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Last week we went to two churrascarias, also known as Brazilian steakhouses. They were both good, but one was better: Texas de Brazil. Churrascarias in the U.S. often have numerous locations across the country. If you want to score a table for Father’s Day, reserve now! For Mother’s Day, every seat of the large spaces…
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Now that spring is really here, New Yorkers and visitors to the city are heading to the High Line, the elevated train tracks that have been turned into a unique urban park. Built in 1934 to transport goods through Manhattan, the High Line ran from 34th Street to Spring Street in SoHo. The elevated tracks…
Continue reading “RESTAURANT: Death Ave”
No more waste: In restaurant kitchens, everything can have a second life. Citrus peel is turned into marmalade. Photo courtesy Lola Loves Green. What are the top culinary concerns for restaurateurs this year? According to a survey by Nation’s Restaurant News, the top five focus on gluten-free and sustainability. 1. ENVIRONMENTAL SUSTAINABILITY Safeguarding natural…
Continue reading “TRENDS: Restaurant Focus For 2015”
Last night, while others were enjoying corned beef and cabbage with green beer, we broke with tradition in a big way. We dined at Vermillion in midtown Manhattan. The soaring, bi-level space is the New York branch of the Chicago Vermillion established by Rohini Dey, a former international banker and McKinsey consultant. Serving a unique…
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What’s a temakeria? It’s a fast-casual style eatery featuring temaki, the made-to-order, cone-shaped “hand roll” sushi. Rice, raw fish and vegetables are wrapped in a sheet of nori, seaweed that pressed into thin sheets. In the case of Uma Temakeria, newly opened in the Chelsea neighborhood of Manhattan (64 Seventh Avenue at 14th Street), the…
Continue reading “TIP OF THE DAY: Have A Temaki Party”
