Areppas 1st Anniversary Celebration
Creative areppas that are fresh, delicious and fairly priced. Areppas, a Venezuelan fast-casual eatery in NYC celebrated its 1st anniversary by showcasing new menu items, including healthy bowl and salad options. Areppas is known for serving fresh, wholesome dishes with the best quality artisan grains, proteins and seasonal ingredients. The Midtown East restaurant and its food carts around town offer signature arepas and the option to create your own.
Owner Celestino Diaz, was born in Caracas, Venezuela in 1987 and came to America with his family in 2004 to escape the country’s hardships. Together with his wife, Brooke Carrie Hil, Diaz set out to open a restaurant that would pay homage to his background.
The couple is also committed to giving back by feeding a hungry child in Latin America with every meal sold at Areppas through the UNA X UNA nonprofit. As a result of the initiative, over 40,000 kids have received meals thus far.
The full menu can be found here.
Kellari Fall Tasting Menu
Kellari, the perennially popular Greek hotspot in Midtown West known for its delicious traditional and modern Greek Mediterranean menu, and terrific Greek wine list, welcomed Executive Chef, Themis Papadopoulos to their team this month. Papadopoulos has over 20 years of experience working in fine-dining restaurants and 5-Star hotels in Paris and Greece.
Chef Papadopoulos earned his education from Ecole Lenôtre and as a visiting chef at the Michelin-starred The Kitchen Gallery in Paris and the 2 Michelin starred Greenhouse in London. Papadopoulos' worked as a gastronomy consultant at the Athens Was Design Hotel from 2015-2017 and spent the last seven years as the Chef de Cuisine at the Michelin-starred Le Mavromattis in Paris. Papadopoulos is now continuing his journey with a big move to the United States, helming the kitchen at Kellari.
Upon entering the restaurant, guests were welcomed and made to feel like a regular — in a part of midtown where most places treat you like a tourist even if you’re a local.
Chef provided the press with a first look at a new five course tasting menu, which will debut this fall at the restaurant with Greek wine pairings from Santorini and beyond. The tasting began with pickled beetroot salmon with mango and fresh turmeric root coulis followed by a Cannelloni bean soup with mastiha extract. A stand-out avocado cannelloni with smoked almonds, crab meat, red peppers and squid ink tuille followed. Seafood dolmades with pan seared langoustines and fresh herbs was served over a lobster bisque and then came a picture-perfect Branzino Tart with tomato concasse, yellow zucchini and a watercress pesto. The perfect ending came in the form of poached figs in Mavrodafni sweet wine with salep cream and walnuts.
Kellari Hospitality Group owner Stavros Aktipis continues to grow his restaurant empire which boasts Kellari, Cesca on the Upper West Side and a new Greek restaurant called Lefkes in Englewood Cliffs, New Jersey.
Kellari is located at 19 W. 44th Street and has a sister location in Washington DC. https://www.kellariny.com/
Zio's Monday Night Meatball
On a warm and cozy Wednesday evening, Zio Ristorante presented its new event introducing Monday Night Meatball. The meatball celebration is about to make your Mondays better.
Beginning on September 17, 2018, every Monday night at Zio Ristorante, you will be able to enjoy three meatball sliders for just $10. Each guest is allowed to choose from five different styles of meatballs, including vegetarian options. The first meatball is prepared out of Zio’s signature veal and combined with mozzarella cheese. If you are not a fan of veal, there are also choices of lamb meatballs with ricotta cheese and red onion marmalade, as well as seasoned chicken meatballs with fontina cheese. If you would like to add some spice to your Monday nights, try a spicy pork meatball covered in hot cherry pepper sauce. And of course, if you are a vegetarian, a veggie meatball with homemade pesto sauce is about to make your night.
Zio Ristorante, which offers a variety of delicious Italian dishes such as Fettuccine pasta with baby shrimps and fresh tomato sauce, as well as Petto di Pollo, which includes grilled pounded chicken breast, wild mushrooms and mashed potatoes, guarantees to become your NYC go-to restaurant during any time of the week. The restaurant offers a variety of finger-licking dishes that will be worth a try on any day of the week.
But if you are looking for a comfort level food for an amazing price, Monday Night Meatball is the event for you. Exclusively available every Monday night and only at Zio.
Sugar Momma’s Fall Preview Night
In an outdoor showcase of fine dining and cocktails, Sugar Momma restaurant and bar welcomed guests to experience the flavors of its new fall menu.
The evening began with “The Good Stuff”: clever and creative cocktails ranging from the Momma's Martini, a cocktail lit on fire and served with a shot of Prosecco, to a new pear creation made with Maker’s Mark Bourbon, pear, honey, lime, and ginger—the perfect drink for the upcoming fall season.
Also featured on the menu were Executive Chef Brent Hudson’s signature Pork Belly with soy caramel, sour apple salad, and crushed cashews (a staple in the Sugar Momma repertoire) along with several brand new specialties, such as the Nordic Crostini topped with pastrami salmon and the Jerk Duck Legs with a house made habanero barbecue sauce. In addition, there was a delicious falafel plate with beet hummus and chili maple roasted cashews, as well as almonds and pepitas to nibble on in between sips of tasty and refreshing cocktails.
Sugar Momma’s quaint location in the heart of the Financial District is, by day, a cafe called Hole in the Wall, which in the evening hours becomes a sexy lounge transformed by candle light and the velvety red glow of a neon sign reading “Hello Gorgeous”. The inviting ambience gives guests the perfect excuse to come in and stay awhile, since after-work is the new after-hours at this hotspot destination.
Photos courtesy of Sugar Momma
Room for Tea NYC
It’s no secret that in New York, the accepted order of caffeinated beverages of choice is coffee, coke, and then, if you dare, chamomile. We’re long past the days of tea parties and parlors. The greater the concentration of caffeine, the closer you are to having the traits of a bona fide New Yorker (boisterous, hardheaded, etc) -- at least according to Malcolm Gladwell, who in his essay Java Man, outlines the characteristics of coffee vs. tea.
But Room for Tea, an exhibition on tea culture and diversity, is here to change New Yorker’s snobby, elitist attitude toward the beverage. Created by Parsons graduate Iris Xing, the exhibition features multiple interactive, immersive rooms that celebrate tea’s rich, international history.
Upon entering the exhibition, guests are welcomed into the Summer Boba Court, in which they can try their hand at catapulting pink, plastic “boba balls” into the matching basketball hoops nailed to the wall. But don’t spend all your time playing boba basketball -- you won’t want to miss the next room!
Named the Labyrinth of Tea Origin, the second room of the Room for Tea exhibit features long, winding curtains which guests must navigate in order to make it on time for the featured Japanese Tea Ceremony. Here, guests can unwind while learning about traditional Japanese tea culture, and of course, enjoying a pot of hot tea.
Directly across from the Labyrinth of Tea Origin is the room celebrating Japanese Matcha Culture, which features beautiful paper lanterns and cherry blossom petals! It was almost my favorite room in the exhibit, but in the end, I have to give it to The Milk Tea Metropolis Room, which takes up the entirety of the second floor.
The Milk Tea Metropolis room is dedicated to milk tea culture in Hong Kong, where milk tea became popular after it was introduced by the British. Designed in true Hong Kong style, the room features plenty of vibrant neon signs, as well as subtle references to popular Hong Kong culture: keep an eye out for the pineapple can from Chungking Express!
Tea lover or not, there’s a lot to learn from the Room for Tea exhibition, as well as plenty of samples to change your mind! And as an added bonus, all proceeds from the pop-up will go towards the Trees for the Future Forest Garden program. So be sure to check out the exhibit! Room For Tea, located at 371 Broadway, is currently open, and will officially close on September 22nd. For more information, visit https://www.roomforteanyc.com/, or their instagram, @roomforteanyc.
JBF Chefs and Champagne
The James Beard Foundation welcomed Padma Lakshmi as this year’s guest of honor at the annual Chefs and Champagne soiree on Saturday, July 28th at Wölffer Estate Vineyard in the Hamptons.
Chefs and Champagne is the premier culinary celebration of the summer, with New York influencers, culinary connoisseurs, and farm-to-table foodies venturing out East to enjoy unique tastings from over 35 chefs, beverage masters, and artisanal purveyors -- twenty of whom were female. Among the culinary highlights of the night were foie gras macarons, savory smoked egg, and bars flowing with Champagne Boizel and Wölffer Estate wines.
“I am excited to be joining the ranks of previous guests of honor such as Julia Child and Martha Stewart to support the foundation’s mission to make America’s food culture more delicious, diverse, and sustainable for everyone,” said Padma. “Bringing attention to JBF scholarship, women’s leadership, and other impact programs aligns with many of the causes that are close to my heart.”
Padma is an internationally known best-selling author and the host and executive producer of Bravo’s Emmy award-winning Top Chef. Her passion for food, family, and feminism makes her an ideal role model for the future generation of female chefs.
The annual event has been running for over 27 years in support of the work that the James Beard Foundation does to provide culinary education and implement a better food system. Past guests of honor include Marcus Samuelsson, Ted Allen, Daniel Boulud, Bobby Flay, Carla Hall, Thomas Keller, Emeril Lagasse, and Wolfgang Puck.
The Foundation partnered with Rethink Food NYC to make the affair even more sustainable and transform excess food into ready-to-eat meals for the city’s food insecure populations.
“This year’s summer fundraiser had the greatest impact yet,” noted James Beard Foundation CEO Clare Reichenbach. “The annual event exemplifies our continued commitment to create exceptional experiences all in support of the Foundation’s mission to change the world through food.”
The Foundation is in an energetic pursuit of skyrocketing an evolution in the culinary industry. Issues such as gender imbalance and diversity in culinary leadership are being tackled by JBF and its mission to nurture America’s future food leaders. Thanks to the silent auction, over $100,000 was raised to support JBF’s impact programs including Boot Camp for Policy and Change, Women in Entrepreneurial Leadership, and Smart Catch.
JBF Chefs and Champagne soiree
The James Beard Foundation welcomed Padma Lakshmi as this year’s guest of honor at the annual Chefs and Champagne soiree on Saturday, July 28th at Wölffer Estate Vineyard in the Hamptons.
Chefs and Champagne is the premier culinary celebration of the summer, with New York influencers, culinary connoisseurs, and farm-to-table foodies venturing out East to enjoy unique tastings from dozens of chefs, beverage masters, and artisanal purveyors, 20 of whom were female.
Grand Opening of RFTP at the POD BK Hotel
On Wednesday, July 11, POD BK Hotel presented its guests and visitors with a new bar in town: RFTP. The bar is a lounge located on the rooftop of the POD BK Hotel.
RFTP is the perfect spot for an after-work hangout or a weekend meetup. It features an extensive terrace with a comfy lounging area and a large bar, which offers delicious drinks such as Frosé, Modelo and Pacifico. To complement the drinks, RFTP presents “Vegetable Garden,” which is a mixture of seasonal vegetables served on quinoa with a touch of black olive and burnt leek powder to resemble edible soil, all accompanied by a buttermilk ranch dip. The “Artichoke Dip,” which is a delightful mix of cauliflower, garlic confit, seared fontina, is served with pita chips and guarantees a perfect match to any drink from the bar. RFTP also provides classic side appetizers, such as a charcuterie board and paratha flatbread, which consists of feta, figs, arugula and balsamic.
Extend your visit to RFTP by also staying at the POD BK Hotel, which features a clean and minimalist design with splashes of color. The hotel, which opened in October of 2017, features cozy rooms with bunk beds and queen-size beds, while also emphasizing comfort in a close-knit space. Each hotel room is small, but as one of the staff members pointed out, “You come to New York to be outside of your hotel room.” Indeed, the hotel is a perfect place to rest and re-energize before heading to the city.
247 Metropolitan Ave, Brooklyn, NY 11211
Photos courtesy of RFTP
Surf City
Jersey City is no stranger to transformation. Over the last thirty-five years, the city has evolved from a dock and manufacturing town populated with immigrants to a bustling, industrial city with a financial district so powerful, it was given the moniker “Wall Street West.”
But more recently, it seems as if Jersey City is again in the process of shifting its identity -- from financial center to popular tourist spot. Seafood bar Surf City, located right on the edge of the Jersey side of the Hudson River, is my proof in this hypothesis.
Surf City, which draws inspiration from Caribbean cabanas and tiki bars, is a waterfront grill headed by Chef Franco Robazetti that serves up beach fare such as lobster rolls, crawfish, and mussels. This summer, Chef Robazetti, who was named champion of the Food Network hit show “Chopped,” plans to open a raw bar that will also serve sushi, sushi tacos, and poke.
In addition to its amazing seafood, Surf City boasts classic surf and turf options, including burgers and nachos. To go along with the meal, the restaurant offers a varied frozen drink menu, with drinks such as a Banana Colada (Pina Colada, Banana, Dark Rum), and the Island Fusion (Banana, Strawberry, Light Rum, and Coconut Rum).
However, great food is not the only draw of dining at Surf City. Visitors to the venue are also blessed with unparalleled views of the New York City and the Statue of Liberty. But most exciting -- at least in my opinion -- are the giant sized games available to play with it, including a full size shuffleboard court and massive Jenga. Did I mention you can play all of these games while huddled around a roaring bonfire? The perfect solution to those odd, chilly summer nights.
Jersey City isn’t quite the tourist spot it could be. But Surf City is a great, affordable eatery that is worth making the trek over the Hudson River for. Eat some seafood, enjoy the beach, get a little drunk, and explore the other side. Jersey City is shifting as we speak. Don’t you want to say you knew about it first?
Bagatelle Summer Dinner
Bagatelle, it's not just for brunch anymore! The place that is the staple for upscale, club like brunch parties is also expanding their new dinner menu!
I was lucky enough to be invited to try their swanky new summer dinner menu last friday, and was blown away. This is where you want to bring someone you're trying to impress. Come dressed in your best -- there are some beautiful people in this place, ready to turn all the way up! Also, try sit close by to the tables next to you so that everyone can talk and get engaged!
The décor is elegant and romantic yet, it has a quirky vibe with interesting artwork adorning each wall. I especially enjoyed the Keith Haring inspired statues and the gorgeous chandeliers. However, everything became a bit of a blur once we had our 4th drink.
I must note that the service and attention to detail at Bagatelle is exceptional from the moment you walk in. While Bagatelle has always been well known for their fantastic service, the reality went beyond my expectation. That's before I even had a bite to eat.
Our server was very attentive and super pleasant. He answered all my oddball questions and made accommodation for my friend who couldn’t have any vinegar in any of her dishes.
As for the food, every single thing that came onto our plate was nothing short of excellent. We had quite an array of options that night, starting off with a refreshing appetizer called Salade de Pastque, which was watermelon salad, cucumber, candied pine nuts, ricotta salata, and basil vinaigrette (no vinegar for my friend’s dish – of course). I can honestly say it was the first time I ever had cheese with my watermelon. It would have never have occurred to me to even combine those two things but it was so good and I loved it! The dish really cleansed our palate, and got us ready for the rest of the plates.
The second course was Couteaux de Mer, which was a razor clam ceviche with piquillo pepper relish, and green garlic aioli. Every bite of this, was crunchy deliciousness. The third course was burrata filled with nanyuks vinaigrette and puffed barley.
For the main entrée we had two options. It was either the Cotelettes d’Agneau, which was a spiced marinated lamb chop with fava beans and harissa, or St Jacques Snackees, which was seared Maine diver scallops with bacon and green pea espum. With both choices sounding so delicious, we naturally got one of each to satisfy our curiosity.
And of course it’s impossible to forget the dessert we were served: A champagne mango flavored Pavlova, which capped off what I'd consider a perfect meal.
When I say I've never been fuller in my entire life, I mean it. Every component of my dining experience was delightful. The quality of the food, the stellar service, the club-like ambiance and the phenomenal company. My compliments to the staff and chef Andrew Riccatelli. It's truly a meal I'll never forget.
Would I go back to for more? Absolutely!
Barano: An Argument for Brunch
In his 1999 article, “Don’t Eat Before Reading This,” Anthony Bourdain breaks down the emotional mechanics of being a restaurant chef. Butter is a cook’s best friend, he reveals, while brunch is a word “dreaded by all dedicated cooks.” Bourdain claims that chefs “despise hollandaise,” along with “home fries, those pathetic fruit garnishes, and all the other cliché accompaniments designed to induce a credulous public into paying $12.95 for two eggs.”
But in the years since Bourdain’s dismissal of brunch as a bastard breakfast, the meal has had a resurgence in popularity. The word ‘brunch’ is now a verb used by both poor college students wishing for an adulthood in which brunch is a regular occurrence, and well paid hipsters reminiscing about their days of student poverty. And while it’s true that it is far too easy to brunch at a place that charges an absurd amount of money for an omelette you could make on a two burner stove, in recent times, there seems to be an increasing amount of innovation within the brunch market -- a suspicion proven true by my recent visit to the nuovo Italian restaurant run by Chef Al Di Meglio: Barano.
Barano is -- there’s no other word for it -- classy. I’ve been to brunches where the sole purpose is to be boozed up by the meal’s end. This is not the case at Barano, where the cocktails serve as a complement to the food. Who knew that homemade, rhubarb pop-tarts would pair so well with mimosas? Eating this dish, I fell into a natural routine: bite of pastry, swig of mimosa, enjoy, repeat.
Other options for Piattini, or small plates, included a house made coconut and cherry granola with sheep’s milk yogurt and honey, Pizza Bianca, and the “Little Gem Lettuce” salad, composed of roasted and raw peaches, Sicilian pistachios, smoked pecorino, and a red wine vinaigrette.
After having our expectations blown away by our first couple of dishes, my friend and I went all out and gobbled up a total of four more entrees from the new brunch menu: an Italian pork sandwich topped with crispy onions, semolina pancakes drizzled in lemon curd, the Benedetto, or poached eggs served in a rosemary biscuit with prosciutto, radicchio, and honey, and an avocado and salmon pizza.
Now, all of these dishes were well crafted, flavorful, and beautiful to look at. But if I had to pick a must try, a top of the pack, a dish above the rest (if only by a few hairs), it would be the Avocado and Salmon Pizza. I don’t like bagel and lox -- there’s something thick, doughy bagels in conjunction with paper thin, slippery salmon that puts me off. But I LOVED this pizza, and so did my friend, who’s normally opposed to fish of any kind. I don’t know what it was -- the toasted sesame seeds? The avocado mascarpone mix? Whatever it was, this pizza beats your standard bagel and lox any day. As an added bonus, the huge pie clocks in at only $18 and can feed two people, which means this dish can officially be added to food under ten dollars that is worth one hundred. An unbelievable bargain.
Barano’s new outdoor patio and extended Brunch service (Friday-Sunday, 11:30-4 p.m), has officially kicked off for the summer season, so be sure to get down there and gorge on all the delicious new dishes they have to offer. For more information (and pictures of Barano’s excellent food), check out their website, http://www.baranobk.com/, and their instagram, @baranobk.
Photos courtesy of BaranoBK
Taste of Bushwick
On the evening of Tuesday, June 12th, crowds of people gathered at the concert venue Brooklyn Steel for a showcase of Bushwick’s vibrant culinary scene. The event celebrated the 5th annual Taste of Bushwick, which provided relief for those struggling to keep up with the new bars and restaurants opening everyday in Bushwick. The highly anticipated tasting festival has become one of Brooklyn's premier culinary events.
This year’s tasting has come a long way from its humble beginnings in 2014, which featured 12 vendors and 200 people in attendance. The 5th annual Taste of Bushwick is the biggest yet and has nearly tripled in size since the first, with an attendance of over 1,000 people.
The event prides itself on celebrating the diverse flavors of the neighborhood, with more than four dozen Bushwick restaurants, bars, and shops, all featuring food and people of different backgrounds. Some of Bushwick’s most renowned culinary institutions convened at the outdoor space to rejoice the neighborhood’s active gastronomic life while offering tastes of their food and drink. All proceeds from the event benefit the upcoming 2017-18 season of theater, dance, puppetry, and performance at the neighborhood’s Obie Award-winning, non-profit theater The Bushwick Starr, located at 207 Starr Street.
Participants included: Archie's Bar + Pizza, Blue Bottle Coffee, Boar's Head, Braven Brewing Company, Brooklyn Cider House, Brooklyn Whiskers Bakery, Bruce Cost Ginger Ale, Bushwick Food Cooperative, Bushwick Grind, Cape House, City Bear BK, Elisa's Love Bites Dessert Atelier, Faro, FINE & RAW chocolate factory, Forrest Point, Foster Sundry, Guadalupe Inn Brooklyn, Brooklyn's House of Kava, House of YES, Interboro NYC, Irving Bottle Wine Shop, Kings County Brewers Collective, L'imprimerie, Lucy's Vietnamese Kitchen, Maite Bushwick, Mominette Bistro, OddFellows Ice Cream Co., Owney's NYC Rum by Owney's Rum, Precious Metal, Queen of Falafel, Sally Roots, The Sampler, Sea Wolf Brooklyn, Sey Coffee, Tito's Handmade Vodka, The Wandering Barman, Tony's Pizzeria & Restaurant, Tortilleria Mexicana Los Hermanos, and The Wheelhouse
With spectacular fare, live music, and strong drinks, it is safe to say that everyone had an extraordinary time. It was the perfect summer night out.
Photos by Francisco Bravo
Tabasco’s Best on the Block BBQ
On Thursday, June 7, 2018, foodies gathered at Blue Smoke, for Tabasco’s Best on the Block BBQ preview event. The event featured bites from Big Apple BBQ Pitmasters Amy Mills and Jean-Paul Bourgeois, as well as Tabasco’s own selection of sauces.
Tabasco brought the taste of Southern barbecue to New York City. Upon arrival, guests were offered cornbread with a sweet and tangy sauce, which transformed cornbread into a groundbreaking appetizer. Another starter was a twist on an American classic: macaroni and cheese with spicy breadcrumb accompanied by Tabasco Green Sauce. But, if you were aiming for a light appetizer and with a crunchier kick, homemade potato chips with sour cream sauce with chives and bacon would make your night.
After appetizers, guests were invited to a mouthwatering selection of barbecue dishes. Jean-Paul Bourgeois introduced the public to the fried-smoked chicken with Tabasco-spiked honey, broccoli and black eyed pea salad. Amy Mills, on the other hand, brought baby back ribs with tangy pit beans to the table.
To complement each meal and savour the BBQ flavors, Tabasco’s Best on the Block BBQ offered a refreshing and spicy Peperita (tequila lime juice, gentiane liqueur, agave celery bitters, and Tabasco sauce) to all of its guests. Other drink options were also available, ranging from craft beer to wine.
To finish off the delightful evening, guests were invited to dip chicken BBQ drumsticks into a chocolate barbecue sauce fountain provided by Tabasco. Chocolate barbecue sauce is the happy marriage between savory and sweet; at first, the smooth dark chocolate glides through your tastebuds, but then the kicks of Tabasco find their way through. If you fell in love with the sauce, Tabasco provided its bottled version on the way out.
The night certainly had a southern barbecue feel with a Tabasco bite to it. It was a finger-licking barbecue experience that would often require leaving New York. Yet, Tabasco brought it all and more to the Big Apple, allowing more New Yorkers to experience the real tastes of southern barbecue.
Photos courtesy of Hunter PR
The Official Arrival of Clinton Hall to Williamsburg
Clinton Hall, a place for burgers, games, and beer, has finally arrived in Williamsburg! The new location can be found at the POD BK Hotel, and it includes good music, fun games, delicious food, and a large selection of draft beers.
The unique bar and dining experience features 20 beer drafts on rotation, which range from keg-conditioned lagers from the US, Belgium, Germany, Scandinavia, and more. But, if you’re in the mood for something other than beer, Clinton Hall offers a few different wines and cocktails worth trying, including the Spicy Margarita (tanteo jalapeno tequila, agave nectar, and fresh lime juice) and the Frozé (Frozen Rosé).
To accompany the wide selection of drinks, Clinton Hall provides an array of “sliders,” “pass arounds,” and “on table.” The “sliders” are finger-licking good, varying from Nashville Hot Chicken Sandwich (served with pickled red slaw on a crispy chicken breast, cayenne pepper and secret spice blend) to The Shipwreck (beer battered cornet fish, old bay fries, tomato, lettuce, and tartar sauce). As for the pass arounds, Clinton Hall does not disappoint. Surprising combinations such as Buffalo Cauliflower (crispy florets with Clinton Hall buffalo sauce and crumbled bleu cheese) and Kimchi Hot Dogs (all beef hot dog, kimchi, crispy onion and chili aioli) are mouthwatering.The “on table” selection includes Waffle Fries (with cheddar cheese, jalapeno, and scallions) and Vietnamese Style Crispy Brussels (with mint, crispy shallot, and chili lime vinaigrette).
Photo by The Skinny Pig
After the food and drinks, guests are invited to participate in games such as giant Jenga and connect 4. What better way to finish off the night than to play some fun games in great company? After all, Clinton Hall has it all. With craft beer, great food, and fun, Clinton Hall is the perfect place to go to for a memorable experience. Check out the new location for more: 247 Metropolitan Ave, Brooklyn, NY 11211.
Photos courtesy of Clinton Hall
Make My Cake Upper West Side Opening
Make My Cake, Aliyyah Baylor’s café and sweet treats shop, has opened up a new location on the Upper West Side. Inspired by the baking traditions of Alabama and Mississippi, Make My Cake is home to traditional southern sweet treats with a Harlem twist. Aliyyah launched Make My Cake after gathering a collection of family recipes that have been around for nearly 40 years. Now, Make My Cake is home to numerous sweets, including custom cakes and homemade pies, and its fan base includes Jay-Z and Tina Fey, as well as Fortune 500 Executives.
Aliyyah’s mother formed roots of the business in a family kitchen in the Bronx when Aliyyah was only five years old. The family moved to Harlem, where Aliyyah became her mother’s apprentice. However, shortly after Aliyyah attended college, her mother took on a corporate job and passed the business down to Aliyyah.
The business grew rapidly due to its unique recipes. Aliyyah’s grandmother, Ma Smith, grew up in Mississippi on a family farm, where she grasped the details and history of Southern cooking. The rest of the business was inspired by Harlem, since it has become a home to Make My Cake for more than 20 years.
What makes Make My Cake special is that every sweet treat is taken care of differently, strictly following the family recipe guidelines. There are no “mystery” ingredients involved, but there are specific baking methods required. “Our pound cake is truly a pound of everything, made the max 4 at a time,” said Aliyyah. “Our sweet potato pie and cheesecake only use fresh baked not boiled sweet potatoes, [while] our ice cream is made from a custard base my grandmother created when I was young.”
Make My Cake is not a regular dessert spot; it is a place to which you come to savour every flavor of homemade sweets. Whether it is in its original spot in Harlem, or at the new location on the Upper West Side, Make My Cake allows you to travel through various southern flavors. And if you’re not in Manhattan, no need to worry as Make My Cake, is aiming to expand. “We will start to ship nationwide by the end of the year as well as open two other locations, one of them will be in Brooklyn,” said Aliyyah. “Our goal is to open boutique bakeries that can be franchised to the home bakery looking to leap into entrepreneurship.”
Make My Cake
Photos courtesy of Make my Cake
Absolut Truth "One Night Only"
On May 31st, dozens of socialites clad in smoky eyes, lacey attire, and bold statement pieces lined up for a chance to enter The Box, one of the hottest French nightclubs in the Lower East Side. Absolut Vodka hosted the exclusive event experience in New York in celebration of its Absolut Truth campaign. Absolut Truth’s “One Night Only” event used burlesque and mixed drinks to bring back the “golden era” of New York’s nightlife
New Yorkers know to expect jaw-dropping performances when it comes to The Box, and the night was no exception. Lingerie dancers strutted across the bar and lifted onto twirling hoops, mesmerizing onlookers. As guests sipped on Absolut and enjoyed passed hors d'oeuvres, whispers ensued of who the “surprise guest” set to appear would be. A special performance by one and only celebutante Amanda Le Pore, who serenaded the cheering crowd with a one-of-a-kind performance.
Whether attendees enjoyed the show from the midst of the dance floor or seated behind velvet drapes along the balcony, they left with buzzing energy and photos worthy of writing home about.
Caliente Cab
We’re not quite California or Texas, but New York’s got it’s own share of amazing Mexican food, ranging from street fare to high end. Today’s foray into the New York food scene took us to Caliente Cab, a West Village eatery featuring a diverse selection of Mexican cuisine.
I always judge any place offering hispanic food by its salsa. There needs to be options, of course -- mild, spicy, scorching -- but definitely no fruit/salsa mashups, and nothing with a flavor verging on sweet. Caliente Cab did not disappoint. The spicy salsa I ordered was just that - hot, but not so much so that you couldn’t taste the underlying ingredients. I almost filled myself up on just the salsa and complimentary tortilla chips, but was deterred by the arrival of our appetizer, the tasting platter for two.
Be forewarned: this tasting platter is huge, and everything on it is packed with cheese, meat, and salsa. I particularly enjoyed the “El Dorado chicken quesadilla,” which can also be enjoyed as a full sized dish. My friend, on the other hand, preferred the Mexican sliders, noting that he hadn’t even known it was a thing. Also featured on this dish were flautitas and al pastor tacos, both tasty and great compliments to the heavier sliders and quesadillas.
For our main course, at the advice of our server, my friend and I ordered the Taco Tower special -- layer upon layer of tortillas, cheese, salsa, beef, guacamole, and sour cream. It’s a dish more to marvel at than munch -- to eat it, we ended up cutting into the side like a cake, pulling the “slices” onto our plates. The end result was a little messy, but delicious nonetheless. Our advice? If you get this dish, take pictures before it’s inevitable destruction.
The giant portions made it difficult to eat anymore than we did, but looking around, it’s clear that Caliente Cab, with it’s festive decor and monster sized margaritas, is designed for large groups looking for a chill, casual place to unwind.
So, whether you’re searching for authentic, inspired, and instagram worthy Mexican food, or just a great place for a group dinner, Caliente Cab is your best bet. For more information, check out their menu listed below!
The Shake and Burger Bar
Is there anything more American than the classic shake and burger? Yes, actually: souped up shakes, binge-worthy burgers, and Back to the Future playing on a hi-res tv -- all things that can be found at The Shake and Burger Bar, a new sports bar and grill in Kips Bay, Manhattan.
I admit, walking into The Shake and Burger Bar, I wasn’t sure what to expect -- hipsters wanting pics for their socials? An older, mostly male crowd catching up on the game? Who I got as dining companions, however, were a different, unexpected group: families with young children, no doubt drawn to the abundance kid friendly items featured on the menu: mozzarella sticks, sliders, and of course, milkshakes.
But the food at The Shake and Burger Bar is much more than your nostalgic childhood fare. Take the mac and cheese -- slightly soupy, and customized with either truffle oil or bacon bits, this appetizer stole the show as soon as it was placed at our table. Served in a generously sized cast iron pan and finished with a layer of bubbling cheese, I burned my tongue rushing to get a second bite after being overwhelmed by the first, and spent the rest of the course glopping forkfuls of the dish onto my own plate.
The truffle Mac & Cheese, which I cannot recommend enough, is also featured on the burger menu, as part of the Truffle Mac & Cheese Burger. I, however, went for the Left Coast Turkey Burger, served on an activated charcoal bun, while my friend gorged on the giant, cheese covered Surf N Turf. While both burgers were well made, and definitely filling, they were outshone by the sweet potato fries, which came dusted with brown sugar and served with a marshmallow dipping sauce. I am now a firm believer that this is the way all sweet potato fries should be enjoyed. Yes, the fries are sweet, but hey, if marshmallow topped sweet potato casserole can fly at Thanksgiving, marshmallow dipped sweet potato fries can work for lunch.
Nevertheless, The Shake and Burger Bar does offer regular fries and onion rings as sides to their burgers, especially if you’re saving your sweet tooth for the eatery’s biggest draw: their milkshakes, divided into either Drunk Shakes or Insane Shakes.
Be forewarned: You will not be able to finish your milkshake, particularly if you’ve been munching away at all the other goodies The Shake and Burger Bar has to offer. The Juniors Cheesecake Raspberry shake I ordered came topped with a slice of Juniors Cheesecake, whipped cream, donut holes, and graham crackers. I ended up having to take the toppings and shake to go, and it held up well on the train ride back home, where I spent the next two days alternating between gulps of the milkshake and the bites of the cheesecake.
So, who is The Shake and Burger Bar for? The answer may not be too clear from the atmosphere, but I think I’ve derived an answer from the menu: anyone that is fond of fun, flavorful food.
ReThink Food Gala
Every year, NYC sends million tons of waste to landfills, almost a third of which is solely food. When food waste degrades in landfills, it produces methane, a harmful greenhouse gas. NYC restaurants, in total, account for the largest single stream of food waste on the commercial side. They generate close to more than 650,000 tons of food waste annually. As such, the restaurant segment represents the greatest commercial opportunity to reduce the volume of New York City’s landfilled food waste. If just five percent of New York City’s largest restaurants deterred from landfill half of the food waste they generate – by reducing it at source, donating what’s edible, and composting what’s not, the city as a whole would reduce landfilled commercial food waste 14 percent.
ReThink Food NYC Inc, is trying to fix this extensive problem. With donations from some of NYC’s top restaurants and product suppliers such as Eleven Madison Park, Fleishers, Square Roots, and many more. The company takes excess food from food distributors, restaurants, and other services institutions and transform it into delicious, safe, ready-to-eat meals for the NYC food bank and other social service agencies. The donators get the benefit of a potential tax write-off, so it’s a win-win for everyone. Over the last year the ReThink has worked extremely hard with their team of lawyers and industry professionals to help create a cohesive system that allows them to redistribute all the wonderful excess food in New York City.
Last Monday, May 14th, ReThink held a celebratory gala at the iconic NoMad Hotel. An evening of delicious food, cocktails, and fun ensued. Board members, gave a heartwarming speech stating that, “This is only the beginning, we are going to help a lot more people.” Live entertainment and music was provided by Purr, while delectable food and drink specialties, curated by The NoMad, roamed around all night. A coveted silent auction also took place, with guests bidding on generous gifts and items donated by top restaurant and hospitality groups from all over NYC.
In attendance were a lot of people from the restaurant industry, and after speaking with a few of them, it was apparent that these people truly believe in the organization and the charitable aspect of feeding the 1 in 4 Americans that still go hungry every day. Pietro Collina, the social equity director for the ReThink passionately said that, “We are not about making money, we are all coming with backgrounds in the food and hospitality industry so we know the business, and we just want to help people, that’s why we are a non-profit.”
It was a wonderful night filled with amazing people for an essential cause. All proceeds from the evening are charitable donations and will go toward the continued success and growth of ReThink.
About ReThink Food
Rethink Food NYC Inc is a non-profit organization working to recover nutritious excess food to provide low or no-cost meals to New York City families in need.
We transform unused food from grocery stores, restaurants, and farmers’ markets into meals that are delivered to local agencies in New York City; serving those in need. With the initiative to run a community kitchen, our top chefs can both serve their community while developing entrepreneurial and leadership skills to help students establish an education that they will carry with them into future careers. Rethink Food NYC Inc goes beyond meals by using food as the tool to promote poverty solutions, implement garden initiatives, participate in nutrition education, and convene food policy events.
Photos courtesy of ReThink
Taco Takeover in Brooklyn
On Saturday, May 12th, Cannonball Productions brought Taco Takeover back to New York City for its second annual celebration of tacos, tequila, empanadas, and beer. The event took place at the Brooklyn Expo Center, where it gathered several local chefs who brought their best Mexican-inspired dishes to the table. With tacos from Queens Bully, Dos Caminos, Mid|Nights, and Zen Taco to empanadas from Empanada Mama, there was something for everyone to indulge in.
Organized a week after Cinco de Mayo, the Taco Takeover included options for traditional taco fans, as well as for those willing to experiment. There was a “Hot Chicken Taco” from the Queens Bully, which was a twist on the concept of a traditional taco since white bread was used instead of the taco shell. The spicy “taco” was accompanied by a cool coconut “margarita,” which was a mixture of Don Julio tequila, coconut milk, cane sugar, and coconut flakes. There were also fun vegetarian options, such as the “Shroom Taco” from Dos Caminos, and “Masala Jackfruit” taco from Baar Baar, which included spices and ingredients from the South-Asian cuisine.
Besides the finger-licking food and fun alterations on classic drinks, the Taco Takeover also transported its visitors to a summer getaway. The event included beer pong and inflatable pool floats as props for photobooth photos provided by Deadpool and Lyft while songs from Celia Cruz to J Balvin were playing. It was difficult not to think of the approaching summer days.
Missed out on the Taco Takeover in NYC? No worries, since Taco Takeover will also be coming to Dallas, TX and San Diego, CA. The organizers of the event are also invested in working with local non-profit organizations and food recovery programs in order to donate leftover food to those in need. If you’re interested in finding out more information about the festival, visit https://thetacotakeover.com