheduled start is set for October 17, with meals made at White’s restaurant, Ristorante Morini. That restaurant is located at 1167 Madison Avenue on the Upper East Side.

 

The service, which will only be available by downloading the UberEats app, will have a menu that’s obviously focused on pasta dishes. That specific category is one in which White has made his name since arriving in the city in 2002. Over that time, he’s opened a host of different Italian restaurants.

 

The home delivery approach is becoming more popular with both chefs and investors. The latter sees this segment of the restaurant industry as a growing brand that will only get bigger as people’s lives get busier. In such cases, the reluctance by consumers to either cook something from scratch or the desire to dine on restaurant-quality food without having to leave their home are seen as clear indications of the potential growth involved.

 

White has previously sampled this facet of the industry by shutting down what had been the site of his steakhouse, Costata. In its place, he used a portion of the kitchen from one of his other restaurants, Osteria Morini, to continue making the foods that were good enough to bring in an average of $2,500 every week from hungry diners.

 

The difference in that case is that diners have to make the effort to come get their food. In contrast, by working with UberEats, those same individuals only need to log onto their smartphone to take advantage of the convenience.

 

UberEats has had its ups and downs in the New York area, with their instant delivery that promised to deliver either a sandwich or salad within 10 minutes ending after just after a month. However, no such problems have cropped up with respect to the standard delivery of a wider variety of menu items.

 

New Legislation Changes Food Truck Scene In A Major Way

When it comes to the fast-paced hustle and bustle of New York City, food trucks are there to provide quick and delicious food. But, did you know that behind every Bahn Mi and onion-covered hot dog, there was a illegal movement making it all possible?

 

For the past thirty years, the state has been working with outdated food vendor legislation. New York has a ridiculous restrictive cap on the number of food-vendor permits available. With only 3,000 up for grabs, an illegal scheme was created by those that could get their hands on a permit. Potential food vendors could “rent” overpriced permits from the legal owner on a sort of black market food permit trade. Some people are literally paying thousands of dollars to be able to operate their food vendor business.

 

However, the Street Vending Modernization Act could change all of this. If this bill passes, this would mean that the number of available permits would increase and continue to increase as the years went by.

 

Supporters of the bill explain that not only would the Street Vending Modernization Act help out the thousands of people on the permit waiting list, but also help inspire a surge of new street food options.

 

Currenty food vendor feels such pressure to make a profit to keep their permit that they only sell tried and true favorites, such as hot dogs. However, if the pressure is lifted with the introduction of more permits, perhaps food vendors will take some chances on their menu offerings.

New Street Vendors Will Be Taking Over New York City

Anyone who’s ever been a tourist in New York knows that one thing they have to try is food from a street vendor! It doesn’t matter what you’re consuming whether it’s tacos or sandwiches, it’s some of the best food out there. Street vendors, for the most part, are great people! They’re those who have a passion for food and just want to make good food and sell it to a variety of people.

 

What many tourists don’t know is what it takes to be a street vendor in New York. A person can’t just set up a truck or a cart on a city street and expect to make a living. There are all sorts of rules and regulations put into place. It’s also a very competitive market thanks to legislation set in place by New York. For over 30 years, only 3,000 food vendors were allowed to have a permit. It’s absolutely necessary to have a permit while operating a food truck. Those doing so without can face hefty fines and even jail time. It simply isn’t worth it to try and operate without one.

 

Due to the few permits available, New York City has developed a dark side of food vending. People would sell their permits to others for a huge fee. Sometimes people would dish out $25,000 just to be able to sell food on the streets! Hopefully, that’s all about to change. According to GrubStreet, the city council is working to double the amount of permits available. This is great news for vendors! More and more people will be able to pursue their dreams of being street vendors in New York.

 

The way this works is that over the next seven years, 600 new permits will be given out each year. These people will be picked from a wait list that currently has 2,500 people on it. Although this won’t make everyone happy, it’s definitely a start. This is also good news for New Yorkers and tourists. They will have more of a selection when it comes to finding something to eat!

The Second Coming Of George Soros In The Political Arena

George Soros is one of the most important figures in the investment world because of the more than $24 billion personal fortune he has amassed over the course of his career. Soros is also well known as a political donor and campaigner who looks to bring educational opportunities to people living in closed societies around the world; in the U.S. the Hungarian born financial specialist is perhaps best known as one of the most prominent donors to the Democratic party during major election cycles.

In recent years, George Soros has scaled back his political giving after feeling his decision to back President Barrack Obama in 2008 was a mistake; aides for 2016 Democrat nominee Hillary Clinton, who also ran in 2008, have reported Soros has made clear his unhappiness at backing the President over the former First Lady. Soros is reported to have provided around $27 million in donations during the 2004 campaign season, and looks set to surpass that with around $25 million already given to the campaign of Hillary Clinton and the Super PAC’s supporting her.

George Soros has also faced many attacks from conservative groups because of his role with the Democracy Alliance, a group created in 2005 to make sure major political donors for the Democratic party were working towards the same goals. Soros has overcome a large number of difficulties in his life and made an amazing refugee journey from Nazi occupied Hungary to London to complete his education, and later continued on to New York to begin his career as a hedge fund manager on Twitter. The investor credited with profiting to the tune of $1 billion from the devaluation of the British economy during 1992 has recently been looking to increase his global giving with a reported $13 billion donated to not for profit organizations around the planet.

Although his political motivations of George Soros in 2016 revolve around the election of Hillary Clinton as the U.S. President the investment specialist is also warning of future problems if voters believe the rhetoric of Republican nominee Donald Trump. Soros has written columns about the issue of terrorism facing the world in the 21st century, including his belief former Secretary of State Clinton is the best equipped to deal with future global terrorism problems on nytimes.com. George Soros has already discussed his belief the leaders of the European Union will play an important role in the future of the planet as they tackle the issue of refugees flooding into the continent, which has included his belief U.S. leaders of the future will have to work effectively with their counterparts in Germany, France, Poland, and other important areas of Europe.

Celebrate Freedom at ‘Merica

‘Merica,a new restaurant at 320 East Sixth Street in the East Village, celebrates (and spoofs) the good ol’ U.S. of A. in ways you have never seen. The space opens October 15 and is owned and operated by Zach Neil and Radouane Eljaouhari, the team that brought New York such spectacles as Beetle House, a bar themed around Tim Burton, and Stay Classy, a Will Ferrel-themed bar.

 

The restaurant’s decor includes stereotypically American pieces like huge guns, huge flags, and huge portions of unhealthy food favorites. The menu of course includes burgers inspired by each presidential candidate. Hillary Clinton’s version, “The 100 Calorie Lie” is a triple cheeseburger featuring bacon and a layer of mac and cheese, advertised as being just 100 calories (get it?). Then there is the “T-Rump Mexican Burger.” This treat has American and Mexican pepper jack cheese separated with a “wall” of grilled mushrooms, peppers, and onions, all on a patty made with beef from the butt of the cow. The bar at ‘Merica will just serve wine and beer for now.

 

In addition to serving up kitschy food and decor, the restaurant will also host weekly debate nights on Thursdays where customers can battle it out over a variety of topics from the silly to the serious. The debate losers will be punished with a food-related penalty, like paying for the winner’s dinner. ‘Merica is also planning a “Chuck Norris week” where patrons who wear camo will get a discount and Chuck Norris movies will play on screens around the restaurant.

Laidlaw is embroiled in further legal battle after Relmada files an amended complaint

Relmada, a renowned pharmaceutical company producing new drug therapies for the treatment of acute pain, has filed an amended complaint in the Nevada Court System against Laidlaw. The amended complaint forms part of its previously filed lawsuit against Laidlaw which asserted that Laidlaw breached its fiduciary duty to Relmada when acting as its investment bank. The amended complaint comes on the backdrop of Laidlaw’s dissemination of false and erroneous proxy materials in a press release on December 4, 2015.

According to Relmada, Laidlaw’s press release was in contravention of the federal securities laws. Without a doubt, the actions of Laidlaw have had an adverse effect on Relmada from a financial point of view. For instance, Relmada’s stock price has been on the decline ever since. In this regard, Relmada also seeks economic damages due to the losses the company has made in terms of stock price as well as the legal fees it incurred in reaction to Laidlaw’s deceptive proxy materials.

In the meantime, the federal district court has decreed an injunction that enjoins Laidlaw and Eitner and Ahern from disseminating any additional deceptive proxy materials until the court case is settled. Relmada hopes that through this lawsuit, Laidlaw’s long history of not complying with securities laws will be punished and brought to an end.

Laidlaw is an investment bank with more than 170 years of experience providing all-inclusive investment banking services to native and international companies, institutions, corporate entrepreneurs and private clients across the world. Laidlaw’s executive team comprises of Matthew D. Eitner who is the Chief Executive Officer, and James Ahern, who serves as the senior managing partner and head of capital markets. With an expanding network of office branches in the US and Europe, Laidlaw caters to clients across the globe.

Laidlaw boasts of a workforce characterized by a remarkable work ethic and creativity, which has propelled the company to be a dominant player in the banking and capital market.

Carnegie Deli Taking Its Final Bow

A midtown Manhattan institution is entering its last few months, with crowds of people figuring to jam Carnegie Deli every day before it closes for good at the end of 2016. Even though there are two licensed versions of the restaurant that will remain open, the original that first opened in 1937 will shut its doors for reasons that really have nothing to do with the quality of the food served.

 

Marian Harper Levine, the 65-year-old owner, is claiming fatigue when asked why she was closing the restaurant. Since she owns the building and has no interest in selling it to many interested buyers, there are really no options for someone to simply take over daily operations.

 

One of the criticisms of the Deli is that it’s been surviving on its reputation for the past few decades, with plenty of visiting tourists to pick up the slack on any local dropoff. The problem locally is that awareness among the growing millennial population appears to have dropped off considerably. That type of demographic component may have been seen as a litmus test for success down the road. Finally, increased prices have also been cited by some, yet the overall quality of the food remains.

 

People in Bethlehem, Pennsylvania and Las Vegas, the two locations that remain open, will still be able to sample some of those classic foods. These include one-pound sandwiches made up of either corned beef, pastrami or a variety of other meats. A number of Jewish foods have helped ingrain the restaurant in the American psyche, including potato pancakes, lox, chopped chicken livers and matzoh ball soup.

 

One of the restaurant’s marketing lines is that they’ve made a mistake if a customer can finish such sandwiches. The cheesecake pieces would also fit into the mammoth category, tipping the scales at a full pound.

 

Meanwhile, one other marketing gimmick tends to be more performance art that connected to culinary aspects. The restaurant’s waiters that are dressed up as if going to a wedding deliberately offer an abrasive approach to all those tourists, who fully expect it.

 

José Borghi, a Brazilian Advertising Force to be Reckoned With

Many large organizations and corporations in the know have heard the name, José Borghi. This creative and powerful advertising professional has produced successful campaigns for dozens of organizations, generating profits all over the world. In addition to the financial success of these campaigns, José Borghi has earned many awards in his industry including:

• 14 Lion Cannes Awards,
• 10 Clios Advertising Awards,
• 11 New York Festival Awards,
• 10 One Show Awards,
• 7 London Festival Awards, and
• The JPA named him, “Advertiser of the Year.”

As you can see, José Borghi is one of Brazil’s best.

Jose Borhi’s taken his unique talents and flair to influence consumer markets all over the world; successfully conveying messages and persuading sales across dozens of cultural lines. This isn’t an easy thing to do, even for a person that’s an expert in languages and cultures or even in advertising. It takes creativity and determination.

It’s obvious; however, that José Borghi has both of these qualities in spades. He started his agency Borghi Lowe, (now Mullen Lowe), with his own money, co-founder Erh Ray’s money, a lot of hard work and a lot of burning the midnight oil. The 2 strove to produce a successful marketing product every time to develop the type of reputation that would help them to get ahead in the industry. Eventually, Ray moved on to become Co-CEO and Partner at BETC Sao Paulo on us.mullenlowe.com. In 2009, the Lowe agency merged with the Borghi’s agency to become Borghi Lowe and Andre Gomes now shares the head CEO position with Borghi.

Two of José Borghi’s most recognizable advertising campaigns are:

• Mammals Parmalat where children dressed in stuffed animal costumes and sang catchy jingles and songs, and
• The Sazon campaign that featured a song everyone seems to love and recognize, “Is Love.”

However, throughout his career, while working for both himself and others, he has worked on numerous campaigns including ones for:

• AOL,
• American Express,
• Delta Airlines,
• Honda,
• Fiat
• The Down Syndrome Association,
• Electrolux
• Procter and Gamble,
• Asia Motors,
• Coral Paints,
• Unilever, and
• Many more

This young man, born in Presidente Prudente Brazil has made quite a name for himself throughout the world. In fact, Jose Borghi didn’t even know what career path he would follow until his young adult years. His sister took him to see a play at a local theater and he realized he wanted to entertain. However, he knew he would have to work hard to find success.

Kitschy Americana on the Menu at ‘Merica

Having tongue planted firmly in cheek and with an eye on the change in political discourse over the past few decades, two veteran restauranteurs have decided to have some fun while offering comfort food in the East Village. The opening of‘Merica is set for October 15, with the marketing gimmick something that can result in a chuckle or some anger, depending on the person.

 

The restaurant, located at 320 East 6th Street, is the brainchild of Radouane Eljaouhari and Zach Neil. It seeks to skewer both sides of the political aisle as it fills the stomach of its patrons. Much of the food that will dot its menu is likely to be considered unhealthy by any breathing nutritionist. Of course, many state fairs across the country come up with popular new concoctions every year that are considered death on a plate.

 

Part of the appeal of eating at ‘Merica will be the opportunity to see much of what stereotypical America looks like in the minds of its most self-patriotic people. Antique guns and some assault weapons, both presumably unloaded, will be scattered about with standard sports memorabilia and tributes to icons like John Wayne and Chuck Norris.

 

The two current presidential candidates, Donald Trump and Hillary Clinton, will have their own signature foods on the menu, each a jab at their past actions. The T-Rump Mexican burger, in tribute to the candidate’s controversial immigration proposals will use beef coming from the rump of a cow. On top will be pepperjack cheese and a collection of onions, peppers and grilled mushrooms that effectively build a wall of offerings.

 

Clinton’s penchant for skirting the truth is the basis for the 100 Calorie Lie triple bacon cheeseburger. The untruth in this case is that the burger comes anywhere near 100 calories, especially when it’s topped by macaroni and cheese.

 

Thursdays should be interesting since the restaurant plans to have a weekly debate night between patrons. Also, when tributes to Norris are held, diners wearing camouflage will be able to get a discount for food while his movies are shown.

 

Next Page