There are Squeezy Cheesy Fries under that utility belt.Photo: jc1593/imgur
It may not be the most thematically cohesive bit of fast-food merchandising, but maybe the Batman Double Diner Beef Burger is clearly the stunt hamburger Hong Kong needs now? Blissfully unconnected to either the TV show Gotham or the 2016 movie sequel, the Hong Kong McDonald's burger arrives on the scene immediately following the end of a terrible food-supply scandal. Perhaps the fast-food chain realized the only way to trump Burger King Japan's horrible-looking black cheeseburger was by bringing in the Dark Knight himself. In any case, very few things scream "vigilante justice" louder than Squeezy Cheesy Fries with a Sparkling Green Apple Tea on the side.
You've Gotham be kidding me ...
This boat is going on hiatus in one months' time.Photo: Melissa Hom
New York's premier oyster bar on a boat will batten down the hatches and do all kinds of other nautical things right after October 31, when the Sherman Zwicker goes on hiatus for the colder months. Partners Mark Firth, Adrien Gallo, Miles Pincus, and Alex Pincus say there are some renovations planned for the historic fishing schooner, which has been docked in Tribeca all summer, so it'll sail up the Hudson. For the final few weeks, however, they're adding an oyster happy hour and some new dishes.
Clam and chorizo chowder.
Still miso-glazed after all these years.Photo: Courtesy of Nobu
This year, Nobu's flagship location in Tribeca celebrates its 20th anniversary. It's hard to believe, but there was once a time when every metropolis in the world didn't have a Nobu outpost. It may be equally hard to believe there was also a time when the restaurant's signature black cod with miso hadn't become an international phenomenon. Yet there were signs two decades ago, when the very first Nobu opened at 105 Hudson Street: The soy-slicked fish was a must-order, called out even in the restaurant's earliest reviews. A kind of fame ensued, and today, black cod with miso is essentially shorthand for the Nobu empire itself. But in fact, as chef Nobu Matsuhisa and his famous partners expanded the restaurant portfolio from one to two to a dozen, and now, some thirty-plus Nobus, it happened that miso black cod wasn't simply delicious, it also turned out to be the ideal dish to help launch a global brand.
"Certain dishes are like the obelisk in 2001: A Space Odyssey ..."
They were doing so well up until now.Photo: FOX
Gordon Ramsay's Kitchen Nightmares may be over, but Amy and Samy Bouzaglo, the proprietors of the Scottsdale restaurant featured in two of the show's nuttiest episodes ever, are apparently still causing trouble and making headlines for everything except for their food. Details are sketchy, but witnesses say that a drunk customer provoked the husband-and-wife restaurateurs and was asked to leave the restaurant. He did, but the altercation spilled out onto the sidewalk, and Samy charged at the customer with a knife. "You're going to go to jail for the rest of your life," an onlooker said. "Think about what you're doing."
The video, straight ahead.
Photo: Sarah Silberg/New York Magazine
If you’d asked me a decade or so ago to identify the most likely survivors from the generation of “superstar” chefs who roamed the city’s fine-dining landscape like dinosaurs before the great gourmet apocalypse, David Waltuck would have been right at the top of the list. After all, he was incorporating fusion ingredients from the markets in Flushing and Chinatown into his cooking while David Chang and Danny Bowien were still shooting spitballs in grade school. In addition to his considerable skills as a classical chef (at Chanterelle), he’s also an accomplished bistro cook (at Le Zinc), and if you’re looking for a primer on the Great Kitchen Slave Revolution, a good place to start is Waltuck’s durably excellent cookbook Staff Meals, which was published in 2000 and contains seminal chef-savvy recipes for now-trendy comfort-food specialties like burgers, fried chicken, and even a corn dog.
"...begins in a promising way but loses a little of its creative steam..."
"No man's hand will stay my fork," the blogger says.Photo: Courtesy of All of Garden
Earlier this month, a lucky writer who goes by "Vino" managed to sidestep all of the black market fakes to score one of Olive Garden's vaunted Never Ending Pasta Passes. The chain issued only a thousand, and at $100 a clip, they entitle bearers to vast amounts of pasta bowls in various permutations, plus unlimited Coca-Cola soft drinks. Naturally, Vino set out to document seven straight weeks of eating nothing but the stuff on the punnily named All of Garden. Less than a week in, it's clear that the blogger has in fact embarked on the journey of a lifetime.
"I felt I could do it better than anyone."
"More bacon for me!"Photo: John Paul Filo
!+[sponsored-jack-daniels]The day starts early for Norah O'Donnell: As the co-host of CBS This Morning, she's up at 3:30 a.m. to get ready in time for the show. Yet O'Donnell, who's married to restaurateur Geoff Tracy, still finds time to make food a top priority, especially bacon. "My family and I are kind of obsessed with bacon," she says. "We even have a license plate that says 'bacon' on it. It might be getting out of hand." Of course, this week she also made time to check out an Italian restaurant in her neighborhood and fly to Aspen for a weekend trip that included a dinner catered by David Chang — read it all in this week's Grub Street Diet.
"Rosé is never out of season in my world."