Every baseball stadium’s food options tend to reflect the local identity. You’ll find loaded hot dogs in Chicago, killer barbecue in Kansas City, and even Waffle House in Atlanta. In New York, Citi Field taps into the diversity and quality of the city’s restaurant scene to provide a truly high-end food program.
While teams across baseball are beginning to cater more and more to foodies, Citi Field already has star chef partners in place. Home of the Mets baseball team since 2009, the stadium has upped its game year after year. In 2017 alone, new offerings include burger guru Josh Capon’s Bash Burger; upscale Italian comfort from Nicoletta; and the city’s newest craze: DO, a cookie dough shop that sells varieties of dough in cups or cones like ice cream.
For the Mets faithful, even the “old standby” options are delightfully New York. Iconic chef David Chang serves chicken sandwiches at Fuku; Pat LaFrieda’s filet mignon sandwich is a delicious splurge; and pizza from Two Boots is spectacular. If you feel like braving the line, Shake Shack is always a solid burger choice. Even the standard hot dog is local – find Nathan’s, recently selected as the official hot dog of Major League Baseball, around the stadium. For dessert, there are cookies from Christina Tosi of Milk Bar, one of NYC’s favorite bakeries.
Citi Field doesn’t only class up the food options. A wide-ranging alcoholic menu is also available throughout the park, including delicious signature cocktails served in Mets-themed mason jars. If you’re more of a craft beer person, the stadium has tons of options ranging from Goose Island to local breweries like Sixpoint. And the best part? They cost the same as a Bud Light.
While the baseball team may not always be up to par, the Mets’ venue is built to provide a true New York experience with a heavy emphasis on the world class food scene. If you’re a local who wants to try something new, or a tourist looking for an overview of the food scene, consider catching a game in Queens this summer.
Breakfast is considered the most important meal of the day, which might be why one New York City restaurant appears intent on creating a fine dining experience with a number of exotic meals. At Alta, located at 372 Lafayette, the casual vibe that seems ever-present will have the kitchen staff more focused on upping its game in the healthy aspects of breakfast, with a heavy Mexican flavor.
Beginning at 9 a.m. every morning, diners will be able to see more creativity in the introduction of Mexican sweet bread options like orejas and conchas and an arctic-char tostada. In the latter case, those who sample this offering will be able to taste additions like scallions, farmer cheese and serrano chili.
Head chef Enrique Olvera will also offer flaxseed-based chilaquiles, which a slightly fried tortillas with some mouth-water toppings attached. Olvera and his business partner, Daniela Soto-Innes, had been offering a more standard version during weekend brunch at their other restaurant, Cosme.
Yet other options also include guacamole-goat-cheese molletes, which offer the diner a healthy supply of black beans in every bite, and split-pea tlacoyos. Those looking for a seeming hint of stateside-based offerings can try the coconut yogurt with berries and if they need to wash it down with something, they can try café de olla, a coffee with some cane sugar and Mexican cinnamon included.
Delving deeper into the exotic considerations, a diner may be inclined to try out the chia pudding. Of course, simply offering that wouldn’t garner much attention, which is why Olvera has added items like raisins, caramelized ginger, cashews and pumpkin seeds. There’s also the mundane with a mushroom quesadilla.
Olvera and Soto-Innes know that keeping a menu basic will never draw crowds, especially when so many other options are out there in competition for the breakfast dollar.
Of course, Alta serves both lunch and dinner as well, and in the lunch area, Olvera is offering a relatively rare commodity. That’s the pambazo, a sandwich with a healthy supply of salsa applied to it, with sampling it the only way to do it justice.
Innovation in the restaurant industry is largely tied to new creations that find their way onto the menu, yet one new restaurant in New York City is offering diners something new. However, those who have the image of sitting down and relaxing while food is being prepared will likely be in need of an attitude adjustment.
That’s because at Ikinari Steak, there are no booths or even chairs for diners. Everyone who arrives will have a chance to sample some good food, but will be doing it while standing up ober the course of the meal. The reduction of clutter like tables and chairs allows the eating surfaces to offer large eating areas and plenty of space between fellow diners.
The concept of having diners stand as they eat has been tried before at bars and sandwich shops, though this is certainly out of the ordinary for a New York City steakhouse. In addition to that oddity, the ordering process begins after a diner is directed to their eating station and given a number card. From there, any appetizers or drinks are ordered and when the diner’s number is called, they can choose at an open kitchen counter between filet mignon, sirloin or rib eye steak, with the size and cooking option up to the diner.
One of the most prominent side dishes that has gotten plenty of raves at Ikinari Steak is the garlic pepper rice. This has rice that has beef trimmings mixed in with corn and the twon components of black pepper and garlic.
This concept of no seating has the earmarks of a fast food eatery, since diners may not be inclined to spend a great deal of time standing around. Yet Ikinari attempts to combine a steakhouse approach with a more casual approach that doesn’t push people out the door.
The remnants of eating at Ikinari Steak are such that plastic bibs are available when diners are directed to their eating station. In addition, fabric refresher is also available for those who prefer not to have their clothes immersed in steakhouse smoke.
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.
New York City is home to thousands of amazing restaurants that serve delicious and high-quality food. Unfortunately, there are also some bad apples in the bunch that will not only cost you an arm a leg, but deliver lesser-quality food that could even be hazardous to your health. New York City is known for their health department issues and the fact that many of their restaurants are riddled with insect and rodent infestations. Because of this, it is crucial that you find a great restaurant serving clean and tasty food.
Reviews can be your best friend when it comes to finding a good place to eat. People are often unbiased when reviewing restaurants and food vendors online, giving others insight into the experience they had while eating there themselves. While almost all NYC restaurants will receive a negative review from time to time, you should take any negative review to heart and take note if the establishment is receiving more negative reviews than positive ones. Ask friends and relatives what restaurants they enjoy going to in order to get some ideas on places to check out.
You might also want to contact the localized health department to find ratings on different restaurants. The NYS Health Department is responsible for doing cleanliness checks on all restaurants within their jurisdiction. All of their findings must be made public so people are able to see what a restaurant’s health rating currently is and any violations that were found during the inspection. Knowing this information can help you weed out the bad restaurants and only go with the better ones. After all, if you’re going to spend a lot on a meal and have a night out with friends in New York City, you want to know the restaurant you’re eating at is clean and has an outstanding menu.
It’s always fun to read about new food items being introduced in NYC. A few minutes ago, I read a recent article concerning a pizza pocket-like street food that is now being served at a new restaurant on the lower east side.
These sandwich pocket foods are known as trapizzinos, and they originated in Rome, Italy. In 2008, an Italian chef named Stefano Callegari started selling stuffed pieces of pizza bianca bread called trapizzino in Rome, and the food became very popular there.
After opening seven Trapizzino restaurants in the Rome, Italy area, with his business partners, chef Callegari opened his initial American Trapizzino restaurant in late February in NYC.
The trapizzino sandwich pockets at Trapizzino are stuffed with an assortment of Roman-style dishes that you would not expect to be serving as fillings in sandwiches.
Braised pork with rosemary and fennel pollen, pumpkin with crushed almonds and Pecorino cheese, and chicken cacciatora are some of the tasty foods that are served inside of pizza bianca triangles at Trapizzino. You can also order a trapizzino filled with eggplant, tomato, olive oil, and basil, or perhaps their boiled tongue trapizzino, with carrots, onion, parsley, and black pepper.
Stuffed rice balls called suppli are another type of delicious food served at Trapizzino. These delectable spheres are fried golden-brown, and filled with dishes such as arrabbiata, and carbonara pasta, and beef ragout with mozzarella.
While I like the concept of eating traditional Italian foods in a hand-held platform, I can’t help but wonder if the various fillings have a tendency to spill out of the sandwich pockets.
Grubstreet recently published a round-up of the top 6 sticky buns in New York City. For those unfamiliar with the sweet treat, a sticky bun is similar to a cinnamon roll, but has a different topping. Rather than a cream cheese or powdered sugar based icing, sticky buns are cloaked in a combination of butter and brown sugar that can either be runny or a thick caramel.
Taking the number one spot for the city’s best bun is found at Flora’s Coffee, a cafe in the basement of the Met Breuer. Its dense and yeasty brioche dough makes this bun filling enough for breakfast. It features sweet buttered pecans for crunch and a punch of black cardamom inside, giving it a unique flavor from your usual sickly sweet sticky bun.
Second place for best sticky bun went to Balthazar. Their bun is the best of both worlds with a buttery, doughy interior and a flaky, crispy exterior. It is topped with a burnt sugar caramel, chopped nuts, and raisins for a traditional take on the beloved comfort food.
The schnecken at kosher bakery William Greenberg is a delicious German take on the sticky bun. With a soft sour cream dough that is both moist and crumbly and an almost too sweet brown sugar glaze, this bun is so loved you can order them by mail all over the country. It comes in three sizes to fit any appetite.
For those who don’t care for chopped nuts, the sticky bun at Sadelle’s brings the same delicious layered doughy goodness without the crunchy element. If you are looking for the perfect salty-sweet combo, head to Roberta’s. Their airy buns are almost like popovers in texture and are topped with a heavenly salted caramel glaze. Finally, Amy’s Bread serves a perfectly traditional take on the sticky bun. Its chewy edges, fluffy center, and pecan topping make it ideal for newbies to the treat.
The Cecil restaurant in New York City will close at the end of December. This is news to most residents because Head Chef Johnson recently overhauled the menu. The reason for the closing is that Chef Johnson wishes to focus his efforts on this new restaurant known as Minton’s. It is a bar with live music and snacks. It has the capacity to seat 200 plus people. The style of the food is “Afro-Asian-American” fusion food. Due to the restaurant’s unique style, it was the subject of constant praise within the New York City foodie community.
The old model for the restauranteur’s business was to have guests dine at The Cecil, then hang out at Minton’s afterward. The new Minton’s will be unveiled to the public on January 6th. It will be a hybrid of the two old facilities. Many of the most beloved dishes from The Cecil will transition over. Fan favorites include Chinese-chicken sausage, gulf shrimp, collard-greens salad and oxtail dumplings.
Chef Johnson is the public face of the restaurant, but he has no stake in the ownership of it. He does not have final say on any of the business decisions involved. He states that financial concerns were not part of the motivation for the recent changes. He is looking forward to the changes. They allow him to cook in a smaller kitchen where he can prepare the best possible food for patrons of the establishment. You can read more of Chef Johnson’s thoughts on the transition here.
New York City is well known for having one of the best food scenes in the world. While the city is full of five-star restaurants owned by some of the best chefs in the world, it is sometimes the more casual snacks that get the most attention. New York is definitely used to the newest trends in snack foods, which have recently included the cronut and coffee in a cone. According to a recent news article (http://www.cntraveler.com/stories/2016-08-10/the-mufgel-is-the-latest-nyc-food-craze) the mufgel could be the most popular culinary craze of all.
The mufgel is a delicious morning snack that is a cross between a muffin and bagel, which has helped anyone decide on the perfect breakfast. The mufgel, which has started popping up in bakeries all over the city over the past few weeks, was first introduced to the city in early July.
While it has rapidly increased in popularity, the snack has some interesting roots behind it. The snack was initially discussed as a joke on a popular New York City morning news program. Initially, it was considered a joke to poke fun at the recent craze of snack foods in the city. However, one bakery in Brooklyn decided that they wanted to take the idea to the next level. The popular Bagel Store in Brooklyn, which is owned by baker Scott Russilo, was the first to unveil the bagel. Overall consumer reports of the snack have been favorable. Many have stated that the mufgel looks like a bagel, but actually tastes quite a bit like a muffin. While it was initially only released for a temporary time, there is a good chance that the bakery could add it to the permanent menu.
All the foodies out there know how great it feels to walk into a new restaurant and have a delicious meal before it catches on and gets all crowded and noisy. There are many new restaurants in Ney York City and it helps to have a guide on which ones are worth a try.
The experts at RoundTable recommend Café AltroParadiso, a beautiful Italian restaurant with great ambience and amazing food. They have a huge selection of dishes to choose from and you will be delighted by the fast and thoughtful service. They also have a variety of Italian drinks on the menu.
Another great restaurant that you should try is Seamore’s. It has beautiful outdoor sitting space perfect for lunch with your family or friends in the summer. The restaurant specializes in sea food and has ingredients delivered every day so you can be sure you will not be eating stale food.
Imperro Café is perfect for an evening out with friends. They have a wide selection of drinks, including a good number of Italian wines. It is also easily accessible and this makes it a convenient place to have lunch for those with very busy schedules.
You should also try Llama Inn, L’Antogoniste and La Sirena and experience their great service and tantalizing meals.
Some of these restaurants are only just starting out and therefore have very small menus and not much sitting space, but when they catch on, you can expect amazing dishes and drinks and great service from them. Most of them are pet-friendly and child-friendly, with space for the kids to play while you chat away with your friends or family. The children’s menus have a variety of dishes that your kids will enjoy. They also cater for vegetarians and other people with special dietary needs. No one will feel left out.