In The Food & Hospitality Industry, How Do You Stand Out, Define Your Brand And Build Your Business Online To New Levels?

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We sat down with the experts from Mélange, a Hospitality & Food marketing and branding agency and broke open key factors leveraging your consumer insights and industry expertise. Being in the business for over ten years, Mélange built and provides an End-to-End marketing solution that compliments and enhance the food & hospitality industries on a whole new level. A team of 10+ seasoned professionals based in New York City is well-versed in all areas such a marketing, branding and brand awareness, social media, and more. Their ever-growing team delivers! Mélange works with some of New York’s most prominent restaurants and influencers, such as Sushi Seki and FoodyFetish with over 3 million followers on Instagram. Read more…

Finally, Aperol Spritzes Sparkle Up Seventh Avenue South Via Carota’s long-awaited sister spot, Bar Pisellino, soft-opens this week.

Jody Williams, left, and Rita Sodi at Bar Pisellino. Photo: Jonas Fredwall Karlsson

Jody Williams, left, and Rita Sodi at Bar Pisellino. Photo: Jonas Fredwall Karlsson

Between the two of them, the newly crowned James Beard Foundation Best New York City Chefs Jody Williams and Rita Sodi own a French-inspired “gastrothèque” (Buvette), a traditional Tuscan ristorante (I Sodi), and a lively Italian neighborhood canteen (Via Carota), all within a three-block West Village radius. Still, something was lacking. Running three incessantly mobbed restaurants in New York wasn’t enough. What was needed to make their mini-fiefdom complete, according to the married couple, was a classic Italian bar — the kind of civilized oasis they loved to visit in the old country’s cultural capitals and longed for when they returned home. And so over the last year or so, they’ve created their own version of that iconic social institution and christened it Bar Pisellino, and will open it this week opposite Via Carota on a Seventh Avenue South corner that sorely needed some sprucing up. Read more…

Frenchette Takes Home James Beard Award for Best New Restaurant

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The 2019 James Beard Awards winners are out — and last night, New York City chefs and restaurants took home three awards, including for best new restaurant. This year’s best new restaurant award went to Frenchette, a big accolade for the French bistro by chefs Lee Hanson and Riad Nasr. From the moment the Tribeca restaurant debuted in April 2018, it rose to the top of the local dining scene. Read more here…

NYC’s Finest Culinary Talent Aims to End Childhood Hunger at the Brooklyn Expo Center this April

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On April 17, some of the city’s best culinary minds will come together in support of the fight to end childhood hunger across the country. New York City’s Taste of the Nation features dozens of the city’s best chefs, mixologists and sommeliers from restaurants including BAAR BAARUnion Square CaféPig BeachPorchlightThe ClocktowerDeath & Co and more, with 100 percent of proceeds supporting the No Kid Hungry campaign. Read more here…

New York City Restaurant Adds Special Menu For Dogs

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New York City dining is going to the dogs. At least, at one mutt-friendly Manhattan restaurant.

The Wilson, a contemporary American restaurant in Chelsea, is inviting pampered pups to dine alongside their owners to enjoy its first-ever dog menu. Inspired by Culinary Director Jeff Haskell's cooking for his own dog, these puppy-friendly dishes can be shared between pets and humans, though the latter can can also order off a more extensive, less pet-friendly menu as well. Read more…

Where to Dine on Scandinavian Fare in NYC

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Although New York City is warming up, this is still a great season for embracing “hygge”—a Danish and Norwegian word that suggests a vibe or mood of coziness and comfortable conviviality. The Swedish have a similar concept called “fika.” It’s a coffee break that’s more about socializing than simply drinking coffee. Bring some more warmth inside by exploring these lifestyle concepts at one of New York’s many Scandinavian-style coffee houses, cafes, or restaurants. Here are a few choices. Read more…

The 12 Must-Visit Restaurants in Miami, According to Local Chefs

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When James Beard Award-winner Michelle Bernstein isn’t rolling empanadas and preparing croquettes at her recently opened Café La Trova in Miami’s Little Havana, you can find her at Niu Kitchen, a Spanish-inspired restaurant in the city’s downtown. Jeff McInnis and Janine Booth of Root & Bone, the Southern-inspired restaurant with locations in New York and Miami, don’t always find time for date night. But when they do, their go-to spot is Amara at Paraiso, chef Michael Schwartz's picturesque waterfront restaurant. Read on for the restaurants that nine local chefs swear by. Read here…

Zagat’s Iconic Red Guidebooks Will Be Printed Again This Fall for NYC

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After a two-year hiatus, the decades-old restaurant ratings books will return to print. Zagat guidebooks — once regarded as the go-to source for restaurant recommendations long before the era of online Yelp reviews — will be revived in print this year. The company’s decades-old restaurant recommendation guide will return again in physical form later this fall. Read more…

11 Excellent Things to Eat, Drink, and Do in New York City This April

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Every month in New York, there are a bewildering number of new dishes to eat, drinks to imbibe, and food-themed events to attend. Often, the hardest part is just figuring out what’s really worth your limited time. So Grub kicks off each month with a curated selection of dishes, drinks, and events that should absolutely be on your agenda. Make your plans now. Read more…

NYC finalists for the 2019 James Beard Restaurant and Chef Awards

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Representatives of New York City's food scene made the shortlist for the 2019 James Beard Awards.  The James Beard Foundation announced Wednesday that restaurants and chefs from the area are among the finalists for best restaurant design, overall restaurant, best new restaurant, outstanding baker, outstanding bar program and more. Winners will be announced May 6 in Chicago. Here are New York City’s finalists! See them here…

One of NYC’s Most Celebrated Bakers Is Back at a West Village Restaurant

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After a consulting stint, Melissa Weller is back in the bread game in NYC, partnering with Ellen Yin and Eli Kulp of High Street on Hudson. Weller previously served as head baker at Per Se and has overseen baking operations all over the city, including at Roberta’s and Sadelle’s. At High Street, Weller is making hand-rolled bagels and brings new baked treats to the menu like a buttermilk-iced cinnamon-cardamom roll. She’s working with Mary Attea to retool the menu. Attea used to be the chef de cuisine at Annisa and has been brought on at High Street to revamp the savory offerings. Read more…

The 5 Best Lobsters Newberg and Thermidor in NYC This Week

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National Lobster Newberg Day is March 25! If you don’t already have it in your calendar, you might not know the dish. Lobster Newberg -- alternately spelled “Newburg” -- is lobster cooked in a base of brandy or sherry, heavy cream, butter, and egg yolk. The recipe was created in 1876 at New York’s own Delmonico’s by a sea captain named (plot twist) Ben Wenberg. The lobster was served as “à la Wenberg” until a falling out between Delmonico and Wenberg inspired an anagrammatic name change. Read more…

New NYC restaurants include Pastrami Queen, Black Seed Bagels expansions

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The bagel chain has crossed the river, opening its fifth New York City location in Brooklyn Heights. Find its wood-fired bagels and sandwiches, including collabs like this month’s meatloaf bagel sandwich with New Orleans’ Turkey and the Wolf. More new restaurants and bars seem to open every day in New York City. Here’s a look at some of the latest eateries and watering holes to debut. Read more…

Jitjatjo Raises $11 million to Match Service and Hospitality Businesses with Temp Workers

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It’s not easy finding quality workers in a pinch, particularly if you’re in the service and hospitality industry. The U.S. Bureau of Labor Statistics reports an annualized hotel and motel employee turnover rate of 73.8 percent, and food service isn’t faring much better — the National Restaurant Association puts it at 72.9 percent. Unsurprisingly, there’s a labor shortage: The American Hotel and Lodging Association estimates that, as of last month, there were roughly 900,000 job openings in hotels alone. Read more…