The West Village is now home to Bleecker Street Luncheonette, a new gluten-free restaurant. Located at 270 Bleecker Street, the café is the brainchild of chef Joseph Pace, the former owner and chef of popular Italian eatery Risoterria, which closed in 2016. Pace has returned to the site of his old business to try again with a Middle Eastern-themed venture. However, his love for gluten-free offerings has not diminished.
Pace began his love affair with delicious food at the University of Arizona where he studied agronomy and meat science. He went on to serve as the executive chef at the French-style restaurant Petrossian in Midtown Manhattan. After three years at Petrossian, Pace left to start his own establishment in 2000.
With Risoterria, Pace anticipated the gluten-free craze. Initially, the restaurant attracted patrons suffering from celiac disease. Unable to enjoy conventional bread and pizza, diners flocked to Risoterria in droves to enjoy delicious meals made without wheat and oats. The restaurant even offered gluten-free beer. Eventually, guests without gluten sensitivity came to Risoterria to enjoy healthy dishes like saffron risotto and mushroom panini.
In 2015, Pace opened a new branch of Risoterria on Amsterdam Avenue in the Upper West Side. Unlike its predecessor, the new location was not a success and closed after only six months. Due to the skyrocketing cost of rent in Greenwich Village, Pace was finally forced to shutter the original Risoterria in 2016.
Pace has emerged from retirement to try again in the same space, persuading his old landlord to rent him 270 Bleecker Street for a new concept. He launched Bleecker Street Luncheonette in late March. The name is an homage to the Bleecker Luncheonette, a long-defunct establishment once famed for its green minestrone and eccentric Italian owners who refused to print menus. The Bleecker Street Luncheonette’s menu includes grilled lamb sandwiches and Lebanese-style kofta. True to form, the eatery also offers gluten-free pita and biscuits.
While New York has always had a great reputation for serving good pizza by the piece, many people may not realize how much of the city’s history is tied to this little piece of pie.
America’s First Pizzeria in NYC
The Pizza Hall of Fame says that Lombardi’s in Manhattan was the first pizzeria in America. The first pizzas was served to local workers as a lunchtime treat in 1897. In order to make these pizzas easy for workers to grab and take with them, they were wrapped up in paper and tied with string.
Coal-fired Ovens for Pizza
When people from Naples, Italy, started arriving in the city, they brought their love for wood-fired pizzas with them. They discovered, however, that wood in New York City was much more expensive, so they soon changed to baking pizzas in coal-fired ovens.
Introduction of Deck Ovens for Pizza
New York-style pizza continued to be baked in coal-fired ovens until the 1940s when the first deck ovens were introduced. While there are still several establishments in the city that use these deck ovens, a more recent trend has been to return to using wood-fired ovens.
Five New Pizzerias Coming to NYC
If you love pizza, then there are several new spots around New York City that you will want to check out. Una Pizza Napoletana is set to reopen in Manhattan serving Neapolitan-style pizzas. Joe & Pat’s Pizzeria is also set to open in Manhattan after delighting diners on Staten Island for several years. Matt and Emily Hyland are set to open two new pizzerias in the East Village. Finally, Beebe’s is poised to open in Long Island City.
New York City is getting a new pizza destination. Beebe’s, a popular restaurant in Long Island, opened a few weeks ago and are serving pizzas designed by famed chef Lou Tomczak. Situated inside the Boro Hotel in Long Island City, Beebe’s offers traditional New York thin crust pizza, layered with delicious toppings such as prosciutto and sweet fennel sausage.
Fired in a classic brick oven, each crust is made from scratch, then fired up briefly in a gas oven set to 700 degrees. This gives the thin crust the strength to support the toppings without tearing, and the pie finishes baking in a wood fired oven.
Like many upscale pizza restaurants, Beebe’s offers more than just pizza, serving a variety of pastas and other Italian-inspired fare. But the restaurant isn’t all Italian, either. Chef George Mandakas contributes a variety of inspired takes on classic ideas, such as avocado toast for breakfast. Beebe’s is an all-day restaurant and serves a full menu, so you’re not limited to a pasta lunch or pizza dinner.
As you might expect, beer and wine are also on the menu. Beebe’s has several different beers on tap and offers a complete wine list. So whether you’re looking for a pint with lunch or want to share a bottle with your friends for dinner, you have options.
The next time you’re in the area, stop in and see what Beebe’s has to offer. It’s located between 38th and 39th Street in Long Island City, and it’s open all day long.
Living in New York City comes with a lot of perks. High on that list of perks is an abundance of downright delicious eateries. With a huge, multi-ethnic population that includes immigrants from all over the world, the Boroughs are home to an endless variety of food.
If you’re a foodie like I am, you love to try new restaurants. If you’re looking for something new to try, there are a number of exciting new restaurants to visit. Here are five of my favorites (in no particular order).
NYC is no stranger to Greek food; vendors selling lamb gyros on the streets are a dime a dozen. Akrotiri is different, however. Greek food with a spin, this hip new tavern specializes in Greek-style seafood. Their website isn’t up-and-running yet, but you can find Akrotiri on 30th Avenue in Astoria.
In a city famed for its pizza, PQR (short for Pizza Quadrata Romana) offers something a little different: a traditional Italian (Roman) style pizza. These artisanal pizza pies are made with unusual ingredients, such as thin-sliced potatoes or buffalo mozzarella. The restaurant is located on 2nd Avenue on the Upper East Side.
Davelle is an all-day Japanese café situated in the Lower East Side. Housed in a gorgeous brick building, they serve up an array of exciting flavors to accompany your lattes, cappuccinos and cold brews. Check out their website for a complete menu.
Sherry B Dessert Studio
If you’ve got a hankering for something sweet, you need to swing by Sherry B Located in the middle of Hudson Street, you’re sure to find something to tickle your sweet tooth. Whether it’s one of their signature cookies, a delicious ice cream sandwich or a marshmallow sandwich coated in candied sugar, Sherry B is the place to go.
Mexican dishes in New York that have either enchilladas or chicken as the central aspect of the meal have a sauce on them that’s become known in the city as mole poblano. This convergence of countless ingredients gets roasted and then simmered, a process that multiplies the flavor considerations.
The poblano portion of the name is based on the belief that this concept originated in Puebla, a state in Mexico. The exotic blend of aforementioned ingredients includes such strange bedfellows as chocolate and onion. However, tomato and chilies are usually tossed in to give it that sense of Mexico.
In the area, Long Island City’s Casa Enrique, their attempt at mole uses things like raisins and sesame seeds. It also goes beyond simply focusing on that Mexican state of Puebla and drilling down further to a community known as Piaxtla. What the diner gets is more sweet than might otherwise be expected.
On Willis Avenue, those in La Morada have the opportunity to go even farther wehen it comes to choices. That’s because six different considerations are available, represented by colors like green and black. The green, or verde, combines herbs and jalapenos, while the black, or negro, has at its core a chile that’s darker in texture.
Two Sunset Park places that prominently feature tacos on their menu don’t shy away from offering their own take of mole poblano, esch going in different directions. Tacos El Bronco’s dish is more tart and definitely brings the heat, while Tacos Matamoros is definitely in the sweet vein with cinnamon and chocolate notable additions to this version of poblano.
Given the melting pot that is New York, it’s inevitable that a further breakdown of cultural cuisine has become a necessity for restaurants to make their mark, with mole poblano the latest addition.
The idea of opening up a pizza place in New York might seem to be foolish, given the mountain of competitors that any newcomer would face. Yet Lou Tomczak believes that Beebe’s in Long Island City will be unique enough to deliver regular patrons as well as guests of the Boro Hotel, where the new establishment opened up in mid-March.
Extended proofing and fermentation of the dough serves as one of the centerpieces of this strategy. Combining that with thin coverage around the edges makes the base soft enough to almost melt in the mouth, with rapid delivery of each pie the result of a 700-degree blast of heat for up to four minutes.
That gives more of a Staten Island vibe to the pizza, yet it’s distinct enough to stand on its own. Specials for each season will be one of the hallmarks, with squash this fall coming right after pesto during the summer months. In addition, the Campfire will blend pizza staples mushroom and olive oil with the dual impact of Pecorino and smoked mozzarella.
The sausage that goes on these pizza will be fresh and made in-house, guaranteeing that attention to detail on all options is in place. Tomczak’s previous efforts at pizza had a square look to them, while these efforts will be more traditionally round, with another nod to old-school pizza-making being the hint of pies made within coal-oven stoves.
Yet to simply call Beebe’s a pizza place wouldn’t do justice to the all-day serving that will take place. Breakfasts will have things like a han-and-cheese melt, while heartier meals later in the day will offer up things like the combination of arugula and chicken Milanese. Those with sweet tooths will be wise to take advantage of things like Nutella bread pudding and different cheesecakes.
On a regular basis, I purchase and eat several different brands and types of potato chips, including some Frito-Lay varieties. When I saw an article about a shortage of Frito-Lay snack chips in NYC on the Grub Street website today, I just had to read it.
According to the Grub Street article, bodegas and other small food stores throughout NYC are not receiving regular deliveries of Frito-Lay snack chips because many of the company’s local delivery drivers have quit their jobs.
It turns out that Frito-Lay is changing the pay structure for its delivery drivers nationwide, and some of the route drivers in NYC have been unhappy about the changes. The new pay structure will offer drivers a higher base salary, but will eliminate the highly profitable commissions that some drivers prefer to receive.
Approximately 20 percent of the Frito-Lay route drivers in Brooklyn, the Bronx, midtown and lower Manhattan have left their jobs because of the pay changes.
It is stated in the Grub Street article that some Frito-Lay drivers in urban areas that contain numerous small food stores were earning six-figure incomes with the commissions that were previously available.
While Frito Lay has been trying to cover the stores that were serviced by the former drivers, lots of store shelves in the city do not have any Lay’s potato chips, Fritos, Ruffles chips, Grandma’s cookies, Cheetos or Cracker Jacks to offer to their customers.
Some store owners are so desperate for Frito-Lay snack products, they are reportedly approaching drivers who are doing their routes, and trying to gain access to snack products from them.
Did you know there isn’t a Walmart in New York City? For those who live in other cities, it might be hard to believe. Many of us live in a state where there’s practically a Walmart every 5 miles. For New Yorkers, it’s different. They’ve always said no to Walmart anytime they’ve tried to come in and build. Walmart put up a good fight, they tried to state that they would bring jobs and cheap food but New Yorkers weren’t having it. They didn’t want the giant retailer in their neighborhoods.
Not all New Yorkers, however, were happy with the decision to have zero Walmarts in their city. Everything is so expensive and many would love to have a break in grocery store prices by shopping at Walmart. Well, it seems that a compromise has been reached. According to GrubStreet, Walmart is working to offer same day grocery store delivery in New York City.
If you live in the city, you can get all the products you would normally without ever having to set foot inside of Walmart. It seems that it will be a win-win for everyone involved. It also should appease Walmart for at least a little bit. Since there is no physical location, Walmart will partner with Jet which already sells grocery stores online. This service is actually pretty affordable. A $30 minimum needs to be met and delivery will cost a little under $10. This new idea is hoping to expand into other cities, as well. It seems that grocery store delivery services are all the rage, especially for those who are too busy to factor it into their day. It’ll be interesting to see if New Yorkers utilize this service. After all, they never wanted a physical location but whose to say they won’t want the groceries delivered to their door?
New Yorkers are always on the go. That’s because they have busy lives in a fast-paced city that never stops moving. For many, it’s hard to find time to sit down and just relax for once. This includes meal time. Many people simply don’t have the time in their day to take an hour lunch at a local establishment. Not to mention, New York restaurants get pretty packed quickly. Therefore, sometimes it’s just easier to do a grab-and-go lunch which usually involves some sort of snacks like chips.
Well, bad news for New Yorkers. They may soon struggle to find their favorite chips at gas stations and convenience stores. According to GrubStreet, Frito Lay has a delivery driver problem. They allegedly cut the pay of drivers which forced many to quit. Now, they have to take the delivery drivers they do have and spread them thinly across New York in order to make sure that all areas are covered.
This is bad news not only for the stores that carry Frito Lay products but also for the customers. If you live in the area, and you head to your favorite store, chances are that you’ll see a blank shelf where Cheetos, pretzels, Doritos, and more used to be. Shop owners don’t want to lose their business. Therefore, some are actually getting quite desperate and even ambushing drivers on their routes to try and get some Frito Lay snacks from them.
Hopefully, this gets resolved quickly. It’s hurting literally everyone involved. New Yorkers need their chips. It’s a staple that helps them get through their day. Convenience stores need these snacks since that’s where a decent portion of their revenue comes from. If someone comes in and sees an empty shelf, they might find a different store that has the snacks stocked.
The closing of any eating establishment is a sad time, especially for those who pay their bills with the money earned by working at them. Such is the case for the employees of the Silver Spurs diner, which recently announced that they’d be closing their doors at the end of business on March 29, citing a precipitous drop in business.
It wasn’t always that way for Silver Spurs, which opened the first of its two stores way back in 1979. The original, housed on Broadway and East Ninth, closed up shop on December 22, 2013, due to the expiration of its lease that came about after the building’s landlord increased the rent. Instead of another New York original in its place, yet another Starbucks took over.
This closing is for the diner that opened on Houston and Laguardia in 1996 and went on to thrive for 20 years. However, two years ago, clear signs of a business dropoff became evident, enough so that the 24-hour weekend availability came to an end. Not sensing any uptick was in the offing, ownership decided to throw in the towel.
The manager of Silver Spurs, Kiki Bourekas, became so ubiquitous within the diner that the locals who found a comfort zone there unofficially changed the name to Kiki’s. Others who found the place to be a welcoming haven were students from the local colleges and universities. Bourekas’ uncle, an aficionado of Westerns, came up with the theme nearly 40 years ago, with the concept managing to thrive in an urban environment.
While no official information is available on exactly what type of place will inhabit Silver Spurs former home, rumors are swirling that plans for a high-brow ice cream store are in the works. In other words, something foreign to Silver Spurs’ marketing focus.