Starbucks Offering $2 Iced-Coffee Drinks After 2 P.M.
Be sure to bring your receipt from this morning.
Be sure to bring your receipt from this morning.
From maps to databases, everything you need to know about Starbucks closures.
Plus Gotham pizza at Domino's, a nightlife great passes away, and more, in our morning news digest.
The days of a Starbucks on every block may be over.
Plus the Pillsbury Doughboy hands out cake on Park Avenue, eating for free at bars around the city, and more, in our morning roundup of news and gossip.
Two new books — one about meat, the other about coffee — have taken over the Grub Street bookshelf.
Starbucks has a new coffee you can try for free, second-graders made their way into the Waverly Inn, and snow-cone vendor NYC ICY might be returning.
The NYU favorite opens its second location, serving up fair-trade organic coffee and peanut-butter-and-banana sandwiches.
Sambuca Café in Little Italy is offering 5-cent espressos and 10-cent cappuccinos on April 15.
Chain restaurants don't have to post calorie info just yet, nightclub/boat the Frying Pan plans to reopen in May, and Spike from ‘Top Chef’ plans a burger-and-shake joint.
Look for price drops and better smells at Starbucks after today's annual meeting. The stuttering chain is losing sales to McDonald's and Dunkin' Donuts, and former CEO Howard Schultz has returned to lead Starbucks to ubiquitous glory once again.
A couple of weeks ago the magazine offered a peek into the Mercury Dime, Sasha Petraske's latest venture in the East Village. A year after the community board shot down its bid for a wine-and-beer license (not even the proprietor of ultraquiet Milk and Honey can get a liquor license in this town), the venture is now up and running as a coffee shop — and though we're dismayed to know we won't be able to enjoy a nice cava here anytime soon, some strong gourmet coffee should perk us up. Anyhow, seems time to take a closer look inside.
Hearst Publications is supposedly in talks with the Food Network to publish a new food magazine and has been stealing editors from Every Day With Rachael Ray for months. The only problem? The channel’s big stars don’t seem to be a part of the publication. [Mixed Media/Portfolio] Soto chef Sotohiro Kosugi responds to fears of too much mercury in tuna. “Eat with balance. Balance of meals is the key to a healthy life.” [Bottomless Dish/Citysearch] Related: Sushi Eaters Face Tuna Fears Neil Ferguson, Marco Pierre White, Gordon Ramsey, Jamie Oliver, and others are leading a full-on British culinary invasion on our shores. [Chicago Tribune]
The Board of Health decided yesterday in a unanimous vote to make all chain restaurants with fifteen or more outlets – approximately 10 percent of the city’s restaurants – post calorie info on their menus starting March 31. RIP, 1,230-calorie triple Whopper with cheese. [CNN] Laboratory tests run on sushi samples from twenty Manhattan stores and restaurants revealed shockingly high levels of mercury in bluefin tuna, so high that the FDA could technically take the fish off the market. And if you’ve got to have your tuna sushi, you’d best head to Fairway and avoid Blue Ribbon Sushi at all costs. [NYT] Gourmet editor-in-chief Ruth Reichl is “obsessed with” Momofuku Ssäm Bar, “like everyone else in New York,” according to her. [TONY]
So a friend of mine was on set last week as Rachael Ray filmed her latest Dunkin' Donuts commercial. According to her, Rachael stormed onto the set and snapped at everyone. Not news, I know, everyone knows she's actually a gigantic asshole. BUT! I am also told she took one sip of her Dunkin' Donuts coffee, yelled “What is this shit? Get me MY coffee,” and would not continue until she was given “her” coffee — i.e., Starbucks.If this is true, it's the first thing we've read that makes us like Rachael Ray. Maybe her diva-ish behavior is what's causing the turmoil at her magazine, but we're with her on this one: Dunkin’ Donuts coffee is the worst.
Michael Chow of Mr. Chow is hit with a $5 million lawsuit for skimming tips, demanding “cult-like attention” from staff, and utilizing “degradation as a management technique.” [NYP] Cooking-school graduates are being crushed by their student-loan debts: “The story is always the same. The school convinces the student they are going to be the next Julia Child or Wolfgang Puck, and the student will sign anything.” [NYT] The Smith and Wollensky Restaurant Group finally agrees to be bought out by Patina Restaurant Group [NYT] Related: The Secrets of Steakhouse Riches [Grub Street]
“Culinary tourism” is on the rise, and New York is one of the prime beneficiaries. “This is to me more interesting than museums,” says one tourist. [1010 WINS] It’s not easy for a fast-food franchisee out there, with all those germs floating around. [NYT] The upcoming South Beach Wine and Food Festival is being described as the “culinary Super Bowl.” [Miami Herald]
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