Bakers work in two shifts; batches of chicken and vegetable patties are made in the morning, while the beef patties are made in the afternoon. Although Ms. Sinclair declined to disclose how many patties are produced daily, she said all of them were handmade using fresh ingredients like thyme and Jamaican scotch bonnet peppers. And she said they were never frozen.
DO (pronounced dough) is terrible news for anyone whose only obstacle to gorging on raw cookie dough is the FDA’s warning against eating uncooked eggs and flour. Founder Kristen Tomlan found a way to render the stuff harmless, with a pasteurized-egg product and heat-treated flour, and launched an online company that celebrates proto-cookie goop in every imaginable form: scooped into cups and cones, flattened and frozen into “cookies” for ice-cream “sanDOwiches,” half-baked into brownies, and folded into Blue Marble ice cream for sundaes and milkshakes. Next week, she’ll open a Greenwich Village showcase for it with 15 seats, Toby’s Estate coffee, and a case full of prepacked flavors like chocolate chip, cake batter, and confetti. Take a look at some of the confections and the space.
Jazz brunches, old-school bakeries, stacks of blueberry pancakes—good things come to those uptown. At the tip of Manhattan, Inwood is the city’s northernmost neighborhood, which is just fine for its residents that want to keep it to themselves. Green spaces abound, the pace is slow, the vibe is casual and cozy and breakfast options are aplenty. Whether you want to head uptown for long leisurely, or need a place that welcomes freelancers seeking strong coffee, Inwood has a breakfast spot for you.
Every month in New York, there’s bound to be a bewildering number of new dishes to eat, drinks to imbibe, and food-themed events to attend. It would be impossible to pack in every single thing each month, and the hardest part often is just figuring out what’s really worth your limited time. So Grub kicks off each month with a curated collection of dishes, drinks, and events that should absolutely be on your agenda. Make your plans now.
Dig Inn, the farm-to-counter favorite—admit it, you’ve stood in the long lines to grab a salad at lunch or the seasonal upstate mac for dinner—is about to debut its new breakfast program.
“Lunch and dinner has been all the rage in the ‘fast casual’ space over the past few years, but no one seemed to be doing anything special with breakfast,” Founder and CEO Adam Eskin said. “It seemed like an obvious opportunity to do something really special that had yet to be done, and bring our veggie-centric approach to the breakfast game—a meal that people really love, but often struggle to find what suits them.”
It’s pretty much guaranteed that every month in New York offers a bewildering number of new dishes to eat, drinks to imbibe, and food-themed events to attend. It would be impossible to pack in every single thing each month, and the hardest part often is just figuring out what to do with your limited time. So Grub has decided to kick off the month with a short but sweet list of dishes, drinks, and events that should absolutely be on your agenda. Make your plans now.
Harlem’s African-restaurant scene has been fairly insular, mainly attracting immigrants homesick for their native dishes. And as upper Manhattan continues to gentrify, beloved neighborhood spots clustered around 116thStreet’s “Little Senegal” have been displaced. The good news is that several have reopened nearby, joined by newcomers serving food beyond West African, from places like Somalia and Ethiopia. And the appeal of these diverse cuisines has begun to grow outside immigrant enclaves as American chefs like Sean Brock of Husk in Charleston and the Cecil’s Joseph “JJ” Johnson take inspiration from the African diaspora and the aftermath of the slave trade on foodways and culinary traditions throughout the world.