The restaurant scene in NYC is constantly in flux, what with multiple restaurants announcing closures and exciting new venues making their culinary debuts each week. Today, we got some sneak peak images of chef Cedric Tovar, who is working hard for the forthcoming Tessa restaurant on the Upper West Side.
This venue, located at 349 Amsterdam Avenue, promises to be a modern tavern with French- and Italian-inspired food and Mediterranean roots. A few highlighted dishes include Braised Pork Cheeks with Orecchiette with guanciale and a parmigiano emulsion; Whole Squid a la Plancha with piquillo pepper coulis; Porcini Crusted Scallops with mushroom polenta and a black truffle sauce; and Grilled Wild Boar with braised cabbage and roasted root vegetables, served with a rosemary jus. The restaurant will also serve cheese and salumi offerings, for which Chef Tovar is seen picking out French Walnut wood boards.
It's about time someone did it, and by "it" we mean invent the bacon bowl. When creator Thom Jensen found himself in search of a way to make a serving dish as meaty as possible, he fell short of options. The solution? He created the Perfect Bacon Bowl, a product that allows you to produce a crispy, perfectly cooked version at home. Ellen's Stardust Diner, which will soon be featuring the food item on their menu, invited Joonbug.com to try these tasty treats this very morning.
The NoMad has a reputation for their acclaimed cocktail menu, thought up by award-winning mixologist Leo Robitschek. Now, the illustrious hotel reports they are expanding their bar area (named The Library) into the space next door to allow access for a higher influx of clientele. The enlarged area will feature its own entrance at 10 West 28th Street and will connect to The Library lounge. The NoMad, who bought the neighboring lot for $6 million, said their expansion is set to open next summer.
"Milkshake" is just one of those songs that is so catchy it will pop into your head at the most random times, prompting the thought "Hey, what's Kelis up to these days?" Well it turns out, she's been busy getting a kickstart on her cooking career. The musical star, who graduated from Le Cordon Bleu Culinary School (who knew?), announced some happy news on Twitter Monday afternoon: she's scored very own special on the Cooking Channel, called Saucy and Sweet, set to debut on February 26th.
The Cooking Channel's promo states: "Get an inside look as she composes food [beat drop] with attitude." The first aired episode will focus on Kelis hosting a dinner party with dishes like Shrimp Fricassee and Goat Cheese Ice Cream, according to the website.
Each product promises a natural taste and with no artificial ingredients. Coke has taken a bit of criticism for using the common sweetener, aspartame, and is trying to redirect its efforts towards a different product which contains a naturally derived ingredient.
"There are 18,000 restaurants in New York City.
Every year more than 1,000 new restaurants open.”
You’ve heard of Café Moto, right? Maybe you haven’t, but you’ve definitely heard of Le Cirque, Daniel, and Union Square Café. Well, could you imagine opening up a restaurant in New York City and having to go up against these culinary legends?
In 2011, a yellow Lamborghini belonging to Guy Fieri was allegedly stolen by California 19-year-old Max Wade. Now, the man has been sentenced to a life sentence for a string of crimes, including the auto theft, attempted murder, and participation in a drive-by shooting.
It was alleged that the drive-by incident occured when Wade fired gunshots at two aquaintances, Landon Wahstrom and Eva Dedier, who were sitting in a truck. Prosecution later claimed the crime as an act of jealousy.
During the investigation of the shooting, police found Fieri's car, which is worth about $200,000. Originally, the Lamborghini was stolen while being held at a San Francisco dealership. Wade was sentenced last Thursday, January 23rd.
That,of course, is not to say that Desmond's can't do steak: they blow the classics out of the water. From the cow to the plate, their meat is expertly prepared and expertly served. Oklahoma and Nebraska-farmed, house-aged beef is presented in several cuts, from Filet Mignon to Sirloin to Rib Eye. If you're feeling really hungry and you've brought a friend, go for the Aged Prime Porterhouse for Two. Referred to by Kelley as "the best of both worlds", this behemoth dish is a dual cut of Filet Mignon on one side and and Sirloin on the other, which comes on a massive sizzling platter that fills the entire dining room with a knock-out aroma of buttery, meaty flavor that only gets better as soon as it's sliced and placed on your plate. Accompanying sides are also amazing: when you go, do NOT miss the Sauteed Wild Mushrooms with Truffle Oil (one of the best steakhouse sides we've ever tried).