The NYC Food Scene: Better Fresh Than Stale

Few things in life are more satisfying than a hardy meal of steak and potatoes, but there comes a time when one must admit that it becomes boring to eat the same old thing day in and day out. While most live in regions where different is unacceptable, others are fortunate to live in places where different is the norm, like NYC. Demonstrating just how out there this city is are the restaurants who reside here. As Eater NY published in May 2018, some of these establishments stand out better than all the rest.


Simon and the Whale and Studio


Besides having a bar few can rival, Simon and the Whale offers original dishes reminiscent of the classics. Start your meal with English peas with mint, lardo, and shrimp; continue it with braised octopus and artichokes. If you have room for more, consider trying the grapefruit panna cotta. Whatever you opt for here, you will leave satisfied and eager for your next visit.


Momofuku Ko


Because of their success, Momofuku not only operates restaurants throughout the city but even offer their famous Ssäm Sauce in stores across the globe. Additionally, the name can be heard in other metropolitan areas, including Las Vegas, Sydney, and Toronto. Besides their sauce, one of their greatest ventures is their noodle bar, which serves butter and coconut jam, shrimp buns, extremely spicy noodles, oxtail, and more.


Una Pizza Napoletana


Face it, NYC is famous for their pizza, so if you can hack it with your pies here, you must be doing something right. Una Pizza Napoletana is the real deal, serving up mouthwatering pizza with a menu entirely in Italian. Finish your meal with their perfect panna cotta and strawberries and don’t miss out on their Carne Cruda pizza, containing beef tenderloin, pistachios, and olives.

NYC Restaurants: From Pita to Chicken Liver Mousse

In the city that never sleeps, there is not a smidgen of doubt that restaurants in New York City must not only be posh but stand out among the rest. While some businesses can get away with serving simple comfort dishes because they have been in the city forever, others must strive to be different each day. With cocktail menus that never stop updating to mouthwatering, eclectic cuisine tourists and locals would regret not trying, the following restaurants reign supreme when it comes to culinary arts and declare that “yum” is an understatement.




Do not let the relaxed atmosphere of Ferris fool you; they are very much a force to be reckoned with in the city. Aside from slinging craft cocktails, the establishment is serving up dishes that you might ponder trying, but be happy you did when you make the leap. With a menu containing chips and dips made with chicharrones and chicken liver mousse, squid served with blood oranges, and duck on the crown, there is no doubt that Ferris will continue to remain relevant in the NYC food scene.


Legacy Records


No, this is not a recording studio. Legacy Records is an upscale establishment boasting of their wine selection, dessert menu, and unforgettable dinner options. Razor clams served with saffron, spaghetti with cuttlefish and ink, and even grilled pigeon are a few options that will have you hankering for more. Zany dessert options, including rhubarb poached in elderflower, will ensure that your morning doughnut will no longer be so delicious.




Located in the Chelsea Market, you will not just walk by this restaurant. Essentially paying homage to the melting pot that is the United States, this pita-pumping establishment offers a wide variety of pita pockets, including lobster roll, steak and cheese, and even cheeseburger.

Avocado Restuarant Opens in Manhattan

Avocaderia, a Brooklyn eatery that serves only avocado-based dishes, opened its second location in Manhattan on Thursday. The restaurant opened its first location in April 2017 and quickly became known for its variety of avocado toasts.


Avocaderia was launched in 2017 by three Italian friends. Francesco Brachetti was working as a business analyst in Mexico when he discovered avocados, a dish he hadn’t encountered before. He convinced his cousin Alberto Gramigni and startup CEO Alessandro Biggi to partner with him in a New York restaurant that serves only avocados. The idea raised eyebrows in the restaurant industry, as avocado toast has become a joke used to denigrate millennials permanently glued to their phones and Instagram.


Despite the naysayers, the Brooklyn restaurant was a success on its opening day, running out of avocados after only three hours. After the successful launch, Brachetti decided to compete in the Shark Tank reality show to get more capital and publicity for his brand. Judges Mark Cuban and Barbara Corcoran each grabbed 10% of the company, paying $200,000 apiece for the privilege. Brachetti used the money he earned from their investment to open a new location in Manhattan.


Brachetti selected the old Terminal Warehouse in Chelsea as the site of his new branch and put Alberto Gramigni, his cousin and a Tuscan chef, in charge of the kitchen. As with the original, the restaurant’s menu is based around organic avocados that are sourced from Michoacán, a state in western Mexico. The company’s second effort also offers Avocaderia’s famous avocado toast, as well as avocado salads and burgers. The drinks menu even includes several avocado-based smoothies.

Dr. Saad Saad and His Global Life and Career

Doctor Saad Saad is a native to Palestine and was raised in Kuwait. Dr. Saad attended Cairo University in Egypt where he obtained his medical degree; he was awarded with honors and ranked second in his class. Upon graduation, he finished his internship in England and moved to America to complete his surgical residency in pediatric surgery.

After becoming a board certified pediactric surgeon, Dr. Saad worked at the King Faisal Specialist Hospital and was called upon to perform simple and the most complex of surgeries. One of his successes was performing surgery on the youngest baby ever to be admitted into a hospital with an aneurysm. He saved the baby and published details of the case to educate other surgeons at a global level. The King Faisal Specialist Hospital primarily served the royal families of Saudi Arabia, Bahrain, UAE, and the Persian Gulf. However, Dr. Saad, coming from a poor family himself, always performed surgery for the poorest of the poor who couldn’t otherwise afford his services. The most valuable lesson he learned was remaining kind, honest, hard working, and treating all children the same regardless of their race, religion, or social status.

Dr. Saad has constantly challenged the status quo. After performing thousands of pediatric surgical operations, he began to constantly seek improvement on traditional surgical methods and procedures. He sought to reduce pain and risks that patients faced and as a result developed several innovative pediatric surgical procedures, even patenting two inventions. One of his inventions Saad created was a device to help locate a catheter within a child’s body without intrusive scans. His inventions allows doctors to prevent needles complications and perform surgeries and a safer manner.

Dr. Saad has gone beyond his duties as a surgeon and created a surgical residency program at the Royal College of Surgeons so students could receive their surgical certifications at home in Saudi Arabia. Dr. Saad is proud of his accomplishments. Because of him thousands of children’s lives have been saved, and students are afforded the opportunity to study under one of the greatest pediatric surgeons of all time. Learn more:


New York Food Trucks Named Among Best in the Country

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.

New Pho Eatery Opens in Brooklyn

The culinary trio made up of Kim Hoang, Tuan Biu and Dennis Ngo finally opened their new pho restaurant this week on Greenpoint Avenue in Brooklyn. Di An Di had one of the most hotly anticipated new openings in New York City this spring.

The team behind Di An Di is already well known for An Choi in the Lower East Side, opened in 2009. Dennis Ngo helmed the kitchen and Tuan Bui owns the eatery with his brother Huy. The restaurant became popular for offering Manhattan diners a mid-level indoor space to enjoy banh mi and pho. Together with Tuan and his wife Kim Hiang, Ngo announced in November 2017 that they were opening a new pho restaurant in Brooklyn.

After much anticipation in the foodie community, Di An Di launched this week in the space formerly occupied by the Hail Mary diner. With its airy, well-lit green and white interior, the restaurant presents a soothing atmosphere for diners to enjoy their pho in peace. The fresh taste of the steaming pho is complemented by the space’s abundant greenery and natural wooden furniture.

The menu features five different kinds of pho, including Southern Vietnam-style pho bò, a type of beef pho. Chef Dennis Ngo also cooks up a vegetarian version of his spicy lemongrass noodle soup and a vegan variety of his turmeric món cuốn, a type of Vietnamese roll. The menu also includes other traditional dishes like fried pig tails, as well as a selection of cocktails, beer and wine.

While the venue is hosting private events for patrons, it not yet open to the public. According to the owners, Di An Di is experimenting with a soft open this week and will be fully open to the public next week, although its hours have not yet been finalized.

David Burke Unveils New Restaurant in NoMad

A longtime fixture of the New York dining scene, chef David Burke opened his latest venture on Monday. Woodpecker is located on the northern edge of NoMad on Broadway and specializes in American-style food roasted in wood-burning ovens.

True to its name, Woodpecker is built around two giant wood-burning ovens where much of the menu’s meat and vegetable offerings are cooked. Chef Carmine Di Giovanni of the recently shuttered Mulberry Project has taken charge of the kitchen. The space features a large 35-foot wooden bar that will eventually serve wine and beer. However, as of this week, Burke had not yet begun serving alcohol in the restaurant.

The food is mainly American, but some dishes have a Korean flair that hints at the restaurant’s close proximity to Koreatown. As culinary director, Burke has taken the popular Korean snack food of seasoned crickets and added it to the eatery’s mozzarella-drenched pizza. The pizza dough is made of flour mixed with ground crickets and the nutty-tasting insects are also used as a pizza topping. The menu also includes Korean-style chicken wings garnished with sweet kkwarigochu peppers.

Burke has had a long career in the kitchen. After studying at the Culinary Institute of America and training in France, he returned to New York to serve as executive chef at the River Cafe eatery in Brooklyn. In 2003, he started his own restaurant group, which opened 10 different restaurants in New York and other American cities. In 2015, he joined ESquared Hospitality group as a consultant and culinary partner, opening Tavern 62 and advising on the menus of the group’s BLT brand.

Burke has also been a constant fixture on culinary television programs, competing on Iron Chef and serving as a guest judge on Worst Cooks in America and Hell’s Kitchen. Both Burke and his restaurants have been featured on the Food Network’s The Best Thing I Ever Ate and Reservations Required on Voom HD Networks.

Avaaz Continues the Fight Against Inequality in the Digital World

The arrival of the Internet for the masses in the 1990s led to a determination by many to live their lives in a more positive and inclusive way which has been made possible by groups like Avaaz. The Avaaz group is one of the most influential in the world having won a series of battles based on the ideas and political awareness of its more than 47 million global members who engage in various forms of activism. Established in 2007, Avaaz has been seeking new ways of putting political pressure on leaders and groups who are engaged in works contrary to international law.

Expanding on the power of the Online realm to unite the world, Avaaz was created by a number of activist groups and individuals coming together to start a global movement which they believed had the power to change the world for the better. Among the founders of the movement are the U.S.-based group and Res Publica who were joined by individuals including Ricken Patel and former Congressman Tom Perriello in forming one of the world’s largest activist groups.

As the desire to bring the political activism community back to its grassroots history by refusing donations from special interest groups and corporate entities intensifies Avaaz has operated in an ethical way since 2009. Much like a traditional PAC in the U.S., Avaaz refuses to accept donations of more than $5,000 per cycle from its members and refuses to accept donations from corporate groups who would like to influence the future direction of the group.

Along with its innovative approach to funding, Avaaz also brings a new way of sourcing the campaigns and causes it will back on a regular basis. Members of the activist groups have the chance to put forward their own options for fights the group should take on and looks to build on these by sampling the cause to a group of members. The desire to look outside the usual causes means Avaaz can have an effect on almost any aspect of political and humanitarian life across the world.

German’s Soup Headed to Brooklyn by Way of Guyana

New York City has always been a melting pot when it comes to population, which has translated into any number of different national cuisines being represented on the restaurant front. The country of Guyana is one Carribean nation that has a minimal imprint on the taste buds of New York, though that will be changing.

The reason is connected to the fact that German’s Soup will be opening up next week. Having become hugely popular from its home base in Georgetown, Guyana, 58-year-old Clinton Urling decided to export that enthusiasm into the Flatbush area of Brooklyn. The end result is that local residents will now have the chance to sample some of the establishment’s most famous creations.

Soups are the obvious area of expertise for Urling, who runs the business after taking over for his father, Hubert. Armed with a collection of enticing recipes, the elder Urling unleashed items on a menu that included such things as cow heel soup. Variations of chicken or oxtail versions can also satisfy the palate. This merry mix merges split-pea broth, vegetables and the lower portions of the respective animals.

Yet the scope of that menu is much more broad-based, offering pepperpot that allows the bittersweet cassareep to connect with beef to deliver a creative stew based in the West Indies. Stewed pumpkin can be a vegetarian twist along with that pumpkin that’s mixed into rice, spinach and stewed okra. Guests even had the opportunity to indulge in the Guyanese version of barbecued chicken.

Washing down these foods can be accomplished with some mauby over ice. Here, using tree bark as its base, the drink also works in some spices and is properly fermented. Unlike some imported versions, this is made in-house. The restaurant itself is located at the corner of Utica and Linden.

How Talos Energy, with the leadership of its competent CEO, is growing daily.

Recently, Talos Energy LLC had a merger with Stone Energy Corp. the merger was worth $2 billion. The completion of the transaction happened on May 10, 2018. The new company has begun trading under a new ticker symbol (TALO) on the New York Stock Exchange. The base of the new company will be in Houston, Texas.

The CEO of Talos Energy LLC, Timothy Duncan, worked on this merger deal in between the Hurricane Harvey floodwater crisis. Before the merger, Stone had done poorly in the oil business where it was in debt and had become bankrupt. It recorded a loss of $189.5 million in 2014, $1.1 billion in 2015 and $590.6 in 2016.

The new company is estimated to bring in $900 million worth of revenue annually as it begins to trade. Per day, the new company can produce 48000 barrels of oil and even more. This merger also will benefit Talos since it has inherited a crucial asset known as the Pompano platform that had been acquired from BP at $200 million.

Talos’ CEO, Thomas Duncan, knows how to make most of any tough situation. He took over the Chevron’s field, formerly known as the Typhoon Field (the now Phoenix Field) after the Hurricane Rita (2005) destroyed Chevron’s activities on the field. It now produces a maximum of 16000 barrels of oil per day. Talos has a plan of making more discoveries in the Phoenix Field 3000 feet deeper than the current oil reservoirs.

Before becoming the CEO of Talos Energy, Duncan started off in Zilkha Energy as an engineer (1996). The founding of Gryphon Exploration happened with Duncan’s help in 2000. He then began the Phoenix Exploration as a co-founder (2006). In 2012, Duncan founded Talos Energy where Riverstone and Apollo raised $600 million for the company’s start.

Recently, Talos, in collaboration with the U.K.’s Premier Oil and Sierra Oil & Gas got acreage in the Mexican water. During drilling, they discovered a sandstone containing an approximated 2 billion barrels of oil. This discovery is an advantage for Talos since it will significantly boost the company’s oil business.

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