Could You Eat Like A Sports Star For A Week?

Eat Like A Sports Star

With the Olympic Games and European Football Championships dominating our screens, we’ll be seeing plenty of images of sporting heroes flash before our eyes in 2016.

For many people, it’s big events like this that spur them on to want to succeed in their own sport – be that enthusiastic children or adults wanting to pursue their hobby with a renewed vigour or budding athletes keen to be the next big stars winning medals and trophies on an international stage.

If you want to do well at sport – at any level – then you need to be in good shape. Yes, you need to practice your chosen discipline and exercise often to get in tip top condition, but you also need to fuel your body with a healthy and balanced dose of all of the right nutrients. The diet of a sports start can be every bit as tough and complicated as the activity they engage in.

Could you manage it, even for a week? Here’s what it entails…

The gymnast

Olympic gymnast Daniel Purvis told the Mirror he starts a typical training day with two poached eggs on wholemeal toast, helping to fuel a three-hour session. Post training is lunch, and he re-stocks his body with chicken, pasta, a bit of salad and a protein shake.

He stressed: “I am very motivated about my protein shakes – especially when I am training so hard because I know how much they refuel your body.”

After that, it’s back to training before a lighter evening meal. This normally consists of some meat – beef, chicken or gammon – with potato. If he needs a snack he reaches for a cereal bar.

He added: “The meals that I will rely on in the run-up to Rio are the ones that I have taken before. Everything is high protein, high carb and energy sufficient. I’ll also be having lots of fresh fruit and vegetables to really feel healthy.”

The footballer

Arsenal has long been seen as a pioneering club when it comes to diet. Arsene Wenger revolutionized the way the North London club operated and most rivals have followed suit since. Current head nutritionist James Collins told The Telegraph what makes up the menu for the Gunners.

Breakfast often involves porridge – with lighter grains such as quinoa used – or eggs in wraps.

Snacks are then all about upping the protein intake – with flapjacks and mousses made from scratch to perform this vital function. He stressed: “Typically footballers can struggle to get enough protein. They have grown up knowing they need a carb-based diet for energy so they rarely lack carbs, but that’s not necessarily the case for protein, which is so important for muscle recovery – especially as training has become more explosive over the years.”

Footballers also road test supplements such as caffeine or carbohydrate gels in training to ensure their body handles them naturally when they are in the midst of the action on the field.

The post match diet also involves ‘recovery drinks’ that top up the footballers’ levels of carbohydrates, protein and antioxidants.

Collins also revealed: “Phase two of the recovery process involves players eating from a recovery station in the changing room which features a selection of food served buffet–style. The theme is a healthy take on players’ favourite foods. The idea is that we are encouraging players to eat in order to help the recovery process, so they get food they will enjoy. A popular buffet food is sushi with a selection of temaki or hand rolls and some sashimi as well.”

The boxer

Boxers need to be at the top of their physical performance and have a very careful eye on their weight, as they fight in strict weight categories.

English Institute of Sport Senior Performance Nutritionist Mark Ellison offered an insight into how this works to the GB Boxing site.

He gave the example of boxer Luke Campbell’s diet as he looked to keep to 54kg.

The diet plan was:

*7am – glass of water, weight check

*8am – porridge with skimmed milk and an apple

*10.30am – 500ml water (or electrolyte drink) with an hour-and-a-half training

*12 noon – chicken breast, pasta, veg

*3pm – 500ml water (or electrolyte drink) plus 90 minutes of boxing

*4.30pm – ‘recovery shake’

*6.30pm – salmon and veg

*8pm – 500ml water as part of recovery session

*10pm – time for bed to start again in the morning!

Here’s another Fighter’s Diet you can try…

Key takeaways:

  • Sportsmen and women rely heavily on planning. They have to get their diet right – it’s a crucial part of their preparation.
  • Protein is important. Many athletes need a boost of this in shakes and snacks. If you think about how to use such products in your diet, we suggest you consult with an expert first. When that expert does recommend adding nutritional supplements, one company that helps its customers achieve their health, fitness and sporting goals through such supplements – is Fysiqal Nutrition (
  • Every athlete has different requirements. Don’t underestimate the need to be very specific.
  • Breakfast is crucial to set you up for the day. For many athletes it boils down to a choice of eggs or porridge.

Will Dogs in NYC Get Their Own Street Food?

Isn’t it time that dogs in NYC have their own favorite street food trucks around town? We definitely think it would be an amazing treat for any pet to have a nice meal on the go, while having a stroll in the park. We also think it can become a huge business by itself, but that’s for a different post.

Today (Thursday July 7, 2016), New York State Senator Kemp Hannon and Freeport Village Mayor Robert T. Kennedy will join dozens of happy owners of dogs in New York City, to celebrate the Doggie Dinning Bill that was recently signed into law. The new bill allows dogs in NYC to dine with their owners or companions at most outdoor cafes.

The funny fact is, the legislation was actually signed during the cold winter, when most outdoor food spots were closed.

Senator Hannon, who sponsored the new bill, has made sure to allow leashed dogs in NYC to have the pleasure of dining with their owners in outdoor food restaurants, cafes and patios.

Any Rules for Having Dogs in NYC Eat with You?

The new law does have some requirements though, which restaurants need to follow. They will need to have a separate section and entrance for dogs so they do not pass through the establishment. Restaurant employees are also prohibited from having direct contact with the dogs. And of course, Dogs in New York City who want to eat outside at their favorite restaurant – must also be on a leash.

Dogs in NYC
Finally! Street Food for us!

This happy celebration for all hungry dogs in New York City will take place at 2pm at Hudson on the Mile in Freeport. This world famous spot in Freeport is home to hundreds of outdoor cafes and restaurants.

Hudson’s on the Mile Restaurant has constructed a special doggie dining area and will be unveiling the first legal doggie food menu.

Just for knowledge, California was the first to adopt such a law, and now New York is the second State in the nation to sign a law allowing dogs to eat with companions.  It is of course an individual restaurant’s choice to allow doggie dining. Fact is, there are over one million licensed dogs in New York State.

Creative Food Trucks and Carts vendors will surely take note of this new bill and start catering to this huge new market. If you’re a Food Truck or Cart that has already started selling street food to Dogs – please let us know! Send us some pictures as well!


By Ali Al-Naama

Although food tourism may sound merely like the action of tourists eating while traveling, it reaches into a huge positive effect on our natural-resource supply and the tourism industry as a whole. Food tourism is quite simply the exploration of food as the purpose of travel. Food already ranks with climate, accommodation, and environment as being important to tourists. Food tourists are often attracted to the locally grown produce of a destination, which they see as deeply connecting them to its origins. Each destination becomes unique because of its offerings, which are appealing to the tourists who want to become part of the local community. Tourists today seek travel experiences based on local culture and identity, which revolve highly around food. A newer form of tourism, it is spreading widely across the globe as the food industry continues to explode through more restaurants, as well as a growing industry of chefs and other careers.

But where is food tourism headed? Due to the changes in accessibility of organic food and the high trafficking of food across continents, food tourism is being forced in a different direction. The pursuit of a local food to its source is fighting against what another part of the food movement is trying to accomplish. In order to prepare the perfect plate or unique menu, chefs and restaurateurs are importing raw ingredients that must travel hundreds and thousands of miles by land, air, or water across continents for the mere purpose of a single dish. With these unique products available with ease, food markets and grocery stores are partaking in this retrieval of food unique to distant locations in order to please their consumers. This trafficking of food across the globe is leaving a heavy carbon footprint, using up important, limited natural resources. This threatens the idea of food tourism and depletes natural resources necessary for growing food.

Another threat to food tourism is food waste. People in the gourmet food business who are determined to create the perfect menu or meal are not only importing local food from far-off destinations, but are wasting perfectly edible portions of produce, meat, and fish for presentation purposes. This is a widespread habit of those who are not directly affected by hunger. There are people who counter these chefs and businesses and go the extra mile to use only locally available food and repurpose every part of their food for consumption. The question is which foodie class weighs heavier: the one depleting the natural food of the future at an accelerated rate for momentary pleasures or the group that understands sustainability and its important future. The tourism industry must take both into consideration for the future because they each leave their own mark on the environment.

Either way, food tourism is evolving, and is predicted to continue changing in the future. There are multiple possibilities for how it will end up, depending on the popularity of people living sustainable lifestyles versus those contributing to a faster depletion of natural resources. If the scale tips towards the part of humankind that is environmentally aware, then the future of tourism will lean toward one future. If the depletion of natural resources happens faster than anticipated, however, a complete collapse is more likely.

Besides man, science will be a determinant of the future of food tourism. There is the possibility that food tourism will continue to seek out food grown naturally from the Earth at every destination. But the parallel future may be an elevated version of today’s obsession with master chefs’ artificially created cuisines. Scientists have been creating synthetic food for mankind in preparation as a solution for possible future food shortages. Unlike genetically modified organisms (GMO) that splice in traits from other species to create the food we see on the shelves of markets today, synthetic biology involves the creation of new organisms in a lab with their own full DNA. The technology used to do this is closely guarded to prevent an adverse reaction from the public. But in order for the planet, and food tourism, to flourish in the future, all possible outcomes must be explored and prepared. If synthetic food is the future, food tourism may focus more on the technology used to create these foods and the unique outcomes it might explore. Some may scour the planet still in search of natural food, as it becomes a rare and much desired delicacy. In fact, the pursuit of organic, natural food for tourism purposes may become reserved for the wealthy class and unattainable to the rest of the world. But just because synthetic food is undesirable to the world today, the burden of the predicting the future of how to feed the world in the face of depleted resources has been taken up responsibly by scientists through extensive, and reliable, scenario planning.

Ali Al-Naama studied Business in International Tourism Management and found tourism vastly different from what people presume the industry is. During his undergraduate career, he worked in an emerging hospitality company in Qatar, which gave further in-depth experience in hospitality. After graduation, he began working in business development for a company that develops special economic zones. He is now beginning his post-graduate education in Tourism Administration at The George Washington University.

I’m Such a Tourist is now available on Amazon:

4th Of July Recipe: Crispy Fried Chicken slider for Sliders

Crispy Fried Chicken

With 4th of July right around the corner, we decided to post some delicious recipes for the perfect sliders, one with Crispy Fried Chicke, and the other with some ribeye and angus beef. Who knows, you might find them tempting, and try…

But first, what’s the most irresistible part of your barbecue buffet? In our case, it’s the slider platter, of course. For one, the slider doesn’t force you to commit to just one entrée; it gives you the ultimate mix and match opportunity. Three bites of perfectly ratio-ed ingredients, endlessly customizable, and in miniature form – who could say no to that?

We received the following yummy recipes from the other side of country, from two Los Angeles hotspots: The Hudson and STK LA. Fee free to use it at your 4th of July get together! Happy Holidays!

Crispy Fried Chicken for Sliders from The Hudson

Crispy Fried Chicken
Crispy Fried Chicken for Slider by the Hudson


Half gallon buttermilk

3 heaping tbsp. Spanish paprika

4 heaping tbsp. granulated garlic

2 heaping tbsp. onion powder

2 tbsp. cayenne pepper

small pinch oregano

small pinch thyme

good pinch salt

good pinch pepper

Instructions: Whisk all together in a container that will fit your chicken, marinate and fry to perfection.

Coleslaw Dressing:


1/2 gallon mayonnaise

3 tbsp. sugar

small pinch salt

splash apple cider vinegar

Instructions: Whisk all ingredients together in a large bowl. The dressing should taste sweet but with a tangy punch from the apple cider vinegar.

Lil’ Brgs from STK LA

2 mini hamburger rolls

2 slider patties – 2.5 oz each

2 slices cheddar

1 oz burger sauce

2 pc sliced roma tomatoes

2 slices butter pickles

1 ramekin – sliced pickles and cornichons

Slider Patties

2 oz Wagyu chuck

2 oz Wagyu ribeye

1.3 oz Certified Angus Beef

Clean and cube the Wagyu. Mix all ingredients together,

then grind with a medium grinder plate ¼” two times.

Portion out to 2.5 oz patties.

Crispy Fried ChickenBurger Sauce

1 qt mayo

8 oz ketchup

1 cup chives, finely chopped

1 cup pickles, finely chopped

4 oz truffle oil

6 oz pickling liquid

½ cup minced shallots

Mix all ingredients together in a large bowl.

Portion and refrigerate

Will This New Sandwich Delivery App Revolutionize How We Eat?

Sandwich Delivery

Ever heard of “Social Sandwiching”? Well, some claim that it is going to be the next biggest trend in food since the boozy brunch. Social Sandwiching is part of a new Sandwich Delivery App called ‘Barney Brown’, where you can custom create your own sandwich, or discover endless sandwich combinations of other users.

The creation process is left entirely to the customer, while Barney Brown stays focused on the curation and preparation of all sandwich ingredients.

Sandwiches can be built online using a Visual Sandwich Customizer of over 70 ingredients, including an assortment of breads, taste-tested and hand selected from the best local bakeries.

Have a favorite sandwich you’ve created? One of the special features of the Barney Brown app is the 2-tap reordering. Save your creation to your menu, and the next time you want a Barney Brown sandwich, just head to the app and your lunch is reordered in just two taps of your thumb.

However, the most interesting feature is definitely the online experience that also acts as a “Social Sandwiching” platform. This allows users to share their creations with others, browse through libraries of user-generated sandwiches, and log in with Facebook to see their friends’ creations.

Sandwich Delivery
Create Your Custom Sandwich by a Few Clicks: The Barney Brown App in Action.

The new Sandwich Delivery app features a user-generated gallery of the best sandwich creations which can be filtered by likes or by ingredients. With Barney Brown, you will probably never have to taste the same sandwich twice, unless you want to of course.

Most of the ingredients chosen by the Barney Brown team are locally sourced and taste tested in order to ensure the highest quality sandwiching experience for customers. The bread used to build the sandwiches is also delivered fresh each and every day.

The Barney Brown website ( and application were designed to be incredibly easy to use. Users can save their sandwich creations to their menu for easy future reordering, and reordering on the application is as simple as just two taps.

Sandwich Delivery
Get Your Sandwich by two taps.

Barney Brown has just launched in select parts of Manhattan, delivering every day from 10:00 AM – 4:00 PM between 14th street and 42nd street and from the FDR to the West Side Highway.

Who’s behind this Groundbreaking Sandwich Delivery App?

Barney Brown was conceptualized and founded by Matt Baer, Co-Founder of Baked by Melissa. Matt’s current partners include David Bell, long-time childhood friend who shares Matt’s passion for sandwiches, as well as Co-Founders of All Things Media, Richard Maharaj and Robert Spierenburg. With backgrounds in the food and technology industries, this team has come together to build Barney Brown, a custom-made, social-sandwiching, joy-inducing experience.

NYC’s Premier Food Truck Competition Returns

Hi guys! It starts on September 17th, so please save the Date for the Year’s Most Anticipated Street Food Showdown: The Vendy Awards!. It’s the nation’s original and most beloved food truck competition, and it will be back for its 12th year on Saturday. The annual event will return to Governors Island to showcase some of New York City’s best and most creative street food vendors. Last year, more than 2,000 New Yorkers turned up to judge the grill-to-grill cook-off.

Food Truck Competition Judged by Celebrities

Food Vendors will compete for the coveted Vendy Cup, along with Rookie of the Year, Best Dessert, and Best Market Vendor. The Food Truck Competition will be judged by a panel of celebrity judges. The popular People’s Choice Award will be determined by the crowd’s vote. A new category will be announced in the coming months. In 2015, fan-favorite Snow Day swept the competition, going home with both the Vendy Cup and People’s Choice Award. This year, a new crop of vendors will compete for their profession’s highest honor.

Nominations for vendors are being accepted right now, so loyal NYC street vendor patrons can nominate their choice for best sidewalk chef online at

“We’re proud to bring the Vendy Awards back to Governors Island to showcase New York’s exploding street food culture,” said Sean Basinski, Director of the Street Vendor Project at the Urban Justice Center. “Over the last decade, the Vendy Awards has become a platform for vendors from all over the city to present their creativity and skill. It’s also a great way for New Yorkers to taste the latest and greatest in street food, and support these hard-working sidewalk heroes. We invite all New Yorkers to nominate their favorite cart or truck, and snag a ticket to truly celebrate what New York’s street food culture has to offer.”

The Vendy Awards are an annual event to benefit the Street Vendor Project at the Urban Justice Center, a membership-based organization that provides advocacy and legal services for nearly 2,000 vendor members. The Vendys’ modest beginnings took place in 2005 in an East Village garage; today, the nation’s first street food event has expanded across the country to include events in Los Angeles and Philadelphia. The Vendy Awards also launched the successful Vendy Plaza, an outdoor marketplace located in East Harlem’s La Marqueta.

New York Coffee Fans: Which NYC Celebrity Would You Like To Have Coffee With?

Ever wanted to share a coffee with Woody Allen or Robert De-Niro? Well, the New York Coffee Festival is asking New Yorkers this one very important question this year: which New York personality would you most like to share a coffee with? The “Coffee With” campaign gives New Yorkers a chance to reveal who their ideal coffee date would be, as well as enter to win VIP passes to this year’s festival. To enter, fill out the form and tell them who you would most like to have coffee with:

We would personally choose any athletes of the New York Yankees, Mets or Knicks, but that’s us. It would be quite interesting to see where the answers go and who becomes the No. 1 most popular Coffee Mate Celebrity among New Yorkers. We already have our bet on who’s going to win, how about you? Well, first of all – if you haven’t visited the New York Coffee Festival in the last few years, you should definitely try it out.

The New York Coffee Festival will return to Manhattan from September 16-18 with lots of vendors, new Lab sessions, latte art demonstrations, and more. It is also the official launch event of charitable Coffee Week NYC™, which promotes the vibrancy of the coffee industry while also raising money for clean water and sanitation projects in coffee producing communities. For more information, please visit:

Tickets for The New York Coffee Festival are now on sale at:, and are expected to sell out quickly. For coffee connoisseurs and foodies alike, this event is bound to give New Yorkers and global attendees a truly exciting break from the daily grind.


WHAT: The New York Coffee Festival

WHEN: Fri., Sept. 16 – Sun, Sept. 18

Friday, Sept. 16 | Afternoon Trade-Only Session (2pm-7:30pm)

Saturday, Sept. 17 | Morning Session (10am-1pm)

Saturday, Sept. 17 | Afternoon Session (1pm-4pm)

Saturday, Sept. 17 | Late Session (4-7:30pm)

Sunday, Sept. 18 | Morning Session (10am-1:30pm)

Sunday, Sept. 18 | Afternoon Session (1:30pm-5pm)

GMO Labeling: Will New Yorkers Know What’s in Their Food?

A cry to all Advocates! It’s time to Vote on New York GMO Labeling.

A coalition of several advocacy groups released a letter today urging New York Assembly Speaker Carl Heastie to bring a bill to label genetically modified foods to a floor vote.

The GMO labeling legislation (A. 617/S.485) cleared a key hurdle this week, passing out of the Assembly’s Codes and Ways and Means Committees. It is supported by majorities in both the Assembly and Senate. The coalition also sent a letter to Senate Majority Leader John Flanagan.

The letters are signed by groups including Food & Water Watch, Environmental Working Group, Natural Resources Defense Council, WE ACT for Environmental Justice, Sierra Club Atlantic Chapter, Consumers Union, Organic Consumers Association, Citizen Action of New York and Hudson River Sloop Clearwater.

“A bipartisan majority of legislators support the right of New Yorkers to know what’s in their food,” said Alex Beauchamp, Northeast Region Director of Food & Water Watch. “Clear labeling is a simple, no-cost way to give consumers vital information about what they’re buying in the grocery store.  I urge Speaker Heastie to stand up for the public’s right to know by bringing GMO labeling legislation to the floor, where it will surely pass.”

A 2013 New York Times poll found that 93% of Americans want GMO foods to be labeled. Many have concerns about eating genetically engineered foods for health, environmental, religious, and ethical reasons. In 2015 the World Health Organization classified the herbicide sprayed on most GMO crops—glyphosate—as a “probable human carcinogen.”

As the letters state…

Mandatory labeling GE foods is about giving people the right to know what is in the food they buy for themselves and families. Labels ensure transparency, more information, more choice, and more control. We already label whether fish is wild or farmed-raised; whether flavors and colors are natural or artificial; whether foods contain allergens; whether foods have been homogenized, pasteurized, or frozen. A GE label is just another piece of information that consumers can use to make informed choices at the supermarket.

The bills in New York were designed to be compatible with labeling laws already passed in Vermont, Alaska, Connecticut, and Maine.

Will a New Coffee App Bring $1 Drinks To NYC’s Coffee Shops?

Coffee App
App of Joe

Without Subscriptions or Membership Plans, a New Coffee App called ‘App of Joe’, focuses On Local Businesses And Community…NYC’s newest coffee app is excited to announce its official launch for free on iOS (App Store) and on Android (Google Play) today.  Partnerships with the city’s favorite local coffee shops on the Lower East Side and East Village provide coffee hounds with the ability to purchase $1 coffees and pre-order to skip lines.

After users install App of Joe on their devices, they are geo-located to discover participating coffee shops within the vicinity. From there, you are able to order and pay via mobile device and, in turn, pick up the order without waiting in line.  The new Coffee App provides a fast and practical service for coffee lovers for their daily New York routine and constant state of hustle.

Romi Shriki, Manager of B-Cup Café in the East Village says, “Most of our customers are regulars. We love that familiar vibe that B-Cup maintains and we want to expand our community by partnering with App of Joe. Although we make traditionally less money per cup, we have seen a major influx in new customers who continue to come back.” He continues, “people are getting tired of the big chains and are starting to look for more human connect and personal touch that those guys simply cannot offer.”

App of Joe embraces a more personal connection that is jumpstarted through technology. Drinking coffee is a regular practice in millions of people’s routines. Founder, Ohad Attias believes that “the world is moving toward mobile ordering (Starbucks new app got 20% adoption by its customers) and that by leveraging the marketing power and technology of App of Joe with the uniqueness and quality of the independent coffee shops, we have the ability to help customers discover new, local coffee shops, order easily, and pay less than half price.”  “This model also provides independent coffee shop owners massive exposure, cutting edge technology, and a fighting chance against the big players while maintaining their identity and uniqueness.”

Where did the founders get inspired? “Our families are based in Israel and on one of our visits,”, they tell NYSF, “we saw the power of ‘Cofix’, a chain of Israeli coffee shops that sells everything on the menu for a $1.50. With living expenses as high as New York’s in many regards, Israel adopted this concept extremely fast, making ‘Cofix’ one of the most successful players in its coffee market. That was the proof of concept we needed – charging less at a higher volume of sales proved to be a sustainable working model in the coffee market and we know it’s only a matter of time before the same model will be deeply rooted into New York’s coffee scene. So Instead of opening another big chain we decided to partner with the best cafes in town, arm them with the top of the line technology and fight the big chains together.”

Coffee App
Choose your Coffee Shop and get your 1$ Coffee

Albert Rafailov, owner of Golden Crepes on the Lower East Side and in Chelsea also understands people’s coffee habits: “customers tend to stick to one coffee place. If they’re used to going to Starbucks, then that’s what they’ll do every day. They won’t go search for something new, even if they’re not getting the most out of their regular spot. Some people live right around the corner from an independent shop and have no idea.”

The new Coffee App allows users to discover local coffee shops and help support these businesses. Without a subscription plan, App of Joe also gives people the opportunity to simply try new places without fully committing. The company believes that once people taste products from independent shops, they will be hooked and enjoy a much higher quality beverage as well as small-batch food offerings, and unique vibes and energy. People are drawn more and more to these types of environments and App of Joe is a step in the right direction to rebuild NYC communities centered on privately owned businesses.

Coffee App
1$ coffee?

App Highlights Include:

  • Basic Drinks cost $1 (coffee, tea, espresso), “Fancy Drinks” cost $2 (eg: lattes, macchiatos, etc.)
  • Zero subscription plans or pre-paid membership needed
  • Seamless mobile drink customization (larger sizes, extra shot, extra flavor) at an additional 50 cents
  • In-app payment; uses Strip technology via credit card (shops are paid weekly and App of Joe takes a portion of purchases)
  • Selection of “munchies” for purchase from each coffee shop; specially curated by owners

App of Joe currently has 20 independent coffee shop partners in Manhattan- specifically in the East Village and Lower East Side neighborhoods – and is continuing to grow throughout the city. For more information on App of Joe, visit

Famed Food Fair Returns to East Harlem’s La Marqueta

New Yorkers and Tourists! You can now add Vendy Plaza to your Sunday brunch plans as the famed food fair is once again delivering a delicious lineup of  17 local street food back to East Harlem’s historic open-air market place, La Marqueta, for summer 2016. Created by the Vendy Awards, New York City’s premier street food competition from the Street Vendor Project at the Urban Justice Center, in partnership with City Council Speaker Melissa Mark-Viverito and the NYC Economic Development Corporation, the weekly event began with a grand opening last month and will run each Sunday from 12-6pm through October.

La Marqueta Retoña is an initiative to revive the social and cultural elements of this historical site through the arts, music and community activities. A series of events are scheduled to take place at the outdoor space known as “La Placita” as well as in the main indoor space of La Marqueta both located underneath the Park Avenue elevated train station between 115th and 116th Streets in El Barrio with aim to celebrate Latin culture, educate and instill a scense of pride in the next generation of residence living in El Barrio.

“We are pleased to bring Vendy Plaza once again to East Harlem’s La Marqueta this season to showcase some of the city’s greatest and innovative vendors and to contribute to this local landmark’s long history of bringing in local emerging entrepreneurs. We would like to thank Speaker Melissa Mark-Viverito for the opportunity to have Vendy Plaza showcase upcoming and past Vendy Awards finalists, as well as local East Harlem talent to recreate a truly engaging and enjoyable outdoor public market experience,” said Sean Basinski, Director of the Street Vendor Project at the Urban Justice Center.

“I’m thrilled to welcome Vendy Plaza back to La Marqueta for a third season of food, festivities and fun,” said Speaker Melissa Mark-Viverito. “Visitors will be able to savor the best Latin food along with other diverse culinary eats vendors will be offering. El Barrio will be on everyone’s Sunday’s must visit list this year. I want to thank EDC and the Urban Justice Center for their partnership with La Marqueta’s revitalization.

“Vendy Plaza is an incredibly fun and delicious way to provide the people of East Harlem with even greater access to the history and culture of their community,” said New York City Economic Development Corporation President Maria Torres-Springer.  “By building upon the success of La Marqueta and enhancing this neighborhood cornerstone, Vendy Plaza will once again showcase the uniqueness and diversity that makes Harlem great.”

La Marqueta, located underneath the elevated tracks of the Metro North railroad at 1590 Park Avenue, has been a cultural and commercial center for the residents of East Harlem for nearly 100 years. For decades, it served as a location for residents across the city in search of foods they couldn’t find anywhere else.

“Vendy Plaza is the embodiment of the growing and flourishing street food movement in New York City and across the country. This season we are showcasing some of the best local talent and emerging culinary innovations at East Harlem’s iconic La Marqueta, which has long been a community and cultural landmark. I look forward to continuing the legacy and the revitalization of this storied market, as well as providing a platform for the public to appreciate the best New York City vendors have to offer” saidCasandra Rosario, Vendy Plaza Marketing Manager.

Wanted: Musicians For The NEW YORK COFFEE FESTIVAL



The Coffee Music Project (part of the New York Coffee Festival) will be returning to New York City for a second year this September. Applications are now open and will close on August 14th, 2016. Musicians can now apply here.

The Coffee Music Project is a high profile music competition showcasing the creativity and talents of emerging musicians while engaging a deep spirit of community among those who share a passion for great music and coffee culture. 100% of the profits support Project Waterfall in partnership with charity: water, bringing clean water and sanitation to coffee growing communities.

“Following the incredible success of The Coffee Music Project London 2016, and the remarkable musical talent the competition attracted in New York last year, we are excited to be hosting The Coffee Music Project in New York this September. The competition aims to showcase the work of talented singer-songwriters while also raising charity funds for Project Waterfall. Given the interest we are now receiving and the quality venues which will host the finals and qualifying rounds – Webster Hall and Pianos – I have no doubt that this will be the best year ever.” – Jeffrey Young, Founder of The Coffee Music Project.

Coffee and Music: Is There a Better Mix?


Musicians at all levels can apply online by submitting links to two YouTube video performances. The top 36 contestants will be selected to perform during the qualifying rounds, which will take place on September 11th 13th in the heart of the East Village at 

Pianos NYC. From the qualifying rounds, 9 contestants will be selected to perform at this year’s NewYork Coffee Festival on September 16th 18th, before competing in the finals at the prestigious Webster Hall on September 20th.

The winner of the competition will receive a prize value of $2,000, including $1,000 cash, a trip to London to perform the headline slot at The London Coffee Festival 2017, featured guest act performance slot at The Coffee Music Project London 2017, a free recording session and more. All nine finalists will also receive guaranteed slots to perform at The New York Coffee Festival, along with having one song featured on The Coffee Music Project London 2016 album.



The Coffee Music Project supports Project Waterfall, which is committed to bringing clean water and sanitation to the communities that grow our coffee. All profits from the live shows will directly support this valuable cause. 


Applications are now open and artists may apply via The Coffee Music Project website,


August 14: Deadline for applications

September 11: First Qualifying Round, Pianos NYC

September 12: Second Qualifying Round, Pianos NYC

September 13: Third Qualifying Round, Pianos NYC 

September 16 – 18: The New York Coffee Festival, all finalists will be guaranteed performance slots at this event

September 20: Finals, Webster Hall NYC

For the latest on The Coffee Music Project, please visit:





Official Hashtag: #CMPNewYorkCity

To Apply For Press Credentials For The New York Coffee Festival:

Anyone Coffee and Music?


The Coffee Music Project is a social enterprise launched by the Allegra Group working to provide a platform for emerging musicians while raising valuable funds for coffee growing communities. If you would like more information on The Coffee Music Project, please contact Rebecca Hodgson on


Celebrating New York’s burgeoning specialty coffee scene, this three-day event features live experiences from more than 70 innovative brands, including Bluestone Lane Coffee, Devoción, La Marzocco, Ally Coffee, Califia Farms, and more, as well as all the coffee you could possibly drink, gourmet street food and The Espresso Martini Bar, The Latte Art Live, and The Village. Festival goers can also come and be inspired by some of the world’s best baristas as they compete head-to-head across a broad range of disciplines in the Coffee Masters competition, under the watchful eye of a panel of industry experts. The festival also features interactive workshops and demonstrations in The Lab Sessions, plus a fantastic live music program, incorporating the finalists of The Coffee Music Project.

For the latest on The New York City Coffee Festival, please visit:





Official Hashtag: #newyorkcoffeefestival

Best Restaurants in the U.S: NYC Remains the Country’s Reigning Dining Destination

best restaurants in the U.S
Photo by Alan Turkus

New York City remains the country’s reigning destination for remarkable dining experiences with 24 restaurants on OAD’s (Opinionated About Dining) newest list of 2016’s Best Restaurants in the U.S. NYC was followed by San Francisco and Chicago with nine, Los Angeles with eight, and Brooklyn, NY with four. Additional cities on the list with more than one restaurant, include: Beverly Hills, CA (3), Washington D.C. (3), Boston, MA (2), Frederick, Maryland (2), Houston, TX (2), Charleston, SC (2), Las Vegas, NV (2), New Orleans, LA (2), Milwaukee, WI (2), Miami, FL (2), Portland, ME (2), Portland, OR (2), and West Hollywood, CA (2).

As a major departure from last year, there are only 100 destinations featured this year, instead of 200. According to OAD’s founder, Steve Plotnicki, there just are not enough quality U.S. restaurants to replace the restaurants that now appear either on the survey’s new “Classical & Heritage,” list or the annual “F.R.E.S.H.” ranking.

“Though there are many talented young chefs coming up the ranks, our reviewers felt that many of them weren’t quite ready to run their own kitchen,” says Plotnicki.

So who is the lucky restaurant that was ranked No. 1 on the list of Best Restaurants in the U.S? Well, surprisingly for the third year in a row, SAISON was named top restaurant in the country.

If you haven’t heard of SAISON, watch this short video:

Although Saison holds firm at the number one spot on the 2016 list, there is significant movement among the top 10 this year. Urasawa is bumped seven spots to number 10, and is replaced by Manresa at number three. Alinea improves its ranking by three and is now at number four, while é and minibar by José Andrés are knocked out of the top 10 and replaced by Damon Baehrel at The Basement Bistro with the highest new entry in the survey’s history at number five.

The Restaurant at Meadowood debuts at number six on the list of best Restaurants in the U.S – as Blue Hill at Stone Barns moves up three spots to number seven. However, Sushi Taro and Catbird Seat also make huge strides, moving into the top 10. Sushi Taro increased its ranking by 13 at number eight, and Catbird Seat climbed 13 spots to claim number nine.

Here’s the List of Top 100 Best Restaurants in the U.S






San Francisco, CA


Willows Inn, The

Lummi Island, WA



Los Gatos, CA



Chicago, IL


Damon Baehrel at The Basement Bistro

Earlton, NY


Restaurant at Meadowood, The

St. Helena, CA


Blue Hill at Stone Barns

Pocantico Hills, NY


Sushi Taro (Omakase Counter)

Washington DC


Catbird Seat

Nashville, TN



Beverly Hills, CA


minibar by Jose Andres

Washington DC


Chef’s Table at Brooklyn Fare

Brooklyn, NY


é by José Andrés

Las Vegas, NV



Carmel-by-the-Sea, CA


Eleven Madison Park

New York, NY



Brooklyn, NY


Jean George

New York, NY


Tempura Matsui

New York, NY



New York, NY


Kyo Ya

New York, NY



San Francisco, CA


Sushi Yasuda

New York, NY


Sushi Nakazawa

New York, NY


Kuruma Zushi

New York, NY



Los Angeles, CA



Portland, OR



Princeton, NJ



Chicago, IL



Charleston, SC


Momofuku Ko

New York, NY



Chicago, IL


Trois Mec

Los Angeles, CA



San Francisco, CA



Chicago, IL


Ichimura at Brushstroke

New York, NY


Atelier Crenn

San Francisco, CA



Portland, ME



New York, NY


42 Grams

Chicago, IL



Houston, TX


Nozawa Bar

Beverly Hills, CA



Milwaukee, WI


Sushi Zo

Los Angeles, CA



Oakland, CA


Square Root

New Orleans



New York, NY



San Francisco, CA



New York, NY


Bazaar, The

West Hollywood, CA



Providence, RI



San Francisco, CA



New York, NY



Washington DC


Blue Hill

New York, NY


Minetta Tavern

New York, NY



Atlanta, GA


Mori Sushi

Los Angeles, CA



Los Angeles, CA



Brooklyn, NY



New York, NY



Las Vegas, NV



New York, NY


Luksus at Torst

Brooklyn, NY


Frasca Food & Wine

Boulder, CO



New York, NY



Chicago, IL


Orsa & Winston

Los Angeles, CA



West Hollywood, CA


Chi Spacca

Los Angeles, CA


Q Sushi

Los Angeles, CA


O Ya

Boston, MA



Santa Monica, CA



San Francisco, CA



Houston, TX



Frederick, MD



Boston, MA



Chicago, IL



New York, NY


Blackberry Farm

Walland, TN


Sons & Daughters

San Francisco, CA



Portland, ME


El Ideas

Chicago, IL



Miami, FL


Gramercy Tavern

New York, NY



St. Louis. MO



Beverly Hills, CA



Los Angeles, CA



Milwaukee, WI


Modern, The

New York, NY


Gabriel Kreuther

New York, NY


Barley Swine

Austin, TX



Philadelphia, PA



San Francisco, CA


Babu Ji

New York, NY



New Orleans



New York, NY



Portland, OR



New York, NY



Chicago, IL



Palo, Alto, CA

Over 4,500 food enthusiasts voted this year’s restaurants onto the list with a total of 160,000 reviews collected. To view the list of Best Restaurants in the U.S online, please click HERE.

About Opinionated About Dining

OAD is the leading source of global restaurant rankings for devout diners, and its prestige list of Best Restaurants in the U.S is selected by the survey’s seasoned membership of food connoisseurs. By relying on statistical accuracy, transparency, discerning palates and weighted votes of members, the Opinionated About Dining survey provides a more distinctive approach to rating restaurants.

Have a Sweet Tooth? Try Some Popular Chinese Korean desserts!

New York cities like Bayside, Flushing and more comprise of many Chinese and Korean eateries. Undoubtedly, we all must have visited a Chinese eatery at least once in our lifetime and tried lip-smacking Chinese and Korean food like noodles, dumplings, Tangsoo chicken and more. But have you ever tried desserts in Chinese and Korean cuisine?

Probably not! This is because we all have the same belief: Chinese and Korean food is known for fried and spicy dishes and not for desserts.

However, the reality is the other way round! After you’ll taste a few Chinese desserts at Joong Koog JIP – you just won’t be able to step out from this Korean Chinese Restaurant in Bayside, without asking for more and more.

So here is a list of some popular Korean desserts that will tickle your taste buds too…

Red Bean Bun

This is probably the most popular sweet dish in the Korean cuisine. It is in a bun shape form and filled with thin pine nut kernel paste, taro paste, or black bean paste. It is prepared by steaming procedure. These come in different sizes and shapes.

Dragon’s Beard Candy

This is a type of candy just like candy floss prepared with spun sugar. This is another popular dessert, which you can try in restaurants or at street side stalls.

Egg tarts

This dish is found in Cantonese style eateries. It is in a form of tart with custard filling and a hard sweet crust outlining.


This is a candied fruit popularly known as Chinese toffee apple. These are crabapples dipped in sugar and then dried. Another fruit that is prepared in the same way and sold in many eateries include kiwis and grapes.

Pumpkin Pancake

Can you think of a sweet dish made of pumpkin? Probably not! But Korean cuisine has added this unique dish to its list of desserts. It is usually served in winters and made of sugar and flour. Each restaurant has a different style for preparing the dessert. Some chefs may provide it a coating of flour, while others may coat it with roasted sesame seeds.

Sweet Egg Bun

This dish is worth a try. It is prepared with a sweet egg bun which contains the filling of mix egg yolk and sugar. If you love trying desserts, you must try it once.

Deep Fried Durian

Shaped in the form of a duck, this sweet dish contains fresh fruits which are fried deeply after coating in a batter crust. It is usually served in hot summer days.


This is a form of soup that contains rice balls dipped in sweet curry. Many chefs often use wine to prepare this dish to reduce the little sweetening effect.

Grass Jelly

With ‘grass’ we actually don’t mean what you think! What we do mean here is ‘mesona chinensis’, which is a type of mint. It is served in the form of jelly, drinks, or condensed milk.

So, do any of these sweet dishes tickle your taste buds? If so – don’t restrict yourself from trying these scrumptious desserts. We recommend trying out Joong Koog JIP, a wonderful Chinese restaurant in Bayside!

Have You Tasted The Ancient AMALFI PIZZA?

Amalfi Pizza
Feel like Amalfi Pizza?

Just a few months ago, Tutti Matti, an authentic Italian restaurant, opened its doors in Long Island City, 47-30 Vernon Boulevard. Its menu features homemade pasta, staple Italian appetizers, and Amalfi Pizza Style, which is the delicious Coast style wood oven pizza, along with many classic Italian meat and fish dishes, all in a fresh, contemporary atmosphere.

Amalfi Pizza
Tutti Matti in Long Island

Giovanni Vittorio Tagliafierro, multi-award–winning Italian Executive Chef, is introducing the Amalfi Coast style pizza in New York City according to his ancient Tramonti family recipe. How is the Amalfi Pizza Style different from the Neapolitan one? Well, Pizza cooks a little bit longer making it slightly more cooked.

General Manager Luigi Esposito was born into the restaurant business and collaborated with Giovanni Vittorio to create Tutti Matti’s authentic Italian menu. One of his most unique creations is the Maccheroncini dello Stretto, a fusion of the Calabria and Sicilia regions: homemade pasta with Sicilian tuna, spring onions, endives, tomatoes and spicy (n’duja) Calabrian sausage.

The Tutti Matti kitchen uses only the freshest natural ingredients. The restaurant presents a complete menu from antipasto to dessert, and its signature Amalfi style pizza. A few of the highlights from the menu: Fritto di Mare, golden fried calamari, gulf shrimp and zucchini; Paccheri alla Genovese, which despite its name is a typical Neapolitan dish—paccheri pasta with slow cooked veal in an onion sauce; Cavatelli Pugliesi, homemade cavatelli pasta with Italian sausage and broccoli rabe; Scaloppine agli Agrumi, veal scaloppine in Sicilian lemon and orange sauce.

Expertly cooked in a wood-fire oven, there are a few specialty Amalfi Style pizzas to keep on your radar: the Caprese, with D.O.P. San Marzano tomatoes, topped with fresh cherry tomatoes, arugula, and Buffalo mozzarella; and the Salsiccia and Broccoli, with Italian sausage, broccoli rabe, and Mozzarella Fior di Latte. The wine list is carefully selected from Italy and the cocktails are innovative and focused on bold flavors, as for example the Secco: Makers Mark bourbon, basil, old age Modena balsamic vinegar infusion, all natural ginger liquor, and ginger ale.The restaurant also offers an Oyster Bar with $1 oysters from Thursday to Sunday, from 5pm to closing.

Amalfi Pizza
Expertly cooked in a wood-fire oven.
Amalfi Pizza
Cocktails are innovative and focused on bold flavors

Designed and constructed by the owners Carlo and Paolo Bordone, the restaurant welcomes guests with a trendy bar at the entrance, followed by the dining room and spacious mezzanine. The interior is constructed with marble from Rome and reclaimed wood from Upstate NY, along with vintage chandeliers that complement the overall décor. With 149 seats and 2,000 square feet over two levels, Tutti Matti can host any kind of event, from a business function or a happy hour after work, to an intimate dinner or party with friends and family. Chef Giovanni Vittorio Tagliafierro and Luigi Esposito joined this new project as partners.

What about the meaning of Tutti Matti? Everybody is crazy! And aren’t we all a little crazy?


Harvest Home: Great Food for a Great Cause

By Daniel Lee Hue

Last week I had the pleasure of attending, Harvest Home’s 4th annual Savor the Season-Uptown! at Museum of the City of New York. Described as a “walking tour” of some of the best restaurants above 96th Street, guests sampled the signature dishes, beverages and desserts of some of uptown’s most outstanding chefs, for one night!

Harvest Home is a New York based non-profit which aims to provide low-income communities with access to farm fresh local produce and the education to achieve healthier lifestyles. They operate markets in the Bronx, Brooklyn, Manhattan, Queens, and Mt,Vernon, with farmer’s markets open six days a week during the farmer’s market season.

As a dine-around tasting this year’s Savor the Season –Uptown! Severed to fund Harvest Home’s healthy eating and lifestyle programs as well as their work providing farm-fresh food to farmer’s markets networks. Guests were given the chance to taste the various foods from the best restaurants Uptown has to offer. Each of the participating partners prepared dishes that affably combined mouthwatering and wholesome. From the Seasoned Vegans ‘Crawfish in Basil Sauce’ to Make My Cakes ‘Apple Bread Pudding.’

Harvest Home
Great Food, Great Cause.

The Featured highlight of the evening came from the chef of the evening, Chef Frank Maldonado. Chef Maldonado is currently the executive chef at Sazon and SoFritas. With a nutritious twist on a classic Latin favorite of pernil with rice and beans, Chef offered pulled pork atop a bed of quinoa and pigeon peas as a healthier alternative.

IMG_7730The Savor the Season had two honorees this year: Retired NFL Safety and New York Jets Commentator, Erick Coleman (in the picture at the top with Chef Frank Maldonado) and former Director of Community Relations for the Mount Sinai Medical Center, Barbara Brenner. Both gave speeches in the setting sun reflecting on their involvement with Savor the Season-Uptown! and their excitement for the future of the organization.

I luckily got the opportunity to speak with the CEO of Harvest Home, Maritza Owens. When asked what she was most excited about Owens, with a beaming smile explained “I am most excited about the fact that the event is in the spring. It sets the tone for he rest of the year.”

For more information about Harvest Home and how to get involved, visit their website at .

Healthy Food From a Street Vendor? Absolutely!

healthy food

By Trevin Hiebert

Lunch time in New York rolls around like clockwork, but you’re looking to get (or stay) fit. There are an overwhelming number of choices, meaning the best—and best for you—can be hard to find. Maybe street food has long been your obvious go-to for lunch, but you’re worried that it might not be the healthiest option, or you’ve grown tired of the same old sandwiches day after day and want to try something at the new food trucks down the block. With New York’s plethora of street food options, finding healthy food with low calorie options is not only possible, but can be very delicious. Here are some tips to consider while searching for your perfect lunch or dinner:

  1. Avoid fried foods

Fried foods are high in fats and oils, and often carbs as well. This leads to them being some of the most calorie dense options available, often up to double the caloric content of similar grilled or baked options. Consider roasted or grilled options instead such as shawarma or pulled pork, and if offered a side, avoid fries or potato chips when possible.

  1. Consider vegan or vegetarian options

Vegan and vegetarian options often offer delicious, lower calorie substitutions to standard, meaty options. While some options, such as chickpea burgers or falafel, can be similar in calorie content, they offer substantially less saturated fat, while staying high in protein and fiber, helping you to stay fuller longer. Other options, like salads and roasted vegetables, offer tons of nutrition without adding tons of calories, and are a great quick healthy food alternative. Veggie-2

  1. Skip the extras

Many vendors offer extra add-ons to your meals: extra toppings, sauces, sides, or meal options. These are all typically things to avoid. Creamy sauces like ranch, tzatziki, or tartar can add up to 50-150 calories to a dish, and the extra slices of bacon on your sandwich can add up to 200 calories themselves. These options also cost extra, so you’ll be doing your wallet a favor at the same time. Desserts and sweets are also unnecessary additions, and typically chock full of carbohydrates and calories.

  1. Choose water over other drinks

It’s not only about choosing healthy food when strolling the streets. Sodas, lemonades, and other drinks are very often served at street carts and food trucks alike, but are far from the healthiest options. Beverages like these are all loaded with sugars, which add calories and limit hydration. Water is calorie-free, and, if you carry your own refillable bottle, cost-free as well. Answering thirst with water instead of sugary drinks helps keep you full between meals, while not adding calorie bloat.

  1. Moderation is critical

Street food in NYC often has serving sizes as big as the city it’s served in. Watching portion sizes and maintaining moderation while eating is crucial to eating healthy. Avoid sugary or calorie dense snacks, which only pump more calories into your system, without filling you up. Also consider dividing your meal into smaller portions, to be enjoyed at later times. Half a sandwich now and half later helps prevent over-eating and allows for a much more controlled appetite.

healthy food
Watch your portions…
  1. Prioritize proteins over carbs

Choose proteins over carbs whenever possible. Carbohydrates tend to be less satisfying and don’t keep us full as long as proteins do. Properly timing your carbs, by eating them last, can also help reduce low blood sugar, which helps with weight loss. Start you meal with your protein, saving your carbs for the end, in order to fill yourself up faster without eating too many calories. Also, whenever possible, choose lower carbohydrate options, such as lettuce wraps over bread sandwich buns, or mixed vegetables instead of rice or noodles. These options allow you equal hunger satisfaction while keeping out the empty calories of higher carb options.

Eating healthy can be delicious and easy, if you keep these tips in mind. You’re in New York, so you obviously have options for when and where you choose to eat, but remember these tips the next time you choose street food. Good habits will help to consistently shed extra pounds, or to keep them off.

About the Author: Trevin spent several years in New York before returning to the Pacific Northwest. He loves running, staying healthy, and spending time with his family.

Top 100 Classical & Heritage Restaurants List

Heritage Restaurants
Gargouillou de Legumes. Photo by Yelkrokoyade

Opinionated About Dining (OAD) has reveald its inaugural “Top 100 Classical & Heritage Restaurants” list with Michel Bras in Toya, Japan, claiming the #1 spot. The highly acclaimed list celebrates exemplary restaurants across the globe that are operated by chefs who have consistently served the same style of cuisine for the past twenty-five years.

Twelve countries are represented, but France dominates as the world’s top culinary powerhouse with 33 heritage restaurants occupying the list, followed by Italy boasting 15, and Germany with 10.

Located on the northernmost of Japan’s four major islands, Michel Bras looks over Lake Toya, one of the most scenic locations Japan has to offer. With Executive Chef Simone Cantafio at the helm, OAD reviewers hail the restaurant as, “a must-visit for those who want an exceptional dining experience in an equally exceptional location.” At number two, Troisgros, is as much of a culinary shrine as a fine-dining destination, and has impressively maintained its incredible reputation since the Troigros family opened the restaurant in 1957.

Heritage Restaurants
Michel Bras TOYA Restaurant in Japan

Hailing from Monte Carlo, Alain Ducasse’s Le Louis XV lands at the number three spot, followed by Régis et Jacques Marcon in St. Bonnet-les-Froids, France, and Michel Guérard’s Les Prés d’Eugénie in Eugénie les Bains, France at numbers four and five. Other countries that are represented in the Top 10 include dal Pescatore Canneto in Sull’Oglio, Italy at six, Baiersbronn Germany’s Schwarzwälder at seven, Thomas Keller’s Per Se in New York City restaurant at number nine and Joël Robuchon Au Dôme in Macau, China rounds out the top ten.

OAD creator, Steve Plotnicki said, “OAD was founded in part because I felt that other dining guides did their clientele a disservice by not differentiating between traditional heritage restaurants and those trying to innovate. The OAD Top 100 Classic & Heritage list is a way to honor the chefs and restaurants whose cuisine has remained stylistically consistent for the past two and a half decades, while maintaining a long term commitment to excellence.”

To view the full list of CLASSICAL & HERITAGE RESTAURANTS, please click HERE.

Here are the first 20 of the TOP 100:

  1. Michel Bras – Toya, Japan
  2. Troisgros – Roanne, France
  3. Alain Ducasse – Louis XV – Monte Carlo, Monaco
  4. Régis et Jacques Marcon – St Bonnet-Le-Froid, France
  5. Michel Guérard – Eugénie les Bains, France
  6. Dal Pescatore – Canneto Sull’Oglio, Italy
  7. Schwarzwaldstube – Baiersbronn, Germany
  8. Per Se – New York, NY
  9. L’Ambroisie – Paris, France
  10. Robuchon Au Dôme – Macau, China
  11. French Laundry – Yountville, California
  12. Waldhotel Sonora – Dreis, Germany
  13. Château Restaurant Joël Robuchon – Tokyo, Japan
  14. L’Osier – Tokyo, Japan
  15. Relais Bernard Loiseau – Saulieu, France
  16. Cuisnine(s) Michel Troisgros – Tokyo, France
  17. Søllerød Kro – Holte, Denmark
  18. Le Duc – Paris, France
  19. Le Bernardin – New York, NY
  20. Pierre Gagnaire – Tokyo, Japan

About Opinionated About Dining

The OAD algorithm generates a ranking system that classifies restaurants based on the reviews of the membership community. Each member influences the results based on the number of restaurants he/she has visited and the current ranking of those restaurants. At the end of each rating year, restaurants are ranked using a combination of data including: the type of reviews they attract (from positive to negative); the level of reviewer who visited (the percentage of experienced and inexperienced reviewers), and whether the number of reviewers who visited that year is trending upward, downward, or holding steady. By using this method, OAD eliminates a dilution of results experienced in other voting systems that are based on surveys, while at the same time offering everyone an opportunity to participate. The resulting list reflects the combined expertise of a community that is dedicated to the dining experience, versus the collective view of the average diner, or the subjective rating by a restaurant critic.

About Steve Plotnicki

Plotnicki’s passion for food has long been an intrinsic part of his life, if not always his career. A native New Yorker, he was a successful guitarist and songwriter before co-founding Profile Records in 1981. In 2003, he launched a discussion forum, which morphed into his “Opinionated About Dining” blog, a project that established him as one of the most prolific early food bloggers. Initially conceived as a way to share information about his dining experiences with other enthusiasts, “Opinionated About Dining” continued to evolve and attract readers. In 2007, Plotnicki developed a formal survey for readers and fellow diners and published a 56-page booklet in 2008 featuring the 100 best restaurants in North America and Europe. Since then, Plotnicki has further refined the survey process authored and published Opinionated About U.S. Restaurants in 2011, and continually publishes the rankings of the top heritage restaurants around the world.

Is This The First Smoked Tequila On The Planet?

Smoked Tequila

Inspired by 17th-century production techniques and using 100% blue agave, an extraordinary and complex aroma and taste is created by using Mexican mesquite wood during the artisanal process. All this, straight from the hands of eleventh-generation tequila producer and founder of Maestro Dobel, Juan Domingo Beckmann, Humito® is the worlds first smoked silver tequila.

Nick Fouquet

Named after the Spanish word for smoky, Humito is the latest addition to Dobels exceptional line, and joins one of the fastest growing ultra-premium tequila brands in the United States. With a bright clear color that hints of silver, the unique spirit is designed to be savored slowly. Different in flavor and production process to mezcal, this first ever smoked silver tequila is soft on the nose and smooth on the palate.

Humito’s taste profile features forward notes of encino and sweet Mexican mesquite wood, top notes of honey and maple, and fruity floral undertones.

To commemorate the launch of this tequila, Maestro Dobel Humito will be partnering with French-born hat designer and fashion icon, Nick Fouquet. Both creators and visionaries in their respective industries, Fouquet treats each hat like a piece of art, the same way Beckmann treats each bottle. Relishing the artistic process of creation, and using smoke and fire to create his one-of-a-kind hats, Fouquet does not believe in rushing but emphasizes the enjoyment of the creative process.


Just as one would wear one of Nicks custom hats with confidence, Humito also commands a presence. Each limited and numbered bottle is a timeless testament to Dobels standard of artistry and craft. Creatively packaged in a vintage apothecary style, the heavily embossed glass complete with stopper is inspired by the laboratory sample bottles used by old-fashioned tequileros.

For more information on Maestro Dobel Humito, please visit or track #neverdisappear.


About Nick Fouquet: Nick Fouquet reinvents tradition. As a modern hat maker who uses methods from the past, Fouquet tailors each unique piece. To most people, hat making might seem outdated, but it sparked in him something new, bringing joy, adding meaning to his life. Refusing to follow the safe path in life, Fouquet forged his own destiny instead. His fans admire his fire and contagious passion. A gentleman with a rebel heart, Fouquet dignifies his craft and makes his own rules. Fouquet embodies a force from the past with a contemporary twist. He believes in what he does and honors the humble craft of creating one of a kind hats. Fouquets values reflect Dobels, as Fouquet treats each hat like a piece of art. The design process is not to be rushed, but enjoyed, just like Humito. Designing custom hats for Madonna, Pharrell Williams, Bob Dylan, Sia, Gigi Hadid and Justin Bieber, Fouquet’s fashionable designs are no stranger to the red carpet.

Is This New York’s Largest Soup Kitchen?

The Holy Apostles Soup Kitchen will host its 4th annual sustainable food benefit, From Farm to Tray, on May 19, 2016. Located in the Chelsea neighborhood, Holy Apostles is the largest emergency feeding program in New York state, serving nearly 1,000 meals every weekday. This event will raise much needed funds to support the individuals and families during the very busy summer season.

The event will find some of New York’s top chefs and restaurants, such as Ralpheal Abrahante of Thalassa, Laurence Edelman of Left Bank, Gotham Burger Social Club, Stumptown, Darren Berman of Zio Ristorante, Craig Reid of Westin Times Square, Michael Armstrong and Yvan Lemoine of Bodega Negra, Arthur Lee of Ristorante Morini and Epicurean Events serving up local and sustainable bites, using food generously donated by Whole Foods Market.

Instagram sensation Gotham Burger Social Club will be hosting the VIP reception and introducing the All American Burger by Black Tap. This night’s food philosophy mirrors that of the soup kitchen’s daily service which focuses on food that is not only delicious, but nutritionally sound as well.

“We always strive for the best tasting food possible, but we also want to focus on nutritional content, sharing new and different foods with our guests, and maximizing our use of locally grown and seasonal food,” says Director, Michael Ottley. Holy Apostles only uses New York produce, whole grain rice and pasta, and in-season fruits and vegetables.

Since its inception in 2013, the From Farm to Tray benefit and it’s has raised over $600,000 in cash and in-kind support and introduced over 60 new partnerships to the Holy Apostles Soup Kitchen. These gains have made a considerable impact in the effort to support New York’s growing homeless and hungry populations.

To find out more visit

Event Details

From Farm to Tray: is a walk-around tasting event for Holy Apostles Soup Kitchen on Thursday, May 19 that will feature a selection of locally-grown tasting menus and sustainable beverages. There will also be a silent auction during the gala.

Event Specifics:

  • Church of the Holy Apostles, 296 Ninth Avenue (at 28th Street), New York, NY 10001
  • 6-7 p.m VIP Reception. 7-9 p.m General Admission Cocktail Reception
  • Tickets start at $150. To purchase visit or call (212) 924-0167

 Honoring: Ian Frazier, Award-winning author & The New Yorker staff writer

 VIP Reception Hosts:
Gotham Burger Social Club presents Burgers by Black Tap

Featured Chefs: Michael Armstrong & Yvan Lemoine, Bodega Negra at Dream Downtown; Ginger Pierce & Preston Madason, Jams; Laurence Edelman, Left Bank; Arthur Lee, Ristorante Morini of Altamarea Group; Ralpheal Abrahante, Thalassa; Craig Reid, The Westin New York at Times Square; Darren Berman & Roberto Manfe, Zio Ristorante; Catering by Epicurean Events; Food Truck by Google.

To celebrate with us at From Farm to Tray, purchase tickets here.

About Holy Apostles Soup Kitchen

Holy Apostles Soup Kitchen is the largest soup kitchen in New York and has been a symbol of hope and compassion in the Chelsea section of Manhattan since 1982. Every weekday between 10:30 a.m. and 12:30 p.m., nutritious, sustainable meals are provided to more than 1,000 hungry New Yorkers who dine in the beautiful sanctuary of the landmark Holy Apostles Church.

The mission of Holy Apostles Soup Kitchen is to provide more than just a hot meal and over the last number of years it has extended its services to include a daily team of social workers who help connect guests with benefits and services and find a new way of life beyond the soup kitchen line. For more infomation about the Holy Apostles Soup Kitchen visit their website, Facebook and Twitter. Follow the conversation at #farmtotray

Tips for NYC Entrepreneurs: Food Vendor Permit or License?

Looking to start your own Food cart or truck in the city? Don’t know if you need a Food Vendor Permit or License?

Well, first off – all food carts and trucks in the City must be licensed.

You must get a license, which is basically a photo ID badge, in order to run a food business, no matter if year-round or seasonally. The license is called a Mobile Food Vendor Personal License.

However, that’s not it. You should also have a decal permit for any food cart or truck where food is sold. This food vendor permit is called a ‘Mobile Food Vending Unit Permit’. Both the license and permit are required to operate a food vending cart or truck in NYC.

The Waiting List: As much as you want to start your food empire here and now – it doesn’t work that fast. The number of MFV (Mobile Food Vending) permits which are issued for use on public space is naturally limited by law. For this purpose – there are waiting lists for various categories or permits.

New permits are available only to vendors who were placed on the Food Cart Waiting List and notified by the Department of Health to apply for the Food Cart permit. When and if you are indeed notified, you must file an application in person at the Department of Consumer Affairs (DCA) Licensing Center. After that—you need to contact the Department of Health to schedule an inspection appointment and have a permit sticker affixed to your food cart or truck.

How much does it cost? The fee is $200 for a processing food unit and $75 for a non-processing food unit. There is a special no-fee for Veterans, who do not have to pay the fee.

Can I bring my food cart to any street fair or event? Unfortunately No. The permit doesn’t authorize food vending at special events or street fairs. For such events – you will need a Temporary Food Service Establishment permit.

For how long is the food vendor permit good for? The permit expires two years from the previous expiration date.

Can I renew my MFV permit? Yes indeed. MFV permits require renewal, and the renewal forms are sent to permit holders to their last known address of record.

You can also call 311 to apply for or renew your permit.


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