It’s hard to believe that just a few weeks ago, we were living in the bleakness of a world without cronuts. Since then, Dominique Ansel’s croissant-donut hybrid has rocketed to fame, leaving a trail of newspaper articles, questionable imitations, and Craigslist deals in its flaky wake. There is no question—the cronut is America’s Most Wanted.
See the schedule below from Dominque Ansel's Bakery for the rotation of pastries and the chef collaborator for each (the bakery is currently on the second collaboration). Serious Eats offers a closer look.
“We’ve gone and changed breakfast forever,” the Dunkin’ Donuts website proclaims alarmingly next to an image of its new Glazed Donut Breakfast Sandwich, available nationwide this Friday.
With a charming outdoor seating area along the tree-lined sidewalk of 73rd Street, Casimir & Co. brings the taste of French bistro fare to the Upper East Side. After the success of Casimir & Co.’s sister restaurant in the East Village, owner Mario Carta along with fellow French restaurateur Patrick Laurent expanded their brand uptown. Diners looking for authentic French bistro fare without the stuffiness often associated with French dining will find themselves at home in the comfortable, laid-back atmosphere four in the bi-level Casimir & Co.
The owner of Avra and the former general manager of Philippe Chow are the team behind Anassa Taverna, the newest Greek restaurant in Midtown East.
Anassa's grand opening on Thursday, May 30th let guests take a first look at the impressive two-level interior, which features a large wood-paneled bar as the centerpiece of the first floor. Stairs lead to an upper level with white-cushioned booths, exposed white brick, and a view of the streets below. Traditional Greek worry beads and evil eyes are displayed and available for purchase at the entrance to the restaurant.
Burgers on the move! Shake Shack plans on opening a new burger branch in Grand Central Terminal by the end of the year. Known for its amazing burgers and creamy custards, the Shake Shack will be moving its delicious goodness into the space that was previously operated by Zocalo in the dining area.
You have not tasted an actual burger until your mouth meets a Shake Shack burger. Each bite is more delightful than the previous one; a complete ecstasy of flavors. Made with 100 percent all-natural Angus beef, Shake Shack burgers rest in warm buttery buns. You can cover your burger in melted cheese, lettuce and tomato to your desire. The original ShackBurger is just this, in addition to the specialty ShackSauce to give it extra tastiness.
Black Tree Sandwich Shop (131 Orchard Street)
Black Tree bills itself as a “next generation” sandwich shop using “ingredients and techniques more closely associated with a top restaurant kitchen—not a modest sandwich shop,” explains Sandy Hall who runs Black Tree with friend Macnair Sillick, a political reporter for NY1. Their new location on Orchard Street is the sandwich shop's first outpost in Manhattan after finding great success in Crown Heights, Brooklyn. Black Tree on Orchard will offer seasonally inspired American sandwiches with ingredients sourced exclusively from local farmers and farmers markets. The spring menu includes a Spring Pig Sandwich made with house smoked ham, Prairie View cheddar, Mona sheep milk cheese, and house made spicy pickles, spicy aioli, and mustard or the Spring Mushroom Sandwich prepared with white wine and herb marinated cremini mushrooms with sautéed kale, onion, garlic, and Landaff cheese. With a hyper-local theme, the Black Tree cocktail assortment is made up of mostly New York-based spirits. With wine mainly from Long Island wineries and beers brewed right in Brooklyn, and house made bitters. Black Tree may be the most locally sourced sandwich shop in the city.
The name of this newly opened West Village brasserie, Charlemagne, may ring a bell if you were paying any attention in History class in high school. Back in the Eighth Century, King Charlemagne reigned over most of Europe and united the region as the Holy Roman Empire. Just like Charlemagne did for Europe, Executive Chef Jodi Bernhard, along with owner and veteran restaurateur Vanessa Repice (Sel et Gras), have set out to unite the culinary traditions of Europe and America under one roof. Nestled in a gorgeous corner space between Greenwich and Christopher Streets in the West Village, Charlemagne offers diners a new take on French-American cuisine with both American and Spanish influences. The unique corner space allows for plenty of natural light and encapsulates the Greenwich Village Historic District that Charlemagne lies on the cusp of.
Coming off the heels of Cinco de Mayo, many might be thinking twice about inviting tequila to the party. If your head hurts, your mouth is dry, and your liver is crying: you probably overdid it. Next time, celebrate in style with a luxury sipping tequila like Casa Dragones, your body will thank you.
Whiskey and scotch have some stiff competition these days. Luxury brands are crafting sipping spirits from rum to tequila that will easily compete with their caramel-colored counterparts. One of our favorites to hit the market is the high-end sipping tequila Casa Dragones.
Dining in Manhattan can be an adventure—culturally or otherwise. You consider yourself an adventurous foodie type, don’t you? Do you wear your culinary exploits like a badge of honor? Well then, have you ever had an appetizer of salmon carpaccio topped with ice cream or a tomato marshmallow? We didn’t think we’d ever be able to say that either, but after a recent dinner at Melibea, we can say we’ve ate that and from this day forward Mediterranean fare is forever altered.