Skinny Louie Brings More Burgers to NYC

Skinny Louie, the fast-growing smash burger concept that built a cult following in Miami, is making a serious push across New York City.

After debuting in NoMad in 2025, the brand expanded with a West Village location that opened in March, adding another late-night burger spot to downtown Manhattan. More openings are already in the pipeline, with the Upper East Side expected next, followed by East Village, Penn Station, and Park Slope as Skinny Louie continues to grow its local footprint.

Founded in Miami in 2023 by Gonzalo Rubino and Matias Palloni, Skinny Louie first took off in Wynwood, where lines regularly stretched down the block. Its appeal is rooted in a simple formula: a tight menu, fast service, approachable pricing, and a strong focus on quality. That approach helped the brand grow quickly across South Florida before making its move into New York.

The concept keeps things intentionally straightforward. Skinny Louie’s smash burgers are made with 100% fresh Black Angus beef, seasoned simply with salt and pepper, then cooked on a hot griddle to develop a deeply caramelized crust. Burgers, fries, shakes, and house sauce form the core of the menu, keeping the focus where it belongs.

The burger that has attracted the most attention is the “Very Best Burger,” a double smash burger topped with smoked gouda, truffle aioli, and jalapeño relish. Originally created as a one-off for Burger Bash, it went on to become an off-menu favorite and helped put Skinny Louie on a bigger stage. In 2025, it earned top honors at both the South Beach and New York City Wine & Food Festival Burger Bash events, including the Pat LaFrieda Judges Award.

But after visiting the West Village location, our personal favorite was the Classic Burger ordered double. With American cheese, tomato, lettuce, onions, ketchup, and mustard layered over crisp-edged patties, it delivered exactly what a great smash burger should: simple ingredients, done well, with no extra distractions.

As more locations get ready to open across the city, Skinny Louie is shaping up to be one of the more notable burger expansions in NYC right now. For anyone keeping tabs on the city’s smash burger scene, this is a name worth knowing.

Mochidoki Soho

What do you get when you put mochi and ice cream together? Just the most hyped about dessert to ever hit the NYC market—Mochi Ice Cream! Sweet, pillowy, and perfectly bite-sized, Mochi Ice Cream is the ultimate fusion dessert, and there’s no better place to get it in NYC than at Mochidoki’s flagship brick and mortar on 176 Spring Street.

Founded in 2015 by mochi enthusiasts Ken Gordon and Christopher Wong, Mochidoki is known for its whimsical yet refined take on Japanese desserts. Using only thoughtfully sourced, premium ingredients, the shop cranks out a multitude of imaginative flavors, including Black Honey Walnut with kuromitsu (Japanese molasses), Salted Caramel with cracked caramel candy, and the sweet yet savory Apple Miso Caramel. Already tried those? Mochidoki’s team of culinary advisors is always crafting winning combinations, including the new (and highly recommended) Pandan Pistachio. Tropical and floral, this flavor features buttery roasted pistachios and a hint of toasted vanilla for a bite of creamy bliss that makes the trek to Soho worth it all by itself (although I’m also a big fan of their strawberry and black sesame).

The New Pandan Pistachio Flavor
Photo Credits: Mochidoki

But if you’re not feeling the trip to Soho these days, or maybe just live too far away, you’ll be happy to know that Mochidoki also offers nationwide shipping on their website! Delivered with dry ice to keep it fresh, ordering your treats online is a sure way to get your mochi ice cream fix. Still in the city but want to experience Mochidoki on a night out? Both Nobu and Tao offer Mochidoki flavors, meaning you can end your decadent dinner in a setting as luxe as the dessert itself—while experiencing the best of Asian fusion that NYC has to offer.

Shop Mochidoki on their site, https://mochidoki.com/, or keep up with new flavors on their instagram, @mochi_doki. 

The State of New York’s Food Trucks

For the city that never sleeps, and is always on the go, it’s no surprise that food trucks in New York City have rivaled even the best brick-and-mortar restaurants. The choices seem limitless with what food trucks now have to offer, from a souvlaki platter with rice to a guava-and-cheese empanada, you know there’s always something that you’ll want from NYC’s meals-on-wheels. Food trucks have now become part of the NYC experience, and have transformed the city’s streets into a lunchtime gathering spot, late night hang-out, and weekend hot-spot.

Starting a food truck business is often seen as a popular choice for aspiring chefs. The mobility of the truck means you can take your “restaurant” anywhere and even cater to events, and the low initial investment needed makes this business even more appealing. However, launching the business involves securing specialty permits, such as health permits, food safety permits, and mobile food vending licenses, with food truck owners having to complete 45 separate government-mandated procedures. It’s this red tape that is often cited as the bane of the would-be food truck owner’s existence. And to add to all of this, New York food truck owners are faced with even more regulations that make it nearly impossible to operate a truck without breaking some sort of law.

Sadly, this year, food truck owners have also been met with an even bigger problem: the pandemic and subsequent quarantine measures. The earlier half of the year has been extremely tough for all types of food businesses, food trucks included. With Gov. Cuomo closing schools and non-essential businesses, and banning non-essential gatherings of any size in March, a lot of food truck owners have been forced to close down. And even those who would like to stay open despite the mandated shutdown, have been left with no choice because of the sudden drop in sales as New Yorkers stay inside.

It doesn’t matter if a food truck is new, old, famous or not, because even the most successful food trucks were being burned by the initial hit of the pandemic. Some food truck businesses took an even bigger hit in the summer, as they heavily relied on working large gatherings such as concerts and festivals to turn a profit.

A lot of food trucks were also shut out of federal coronavirus-related financial relief efforts because many of them are sole proprietors, or due to their status of being undocumented workers. But even with all of these, some food truck owners have decided to help by organizing food donation drives for health care workers and first responders.

Being closed for months has led to bills piling up for a lot of food truck owners. As such, many have chosen to go back out on the streets, even with the risk of the virus. But with fewer people in their usual spots, some have chosen to park inside residential neighborhoods or outside hospitals. While others have striked deals with essential businesses to be able to park in their lots.

Aside from changing venues, food trucks have also taken measures for the safety of their customers and themselves as well. You’ll now see a lot of food trucks using plastic barriers and orange cones to adhere to social distancing protocols. The return of food trucks have been warmly welcomed by locals, as there are now longer socially distanced lines for popular food trucks that are now back in business.

Check out our other coverages on ‘Food & Drink’, to know more about the city’s food scene.

C-CAP 30th Anniversary Benefit

On Tuesday, February 25th, C-CAP hosted its 30TH Anniversary Benefit at Pier Sixty - Chelsea Piers, New York City honoring two industry icons; Richard Grausman (founder C-CAP/Chef/Author and Sarabeth Levine (world-renowned Baker/Author/Restaurateur).

Janice Huff, (NBC Chief Meteorologist) emceed the evening and shared the mic with Tim Zagat (Co-Founder Zagat), Marcus Samuelsson (C-CAP Board Chair/Chef/Restaurateur/TV Personality) and Carlton McCoy (President & CEO Heitz Cellar) who shared the important work and success stories of C-CAP and the honorees. Red Carpet guests included Justin Tuck (2x Super Bowl Champion), Howard Cross (NY Giants Super Bowl Champion), Charles Smith (NBA Veteran), Judge Patricia DiMango (CBS Hot Bench), Ryan Field (ABC Sports Anchor) and Dee-Morris (Actor/Singer/Songwriter Gotham (FOX), Shades of Blue (NBC), to name a few.

Photos by C-Cap

“I want to thank everybody who joined us in supporting our special C-CAP 30th Anniversary Benefit. I’m gratified to be recognized by my peers and honored for my work with C-CAP. I look forward to many more successful years and continuing to work with the chefs and students who are my extended family,” Richard Grausman, C-CAP Founder & Chair Emeritus.

“It is such an honor to work with the C-CAP students and Richard throughout the years. It was a special night seeing all the guests, students, alums and celebrities who came out to join us in our celebration. I’m beyond grateful for this recognition and  I look forward to many more years of supporting the C-CAP students and alum,” said Sarabeth Levine, World-renowned Baker/Author/Chef.

Photos by C-Cap

“It was an exciting night honoring Richard Grausman and Sarabeth Levine for their incredible impact on the industry and important work with C-CAP. They inspire C-CAP students, alumni and all of us with their dedication and passion. A special thank you to all who came out to support the C-CAP 30th Anniversary Benefit,” said Marcus Samuelsson, Chef, Author and Restaurateur.

“This was the best C-CAP tasting benefit in 30 years that broke all records raising over 1.2 million. We had over a thousand guests and great food by 35 of the top restaurants in New York City. The room was filled with buzzing with energy all night. Best of all, the night celebrated a wonderful cause helping underserved high-school students gain careers in the food service industry, said Tim Zagat, founder Zagat.

Guests enjoyed the finest signature dishes by NYC’s hottest chefs along with world-class wines by Heitz Cellar, cocktails and specialty Vodka drinks by Tito’s top mixologists. Talented C-CAP students and alumni assisted with the grand tasting showing off their culinary skills alongside the chefs. Guests participated in an exciting auction with once-in-a-lifetime culinary, culture and travel packages. The night celebrated the finest in the industry and guests had a once in a lifetime opportunity to savor the exquisite food tastes by the “hard to get into” restaurants in one night. The night raised over 1.2 million and will benefit C-CAP’s career readiness programs.

Photos by C-Cap

Participating restaurants and chefs included: Abigail Kirsch (Matthew Tiscornia), Almond (Jason Weiner, Alex Nieto), Aretsky’s Patroon (Ken Aretsky, Aaron Fitterman), Bâtard Tribeca (Markus Glocker), Ben & Jack’s Steakhouse (Admir Alibasic), Bouley at Home (David Bouley), Café Boulud (Jerrod Zifchak), Casa Nomad (Yvan Lemoine), Cosme (Evelyn Velazquez, Isabel Coss), Cuisine Solutions (Bruno Bertin), Estiatorio Milos (Costas Spiliadis), Four Seasons Hotel (John Johnson), Gramercy Tavern (Miroslav Uskokovic), Hudson Yards Grill (Michael Lomonaco, Wayne Harley Brachman, Daniel Rutledge), Indian Accent (Manish Mehrotra), JAMS (Jonathan Waxman), Le Bernardin (Eric Ripert, Thomas Raquel), Locanda Verde (Deborah Racicot) (Loi Estiatorio (Maria Loi), The Loyal (John Fraser), Michael's (Michael McCarty, Kyung Up Lim), Nobu 57 (Matt Hoyle), Park Avenue Winter (Zene Flinn), Perrine at the Pierre (Ashfer Biju), Portale (Alfred Portale), Porter House New York (Michael Lomonaco, Wayne Harley Brachman, Daniel Rutledge), Quality Eats (Craig Koketsu), Decoy/ Red Farm (Eddie Schoenfeld, Joe Ng), Red Rooster (Marcus Samuelsson), Sarabeth's (Sarabeth Levine), Shake Shack, Storico (James Miller), TabeTomo (Tomotsugu Kubo), Untitled (Evan Tessler) and Vaucluse (Michael White, Jared Gadbaw).

 About C-CAP

C-CAP(Careers Through Culinary Arts Program) is a national nonprofit co-chaired by chef, author and restaurateur Marcus Samuelsson, and founded by culinary educator Richard Grausman, provides underserved youth with educational and career opportunities through the culinary arts. It is a curriculum enrichment program linking public high school culinary teachers and their students to the foodservice industry. C-CAP’s various programs work together to help prepare students for college and careers in the restaurant and hospitality industry. https://ccapinc.org  #CCAPinc #CCAPBenefit #CCAP30 

ROLLN

“Someone sold their soul to be able to make their vegan tuna roll this good.”

- My friend upon their first bite of ROLLN’s Avocado & Vegan Tuna

In the looming and beautiful shadow of the Flatiron district sits a small sushi oasis named ROLLN. This sushi sanctuary sits at the unique location of 38 East 23rd st, doors open to welcome flatiron workers and park frolickers alike. Upon entering, one is immediately struck by the cleanliness of the eatery. The contrast between the dusty weathered streets versus the smell of fresh, fragrant rice is tangibly refreshing and invigorating. Be prepared to breathe in and let all your senses take a vacation here. 

The rolls themselves are placed neatly together in a glass display, steam from their creation still rises off the nori indicating their fresh and delicious status. From California to Teriyaki Chicken to Salmon Avocado roll, all of these options sit perfectly and briefly stacked until their inevitable food adoption. The only hard part of eating food this good is deciding what to try first. 

ROLLN is the ongoing exploration between Australian Expats: David Tam and Gavin Tseng. This endeavoring partnership sought to bring fresh and hand rolled eats to their community and source their ingredients from certified sustainable and organic distributors only. With proprietary quinoa-based rolls, vegan options and a 100% gluten free establishment, ROLLN continues to raise the bar on quality and food accessibility. Other establishments, take note.

Photos by ROLLN

Gnoccheria by Luzzo’s: Italy’s Gnocchi in New York

I believe that Gnocchi (potato-based-pasta) is one of the most mispronounced food words. To many, it sounds weird. It’s hard to read. It’s hard to pronounce. But it tastes delicious. And for all New Yorkers who are craving that particular Italian dish, there is a small restaurant in East Village that specializes in fresh, hand-made Gnocchi-and they just added new flavorful and creamy dishes to their menu. As an Italian food-fanatic, I couldn’t wait to get to the restaurant and taste their new recipes.

Gnoccheria by Luzzo’s embraces the coziness of an authentic Italian house: Dark-green walls. Vintage frames. Beautifully-aged, leather furniture. The smell of Italian cuisine. The stacked bottles of wine… It all made me feel like I stepped in the house of an old cook, in Naples. And the food there, had the same effect on me.

Starting with appetizers, my friend and I ordered a side of deliciously crunchy Calamari Fritti , and the Parmigiana di Melanzane. The eggplant dish is truly the most delicious I have ever had in my life. It melts in the mouth. It excites the taste buds. The portions are also so generous, that we went out for a little break, before attacking the main courses.

Outside, we got the chance to meet the owner of Gnoccheria by Luzzo’s, Anisa Moloney. It turned out that the restaurant is a family business: Her husband, Michel Luliano, is an Italian Chef, and the artist behind the recipes. The wife is the businesswoman, and the mind behind the business. The power-couple has many other restaurants around New York: Luzzo’s La Pizza Napoletana, Ovest Pizzoteca, Da Mikele, Luzzo’s Neapolitan Pizza & Wine Bar, Via Trenta Pizzoteca, Italian Cafeteria & Pizzeria, and the soon-to-open Ampia. Family businesses are an Italian norm, and the authenticity of the restaurant is palpable at Gnoccheria by Luzzo’s.

After our interesting chat, we were ready to go try what we initially came here to taste: the new gnocchi recipes. We started with the Aragosta: classic potato-pasta, with lobster tail and cherry tomatoes, in white wine sauce. The lightness of the ingredients compliments the consistency of the potato-pasta. It is rich in flavor and simple at the same time. Then, we tried the Truffle, which is made of purple potato gnocchi in heavy cream, with speck, parmesan, and shaved black truffle. This one is definitely heavier than the first choice, but the creaminess of the sauce is heavenly. Both of the dishes are generous, maybe a little too generous for just two persons. But the restaurant is living by the Italian saying: “A candle loses nothing by lighting another candle”. And more gnocchi, is never bad!

When in New York City and craving big quantities of fresh, hand-made Gnocchi, Gnoccheria by Luzzo’s is definitely the go-to-place. There, you’ll have the authentic, Italian, potato-pasta experience. And in case you were still wondering how to pronounce one of the most mispronounced food words: it’s “Nyo-key”.

The Chemistry’s Going On: Sushi Lab Review

Located at The Sanctuary Hotel, Sushi Lab is known for its creative spin on traditional sushi. On a breezy Wednesday evening, my friend and I visited Sushi Lab to taste the signature Omakase from Chef Frankie Chen.

When I arrived at the front door, I was amazed by the majestic look of the  boutique hotel. There were stairs covered by red velvet carpet, ivory marble columns, and a door decorated with delicate metallic cravings. Even the service oozed luxury --  I was greeted by a host, who led me to the lounge and brought out a glass of sparkling water. While relaxing on the sofa and waiting for my friend, I looked through the menu. In addition to the signature Omakase, Sushi Lab also served hand rolls, Sashimi, Maki, and other Japanese delights. The menu was designed in the way of a lab manual, and it was absolutely innovative and fun to read.

After being seated and choosing our drinks, we officially joined the “lab” with six other “observers”. Chef Chen was there, dissecting fish fillets with his partner. The first dish to arrive was Chef Chen’s unique creation Toro Tartare. Laid on top of a rich portion of avocado and accompanied by nori crackers, the toro was amazingly appetizing.

Then our drinks came to the table. My friend had the Suntory Whisky that reminded him of the movie  Lost in Translation, and I had a fruity cocktail that brought me to the island of Hawaii.

The smoked miso soup was served as an unexpected highlight of the dinner. Chef Chen ignited two pieces of charcoals and covered them with beakers. Separated from oxygen, the fire snuffed out, and the beakers were filled with smoke. Then miso soup was poured into the beakers and delivered to us. Materfully infusing the unique aromatic of charcoal and using beakers as the containers, Chef Chen has turned the miso soup into a performative art and an innovative creation.

As I was having the last bite of the hand roll, I realized that we had come to the end of this omakase experiment. It is always a joyful moment to taste omakase. It is delicious, meticulously prepared, creative, and spontaneous. At Sushi Lab, guests won’t know exactly what’s included in Omakase until they experience it. We trust the chef and arrive with expectations. Omakase is an impeccable cuisine and a great performance art, especially here at Sushi Lab.  

From South of France to NYC: Mamo Restaurant Review

For decades, “Mamo Le Michelangelo” has been France’s “it” restaurant that attracts celebrities like Rihanna, Julia Roberts, and Angelina Jolie, during the Cannes Film Festival. Now, it’s come New York, with all its Mediterranean hospitality and refinement. Mamo, (Mamo Le Michelangelo’s sister restaurant in NYC) is the perfect marriage between contemporary and traditional Italian cuisine. With a single bite, this place brings the warmth of South of France to SoHo-- even in the midst of cold weather.

It was another freezing Manhattan night, and I was hastening towards the restaurant’s small door, to shield myself from the 30-degree weather; and behind Mamo’s entrance, lay a new world of elegance and coziness. Just what I needed!

Welcomed by a lovely hostess on the lower level of the restaurant, I checked my coat and went up a charming staircase, decorated with beautiful hand-painted tiles. My last step led me to an intimate dining room that instantly wowed me with its chicness: The majestically big grey and white marble bar. The large arch. The grey brick-wall. It all comes together to offer the contemporary with the traditional authenticity of Antibes-France.

As I sat at my table waiting for my friend to come, I entertained myself by reading the menu. It was neat, easy-to-read, and had the perfect variety of dishes. For the appetizers, my friend and I first decided to try the Truffle Fries, which were cooked in butter and were absolutely delicious. Then we tried the Mozzarella Roll. The cheese is clearly fresh but comes with a slightly bitter pesto sauce, that might not please all palates. The best part of dinner was, for sure, the main course: The Lobster Ravioli with Caviar. It was masterfully put together with a creamy sauce that melts in the mouth. We shared this Italian wonder with another dish, the New York Steak, which comes with a small pot of baked potatoes. The meat had a golden, thick crust with a perfectly-pink medium-rare center. Simply exquisite!

Yes, we ate a lot, which is why we decided not to order a desert, but the restaurant’s service is simply impeccable. The waiter offered us a tasty vanilla cake, that we ended up devouring. In fact, the servers are so attentive, that they even folded my friend’s table napkin when he went to use the restroom. You get what you pay for, and Moma’s high-end services and gourmet food are definitely worth their prices. As I drank my last sip of Sauvignon Blanc, I realized that it was time for me to don my coat again. Ciao coziness and warmth, and au revoir South of France! It is time for me to face New York’s cold again.   

Aquarius 2019

Photo Credit Tyler Hollinger 

On Saturday, January 26th, the ordinarily industrial Long Island City was treated to a bit of opulence through the return of Secret Summer Aquarius, an “Arctic Chic” sustainable seafood and cocktail event. Held at The Foundry, a fully restored 19th century building, which boasts 3,000 sprawling square feet of space and offers up stunning views of the Manhattan skyline along with a gorgeous indoor Greenhouse.

Photo Credit Tyler Hollinger 

Photo Credit Tyler Hollinger 

The affair featured interactive, insta worthy rooms, for their fashion forward, millennial cliente. The stunning space was filled with delicacies from the sea that were perfectly paired with complimentary spirits. Aquarius comes to life each year courtesy of the talented producers of Secret Summer, Tyler Hollinger of HighLife Productions, Andrew Maturana of RAPT and Allison du Val of The Foundry.

Photo Credit Tyler Hollinger 

Sustainable seafood offerings were as vast as the ocean. MF EVENTS had a raw bar filled with oysters served three ways. Midtown Greek hotspot Kellari Taverna, CA'PISCI in Williamsburg, Crazy Taco Mex, Neapolitan Express and My/Mo Mochi Ice Cream all offered up delicious snacks as well.  Awe-inspiring accessories were available to purchase from Nuun Watch Official and Penelope Traveling Boutique. Guests commemorated the magical evening with photoshoots in the 4Five Photo Booth. Immersive experiences took shape throughout the night with Winter Burlesque from Karina and two all-star performances from Hudson Horns that brought down the house. The night's soundtrack was provided by DJ Sasha Hart with guitarist Neon Jesus in the main room and DJ Ryan Vandal in the Albra Room. Revelers were able to warm up inside or outside by lit firepits.

Photo Credit Tyler Hollinger 

World class brands were also brought on board for this exclusive party. Coney Island Brewery provided craft beer and hard sodas. Barr Hill Gin & Caledonia Spirits, Tanteo Tequila, Spring 44 Distillery and The Finnish Long Drink and Ketel One served up their premium spirits.  Ardbeg & Oysters offered guests Ardbeg 10YO Bloody Marys and the 10YO Long Islay paired neat with Oysters for purchase from MF Events.  Polar Seltzer Water and Töst and Harmless Harvest Coconut Water ensured guests stayed hydrated all night long.  Guests were also able to sample ginger beers from Fentimans Botanical, and sparkling probiotic drinks from KeVita.

Secret Summer, the country's only farm-to-bar cocktail festival, will return to The Foundry on August 4th. For more information, please visit: http://secretsummernyc.com

PortuGrill NYC

Stopped by Portugrill last night and WOW is all that I can say. This is hands down the best chicken I've had in the area. The staff was welcoming, warm, and greeted me with a huge smile. The menu had an array of mouthwatering choices such as grilled chicken, churasco (skirt steak), and Portuguese sausage, with great prices to match. You literally cannot go wrong with anything on the menu.

Before my meal, I stopped to ask the warm man behind the counter for recommendations.  As it turns out, the man was Al, the owner of Portugrill. Al, who is probably one of the nicest guys you will ever meet, he turned his love for his mother’s Portuguese charcoal broiled chicken into a specialized piri piri chicken dining concept. You can tell he was passionate about the food and the way it’s made - it was a local and refreshing experience.

I went with Al’s recommendation of white meat chicken with sausage and grilled pineapple. The food was beyond good. It almost felt like home cooking because of how fresh and flavorful each bite was.

While there, I took the time to learn about the Portuguese method of cooking chicken. First,  the chickens are butterflied and brined overnight. They are put into grill baskets, which rotate over a gas flame and allow the chicken to be slow grilled, while being continuously basted and seasoned with water and piri piri pepper. Then everything comes with the house special green sauce, made with avocado, garlic and yogurt.

Portuguese chicken is unique and hard to get around New York. This new spot is very important to the city and will provide some of the best authentic Portuguese foods you will ever have.

Everything I tried was delectable and the chicken is freshly grilled when you order. The potatoes, lime cilantro quinoa, and black beans were also so good -- basically everything I've tried makes me want to go back, so stop reading and go try it !!!

PortuGrill opened its doors on the Upper East Side on January 9th. PortuGrill serves fresh Perdue chicken and all of the chicken is hormone, antibiotic and blemish free, and all sides are non-GMO, sustainable and locally sourced.

PortuGrill is located at 1215 Lexington Avenue, New York, NY 10028 and will be open seven days a week from 11 a.m. to 10 p.m. For further information call (917) 261-4001 or visit www.portugrillnyc.com.

Stax Ice Cream’s Winter Treats Launch

The creations at Stax Ice Cream are rooted in the belief that ice cream is a treat to be enjoyed even during the coldest time of the year—and, after trying their new winter flavors, I’m convinced. Prepared for the holidays, this charming little ice cream shop offers respite amid the busy streets of Chinatown in the form of cozy Christmas decor and seasonal sweet treats.  

Founders Sophie Gao and Vida Feng strive for quality with a personal touch. Their ice cream is handcrafted in small batches and every dessert is cleverly and delicately adorned. Stax isn’t your average ice cream shop, and certainly not the place to quickly grab a vanilla or chocolate waffle cone; aiming to deliver a unique experience, the ladies at Stax have developed and perfected innovative flavors that pull from both Western and Eastern palates, including fruity pebbles, jasmine milk tea, ube, cornflake bourbon, and more, all which can be made into one of their famous “Cremella” donut ice cream sandwiches. Because who needs a cone when you can eat your ice cream in a donut?

For this holiday season, the launch of Stax Ice Cream’s Winter Treats collection will debut a new line of treats for their Treats Bar in addition to their Holiday Mini Ice Cream Cakes featuring three new winter flavors: Peppermint Oreo Bark, Roasted Oolong Milk Tea, and Red Velvet & Cream. Not only are the ice cream flavors irresistible, but the cakes themselves are adorable—the Roasted Oolong cake is exquisitely decorated as a snowman with a candy corn nose, while the Red Velvet (my personal favorite) is a red-nosed reindeer with pretzel antlers. The Peppermint Oreo cake is a brand new take on one of their classics—a unicorn—but this time with a seasonally appropriate candy cane striped horn.  

These sweet, winter-themed inventions will be available at Stax until the end of the month along with the spreading of holiday cheer and #sweetvibesonly.

10th Annual Latke Festival

On Monday, December 4th, the highly anticipated 10th Annual Latke Festival returned to NYC. Having consumed lotsa latkes during the festival at the Brooklyn Musuem last night, a panel of 13 judges and 500-plus latke-loving attendees determined the winners of the culinary competition and fundraiser for The Sylvia Center. The judges declared the Hoppin' John Latke, black-eyed peas, rice and potato latke, BBQ brisket, braise collards, crispy onions from Brooklyn’s Benchmark Restaurant their favorite, naming it Best Latke – this is Benchmark’s second consecutive year for that honor, having snagged the Best Latke award at last’s year’s event. 

For the two new awards at the 2018 edition of the festival, the judges cited the Falafel Latke from Kulushkat, the Brooklyn-based Middle Eastern eatery as Best Creative Latke and Dima’s Sweet & Savory Short Rib Latke, slow braised short ribs, prune reduction and micro greens from Manhattan’s venerable Veselka  got the nod for Best Traditional Latke, its foundation being the 64- year-old Ukrainian restaurant’s traditional  homemade latke.  In a festival first, Veselka’s entry was a double winner, also named the People’s Choice Best Latke!

One of most deliciously fun and eagerly anticipated events on New York City’s Holiday Season calendar, the Latke Festival – celebrating the scrumptious versatility of the potato pancake – was presented by  Great Performances, the highly-acclaimed New York-based catering and events company, as a benefit for The Sylvia Center, a nonprofit dedicated to teaching nutrition and cooking in  underserved  communities through hands-on experiences on the farm and in the kitchen. The evening showcased 24 latke creations, from the classic to the decadently imaginative, by chefs from such establishments as:  Dizzy’s Club Coca-Cola; FONDA; FryGuys; Korso; Mama O’s; The Norm; Riss’s Knishes; and White Tiger. See complete list of participants here.

The judging panel of influencers and food experts included: actress Debi Mazar and her celebrity chef husband Gabriele Corcos, hosts of Cooking Channel’s Extra Virgin; Dana Cowin, host of Heritage Radio’s Speaking Broadly (formerly long-time editor of Food & Wine); Alex Mayyasi, editor-in-chief of Gastro Obscura; David Berliner, president and COO of the Brooklyn Musuem; Tine Redwine, host of News12 CT’s “Chef’s Quick Tips;” Lee Schrager, director of the South Beach and New York City Wine & Food Festivals, and Howard Axel, CEO of Four Freedoms Park.  The full list of all 13 judges can be seen here.

“We’re so grateful to the participants who brought their culinary creativity to our event. It’s very gratifying all the winners have been long time supporters of the festival and The Sylvia Center.  In fact Veselka has been part of the Latke Festival all ten years of its existence,” notes Liz Neumark, the founder and CEO of Great Performances, which produces the event annually, and who also established The Sylvia Center.  “It’s so intriguing how different the winning latkes were, demonstrating, once again, the myriad ways chefs can work with potato pancakes.”

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ABOUT THE SYLVIA CENTER

A nutrition education and youth development organization that works in high-need, high-potential communities to show young people and their families how to establish healthy habits that lead to happier and more productive lives. The nonprofit works with more than 2,500 young people annually across New York City’s five boroughs and in Columbia County, N.Y. Through hands-on experiences in the kitchen and at on a farm in upstate New York, students learn to prepare and enjoy healthy food made fresh, whole ingredients.

Ten students from The Sylvia Center’s “Cooks for Health” program at the Williamsburg Community Center in Brooklyn are competing in the Latke Festival this year.  For more information about The Sylvia Center, please visit www.sylviacenter.org.

ABOUT GREAT PERFORMANCES:           

Established in 1980 as a waitress service that provided flexible part-time employment to women pursuing careers in the arts, Great Performances (GP) has grown to become New York City’s largest privately-held full-service catering, events production and retail hospitality company. GP is particularly distinguished by a propensity for innovation, a commitment to sustainability—GP was the first and remains the only catering concern in the U.S. to own and operate an organic farm*-- and a dedication to building communities around food.  GP’s roots in the arts are reflected by its exclusive partnerships with such prestigious cultural institutions as the Brooklyn Museum, BAM, Jazz at Lincoln Center, the Apollo Theater and Asia Society.  For more information about GP, please visit greatperformances.com. 

Photo Credit: Eric Vitale Photography

NYSPCC Food & Wine Gala

On Wednesday, November 7th, The New York Society for the Prevention of Cruelty to Children (The NYSPCC) held its sixth annual Food & Wine Gala Tuesday night at The Metropolitan Club in Manhattan. Chef Costas Spiliadis, whose world-renowned Mediterranean-inspired restaurant Estiatorio Milos was the 2017 winner of The Concierge Choice Awards’ International Cuisine category, designed a one-of-a-kind menu for guests, and also donated all food. The exquisite cuisine was paired with world-class wines provided by George Spiliadis, Founder of Cava Spiliadis.

Inside Edition anchor Deborah Norville, who is also a member of The NYSPCC’s Children’s Council, served as the evening’s host while Mary Pulido Ph.D, Executive Director of The NYSPCC, gave an inspirational speech about The NYSPCC’s work championing New York’s most vulnerable. Renowned auctioneer Harry Santa-Olalla led the gala’s reverse auction, which raises crucial funding for The NYSPCC’s Trauma Recovery Program. The program offers a specialized therapeutic program for children, ages 5-18, who have experienced physical or sexual abuse, neglect, traumatic bereavement, or who have witnessed family violence. The Food & Wine Gala is one of the major fundraising events for The NYSPCC; the other being the annual Spring Luncheon, which in April 2018 featured an emotional guest speech by Olympic gymnast McKayla Maroney. 

“We are the first line of defense for vulnerable children and their families in New York City,” said Dr. Pulido, who delivered a powerful speech about The NYSPCC’s work. “Our Trauma Recovery Program provides life-saving counseling to children who have suffered unthinkable abuse, and we’re so grateful to everyone who attended this crucial event and contributed to their rescue and recovery.”

Additional VIP attendees included Vicky Cornell, the widow of Soundgarden frontman Chris Cornell and a member of The NYSPCC’s Children’s Council, President of The NYSPCC’s Board Karl Wellner, Board Member Dr. Penny Grant, Gilligan’s Island star Tina Louise, Delicatessen’s Executive Chef Michael Ferraro, who provided The NYSPCC’s exclusive Food & Wine Gala menu in 2017, Commissioner of the Administration for Children’s Services David Hansell, business executive and former Reuters CEO Tom Glocer and his wife, NYSPCC Board Member Maarit Glocer and New York Jets offensive tackle Brent Qvale.

 The New York Society for the Prevention of Cruelty to Children (NYSPCC) is one of the most highly respected child protective agencies in the world. Founded in 1875, the NYSPCC helps the most vulnerable children of our community recover from trauma. And, more importantly, it helps prevent child abuse through its work with parents, teachers, children and foster care agencies. The NYSPCC’s amazing work is used as a model for child abuse prevention centers across the nation. The NYSPCC has investigated more than 650,000 cases on behalf of over two million children and has educated over 47,000 professionals working with children on child abuse and neglect issues. http://www.nyspcc.org.