Posts for August 6, 2013

DuMont Team Thanks Community; The Museum of Food and Drink's Opening Party

• In the wake of Brooklyn restaurateur Colin Devlin's tragic death last month, the team behind his restaurants DuMont and DuMont Burger have issued a statement of thanks for the outpouring of support from their customers and community. Despite the loss of Devlin, the team plans to keep both restaurants open. [Eater NY]

• The annual Taste of Tennis banquet on August 22 will be hosted by Serena Williams this year and includes a long list of chefs including Leah Cohen and Harold Dieterle. Tickets are $275, and all proceeds go to the James Beard Foundation. [Grub Street]

The Museum of Food and Drink is hosting a "Puff Party" on Tuesday, August 13, from 7:30 to 10:30 p.m. to celebrate the upcoming launch of its inaugural exhibit, "BOOM! The Puffing Gun and the Rise of Breakfast Cereal." The event will include cocktails from museum founder Dave Arnold (Booker & Dax) and a short-rib dinner from Má Pêche. Lots of chefs will be there. Tickets cost $300. [Grub Street]

Murray's Cheese Bar is hosting a Mediterranean night on August 26, with a five-course menu and wine pairings for $60. There will be two seatings — the first at 5:30 p.m. and the second at 8:30 p.m. But if you miss that, you can drown your sorrow any night of the week in one of their beer floats, which pair housemade cheese ice creams with craft pints. [Grub Street]

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Fort Defiance in Red Hook Introduces Vintage Tiki Menu

Photo: Courtesy of Fort Defiance

This Thursday, well-loved Red Hook bar and restaurant Fort Defiance will roll out a once-weekly menu of classic tiki drinks made famous at places such as Trader Vic's (the Samoan Fog Cutter) and the Hilton Kuala Lumpur's famed Aviary Bar (the Jungle Bird). Owner St. John Frizell has turned over creative control here to head bartender Zac Overman, who is setting the mood with a period-appropriate exotica house soundtrack and who has also coordinated a few special menu items (a special of grilled pork and noodles paired with Vic's original 1944 mai tai is $24). Check out the full, painstakingly researched menu, which even includes two Fort D. originals, straight ahead.

"The Bali Ha'i of Brooklyn." »

René Redzepi’s MAD Symposium Launches MADFEED

Former Eater features editor Gabe Ulla has been enlisted as a crucial part of René Redzepi's food and culture think tank MAD, where he'll serve as editor at MADFEED, the editorial arm of its various chef-genius-collaborators online. In his introductory post, Ulla promises "long essays" and "profiles of people we think you should know about," as well as dispatches from kitchens around the world. First up, however, he'll chronicle all of the happenings at this year's MAD3, the blowout gathering of chefs like Redzepi and Chang (along with their antics) in Copenhagen. Congrats, Gabe — we look forward to reading more. [MADFEED]

Tim Tebow’s Days As a Chicken-Finger Baron Begin Today

All of the permits are in place for Jacksonville native Tim Tebow's first restaurant, an outpost of the Tampa-based mini-chain PDQ, which specializes in chicken tenders and salads. The Florida Times-Union reports that the NFL quarterback plans to open "several" more PDQ locations in northeast Florida. The first one, set to open by the end of the year, hopefully won't be staffed by enthusiastic, Tebowing fry cooks. That would be dangerous. [Florida Times-Union]

Taco Bell Rolls Out Fried Breakfast Waffle ‘Taco’

It's like a regular waffle but more bendy! Bendy waffle!

You're in luck, Fresno. The people who brought you "Fourth Meal" and "First Meal" (in that order), not to mention Mountain Dew breakfast beverage "mixology," will start selling its new and improved breakfast taco at 100 stores starting Thursday. (Omaha and Chattanooga, congrats to you, too.) The fast-food chain test-marketed the new menu item a few months back, and the tweaked model consists of a fried waffle in the shape of a hard taco shell that's filled with sausage and scrambled eggs. Without the syrup packets on the side, it comes in at 460 calories and 30 grams of fat, and it's inevitably going national. [AP, Earlier, Earlier]

The Umami Wait Isn’t So Bad Today

Been holding off on checking out Manhattan's new Umami Burger because of the threat of multi-hour lines? Good news, then: A 1 p.m. spot check today revealed that the wait for two people was quoted as a totally reasonable ten to fifteen minutes. And the actual wait time — they text you when there's room for you — was twelve minutes. Not bad at all, but, then again, maybe all of the city's burger fiends are just up on 86th Street checking out Shake Shack's new fries.

Food52’s Provisions Store Is Now Live

You know you want it.

Former New York Times food editor Amanda Hesser and Le Cordon Bleu alum Merrill Stubbs have launched an e-commerce offshoot of their cooking website. Subscribers can now purchase items like a vintage jam serving spoon ($15), fancy finishing sea salt ($12), and a 24-carat gold-plated cobbler ($90). The products are lovely, and the site pretty much looks like a shop-able Pinterest board. Plus: As part of the launch, Food52 is offering $10 off the first purchase of $50 or more. You can never own too many mason jars, right? [NYM]

Win a Signed Copy of J’aime New York by Alain Ducasse and Dinner for Two at Benoit

Grub Street is giving away two signed copies of J'aime New York by Alain Ducasse as well as one grand prize of dinner for two at Benoit with a signed copy of the book. This edition even comes with a removable guidebook. Here's how you enter: Make sure you're following Grub on Twitter, and between 1 and 3 p.m. today tweet the phrase "J'aime NY, Chef Ducasse! Please send me and a guest to @BenoitNY for dinner and/or a signed book. #grubducasse." You must be 18 or older, so all of you overenthusiastic kid chefs out there don't qualify. The three winners will be picked at random, announced over Twitter, and sent direct messages. Good luck!

Shake Shack Rolls Out ‘Fresh-Cut’ Fries

Make it nice, fry them twice.Photo: Courtesy of Shake Shack

As of about an hour ago, customers at the Upper East Side Shake Shack have been getting French fries made in house from Idaho russet potatoes with their ShackBurgers. A Hamburger Today points out that the booming chainlet's practice of using frozen food-service fries has long been a distraction, at least to some, from Shake Shack's overall burger awesomeness. Fresh fries will only be available uptown for now, Shake Shack chief executive Randy Garutti tells the blog, but he says that all outlets will eventually be making the switch, adding, "It will take us some months to remodel our current kitchens before the switchover from frozen crinkle cuts to fresh fries." [Shake Shack, A Hamburger Today, Related]

New York’s New Wave of Fried Chicken: 14 Birds, Ranked by Cost

You get a lot of food for your $23 at the Butterfly.Photo: Melissa Hom

With the openings of Blue Ribbon Fried Chicken, the Butterfly, and Hybird, New York finds itself in a new golden age of fried chicken. Even better, things are cheap now: Not so long ago, you had to pay $26 to get the Brombergs' excellent chicken at Blue Ribbon Bakery Kitchen. But now you can stop by and grab a wing to go for just $1.75 at Blue Ribbon Fried Chicken, or sit down and order spicy-sweet "fresh-killed" Korean fried chicken at Hanjan for $12. There are tons of options that vary in both price and preparation. Here are fourteen standout chicken options from restaurants that have opened within the past year, all ranked by cost, ensuring that you can get damn good fried chicken, no matter your budget.

Six wings at Distilled cost $13. »

Omission Beer Can Now Officially Call Itself ‘Gluten-Free’

Cheers.

The Food and Drug Administration standardized the definition of what foods can and cannot be labeled "gluten-free" on Friday, a move that's actually going to work out pretty well for the Portland, Oregon–based Omission Brewery. Unlike other beer companies that brew with non-gluten grains like sorghum, Omission brews the traditional gluten-containing ingredients and then "uses a scientific process to reduce gluten content down to levels safe enough even for those with mild gluten allergies," notes Food Republic. Earlier, the company had to decorate its labels with all kinds of qualifiers like "processed" and "treated," but because the new FDA rules allow food manufacturers to use "gluten-free" labels as long as their products test to under twenty parts per million, the company will soon be able to simplify things. [Food Republic, Earlier]

Paula Deen Extortionist Takes Plea Deal

That upstate New York man who wanted $200,000 as hush money to prevent him from revealing some "true and damning" information about Paula Deen has signed a plea deal, the Daily News reports. No details of the deal are available, and 62-year-old Thomas Paculis, who e-mailed prosecution and defense attorneys in late June with his weirdo offer, probably won't be going on Today anytime soon to talking about it, either. [NYDN, Earlier]

Chef Jesús Nuñez Out at Barraca and Melibea

Nuñez.

Modern Spanish chef and former graffiti artist Jesús Nuñez tells Grub Street he has left the kitchens at the two West Village restaurants where he was chef. "Hector Sanz and I have mutually decided to part ways," Nuñez writes in a statement, referring to the restaurants' owner. "As a result, I am no longer involved with Barraca and Melibea. I'm so proud of the work we've accomplished there together over the past year and wish Hector and the team nothing but success in the future."

New projects. »

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