Going out for a meal either before or after a movie has been standard practice for ages all across the world. The idea of eating dinner DURING the movie is something that was once ridiculed on Seinfeld, giving a hint to how such an idea was perceived just a generation ago.
However, the concept has become much more mainstream, with a number of New York City movie theaters offers cinema fans the chance to eat more than warmed-over popcorn and hot dogs that have been re-cooked more than a few times. Prior to 2011, a New York state law barred serving alcohol in any movie theatres.
That changed due to the originator of this idea, Nitehawk, which offers a number of exotic items on its menu that are sometimes thematically in tune with the film being shown. Yet there are other standard offerings like Turkish lamb sliders, truffle popcorn and Korean chicken tacos.
Other places like Metrograph attempt to recall film studio commissaries, though their main offerings run the gamut from chicken fra diavolo to steak tartare. At iPic, the pricy Premium Plus seats allow a couple to enjoy a film and receive table service while sitting in push-button recliners, with a blanket and pillow also available. Not surprisingly, the cost per couple is $60.
At the Alamo Drafthouse Cinema, cushy armchairs are also available for what resembles more of a bar. Snacks, slong with salads and sandwiches are available, or those with a sweet tooth can take advantage of the 16 different floats and shakes available.
Some of that latter group may have some alcohol in them, though cinema buffs can also choose from plenty of different wines, cocktails or any of the different beers that now total more than three dozen. At Syndicated, snacks and booze are plentiful.
A West Village diner that had only been opened for a year was forced to adapt to a new reality when it’s bigger neighbor flexed its real estate muscle. That was drug store giant CVS, which decided it needed more space and summarily told that diner, known as Chalait, to start looking for new surroundings.
Due to a contract buyout clause in the diner’s decade-long lease, the move was perfectly legal. That clause, which is becoming standard in most business real estate deals, meant that CVS could end the lease after four years in favor of a larger operator. Chalait could have stayed the full four years, though the buyout amount would be been diminished considerably by that time.
While owner Michelle Puyane had some inkling about the move approximately a month before CVS officially informed her, she still had to scramble in finding a new place to set up shop. She found it at 299 West Houston Street, though the move only allowed her to get back roughly 50 percent of the original build-out expenses.
One of those expenses was a $12,000 air conditioning unit that CVS immediately discarded once they took back control of the property. That cold business move annoyed Puyane, who did admit to a certain amount of naivete in negotiating the original deal.
However, her main concern was the image the quick move represented. In the interim, she was able to open up small spots in both Chelsea Market and Nomad, yet she knew that this was a temporary fix because of the limitations imposed by such small confines.
Learning her lesson, Puyane did a much more rigorous examination of each potential area, deciding that Hudson Square would work best. Plenty of businesses are within walking distance, which should help during lunch periods.
The sight of a food cart is an ever-present sight in most cities and especially in New York City. However, a more stringent approach to the operation of those carts, which will soon receive grades, is in the process of being formulated by Health Committee that’s part of New York City Council.
This process began back on February 1, when Councilmember Karen Koslowitz of Queens introduced a plan that would apply letter grades to the food carts. The Health Committee is made up of nine members, all of whom voted in favor of the new grading system.
Despite the pending regulation, those operating the food carts and the organizations that represent them appear to be solidly behind the measure. Believing that the new edict will show the overall quality of the food, the Street Vendor Project was one of the measure’s earliest supporters. In addition, no vendors have yet come to offer any sort of protest.
A simple majority vote by the City Council is next, which would then send it to Mayor Bill DeBlasio. He’s expected to sign it, though he could take as much of the 30 days allowed to study the plan more closely. However, if he were to unexpectedly reject the measure, the New York State Senate in Albany is working on a different measure that covers most of the same areas.
That Albany measure is expected to quickly pass, a contrast to the rejection that took place two years ago, when the creation of a commission to handle that job was under consideration.
The belief by Koslowitz and other supporters is that the grades will allow consumers to make a more informed assessment won whether to eat the food prepared by a particular vendor.It will also aid in avoiding public health problems.
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.