Magnolia to Lure Cupcake Crazies to the Upper West SideChelsea: Trestle on Tenth launches weekend brunch this Saturday with a fall menu that includes bacon-and-onion rösti and banana-stuffed French toast with vanilla syrup.
Fort Greene: IHOP is making more New York moves: In addition to taking on Times Square, the chain will open an outlet on Livingston Street near Bond Street. [NYDN]
Midtown East: Bloomingdale’s has moved tangy fro-yo pioneer Forty Carrots from the basement to a larger, more befitting seventh floor space. [NYT] Sherry-Lehmann wine store has completed its relocation to Park Avenue at 59th Street. [NYT]
Red Hook: You may have missed LeNell’s absinthe tasting (she drinks it up by the way), but she’ll host a tequila tasting this Sunday in honor of Mexican Independence Day. [LeNell’s]
Upper West Side: A second Magnolia bakery will open on 69th Street at Columbus this winter, and owner Steve Abrams thinks he can keep it a secret from tourists. [Eater] Juan Cuevas has left Blue Hill to be the chef de cuisine at Ed Brown’s Eighty One, which should open in December. [NYS]
At the Greenmarket
Peas Roll In, and Tomatoes Are Better Than They Have a Right to Be
It feels like the first week of camp at the market, as we check out which of our friends from last summer are back and how they look this year. A few weeks later than usual, some of the most popular warm-weather farmers, like Keith’s Organics and Eckerton Hill, have returned, with tables already full and lots more to come. It’s going to be a good summer, we can just feel it.
The Underground Gourmet
Taco Mix’s Torta Cubana May Be Overstuffed, But It’s Also Sandwich
A good sandwich is a balanced sandwich. This, as any faithful reader of the Underground Gourmet’s sandwich dispatches can tell you, goes without saying. Good sandwich-making requires not only skill but also a delicate touch. Frantically stuffing a sandwich the way cartoon bank robbers cram bills into sacks emblazoned with $$$ symbols is considered bad form among the sandwich elite, and emblematic of what is wrong, culinarily and nutritionally, with our Supersize Nation. As Mario Batali once explained to the UG in between dainty bites of a toasted panino,
“The American tendency is to obfuscate the perfect simplicity of the sandwich by putting too much crap in it.” Despite prevailing carbophobic biases and the legacy of a certain diet doctor, Batali asserted, “The bread is the main event. There shouldn’t be more stuff inside than outside.”
