A well-known coffee company is returning to its roots in New York City.
This December, Chock full o'Nuts will open its first full-service restaurant since the chain shuttered its last restaurant in 1990, company officials tell Crain's New York Business.
The 2,800-square-foot restaurant will open less than a block from the Flatiron Building in Manhattan and serve up old favorites from its last bout decades ago in the restaurant arena, Crain's said.
Can you identify the ingredients in a martini, cosmopolitan, Manhattan, Mai Tai, Long Island Iced Tea, Harvey Wallbager and more? See how well you know your cocktails.
Cocktail Ingredients Quiz
Crazy for Cosmopolitans? You'll need vodka, Cointreau or triple sec, lime juice, and one other ingredient to shake 'em up at home.
Grenadine
Orange juice
Cranberry juice
Pink grapefruit juice
Some folks get fancy with the recipe, but a traditionally-made Mai Tai gets its signature flavor from lime juice, dark rum, grenadine (or simple syrup), curacao and what other key ingredient?
Almond syrup
Mango juice
Coconut milk
Orange juice
Shaking up vodka, cream, and this variety of liqueur results in a White Russian.
Coffee
White chocolate
Vanilla
Peppermint
The rim of a Sidecar glass is coated in what tasty substance?
Sugar
Salt
Cocoa
Honey
The non-alcoholic classic Shirley Temple contains ginger ale (or lemon-lime soda), orange juice and a sweet splash of what?
Fruit punch
Cranberry juice
Grenadine
Pineapple juice
Vodka or gin would need just this ingredient to be shaken or stirred into a gimlet.
Roses Lime Juice Cordial
Olive juice
Fresh lime juice
Pickle juice
Rye (or bourbon), vermouth, bitters and a cherry are the components of which classic cocktail?
Negroni
Old Fashioned
Manhattan
Rob Roy
Mix up rum, lime and Coca-Cola to make this drink.
Cuba Libre
El Presidente
Bronx
Corpse Reviver
Mint, sugar, lime, soda water and this liquor come together to be muddled into a mojito.
Cachaca
Tequila
Rum
Pisco
Standard ingredients in a Negroni include gin, vermouth and what other liquid?
Lemon juice
Egg whites
Angostura bitters
Campari
It's not just a punchline -- the Harvey Wallbanger is a fern bar staple featuring vodka, orange juice, and this odd liqueur.
Goldschlager
Rumplemintz
Galliano
Peach Schnaaps
When this is popped into a Martini in lieu of an olive, it becomes a Gibson.
Jalapeno pepper
Lime wedge
Gherkin
Cocktail onion
James Bond may be more commonly associated with the Martini, but writer Ian Fleming also had him slugging down Vespers, which are concocted from Lillet Blanc and which two liquors?
Brandy & Scotch
Gin & Vodka
Vodka & Bourbon
Bourbon & Brandy
Mix orange juice and this spirit for a hard-hitting Screwdriver.
Rum
Vodka
Champagne
Whiskey
Sure, you could ask for a vodka & cranberry with a lime wedge, but it's much more festive to order it this way:
Greyhound
Salty Dog
Cape Cod
Madras
If you've got bourbon, mint, and a splash of soda, you're on the right track to make the Derby Day classic, a Mint Julep. What's still missing?
Lime
Sugar
Bitters
Nothing
The Bloody Mary is a brunch standard, but this addition transforms it into a hearty Bloody Bull.
Beef broth
Red Bull
A whole hot pepper
Pepper vodka
Creme de menthe and cream are terribly tasty together, but if you want a Grasshopper, hop to the store for a bottle of:
Vanilla vodka
Creme de Cacao
Green food coloring
Mint extract
A Greyhound gets its distinctive flavor from vodka and this mixer:
Sweetened lime juice
Pineapple juice
Cranberry and orange juice
Grapefruit juice
We all know that a Long Island Iced Tea has no tea in the mix, but what liquor isn't part of the standard recipe?
Piles and piles of glorious crab with a dip into Maryland's crab shacks.
Calling all mixology fans -- Manhattan will preview its namesake Cocktail Classic at a two-day event this fall.
Rejoice, Canadian expats! Coffee and donut chain Tim Hortons hits the Big Apple through Dunkin Donuts converts. More on the invasion, and even more here.
When it comes to assembling the bar for your holiday party, there's a certain list of basics you must have on hand--vodka, gin, whiskey, cola, tonic, etc. Such a bar will certainly serve to make a decent drink and satisfy most customers, but won't add anything special to the festivities. The easiest--and cheapest--way to add a little magic is with unusual mixers. Here's five that will add a twist to your cocktail menu.
1. Canada Dry Sparkling Green Tea Ginger Ale It mixes equally well with bourbon, vodka and light rum and works nicely in a punch. The antioxidants listed on the bottle may come in handy when battling the holidays' excesses, but the large amount of sugar won't help with that Christmas waistline.
2. Sence Rose Petal Nectar If you wish to offer chick drinks that are more Deneuve/Dietrich than Carrie Bradshaw, rose petal nectar can come in handy. Try the elegant American Beauty--not the brandy version, but one made with vanilla vodka, lemon juice and rose petal nectar.
Cafeteria is a restaurant in New York's fabulous Chelsea area. Open 24 hours a day, seven days a week, Cafeteria caters not only to its trendy local neighborhood, but to the nearby Meatpacking District where people party till all hours, and to the rest of the night owls (and jet-lagged) in the city.
P-Diddy is reportedly a fan, and celebrity spottings are not uncommon. Most importantly, the food is great. Sometimes you need meatloaf (pictured) at 6am. And that can be hard to find.
According to manager Lori Kistner, the two must-try items on the menu are the Meatloaf and Mac and Cheese. They offer three Mac and Cheese varieties: Original, Gouda & Bacon, and Truffle Oil. And don't miss the desserts. Deep fried Oreos? Breakfast of champions!
See all three, as well as some other delicious-looking items and an interior shot in the gallery below. Cafeteria is located at 119 Seventh Avenue on the corner of 17th Street in Manhattan.
This past Monday was the beginning of autumn, which in years past been somewhat of a sad time for my meat and fire loving alter ego, Joey Deckle, because it marks the end of the competitive barbecuing season. But not this time around. For in addition to being the start of fall and the autumnal equinox, Monday was also Il Buco's fifth annual Sagra del Maiale, or pig festival. There's nothing quite like an afternoon spent on a downtown Manhattan street eating roast pork with a bunch of like-minded carnivores to cure the end-of-summer blues.
This wasn't just any old roast pig though, it was a heritage breed called a Farmer's Cross, or Crossabaw. For those of you not up on heritage hogs, a Crossabaw is breed based on the Ossabaw blood line, the very pig Peter Kaminsky praised in his book Pig Perfect. It yields exceptionally rich moist meat and luscious fat. Lest I forget, it wasn't exactly a tiny pig either, it weighed in at 200 pounds. Such a beast would take a good 24 hours if it were to be cooked over smoke. When I asked Chef Ignacio Mattos how long it would take, he responded, "That's a good question. Hopefully about six-and-a-half hours. It's going on at 6 a.m."
The reason behind such a relatively short cooking time for such a large hog? A cooking method known as infernillo, literally little hell. When Chef Mattos told me that it took some 400 pounds of fuel, including lump charcoal and oak and cherry wood to cook the beast, I thought it sounded more like a big hell. Infernillo, is an Incan method of cooking that Chef Mattos learned from his mentor, the Uruguayan chef, Frances Mallmann. Essentially it involves roasting the pig on a shelf with an intense wood fire above and another below. Chef Mattos butterflied his Crossabaw and then seasoned it with rosemary, fennel pollen, garlic, olive oil, salt and pepper. The intense heat yielded some incredibly crunchy skin.
On June 29th, 2007, Mark Malkoff, a filmmaker and comedian out of New York City, did one of those things that people do mostly to prove that it can be done. He went to 171 Starbucks in Manhattan in a single day and made a short film about it.
Mark purchased (spending $369.14) and consumed food or drink at every one of those Starbucks and has the receipts to prove it. He traveled around the city on bike for the first 14 hours of the tour, but became so dehydrated and disoriented from the caffeine that the film crew brought a car in to help him finish the day. He first developed the idea while passing multiple Starbucks on his way to work.
David Wondrich, the drinks guy at Esquire, wrote one of the best cocktails books in the past quarter century, Esquire Drinks, and he says that if you want a proper Manhattan, you have to skip the cherries and add more Vermouth. After the jump, his recipe.
The Manhattan Trader Joe's location has
been open for about 7 weeks now and Manhattanites have been acting like kids with a candy store, talking excitedly,
lining up to get in, etc. It has been all over the papers, the news and the blogs and, believe it or not, we
all know it's there.
Well, not all of us. Alex Kuczynski, of the New York Times, wasn't going to let
the opening - already old news - go by without tossing yet another 2¢ into the paper. She missed the grand opening
and only recently was able to check out the store. This would be fine - great, even - if she picked up on new products
or a new trend. Unfortunately, she didn't and we were treated to an account of the fact that bought almonds, the cheese
crunchies, spinach artichoke dip, double cream brie and cheap wine. Congrats, Alex. You figured out that Trader Joe's
has good products at good prices.
Now, please, tell us something that we didn't already know.
A
while back I experienced a dim sum epiphany in the form of pear-shaped dumplings at a spot in Manhattan's Chinatown.
I'm pleased to report that the same place, Jing Fong, has
provided yet another surprise.
When my yum cha buddies
and I saw this dish rolling by, we wiped the drool off our chins and waved down the lady. At first glance, it
looked like a large open-faced dumpling. Digging into it revealed that it was a taro cake flecked with bits of meat
(perhaps Chinese ham) crowned with a mixture of ground meat, bits of lop chong, pieces of mushroom
and other goodies. As with all good taro cake, the interplay of the sweet, soft taro with the salty, savory ingredients
was spot on. But this version was exquisite: a taro cake fit for a king.
As of 9am, the Trader Joe's at 142 East 14th Street in Manhattan is officially open. It is located in the
Palladium building, which according to Tracking Trader Joe's is also a
college dorm. The TJs covers between 12,000 and 15,000 square feet and is divided into two stores, one of which sells
only wine and liquors, while the main store sells beer. Now New Yorkers can see what everyone has been raving about -
get down to Union Square and check out the store!
Store hours are 9am-10pm daily. The wine store will be open from 9am-10 pm Monday-Saturday and 12pm-9pm Sunday.
In anticipation of the opening of the Manhattan Trader Joe's location, it seems
that New Yorkers are eager to find out what will be in store for them. Since not everyone could wait, a very lucky New
York Times reporter headed out to Southern California to see what all the fuss was about at Trader Joe's headquarters. While there, she met the
tasting panel and learned the process that all Trader Joe's products go through on their way to the shelves and into
the baskets of customers. Trader Joe's is always rotating out the bottom 10 percent of their products, about 300 of
their 3,000 or so items that are stocked in their stores, so the tasting panel keeps busy. The regularly gather at the
company's headquarters - during breaks when they are not scouring the globe for new products and ideas - to taste test
everything from whole wheat pasta to truffled cheeses and to discern whether it is possible to replicate a particular
Italian cafe's tiramisu into a premade frozen food while preserving the taste. The goal of the tasting panel and of the
chain as a whole is to foster and facilitate a love of cooking in the people who shop at the store. While it may not
rival the passion of the Hawaiian shirt-clad staff, it's certainly a passion that is catching because Trader Joe's
customers are some of the most loyal and dedicated in the industry.
Many Manhattanites are looking forward to the new Trader Joe's in their neighborhood, but
not everyone in the city is familiar with the options that the specialty grocer offers. In fact, residents of Madison,
Wisconsin may not be sure what is in store for them when their Trader Joe's opens, either. To
be sure, we coveralotofit here at Slashfood, but there is a lot
to learn about the way the grocer operates. The blogger at cardhouse has put
together a frequent shopper's guide to Trader Joe's that outlines
some of the high and low points of the store. Among the highs are some of their excellent products, like Trader Joe's
Smokey Black Bean Dip and Trader Joe's Banana Waffles. Low points include their annoying tendency to replace name-brand
products with store-brand clones. Is it worth it? Only time and experience will convince Trader Joe's newbies for
sure.
I went to
graduate school in Philadelphia, and lived only a few blocks from the famed La
Colombe Torrefaction. I was a student, it was far too hip for me - but I did stop in once or twice for a croissant
and what Food & Wine Magazine calls their "silky cappuccino," naming the caffeinated hotspot the
top U.S. coffee "bar."
As I've only quaffed java at one of their top five spots, though, I can hardly be a judge. What do you all think:
are they missing anyplace else that's truly paradise in a French Press?
When it comes to assembling the bar for your holiday party, there's a certain list of basics you must have on hand--vodka, gin, whiskey, cola, tonic, etc. Such a bar will certainly serve to make a decent drink and satisfy most customers, but won't add anything special to the festivities. The easiest--and cheapest--way to add a little magic is with unusual mixers. Here's five that will add a twist to your cocktail menu.
Cafeteria rocks.
David Wondrich, the drinks guy at Esquire, wrote one of the best cocktails books in the past quarter century, Esquire Drinks, and he says that if you want a proper Manhattan, you have to skip the cherries and add more Vermouth. After the jump, his recipe.
Add wine to your weeknight meals, including Glazed Carrots, Red Wine Chicken, and Fruit Soup with Port. 
The Manhattan Trader Joe's location has
been open for about 7 weeks now and Manhattanites have been acting like kids with a candy store, talking excitedly,
lining up to get in, etc. It has been all over the papers, the news and the blogs and, believe it or not, we
all know it's there. 
A
while back I experienced a dim sum epiphany in the form of pear-shaped dumplings at a spot in Manhattan's Chinatown.
I'm pleased to report that the same place, Jing Fong, has
provided yet another surprise.
As of 9am, the Trader Joe's at 142 East 14th Street in Manhattan is officially open. It is located in the
Palladium building, which according to Tracking Trader Joe's is also a
college dorm. The TJs covers between 12,000 and 15,000 square feet and is divided into two stores, one of which sells
only wine and liquors, while the main store sells beer. Now New Yorkers can see what everyone has been raving about -
get down to Union Square and check out the store! 
In anticipation of the opening of the Manhattan Trader Joe's location, it seems
that New Yorkers are eager to find out what will be in store for them. Since not everyone could wait, a very lucky New
York Times reporter headed out to Southern California to see what all the fuss was about at Trader Joe's headquarters. While there, she met the
tasting panel and learned the process that all Trader Joe's products go through on their way to the shelves and into
the baskets of customers. Trader Joe's is always rotating out the bottom 10 percent of their products, about 300 of
their 3,000 or so items that are stocked in their stores, so the tasting panel keeps busy. The regularly gather at the
company's headquarters - during breaks when they are not scouring the globe for new products and ideas - to taste test
everything from whole wheat pasta to truffled cheeses and to discern whether it is possible to replicate a particular
Italian cafe's tiramisu into a premade frozen food while preserving the taste. The goal of the tasting panel and of the
chain as a whole is to foster and facilitate a love of cooking in the people who shop at the store. While it may not
rival the passion of the Hawaiian shirt-clad staff, it's certainly a passion that is catching because Trader Joe's
customers are some of the most loyal and dedicated in the industry. 
Many Manhattanites are looking forward to the new Trader Joe's in their neighborhood, but
not everyone in the city is familiar with the options that the specialty grocer offers. In fact, residents of Madison,
Wisconsin may not be sure what is in store for them when their Trader Joe's opens, either. To
be sure, we cover a lot of it here at Slashfood, but there is a lot
to learn about the way the grocer operates. The blogger at cardhouse has put
together a frequent shopper's guide to Trader Joe's that outlines
some of the high and low points of the store. Among the highs are some of their excellent products, like Trader Joe's
Smokey Black Bean Dip and Trader Joe's Banana Waffles. Low points include their annoying tendency to replace name-brand
products with store-brand clones. Is it worth it? Only time and experience will convince Trader Joe's newbies for
sure.
I went to
graduate school in Philadelphia, and lived only a few blocks from the famed La
Colombe Torrefaction. I was a student, it was far too hip for me - but I did stop in once or twice for a croissant
and what Food & Wine Magazine calls their "silky cappuccino," naming the caffeinated hotspot the
top U.S. coffee "bar."
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