$7 for Corn Flakes? Cereal Gets Makeover at Kellogg’s Store in Times Square [The New York Times] In a brave new world of breakfast food, replete with to-go bars and microwaveable sandwiches, companies like Kellogg’s and General Mills have seen their cereal sales decline over the past decade. Now, in hopes of helping its customers to rethink cereal, Kellogg’s plans to open a branded boutique in Times Square on Monday, charging Manhattan prices — as much as $7.50 — for bowls of Frosted Flakes and Raisin Bran. The cereal will be garnished with foodie flair — like lemon zest and green tea powder — to help justify those prices. “It’s all about honoring tradition but looking differently at a bowl of cereal,” said Anthony Rudolf, who will operate the store, called Kellogg’s NYC.
My mission: to eat (reasonably) authentic cuisine from every country in the world (160 countries), without leaving New York City.
"Since first opening in 1934 in a converted sheepfold off 67th Street, on the western edge of Central Park, the storied franchise (which is still licensed by the Parks Department) has been a reliable hit. Joe Baum put the restaurant on the national culinary map during the 1960s, and when Warner LeRoy doubled the capacity several years later and added the famous Crystal Room, it became one of the great circus-dining destinations in the world. LeRoy’s heirs ran the profitable old production for years (in 2006, it was still the second-highest-grossing restaurant in the USA, behind Tao Las Vegas), until the great crash of 2008 brought their company to its knees. Now, after years of drama and delay, Tavern on the Green has opened its doors once again, this time under the direction of a hospitality operation originally from Philadelphia called the Emerald Green Group. " So begins Adam Platt's zero star review of the re-opened Tavern On The Green. Others have not been glowing. Even the Post got a few kicks in. Peter Wells' scathing takedown in the New York Times might be better experienced with some happy sheep.
"Pastry work takes a level of skill, precision and rigor that I lacked in spades. I could’ve maybe become a decent pastry cook, with months of practice and a patient boss, but I was in no way qualified to be a pastry chef. I gave it my best effort, for three days, until the chef-owner realized her mistake and fired me. The place closed in less than 6 months. I never got paid." Laurie Woolever at The Billfold talks about how she went from Botantical Garden Intern to Anthony Bourdain's assistant.
How I Became a Hipster (SLNYT)
Unable to visit the infamously badly reviewed Guy's American Kitchen & Bar? Never fear, for Metafilter's own mccarty.tim has you covered with a Guy Fieri Menu Item Generator.
"To deride Mr. Fieri for opening his restaurant there as if he’d taken a dump in the Louvre is silly. He pooped on a pile of bright shiny poop, Jeff Koonsian poop, Guy Debordian poop." The New York Observer reviews Guy Fieri's latest restaurant, Guy's American Kitchen and Bar.
Elaine Kaufman, who became something of a symbol of New York as the salty den mother of Elaine’s, one of the city’s best-known restaurants and a second home for almost half a century to a bevy of writers, actors, athletes and other celebrities, died Friday in Manhattan. She was 81.
The Taxi Gourmet Every week, I get in a taxi, ask the driver to take me to his or her favorite restaurant. [more inside]
In Mamas Kitchen was born in the experience of living in New York where a bodega exists within blocks of a Jewish deli which is around the corner from an Italian salumeria which shares space with Chinatown which abuts Soho's gourmet stores. While this speaks of the legendary variety available in New York, it also tells of similarity, for in every bodega, every salumeria is someone shopping for the food that sustains physical life with a recipe that nourishes our hearts.
The perfect Sunday nosh: A short history of the bagel. In an age when allegedly edible breadstuffs that my grandmother would have barely recognized have become ubiquitous, did you know that even the Pharaohs had a yen for the iconic Jewish comfort food that is as much a symbol of New York City as baguettes are to Paris? Bagels turn out to be surprisingly easy to make at home, too, though they won't be the same without a schmear and some nice Nova. (Previously on Ask.) Extra credit: the history of everything.
Famous Fat Dave is an NYC cabbie. Try his Famous Fat Dave's Five Borough Eating Tour on the Wheels of Steel (myspace, embedded theme song). (via)
Tea has had its tour on MeFi before, but have you gone on a Tea Tour of New York? As tea continues to become the hot beverage (although Americans seem to prefer it iced), the number of tea blogs can only continue to rise. Want to get closer to the source? Try this blog in Bejing.