left: Sara Elbert and Zandi
at Brushland Eating House.
New NYC Food Halls
Savvy foodies will revel in the abundant and
eclectic options at these recently arrived food
halls. From quinoa-arugula bowls at The Little
Beet to ready-to-eat cuts at Pat LaFrieda Meat Purveyors, The Pennsy atop Penn
Station vegans, carnivores and everyone in between (thepennsy.nyc ). Great Northern
Food seasonal menu of Nordic-inspired wholesome smorgasbord of openfaced rye sandwiches, earthy salads and down the pace in Grand Central Terminal
(photo above; greatnorthernfood.com). Where SoHo meets Chinatown sits the brand-new Canal
Street Market, whose Yori Nori, Ice Cream and Jack Rudy Cocktail
not only dim sum and bubble tea but also artisan-made goods (canalstreet.market).
HAND-MADE MOUTH-BLOWN IN AUSTRIA
*Promotion valid until 12/31/2016 only at Riedel Online-Shops for purchase starting at $100.
Cannot be used in conjunction with any other promotion. The coupon has no cash value.
and onion and ser ved with fries.
not trying to stay ahead of
any Zandi says. like to
do a mix of high and low. We try to
do something for everybody, if not
Zandi believes leaving the city
allowed him and Elbert to create a
restaurant just as much about
the vibe as it is about the food.
blessed with a really captive he says. the city, people are
much more critical. Here, they walk
in, [breathe] and take it all in. They
appreciate us being here an
experience. what enjoyed
most about having a restaurant outside of the
As young chefs in big cities ponder their next moves, not going to follow the trend of years past
where big business plans and fundraising were followed by expensive
real estate deals. Those restaurants
are essentially in business for their
landlords, which a sustainable
model for hospitality work. Chefs
a nd restau rateu rs have noticed
that in 2016 the biggest changes
have occurred on the audience side.
Customers looking for good food
are indeed everywhere, from small
towns to funky neighborhoods. And
the table to farm movement is just
For more from chef, author and teacher
Andrew Zimmern, host of Bizarre
Foods on the Travel Channel, go to
I I A A T, A I I I (G AT A
SAVE $20 OFF OF YOUR NEXT PURCHASE*