Coal and wood-burning ovens are affected.
Yesterday, Mayor Bill de Blasio voiced support for an overhaul of the air-pollution control code — the biggest since 1975, in fact — which would have a profound impact on restaurants and food trucks throughout the city. The stated goal is to target "pollution sources that currently have little or no emission control requirements," the mayor's office says, and it turns out that most of those are food-related.
Fines for food-trucks not running "the cleanest technology."
Rob Patronite and Robin Raisfeld
How about a sandwich from Mighty Quinn's?Photo: Bobby Doherty/New York Magazine
Yesterday we told you about Berg’n, the Brooklyn Flea beer hall spin-off inside a 9,000-square-foot former garage that's opening soon in Crown Heights. Now here's everything on the vendors' menus, from Pizza Moto's grandma pies to Ramen Burger's late-night Bonkotsu. (And please note: Prices, where listed, are tentative and subject to change before the opening.)
Ramen, pizza, burgers, chicken, and everything else delicious...
Can I get some extra blue glop on the side, please?Photo: Vimeo
Spain already boasts the world's top restaurant and probably its most exclusive (the single-table Mercès One, a "restaurant only for you"), so why not the planet's most overpriced, too? The new Hard Rock Hotel opening in Ibiza next month has that covered with Sublimotion, an "unparalleled gastro-sensory venture" brought to life by Michelin-starred Spanish chef Paco Roncero, which will feature a 20-course tasting menu that costs its 12 diners more than $2,000 apiece.
" ... a cold snack that they carve on their own iceberg ... "
"If you're not failing, you're not growing."Photo: Liz Clayman
Yesterday, in honor of Aldea's five-year anniversary, Coi chef Daniel Patterson flew in from San Francisco to collaborate with George Mendes on a one-night-only tasting menu. It was as much a celebration of their friendship as it was of their longevity in the industry. (As Patterson says, "Once you get to be 5, it's okay.") Grub used the opportunity to sit down with them before dinner to discuss the challenges of being a chef-owner, how the New York restaurant scene compares to San Francisco's, and if either chef has plans to open a new restaurant here.
"Man, don't you some days just want to be a line cook?"
How cheeky: Two Tales, a Prague-based microbrewery that produces a variety of lagers and ales, takes a bold stance here and posits that America's epidemic of sagging pants is the source of the world's most severe economic issues. That's why for every six-pack they sell, they'll also send one belt Stateside in hopes of turning it all around. The idea is a win-win — "You can feel good, while feeling good, about doing good," they say. Beer for Belts even has an online petition, which is only 99,999,954 million signatures short of its goal.
The video, straight ahead.
Beautique's steak arrives with bone-marrow flan, grilled ramps, and ramp jus.Photo: Courtesy of Beautique
It's tricky to keep track of how people feel about ramps at any given moment — is there a backlash, or are we experiencing a backlash to the backlash? — but here's what really matters: The tiny wild onions are a delicious first sign of spring, and this time of year, you can expect to see them on every menu in town. Part of their appeal: They're versatile, so chefs can pickle them, grill them, stuff them into dumplings, blend them into butter — the works. To help make sense of it all, here are 22 of the most interesting ramp dishes in town this year. Love 'em or hate 'em, they won't be around for long.
Ramp toast, risotto, and more.