In Manhattan, at the first U.S. branch of a Japanese steakhouse chain, customers will have the opportunity to dine on wet-aged steaks while standing up. In a recent online article, the authors profile the brand new Ikinari Steak restaurant on E. 10th Street.
While there are a few seats available for those who need them, the basic theme at Ikinari is stand and eat. There are plastic bibs that await each customer at their dining stations, and each station offers lots of eating space.
When you dine at Ikinari, you are shown to an eating station, and given a number. If desired, you can stand there and enjoy drinks and/or appetizers, or you can go right for the main course.
The ordering process involves you first bringing your number card to the ordering counter. According to the article, diners can choose from sirloin, rib eye, or filet mignon steaks. The steaks are sold by weight, as in grams. They are priced between eight and eleven cents per gram, and there is a 200-gram minimum. The steak of your choosing is weighed in front of you, then cooked to your preference.
Steaks are served on sizzling platters, and are topped with a dollop of garlic butter and some fresh garlic chips. The steaks are appetizingly served atop a bed of sliced onions, along with with a nice serving of corn.
The author of the article seems to think that the eating-while-standing-up concept might actually do well with Ikinari Steak, even though similar ventures in NYC have not thrived.
It is suggested that the reasoning behind the stand and eat concept is to promote high customer turnover. Because many people probably would not want to stand for extended periods of time, I would imagine that the high turnover rate is regularly achieved.
For beginners or already existing business professionals hailing from Brazil, Flavio Maluf is the ideal role model to read from. The successful entrepreneur has accomplished much from Eucatex, a company he is in charge of. For years, he has been the chairperson and chief executive officer of the enterprise. Maluf publishes articles concerning the use of technology to succeed in business. Maluf did not know that his future would be the talk of prospective entrepreneurs. Just a year in Sao Paulo and a degree in mechanical engineering transformed his life to a whole new level.
In 1987, he started making all the decisions in Eucatex group of companies. This was a step towards greatness with him learning all the ropes of the company from production to distribution. In 1997, he became president of Eucatex. Nobody was surprised because his academic credentials spoke well of him. He was also proactive and dedicated to bringing the best out of the company through using eco-friendly materials in production.
When Maluf joined Eucatex as the cheerleader, Brazil was undergoing a massive transformation. The export business was doing well thanks to the government of Brazil and the production of oil by various companies. Through Maluf, Eucatex started using environment-friendly resources to produce its goods. This majorly contributed to the state’s economic growth. This was a big deal because most companies had not discovered the venture. Maluf grew Eucatex through oil production. Under his insightful guidance, Eucatex started exporting commodities like ceilings and tiles to places like Europe. That was a success story because the tiles received local purchasing orders from other countries.
To cut the costs of transporting the tiles to other countries as the transit exercise would cause damage to goods, Maluf though it wise to establish other affiliates of Eucatex. That is how the company became an international business venture. Maluf has since been the primary contact when it comes to trading in Eucatex group of companies. He is in charge of the daily decision-making processes in the enterprise. Under his able leadership, he provides guidance. Eucatex has since his era, produced goods using natural products. This is safe for the environment and people.
When Lime Crime’s CEO and founder Doe Deere announces a new product line derived from her whimsical imagination, devoted customers count down the days until its launch. That’s because Doe Deere has been formulating extremely unique makeup products for almost ten years that are radically different from anything else on the market. Her ability to create unique, fantasy-inspired shades of color has earned her an enormous fan base of offbeat beauty enthusiasts.
This time, Deere has announced Unicorn Hair, a line of candy-colored semi-permanent hair dyes that aren’t like any of the other brightly-colored shades on the market. Deere has earned a reputation for setting trends instead of following them, and this line is no different. Shades like Blue Smoke, a dark muted navy, and Salad, a pastel green, are sure to launch new hair color trends over the next few months.
Another unique thing about Lime Crime products is the formulas created by Deere herself. For one thing, thanks to Deere’s obsession with animals, all Lime Crime products are cruelty-free and completely vegan. Lime Crime product are also known for using ingredients that are nourishing rather than irritating and drying. While most hair dye products contain harsh and damaging chemicals, Unicorn Hair dyes are loaded with vegetable glycerin, a plant-based humectant that coats each strand in moisture.
As an added bonus, each Unicorn Hair shade is available as a full coverage dye or a tint. The full coverage dye gives hair a richer and deeper tone while the tint gives blonde hair a subtle note of color. Both products will last for about eight to ten weeks. Best of all, each jar of hair dye is only $16, making it one of the more affordable hair dye products available.
Like all of Lime Crime’s products, Unicorn Dye features packaging that’s nearly as enticing as the product itself. The plastic jar has a candy pink label and lid with metallic silver print.
Having rocked candy-colored herself for several years now, Deere is extremely excited to launch this product line. According to the glamorous CEO, the line has been in the development process for three years.
Every baseball stadium’s food options tend to reflect the local identity. You’ll find loaded hot dogs in Chicago, killer barbecue in Kansas City, and even Waffle House in Atlanta. In New York, Citi Field taps into the diversity and quality of the city’s restaurant scene to provide a truly high-end food program.
While teams across baseball are beginning to cater more and more to foodies, Citi Field already has star chef partners in place. Home of the Mets baseball team since 2009, the stadium has upped its game year after year. In 2017 alone, new offerings include burger guru Josh Capon’s Bash Burger; upscale Italian comfort from Nicoletta; and the city’s newest craze: DO, a cookie dough shop that sells varieties of dough in cups or cones like ice cream.
For the Mets faithful, even the “old standby” options are delightfully New York. Iconic chef David Chang serves chicken sandwiches at Fuku; Pat LaFrieda’s filet mignon sandwich is a delicious splurge; and pizza from Two Boots is spectacular. If you feel like braving the line, Shake Shack is always a solid burger choice. Even the standard hot dog is local – find Nathan’s, recently selected as the official hot dog of Major League Baseball, around the stadium. For dessert, there are cookies from Christina Tosi of Milk Bar, one of NYC’s favorite bakeries.
Citi Field doesn’t only class up the food options. A wide-ranging alcoholic menu is also available throughout the park, including delicious signature cocktails served in Mets-themed mason jars. If you’re more of a craft beer person, the stadium has tons of options ranging from Goose Island to local breweries like Sixpoint. And the best part? They cost the same as a Bud Light.
While the baseball team may not always be up to par, the Mets’ venue is built to provide a true New York experience with a heavy emphasis on the world class food scene. If you’re a local who wants to try something new, or a tourist looking for an overview of the food scene, consider catching a game in Queens this summer.
Breakfast is considered the most important meal of the day, which might be why one New York City restaurant appears intent on creating a fine dining experience with a number of exotic meals. At Alta, located at 372 Lafayette, the casual vibe that seems ever-present will have the kitchen staff more focused on upping its game in the healthy aspects of breakfast, with a heavy Mexican flavor.
Beginning at 9 a.m. every morning, diners will be able to see more creativity in the introduction of Mexican sweet bread options like orejas and conchas and an arctic-char tostada. In the latter case, those who sample this offering will be able to taste additions like scallions, farmer cheese and serrano chili.
Head chef Enrique Olvera will also offer flaxseed-based chilaquiles, which a slightly fried tortillas with some mouth-water toppings attached. Olvera and his business partner, Daniela Soto-Innes, had been offering a more standard version during weekend brunch at their other restaurant, Cosme.
Yet other options also include guacamole-goat-cheese molletes, which offer the diner a healthy supply of black beans in every bite, and split-pea tlacoyos. Those looking for a seeming hint of stateside-based offerings can try the coconut yogurt with berries and if they need to wash it down with something, they can try café de olla, a coffee with some cane sugar and Mexican cinnamon included.
Delving deeper into the exotic considerations, a diner may be inclined to try out the chia pudding. Of course, simply offering that wouldn’t garner much attention, which is why Olvera has added items like raisins, caramelized ginger, cashews and pumpkin seeds. There’s also the mundane with a mushroom quesadilla.
Olvera and Soto-Innes know that keeping a menu basic will never draw crowds, especially when so many other options are out there in competition for the breakfast dollar.
Of course, Alta serves both lunch and dinner as well, and in the lunch area, Olvera is offering a relatively rare commodity. That’s the pambazo, a sandwich with a healthy supply of salsa applied to it, with sampling it the only way to do it justice.
An order of spaghetti is a common facet of the daily dining experience, whether it occurs at home or in a restaurant. Much the same can be said when it comes to the doughnut, which is often enjoyed with a cup of coffee while sitting at the kitchen table or within the confines of one of the countless examples in the New York area.
The thought of somehow merging the two disparate foods into one seems not only odd, but impossible. Yet that’s just what’s taken place in Brooklyn, with a food market vendor venturing into new territory with the spaghetti doughnut.
Pop’s Pasta not-so-secret recipe consists of spaghetti remnants that’s been cooked with cheese and eggs that is then crafted into the shape of a doughnut. This place, which is located within the Smorgasburg food market, could very well create an experience that will likely intrigue as many people as it revolts.
This is in effect a spaghetti pie, which Pop’s makes in the Neopolitan tradition. Much like its Italian counterpart, the pizza, this option in round in nature and made to be served individually in slices.
In the latter category, the wonders of social media have already offered many people their say, even if they’ve never actually sampled the product in question. The mere thought of a tangy and iconic Italian dish being transplanted into the shape of a sweet snack will inevitably cause confusion for some.
Some of those offering comments on Twitter have expressed a willingness to commit physical violence against anyone daring enough to try a spaghetti donut. Others simply have no interest in venturing into uncharted areas of cuisine.
The reality is that the only actual connection to the doughnut is the traditional circular shape that generations of people have come to know. There’s no mad scientist approach that seeks to somehow make a sugar-based pasta.
Trying to eat spaghetti by hand goes against all the standard rules of etiquette, yet this new option allows it to be offered on festive occasions with a minimum of cleanup.
For more than four decades, Le Cirque has been one of New York City’s iconic restaurants, offering impeccable French cuisine and an ambience second to none. However, financial reality is currently delivering a powerful blow to LeCirque’s owners, Sirio and Mauro Maccioni, who were forced to file for Chapter 11 bankruptcy.
The reason for this move is that as many as 100 creditors are owed a total of anywhere from $500,000 to $1 million, which Sirio Maccioni attributes to cash-flow problems that he considers temporary. Without this legal maneuver, the Maccioni’s would be forced to give up their lease on both Le Cirque and another of their restaurants, Circo.
While the storm looks to have passed from that vantage point, Tom Valenti, the head chef at Le Cirque, abruptly announced his resignation on March 28. That could put the restaurant in a bind for the short term at a time when they need to reinforce their credibility.
That’s because other setbacks over the past five years could be seen as creating a cumulative effect that makes potential diners take notice. This downturn began after the food critic for the New York Times considered the food overpriced and dropped his rating of LeCirque to a single star, which forced the Maccioni’s to institute early bird discounts that tend to be frowned upon by upscale restaurants.
The hits just kept coming, the next one being delivered by employees, both past and present. In 2014, the Maccioni’s had to deal with litigation related to wage violations against staff members, and due to the fact that there were numerous complaints, the lawsuit was also given class-action status. Then, last year, harassment litigation was then brought against the restaurant, which the Maccioni’s have vigorously denied.
While it would be easy to consider Le Cirque doomed, given all of the above circumstances, they’ve been able to stay nimble enough to succeed in four different locations since opening up in 1974. That sort of resilience is something to be admired and figures to sustain them through the current firestorm.
You can get radiant shades of velvetine matte and super-foil eyeshadows and lipsticks from the amazing Lime Crime cosmetics. Their creator, Doe Deere has always had a niche for bold colors. Furthermore, she was one of the first cosmetic designers in the industry to use moist cosmetics with a perfected mold finish to base their makeup. Her unconventional way of thinking was a success making her cosmetics extremely popular with her 2.4 million Instagram followers, girls, and guys everywhere that want to be unapologetic about their look. In fact, LC offers one of a kind shades that are hard to find with their competitors.
Lime Crime is now launching a hair dye that is fantasy inspired with many different colors that will spark the unicorn deep within. There new trend refuses to die among their loyal customers. They are offering 13 shades that will exceed your wildest explanations. You can choose from wild and dreamy colors that will be hard to find anywhere else and harder to ignore. Their hair dyes will come in highlighters, semi-permanent, and permanent products. You’ll get 700 ml in each jar with the capabilities of a full application or two touch ups.
LC offers amazing colors that go with their makeup blends and wonderful sister company clothing line Dolls Kills. Now, you can get amazing shades of hair dye for your hair. Best of all, their products are made of vegan ingredients that offer their customers no ammonia or bleach. You still get LEAP Bunny approved, hypoallergenic products that are safe for all hair types. Full coverage will last you up to 12 washes while their tint will last you up to 8. Get amazing colors that provide the perfect shade of your unique hair color for your needs.
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Innovation in the restaurant industry is largely tied to new creations that find their way onto the menu, yet one new restaurant in New York City is offering diners something new. However, those who have the image of sitting down and relaxing while food is being prepared will likely be in need of an attitude adjustment.
That’s because at Ikinari Steak, there are no booths or even chairs for diners. Everyone who arrives will have a chance to sample some good food, but will be doing it while standing up ober the course of the meal. The reduction of clutter like tables and chairs allows the eating surfaces to offer large eating areas and plenty of space between fellow diners.
The concept of having diners stand as they eat has been tried before at bars and sandwich shops, though this is certainly out of the ordinary for a New York City steakhouse. In addition to that oddity, the ordering process begins after a diner is directed to their eating station and given a number card. From there, any appetizers or drinks are ordered and when the diner’s number is called, they can choose at an open kitchen counter between filet mignon, sirloin or rib eye steak, with the size and cooking option up to the diner.
One of the most prominent side dishes that has gotten plenty of raves at Ikinari Steak is the garlic pepper rice. This has rice that has beef trimmings mixed in with corn and the twon components of black pepper and garlic.
This concept of no seating has the earmarks of a fast food eatery, since diners may not be inclined to spend a great deal of time standing around. Yet Ikinari attempts to combine a steakhouse approach with a more casual approach that doesn’t push people out the door.
The remnants of eating at Ikinari Steak are such that plastic bibs are available when diners are directed to their eating station. In addition, fabric refresher is also available for those who prefer not to have their clothes immersed in steakhouse smoke.
Breakfast options for those living in New York City are plenty, yet there’s always room for one more variation. In this case, the new place has an indelicate name, but brings with it strong pedigree that’s been at the heart of great success for those living in Los Angeles, with four places that bear its name.
That name is Eggslut, which was first opened by Alvin Cailan, and is now located at 62 Spring Street following its March 31 opening. It’s operating under the banner of Chef’s Club Counter and is the byproduct of some meticulous testing to determine such things as the proper size for the bun. That attention to detail may seem extreme, considering it took 16 different variations over the course of a month to get it right. Yet the process gives an indication that ensuring the quality of the food will also be an important facet of the process.
The three sandwiches that are available to diners are predictably not ones that they’d find at other places. One is the Soho Salmon, which has fish that’s been sliced thinly and also offers fromage blanc and pickled mustard seeds. To complete the sandwich, which was specifically designed for this particular market. a slice of Havarti cheese is applied.
The namesake sandwich, the Eggslut, is a convergence of potato and egg with a baguette that’s been toasted added to the mix. Perhaps taking into account more delicate diet considerations, this option lacks the healthy application of butter that similar varieties of this sandwich possess.
Finally, the Fairfax uses cage-free eggs that are joined by sriracha mayonnaise, chives, cheddar cheese and caramelized onions. The eggs are soft scrambled and have cold butter applied to them during the whisking process.
Of course, for people seeking out more exotic fare, there’s also a number of different options to consider eating. These include a grain bowl that includes things like vadouvan carrots, duck rice with orange puree, breakfast pizza and a burger that includes onions, melted pepper Jack cheese, Russian dressing and an avocado.