Given the multicultural aspects of New York City, finding a way to merge those cultures with the world’s most popular sport should be the ticket to success. That appears to be the case with a number of different sports bars that cater to those who consider soccer to be that sport, even if the rest of the world refers to it as football.
Each of these places is open virtually around the clock in order to accommodate the time differences that have soccer matches starting before most people have awakened or ending long after they’ve gone to bed. The differences in food offered is something that may not be as important to the clientele as the number of different types of alcohol available.
Much of the food in places like Smithfield Hall NYC, Banter or Football Factory at Legends is basic, with a nod toward focusing on the specific demographic or culture. For example, at the Paulaner Brauhaus, German fare is the big lure. While one of the big sellers is the bratwurst burger, there’s also five on-site beers brewed here to choose from for avid fans, who can also chew on pretzels as they watch.
Banter is so focused on delivering a soccer vibe that even the urinals are decorated in the spirit of a soccer goal. While that may be a tad extreme for some, the rustic approach the bar takes gets things back to basics. That is until someone who walks through the doors gets a look at all of the different draft beers and hard liquor options that are ready to be served.
Soccer brawls may be common across the pond, but Football Factory at Legends manages to accommodate an estimated 40 different groups of fans that are there to watch their teams.
One of the great things about the food and restaurant scene in NYC is the frequent openings of new dining spots throughout the five boroughs.
A few minutes ago, I read a current online article that tells about the opening of a brand new restaurant in the East Village neighborhood. The restaurant is named Out East, and it’s located at 509 E. 6th Street, at Avenue A.
Out East features an inventive menu that contains a large assortment of seafood dishes, as well as a nice selection of vegetarian, meat and poultry offerings. The restaurant offers two floors of dining and drinking space, with two bars on the premises.
Starters on the opening menu at Out East include Mediterranean mixed olives, beer battered baby octopus, and a charming tomato gratin, made with preserved tomatoes.
The article that I read about Out East mentions how the restaurant is one of several NYC eateries that are including tuna tartare on their menus. The version of this raw tuna dish that Out East provides is made with yellowfin tuna, basil, and sunflower.
A range of other raw seafood items, such as marinated mackerel, bay scallops, chilled lobster, and black bass carpaccio are also listed on the menu at Out East.
Duck breast with mushrooms and hazelnuts, hot-smoked trout, seared culotte steak, and an incredibly delicious-sounding charred sausage-stuffed leeks, are some of the entree options that Out East is offering.
It’s nice to see a restaurant featuring an appealing main dish that uses leeks as a primary ingredient. In my humble opinion, leeks are delicios vegetables that are way under-utilized.
At any rate, it’s good to see a high quality new restaurant such as Out East opening in the city.
New York is always an exciting trip. Whether you are going shopping or simply sightseeing, you are in for a treat! However, the New York City food scene is particularly amazing – and, well – it’s expanding. If you find yourself in New York City without knowing where to order from, you’re bound to need some fuel in order to get through the busy day. Here is a list of go-to places in New York City.
One of the latest and most happening restaurants in New York City is based on a popular director many of us have come to love. In fact, a Tim Burton–themed bar is coming to New York City. The bar will also serve dishes such as Edward Burger Hands, Cheshire Mac and Victor Van Pork. Their drinks are served based off of Tim Burton’s movies, such as the Chocolate Factory martini and a pumpkin-infused “This Is Halloween” drink from the popular movie A Nightmare Before Christmas. Let’s just say this is a perfect place for Halloween!
However, not many people feel the need for a scary or creepy bar, despite how intriguing it is. There are a ton of die-hard Tim Burton fans out there, so it’s most likely going to be a success. Here is another upcoming New York City restaurant you will enjoy: Made Nice.
This restaurant opened simply days ago (April 24th, 2017, to be precise) and it is a more traditional way of eating in New York City. This new and trendy place is known as a fast-casual version of EMP food. The images of the food on their website look absolutely captivating, with dinner menus such as chicken avocado, quinoa falafel and even curry cauliflower. This is one of the restaurants you need to try out due to its large menu and comfortable, relaxed atmosphere.
These are only two new up-and-coming restaurants you will see in New York soon, so don’t miss out! Go to the Tim Burton restaurant during Halloween and Made Nice for whenever you are sightseeing or touring the wonderful streets of New York.
Nordic cuisine does not normally make Top Ten lists in lifestyle magazines; however, 2017 seems to be a pleasant exception. Aska, a New York City restaurant that specialized in Scandinavian food, recently topped the list of GQ Magazine’s best American eateries.
Aska is adequately located in the trendy Williamsburg district of Brooklyn, a neighborhood often labeled as the “hipster capital of the world.” Nordic cuisine can certainly be considered exotic for most American restaurant goers, and thus it fits perfectly in Williamsburg since diners in this part of town are not afraid to try something different.
According to foodie website Eater NYC, Aska gets four stars overall, although it could easily merit five stars in terms of menu innovation. One of the most interesting delicacies is a ramekin of ashes burnt from the heart of a lamb. Traditional ramekin dishes are served in fireproof dishes and typically feature eggs and breadcrumbs; the ashes of a young sheep’s heart are certainly unusual, but the Eater NYC reviewer found the experience delicious.
Aside from being a place where diners can discover Scandinavian gastronomy, Aska also offers organic ingredients and naturalistic touches. As can be expected from a Nordic restaurant, the menu is heavy on seafood caught in the frigid waters of the North Atlantic. Aside from shellfish, Aska also offers a few variations on congealed pig’s blood, which is served pâté style on crackers or as a truffle snack. This is not a budget bistro; a full dinner for two with the requisite wine pairings can run more than $700.
As of 2017, the NYC restaurant scene boasts five places where diners can enjoy Nordic cuisine; in 2017, however, Aska is taking the lead and will certainly appeal to those who are curious about traditional Icelandic, Norwegian, Finnish, and Swedish meals.
Some of the top restaurants in New York offer ways to make spring weeknight dinners appealing, appetizing and healthy. A roasted chicken with fresh herbs and vegetables is a delicious way to celebrate the new bounties that spring has to offer. The best thing about this dish is that you only need one pan or dish to prepare the meal. You want to let the chicken roast for about 20 minutes before adding the vegetables to give the chicken time to cook.
Any kind of pasta can be made into a spring meal. All you have to do is add a light dressing of honey, vinegar or other ingredients that you enjoy. Slice a few cucumbers, small tomatoes, peppers and other vegetables to give color to the dish. Another way to make a pasta dish fresh and appealing is to add shrimp or small pieces of crab or lobster. Squeeze a fresh lemon over the pasta and meat for a delicious meal.
Tilapia and other types of fish that are a bit lighter in texture and seasoned with lemon pepper are ideal for a spring meal during the week. Add green beans, asparagus, squash or peppers to complete the meal. Spring is a time when you can begin grilling foods outside. Everything from pork chops to salmon can be grilled, giving more flavor to the dish. Pair your meats with side dishes that complement the smoky flavors from the grill, such as roasted potatoes, grilled corn or other vegetables that you put on the grill alongside your main dish.
Since Artie’s Delicatessen opened its doors on the Upper West Side, it’s been a place that established neighborhood camaraderie and represented the best in this facet of the food business that New York City has long been known for over the past century. However, despite that level of popularity for the retro-focused diner, it fell victim to poor management and closed abruptly on April 19.
The shutdown came so quickly that some of the employees were unaware of it until they arrived for work at 2290 Broadway and found a hastily-written sign taped to the glass door. In all, approximately 70 people worked there, with many concerned about receiving their final paycheck from the owner. That fear was based on the fact that Artie’s had filed for bankruptcy just last July, citing debts of over $500,000.
The origins of the delicatessen developed after the 1997 death of the deli’s namesake, Artie Cutler. Having run multiple West Side restaurants during his lifetime, his family opened up the deli two years later. Eventually, they sold Artie’s to the current owner, who also owns other restaurants in the area.
One of the characteristic New York touches that stamped Artie’s as a local institution was the demeanor of the waitresses, which offered the stereotypical no-nonsense approach to customers. While the deli was, not surprisingly, known for its Reuben sandwich and matzo-ball soup, it also offered a kid-friendly menu.
Those employees of Artie’s have a goal of reopening the deli within the same neighborhood, but their limited funds make such a scenario highly unlikely. At the time of the aforementioned bankruptcy filing, the deli’s manager compared the situation to that of General Motors (GM), which also made a similar filing. However, only GM is still around.
Evolution in the restaurant business occurs every year, with New York City ready to welcome the next example to the vast array of eateries. That event takes place on May 2, when The Grill opens its doors to serve the dinner crowd, with this being part of the Seagram Building project that’s located near Park Avenue and is replacing where the Four Seasons used to reside.
That $30 million effort remains in its earliest stages, with the location of The Grill at 99 E. 52nd Street. Once those diners sit down for their meal, they’ll have a menu that seeks to be more millennium-friendly than its earlier predecessor, The Grill Room. In addition, the location is one that’s burned into the memories of those who recall it more as a lunch spot for the business crowd.
While that facet of the overall business plan will be added over the course of this summer, the current focus is more on capturing the discriminating palates of those seeking new and exotic tastes. The man whose job it will be to make sure that happens is The Grill’s executive chef, Mario Carbone.
Some early diner favorites figure to be the honey-mustard duckling, curried lamb chops and vichyssoise with just a hint of caviar. Yet that only hints at what will undoubtedly grab even more attention and likely lead to positive word-of-mouth. Mouthwatering concoctions like Filet mignon Florentine, Venison Cumberland and Avocado crab Louis can lead into desserts like grasshopper charlotte.
Carbone is partnering with his fellow chef Rich Torrisi and investor Jeff Zalaznick to form both The Grill and its sister restaurant, The Pool. The latter, which will be run by Torrisi, will be seafood-based when it opens up this summer. Until then, The Grill will take center stage.
A new fast-casual concept has been added to the New York restaurant scene, though this idea has a bit more creativity attached to it than cranking out quality burritos or pizzas in furious fashion. At Made Nice, diners will have the opportunity to eat such things as half a roast chicken that’s filled with lemon-Parmesan stuffing and curried cauliflower with tofu and coconut.
The eatery is the brainchild of Will Guidara and Daniel Humm, who have an established track record in crafting a quality meal. Most recently, they were able to turn Eleven Madison Park into a restaurant that’s gained credibility on the international stage. Those ordering are able to get a glimpse of their food being made in exquisite fashion.
Located near Broadway at 8 West 28th Street, Made Nice is able to whip up those meals quickly, yet they only scratch the surface of the restaurant’s creativity. Salad and steak converge when khao salad with hanger steak is served. Within this mix are items like shalots, rice and roasted broccoli.
The aforementioned chicken is something that’s been compared to an upscale version of the many supermarkets that are able to cook up a bird, rotisserie style. Besides the stuffing that’s engorged inside the chicken, those choosing this as their meal will also be able to sample Made Nice’s French fries as well as the pickled-vegetable salad.
Despite the exotic menu, the look of the restaurant itself is decidedly much like any other other fast food outlet within Manhattan. Small tables are populated up front, with no more than four people squeezed into a single table. That sort of coziness is something that’s set up to encourage an eat-and-run philosophy, something that works in tandem with the fast work of the kitchen.
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.
The CEO of a long-awaited project under the Anthony Bourdain brand has resigned from his post, a significant setback for the celebrity chef as he tries to expand into the lucrative gourmet food retail market.
According to a report published by Eater NYC in late March, Stephen Werther has stepped down from his top executive position at Bourdain Market, a retail project inspired by the Singapore food halls where restaurateurs set up gourmet food stalls that invite hawking. The original idea came from Werther; he approached Bourdain in 2015 to attach his name to the project, which the celebrity chef enthusiastically approved.
At this point, the Bourdain Market has not signed a lease at the future Super Pier, a project that will occupy the Pier 57 spot in Chelsea, right on the Hudson River. The real estate development team supporting the project are not taking chances and have already tried to line up rival celebrity chef Mario Batali so that he could open an Eataly gourmet food market should the Bourdain project fizzle.
Werther is reportedly stepping down from the Bourdain Market because he is planning a new venture involving Asian cuisine, which could potentially come into conflict of interest against the Super Pier project. Werther would like to extend the Chinese gourmet food market into the United States and other regions beyond Asia. The former CEO also owns Suprema Provisions, a chic restaurant located in Manhattan’s West Village.
While the departure of the CEO and the issue with the unsigned lease may not seem like the best situation for the Bourdain Market, the project is still likely to move forward based on the global popularity of Bourdain himself. Ever since the celebrity chef featured former President Barack Obama in his show, his brand has gained significant recognition.
The Bourdain Market will ostensibly feature more than 100 stalls managed by chefs and vendors from around the world, many of them invited by Bourdain himself. Even though this food hall is inspired by Singaporean cuisine, Bourdain has promised that a good portion of this gourmet market will feature products and meals from different regions of the world.