We’ve Been Featured on The Sunday Times Interactive Food Map!

Interactive Food Map

We are extremely proud to announce our unique and exciting collaboration with The Times and The Sunday Times Insider City Guides, on The Taste of New York interactive food map. What’s it all about? Well, The Times wanted their readers to get lowdown on the best places to taste NYC’s iconic food, so they asked the experts…NYSF! (NewYorkStreetFood.com).

The Sunday Times Insider City Guides was launched back in March 2016, and it combines the expertise of the travel teams and city break experts at The Times and The Sunday Times Travel Magazine.

The project included the launch of a new interactive Food Map for New York, to which our team at NewYorkStreetFood.com contributed most of the food tips. We provided The Times with NYSF’s first hand experience of the top places to eat steaks, Tacos, Pizza, Burgers, Sweet treats and some of our favorite Street Food vendors.

How Did It All Start?

When they were looking at New York, The Times decided to focus on the food scene, since eating out is so intrinsically special to New York. With the most unique food spots around every corner, from the tastiest Taco vans to the poshest pizza in town, we all know that New York is surrounded by an abundance of great spots for even the fussiest of foodies. Because of this, content surrounding restaurants and street food spots also returns the most searches (The Times research showed that over 15,000 users in the UK search for New York related food content every month!).

This led The Times to collectively decide that an interactive tool showing all of New York’s favorites in one place would be a perfect way to conquer the breakfast/lunch/dinner and snack dilemma of where to eat! To make this interactive map feel as authentic as possible, The Times consulted New York’s top foodie influencers, NYSF included.

Interactive Food map
NYSF’s Food Tips on The Sunday Times Interactive Food Map

The Process

  • After identifying the best of the best New York foodies, The Times then asked for their first hand recommendations for the top spots to eat, plus their absolute must-try dish for each.
  • The influencers have spanned their tips across what they consider New York’s top 7 cuisines: Burgers, Pizza/Italian, Street Food, Sweet Treats, Tacos, Steakhouses and Trending spots.
  • With that unique insight, The Times compiled these into a newly launched interactive map to be featured on The Times and The Sunday Times Travel Insider’s interactive food map.

This beautifully designed Food Map is also extremely user-friendly. Click here to view the interactive food map, then just select your preferred food category from the drop-box menu, let’s say “Pizza” – and the colorful map with pop up orange pizza slices representing the best tips for Pizza spots in NYC, recommended by us and other prominent bloggers and food critics.

By being featured on one of the top publications in the UK (with over 8.7M visits per month), this interactive map has been created to aid both those traveling to New York and New York natives alike.

Here are some useful links:

The Taste of New York Map

The Times and The Sunday Times Insider City Guide to New York

The Sunday Times Travel Facebook

The Sunday Times Travel Twitter

This Greek Food Truck Makes The Most Incredible Fries

Greek Food truck

I recently had some friends in from out of town, and in addition to showing them the sights of New York City, we made our way through the streets sampling the multitude of cuisines Manhattan has to offer. In our travels, we stopped by Uncle Gussy’s Greek Food Truck for some traditional Greek fare.

Uncle Gussy’s has been a neighborhood fixture at 345 Park Avenue and East 51st since 1971. It started as their uncle’s food cart which vended hot dogs and pretzels, but now co-owners Nicko and Frank have been vending from their distinctive bright blue truck, complete with a line of customers, for the past 8 years.

We arrived at Uncle Gussy’s after the lunch rush, but there was still a steady flow of regular customers getting their fix. I say fix because our meal was nothing short of addicting.

At the suggestion of Nicko we had the souvlaki– and what a good suggestion it was. Inside a doughy, lightly toasted pita, and under fresh lettuce and tomato, sits the most delectable treat: marinated pork shoulder, which has been grilled, not a flat grill as Nico noted, but on a barbeque which enhances the flavor, leaving each bite to melt in your mouth. Really, it did. And, since it was prepared by Nicko’s mother Katerina, it truly captured the Uncle Gussy spirit of fresh and homemade.

Greek Food truck
Co-Owner Nicko. Photo by Kate E. O’Hara

What brought this dish together was what Nicko and Frank consider their “specialty”—the tzatziki sauce. I agree. It was traditional Greek, with a creamy yogurt base, but there was something else included– a “secret ingredient” which they say is “our Greek mother’s love and passion.” Given that, there truly isn’t another sauce like it.

Greek Food Truck
Marinated pork shoulder inside a doughy, lightly toasted pita. Photo by Kate E. O’Hara

As if all of this wasn’t tasty enough, our souvlaki was accompanied by an order of fries. But these were not just any fries, these were seasoned fries—Gussy style; cut potatoes, deep fried then tossed with Greek oregano—both the taste and the aroma were incredible.

Greek food truck
Incredible Fries, Gussy style…Photo by Kate E. O’Hara

If souvlaki and fries aren’t what you’re craving, Uncle Gussy’s also has daily specials, as well as sandwiches and burgers in addition to their regular menu selections of Greek dishes. And, Uncle Gussy’s Greek food truck has made their mark in the digital age: on their website (https://unclegussys.com) you can skip standing in line and order online through Grubhub or Seamless. You can also signup for updates and specials, or follow them on Facebook, Twitter, or Instagram. Oh yes, one more thing—they cater for parties big and small. (Contact us for more details!) With all those options, now there’s no excuse for not to giving their “fresh, home cooked, Greek cuisine” a try.

Is This The Tastiest Cheesesteak on the Streets of NYC?

A Review by Christina Maldonado

Nestled next to the JP Morgan & Chase building, during the bustling lunch hour, I found Phil’s Steaks food truck, an easy lunch choice for this complex city. Despite everyone trying to beat the heat, I received a warm welcome from Kevin McConnell, Phil’s Steaks Co-Owner, who let me know a bit about the background of Phil’s and how it came to be a truck that graces the New York City Streets.

I learned how this was the brain baby of a few friends over some beers, and done because it was too much of a good idea not to. The simple reason Phill’s started really honed in the overall vibe of the truck and the food itself. There’s nothing about Phil’s that doesn’t seem like a good idea. Although most of their customers were stuffed in suits, the Jawn offers a laid back, feel good sort of atmosphere. This was evident in how even the most stern-faced looking suit walked away with a wide grin, and a cheesesteak. Even the intimidating and looming buildings that surrounded the truck couldn’t mess with the easygoing nature of Phil’s.

I managed to just miss the lunch rush, call it good timing or pure luck, so as I approached the truck I was immediately greeted. We chatted briefly, and Kevin’s passion for food, specifically the cheesesteaks he’s shelling out, convinced me that I was in good hands. He helped me dive right in with the Shroom Steak. Being totally honest, Phil’s steaks aren’t the most glamorous sandwiches known to mankind, but what they lack in looks, they make up for in taste.

Phil’s Steaks. Photo by Christina Maldonado

Phil’s priority is giving their customers authentic Philly Cheesesteaks, and while I might not be an expert, if Phil’s is an example of a cheesesteak done right, I need to get to Philadelphia this second. The mushrooms were huge and cooked to perfection, really emphasizing the juiciness of the steak itself. And can we take a moment to appreciate juicy steak from a food truck, instead of the dried out meats that I have frequently run into. While I was confused as to where the cheese was (Kevin is a self proclaimed cheesy kind of guy) I was surprised to have it under all the meat, the placement making not only the meat a cheesy delight, but the bread as well.

Let’s take a minute to really talk about this bread, because it’s probably the most important thing to me in this food truck experience. Usually breads on food truck sandwiches tend to be too hard but not only were their authentic Philly Amoroso rolls soft, they were the type of rolls you stuff your face with five of by themselves. Imagine that greatness, filled with cheese and steak. I was swooning. Unfortunately the greatness of the sandwich led the fries to pale in comparison, but I have a feeling that the “Route 11” potato chips that they offer would have been a better companion for my sandwich. Lesson learned for next time.

It’s probably the most important thing to me in this food truck experience…Photo by Christina Maldonado

Although I typically pride myself on my gluttonous tendencies, I could only handle one sandwich, and that was only after a half 6” serving. Next time I’ll have to prepare to take down the Whiz Steak, a popular menu item that brags about the amount of cheese whiz it brings to the table, as it seems that I’m missing out on a great Philly Cheesesteak staple by not indulging in the canned goodness.

Ultimately, Phil’s Steaks aims to give you a simple cheesesteak that also happens to be one of the best things you’ve ever put in your mouth, and I believe that they succeed. With menu options that appeal to a variety of taste buds (they even offer the vegetarian option Wilson sandwich), and prices that lean more to the reasonable side where city lunch is involved (I’d go with the full 10” for more bang for my buck), I don’t see why this food truck isn’t the lunch option for everyone on Park Ave.

You can find Phil’s truck all over midtown, especially with the use of their handy “Find Phil” link on their website. You might also run into them at festivals and parties, as they cater events as well.

Need to get away? Take a Food Vacation to 9W Market and Filling Station! – Part 2

By Kate E. O’Hara

Although I was close to having my waist-band bust from all the indulging at the 9W Market (if you haven’t yet – read Part 1 here!), I couldn’t leave without trying a burger and fries from the Filling Station. The meal is touted as “the best hamburger and fries in the world ever!!!” And, I agree.

The burger, made from organic brisket, hanger steak and short rib, is ground fresh daily. Charlie, a long time employee, explained that the burgers are seared on a flat top grill so they maintain their natural juices. They literally melt in your mouth. And, the fries…oh the fries…hand cut, with a choice of regular or sweet potato, are fried to perfection and dusted with salt. Veering from my traditional route, I opted for truffle aioli instead of ketchup. It was an excellent choice; the combination of tastes blended into a mouthwatering treat.

I’d have to say that it is a must try for any burger lover. And, paired with one of their local craft beers, it just might be the perfect meal.

filling station
Fried to perfection. Photo by Kate E. O’Hara

So, with a waistband now officially busting, I allowed Agata to talk me into having dessert. I sampled artisanal ice cream (yes, you guessed it; fresh and local). It was dense and creamy and flavorful. Then the array of breads, pastries, and sweet treats is just too much to take in. From the warm chocolate chip cookie (made with…are you ready for this?…Jacque Torres chocolate!) t o the fresh berry pies, to the hand dipped macaroons, one would never run out of sweet tooth options. And, all of which can be ordered with herbal tea, cappuccino or espresso.

filling station
chocolate chip cookie made with…Jacque Torres chocolate! Photo by Kate E. O’Hara

On a related note, I must add that Agata is a delightful l person—she is welcoming and energetic, and also passionate about what she does and what her establishments represent. Her presence mirrors that of the friendly staff and the clear philosophy of everything fresh. In fact, in addition to consistent items, the menu changes daily, based on availability of products from local farms and even selections from their own garden.

Depending on the day, or the weather, or the season, you can find bikers, hikers, celebrities, families and friends lining up for their favorite meal or treat at either the 9W Market and Filling Station, with a line of cars known to stretch over a mile long.

As Charlie explained, “It’s a destination.”

It certainly is. Be sure to take a trip there soon.

Need to get away? Take a Food Vacation to 9W Market and Filling Station! – Part 1

The artisan pizza and Kate
By Kate E. O’Hara


Just outside NYC, about 12 miles north of the George Washington Bridge, sits an incredible food oasis—or actually two. As a former gas station (said to be built in 1939), the Filling Station is aptly named. Adjacent is the 9W Market, an open-air natural wood building bustling with energy. Both properties have an unmistakable vacation feel; outside the Filling Station there is white gravel and picnic tables with brightly colored umbrellas, all flanked by clusters of tall grass and potted palm plants. Outside the 9W Market are bistro tables, Adirondack chairs, herbs and flowers, and even a fire-pit. Inside, plenty of delicious food.

An open-air natural wood building bustling with energy…Photo: Kate E. O’Hara

The 9W Market is self serve, with a focus on preparing natural and organic foods, artisan pizza, home baked pastries, cakes, and bread. It is a family run business, and owner Agata Ostrowska suggested I try the egg sandwich. I usually like pepper and ketchup on my egg sandwiches but no additional seasoning was needed for this delectable treat. The flavor was incredible; organic eggs, local cheeses consisting of cheddar, Swiss, and smoked mozzarella. Yum, three cheeses– what more could you want? Well, there was more. The sandwich is topped with the thick cut double smoked bacon, that added a layer of saltiness—all tucked in a crunchy crusted, doughy homemade ciabatta bread. Apparently I’m not the only one who loves the eggs sandwich. Weekend mornings they sell over 300 of them!

But, if breakfast isn’t for you, there is no shortage of options. There was an incredible array of salads which truly exemplified their concept of farm fresh. I tried several salads: fava bean, tossed in a tomato puree, onion and olive oil. It was light and flavorful; juicy orange and red heirloom tomatoes with a touch of olive oil, basil, and shaved parmesan (Yum, more cheese); sautéed spinach that was so appetizing, without even a hint of bitterness; quinoa with kale, sunflower seeds and cranberries; wheat berry with cranberry, celery, lemon raspberry vinaigrette enhanced by the inclusion of apricots—it was so light and refreshing. The wheat berry salad was my favorite second to an unexpected surprise—roasted potatoes, served as warm wedges tossed in lemon, olive oil and rosemary. There was a mouth-watering zest to them—perfect to eat as a side or all on their own.

An unmistakable vacation feel…Photo by Kate E. O’Hara

After trying the salads and sides, I knew I had to try the pizza since the aroma was wafting through the air. The 9W Market makes a variety of artisan pizzas, from sausage to cauliflower, but I decided on a traditional margherita. It was fabulous. Sweet tanginess of the tomatoes with the creaminess of the cheese was so flavorful, and some bites even more so with the sprinkling of fresh basil.

The aroma was wafting through the air…Photo by Kate E. O’Hara

I switched from my morning coffee, and ordered a glass of pinot noir wine to accompany my pizza. As I sipped my wine I couldn’t help to notice the uniqueness of the crust; crisp, but yet a soft dough, with a sublet tang to it. I later learned it was homemade sourdough which took several months to perfect. It was well worth the wait—and something I’ll be returning for!

9W Market’s traditional margherita. Photo by Kate E. O’Hara

But, before I left I had to try one more Market fan favorites: the lobster roll. Since I went the traditional route for my pizza, I opted for the same for my lobster roll. It is made with the meat of a 1.25 pound lobster nestled on a buttered and sea salted roll. (non-traditionalists can order the Connecticut lobster roll which is prepared warm, poached in clarified butter, with celery salt and lemon). What I loved best about the lobster roll was the simple purity of it—no filler of celery, or lettuce, just the succulent meat and homemade mayo. If for some reason your lobster roll wasn’t satisfying enough, your roll is served with homemade chips and a roasted corn salad. The entire dish takes you right to the coast of New England…

Keep posted for Part 2 of this culinary trip just outside NYC, where Kate tastes “the best hamburger and fries in the world ever!!!”…

Festivals in NYC: The First Annual Brew Hop 5K + Craft Beer Festival


Love to run and drink? Then this one of the most exciting Festivals in NYC that you definitely do not want to miss! The first annual Brew Hop 5K + Craft Beer Festival is coming to Randall’s Island Park on Sunday, September 18th. This fun-packed event will feature complimentary tastings from craft breweries around the Greater New York Area, such as: Bronx Brewery, Brooklyn Brewery, Alphabet City Brewing, and many more to be announced.

The Brew Hop is actually one of the latest brand new Festivals in NYC. It gives attendees the chance to mix their love for running and beer, aiming to build a bridge between two seemingly unrelated yet perfectly compatible pastimes. This awesome day starts off with a 5K race, followed by a Beer Festival from 12:30pm – 4pm. Runners will even receive a congratulatory medal at the end of the race! For those of you interested only in the post-race festivities, or in other words – drinking, there is a ‘Beer Fest Only’ ticket available for purchase. VIP tickets are also available for purchase, which will grant access to a private lounge area with wait staff to get beers for you, free massages, private bathrooms, exclusive food and beer offerings.

All attendees will also enjoy complimentary beer samples, along with a tasting glass, koozie, and other exciting surprises from all participating breweries. The post-race festival will feature live music, lawn games, brewery row, art installations, local food trucks, vendor village, and seating areas.

As the excitement towards the upcoming festival grows, Co-Founder of Peak Projects, Joey Garofalo explains, “We’re honored to be able to contribute to New York City’s craft beer and running scenes and hope this event will become a staple in both communities for years to come.”

Check out this video from NYC’s 2015 Craft Beer Festival:

On top of all the fun, run and beer, this exciting event will benefit City Harvest, the world’s first food rescue organization. The festival organizers will be donating 10% of the proceeds directly to the City Harvest charity, who this year alone, will collect 55 million pounds of excess food to help feed 1.4 million New Yorkers who are struggling to put a meal on their tables. Through its powerful relationships with farms, restaurants, grocers, and manufacturers, City Harvest collects nutritious food that would otherwise go to waste and delivers it free of charge to 500 soup kitchens, food pantries, and other community food programs across the city. For more information, please visit www.cityharvest.org.

We are sending one of our bloggers to cover the event, so we’ll update you soon, if this Festival is about to rank on our top list of best Festivals in NYC…:)))

Here are the EVENT DETAILS:

The Brew Hop – 5K + Craft Beer Festival

DATE: Sunday, September 18th

TIME:  Registration Opens: 10:00 AM

Race Starts: 12:00 PM

Festival: 12:30 PM – 4:00 PM

VENUE: Randall’s Island Park, NYC

TICKET INFO: 5K + Beer Fest: VIP – $100, Early Bird – $45, Advanced – $60, Same Day – $75

Beer Fest Only: VIP – $90, Early Bird – $35, Advanced – $50, Same Day – $65

TICKETS: http://www.eventbrite.com/e/the-brew-hop-5k-race-craft-beer-festival-nyc-registration-26290944924?aff=pr

For the latest on The Brew Hop please visit:





Eileen’s Special Cheesecake Review: Bite-Sized Pieces of Love

Eileen's Special Cheesecake
Photo by Tiara Budd

By Tiara Budd

This ain’t your grandma’s cheesecake. In fact, rid your mind of all your past experiences when it comes to chowing down this dessert and free yourself of expectations because Eileen’s Special Cheesecake will blow them away each and every time.

Eileen’s Special Cheesecake
This place has been baking for 41 sweet years. Photo by Tiara Budd

Located at 17 Cleveland Place in SoHo, Eileen’s Special cheesecakes are made, filled and packaged with love. This cute and cozy shop is usually packed from door to register with eager patrons ready to get their portion of finger-licking cheesecake. In the back of the shop, you can find Eileen joking with her employees and overseeing to make sure each and every cheesecake is in tip-top shape. Eileen has been baking for 41 sweet years and has enjoyed it to the very last drop. She admits that her favorite part of working in the beautiful store is exceeding expectations of what a cheesecake should taste like. She loves the look of surprise and delight on a customer’s face when they take their very first bite into one of her scrumptious concoctions.

While customers go crazy over the Strawberry Cheesecake, Eileen’s personal favorite is the Banana. As I stuffed my face with these mini cheesecakes prized at $3.80 each, I had to agree with Eileen – the banana-flavored dessert was superb. A few of my other favorites were the Red Velvet (it melts in your mouth) and the Mango Cheesecake. If you’re dreaming of a tropical vacation but can’t quite get away, then you should check out the Piña Colada, which will make you feel like you’re enjoying a cool breeze.

Eileen’s Special Cheesecake
Filled and Packaged with Love: Eileen’s Special Cheesecakes

If you’re still not quite sold yet, did I mention that tomorrow is National Cheesecake Day (who knew?!) and ALL of Eileen’s cheesecakes will be half off in-store. Make sure you head to SoHo before 7pm, since I’m sure there will be a line halfway around the corner when you arrive. Grab a friend, get a spot, and prepare to experience the best cheesecakes New York has to offer. See you there!

For more details about Eileen’s Special Cheesecake’s visit their website at this link here.

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 (www.fysiqalnutrition.com).
  • 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 (barneybrown.com) 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 http://www.vendyawards.streetvendor.org/nominate.

“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: www.coffeewithny.com.

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: www.newyorkcoffeefestival.com.

Tickets for The New York Coffee Festival are now on sale at: www.newyorkcoffeefestival.com, 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 www.appofjoe.com.

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, www.coffeemusicproject.com/apply.


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:

Website: http://www.coffeemusicproject.com

Facebook: http://www.facebook.com/coffeemusicproject

Twitter: https://twitter.com/coffeemusicpro

Instagram: instagram.com/coffeemusicproject 

Official Hashtag: #CMPNewYorkCity

To Apply For Press Credentials For The New York Coffee Festival: bit.ly/TheNewYorkCoffeeFestival2016

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 [email protected].


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:

Website: www.newyorkcoffeefestival.com

Facebook: http://www.facebook.com/newyorkcoffeefestival

Twitter: twitter.com/NYCoffeeFest

Instagram: instagram.com/newyorkcoffeefestival

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

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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!