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Weekly Chef and Menu Report: The Week of February 24, 2014
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Every week, we take a look at some new chefs and menus that have appeared across the country. Here’s this week’s roundup:
The Board of Directors of Benihana Inc., the nation’s leading operator of Japanese sushi restaurants, announced that industry veteran Steve Shlemon has been named the company’s new president and CEO, effective immediately, according to a press release.
The Hershey Company recently introduced a new brand, Lancaster Soft Cremes, which are widely available at retailers worldwide. These creamy caramels are available in three flavors: Caramel, Vanilla and Caramel, and Vanilla and Rasberry. They are sold in eight-ounce bags for the retail price of $3.99 and four-ounce bags for the retail price of $2.49.
Tortilla chip company The Better Chip recently launched two new tortilla chip flavors: The Better Chip Chipotle and The Better Chip Beet. These flavors are created by cooking real peppers and beets inside the double-corn masa chip.
The all new “Porchetta Bloody Mary” is now available year-round at Ristorante Asellina for $12 and also as part of the restaurant’s $18 bottomless brunch special. The cocktail is made with house-infused bacon vodka and Asselina’s special Bloody Mary mix before being topped with a thick slice of crispy bacon, olives, bacon salt, and a lemon wedge.
Midtown’s Ground Central recently introduced a tapas menu, inspired by the coffee company’s French owner Etienne Wiik’s travels through Barcelona, according to a press release. The menu features a selection of Spanish small plates including “Morcilla & Tortilla,” a blood sausage and a potato omelette, and “Sardina Picante,” with spicy sardines and guindilla peppers. Ground Central also introduced wine and craft beers and extended its hours to 9 p.m.
On March 3, NYY Steak will be hosting a five-course wine pairing dinner at 7 p.m., which will be preceded by a cocktail hour beginning at 6 p.m, according to a press release. Some of the pairings include Borgo Conventi Pinot Grigio 2012 with roasted East Coast oysters, Modus IGT 2010 & Romitorio IGT 2006 with wild boar sausage ragu, and Vin Santo Serelle 2012 with almond cake. The dinner costs $165.
Empire Steak House is now open for breakfast every day from 7 a.m. to 11 a.m., according to a press release. Guests can purchase the All American Breakfast for $23, which includes scrambled eggs, hash browns, bacon, freshly baked pastries, freshly squeezed orange juice, and coffee or tea. An a la carte breakfast menu is also available that includes ale beer waffles, buttermilk pancakes with lemon butter and berries, french toast, Nutella crepes, sausage with parmesan polenta and spinach, a smoked salmon platter, and more.
Potatopia is now open until 4 a.m. on Fridays and Saturdays at its West Village location, according to a press release.
Celebrating the 10th anniversary of Landmarc, his first restaurant in Tribeca, chef Marc Murphy is offering a celebratory four-course tasting menu on March, 6 from 5:30 p.m. to 12 a.m. for $100 per person, according to a press release. Guests will get a choice of each of the courses, which will be served family-style and complimentary champagne will be served throughout the night. Hors d’oeuvres will consist of foie gras terraine, steak tartare, and boudin noir. The first course will be endive salad, roasted marrow bones, and mussels. The second course will be spaghetti alla carbonara and rigatoni alla Genovese. The third course will be grilled pork chop, roasted monkfish, grilled quail, and grilled hanger. A dessert will be prepared for each table.
The Lower East Side’s newest whisky bar, Leave ROCHELLE Out of It recently received two bottles of the extremely rare liquor Chichibu, first cask strength Japanese whisky, according to a press release. Only 2,000 bottles have been produced and just 500 were delivered to New York City. Rochelle is offering the whisky for $42 a glass while supplies last.
Magnolia Bakery introduces cupcakes inspired by the Oscars, including a black-tie chocolate or vanilla cupcake topped with a swirl of vanilla bean meringue buttercream, chocolate buttercream, and a sprinkle of edible gold glitter for $3.50, according to a press release. Its “Best Picture” cupcake comes in vanilla or chocolate and is topped with vanilla buttercream and edible images with each of the Best Picture nominees. A box of “Best Picture” cupcakes is available for $60.
L’Ecole, the restaurant inside the International Culinary Center run by more than 60 instructors and students from the school, recently introduced a new prix-fixe, two-course brunch menu for $26, according to a press release. The menu features dishes such as duck confit-potato hash with eggs any style; brioche french toast with fresh cream, berries, and maple syrup; seasonal fruit and agave yogurt and coconut almond granola; spinach fettuccine with braised duck leg ragu with tomato jam, carrots à l'étuvée; and a complimentary mimosa or bellini and basket of fresh-baked pastries.
Chef David Arias has been named executive chef at Abboccato Italian Kitchen, which features a menu of authentic regional dishes from Italy with handmade pastas, shared plates, and a $60 chef’s tasting menu. According to a press release, guests can also enjoy Italian wines and cocktails.
Tribeca staple Dylan Prime, which reopened in December 2013, is now open for lunch from 11:30 a.m. to 3 p.m. every day. Lunch items include lobster pot pie with Yukon gold potato; a “lambwich” with braised lamb, fried egg, and ricotta salad on a challah bun; and slow-roasted prime rib sandwich with porcini aioli and a pickled red onion.
Bluejacket Brewery recently launched dessert-style beers, created by Beer Director Greg Engert and the brewing team, according to a press release. These beers were designed to mirror the flavors of executive pastry chef Tiffany Maclscaac’s desserts and doughnuts at GBD Chicken & Doughnuts. A couple of dessert beers available are “Sticky Situation,” consisting of brown ale spiced with classic curing spices, infused with locally-produced Langdon Wood-Aged Maple Syrup and based on a maple bourbon bacon glazed doughnut; and “The Dalmation,” which consists of blond barleywine spiked with cocoa nibs and vanilla beans and is based on an Oreo doughnut.
We’re always looking for tips about new chefs and seasonal menus, so if you think there are any that we missed, let us know!
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