Monthly Archives: June 2018
Barbetta Celebrates Over A Century in Business

Barbetta, one of New York City’s most prestigious and elegant restaurants, opened on West 39th Street in 1906 and later moved to the Times Square Theater District on West 46th Street. After more than a century, its Piedmontese cuisine has remained a legend in the city, attracting famous names like Mick Jagger and Puccini.

 

Sebastiano Maioglio and his wife, Piera, founded the restaurant and passed it down to their daughter Laura, who gave up a career in the arts to continue the family tradition. Laura’s husband, Gunter Blobel, winner of the Nobel Prize for Medicine in 1999, died in 2018, and the couple had no children. Although Laura Maioglio is still involved in the business, it is uncertain who will carry on in the future.

 

When Laura took over Barbetta in 1962, she brought in Italian antiques, set up a lush open air garden for dining, and introduced Piedmontese wines and white truffles. The restaurant also set a trend in smoking habits when it replaced matchbooks on the table with mints. The Locali Storici d’Italia has made the site a landmark, guaranteeing that it will always stay the same.

 

Barbetta is the oldest restaurant in the Theater District and the oldest Italian restaurant in New York City. In the summertime, diners, both newcomers and old friends of the Maioglio family, gather in the garden to enjoy the delicate scents of gardenia, magnolia, wisteria, jasmine, and oleander and dine beneath the stately 100-year-old trees.

 

In 2010, another era ended when the last two Truffle Hounds of Barbetta passed away. The English setters were known and loved in Central Park.

The Best Places to Try Korean Food in NYC

While the United States is considered the melting pot of the world, it is safe to say that some cities sustain this title more than others, especially New York City. With an immensely diverse population of people, there is no surprise that the superabundance of restaurants cater to the diversity. Whether it be Italian, Mexican, Vietnamese, Taiwanese, Texas barbecue, French, Korean, or more, NYC has your poison and Eater NY is proud to report which restaurants are at the top. Of the most underrated cuisine is that of Korean, so if you opt to expand your horizons by trying some Korean staples, consider these places:

 

Cote Korean Steakhouse

 

Owner Simon Kim envisioned the perfect American restaurant: One that combines the US’ obsession with high quality steak with remarkable Korean barbecue. With a mantra of “Meat + Fire + Booze = Smiles,” there is no denying that all who try this establishment will be happy that they did.

 

Offering over six hundred types of wine, it is safe to assume that each portion of your meal will be a great one, from plate to glass. Of course and like every eatery, some items steal the hearts of every patron who walks through the door and at Cote, the Korean bacon is a fan favorite. House-smoked heritage bacon pairs with pickled jalapeño for an unforgettable experience, but it is only an appetizer. Imagine the rest of the menu!

 

Her Name is Han

 

Known as a home away from home for Korean-Americans, Her Name is Han strives to recreate a Korean mother’s recipes by guaranteeing that all of their ingredients are fresh and that each dish is made from scratch daily. Aside from full meals, the restaurant offers small plates of dumplings, salmon and cucumber noodles, baby octopus, rice cakes, and tofu, a delightful fact for guests hoping to try a lot at once.

Katz’s Deli Gets Into the Subscription Business

Companies that have been in business for 130 years know how to adapt to current trends and are adept at quality customer service. That description fits one of the most iconic establishments in New York City, Katz’s Delicatessen, which is now offering a subscription delivery program to keep its hungry and loyal followers satisfied far beyond the deli itself.

 

The program went into effect on May 30, with different price tags providing those customers the chance to enjoy Katz’s heavenly pastrami wherever they happen to be located. The deli’s current owner, Jake Dell, took his time before he plunged into this growing market, knowing that a hasty plunge could potentially damage a brand that effectively helps define what the city is all about.

 

The four different subscriptions offered range from a single month to a full year. Each month will cost the buyer $150, with different themes making for some convenient marketing. One of those months is December, which focuses on the festive atmosphere surrounding Hanukkah and includes such side items as mini-latkes and gefilte fish.

 

The pastrami, which Katz has turned into a work of art by slowly smoking it and keeping the juices inside the meat, remains the centerpiece of each order. The first of these orders will provide customers with two pounds of pastrami-one of them sliced and another uncut. Those prices also entitle each order to a quart of pickles as well as a pound of mustard to slather on the loaf of rye bread that’s included.

 

For those who have to have Katz’s for big get-togethers, there’s the Big Ticket package. These pricey orders range from the Bronze, which will feed 50 people and cost $995, to the $9,995 Platinum, which can hopefully satisfy 150 people who will devour mountains of pastrami and corned beef.

How MB2 Dental Solutions Was Founded To Bring Together Both Sides Of The Dental Industry

MB2 Dental Solutions is a firm that partners with the owners of dental practices. They handle the business side of running the dental practice while the dentist handles everything on the clinical side of the equation. It is a privately held company that is based in Carrollton, Texas, inside of the Dallas/Fort Worth Metroplex. Its first round of funding was led by Sentinel Capital Partners. This venture capital firm invested in MB2 Dental Solutions in October 2017 as they were attracted to the way it does business and its unique relationship with the dental practice owners it partners with.

MB2 Dental Solutions started in 2007 when it began partnering with two dental practices. It now has over 100 affiliated practices in six states which are Texas, Tennessee, Alaska, New Mexico, Louisiana, and Oklahoma. What they offer to dental practice owners having complete control of the clinical relationship they have with their patients. This is combined with the benefits of being a part of a larger organization which means purchasing advantages, infrastructure, training opportunities, marketing, and compliance. In addition to offering their services to general dentists, MB2 Dental Solutions has also formed partnerships with orthodontists, oral surgeons, and those who perform cosmetic dentistry.

Dr. Chris Villanueva founded this company and is the chief executive officer. He spent a number of years as a dentist himself. He says he owned his own practice at one point and also worked as a corporate dentist. This background gave him personal experience in the benefits and pitfalls of each of these sides of dentistry. His goal in creating MB2 Dental Solutions was to bring together the positives of these two sides of the industry while keeping out the negatives such as cumbersome bureaucracy.

One of the sayings at MB2 Dental Solutions is that they offer their affiliated dentists a career path rather than just a job. They offer the same values and vision as the dental practice owners they partner with. They also offer a very supportive environment to these dentists. This includes learning from other dentists affiliated with MB2 Dental Solutions and being able to go on annual team building adventures.

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Eating NYC This Summer? Try These Spots!

New York City: The glitz and glamour, the talent, the new beginnings, the lights and sounds and, above all else, the food! With over 24,000 restaurants in the city, though, one could only imagine just how difficult it is to stay relevant and to not be replaced by daily competition. So, just which businesses are keeping their eye on the prize this spring and summer? Eater NY kept us up to date by publishing the 38 restaurants people must try when in the Big Apple.

 

Uncle Boons

 

Do not let the name of this establishment deceive you; it is not an old fashioned saloon, by any means. In fact, it is a Thai restaurant with an extensively eclectic menu designed to ignite the taste buds of all their guests. The Ahaan Kap Klaem is a treat of pig ears, whiskey, and chili–yum!

 

Superiority Burger

 

Much like Uncle Boons, there is a surprise with this place! Burgers, burgers, and more burgers are served up by the restaurant that claims their core value to be humility, but if you want a beef burger, look elsewhere. Superiority Burger is vegetarian, meaning that tofu, onions, and eggplant reign supreme here.

 

Los Tacos No. 1

 

Okay, one: Tacos are delicious. Two: They are fairly mainstream in today’s social media-driven world. With a day set aside for tacos alone (Taco Tuesday), there is no denying that people simply love their meaty, cheesy Mexican sandwich. Despite having no seating, this place is immensely successful and busy each day. If you want something aside from carne asada, consider the Nopal, also known as their grilled cactus taco. Quesadillas, chips and salsas, and many soft drinks are sold here as well.

Atomix Ready to Take Off in Korean Fine Dining Sector

Eating Korean food in New York City means running into different takes on this ethnic cuisine as well as a wide range of pricing considerations. For those who want the very best in Korean food and are willing to shell out some serious cash, the May 30 opening of Atomix appears like it may make for an interesting option.

 

When the doors open, two groups of 16 diners will sit at a chef’s counter and be able to partake in 10 courses over the span of their dining experience. Considering that some of the options available include such things as wagyu beef, caviar and langoustine, the $175 tasting price tag makes much more sense. For those who like some liquid refreshment, they have the option of choosing to partake in a beverage that will add $135 to the bill.

 

The husband-and-wife partners that helped bring Atomix and two predecessors to life are Junghyun and Ellia Park. Junghyun whips up these delicious menu items, while Ellia manages the place. In the background is Hand Hospitality, which has put its money into Asian=focused restaurants during its investment life.

 

Even before sitting down to dine on such meals as sea bream with uni and the combination of smoked eel, fermented-soybean paste and eggplant, diners can be feted properly. Cocktails can be enjoyed in a lounge that’s located upstairs, with snacks available to keep the hunger pangs at bay. One of those snacks comes from another of the Park’s thriving establishments, Atoboy, which is known for its fried chicken.

 

For those really wanting to be unique, the opportunity to choose the chopsticks that will be used is available. These are ones that stand out from the standard-issue items that are found everywhere else, one more indication of Atomix’s goal of setting themselves apart.

OSI Group Inherits Flagship Europe to Broaden Its Market Share

OSI Group, the world’s leading supplier of value-added food products recently inherited Flagship Europe, a leading supplier of sous vide products, frozen poultry, dressings, sauces and mayonnaise to Europe’s foodservice market. Flagship Europe was previously owned by Flagship Food Group, a firm based in Denver, Colorado. The firm became a leader in the food industry shortly after Calder Foods, a UK-based firm that supplies marinades, sauces, dips, mayonnaise and sandwich fillings bought it.

Speaking during the handover ceremony of Flagship Europe to OSI Group, CEO of Flagship Europe, Russell Maddock, said the move was another progressive and exciting development for the company. He said the acquisition of the firm by the world’s leading food supplier of value-added food products would significantly provide more resources at their disposal, ultimately providing Flagship Europe with more access to global markets and customers. The CEO stated the move would strengthen the firm’s position in today’s competitive marketplace, hence opening new opportunities which will lead to more revenues and further enable Flagship Europe to serve its clients better while supporting its already successful business.

David McDonald, the current President of OSI Group, said adding Flagship Europe to their European business will give the group a wider presence in Europe. He explained how the brands and products of Flagship Europe would complement the groups processing capabilities while improving the group’s potential to serve the evolving and emerging needs of their customers. Currently, the group has over 65 facilities worldwide, in addition to employing more than 21,000 workers in 17 nations. The group treats its clients to quality experience, thanks to its extensive capabilities of embracing superior custom food production. It is capable of meeting the huge global supply food needs through sourcing and processing. This enables the group to deliver great custom food products which have been meticulously processed to meet their clients’ needs.

The Group hopes to serve more clients following its recent acquisition of Flagship Europe. This is just one of the acquisitions the group has made to increase its production capabilities. Before purchasing Flagship, the group had previously bought Baho Food, a leading Dutch manufacturer of convenient foods ranging from snacks, deli meats to snacks. Moreover, the group had also acquired Atlantic Foods and renamed it Creative Foods. The CEO of the group expressed the group’s intentions to acquire more firms to broaden its market share.

Conclusion

The acquisition of Flagship Europe by OSI Group has opened a door of opportunities for the group. The move will take the group’s operations to a new level.

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Una Pizza Napoletana Polishes Its Sweet Tooth with Tiramisu

Restaurants that are known for one thing have a certain niche, with their success largely predicated on the quality of their food and the ability to provide top-notch customer service. In the case of Una Pizza Napoletana, narrowing down the pizza-based menu to four different types that possessed a magical crust helped them garner that success.

 

Having originally been based on East 12th Street, a new-look version of this restaurant now has a Lower East Side location on Orchard Streetthat it calls home. What’s different in this new rendering is the fact that the one sparse dessert options have expanded in some creative new directions.

 

In its earlier days, some free chocolate was good enough to cap the pizza that was served just four nights per week. Those days have passed, with the number of pizza types now increased to a total of six and the partners of this new venture able to deliver in the area of desserts. Now, effort is actually being put into crafting tempting savory options.

 

Tops among them is the tiramisu that’s the offering Fabian von Hauske Valtierra, one of those partners. Choosing to go with lemon sponge cake instead of the traditional ladyfingers, the chef offers a filling rendition that offers samples of bitterness and sweet-tasting creaminess. That bitterness arises in part from the caramel that’s included.

 

Accomplishing this feat is done by managing a convergence of Cynar, rum that’s been lovingly aged and some espresso. While offering hyperbole is the easiest way for a restaurant to tout their offerings, the fact that an avid fan base for this dessert has been created in the span of just six weeks of operation pretty much says it all.

 

Baking the sponge cake daily, the tiramisu is actually made the night before it’s served to guests.

 

French, Indian, and the All-American Ball Park: NYC Food Scene

The New York City food scene provides the state with the good, the tasty, and the downright out there. Plenty of mom and pop spots have stood the test of time, but the market is forever changing to make room for the rookies. Surely to sustain success in such a bustling city, it is important to compete with the best by offering cuisine that nobody else has. Restaurants in the city must add flair and pizzazz to an otherwise boring dish, which is just what these culinary geniuses are doing, as reported by Eater NY:

 

The Bombay Bread Bar

 

This Indian restaurant offers a multitude of cuisine focusing on- you guessed it- bread. Stuffed naans, bhel puri, and Indian street foods are a feel local favorites offer by the restaurant. A plethora of chutneys elevates the bread at this establishment and menu items like the tandoori octopus depict just how broad the cuisine is at the Bombay Bread Bar.

 

Yankee Stadium, Specifically Parm

 

While most would not consider hot dogs, peanuts, and popcorn gourmet and edgy cuisine, the restaurants located within Yankee Stadium are as fresh as they are upscale. Though Parm offers classic appetizers, like mozzarella sticks and meatballs, they throw a curve ball once in a while by offering outrageous items, including their buffalo cucumbers. Their award winning sandwiches are available for both take out and to eat in house, too.

 

La Mercerie

 

The restaurant will have you dreaming of the Eiffel Tower after you have enjoyed some delicious, authentic French pastries. An open kitchen shows guests just how gourmet food is created–with talent, patience, and a true passion for French cuisine. An extensive wine list ensures that the pastries won’t be the only indulgence you shall partake in during your visit.

Serving Up Burmese Cooking in Brooklyn

Rangoon Spoon is a relatively new restaurant that opened its doors last year in October. Located in the Gravesend neighborhood of Brooklyn on 86th Street, the Burmese eatery is owned by Amy Tun, a Myanmar (formerly Burma) immigrant who moved to the United States back in 2005, when immigration policy allowed more Burmese people to enter in order to escape their oppressive country. She cooks her authentic cuisine together with her older sister, Winnie Catungal, and husband, Danny Aung.

 

Ligaya Mishan, a writer for the New York Times, has recently written of her eating experience at the Rangoon Spoon, specifically highlighting and describing the process of making shan tofu, a chickpea recipe unrelated to soybean-based tofu. After the chickpea flour is soaked overnight, then drained and soaked, again, then simmered and churned before being chilled, the final product is a food resembling bean curd and mung bean noodles. Ms. Tun then cuts it into strips and lightly covers it in garlic oil, fish sauce, and tamarind paste.

 

There hasn’t been a Burmese restaurant in Manhattan since 2016, when Cafe Mingala closed after over twenty years in business. Mishan of the NYTimes states that you could still find hints of Burmese cuisine in Chinese restaurants, though it was sparse. That gap was filled when Together, another Burmese restaurant, opened in March of 2017, which also serves sushi (a Japanese staple), followed by the opening Rangoon Spoon in October of the same year, though they focus solely on Burmese cuisine.

 

Ms. Tun and her staff also cooks up house-made fish cakes, a succulent pork belly outlined by pungent shrimp paste, and braised beef shank that’s oh so tender. The food is relatively inexpensive and reservations are gladly accepted.

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