Who doesn’t love crepes? They’re delicate, they’re French, they’re filled with sushi…wait, what?
Tous Crepes, a new creperie and espresso bar in the Flatiron district, has an enormous menu that does, in fact, include sushi crepe rolls. If you’re having a hard time wrapping your head around that concept, consider that this is New York and this food pairing was bound to happen eventually.
Fortunately Tous Crepes escapes pure novelty shop status by serving a wide selection of sweet, savory, and yes, sushi-inspired crepes. Made to order, the hand-rolled Sushi Crepe Rolls contain fresh fish and a variety of complimentary fillings. The Yellow Fin Tuna Sushi Crepe, served in eight sushi-like pieces, is one of the more classic offerings in this portion of the menu, with nori, cucumber, pickled daikon, and wasabi aioli. Should you be in a less frugal mood, the Black Caviar Crepe Rolls, served with crème fraiche, chives, and cucumber might be more your speed.
Jersey inspired and based restaurant Little Town will be having their Fall/Winter Menu Preview Tasting on Wednesday, December 13th at 7pm. The handsome Manzo brothers, Albie and Chris, have selected Executive Chef and Food Network's Chopped alum Jordan Andino as the creator of the Hoboken restaurant's menu. The Food & Beer Pairing Dinner will feature beers from the Bolero Snort Brewery and meatballs by momma Caroline Manzo. Beer and a hearty prix-fixe dinner, how could you say no? Tickets for the event are $45 and can be purchased here.
Little Town 310 Sinatra Drive Hoboken, New Jersey 07030
Olive oil has terroir? Who knew. Similar to wine, olive oil flavor profile, color, consistency, and tannins are all affected by the climate and soil quality of the region in which it is grown.
To create a status quo for American made olive oil, the California Olive Oil Council was formed in 1992, and aims to create a high standard of olive oil production on American soil. Their mission is to ensure that the products are honest while simultaneously promoting the work of local growers. Why California? This answer comes straight from their website:
The Village Voice hosted their annual Holiday Spirits Tasting Event last night in the best way they know how--by bringing together the beautiful people of NYC to taste some of the best booze in town (and outta town). The event was commissioned to celebrate the holidays, as well as commemorate the most important peice of American history-- the 80th anniversary of the day that ended the prohibition era. And what better way is there to celebrate the end our country's boycott of the most indispensable liquid substance since H20?
Murray Hill, NY – Jackson Heights native Steven Cruz joins Teqa as its newest Executive Chef. Formerly of Rayuela, Cavo, and The Orchard House, Chef Cruz brings with him a melding of old school technique (honed from his Argentenia grandmother) with a uniquely modern twist. Situated in the heart of Murray Hill’s vibrant bar scene, Teqa’s new dinner menu (beginning December) is matched only by its creative (and outrageously delicious) cocktail list.
The Grand Hyatt New York has just launched its very own, first-ever artisanal chocolate line. The mastermind behind these delicately handcrafted truffles and chocolate bars is Executive Pastry Chef Gonzalo Jimenez, who is internationally acclaimed for his meticulous technique and excellent chocolatier knowledge. The Argentinian born chef developed a passion for cooking and creating culinary masterpieces at the ripe age of 19, when he began pursuing a degree in Pastry Arts. In 2009, he took his talents to the states and served as a pastry chef in several hotels before finally making his way to the Big Apple. Now he works tirelessly to deliver the best of the best in artisan chocolates in the city that never sleeps.
Just when you think you’ve been to every restaurant, bar, food truck, and hole-in-the-wall café, New York has a tendency of proving you wrong. The best thing about this city’s ever-expanding selection of eateries is that there is always something delightful to be discovered in the most unexpected of places. These are 5 New York food spots that are worth taking a little detour in your daily routine to visit.
The East Village is one of the many neighborhoods in which it’s possible to live for several years and remain completely unaware of a large portion of the eateries. Residents of the area are spoiled for choice, so it’s easy to miss out on places like Paradiso, a small Italian café in Alphabet City with a great deal of homemade tiramisu. In addition to a selection of salads, paninis, and baked goods, tiramisu aficionados can choose from classic, chocolate, amaretto, banana chocolate, strawberry, and apple raisin. If that’s not a reason to take a detour, then nothing is.
So, it might be a full week since Thanksgiving, but if you’re anything like us, you’re still reeling from the absurd amount of insane food you stuffed in your face in frankly shameful quantities. We get it, so we also get the feeling like maybe it’s time to eat right for awhile to even yourself out. Never fear! We’ve got the hookup on three of the best super-healthy eateries in the city, where you can get yourself sorted.
Head downtown to Gingersnaps if you need some raw food recharging. The menu specializes in addressing pretty much any naughty-food craving with a healthy alternative. Try their super-satisfying Kelp Noodle Ramen with Sesame-Ginger Broth, Kimchi, and Mushrooms, and definitely don’t miss the Brazil Nut “Ricotta”.
We’ve put together a list of the best craft jerky in the city so you can get yourself a piece of the beefy snack revolution.
South African cuisine is another international food tradition that has a version of jerky, and South African-born chef Monique Daniels brings Biltong (from the Dutch bil, meaning “rump”, and tong, meaning “strip”) to American jerky fans. Biltong differs slightly from traditional jerky in that it’s thicker, cured in vinegar, and is generally not sweet. This gives it a unique meaty flavor and tender texture, which Daniels protects by not using any chemicals or preservatives in her curing process. Jonty Jacobs also offers Droewors, dried versions of the traditional coriander-spiced boerwars sausage (think Slim Jims, but way better).