According the one tweet, the truck went out of business in April of 2013.Photo: Cupcake Crew/Facebook
Someone who's been put in charge of the official account of Cupcake Crew, a one-time Vendy Award finalist that proclaims it "bakes with love daily" and may or may not be a defunct business, seemingly has an itchy Twitter finger and lots of hateful opinions. At least since January, the business has been firing off rantlike messages fairly regularly, and this week it delved right into the Israel-Palestine conflict, instead of sticking to topics like, say, red velvet or buttercream. "Ironically what the Zionist pigs are doing to Palestinian Arabs today is exactly what Hitler and the Nazi's did to them #FreePalestine," read one tweet, since deleted, but there are more.
"You people nuts. No hate against anyone ever."
Shake Shack is opening on Flatbush Avenue next month.Photo: Jed Egan
Outposts of Parm and Umami Burger are already opening at North 4th Street and Bedford Avenue, and this morning, word started to spread that Danny Meyer's Shake Shack had signed for a space at North 4th Street and Berry, a residential building that will have at least three commercial tenants on the ground floor. (Starbucks opened nearby this week, chain-wise, but no one seems at all excited about that.) Specifically, the "head construction guy" at the site told Free Williamsburg that Shake Shack was moving in.
"We're huge fans of Williamsburg ... "
Better stick to Rusburger.
Russia's McDonald's outlets (424 total) will be serving Vlad-knows-what if Rospotrebnadzor, the government's consumer protection agency, gets its way. The authority has essentially asked the court to declare the fast-food chain's salads, cheeseburgers, "Royal" burgers, Chickenburgers, Filet-O-Fish, milkshakes, and ice-cream desserts with fruit toppings illegal because of "inappropriate physical-chemical and microbiological parameters." (In a surprise move, however, the watchdog group has determined that Big Macs are okay.)
Russians say they want the chain out altogether.
The original.Photo: Gabriel Bouys/AFP/Getty Images
In this week's installment of Celebrity Settings, stars flocked to Marea: Mick Jagger, Peter Frampton, Roger Daltrey, and Fran Drescher all dined separately at Michael White's seafood restaurant. Others enjoyed more low-key ice-cream outings to beat the sweltering heat — Jenny McCarthy ate a sundae at Carmine's, and Lena Dunham ordered vanilla ice-cream. Read all about it, straight ahead.
Frampton comes alive at Marea!
"We ended up doing a late round of drinks and brussels sprout tacos."Photo: Melissa Hom
"I moved to Harlem because I loved the fact that there was so much African fare here," says Somi, an acclaimed East African vocalist and songwriter. "Even if the food's not straight African, I love that it’s inspired by African heritage and culture and flavors." Somi, now a pescetarian after 18 years of vegetarianism, was born in Illinois to immigrants from Rwanda and Uganda, spent a portion of her childhood in Zambia, and holds a degree in anthropology and African studies. She also recently spent 18 months in Lagos, Nigeria, — the inspiration for her upcoming album The Lagos Music Salon, out August 5. Learn where to get stuffed avocado and shop for African spices and teas in this week's Grub Street Diet.
"...an actual blend of teas from my family's village in Uganda!"
Fancy Feast put Richard Blais to work on his own line of cat food, and the fruits of that labor are now just in. By the looks of it, the Top Chef franchise regular's approach seems to have been relatively hands-off, and the conversation only finally turns to food when his "broths" randomly show up in the mail 90 seconds into the commercial. "I know a good broth when I see it," says Blais, who we note does not actually taste the broth. In terms of subject material in relation to the chef, this one goes pretty far beyond Fabio Viviani's shill for Domino’s "Artisan" pies, way past Edward Lee's side work for Colonel Sanders, and probably even edges out Spike Mendelsohn's efforts to extoll the virtues of prescription acid reflux medication.
Blais busts out the tweezers.
It shouldn't come as much of a surprise that people are way excited about Spray Cake, an aerosolized can of on-demand organic cake batter invented by two Harvard undergrads, Brooke Nowakowski and John McCallum. Its instructions are simple — "Just add heat" — and the product stays "fresh," meaning you can have insta-cupcakes for weeks if you ration it out. Cakes cook in a minute and cupcakes take less time; you can use the microwave or a conventional oven and it's really that simple, as the start-up's ad demonstrates through the power of interpretative dance.
"We were kind of surprised it hadn't been done before ..."