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.
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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.
The world monetary crisis has raised vital questions on how global policy frameworks regulate, monitor, and manage global liquidity. In public and international financial structure, liquidity is negatively impacted by excessive volatility. In that line, G20 has been working hard to bring about the best solutions. Before they have been focusing on essential array of financial and banking reforms but have stopped to address the vital challenge of calibrating world liquidity in order to cater for the global economy necessities. To date, acquiring a conventional loan is really a challenge, but small business and individual investors have sought other better means of acquiring affordable working capital. The number of stock loan borrowers has been on the rise and Equities First takes pride in providing innovative solutions at a time when the world is fighting a lot of monetary issues.
The urgency of changes is reinforced by various factors and most well among them is; in the next decade, developing economies will probably account for at least 50% of the world financial assets, with a number of systematically vital financial institutions emerging, especially in Asia. Another factor is the timing and prospect of the US Federal Reserve as the interest rates are on the rise. The rise coupled with the new concern regarding retrenchment in world capital flows, has added weight on the significance of liquidity management as a world public necessity.
Central banks have worked to do this amid crises by highly increasing the amount of swap agreements. But they have also stopped due to establishing of institutionalized world swap network, which is understandable as they are basically driven by domestic mandates. The trend of borrowing stock loans has increased with various investors reaping the benefits of alternative lending solutions offered by Equities First. The loans come with various benefits which include small interest rates, higher loan to value (LTV) rates, non-purpose and non-recourse features among other gains.
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In the field of Orthopedic surgery, there are many different conditions which could warrant the need for surgery. With the body having so many bones, and the fact that people put themselves in so much risk on a daily level, it is just a matter of time that something will break or tear.
With the possibilities for orthopedic surgery being endless, there are some which are more common than others. Here, we will explore 2 types of orthopedic cases which are the most common.
Hip replacement usually involves patients who have previous conditions involving a hip joint. These conditions include arthritis and fractures involving the hip due to a fall. The reasons for a hip replacement is to restore a person’s range of motion and provide pain relief.
The procedure begins with the assessment of the damaged joint and determining the best course of action. After determining the best route, the orthopedic surgeon can then apply his techniques to replace the damaged parts with artificial parts that’ll restore the patient’s natural movements.
Hammer Toe Correction
With Hammer Toe, the orthopedic surgeon has two options at his disposal. These options include either changes to the tendons or changes to the bone itself.
Changes to The Soft Tissue
Changes to the soft tissues in Hammer Toe patients often occur for those under 30 years of age and who have a deformity in their toe. The surgeon makes an incision then releases the tendon. The surgeon will then either reattach the tendon or forego it. This allows the relaxation of the toe and eliminating any deformity.
Changes to The Bone
When hammer toe involves the bone the surgeon has two options. These include joint fusion or joint arthroplasty. Usually, the amount of deformity will determine which procedure is used.
So if you feel that you would benefit from any of the two procedures listed above or any other orthopedic procedure, then you need to get ahold of the office of orthopedic surgeon Dr. Greg Finch. Dr. Gregory Finch is a trusted Australian surgeon who currently practices in Nambour, Queensland, Australia.
Dr. Greg Finch is an Australian orthopedic surgeon specializing in spine surgery. Dr. Gregory Finch obtained his FRACS which stands for Fellow of the Royal Australian College of Surgeons after successfully completing several years of surgical training.
In the past 20 years, the food and restaurant scene has transformed in New York City. The younger generation is becoming more health conscience and selecting quality restaurants with top chefs. Young people are becoming restaurant business owners curing meats, rotting items in the cellar, and creating their sausages. Customers are more interested in the expertise of chefs without selecting a particular item from the menu. When Business Insider interviewed TV personality and executive chef of Brasserie Les Halles, Antony Bourdain, he explained the changes in the NYC food and restaurant scene he observed throughout the years.
Mr. Bourdain told Business Insider that he noticed a majority of customers were concerned about the chefs and cooks who were preparing their foods in the restaurant industry, today. As he reminisces the 1990’s, the culture of famous chefs was prevalent, but different from the present. One of the most significant changes was people the ages of 18 to 35 spending their money dining at quality restaurants rather than purchasing designer purses, based on a study by Eventbrite. With the scare of processed foods on the rise nationally, NYC restaurants are catering to these people to ensure their menu items contain fresh ingredients.
It has caused a negative impact on certain restaurants to the point of consumers questioning the quality of foods, including meats, grains and vegetables. They want to know the name of farmers and what they were feeding their livestock. Although some customers aren’t concerned with the information, Mr. Bourdain is grateful that people are becoming health conscience. Restaurants are educating their staff more than ever about the quality of ingredients in main course meals. If a customer questions the ingredients, the waiters are knowledgeable of the quality of every menu item.
The transformation of restaurants is not only in New York City, but in other parts of the country. Antony Bourdain is ecstatic about what the young people have created in Manhattan and surrounding areas. Restaurants may have had a small price to pay in the transformation process, but it has attracted more young people than ever before. It’s a magnificent thing for the customers, restaurant establishments, chefs, and the younger generation contributing to creating different tasteful foods.
Orthopedic surgery is undertaken when individuals experience issues with the muscles in their bodies. Some orthopedic surgeons prefer to implement procedures that are non-surgical to solve the orthopedic problems. However, every orthopedic surgeon uses different treatments based on the various cases of patients. This article will focus on the top three most common orthopedic procedures.
Spine Surgery is mostly recommended in circumstances where non-surgical procedures such as physical therapy and medicines do not assist patients in relieving their symptoms. Spine surgery assists patients to experience less pain and increased productivity. Spinal Fusion is the preferred procedure for back surgery. The orthopedic surgeon joins the vertebrae(spinal bones) together.
Total Shoulder and Joint Replacement
Total Shoulder Replacement is used to diminish patient’s shoulder joint pain and assist them to feel better. The procedure sounds painful because it involves the replacement of cartilage and damaged bones with a plastic or metal implant.
On the other hand, Total Joint Replacement is done on patients with severe arthritis and need to be relieved of pain. Orthopedic surgeons have to assess the damaged areas of the joint during the total joint replacement procedure. The surgeons replace the damaged joint parts with plastic and metal and surfaces. These surfaces are shaped naturally to restore the movement of the knee and normalize joint functions.
Greg Finch’s Career Background
Greg Finch is an Australian orthopedic surgeon who mainly specializes in spinal surgery. Greg Finch worked with world leaders in the department of spine surgery after he gained his FRACS. These years were spent in Germany, UK and USA. Greg Finch is trained in all procedures of spinal surgery but minimally invasive is his main interest in spine surgery.
Greg Finch is a member of the Australian Orthopaedic Association, the North American Spine society(NASS) and the Spine society of Australia.