Food & Wine | Dining Out

05/07/2014 | Section: Dining Out
A casual new spot from a restaurateur known for fancy. Danielle Praport

Joey Allaham, the restaurant impresario known for glitzy eateries that have celebrities raving about kosher food, opened up a new spot right before Passover on the Upper West Side.

03/04/2014 | Section: Dining Out
Kava Shteeble’s warm brick-and-wood interior was created almost entirely from salvaged materials. Lauren Rothman/JW

If you live in Bed-Stuy, Brooklyn and you’ve been jonesing for some quality brew, then your wait will soon come to an end: Kava Shteeble, which its owners describe as “a small, cozy coffee house,” will open on Ralph Avenue by mid-March. If the java turns out to be as good as its owners assert, the café would make a great addition to a neighborhood that’s underserved when it comes to coffee: currently, the most convenient spot to fuel up is a Dunkin’ Donuts.

01/24/2014 | Section: Dining Out
26-year-old Spiegel got his Nordic chops cooking at Noma. Photo courtesy of Skal

Ben Spiegel’s love of cooking began, at the age of 10, with a fried egg.

08/19/2013 | Section: Dining Out
Kossar's Bialys on 367 Grand Street. Photo courtesy Juda Engelmayer

Kossar’s Bialys, known to many as a Lower East Side landmark, is under new ownership.

After approximately 15 years of owning the 77-year-old kosher bakery, husband and wife owners Juda and Debra Engelmayer sold the bakery Thursday night to Marc Halprin and Evan Giniger, food industry professionals.

“The right opportunity came along, and they’re people who are really into the food business and can make the brand something bigger,” Juda Engelmayer said. “They want to nationalize bialys. They want to make it as exciting as a bagel.”

07/23/2013 | Section: Dining Out
Cake Land, a kosher pareve bakery gets a new Yorkville location. Fotolia

The far Upper East Side neighborhood dominated by New York-Presbyterian/Weill Cornell Medical Center does not lack baked goods, what with Dunkin’ Donuts, Bagels & Co. and numerous coffee carts dispersed throughout the area.

Yet since a Chabad mikveh, or ritual bath, opened in 2005, the area has been attracting more Jewish institutions, such as a the Moise Safra JCC, about to open on Lexington and 84th, and the V-Note, a vegan restaurant with kosher certification on 80th and First Avenue.

06/07/2013 | Section: Dining Out
Keeping it old-school with Dr. Brown's Cel-Ray. Photo courtesy Dani Klein

I don't know where it started. Perhaps it was with my dad years ago, but whenever I go to a traditional deli I always order a can of Dr. Brown's Cel-Ray. It's a sweet, celery-flavored soda that pairs surprisingly well with meat. I compare it to a sweet version of ginger ale.

06/03/2013 | Section: Dining Out
Murray Hill will get a new Bagel Boss this July. Fotolia

Bagel Boss, the kosher bagel shop that for over 50 years has continued to expand throughout New York's boroughs, is opening its second Manhattan location in mid-July, Bagel Boss's general manager confirmed.

The new Bagel Boss will be at 544 3rd avenue between E. 36th and 37th streets, next door the Sarge's Deli.

The other Manhattan Bagel Boss is at 263 1st avenue between E. 15th and 16th streets.

This will be the 14th location in the Bagel Boss chain, which sells, other than bagels, an assortment of baked goods, salads, fish, and schmeres.

06/03/2013 | Section: Dining Out

Now that the summer grilling season is at hand, it’s time to think about what we’re throwing on the fire these days, and how we’re serving it to guests.

As a public service, I recently attended a grilling class at Le Marais restaurant in Midtown to pick up a few tips, while sampling some tasty treats and a few shots of fine single malt in the process. It was a tough job, but somebody had to do it.  (See video excerpts below.)

Our host and teacher, executive chef Mark Hennessey, treated us to some grilled tuna, corn chowder, lamb sliders and beef short ribs, among other delicacies. But first he taught us the difference between grilling and barbecuing.