New York City

Thierry Henry admits it is a good move by MLS to bring in a second side in New York but insists he is only focused on New York Red Bulls at the moment. read more

Quincy, M.E. + Inception + St. Peter + Reservoir Dogs II + a cameo appearance by Snake 'n' Bacon + some other stuff = Michael Kupperman's new online comic book thingy (because Houghton Mifflin decided publishing this story would be too legally risky) "Quinception" More Kupperman... Previously here: S&B, the Whatsisname Collection "Moon 69: The True Story of the 1969 Moon Launch" from Tales Designed to Thrizzle #8 (both the story and the issue are nominated for Eisner Awards) The Spoily Brats (a partially-published series presented here closer to its entirety) "The Official New York City Police Detective Book of Murder Scene Quips" (note: it's NEW YORK Police, so DON'T even think about Roger Daltrey screaming "YEAAAAH" while reading these) From TV Funhouse: Pablo Picasso: His Amazing Life, Captain Marginal Miscellaneous Comics, Magazine Cartoons (including some New Yorker rejects) and much much more at his Squarespace Site. His Tumblr, where it is often hard to tell the difference between 'found items' and his own creations. And A Big Think Interview so you can see the man behind the Snake & Bacon & Quincy & otherstuff.

A smart. subversive campaign for PBS TV went up this week in the New York City subway system. The latest entry in the "_______ Wars" genre. Channel 13 is the local PBS station here in New York City.Media outlets — newspapers, magazines, TV stations, websites — are notoriously inept at advertising themselves.(The MSNBC — "Lean Forward" campaign is one recent example. Here's another one: this strange ransom note ad via America's Magazine Publishers.)This is one of the best media ad campaigns I've ever seen. Perfection.If you know the responsible ad agency, please comment.UPDATE: It's London's CHI and Partners, who recently opened a Manhattan office. "CLEAN UP ON EVERY AISLE" View Entire List › Via: infinitespacepodcast.tumblr.com

When he’s asked, as he often is these days, about the much-anticipated smackdown between Danny Meyer’s East Coast Shake Shack franchise and his West Coast Umami Burger, which is coming this summer to a New York neighborhood near you, Adam Fleischman likes to make a few things clear. First off, he wants New Yorkers to know that his L.A. Umami ­Burger empire—which has grown, in just four short years, from a $40,000 ­investment to a multimillion-dollar enterprise with madly popular, ever-multiplying outlets in San Francisco and Miami—isn’t a burger joint in the usual ho-hum, ­utilitarian way. “Burger chains like Shake Shack are all designed the same,” he explains. “The food is all designed to taste the same. We don’t do that. Each of our restaurants has its own character. We want our customers to have a unique experience. We wanted to be a restaurant group, not a chain.” Then there’s the delicate matter of ­distinguishing between Danny Meyer, whom Fleischman admires, and Danny Meyer’s ShackBurger, which he admires slightly less. Like Meyer, 42-year-old Fleischman is an outsider from the provinces (Meyer left St. Louis for New York in his twenties; Fleischman was born in Queens and grew up in the suburbs of D.C.). And like Meyer, he’s a stickler for a relentlessly cheery brand of customer service and is famous for micromanaging every last detail of his restaurants. But when it comes to the iconic American hamburger, the two restaurateurs have radically different visions. Meyer’s ShackBurger is an ode to the middle-American burger shacks of his youth. Fleischman’s goal, in creating his original Umami Burger, was to take the same nostalgic template—the store-bought bun; the pale, not-quite-fresh tomato; the prepackaged patty; the processed yellow cheese—and blow it, politely, to smithereens. “When I created the Umami Burger, I wanted a forward-­looking burger,” he tells me. “I wanted a burger that was global and that had all sorts of modern influences.” And Fleischman’s Umami Burger—which, according to legend, he invented, with no prior culinary training, in his home kitchen using ingredients rich in the mysterious, controversial Japanese “fifth taste” called umami—turned the L.A. burger world on its ear more or less overnight. Since its debut in 2009, local celebrities (Ashton Kutcher, Jay Leno) and chefs (L.A.’s popular Michael Voltaggio) have attested to its addictive powers, and several highbrow critics, including skeptical New Yorkers like GQ’s Alan Richman, have declared it the finest burger in all the land. Now, if Fleischman’s carefully plotted umamification of the Eastern Seaboard goes according to plan, it’s New York’s turn. Never mind that the two coasts are deeply territorial when it comes to their burgers (there’s a reason Shake Shack has never gone into California and In-N-Out Burger has never come here). Never mind, also, that New York has been a dead end for ambitious, cutting-edge cooks from out of town (there’s a reason the canny Wolfgang Puck, to whom Fleischman is often compared, never really brought his newfangled pizzas here), and that New Yorkers, like Los Angelenos, have been experiencing their own profound haute-burger renaissance over the past ten years. This July Fleischman and his major investors, SBE and the Fortress Investment Group, will start opening their Umami Burger restaurants in the city, with more possibly to come. The New York locations—chosen for maximum buzzy impact by Fleischman himself—are a Williamsburg spot on North 4th Street, a Sixth Avenue Umami Burger in the West Village, and a third, next year, at the World Financial Center in Battery Park City, coincidentally around the corner from a Shake Shack. They will be sit-down establishments—except for the Ba

Let's face it: Everything tastes better on a kebab. And this summer is full of new offerings, from a vegan take on the classic Push-Pop to tonkatsu corn dogs. Click through the gallery ahead for the best in this season's one-handed eating. *This article originally appeared in the June 3, 2013 issue of New York Magazine. Read more posts by Jenny MillerFiled Under: summer guide 2013, alchemy creamery, asiadog, food on a stick, landhaus, momofuku milk bar, pie corps, slideshow, stix mediterranean grill

"I'm hurting the team." - CC Sabathia - SNY.tv

Duke, Syracuse square off in lax title game - SNY.tv: For Duke and Syracuse, the road to the NCAA title game was a difficult one. But the two traditional lacrosse powerhouses will play for a championship on Monday at 1 p.m. With a win, coach John Danowski and the Blue Devils can secure their second title in four years. More »

Submitted by James E. Miller of the Ludwig von Mises Institute of Canada, The old idiom “you can lead a horse to water, but not make him drink” has proven itself true in the course of human learning. Or rather, it would be more accurate to label it man’s inability to learn from mistakes. You can hold a mirror up to grotesque instances of hypocrisy, but most men will remain mules – stubborn in their prejudice and beliefs. The ability to heed lessons from blunders is, often times, a skill unable to be mastered by the mass populace. A child might learn to not touch a searingly hot stove, but adults are apt to accept their condition of intellectual stupor – even when it proves painful. It’s said the market process accounts for mistakes through the imposition of cost. This is true inasmuch as hemorrhaging income will inevitably result in bankruptcy. The problem is, man was not gifted with the same incentive to disregard plainly untrue, and even destructive, ideas. Like an abusive lover or a fond memory, the draw of allurement can be too intoxicating to let go. The innate learning process becomes corrupted in favor of emotional succor that accompanies comforting beliefs. Take frail womanizer and disgraced Congressman Anthony Weiner. His announcement to seek the Mayor’s office in New York City brought about plenty of jokes at the expense of his anatomy-sounding name. Rumours have swirled about his possible run for months. At first, they were dismissed due to the sexual exploits that forced him from office. Now he is pulling an about face à la Bill Clinton and attempting to lift his public perception back from the toilet. Seeing as how Weiner’s wife (that just rolls off the tongue, doesn’t it?) is a former aide to Hillary “no shame” Clinton, the crushing ignominy of her husband’s pathetic attempt to woo over girls will be suppressed. There is little doubt Weiner will be crowned king of the Big Apple considering the city’s affinity for sleazebag politicians. After the Stalin-esque reign of tyrant Bloomberg, a philanderer who never made a dime in honest cash will seem like the second coming. The lies, theft, and heap of unscrupulous behavior that defines the state will continue under Weiner’s watch. Except this time, New Yorkers will feel warm and fuzzy over giving someone a second chance; even as Weiner deserves as much forgiveness as former Governor and escort-lover Eliot Spitzer. Which means the charade of being a reformed “family man” will go uncontested. Weiner’s second coming (it is impossible to reference the guy without inadvertently writing a mind-gutter pun), touched by cognitive amnesia as it is, is mild relative to fellow political events. In the sociopath abode known as Congress, the gears of war are slowly turning for military intervention in Syria. The usual cabal of blood-dining war worshippers is sniffing out their next feast, all the while pressuring President Obama into interposing democracy in heart of the Middle East with the barrel of an M16. The Senate Foreign Relations Committee, in a 15-3 vote, passed a bill that would arm rebels who are fighting to overthrow Bashar al-Assad. The alliance of Syrian dissidents with radical Islamic elements, including Al-Qaeda and Jabhat al-Nusra, does not weigh on the brains of elected imperialists. Supremacy is their target and whatever crazed, lunatic faction wishes to assist is given support. Even this author will admit his own forgetfulness and ask: why are these Senators not yet behind bars, or worse, been assassinated by drone strike? The Department of Justice just confirmed the U.S. government was responsible for the murder of four citizens on account of their affiliation to terrorism – namely Al-Qaeda. These deaths were known about previously, but only now has Uncle Sam owned up to the deed. Anwar Awlaki, the most famous of these victims, was afforded no due process and was killed based simply off anti-American speeches. So why are Senators, who don’t just speak of puttin

New Orleans Sno-ball In NOLA, recipes for sno-ball syrups are closely guarded. That’s because the housemade concoctions are what differentiate one sno-ball maker from the next. Imperial Woodpecker Sno-Balls owner Neesa Peterson, a New Orleans native, toys with tribute flavors, including king cake and chicory coffee cream, but also delivers the classics (wild strawberry, cherry). Her ice (pictured), shaved from a SnoWizard machine, is almost as light as the Chinese-food takeout box she serves it in. From $5; follow @imperialsno for locations. Filipino Halo-Halo The name means “mix-mix” in Tagalog; accordingly, the hodgepodge of toppings include jackfruit, sweet potato, and jellylike bricks of nata de coco. At Pig and Khao, the halo-halo’s heap of crumbly ice is showered with pinipig (crisped rice) and cubes of leche flan and plantain; drizzled with condensed milk; and, in one glorious last touch, crowned with a petite scoop of smoky-sweet ube ice cream, held in place by macapuno (slivers of sweetened coconut meat). $8; 68 Clinton St., nr. Rivington St.; 212-920-4485. Malaysian Ais Kacang This snowy snack, similar to Taiwan’s baobing, is frequently found on the streets of Malaysia and Singapore. At Nyonya in Chinatown, the mixed ice is authentically stirred with red-rose syrup; added are slippery grass jelly, palm seeds, sweet corn, red beans, and jelly candies. Should you take one to go, it will come in a cup—turn it upside down in a bowl and let the floral syrup seep into the ice and blend with the toppings. $3.75; 199 Grand St., nr. Mott St.; 212-334-3669. Colombian Cholado The heaviest of all the ices, this Colombian street snack eats like a meal. At El Palacio de los Cholados in Jackson Heights, the dessert is layered in a tall cup, with crunchy, juice-infused ice on the bottom (typically passion fruit or mora, a Colombian blackberry) and hunks of banana, pineapple, and strawberry on top. Shredded coconut, a dousing of sweetened condensed milk, and a single Maraschino cherry tie it all together. $6; 83-18 Northern Blvd., Jackson Heights; 917-436-5649. Taiwanese Baobing The best iterations use powdery ice, though it’s not uncommon to find rockier blends. It’s the multitude of toppings, however, that really sets this ice apart. At Excellent Pork Chop House in Chinatown, a Styrofoam bowl of crunchy shavings are flavored by a syrup redolent of brown sugar and decked with your choice of sweet beans, grass jelly, cut fruit, taro, tapioca, and corn. $3.50 for three toppings; 3 Doyers St., nr. Bowery; 212-791-7007. Japanese Kakigori The most minimalist of the lot, this fluffy ice is usually squirted with flavored syrup and then topped with adzuki beans. At ChikaLicious Dessert Club, co-owners Chika and Don Tillman offer multiple flavors, but homemade green-tea syrup with adzukis is the most popular. One deviation from authenticity: Within the mound of feathery shaved ice lurks rich, creamy vanilla-bean soft serve. Eat it quickly, or wait for it to puddle to the consistency of wet frosting. $7.95; 204 E. 10th St., nr. Second Ave.; 212-475-0929. Hawaiian Shave Ice New York may have its pizza debates, but in Hawaii, locals stump for the best syrup-drenched “shave ice”—note the dropped d, or you’ll sound like a tourist. Step up to the window at Brooklyn’s Eton for an eight-inch-tall heap of shavings—not quite fleecy yet still incredibly soft. They’ll splash it with syrup (litchi, guava, and, soon, salted dried plum), then dish out toppings. Skip the mochi in favor of condensed milk, which lends a creamy-sweet finish. From $3.50; 359 Sackett St., nr. Smith St., Cobble Hill; 718-222-2999. New York Shave Ice While street carts have been shilling Mexican raspados and Italian ices (not actually shaved ice) for decades, the most progressive local ices come from People’s Pops. The company hand-scrapes its ice with

Because strippers are going to miss the Fleet Week sailors this year, check out today's end-of-day links: Pratt cats, smartphone photo 311 complaints and a monkey takes a bath. Don't forget to follow Gothamist on Twitter and like us on Facebook. You can also get the top stories mailed to you—sign up here. [ more › ]