Food

Not only will pickle purveyor Guss' Pickles be moving from its longtime Lower East Side home to Brooklyn, but it'll be losing its name, too! Co-owner Pat Fairhurst has revealed that according to the terms of a prior lawsuit settlement, she's required to relinquish the name if she does pickle business anywhere else. It's a little complicated, but in 2006 Fairhurst got into a legal fight over the Guss' name with Steve and Andrew Leibowitz, a father-son team who run United Pickle in the Bronx and tried to open up a pickle shop named Guss' on Long Island. Lawsuits and counter-lawsuits ensued, with both parties asserting their right to the Guss' legacy—which stretches back to Isidor Guss, a Polish immigrant who sold pushcart pickles and later opened up the LES shop. But Fairhurst, who has owned Guss' since 2004, doesn't seem worried about dropping the historic name; she tells the Daily News, "It doesn't matter what our name is. People are going to know where I'm going. I'll put whatever I want on the sign, and they'll still come because it's our pickles they want." more ›

Bhatti Indian Grill: This good-looking newcomer to Curry Hill marks the U.S. debut for chef Gaurav Anand, who comes from a culinary family in north India renowned for their catering and restaurant empire. Named for the lava-stone open fire grill originated in Punjab, the gourmet restaurant aims to make bhatti cooking more popular here. An exception is the Gilouti Lamb Kebab, which is specially prepared on a "mahi tawa" griddle and seasoned with a blend of 160 spices. Said to be so tender it doesn’t require chewing, the dish was created in honor of an old Lucknow king who refused to give up lamb after losing his teeth. The extensive menu includes a wide range of vegetarian and non-vegetarian kebabs, with entrees ranging between $9 - $15. 100 Lexington Avenue at 27th Street; (212) 683-4228 more ›

In December, the backyard at quintessential Hell's Kitchen dive bar Rudy's was closed down as the ownership started building a proper fire exit to comply with safety regulations. The proper work permits were obtained, but soon bar owners' received a stop-work order, and were told that a "routine audit" of the work had begun. That was seven months ago, and they still haven't been able to make the changes. Now rumor has it that the lost revenue from the backyard has put Rudy's future in jeopardy. A New York City without Rudy's is simply unthinkable—as unthinkable as a city without CBGB, Siberia, the Cheyenne Diner, Chumley's, the Alphabet City Toy Tower, or, uh, Casbar. It's unclear how dire Rudy's status is, but let's not take any chances: bar workers have started a petition, online here, demanding that city officials from the commissioner of buildings on up to Mayor Bloomberg help expedite the stalled process so Rudy's can reopen the backyard. [L Mag via Eater] more ›

From Gothamist Contribute comes the following tip: "Max Brenner's on 2nd ave and 9th street is closed for good. I showed up to work this morning and half an hour later I was out. Not a huge loss to the community, but it's something." A Max Brenner worker answering the phone this afternoon confirmed that the store has indeed closed. Despite the idea that chocolate sales might actually improve during a recession, Brenner's free flowing chocolate fondue fountains have slowed to a trickle on Second Avenue; his hazelnut-caramel calliope is likely just as kaput. The Feedbag discovered a few weeks ago that the fictitious and so-called "Bald Man," a composite of the chain's two founders (one of whom is bald), has nonetheless been giving interviews in Australia. Made up or not, it seems Brenner may ultimately prove to be some kind of Danielle Steel of the cocoa bean: the Second Avenue location may have now closed, but the chain will publish its first cookbook in November, and it's all about chocolate rhapsody and purple prose. The "Bad Boy Chocolate Pizza" recipe not only features "passionately roasted marshmallows," but also recipe notes about "the infinite essence of life." more ›

Fifty years ago, chef and food writer James Beard consulted on the very first menu at the Four Seasons restaurant. Beard's input helped galvanize the kitchen in its early days, and over the last 50 years the Four Seasons has developed and maintained its position as the city's preeminent Caesar salad and power lunch spot, complete with seating charts that are more detailed than most star maps. On Saturday afternoon, the James Beard Foundation honored the Four Seasons' co-owners Alex von Bidder and Julian Niccolini at their annual Chefs & Champagne event. more ›

This week outgoing Times dining critic Frank Bruni files on Table 8, the new venture from California chef Govind Armstrong located in the controversial new Cooper Square Hotel, where disgruntled neighbors have hung soiled underwear on their clotheslines to undermine the cachet. "I spotted only one sad, fluttering garment on the evening when I ate on Table 8’s street-level patio," reports Bruni. "And it did less to ruffle my serenity — the patio is a pretty, breezy treat — than the door that crashed into the back of my chair when someone decided to step outside. Placing a table for diners smack in the door’s way exemplifies the curious planning at which Table 8 excels." more ›

Besides being really, really ridiculously good-looking, the massive, bi-level restaurant Rouge Tomate serves food as nutritious as it is delicious. Executive chef Jeremy Bearman works closely with a full-time nutritionist to create a locally sourced, seasonal menu that's light and refreshing but won't scare off eaters with big appetites or a lust for meat. Rouge Tomate is not a vegetarian restaurant by any means—entrees include a Grass Fed Lamb a la Plancha with Polenta Cake, Fava-Mint Purée, Spring Beans, Sauce Vierge; and Long Island Duck en Sous Vide—but there are more than enough seafood and non-meat options to satisfy a broad spectrum, and meticulously-prepared cocktails like the Mint Julep (served in a classic pewter julep cup) may put you off Cosmos for good. On Saturday nights through Labor Day, the restaurant, which is located steps from Central Park on East 60th Street, is offering half off the wine list and half-priced cocktails in the downstairs lounge from 6 p.m. to 8 p.m. more ›

This year's New York City International Pickle Day Festival, taking place on October 4, will be a lot more brinier than usual, supplemented with free flowing half-sour tears. The reason? Earlier today, news broke that Lower East Side tenement-era survivors Guss' Pickles will pack up their barrels four months from now and move to Borough Park. more ›

Umi Nom, the Brooklyn outpost of the Lower East Side's popular Kuma Inn (one of Tyra Banks' favorite spots, incidentally), opens tonight on DeKalb Avenue, along the border of Clinton Hill and Bedford-Stuyvesant. The pile of bricks, broken concrete and odd bits of old electrical conduit have now become an open kitchen. Chef/owner King Phojanakong and co-chef Soulayphet “Phet” Schwader have gotten rid of the washing machines in the former laundromat, but managed to salvage many of old building's interior details, including its exposed brick and an old skylight that was uncovered during the renovations. more ›

The Department of Health and Mental Hygiene (DOHMH) fell far short of its mandate to inspect all NYC restaurants in Fiscal Year 2008, according to an audit by city Comptroller William Thompson, Jr. The report also finds that the agency has not been following up fast enough with restaurants that have failed inspections to ensure that health code violations are being remedied. In a statement, Thompson said that "in one instance, a restaurant was allowed to remain open even after four failed inspections, two of which detected mice. It is important to ensure that compliance inspections are performed timely. Otherwise, the danger that food-borne illness could occur as a result of unsanitary conditions being allowed to continue is increased." The audit calculates that of the 19,321 restaurants with permits in FY08, 4,267 (22%) were never inspected. A spokesman for the health department admitted to City Room that it was an off year, with inspectors getting around to only 80.1% of NYC restaurants. But the DOHMH insists it's on target to inspect 99% this year, and in 2010 restaurants will have to start posting those letter grades. more ›

This is the funnest thing to happen to boring old milk since the crazy straw! The Coca-Cola Company just launched a new carbonated milk drink called Vio "Vibrancy Drink," and New Yorkers are the first consumers in the world to pour the product into their discerning mouth holes! Developed in their Atlanta laboratory, the beverage requires no refrigeration and comes in four "natural" flavors: peach mango, berry, citrus, and tropical colada. According to the Post, it's being sold in delis around NYC for about $2.50 per 8oz aluminium bottle, and each bottle has 26 grams of sugar. The company promises that Vio is "a refreshing sensory experience" that contains just "a hint of rBGH-free skim milk" and tastes "like a birthday party for a polar bear." And a reviewer for BevNET.com, a drink industry research site, says the Peach Mango Vio is "slightly reminiscent of a lassi drink. However, what starts out seeming not so sweet turns almost overwhelming by the time you are half way through the bottle." Which makes sense, because polar bear birthday parties can get a little overwhelming. Have you tried this exciting new carbonated milk product yet, and if so, how refreshing was your sensory experience? more ›

While hustling to turn a 200 lbs. hog into 600 pork tacos at 3rd Ward's Pig Roast and Dance Party Sunday, Brooklyn butcher Tom Mylan cut off the tip of his finger and had to go to the hospital. According to his Facebook page, he's sorry he "bled everywhere. Pig roast 4 Eva." This was later followed by another update: "Stop freaking out. I just cut the tip of my finger off chopping up roasted pig. NBFD." (Knowing Mylan, he probably thinks that acronym stands for No Butcher Fears Death.) more ›

A few weeks ago the price of a slice of pizza went up to a groundbreaking $5 at Di Fara, the Midwood pizzeria that's become something of a mecca for pizza nerds around the world. Today the Post ponders whether customers are ready to swallow the dollar increase, which owner Dom DeMarco insists is necessary because he imports all the ingredients from Italy and prices have gone up across the board. Brooklyn's Phyllis Turim groaned, "They must be out of their minds. It would have to be the best slice of pizza in the world." But many assert that, in fact, it is, and Slice blogger Adam Kuban declares, "If it were an everyday slice, no, $5 would be too much. But a lot of the people lining up at Di Fara are pizza tourists. It's like a vacation—you don't do it all the time, and you've already prepared yourself for the overcharge." Have you vacationed at Di Fara recently? Is it worth the expense or an overrated tourist trap? Charlie Fishbaum, who ordered a $25 pie from Di Fara the other day, has this to say: "Go somewhere else if you don't like it." more ›

There's surprising news today that the original Bonita location in Williamsburg will close August 15th, according to Brooklyn Based. Opened some six years ago, the popular Mexican restaurant is part of a Brooklyn restaurant empire that also includes Marlow and Sons, Diner, and a second Bonita in Fort Greene. Co-owner Andrew Tarlow blames the shutter on a sour relationship with the landlord: "He hates me. Always has." Also problematic is his failure to acquire a full liquor license for the location, which only serves wine and beer. Eater points out that nearby hotspot La Superior is, well, superior, and that may have something to do with Bonita's bow. But we're no fans of La Superior's skimpy little one-tortilla tacos; you eat five at $2.50 each and you still walk out hungry. So we'll miss Bonita's big fat burritos, but at least the down-market LA Burrito on Bedford Ave is still hanging in there with their decidedly less-haute Mexican fare. And the taco king of NYC, Papacito's, is still the reigning champ. more ›

Three New Jersey residents are filing a class action lawsuit to force the makers of Nathan's, Oscar Mayer, Ball Park, Hebrew National and Sabrett franks to put warning labels on their hot dog packaging—not "WARNING: Hot dogs are revolting flesh tubes packed with lips and assholes," but "WARNING: Hot dogs increase the risk of cancer." A lawyer for the plaintiffs tells the Star-Ledger, "We view this just like the tobacco litigation. There is now a scientific consensus that processed meats are a significant cause of colorectal and other forms of cancer." more ›

Ten years ago Saul Bolton and his wife Lisa opened Saul on Smith Street in Brooklyn’s Boerum Hill. At the time, the location probably seemed a little too remote for fine dining, but the restaurant has since become a favorite of locals, epicureans from other boroughs, and—since becoming one of only three restaurants in Brooklyn to receive a precious Michelin star—a destination for European tourists. Bolton spent his early years in the kitchens of David Bouley and Eric Ripert, and the meticulousness of his seasonal menu reflects those experiences. more ›

This is absurd. A DUMBO shopowner recently ditched the old sign for his storefront (which read "Cafe/Bar") and replaced it with one stating the name of the establishment: DUMBO General Store (with the word "Cafe" underneath). A good business plan, no? But now the Brooklyn Paper reports that the regulars are in an uproar, preferring the older and more anonymous sign. One man even told the paper, "It used to be like a speakeasy." more ›

This week Frank Bruni at the Times weighs in on Locanda Verdi, the reboot of Robert De Niro's failed Ago, which the critic had such fun eviscerating last summer. His two star review radiates adoration for new chef Andrew Carmellini, whose "talent demands a bigger stage, and luckily for both him and us, Locanda Verde came along in the nick of time to give him that. It opened two months ago in the TriBeCa space inhabited briefly — and disastrously — by Ago, may it rest in peace... But it doesn’t amount to the exactly right situation or perfect fit for him. It’s not the Carmellini restaurant that many of us have been waiting and hoping for, though it has plenty to recommend it. Hit the menu’s strong spots and you’ll have a terrific meal at a reasonable price." more ›

Organika: This new organically-oriented Mediterranean restaurant opens today next door to Sushi Samba in the West Village. Restaurateur and designer Marcello Assante (Boom, Bacco, Porta Toscana) promises "quintessential cooking with an emphasis on Italian cuisine, approached in the most sustainable way." Salads and appetizers range from $5-$14, pastas and pizzas from $13-$16, and the entrees are all daily specials determined by the local markets. The menu currently features pastas like Tagliatelle al Salmone Affumicato (Tagliatelle, Onion, Smoked Salmon, Chives, Cream) for $15 and Tronchetto (Rolled Pizza stuffed with Rocket, Fresh Tomatoes, Mozzarella) for $14. There's no liquor license yet, but cocktails will one day feature fresh juices, rotating to highlight seasonal fruits and vegetables. The kitchen stays open nightly until 1 a.m. 89 Seventh Avenue South; (212) 414-1900 more ›

KFC, which guards its secret recipe so closely that it's kept in a safe at corporate headquarters, can't be too happy about this: A Long Island man says he's all but figured out the secret to KFC's distinctive taste. Two years ago Ron Douglas quit his job as finance manager at JP Morgan to fully devote himself to his website, which publishes recipes that aim to recreate menu items at chain restaurants like Applebee's and Denny's. But the Colonel's secret is the holy grail of recipes, and Douglas has spent years trying to figure it out, even going so far as to try to bribe a cook at the chain. (The cook declined.) His new cookbook features his sixth attempt at replicating the top-secret recipe, and he tells the Post, "Nobody knows what those 11 herbs and spices are. But if you taste my chicken, you would find the flavor very similar to KFC." But 'very similar' sounds like an understatement (or an attempt to avoid a trademark lawsuit); after a taste test the tabloid deemed his chicken "an exact match" with KFC. Okay, but is it worth rioting over? more ›

Lounge 47, a restaurant and bar with a capacious back yard on Vernon Blvd in Long Island City, has had a tough time making peace with some neighbors who say the noise and smoke from the patio is unbearable. Next door neighbor Beth Garrett and her husband have installed large signs on their property begging Lounge 47 patrons to pipe down, and a growing group of locals want the State Liquor Authority to revoke the liquor license, which was recently renewed. (The Garretts have also been accused of spraying their hose over the fence onto diners.) The current owner is now trying to sell the place, but the potential buyer wants to make sure he'll be able to transfer the liquor license. more ›

The same disease that caused the Irish Potato Famine in the 1840s is spreading with an “explosive” rate of infection through Northeast tomato farms. Called "late blight" disease, the fungus causes white-mold-encircled gray spots on leaves, blackened stems, wilting and death. Organically grown crops are particularly vulnerable, and some farmers in Rhode Island have plowed tomato fields under at the first sign of blight. Vegetable pathologist Meg McGrath tells Newsday why everyone should probably be hoarding tomatoes: "People need to realize this is probably one of the worst diseases we have in the vegetable world." Yikes, this makes last year's Salmonella tomato scare seem like a leisurely Bloody Mary brunch! more ›

Step inside Sazon, the new Latin Caribbean restaurant and lounge from the team behind Sofrito, a popular mid-price Puerto Rican spot in midtown east. The bi-level place opened quietly last month in the Reade Street space formerly occupied by Fresh Tribeca; the swank and sexy interior design features bright tropical colors, black lacquered chandeliers, a tufted leather back wall, and a coveted private booth secluded behind thick drapes. The elegant yet relaxed vibe extends to the downstairs lounge—tagged wall-to-wall by street artist James De La Vega—where a second bar facilitates weekend salsa dancing parties. more ›

Doug Quint is part bassoonist, part ice cream man. And not just any old ice cream man at that. Just last month he and boyfriend Bryan Petroff launched the Big Gay Ice Cream Truck, a venture that's blown up beyond what they ever imagined. With the help of Twitter (they have over a thousand followers to whom they tweet toppings of the day, truck location and solicit suggestions), the truck has become a bit of a summer hotspot to those seeking both a good cone and some good humor. more ›

Yay, New York's getting more generic convenience stores like the rest of mini-mall America! Because the city has more retail vacancies and rents are down, the 7-Eleven chain is capitalizing on the changing market to aggressively expand in the metropolitan area, which had 431 stores at the end of 2008. Executives at the company, which was founded in Dallas in 1927 but is now a subsidiary of the Japan-based Seven & i Holdings Company, plan to open at least 44 more 7-Elevens around the area this year, more than twice the number that opened last year. And they promise 350 more to come in the next five to seven years! An article in the Times offers an interesting look at 7-Eleven’s business conversion program, in which the owner of an existing convenience store gets an average of $280,000 to convert his or her space into a 7-Eleven. Holy smokes, we'd open a 7-Eleven in our apartment for half that...but first we need to get rid of the Starbucks location that's still operating out of our kitchen. more ›

Last year Patsy's—the one in East Harlem (which some pizza enthusiasts consider to be the only "real" Patsy's)—celebrated its 75th Anniversary by rolling back their prices to 1933 levels, and the result was a total mob scene (heh). So many hungry roustabouts amassed that police were summoned to control the crowd, which turned ugly when the kitchen closed earlier than expected. Well, the restaurant's doing it again this year. An email announcing the 76th Anniversary promises "90¢ steak, 60¢ pizza pies, 1¢ sodas. The NYPD and the FDNY will have a pizza-eating challenge. 118th Street and First Avenue will officially be renamed 'Patsy's Way,' and many other surprises." The email ends with an entreaty to "CALL TODAY (Limited Seating)," leading Slice to speculate that owners are trying to avoid a repeat of last year's pandemonium. But we called the restaurant and were told that's "definitely a mistake. We're not taking reservations. It's going to be the same as last year." [With the discounts for take-out only.] Yes! Notify the riot police; the big day is August 26th, with discounts from 11 a.m. to 5 p.m. more ›

This story—and we do hope it's a story—makes the guy who complained about a snake head on his plate at TGI Friday's seem like a big fat baby: A German tourist claims that while eating steak and spinach at the Waldorf Astoria on Friday night, he bit into something you'd only expect to find on the menu at a Red Roof Inn. There's really no delicate way to put this: Axel Sanz-Claus tells ABC News that during his meal at the legendary hotel's Bull and Bear Steak House, he bit into a blood-soaked tampon. UGH: "I had it in my mouth, chewed it and nearly swallowed it," Sanz-Claus says, adding, "This is so disgusting, I've felt sick ever since." more ›

This week Frank Bruni at the Times files a one star review of Monkey Bar, "a big-city big-game reserve for the lions, gazelles and jackals of the urban veldt.... They’ve come because Graydon Carter, the editor of Vanity Fair and one of the principal architects of this experience, summoned them. On top of everything else the Monkey Bar is his social pulpit, affirming his ordination as the high priest of a certain fame-focused, power-obsessed sect of Manhattan society... And he fashions a fantasy New York where arrivistes bask in mutual recognition and reciprocal adoration, each mirroring the others’ sense of triumph, the unruly city edited down to one preposterously romantic room for the most unromantic of pursuits: back scratching and social climbing." more ›

Can we just agree that popsicles are the best frozen treat on earth? Okay. So when we heard there were some folks handmaking them from fresh ingredients provided by local farmers at the GreenMarket... our heart skipped a beat. David, Joel and Nathalie are the trio of geniuses who concocted People's Pops, and they can be found around town (track them on Twitter) selling their goods (which on any given day may include something like a Blueberry & Cardamom pop). Also, they will deliver. Say hello to your new best friends... more ›

O' Barone: A few months back, some new activity was spotted taking place in the old 360 restaurant on Van Brunt Street in Red Hook. Italian language cookbooks popped up in the front window, only to be replaced a few weeks later with a copper zabaglione pan with a clip-on electric mixer and a map of Piedmont. It turns out all the props were really just hints of menus to come: an Italian chef named Fulvio Leone has gotten together with a few close friends and finally reopened the restaurant as O'Barone. The short menu features small plates, salads, and fresh pasta dishes, and there's also a full wine list. A sampling of salumi and cheese is $14, and a plate of melted tomino and pancetta over grilled radicchio is $8. The salads—like barley with tuna, tomato, and celery ($8)—favor lighter, summery flavors. Getting heavier, a plate of casarecce with sausage Bolognese is among the entrees. The sausage comes from nearby Carroll Gardens pork institution Esposito and Sons. Prices are typically $8 for appetizers and $12 for mains; nothing costs more than $16. 360 Van Brunt Street, Red Hook; (347) 599-2758 (Hugh Merwin) more ›

The owner of a popular Thai restaurant in the Financial District underpaid employees by hundreds of thousands of dollars during the past six years, with some working 72 hours a week for less than minimum wage, according to a lawsuit filed Monday by State Attorney General Andrew Cuomo. The A.G. says Lemongrass Grill owner Hann Low paid delivery workers as little as $2.08 per hour, and some kitchen workers made as little as $4.23 per hour (below minimum wage). Delivery workers say they were compensated just $25 a day for 10 to 12 hour shifts at Low's restaurant at 84 William Street; Cuomo's suit demands $962,000 in restitution and damages. An investigation is continuing into Low's second Lemongrass location on the Upper West Side—Low’s ex-wife owns the third Lemongrass Grill in Park Slope, and it's unclear whether that location is also under investigation. Cuomo's lawsuit is just the latest in an ongoing crackdown on restaurateurs underpaying workers; in March state labor officials recovered $2.3 million in back wages for more than 800 workers at nine restaurants, including the Ollie's noodle shop mini-chain, and the 21 Club is being sued by employees for withholding part of their tips. more ›

The Big Apple arrival of Canadian fast food chain Tim Hortons was heralded in by free coffee and a people dressed in giant-sized Tim Hortons cup costumes. One reader recounted the scene at 7th Avenue and 50th Street, "Dunkin has hired people to stand outside the store and hand out $1 coupons in retaliation. The donut wars are on, baby! Inside, the store exceeded my expectations from rule-bending shady-operator Riese. Excellent buildout, flatscreen TVs, as good as anything in Gravenhurst or Cobourg or London. Mob scene was very polite (half the customers were Canadian, after all) and there were 20+ staff trying to handle the rush, including a crew of Tim Hortons training managers brought down from Canada." [Speaking of the donut war, check out the Today Show segment about Tim Hortons in NYC after the jump.] more ›

Records obtained by the NY Post confirm that many NYC nightclubs, bars, and restaurants have been doing what many of us long suspected: refilling top-shelf liquor bottles with cheaper alcohol and watering down drinks. It's unclear exactly which establishments have been committing the crime against sobriety, but Marquee paid a $100,000 settlement to the SLA in October; violations included allowing a "disorderly" climate that led to fights, unregistered security guards and "contaminated" bottles. SLA spokesman Michael Smith says, "We may find contaminated liquor or contaminated products, which may include refilling of liquor bottles with inferior liquor or fruit flies contaminating the bottle." According to Marquee, fruit flies were the problem, not well liquor in top-shelf bottles. Meanwhile, BLVD/Crash Mansion paid a total of $16,500 in fines to the SLA last year, but the club's owner says, "We paid $8,000 for a fruit fly" in a bottle of Jack Daniels. And in April, an anonymous bartender griped to the Feedbag about the DOH: "The obsession with fruit flies is a bit absurd. In the warm weather months they’re here and places do everything they can, but fruit flies will always be around." more ›

It's Timbit time: After last week's announcement from fast food chain Riese Restaurants that it would convert its Dunkin Donuts franchises into Tim Hortons locations, there were collective cheers from Canadians (and those familiar with the mostly north-of-the-border chain) and a little confusion from DD devotees. According to a press release, nine of its ten Manhattan locations are opening today; two others are opening in Brooklyn (full list of locations after the jump). Tim Hortons considers its new NYC presence in its cap and wants to take the Big Apple by storm; COO David Clanachan said, "New Yorkers are savvy customers, they understand good value and quality. We are focused on earning the loyalty of New Yorkers and adding them to the millions of people who make Tim Hortons their daily stop for breakfast, lunch and snack times." more ›

As dozens of New Yorkers cling to their monitors and tearfully pay homage to the "Time to Make the Donuts" guy in preparation for eleven(!) Dunkin' Donuts locations closing their doors, others are simply refusing to even bear (claw) the thought of patronizing the Canadian Tim Hortons stores that will now be runnin' in Dunkin'. One Upper West Sider told the News, "It's not American. I can't do it." As the Dunkin' in Penn Station started getting disassembled today, one Brooklyn Heights man laments, "I just wanted a cup of coffee. Now I don't know where to go." Hopefully if Tim's 100 gallons of free coffee at that spot Monday is not enough, he'll be able to track down one of the 427 Dunkins within 10 miles. Canadians seem to be enjoying their loon's eye view of our newfound Donut Wars, as a Tim's spokesman shills away, "In Canada, Tim Hortons is a religion so I don't see why it can't be the same kind of situation here." more ›

In the former space of a ground floor post office at the Empire State Building, the company behind the Campbell Apartment and the World Bar at Trump World Tower are planning a 3,500 square foot cocktail lounge called the Empire Room. Hospitality Holdings owner and CEO Mark Grossich said, "The Empire Room, like our other lounges, will be an architecturally significant space located in an architecturally significant building. The Empire State Building is perhaps the most iconic building in The United States and one of the most recognizable in the world.  Similar to our Campbell Apartment, The Empire Room will harken back to the golden age of the 1920s and 30s with its theme, A Toast to Another Time." more ›

The F.D.A. has filed a complaint seeking an injunction against Williamsburg-based Peregrina Cheese in an attempt to stop the company from manufacturing and distributing food until further action is taken by the court. During visits this year, investigators reported filthy conditions at the factory, including standing water in food processing equipment and a dead rodent. More troubling was the the detection of Listeria bacteria in a sample of the cheese products and throughout the factory. According to the Listeria Blog, Listeria monocytogenes is a potentially fatal foodborne pathogen that can cause meningitis, septicemia, and other serious illnesses. The F.D.A. says the company's owners, Javier Peregrina and his wife Isabel, have failed to correct numerous violations cited as far back as 2004. (In March the F.D.A. ordered a recall on Peregrina's Queso Fresco Fresh Cheese after contaminants were found.) No illnesses have been documented from consumers who ate Peregrina cheese, which produces several Mexican-style cheeses. But according to the F.D.A., the bacteria collected by inspectors in 2004 is the same strain of Listeria found this year, which suggests "that the strain has formed a niche at Peregrina Cheese's facility...for at least five years." more ›

[S.W.A.G. UPDATE BELOW] Predictably, it's being called the doughnut wars: news that beloved Canadian coffee-and-doughnuts chain Tim Hortons will replace thirteen prominent NYC Dunkin' Donuts locations operated by the Riese Organization on Monday morning has all kinds of North Americans drawing battle lines in the powdered sugar. By the end of next month, sixteen Tim Hortons will be open in NYC, pitting Munchkins against Timbits (thankfully no A-holes are involved). more ›

It's unclear whether Governor Paterson's appointment of Richard Ravitch will ever hold up as being legal, but at least the pair can rest knowing this—they pulled it off like pimps. Soon after Paterson went on television and made his announcement yesterday and before the GOP could mount a court challenge to block it (way back when they were allied with Sen. Pedro Espada), Ravitch was secretly sworn in while having dinner at Peter Luger Steak House in Williamsburg. When Ravitch's 7:45 reservation for four added a mysterious fifth person, the group explained what was going on and said they were in a hurry. The president of Peter Luger's told the Times, "They drew out some documents, and they were very excited and everything. Mr. Ravitch said, ‘This is my favorite restaurant, and I wouldn’t take the oath of office anywhere else.’ People around them were trying to figure out what was going on.” While there's no word on what Ravitch ordered, he did pose for a picture as he signed his oath, hopefully with the blood of an $85 steak. more ›

Cellar 58: The wine bars are coming for you; they're coming for us all! The latest vino dispenser to descend upon the East Village is Cellar 58; but this one has a lot going for it. One, it's run by real Italians who run around talking at each other in their glorious native tongue. Two, there's a really cute back room, seen here, that fills with diffused, late afternoon light and feels sort of other-worldly. Three, during the opening party last night, we heard the Yeah Yeah Yeahs, TV on the Radio, Radiohead, and not a single Andrea Bocelli torch song. Fourth, besides the 120+ international wine selection, they're doing a pretty extensive small plates menu (flatbread pizzas, pastas, bruschetta, etc.) which doesn't set them apart from other wine bars (like the one right across the street) but we felt great amore for everything we tried. 58 Second Avenue; (212) 420-1300 more ›

Down the block from the New York Stock Exchange, across the street from Claremont Prep School, and hidden behind construction scaffolding on the second floor of the Setai Hotel, you'll find one of the city's best new fine dining restaurants: SHO Shaun Hergatt, which quietly opened last month. And despite its elegant interior and formal service, it's not as out of touch with the economy as you might expect; at $69, Chef Hergatt's three course prix fixe is actually a good deal, considering the impeccable quality of the ingredients and dazzling execution. more ›

If you're by Columbus Circle today you can get some free food with Hair! The cast of the hit Broadway revival will be performing at 12:45 to launch NYC's summer Restaurant Week at The Shops at Columbus Circle in the Time Warner Center. And if a stirring rendition of the show's popular "Sodomy" ditty isn't enough to pique your interest, be advised that the free event also includes free lunch: Five NYC Restaurant Week eateries—Tribeca Grill, Porter House New York, Spice Market, Bice Ristorante and DB Bistro Moderne—will be offering free tastings from noon to 2 p.m. (Free Coca-Cola, too, people!) Reservations are now being taken for Restaurant Week, which takes place from July 12th through July 31st, excluding Saturdays. (Some restaurants offer the deal on Sundays.) Prices at participating restaurants are $24.07 for three-course prix-fixe lunches and $35 for three-course prix-fixe dinners (excluding beverage, tax and gratuity). Peruse the full list of restaurants here, and head on over to the Time Warner Center (Broadway at 60th Street) now to crack wise about finding hair in your food. (NYC GO has a handy Twitter feed, too.) more ›

Pat Kiernan will be very happy: The Riese organization, operators of scores of NYC chain restaurants, is closing its 13 Dunkin' Donuts outlets on Friday and re-opening them as brand-new Tim Hortons on Monday morning. The Nation's Restaurant News' story suggests someone's maple leaf prophecy has come to pass. After being dropped from Riese's roster, Dunkin' released a statement yesterday that alleged, among other things, they're still awesome and "in the past five years 244 new Dunkin’ Donuts shops have opened in New York City." The company also explained that a 2004 lawsuit citing "health and safety violations" led to the "disenfranchisement" decision; Riese denies it and says a five-year contract expired. With Dunkin' dissed and Starbucks plugging away at yet another reformulation, expect an onslaught of free coffee promotions in the next few weeks from all sides, especially around Midtown. The announcement comes on top of previous news that Tim Hortons will open three more locations to be co-branded with Cold Stone Creamery in August, including one inside Cold Stone's flagship Times Square store. Tim Hortons is a megapopular Canadian coffee and snacks chain named for its founder, an NHL record-holder who died in a 1974 car accident. more ›

The Feedbag reports that former New York Times restaurant critic William Grimes will temporarily replace current critic Frank Bruni when he retires at the end of the summer. According to The Feedbag, Grimes "is said to be lined up to hold down the fort until the new critic comes aboard in January." This fall, Frank Bruni will make his first public, post critic debut at the Food Network Wine & Food Festival, appearing on a panel with Anthony Bourdain and promoting his new memoir Born Round. more ›

Is Ellen Degeneres starting a boycott of growing burger chain Five Guys? This poorly-written flier says so! Eater found some of these stuck to the windshields of cars left on Waverly Place last night, but this is the first anyone's heard of night manager Carlos "Leo" Rivera's "discriminating views" of the neighborhood gays. more ›

This week Frank Bruni at the Times, approaching his last month with the Gray Lady, goes gaga for Aldea (photos), where "the cooking is precious, lusty, ultramodern, rustic and a host of other adjectives that don’t normally squeeze together but find themselves in a tight, mostly happy clutch here. Although Aldea has a clean, sleek and relatively spare look, it has a much more complex taste. One minute you’re nibbling on crisp pig’s ears. The next you’re carefully maneuvering your spoon under a translucent, quivering orb of concentrated mushroom broth—one of those liquid ravioli that the Spanish alchemist Ferran Adrià made famous—in an avant-garde consommé." Bruni also takes a look at artisanal pizza parlors this week. more ›

Here's Bar Luna, the casual Upper West Side wine bar that opened recently in the space formerly occupied by the Neptune Room on Amsterdam Avenue. There was a bit of a delay last month when owner Turgut Balikci, who cut his teeth twenty years ago with Bella Luna on Columbus Avenue, sent out an email canceling the opening because of a liquor license issue. But a source tells the Village Voice that the opening was actually pushed back because the chef, Sean Chudoba (who ran the kitchen at Balikci's restaurant AYZA) quit at the last minute. Bar Luna is now up and running with chef Jacque Belanger (West Branch), whom Balicki says is "better suited for the style of restaurant, and more experienced in the neighborhood." more ›

Remember how last year the City Council made a big stink about milk price gouging, calling on the Department of Agriculture and Markets to enforce price limits after a study showed that 86% of NYC retailers are breaking the law by overcharging for milk? The department regulates the price of milk with a monthly cost calibration, but many grocery store owners are unaware the law even exists. It's one year later, and Councilman Eric Gioia—who's running for public-advocate—is still crying over the price of milk. Though there's been an 83% drop in the wholesale price of milk in the past 18 months, some Manhattan stores are still charging as high as $6 a gallon. The Agriculture Department just can't get it together to publish the monthly threshold price on its website, and at a press conference yesterday, Gioia told reporters that the department's milk price enforcement is virtually non-existent: "We have a state agency that's not doing its job. The Department of Agriculture went from bad to worse." With an election looming on the horizon, you can definitely expect Gioia to milk this issue for all its worth. more ›

Charlie Palmer—chef, restaurateur, frequent Today Show guest and owner of a dozen restaurants nationwide—isn't afraid of a challenge, but his ambitious new endeavor must take nerves of steel in this economy: After two decades in a townhouse on the Upper East Side, he's relocated his popular restaurant Aureole to a flashy new home in the Bank of America tower at One Bryant Park. Unabashedly elegant, the new Aureole hearkens back to a more ebullient era, when opening a fine dining restaurant with a proven track record wasn't quite so fraught with terror. There's been a ton of money sunk into this baby, evident in the oak-clad columns, brushed zinc bar, walnut table tops, leather chairs, the wine mezzanine, and the five custom-made chandeliers. And the downstairs kitchen is massive. more ›

The well-regarded and homey Carroll Gardens restaurant Buttermilk Channel was broken into sometime last night. Owner Doug Crowell was contacted by his security alarm company at 5:30 a.m. and arrived at the scene to find nothing stolen or vandalized. This year has been marked by a spree of overnight restaurant robberies in Manhattan, and post-closure B&Es seem to be on the rise in Brooklyn as well: last month Papacito's in Greenpoint was robbed of $10,000 a few hours after the final enchilada of the night was served. In Carroll Gardens, Ackerman, Buttermilk Channel's mascot goldfish (right), has long left the building (in an All Goldfish Go to Heaven kind of way), so it is thought there are no reliable witnesses to the incident at this time. Buttermilk Channel owner Doug Crowell recently tweeted that he was still "waiting for detectives to come" to take some fingerprints, but in the meantime, has been "eating some Cato Corner cheeses" to pass the time. more ›

After an email circulated saying that Barrow Street restaurant Annisa had been "destroyed" by a fire on the morning of July 4, Serious Eats' Ed Levine sent a quick note to Anita Lo, the restaurant's acclaimed chef and owner. It turns out the rumor is true: while no one was present at the time, a fasting moving blaze has in fact destroyed the restaurant. "The fire marshall hasn't come yet, so we don't know what started it," Lo tells Levine. "And yes, we are going to rebuild--hopefully better than before." You may remember that a fire temporarily shut down another restaurant owned by Lo, Bar Q, which has since closed for good. While Annisa does its whole phoenix/flames thing, you can catch Anita Lo compete on this week's Top Chef Masters. Neil Patrick Harris is guest judging. more ›

It seems that a passionate petition drive and an eleventh hour overture from the landlord weren't enough to save Joe Jr., the classic greasy spoon that's been a Greenwich Village institution for more than three decades. The coffee shop was packed with diners this weekend; among them was blogger Vanishing New York, who overheard one customer declare, "The landlord is a greedy prick." The petition on the counter read, "Joe's is our kitchen, our meeting place, our hangout, our comfort food. Our neighborhood will lose a treasure should it shut down this weekend." 65-year-old owner Teddy Hondros's lease had expired at the end of June, and it appears that a dispute with the landlord over who should pay the cost of repairs from a basement electrical fire were a major factor in the closure. Lost City was probably the last blogger to dine there yesterday, and reports a line stretching outside the restaurant: "I don't know about you, but I've never seen a line outside a greasy spoon before... That such a quintessentially American business should on July 4th is bitterly ironic." He says the doors were locked for the final time at 3 p.m., and our calls to Joe Jr.'s today are going unanswered. more ›

After more than 35 years in business, quintessential greasy spoon Joe Jr. Restaurant on West 12th Street and Sixth Avenue will close this weekend. Devoted regulars and casual admirers were both dismayed at the news yesterday, and over 1,000 customers signed a petition begging the landlord to renew the lease, which expired June 30th. But 65-year-old owner Teddy Hondros seems resigned to his fate, and says an 11th hour overture from the landlord is too little too late; he's arranged to have the gas turned off and close after one more Saturday night. more ›

Yesterday the top dogs of competitive eating faced off at the scales. Reigning champ Joey Chestnut and six-time winner Takeru Kobayashi were weighed in prior to their annual July 4th Nathan't Hot Dog showdown tomorrow. Chestnut, 25, came in at 218 lbs, to his 31-year-old competitor's 132 lbs. The two have faced off four times, with each taking home the belt twice, so this year will be a tie-breaker. Chestnut currently holds the world record, with his 2007 performance of eating 66 hot dogs in 12 minutes more ›

Cookie Road: Sometime last winter, a building on the corner of Franklin and Oak in Greenpoint was cryptically painted with happy illustrations about a mythical "Cookie Road." But it was many months before that road finally led to the promised land: a cozy bakery just down the block specializing in cookies, cakes, pastries, tea, and first-rate espresso. The charming Polish owners, Aneta and Jerzy Szot, tell us they opened the establishment at the bidding of friends who just couldn't get enough of their baking. There are a few chairs by the window inside, and several benches for relaxing under shady awnings outside. Selections last week included a rich but not-too-sweet lemon chocolate cheescake, red velvet cupcakes, hand-decorated cookies, key lime pies, and chocolate chiffon cakes. And if you take a jaunt down Cookie Road, definitely order one of their excellent espressos; the Szots say they have their beans regularly shipped overnight from the renowned Counter Culture coffee in North Carolina. 94 Franklin Street, Greenpoint; (718) 383-8094 more ›

Before he had ever spent any substantial time in restaurant kitchens, the chef Michael Psilakis went to college and earned an accounting degree. Oddly, it was a fluke, part-time post-graduation waitering gig at a T.G.I. Fridays that first convinced him that he should be a chef and restaurateur. His father Gus had always been a generous culinary daredevil, having built a spit in the backyard for roasting whole lamb, and he imparted a strong love of home cooked food. At the same time, Psilakis' mom taught him the basics of classic Greek cuisine, so it's not unusual that his new restaurant—just opened in the original Kefi space—combines comfort food like homemade potato chips and choices like smokey tomato soup with made-from-scratch versions of riblets and tater tots. more ›

The holiday weekend has all but started, which means the countdown is on to the 94th Annual Nathans Hot Dog Eating Contest. Tens of thousands will be watching Takeru Kobayashi and reigning champ Joey Chestnut shove the sticks of mechanically recovered meat down their throats. The current record stands at 66 hot dogs, and analysts have posted odds on the contest, in case you're, like, betting on this or something.

Odds for the Winner of the 94th Nathans Annual Hot Dog Eating Contest more ›

The NYT reports that a restaurant space under construction at 570 Vanderbilt Avenue called The Vanderbilt will be 150-seater operated by Num Pang partner Ben Daitz and Smith Street pioneer Saul Bolton, the chef and owner of Saul, one of the original new wave Brooklyn restaurants. We took a quick look at the Prospect Heights space (right) in April, noting that a small section of Vanderbilt Avenue is quickly becoming the home to a bunch of new restaurants and bars. And while The Vanderbilt is scheduled to open this fall, Frank Bruni pays an unrated checkup visit to Diner in Williamsburg, the decade-old wellspring of Brooklyn's New Culinary Movement, and the proving grounds of Tom Mylan and Sasha Davies' UnFancy Food Show. "Diner was doing the Brooklyn tropes before they were Brooklyn tropes," he writes. Opening chef Caroline Fidanza has moved down the street to companion butcher shop Marlow & Daughters, ceding the reigns to Sean Rembold. The food remains consistent but is expensive. Bruni laments that a once $9 chicken dish now costs a steep $22 is par for the course: "That’s inflation, yes," he admits. "But that’s also what happens when a neighborhood itself ascends." more ›

A new restaurant on 6th Avenue in Brooklyn called Lot 2 opens tonight but is already gaining very positive, word-of-mouth (and Twitter) reviews from diners who attended previews last week designed to tweak the menu and service. Like its similarly number-named Brooklyn neighbors Char No. 4 and No. 7, Lot 2 will focus on seasonal, market produce and sustainable meats. It will serve an eclectic wine list. Scott Bridi, who trained under the megatalented chef Michael Anthony at Gramercy Tavern, is in the kitchen here, and his menu includes the homey-sounding buttered noodles, snap peas, summer squash, and lemon ($16) and something called "lipstick on a pig," served with pickled mushrooms ($12). For those seeking more meat and potatoes, Bridi has assembled a sort of slow food combo plate consisting of low-temperature cooked brisket, pork jowl, and lamb ribs, which comes with carrots and potatoes for $22. There are also vegetarian options. more ›

This week the Times's outgoing dining critic Frank Bruni files on Bar Artisanal, the Tribeca restaurant that opened in February as Trigo, then closed three months later and reopened under new ownership with a different menu. Quoth the Bruni: "Cheese animates and dominates Bar Artisanal — and helps give it what modest appeal it has. Take away the cheese and what’s left is a calculating, somewhat cynical operation, connected to the Hilton Garden Inn... Bar Artisanal pillages and repackages current trends with astonishing thoroughness, commanding attention for that alone. If restaurants could be preserved in amber and tucked away for future students of gustatory anthropology, this might be the one to save and label, 'New York City, circa 2010.'" more ›

Cafe Grumpy first opened the doors of its Greenpoint location in late 2005. A year later, they opened a store in the heart of Chelsea with an eye-catching Clover machine that gained them much more visibility and buzz for having some of the best coffee around. Grumpy began making a name for themselves as one of a handful of places around town (along with Ninth Street Espresso and Gimme! Coffee) that were bringing New York a serious coffee culture, the kind that the west coast has gained a reputation for over the years. Now the rep they've built themselves—recently having won Best Coffee in NYC in the Time Out New York Eat Out Readers Poll—is sure to grow even further with the newest store they've just opened on 7th Avenue in Park Slope. more ›