Displaying all articles tagged:

Caviar

  1. lists
    A Complete Ranking of NYC’s Food Delivery ServicesCompanies like Caviar and Maple promise to revolutionize lunch. We tested them all to see how they stack up.
  2. Delivery
    David Chang’s Delivery-Only Service, Ando, Begins to Roll OutThe Momofuku mogul’s latest project is available to early subscribers.
  3. Delivery
    Caviar Expands Its Delivery Service to QueensWith MP Taverna, Arepa Lady, and Alobar.
  4. Delivery
    Seamless Launching Its Own (New) Delivery Service in NYCWith the company handling deliveries itself, it’s going right after start-ups such as Caviar and Maple.
  5. Delivery
    You Can Now Get Fuku DeliveredCaviar will bring David Chang’s fried-chicken sandwich to your door.
  6. Delivery
    For the First Time Ever, You Can Get Meatball Shop Delivered to Your DoorNow you can be truly lazy, meatball lover.
  7. Cash Money
    Caviar’s the New Must-Have Beauty IngredientIt’s showing up on the runway.
  8. Whole Hog
    You Can Get a Whole Roasted Pig Delivered on Super Bowl SundayThis is how Daniel Boulud does game day.
  9. Delivery
    Amazon Slyly Launched Its GrubHub Competitor Last Weekend100 restaurants in Seattle have signed on.
  10. Delivery
    Food Delivery Service Caviar Launches in BrooklynMore than 25 restaurants have already signed on.
  11. Delivery
    OddFellows Launches Delivery in ManhattanRight in time for the cold weather.
  12. Kick Back
    You Can Now Get Mission Cantina’s Full Menu DeliveredChicken wings and beef-tongue tacos and spare ribs.
  13. Big Deals
    Square Acquires Food-Delivery Company CaviarCaviar itself will stay spherical, for now at least.
  14. The Tab
    Can This Uber-esque App Change the Way Restaurant Checks Are Settled?The investors who gave it $5.5 million say yes.
  15. Deliverance
    Black Seed Bagels Now Delivers in ManhattanDid someone order some whitefish salad?
  16. Deliverance
    Ivan Ramen Slurp Shop Now Delivers Everywhere South of 96th StreetIvan Orkin’s Gotham West Market shop now brings soup to your door.
  17. Deliverance
    The Cannibal Now Delivers Craft Beer and CharcuterieYou can get French fries and nine sauces for $15.
  18. Leftovers
    Oyster Happy Hour at Jeffrey’s Grocery; Sweetgreen ExpandsToday’s Leftovers.
  19. Leftovers
    Umami Burger’s Pastrami Burger at Hudson Eats; Caviar Delivers to UptownToday’s Leftovers.
  20. Leftovers
    Northern Spy Hosts Big Beef Dinner; Caviar’s Central Park PicnicToday’s Leftovers.
  21. Deliverance
    Upstart Food-Delivery Service Caviar Raises $15 Million to ExpandThe Winklevoss brothers led the last $2 million seed round.
  22. Power Lunch
    You Can Now Get Momofuku Ssäm Burritos and Buns DeliveredNext-level lunch.
  23. Chipotle Killers
    Mission Cantina Now Delivers Burritos Everywhere Below 60th StreetSeven kinds of burritos, to be precise.
  24. Now Delivering
    Han Dynasty Now DeliversWe’ll give it a (10) for spiciness, and also convenience.
  25. Caviar Caveats
    Sacamento Named Nation’s Biggest Producer of CaviarChefs like Hubert Keller and Ashley James show their approval for farm-raised sturgeon and their eggs.
  26. Crime
    Caviar Crook Gets Off EasyIsidoro “Mario” Garbarino is free after less than five months behind bars.
  27. Roe the Day
    Elusive Caviar Crook Caught After 23 Years on the RunA once-powerful caviar importer has been apprehended.
  28. Roe for the Holidays
    Eric Ripert Has His Own Line of CaviarIt’s probably better than the stuff they sell in tubes at IKEA.
  29. The Chain Gang
    Tender Greens Expands and Begins Charity Culinary ProgramTender Green, now a genuine empire, is a charity-loving, farm-to-table powerhouse in LA.
  30. Leftovers
    Big Apple BBQ Returns to Madison Square; Ken & Cook Launches BrunchAnd more of today’s leftovers.
  31. Russian
    Man Eats $70,000 of Caviar in a Couple of SecondsOnly in Russia.
  32. Foodies With Benefits
    Marcel Vigneron Catering Caviar Dinner for ‘The One Percent’Smoked alligator and sturgeon will grace the $500-$1500 menu.
  33. The Happiest Hours on Earth
    Where a $50 Happy Hour Might Actually Make Some SenseIt’s not a watered down Popov cocktail, but caviar-laced martinis from Petrossian.
  34. Foodievents
    Where to Get Fat with Author Mireille GuilianoPetrossian offers a three-course dinner with a book signing.
  35. Mediavore
    Top Chef Contestants Unite for Haiti; Salami Recalled in L.A.A group lead by Ron Duprat will hold a fundraiser while L.A. joins in on a salmonella scare.
  36. Freebies
    Petrossian Sweetens Open House with Free Chocolate and ChampagnePetrossian holds an open house with goodies.
  37. Foodievents
    W Hotel Stands for Wine (and Wooziness) This Saturday NNormally, we couldn’t be roused from our Saturday torpor to attend a wine event like the one being held on the 1st at the W Hotel. But this one, with the participation of Alto sommelier Eric Zillier, has a lot going for it. There’s a chance to sample wines that would usually be beyond our grasp: 1989 Château Montrose, 1996 Château Léoville-Poyferré, and 2004 Châteauneuf-du-Pape Domaine de Marcoux. (A far cry from our usual Richard’s Wild Irish Rose, enjoyed sitting on the floor of the Port Authority.) Other highfalutin features include a caviar station from Petrossian (paired with 1990 Dom), Todd English tidbits, and hand-rolled cigars. There’s also a well-lubricated wine trivia game hosted by wine guru Grae Verlin. The prize: You get to be drunk and prove that you know a lot about wine. Is it worth leaving the house on a Saturday? And the $150 price tag? It depends on how committed you are to spending your weekend inside a bottle. Call Marc Smoler at 312-482-9766 to reserve your berth.
  38. Openings
    Webster Hall’s New Project Will Include Over-the-Top Vodka BarDaily Intel has the scoop on Hudson Terrace, the nightclub and catering hall Webster Hall’s owner Sean McGarr is opening on 46th Street in November. His partner in the $3 million venture, Michael Sinensky, tells us that in March he’ll bring a Russian vodka and caviar lounge (with a separate entrance and operating hours) to its basement. Sinensky, inspired in part by his Russian wife and in part by Red Square in Atlantic City, says customers will be able to select from over 100 vodkas stored in a transparent walk-in fridge — including, he hopes, a Russian one exclusively distilled for the lounge. The interior will be what he describes as “real over-the-top, like communist Russia back in the day. Lots of gold and arches. We’re planning on putting old Russian uniforms around the place.” Pravda, you’re on red alert. Related: Webster Hall Owner Spending $3 Million to Open a Nice, Quiet Place
  39. NewsFeed
    Caviar: Fashion Week’s Latest Hideous AccessoryIt’s been a while since we pandered to an overpriced food item–cum–publicity gimmick — the $1 million ice cream cone wasn’t actually edible — but since it’s Fashion Week, why not revel in the ostentatiousness that is the $25 “Lady of the Evening.” Granted, $25 wouldn’t be that much to pay for an actual “lady of the evening,” but this particular one is merely an Imperia vodka martini. It’s available at the Bryant Park Hotel’s Cellar Bar, so we’re assuming that by now more than a few models have downed the cucumber and caviar float and called it “dinner.” Which, when you think about it, makes the price tag not so outlandish.
  40. NewsFeed
    We Try a $1,000 Pizza, Maintain That We Aren’t Publicity ToolsGiven that we’ve already witnessed a $165 “Truffletini” (which we tasted) at Tini Ristorante, $120 hamburger at DB Bistro Moderne, $200 baked potato at the Four Seasons, and a $1,000 omelette at Norma’s, we weren’t surprised to hear about a $1,000 pizza. All it took was an upscale pizza joint — Nino’s Bellissima Pizza — six containers of caviar, a hardworking publicist, and lo, the four-figure, nine-inch pie was born. One has apparently already been sold, to celebrity ex-cop Bo Dietl. (We await the creation of a truffle doughnut explicitly for him.)
  41. The Annotated Dish
    Picholine’s ‘Oceanic’ Sea-Urchin Panna Cotta“I have a personal interest in this dish,” he says, “and I wouldn’t let it go.” That’s Picholine chef Terrance Brennan on his sea-urchin panna cotta, one of only two items from the restaurant’s previous incarnation that he continues to serve today. The dish, which the chef describes as “all about the taste of the ocean, and nothing else” is the first course of an $80 three-course prix fixe menu, and one of his signatures. As always, simply scroll over the arrows on the large image to see quotes from the chef.