$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.
"The way to kill a complex city is to chase out all the poor people – and their food" "When greed makes a place like New York, London or San Francisco unaffordable, the non-wealthy leave, and the city loses the smells and tastes that made it great." [SLGuardian]
Mealku is a service designed to help people obtain home-cooked meals, by connecting strangers online. It's sort of like AirBNB for leftovers as takeout meals, though right now it's only in New York City. An article from The Atlantic Cities describes Ted D’Cruz-Young's vision for the network and addresses concerns. “There’s always food left over. It’s nice to know it could be someone’s dinner", said one fan.
How I Became a Hipster (SLNYT)
Street Tucker: leftovers from the streets of New York City
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 goal of this journey is to find cuisines from every United Nations member state, within New York City limits, in alphabetical order. " For your gustatory delight, here is The Confined Nomad
There have been precious few times that a restaurant review had me laughing out loud, even on page 2.
Upset that the NYC Department of Health has ordered(nytimes) restaurants around the city to stop using Sous-Vide methods and machines? Buy your own, do it yourself, or maybe drive to DC.
In the long stretch of culinary history, the creation of the menu was a notable development. In the U.S., New York is the restaurant capital, and the New York Public Library has an enormous collection of menus, many of which they are currently displaying in a third-floor gallery. If you're in NYC (or will be visiting this winter) and are interested in such things, don't miss it; it's showing until March 1.