The Daily Meal food website released a list of the best food trucks in America on Friday, and five New York food trucks made the grade. From lobster to barbecue, the Daily Meal celebrated the best food vendors on wheels that the Big Apple has to offer.
The site ranked the Cinnamon Snail truck first among New York food trucks and the eighth best food truck in the country. Created by chef Adam Sobel and family, the Cinnamon Snail food truck features a menu full of vegan takes on popular dishes. From its famous Korean Barbecue Seitan to Bourbon Hazelnut Pancakes, the truck’s menu has been a hit with patrons both in New York and in New Jersey.
The distinctive blue and tan trucks of Luke’s Lobster have been trundling through New York since 2009. With their focus on sustainable seafood and penchant for slathering their delicious lobster rolls in vast quantities of butter, Luke’s Lobster has gained a loyal customer following over the years. The Daily Meal ranked the seafood restaurant on wheels 31st in the nation.
Taïm Mobile’s distinctive Middle Eastern cuisine has become a staple in New York City. Since 2005, husband and wife duo Stefan Nafziger and Einat Admony have been dishing out their tasty falafel to hungry diners. Their special roasted red pepper tahini helped them to earn a top spot on the Daily Meal’s list.
Although Korean-Mexican fusion started in Los Angeles, Edward Song’s Korilla BBQ food truck has captured taste buds in New York since 2010 with its tasty bulgogi burritos and pork tacos. The truck’s bacon kimchi fried rice and beef chosun bowl helped to snag the 78th spot on the list as one of the country’s best food trucks.
Uncle Gussy’s food truck earned the 94th spot on the list. The aqua blue truck can often be seen in Midtown dishing out grilled souvlaki and savory yellow rice to famished customers. Uncle Gussy’s also holds the distinction of being on Yelp’s list of the top five food trucks in New York City.
It takes a lot of hard work, responsibility, and no doubt a bit of luck on your side to succeed. It takes a lot more than that to become a global leader in your industry and to be considered a pioneer and an innovator takes even more. Make no mistake, however, all of those words, success, global leader, pioneer, and innovator can all be applied to OSI Industries, and they earned every one of them. OSI hasn’t always been the multinational, multi-billion dollar food supply chain originator that it is today, however, they started out like so many other mega companies, small and with one man doing his damndest to make it, not for his shareholders but for himself and his family. In the case of OSI that was Otto Kolschowsky, and he wasn’t interested in being the number one provider of protein products to food distribution chains all over the world. Otto just wanted to make a comfortable living for him and his family, so that the American dream that his father had when he emigrated from Germany would be a little bit closer to reality.
Otto came from a long line of butchers, it was a trade he had learned from his father who worked in the meat packing plants after arriving in the United States. For that kind of work, at the end of the 19th century and into the newly born 20th century, Chicago was the place to be. Otto knew the business and he knew meat, and he decided that there was no better way to make use of his talents than to open his own meat market in the Oak Park area of the West Side of Chicago. It was an area that was filled with people just like him, German immigrants, and their children. These were his people, and he knew what they wanted and needed to feed their families the kind of dishes that they were used to in the old world. He was right, of course, the people of the neighborhood took a quick liking to not only the quality of his meat but also the high standards that he had for customer service. Soon word spread and Otto was getting customers from other neighborhoods, other ethnic groups, and they all wanted the same thing, they all wanted Otto’s high-quality meat.
Someone else took a notice of Otto as well, the restaurants and hotels in the area. They wanted Otto’s meat to be in their kitchens, and on their tables. They wanted to provide the best quality products to their highly discerning clientele, and in Chicago at that time, the best meant Otto. Soon Otto had to expand his business, bringing in his two sons, and growing out the operation to include a wholesale distributorship as well. It was a great time for the Kolschowsky family to be sure, but little did they know that there was one more major customer who had heard of them, and that customer was about to change their lives, and indeed change the world.
Roy Kroc was making quite a name for himself, serving up hamburgers from drive-in stands that he called McDonald’s. In fact, he was making such a name for himself and had done such a good job getting McDonald’s to be a household name, that the company could not keep up with the growth of its franchise operations in terms of product supply. They needed to increase their supply chain network, and as such began expanding their partnerships with local, regional providers of the high-quality ingredients that they needed, and that the customers who had quickly grown to love McDonald’s demanded. In the upper Midwest, they decided that Otto & Sons was just the kind of partner that they needed. It was a decision that would change both companies forever.
Soon, McDonald’s would expand their relationship with Otto & Sons to make them the sole provider of proteins to their entire system in North America, and eventually most major countries. This expansion led to not only a larger network operation for OSI Industries to serve the needs of McDonald’s, but also to begin expanding their customer base to provide product offerings to other large distribution outlets as well.
Today OSI Industries is the largest originator of proteins to the food service distribution sector in the world. The company operates 65 facilities in 17 countries on five continents. All told OSI Industries employs 20,000 people directly and thousands more when you take into account the jobs created upstream in their own supplier network. OSI helps to keep farmers and ranchers in business all over the world by giving them a guaranteed market outlet for their products that is independent of the ups and downs traditional commodities can be dependent on. OSI has become the largest producer of alternative proteins for special needs in areas such as India, where they offer beef alternatives, and Israel and the greater middle east where they provide pork and shellfish alternative, as well as foods which are able to be certified halal and kosher respectively.
Indeed, it has been a long journey over the last century, and a lot has changed for OSI from the time that Otto stood behind his meat counter and talked to the housewife from down the street. One thing has not changed, however, OSI is still committed to providing the best products of the highest quality to customers who demand and deserve the best and in doing so with an interest to treating everyone fairly and undertaking responsible and ethical business practices in everything that do every day.
For details: www.indeed.com/cmp/Osi-Group
April 2018 has been a difficult month for restaurant lovers in New York City. Specialty, ethnic and trendy eateries are closing their doors all around the city; in some cases, the owners intend to open elsewhere, however, quite a few do not have immediate plans and may not seek new ventures in the restaurant industry. The following is a rundown of the pubs, bistros, cafés, and restaurants closing this month across the boroughs:
McAleer’s Irish Pub
Located in the Upper West Side, McAleer’s has been pouring pints and servings shots of fine whiskey for more than six decades; alas, its closure was announced on Facebook earlier this week. According to a report posted by Eater NYC, the McAleer cousins from Northern Ireland started the pub in 1953; it started off as a hole-in-the-wall bar and progressed to an authentic Irish pub serving traditional snacks such as fish and chips as well as bangers. McAleer’s was once featured on the television series “NYPD Blue.”
This trendy East Williamsburg eatery closed down without notice in mid-April. The owners did not give much notice, although the Williamsburg restaurant market has become extremely competitive in recent years.
One of the best Spanish restaurants in the city is closing due to the transformation of the historic Chelsea Hotel, but it is expected to reopen later this year.
Located in Tribeca, this Puerto Rican restaurant is used to getting favorable reviews; however, the high cost of rent in this district may have played a part in the owner’s decision to close down. Sazón is expected to pop up at a different location in the future, but there are no estimates as to when this may happen.
The future of this West Village restaurant is uncertain; what is known, however, is that the landlord has taken possession. Although the owners have said that the situation is temporary, frequent diners believe that permanent closure is imminent.
On Monday, teenage chef Flynn McGarry rolled out the first stage of his new restaurant Gem. McGarry has spent the past five years wowing New York City palates with a series of pop-up offerings. At the tender age of 19, he has finally launched his first permanent restaurant in Manhattan’s Lower East Side.
McGarry found a love for cooking at an early age. As a toddler, his favorite activities were playing in his toy kitchen and dressing up as his favorite chefs for Halloween. The son of a professional photographer and a television executive, he grew up in Los Angeles. His parents encouraged his love of fine cuisine by building him an upscale kitchen in their home. At the age of 11, McGarry launched a supper club called Eureka, where he regaled family friends with sophisticated culinary creations. At age 16, McGarry took his popup concept to New York, offering tasting menus in different venues. He even spent some time working at Grant Achatz’s Aliena in Chicago and briefly apprenticed with Daniel Humm.
McGarry has become something of a cooking celebrity. His career has been closely followed by the New York Times, and he has appeared on talk shows like Late Night with Jimmy Fallon and Larry King Now. NBC even tried to make a comedy series based on his career, but the show was never picked up. His Instagram account has over 75,000 followers, and a documentary about his life recently premiered at the Sundance Film Festival.
With his new restaurant, McGarry hopes to bring his unique twist to cuisine to a wider audience in New York. The restaurant is divided into two parts: The Living Room and The Dining Room. The Living Room serves cafe-style food like pastries and the Dining Room will feature a sit-down menu when it officially opens on February 27.
While most teens are just content to hang out with friends, Flynn McGarry is busy cooking, running restaurants, and setting himself up for success. Eating at his pop-up restaurants and special events has cost guests over $100 a person, which is even more impressive given the amount of talent that NYC has to offer.
McGarry has continued to focus on his business ventures, working on opening Gem, his first permanent restaurant. Gem has a unique concept, being split into two sides. The Living Room is the more casual part of the restaurant and has just started to serve up coffee and pastries. It’s now open daily from 8am to 5pm.
At the end of February, the other side of the restaurant – The Dining Room – will open up. It will provide guests with a fine-dining experience, serving up a set menu for $155.
McGarry thought back to his time hosting dinner parties when coming up with the menu and design of The Dining Room. He wants people to get settled in and enjoy drinks before nibbling on small dishes. Then, a pasta course and meat course will be served, with people being welcome to stay as long as they like. The chef takes advantage of his skills with house-made pasta and all part of an animal, and diners can expect seasonal changes as the restaurant continually strives to use fresh ingredients.
The young chef has staged at world-class restaurants, including Eleven Madison Park, Alinea, and Next. He started cooking for others when he was 12, and he moved to New York when he was 16.
Gem is located at 116 Forsyth Street in the Lower East Side.
Sheryl Underwood is a talk show host, actress and comedian. As a guest on the Steve Harvey Morning Show, she discussed how wonderful her results continue to be, using Dherbs.com vegan herbal cleanse. Sheryl stated that she lost 5 pounds in only a few days. While continuing to use the vegan herbal cleanse, Sheryl exercised and drank water to obtain optimal results. She discussed the fact that she can attend her next event feeling confident and looking great!
Because Dherbs.com Full Body Cleanse is a vegan product, it’s great for anyone to use. Some benefits of using the cleanse that Sheryl talked about include:
- Weight loss
- Enhanced energy levels
- Improved libido
- Improved immunity
- Eradication of cravings such as junk food and sugar
Many people don’t realize that they feel tired because of excess waste (up to 25 pounds) in their bodies. Processed and fast foods have become a way of life for many people, contributing to illness and diseases. Cleansing the body is not only excellent for restoring energy levels, but also for eliminating parasites, mucus and worms in the intestines.
Mind, spirit and body come together when the body is free of toxins; energy levels return and a feeling of self-assurance is restored. There are testimonies that using Dherbs.com Full Body Cleanse has changed the lives of those who use it.
Sheryl Underwood is a celebrity, could endorse any other body cleanse on the market, but she chooses to speak with enthusiasm about this amazing product because it really works and the results are life changing.
No matter how you slice it, pizza is one of the most satisfying foods on the planet. Just ask the millions of New York City strong who enjoy getting a slice to go. In Manhattan alone, there are 362 local pizza restaurants, according to an item in the NewYorkDailyNews.
Most of these pizza parlors serve up slices from a round pie with thinner crust, because that’s been the longtime tradition. Watch out, folks, because things are about to change in 2017. That’s right; NYC is turning square, but in a grande way.
Don’t be afraid of the dimensions, ladies and gentlemen. The square slice will feature thicker dough, heartier toppings and a deeper gastronomical satisfaction.
Square pizza is the trendy food item of the new year in New York City. You won’t have to worry about all the good stuff sagging from your slice, because you won’t even have to fold your pie. Square pizza has a sturdy form with nice crispy edges.
The culinary landscape has begun to change in the pizza world, taking us all back to our youth, when square masterpieces full of molten cheese and sauce were a thing of beauty in school cafeterias.
BonAppetit says the trend is on and stretching across the country.
In New York City, pizza lovers can go square at eateries like Scarr’s Pizza on Orchard Street, where an 18 inch by 12 inch pizza will run you $26. There is Brooklyn’s Williamsburg Pizza, which offers classic NY slices at $2.50. Some folks prefer the square kale-sausage-and-Taleggio slice, where vintage meets edgy.
Emmy-Squared in Brooklyn also serves it up hot and non-circular. The restaurant is big on Detroit-style pizza, and residents love the crisp square pies with the yummy, springy dough.
Go on, America; get square.
There are numerous restaurant chefs in New York who offer a bit of advice on how to fix some of the common problems associated with Thanksgiving dinner. One of the common fails is to have lumpy gravy. It could be because you don’t let the gravy simmer long enough on the stove, or you might add too many dry ingredients, which can easily make your gravy full of lumps. Transfer the gravy to a blender so that you can get it smooth to go over the turkey, potatoes and other items. If it’s too thin, add very small amounts of flour until it’s the right consistency.
Sometimes, stuffing can just get too soggy. This is a dish that isn’t appealing at all as there’s too much moisture. Spread the stuffing in a thin layer in a larger dish before putting it back in the oven to bake for a few minutes. This will help to remove some of the moisture, giving it a beautiful crunch. If your stuffing is too dry, then pour a but of belted butter and broth over the top. Don’t add too much because you’ll end up with the soggy stuffing that you don’t want.
If you don’t thaw out the turkey all the way, then it can turn out to be a burnt disaster on the outside and not done on the inside. Submerge the turkey in cold water until it’s thawed. You can also cut the turkey into slices to make it easier to cook.
When guests come to the house for Thanksgiving dinner, there are a few things that they should do while at the table and a few things that you should do as a host. One of the things that you want to do is to take a dish if you are a guest. You should take something even if the host tells you not to worry about bringing food. Even if it’s a simple pack of rolls or a pie, it shows that you’re thankful for being in the home with family and friends.
Show your thanks to the host by taking your food in a new dish that the host can keep. It’s suitable to take the food in a disposable container so that the host doesn’t have to wash dishes, but it’s a better idea to take what you prepare in a baking dish or bowl. If you have other plans that come up, don’t wait until the last minute to let the host know about them. Keep your plans with the host if something changes in the day or two before the holiday. The host has likely gone to a lot of work to prepare the meal for you, so the least that you could do is show up at the house and enjoy the company. If there’s a true emergency, then that’s different, but if you simply don’t want to go, then that could be a little on the hurtful side to the host.
When it comes to Thanksgiving, you want your meal to be as easy as possible to serve and eat. You can easily make your Thanksgiving meal ahead of time with tips from some of the best restaurant chefs in New York. The main dish of roast turkey can be prepared in the days before Thanksgiving and frozen. Add a bit of butter on top of the turkey to put moisture back into the meat.
Turkey or chicken stock can be used to make gravy that you can also freeze and heat up to serve with dinner. Add a little salt and pepper when it’s heated for flavor. Green bean casserole is a popular dish for Thanksgiving. You can make the casserole before Thanksgiving and freeze it for a day or two. When you heat the casserole, top it with onions instead of freezing it with the onions. Whipped sweet potatoes are a delicious dish that can be made ahead of time. When you reheat them, add chopped pecans, brown sugar and marshmallows to complete the dish. If you want to freeze your stuffing, then consider pouring melted butter and broth over the top of the dish when it’s reheated so that it has a bit of moisture. Almost the entire Thanksgiving meal can be prepared ahead of time so that all you have to do is take the dishes out and heat them before putting them on the table.