Unwind Dine
D1 March 6–12, 2015
Like Us
Facebook.com/ EpochTaste
Crispy Pork Knuckle.
PAULANER Bavarian on the Bowery
Five types of beer are brewed onsite. Above, the holding tanks.
Paulaner
By Channaly Philipp Epoch Times Staff
265 Bowery 212-780-0300 PaulanerNYC.com
For New York City beer drinkers who are curious about drinking as close to the source as possible, behold Paulaner. Paulaner is a beer hall with a modern touch—the glittering tanks holding gallons of beer only add to the industrial feel. It’s amazing how much space and elbow room there is at this vast downtown Manhattan spot, located on Bowery, just south of Houston St. At this Bavarian spot, master brewer Andreas Heidenreich brews beers onsite, according to the strict German Purity Law passed in 1516. Only four ingredients go in the making of the beers: water, wheat, hops, and yeast. Wiener Schnitzel.
$
ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Long communal tables suit large groups.
Hours Dinner Sunday–Wednesday 3 p.m.–midnight Thursday–Saturday 3 p.m.–1 a.m. Brunch Saturday & Sunday 11 a.m.–3 p.m.
See Paulaner on D2 Spätzle With Vegetables.
FREE TO ENTER!
WE’RE GIVING AWAY
1000
Win one of these prizes:
$200
2 Platinum Winners
$100
Worth of Gift Cards to V{iv} Thai Bar & Restaurant Enter Online at www.EpochSpecial.com Sweepstakes Ends 3/20/15 Contest rules can be viewed on www.EpochSpecial.com
Brought to you by
2 Gold Winners
$50
8 Silver Winners
and
The gift card prizes will be split up between two v{iv} locations: 138 E. 34th St. and 717 9th Ave. Visit www.vivnyc.com
Dining
D2 March 6–12, 2015
www.TheEpochTimes.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
PAULANER Bavarian on the Bowery Paulaner continued from D1 You won’t be bogged down in indecision either. There are only a handful, including Hefeweizen, Munich Pale Ale, Munich Lager, Munich Dark, and a seasonal beer. If you want to try the different beers, you can opt for a flight, which gives you five 100 mL sample glasses for $10. Growlers range from $10 to $20 (for 1 or 2 liters, respectively). Large groups find a convivial home here. Even the booths, shaped in a halfcircle, are large enough to fit several people very comfortably. Elsewhere there are long communal tables. Fans of FC Bayern Munich will feel particular at home here. Paulaner is an official member of the soccer team’s fan club and their games are shown here. Food to Accompany Beer Go to Paulaner in the company of a group or else very hungry. Bavarian native and executive chef Daniel Kill (who has worked at Wallsé, Café Sabarsky, and Blaue Gans, among others) prepares some hearty fare in big portions. To start off, or just to accompany beer, try the Paulaner sausage, which oozes cheese and comes with a potato salad ($14). The Crispy Pork Knuckle, for example, could prepare you and your kin for another few weeks of winter. It’s crispy on the outside, but dig in and there’s plenty of fattiness inside. It is served with roasted potatoes ($28). This is definitely a dish to share. The Wiener Schnitzel is relatively lighter but still quite enormous in size ($22). Served with potato and cucumber salad, it deserves to be shared also. For vegetarians, the Spätzle with vegetables is relatively light and delicious ($17). The potato pancakes, with house-made applesauce, also provides another hit of carb ($10), and these too have a lighter touch. They’re addictive.
Flight of beers.
There’s plenty of elbow room at Paulaner.
For the Sweet Tooth One doesn’t normally associated beer hall with desserts, but the desserts will more than satisfy those with a sweet tooth. I would get the Apple Fritters again in a heartbeat. They were the perfect combination of not too heavy, not too sweet, with a crackly crunch that went very well with a scoop of vanilla ice cream on top ($9). But you can also go Bavarian and take the imperial route, with the traditional Kaiserschmarrn. The shredded pancake, served with apple compote, is named after Austrian emperor Kaiser Franz Joseph I of Austria, who was said to be particularly fond of this dessert ($13). Both are suitably large to share.
Go to Paulaner in the company of a group or else very hungry.
Paulaner Sausage and Potato Salad.
Happy Hour Monday through Friday, 4 to 6 p.m. All drinks: buy one, get one free. Cooking Classes Paulaner offers cooking classes for 2 to 6 people. Spend three hours learning to make a three-course menu and enjoy the fruits of your labor afterward. For more info, contact events@PaulanerNYC.com Apple Fritters With Vanilla Ice Cream.
Potato Pancakes and Applesauce.
HARMONY THE SPIRIT OF SUSHI ZEN TOSHIO SUZUKI, SUSHI ZEN
108 West 44th Street, New York | (212) 302-0707
Dining
D3 March 6–12, 2015
www.TheEpochTimes.com COURTESY OF PEACEFOOD CAFE
HIGH QUALITY KOREAN BBQ For a very reasonable price.
* Fresh, never frozen meat * %# ( * ( ! " * $" # " $ " " #
Try Our Specials Pork Belly 15.99 Pork Jowls 16.99 Marinated Kalbi 22.99 Aged Ribeye 22.99
A dizzying array of pastries at Peacefood Cafe.
Delicious, Creative Vegan Fare at Peacefood Cafe Clean Plates
COURTESY OF PEACEFOOD CAFE
“Now this is vegan food I can get behind,â€? I said, while chewing through a mouthful of cheesefree pizza, packed with broccoli and zucchini. The UWS cafe serves up gourmet vegan food and delectable pastries. Inside, new moms sip gingery celery juices near pierced punk rockers sampling cashew cheese paninis. Potted plants and stacks of cookbooks lend a casual air and the cuisine, whole foods full of creative twists and bright flavors, happily doesn’t rely on mockmeat or deep-frying. Salads, soups, sandwiches, and pizzas are the bedrocks of the menu. Order side dishes like appetizers; Shanghai-style dumplings filled with chives and mushrooms and vegetable tamales are perfect to share. Chickpea fries release a molten wave of creamy, herb-flecked pureĂŠ when you bite into the crisp crust.
WE HAVE A SAYING AT OUR RESTAURANT:
EAT MEAT LIKE YOU EAT BREAD.
JONGRO IS KOREAN BBQ.
Salads, soups, sandwiches, and pizzas are the bedrocks of the menu.
The Asian salad was an especially good heaping pile of greens, baby Asian vegetables, tomatoes, sprouts, and the baked tempeh with sesame vinaigrette had us fighting for the last bite. Peacefood sources seasonal produce from local suppliers and orders organic ingredients whenever possible. Most soy products, like the milk and bean curd are organic, but the spreadable tofu cheese on some of the sandwiches is not. Save space for dessert; a dizzying array of all organic
scones, cookies, cheesecakes, and brownies are baked with unbleached white flour (there are spelt and gluten-free options) but without dairy, eggs, or refined sugar. Most selections do contain concentrated cane juice but a couple, like the raw key-lime pie, chocolate ganache, and lemon vanilla cakes are sweetened with maple syrup and agave nectar. Don’t pass up the latter it’s so moist and rich you won’t believe it’s vegan.
Koreatown 22 W. 32nd St. 2nd Floor New York, NY 212-473-2233 Hours: Sunday - Thursday 11:30 am ~ 2:00 am Friday - Saturday 11:30 am ~ 4:00 am Follow us on Facebook: Jongro BBQ
.
TM
Vegetarian
Vegan
Gluten-Free
Raw
Naturally Sweetened Desserts
$11-30
Peacefood Cafe
New American, Vegan 460 Amsterdam Ave. (at 82nd Street) B, C, 1 212-362-2266 41 E. 11th St. (University Place & Broadway) L, N, R, 6 212-979-2288 PeaceFoodCafe.com Hours Daily 10 a.m.–10 p.m.
AROUND TOWN
Reviewed by: Best practices/nutrition: Ashley Spivak Food critic: Scarlett Lindeman Clean Plates reviews are the only restaurant reviews that combine the expertise of a nutritional consultant and a food writer/critic. In addition to each restaurant being visited, Clean Plates employs a rigorous multistep assessment process including thorough research into ingredient sourcing; quality of cooking oils; preparation techniques; eco-friendly, sustainable practices; and ability to accommodate specific dietary needs. Visit CleanPlates.com to get healthy, clean eating tips and recipes—plus, dish with the chefs and pioneers leading the sustainable charge to a table near you.
CEDAR STREET GRILL
Just Food Conference Issues such as farm and food policy, urban agriculture, and culinary and food preservation techniques will be covered at this year’s Just Food Conference. Sunday, March 15, at Teachers College, Columbia University. General admission $65. For more information, see JustFoodConference.org
Fried Pickles at Cedar Street Grill in Dobbs Ferry, N.Y.
Spring Restaurant Week in the Hudson Valley Hudson Valley Restaurant Week takes place March 9–12, featuring over 200 restaurants. A three-course meal costs $20.95 for lunch and $29.95 for dinner. “Our mission is to support the Hudson Valley region, which has become an epicenter of the farm-to-table concept and is at the forefront of the craft food and beverage movement. In 2014
Lucky Rice New York Feast
alone, $20 million in sales revenue was generated during Restaurant Week events—that’s a major boost for local businesses, farmers, producers and purveyors,� said Janet Crawshaw, event founder and publisher of The Valley Table magazine.
The sixth anniversary of LUCKYRICE New York features a tasting menu with dishes from over 20 restaurants, for example: Crispy Deviled Egg with Chili from Tuome, Eight Treasures Roast Duck from 2 Duck Goose, and Vietnamese Beef Carpaccio from Bricolage.
List of participants: HudsonValleyRestaurant Week.com
Friday, March 20, at the Mandarin Oriental. Tickets $150–250. LuckyRice.com
Ambassadors of Italian Culture and Cuisine. IN THE HEART OF MANHATTAN’S FLATIRON DISTRICT,
you can see it standing above the rest—Osteria del Principe, where the true culture of Italy is experienced in every bite. We don’t just serve Italian food, for 60 years we have been producing dry, cured hams, also called Prosciutto. Our Principe Prosciutto di San Daniele is sought after by customers around the globe for its outstanding quality.
You Will Love These Traditional Trieste Dishes
Soft Polenta with Asiago Cheese and Porcini Mushrooms Gulash Alla Triestina • Fettucine Al San Daniele • •
If you want to know if a restaurant is truly Italian, look for the OspitalitĂ Italiana Seal of Quality.
&
& PrincipeNYC.com %"# " ! $ ! !
Dining
D4 March 6–12, 2015
www.TheEpochTimes.com THE COMFORT
LOCAL, SEASONAL, MARKET FRESH FARE
WE WELCOME YOU TO RESTAURANT You will love our warm atmosphere and our expertly prepared menu. We pay the utmost attention to every detail of your visit. From the hand crafted cocktails and specialty wine list, to our thoughtfully planned, market fresh and in-season dishes. Every dish, every cocktail is prepared from scratch and every detail is carefully thought out. We are always happy to customize any of your dining requests. NEW! Chef ’s Seasonal Tasting Menu
34 East 20th Street Located in Flatiron New York City
CountyNyc.com
(btwn Park and Broadway)
OPENINGS
The Comfort Diner Opens LES Offshoot By Rowena Tsai Epoch Times Staff
212.677.7771
Miyazaki Super Prime Wagyu Beef $120.00
Authentic Japanese food served with a touch of class
THE COMFORT
The Comfort, a grown-up, swanky offshoot of The Comfort Diner opened last week on the Lower East Side. Paying homage to dishes long associated with the neighborhood, The Comfort puts a modern spin on diner classics. Biting into The Jewbano is like biting into over 200 years of LES history. For a nostalgia-inducing nightcap, The Comfort mixes up bygone era cocktails that promise to elicit the sweetest
The Comfort
399 Grand St. (between Suffolk & Clinton streets) 212-677-3997 TheComfortNYC.com memories. Think of adult milkshakes like the Creamsicle, Bananas Foster, and Salted Caramel-Bourbon. If you winced at the thought of “greasy spoon” options, do not fear. There are notable dishes like the Quinoa Kale Bowl, Seafood Pot Pie, and Orange Bourbon Glazed Salmon with grit cake and wilted spinach.
W
hen you taste the Japanese food at Momokawa you will know it is the real thing. Each single ingredient and each tiny detail ensures the most authentic experience. Momakawa—A genuine taste of Japan!
MICHAEL TULIPAN
Momokawa Prix Fixe Menu Small Course
(service for two or more) eti er kin s of ashimi hoi e of ukiyaki or ha u ha u aut meals ooke at the ta le essert
Amused Opens on March 6 Amused
By Channaly Philipp Epoch Times Staff
$45/per person
Awabi Shabu-shabu
tra itional a anese a eti ers kin s of ashimi rille ish an a simmere ish essert $60/per person
Sake and Wine
Ask about our sake tastings.
Momokawa serves some of the finest quality sake and wine, paired especially for the dishes. Try our seasonal sake (draft), premium sake, all season sake (hot or cold) as well as white or red wines.
Momokawa 157 East 28th Street | (212) 684-7830 momokawanyc.com — ALSO AVAIL ABLE: DAILY LUNCH SPECIALS (12 P.M.-4 P.M.) —
Puffy Tacos.
Javelina Brings Tex-Mex to Gramercy By Rowena Tsai Epoch Times Staff Javelina, a new Gramercy eatery, will open its doors to previously Tex-Mex deprived New Yorkers on March 4. Owner and Tex-pat Matt Post teamed up with former Hill Country and Rosa Mexicano chef Richard Caruso to bring an authentic and updated version of Tex-Mex from the Lone Star State to the Big Apple, utilizing fresh, homemade, and highquality ingredients. Start mentally preparing yourself for a feast of queso, tacos, and margaritas aplenty. The menu features the Bob Arm-
“Acappella, The Best Italian Restaurant in New York City” ZAGAT 2010
Owner Nima Garos recently reopened Italian Food Center as the new Gelso & Grand, at the corner of Mulberry (Gelso in Italian) and Grand streets. Executive chef Cassidy Hallman (an alum of Momofuku and Bouley) crafts a menu featuring his signature Lasagna Al Forna (which takes 24 hours to prepare), Squid Ink Risotto with uni topped with fleur de sel, and
1 Hudson Street New York, NY 10013 212.240.0163
Acappella
Re s t a u r a n t
Acappella—Restaurant.com
Bone-in Rib-eye with roasted bone marrow. There will also be plenty of fresh housemade pastas and an array of artfully prepared vegetables. The revamped space features an open kitchen and a takeout window that pays homage to the old school Italian sandwiches served in the space years ago.
Javelina
119 E. 18th St. (between Park Ave. South & Irving Pl.) 212-539-0202 JavelinaTexMex.com
MICHAEL TULIPAN
strong Dip, queso topped with guacamole and ground beef; Tacos with Pat LaFrieda beef brisket, fried avocado, or oxtail; and the Texas Forager Salad with grilled nopales, prickly pears, pecans, and arugula. You’ll be speaking fluent TexMex by the time you’re done devouring West Texas Stacked Pork Enchiladas and sunsetstyle fajitas.
Pig in a Pretzel.
Gelso & Grand Opens in Little Italy GELSO & GRAND
Have your next event at Acappella
142 W. 83rd St. 212-799-0080 AmusedNYC.com
By Rowena Tsai Epoch Times Staff Owner Nima Garos recently reopened Italian Food Center as the new Gelso & Grand, at the corner of Mulberry (Gelso in Italian) and Grand streets. Executive chef Cassidy Hallman (an alum of Momofuku and Bouley) crafts a menu featuring his signature Lasagna Al Forna (which takes 24 hours to prepare), Squid Ink Risotto with uni topped with fleur de sel, and Bone-
Gelso & Grand
186 Grand St. 212-226-1600 GelsoAndGrand.com
Steak for Two.
in Rib-eye with roasted bone marrow. There will also be plenty of fresh housemade pastas and an array of artfully prepared vegetables. The revamped space features an open kitchen and a takeout window that pays homage to the old school Italian sandwiches served in the space years ago.
Dining
D5 March 6–12, 2015
www.TheEpochTimes.com
No Need to Hit the Drive-Thru for This Seasonal Minty Shake By Elizabeth Karmel I’m ashamed to admit this, for I am no fan of fast food, but I’ve always had a soft spot for McDonald’s shakes. It doesn’t matter that I know what’s in them. It doesn’t matter that I understand how bad for me they are. It doesn’t matter that I know I can make far better shakes at home using far better ingredients. The draw of the drive-thru shake as an occasional indulgence is nonetheless strong. Sometimes too strong. It’s an affliction that goes way back. Once, during high school, a friend and I were driving from Connecticut to New Hampshire. For reasons only the minds of teenage
boys could muster, we decided to challenge ourselves to stop at every McDonald’s we passed and order shakes. We made ourselves so very, very sick. I’ve mostly gotten over my shake problem. These days I average one about every couple years. Which doesn’t mean the desire is gone. What I really need is a way to satisfy that urge without requiring a highway pit stop. So with St. Patrick’s Day on the horizon, I decided to try my hand at recreating that most cultish of all McDonald’s shakes—the Shamrock shake (formally called the McCafe Shamrock Shake). It’s just as delicious. No drive-thru needed.
AP PHOTO/MATTHEW MEAD
Fast-Food-Style Creamy VanillaMint Milkshake Crème fraÎche is a cultured dairy cream similar to sour cream, but thicker and less tangy. In this recipe, it provides both a rich mouth feel, as well as a deep creamy flavor. If you have trouble finding it, substitute an equal amount of full-fat vanilla Greek yogurt. Total time: 10 minutes Makes 2 servings B B B B B B B
2 cups vanilla ice cream 1/2 cup whole milk 1/4 cup crème fraÎche 1 tablespoon light corn syrup 1/2 teaspoon vanilla extract 1/2 teaspoon peppermint extract Pinch salt
B 4 drops green food coloring B Whipped cream, to top B Green candy sprinkles, to garnish In a blender, combine the ice cream, milk, crème fraÎche, corn syrup, vanilla extract, peppermint extract, salt, and food coloring. Blend until smooth, then divide between 2 tall glasses. Top with whipped cream and candy sprinkles. Nutrition information per serving: 490 calories; 270 calories from fat (55 percent of total calories); 30 g fat (19 g saturated; 0 g trans fats); 115 mg cholesterol; 46 g carbohydrate; 1 g fiber; 42 g sugar; 8 g protein; 210 mg sodium. From The Associated Press
Fast Food-Style Creamy Vanilla Mint Shakes.
barbecue
miss KOREA
Experience Firsthand the Romantic Life of Korean Dynasty AP PHOTO/MATTHEW MEAD
Kat’s Bourbon Slush.
Whiskey for St. Patrick’s Day? Sure, Even If It Is Bourbon By Elizabeth Karmel Here’s a cocktail in honor of St. Patrick’s Day. But you’re going to have to cut me some slack. Why? Because I know what you’re expecting. Any cocktail for this holiday should include either Guinness beer or Irish whiskey, right? Logically, that makes sense. But my whiskey of choice is always bourbon, so I tend to gravitate to cocktails built on that. The good news is that if you want to stay true to the spirit of the holiday, you could substitute Irish whiskey. Because Irish whiskey is triple distilled, it’s smoother and lighter than other varieties, such as Scotch whisky. And that means it mixes well. So why did I go with bourbon? To me, the major difference between an Irish whiskey like Jameson and a good bourbon is that bourbon has more flavor (think rich round vanilla and brown sugar notes) and complexity (toasted oak, smooth and soft), often with a hint of sweetness. And those flavors mix well
in cocktails without being lost to the other ingredients (which I think a lighter whiskey would). And so I give you the bourbon slush! Never heard of it? Not surprising. It’s from northern Kentucky and I had never heard of it until I was introduced to it by my friend, Kat, who grew up in the region. Just beware: It is a potent cocktail. You will want to drink many of them, but try to show restraint or you will be regretting it in the morning. Or as Kat, says, “It goes down so smoothly that it can sneak up on you!� This drink is great for parties because it is made in advance and is easily doubled, tripled, or whatever you need. I think it screams, “Bring out the punch bowl!� And, if you feel the need to add a little green for the Irish in you, some fresh mint would be just the thing. There is no need to splurge on a rare bottle of bourbon—or Irish whiskey—for this. Because you are adding so many ingredients and freezing it, your favorite reasonably priced bottle of brown “water� will do the trick.
Kat’s Bourbon Slush Total time: 10 minutes, plus freezing Makes 24 servings B 2 cups strong black tea, hot B 2 cups sugar B 12-ounce can frozen lemonade concentrate B 6 ounces (half a 12-ounce can) frozen orange juice concentrate B 750-milliliter bottle bourbon B 5 cups cool water B Ginger ale, to taste In a freezer-safe pitcher, stir together the tea and sugar until the sugar is dissolved. Add the lemonade and orange juice concentrates, as well as the bourbon, then stir until dissolved. Cover the pitcher with plastic wrap, then freeze overnight, or at least 6 hours. The slush is ready when it is firm throughout; it won’t freeze solid. When ready to serve, scoop 1/2 cup of the slush into julep cups or tumblers, then top with ginger ale. Store the slush in the freezer between servings. From The Associated Press
REFINED
Ancient principles of Greek cuisine combined with modern techniques, yield a harmonious balance of flavors in every dish, at Nerai.
55 East 54th Street New York (646)844-2275 www.nerai.nyc
"(' "% & '"# (! +( "" & (' !' "% ! "+ "(%' ( & ! "' + % !' ! &' ! ' ) ( & ! & ! !' % "% & !& "! ' &' ! ! % ""%&
212-594-4963 , ' * "% ,***
&& "% $ "
, # ! "(%&
Dining
D6 March 6–12, 2015
www.TheEpochTimes.com AP PHOTO/CHARLES REX ARBOGAST, FILE
The freshest seafood, every day
A customer places an order at a Starbucks in Chicago. Areas by cash registers are often crowded with little extras in part because the closer customers are to the items, the more likely they are to make an impulse buy.
wner, Jesus Martinez, who comes from the O verdant province of Galicia in northwestern Spain, is most insistent on quality, and goes to pick out fish at the market every morning at 2:30 a.m.
Psychology on Order: How Restaurants Get You to Spend More
• Enjoy fine cuisine from Spain made from authentic ingredients, elevated by exact and careful preparation.
ALCALA
Restaurant
(212) 370-1866 246 E. 44th Street AlcalaRestaurant.com
By Candice Choi NEW YORK—You may think you’re immune to transparent sales pitches like “Do you want fries with that?� But the tactics restaurants use to nudge you into spending a little extra may be subtler than you realize. Here’s a look at a few ways companies get you to spend (and eat) more than you intended.
INSPIRED ASIAN FUSION CUISINE
No Dollar Signs Restaurant menus are a complicated mixture of psychology, art, and sales pitches. No detail is too small to matter, right down to the dollar sign. Greg Rapp, a menu consultant in California, said he advises restaurants and fast-food chains to leave those off when listing prices on a menu.�Dollar signs remind people of money,� Rapp said. “When you use dollar signs, your food looks more expensive.� Words Matter Imagery and language can also make prices go down easier. Florid descriptions for menu items can seem like parodies, but it’s an effective way to make a fairly standard dish sound special. So, you may balk at paying $19 for baked fish and the vegetable of the day, yet gladly pay that for “flaky cod marinated in our house sauce, served with country peas.� “The more you talk about it, the less it costs in the customer’s head. The more value you’re giving them,� Rapp said.
nique Try our U ils! Cockta every r is
ou Happy H p.m. day, 5-7
You will enjoy an enticing mix of Thai, Malaysian, Chinese and Japanese cusine, perfected by us. Quality and service is our passion, let us take you on a culinary journey of South East Asia.
Asian Cuisine & Cocktail Bar
Hand-Eye Coordination The closer you are to something, the more likely you are to make an impulse buy. It’s why the areas by registers are so crowded with those little extras. If you
(212) 752-8883 | (212) 752-8012
FUSHANYC.COM 1065 First Avenue (Between 58th & 59th Street) New York, NY 10022
Follow us
walk into Starbucks for a $4 latte, the cafe can push up the value of that transaction by 25 percent just by getting you to grab a $1 tin of mints. So while nobody goes to Starbucks specifically for mints, a lot of people buy them. By a similar logic, Dunkin’ Donuts began rolling out small display cases on front counters last summer that feature items like cookies and Danish pastries. The thinking is that you’re more likely to get something to nibble on with your drink if it’s practically in your grasp. A classic example at fancier restaurants is the dessert cart. At the casual dining chain Seasons 52, servers bring out a tray of minidesserts to show diners. Pitched as “Mini Indulgences,� the method of presentation has pushed dessert sales higher than those of most other restaurants, said Aaron Allen, a restaurant consultant based in Orlando, Fla. And over at McDonald’s, apple pie dispensers are behind the registers where customers can see them. Jeff Stratton, former president of McDonald’s USA, has said pie sales would fall dramatically if the dispensers were back in the kitchen. Controlling the Choices Sometimes the choices available will push people to spend more. Sonic, for instance, used to offer two sizes for its shakes: a 14-ounce “regular� and a 20-ounce “large.� In 2012, the drive-in chain revamped sizes; the “regular� became a “small� and the “large� became a “regular.� It then added a new 32-ounce “large,� as well as a 10-ounce “mini.� So the people who tend to automatically opt for a “large� were shifted up to a bigger, pricier size. Drinks are a particularly ripe area for what’s known in the industry as “upselling� because people usually don’t pay as much
&
Healthy Natural Homemade, All Natural Broth % Truly No MSG % Natural Umami Flavors % Noodles Made in Collaboration with Ippudo NYC % Vegan Options %
HINATA RAMEN WE MAKE GREAT PIZZA YOU’LL MAKE GREAT FRIENDS
HinataRamen.com 159 East 55th St. (b/w Lex. & 3rd ave) # 212.355.2974
attention to their prices as they do for main dishes, said Kit Yarrow, a professor of consumer psychology at Golden Gate University and author of “Decoding the New Consumer Mind.� Paying 25 cents more for a bigger soda or fries seems like a no-brainer to most people, even if they would’ve been content with the smaller portion.�Consumers really do order much more food than they need, because it seems like a value to them,� Yarrow said. Giving more choices also just increases the odds that something will appeal to people. That’s not really as necessary for main dishes, which people will order regardless, but can push up sales of extras like appetizers or desserts. “When you have eight appetizers on the menu versus six, you sell more appetizers with eight,� said Eugene Lee, CEO of Darden Restaurants, which owns Olive Garden, while addressing concerns about the complexity of the chain’s menu last year. What’s Next In the future, that drive-through menu board might just try to read your mind. Or at least predict what you, in particular, might be tempted by. Sonic CEO Cliff Hudson has said the chain is working on ways to have digital menu boards feature items based on the particular customer. The tailored offerings would be possible over time with the help of the mobile app, which is set to launch this spring and would help the company keep track of what people like to order. Already, Starbucks said its email offers to customers with its apps are tailored based on past purchases. From The Associated Press
Contemporary Thai street food
NoodiesNYC.com 830 9th Ave Btw. 54th & 55th Street • 646-669-7828
Try our amazing Dancing Eel Roll!
We are the most social pizza place around, come hang out with us, we are open every day until 5 am! FOR MORE THAN 18 YEARS, East Village Pizza & Kebab has been serving the best Italian pizza, fine Italian dishes, remarkable kebabs and falafels in the East Village.
We make 40 different kind of pizza pies, you have to try them all!
145 First Avenue (Corner of east 9th street) New York, NY 10003 DINE IN OR TAKE OUT, WE MAKE IT EASY FOR YOU TO ORDER. Order online at: www.EastVillagePizza.net or call us at 212-529-4545. Delivery is Fast & Free.
The Sauces Make the Difference
BUILD YOUR OWN BURGER
At Joy Burger Bar, we are all about customizing your burger experience. With 3 burger sizes to choose from and 9 sauces to complement your toppings, you will always get what you want.
FREE DELIVERY plus 10% OFF On any purchase of $10 and over.
ORDER ONLINE AT MIKADOSUSHIBAR.COM Unbeatable Lunch Specials starting at only $9.00!
Craft Beer 2 Wine 2 Fresh Salads 2 Hand Cut Fries Catch the game on our 40� TVs 1567 Lexington Ave, New York # (212) 289-6222 # JoyBurgerBar.com
(Comes with Soup and Salad.)
Japanese Bistro & Sushi Bar
525 6th Ave (212) 255-9981
Dining
D7 March 6–12, 2015
www.TheEpochTimes.com
As Tastes Change, Big Food Makers Try Hipster Guises By Candice Choi HUNTINGTON BEACH, Calif.—At a taco shop in Southern California, milkshakes are served in mason jars and a chalkboard menu lists “The 1%er” made with lobster meat. The logo is a pink skull and instead of buzzers, customers are given license plates so servers can identify them when bringing out orders. Nowhere is it evident that the U.S. Taco Co. is an outpost of a chain better known for cheesy gut bombs: Taco Bell. Major companies are testing whether it would pay to tuck away their world famous logos in favor of more hipster guises: PepsiCo, for instance, introduced a craft soda called Caleb’s last year and McDonald’s opened a cafe that lists lentils and eggplant on its menu. The stealth efforts reflect the pressures on the country’s biggest food makers, which are contending with the surging popularity of smaller brands that position themselves as decidedly less corporate. For big food companies, the low-key efforts are a way to feel out changing tastes and cozy up to new customers, particularly those in their 20s and 30s. Among that age group, marketing experts say there’s a growing preference for qualities like “real” and “authentic.” Additionally, millennials aren’t as impressed by big brands when it comes to food, and instead take pride in discovering and sharing new places and products with friends on social media networks. As such, Allen Adamson of Landor Associates, a brand consulting firm, said companies should keep the images for their latest efforts smaller and more niche: “You don’t want to scream from the mountain top that you’re Pepsi.” Unlike Pepsi-Cola—which has suffered sales declines since 1998, according to Beverage Digest— PepsiCo’s Caleb’s Kola comes in a glass bottle and is sweetened
AP PHOTO/JAE C. HONG
BANGKOK
STREET FARE
Heaven for Food Lovers Yaowarat is one of Bangkok’s oldest neighborhoods, founded by East Asian traders in Siam over 200 years ago. It is a heaven for food lovers, blending the centuries old Thai and East Asian influences in an eclectic mix of street vendor cuisine. Experience the authentic taste of Bangkok street fare, at Sookk.
with cane sugar instead of highfructose corn syrup. There are no signs the drink is from the maker of Mountain Dew and Gatorade, and the bottles bear the words “Honor In Craft.” Nick Hammit, who heads Caleb’s Kola at PepsiCo, said Caleb’s was the creation of a group of “Kola Nuts” at the company who were passionate about making a cola that “takes pride in every little aspect.” McDonald’s also decided not to use its name recognition when it opened The Corner late last year. The restaurant in Australia has a minimalist white exterior and serves dishes like Moroccan roast chicken, chipotle pulled pork, and lentil and eggplant salad. The only sign it’s owned by McDonald’s is the “McCafe” in small print at the bottom of the restaurant logo. McDonald’s spokeswoman Becca Hary said in an email the location is a “learning lab” for testing “new and different food and beverages never before seen in our restaurants.” The Corner comes as McDonald’s suffers ongoing sales struggles, with global sales down 1 percent last year at established locations as customer visits declined in regions around the world. For its part, Taco Bell said in an emailed statement that U.S. Taco’s opening was the result of a “segmentation study” that found some people just
Try Our Affordable Daily Lunch Specials.
Bring Sookk to you! Catering and delivery available.
Caleb’s Kola, a cane sugar-sweetened cola by PepsiCo, at U.S. Taco Co., which is owned by Taco Bell.
don’t want to eat at traditional fast-food chains. So instead of trying to win them over with Taco Bell, a team known as “intrapreneurs” at the company came up with an entirely separate concept, which charges about $3 to $4 per taco. The shop in Huntington Beach, Calif., caught the attention of Christina Kaoh, a 30-year-old research coordinator who was in the area paddle boarding with friends. “I figured it’s going to be a hip version of tacos,” Kaoh said. She only learned it was owned by Taco Bell after reading an article that mentioned the link in Mother Jones. Kaoh said she wouldn’t go back since she tries to support independent establishments, and didn’t particularly enjoy the food. The ownership of smaller brands by major corporations AP PHOTO/JAE C. HONG
Kitchen manager Joseph Aranda (2nd L) and shop manager Jason Hurtado (3rd L) take lunch orders at U.S. Taco Co.
isn’t a deal breaker, of course. In the beer industry, AnheuserBusch InBev in 2006 created Shock Top. Harry Schuhmacher, editor of Beer Business Daily, said most people probably don’t realize it’s owned by the maker of Bud Light. Even if they did, he said it wouldn’t matter now that Shock Top is established enough to have its own following. In other cases, companies acquire smaller, fast-growing rivals to tap into trends. But acquisitions can be costly and come with risks, particularly at a time when food trends seem to be changing at an accelerating pace. By developing a brand in house, companies can test the waters without making as much of a financial commitment. If they’re lucky, it takes off and becomes a hit. Still, the manufacturing of authenticity can get clumsy. Yum Brands, the parent company of Taco Bell, as well as KFC and Pizza Hut, last year opened a Vietnamese sandwich shop in Dallas, Texas. The shop’s red star logo—a common symbol of communism—immediately upset the local Vietnamese community. A food blogger for the Orange County Register called the goof by Yum “unbelievable,” noting that most the Vietnamese living overseas are refugees from the Vietnam War and hate the country’s communist government. Yum quickly apologized and removed the logo. From The Associated Press
SOOKK
2686 Broadway (Broadway & 103rd St.) New York, NY 10025 (212) 870-0253
A Turkish Feast You’ll Always Remember
Authentic Mediterranean Turkish Cuisine 2 Delicious Specialty Kebabs & Pides 2 Zucchini Pancakes 2 Decadent Homemade Specialties and Desserts 2 Catering Available
Seven’s Mediterranean Turkish Grill Rating on Trip Advisor Rating on Open Table
158 West 72nd St. NY (212) 724-4700
MEDITERRANEAN TURKISH GRILL
www.SevenTurkishGrillNYC.com
CASTILIAN SPANISH CUISINE at el Pote
Hearty, Wholesome Food from Old Spain
Classic Margherita Pizza
Chef’s Favorites Sweet Sangria
Colin Hagendorf, a New York native, sampled every slice of pizza in Manhattan for his blog. All 375 of them.
Pizza Suprema was voted the best.
Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
*
“the pizza is super thin-crust, crispy and delicious. you can smell the wood burning stove a block away...” ZAGAT USER
AS SEEN ON: The Wall Street Journal, Good Day New York, and Daily News.
(off SW corner of 31st St)
New York, NY 10001 (212)594-8939
Awarded
One of the 10
BEST PIZZAS IN NYC
*Slice Harvester 2011, selected for the plain slice.
Roasted Eggplant, Zucchini & Olives Pizza
“The wood fired oven along with the homemade cheese just can’t be beat. ” PM
“Love it. Thin crust, very good choice of topping. Unbeatable Beer pitcher price.” CB
PIZZA LOVE
Come and try for yourself. We are just beside Madison Square Garden. Since 1964.
Pizza Suprema 413 8th Ave,
Arugula, Garlic & Sunny Side Eggs Pizza
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
Cut fresh herbs onto your amazing wood fired oven pizza. Made in just 5–7 minutes.
800 6th Ave (btwn 27th & 28th St) (212) 213-5042
WaldysPizza.com
Dining
D8 March 6–12, 2015
www.TheEpochTimes.com
10 IDEAS
to Dress Up Your Oatmeal ALL PHOTOS BY MATTHEW MEAD/AP
By Alison Ladman
Any Roast. Any Brew. Always the way you want it.
OUR COFFEE IS CRAFTED FROM
SEED-TO-CUP BRAZILIA CAFE is an authentic seed-to-cup coffeehouse.
Using coffee beans sourced from the company’s own Brazilian plantation in the tropical mountain slopes of the Sul de Minas region, Brazilia offers the highest quality coffee experience in New York City.
Our Coffee Concierge can serve up a single cup using your choice of brewing method or a sampling of each Aeropress, Chemex, French Press or Hario Pourover.
Oatmeal is the vanilla ice cream of the breakfast world. Some of us like it plain and straight up, appreciating its clean, oaty flavor, its firm yet giving texture, the way it cloyingly stays in your mouth just a second longer than you think it should. And then there is the rest of humanity, those folks who—as with vanilla ice cream—treat oatmeal as a carrier for whatever you care to pile on and mix in. This list is for those folks, the people who like to dress their breakfasts to impress—or at least to taste awesome. Start with your favorite way to prepare a bowl of oatmeal, whether it’s cooked steel-cut oats, slow-cooked extra-thick oats, or a packet of instant. Jazz it up by adding any of these toppings:
TROPICAL Stir into the oatmeal 1 tablespoon of cream of coconut, then top with a spoonful of crushed pineapple and chopped toasted macadamia nuts.
BACON AND GOUDA Stir into the oatmeal a handful Try our amazing Açaí super-food bowls!
BRAZILIA CAFE Coffeehouse, Café and Marketplace
684 BROADWAY, NY 10012 (646) 852-6348 BRAZILIACAFE.COM
Banana-bread oatmeal.
of shredded aged Gouda cheese, then top with crumbled crispcooked bacon.
PUMPKIN PIE Stir in 1/4 cup canned pumpkin purée and 1/2 teaspoon pumpkin pie spice, into the oatmeal and then top with crumbled shortbread cookies.
From the juice bar to the salad bar, our foods and desserts are meticulously planned and prepared.
CARAMEL MOCHA Stir together 1 teaspoon instant coffee granules, 1 tablespoon cocoa powder, and 2 tablespoons half-and-half. Stir into the oatmeal, then drizzle the top with caramel sauce. Top with whipped cream, if desired.
SPINACH, TOMATO, AND FETA Stir in 1/4 cup chopped, cooked, well-drained spinach and 1/2 teaspoon dried oregano. Top with roasted marinated tomatoes (often available where fine olives are sold) or jarred sundried tomatoes and crumbled feta cheese.
RASPBERRY-LIME
Pork Katsu
An exceptional dish, reserved for special occasions across Japan. Try this amazing Pork Katsu at HanaMichi. Our unique preparation not only highlights pork, but also chicken, beef and vegetables! A dish worth gathering for!
Stir into the oatmeal 1/2 cup finely grated carrot, 1 teaspoon orange zest, and a handful of golden raisins. Top with toasted sunflower seeds.
HONEY-PEAR
Caramel mocha oatmeal.
Signature dishes you won’t find in other Japanese restaurants
MORNING GLORY
Mash a very ripe banana and stir into the oatmeal along with a pinch of nutmeg. Sprinkle with cinnamon-sugar and toasted walnuts.
We have an exciting menu that will enliven your pallet!
Discover a Hidden Gem in K-Town
Spoon oatmeal into an ovensafe ramekin. Sprinkle turbinado sugar over the top, then broil until golden and caramelized, 2 to 3 minutes.
BANANA BREAD
Our specialty doesn’t stop with coffee.
Katsu & Sake
BRULEE
Stir in the zest and juice of 1/2 lime and a spoonful of brown sugar. Top with a handful of fresh raspberries and a drizzle of fresh cream. From The Associated Press
“This is one of my favorite spots in K-town” – Zagat-
Tonkatsu Ramen
Best of 2011 Chosen by Groupon Covered by Zagat, Timeout New York tripadvisor, Urbanspoon
28 W 32nd Street New York, NY 10001
212.736.5393
24 Hours www.hanamichinyc.com Raspberry-lime oatmeal.
Spinach, tomato, and feta oatmeal.
Stir into the oatmeal a chopped ripe pear, drizzle with honey and top with a few slices of a brie cheese. Add shredded pan-fried prosciutto, if desired.