Tag: food
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There’s a Bitter Fight Between Café China and Its Former Employees
After a Michelin restaurant in Midtown East moved to a new location, its former employees opened a new restaurant in the old location, prompting a bitter fight.
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High school seniors launch student-run café
Seniors at Food and Finance High School hope their new student-run café will land them scholarships and culinary jobs.
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Old-school Chelsea donut shop opens East Village location
After 50 years, Chelsea’s legendary Donut Pub will add an East Village outlet.
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Todd English food hall faces a wary Chelsea
Celebrity chef Todd English is in talks to open a mini food hall in a restaurant space in Chelsea, but first he has to earn the support of a community tired of noise and disruption.
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Koreatown restaurants struggling in a more competitive K-town
New chain restaurants on 32nd Street, including some well-known Korean brands, force family-owned Korean restaurants to adapt.
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New Garment District market gives vendors access to NYC culinary scene
UrbanSpace’s new market in the Garment District gives vendors access to prime real estate in New York City.
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The Rainforest Alliance talks sustainable eating at Union Square greenmarket
Union Square Greenmarket and the Rainforest Alliance hosted a panel of celebrity chefs for the third annual Follow The Frog Week, a program that promotes food products made from sustainably farmed produce.
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Fresh Produce Program For Seniors Launched
Council Member Gale Brewer of District 6 launched the Westside Senior Supported Agriculture (WSSA) Food Bag Program as part of her “Grow Green, Age Well” initiative. The program, the first of its kind in Manhattan, has had mixed reviews from area seniors.
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Midtown’s Meaty Mecca
The halal cart on 53rd Street and Sixth Avenue is probably the worst-kept secret in the city. If you don’t hear about it from a friend first, it’s hard to miss, even on this busy intersection — a line of hungry patrons stretches down the block. The Egyptian four-man team at New York’s Best Halal…
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Surviving the Economy, One Sandwich At A Time
In hard times, people like their sandwiches. And their burgers, fries and cheesecake. At least that’s what some of New York’s famous delis have been banking on in the current economy. Lucky for them, tight budgets and conservative spending had little impact on profits this year. Some owners say people might even be more likely…
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Calorie Bomb: Snack at Your Own Peril
So, where are you going to eat on Black Friday? It’s not just clothing stores that plan to gear up for the big day. Restaurants and food stands also prepare for the rush of shoppers.
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Port Authority Greenmarket: An Oasis in the Midtown West Food Desert
The Port Authority farmer’s market offers fresh produce in an unusual location. But how much does this small market contribute to the fresh food options in the area around Port Authority and Times Square?
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Sea To Table Urges Consumers To Ask Where Their Fish Comes From
Eat raw, local fish: That’s the message of Sea To Table and Slow Foods NYC, which recently hosted an event at the Institute of Culinary Education.
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Capturing Hell’s Kitchen flavor
A three-hour walking tour aims to capture Hell’s Kitchen’s unique flavor and rich history, from the crowded restaurant blocks of Ninth Avenue, to the artisanal bakeries and unpretentious delis on the side streets that lead to the river.
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Hell’s Kitchen Seniors Prepare for the Winter
During the winter, many senior citizens are unable to get from their homes to the Clinton Senior Center, where lunch is offered at a voluntary contribution of $1.50. The center used to provide home delivery, but funding was cut. Finding a sustainable alternative in an increasingly expensive neighborhood can be a challenge.
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Poseidon Bakery, serving Hell’s Kitchen since 1923
For the past 88 years, four generations of Fable family members have been preparing traditional Greek pastries at Poseidon Bakery at 629 9th Ave. From the counter of this Hell’s Kitchen institution, owner Lili Fable has witnessed the neighborhood’s significant transformation in the past decade.
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“I’ll take the chocolate-flavoured larvae.”
Although 1,400 insect species are consumed in 13 different countries in the world, western populations shy away from insect- based delicacies – except for people like amateur chef Marc Dennis and Toloache Restaurant owner Julian Medina, who whips up a tangy cricket taco at his restaurant in midtown Manhattan.
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