Restaurants

[Photo via Park Slope Patrick Stewart] When the third day of the second annual Brooklyn foodie shitshow The Great GoogaMooga was cancelled due to weather, potential festival-goers were bummed, food vendors were pissed, and pretty much everybody was cranky about all that wasted food. If there's any silver lining in this, it's that at least organizers Superfly—while failing for a second year in a row to throw an uncontroversial food festival—were at least able to get some of that food into the hands of deserved charities, including the Food Bank for New York City. Gothamist gets a rundown from City Harvest, which reportedly got 2,500 pounds of food out of the deal, but much, much more than that was wasted both during the chaos of the initial cancellation and because food banks are restricted in terms of what donations they can accept. And of course that will probably do little to allay the anger of food vendors, many of whom are, like Brindle Room, out well over $10,000, despite being told it was a "rain or shine" event. Unsurprisingly, many are beginning to question whether or not Superfly should try to bring the Not-So-Great GoogaMooga back for a third year. Grub Street, for one, argues that it's time for the Moog to give up the ghost, noting that, in addition to the food waste and two disastrous years in a row, the festival simply isn't bringing anything unique to the New York dining scene. Add this to increasingly vocal critics citing concerns about using a public park for a for-profit event, which only brings in $75,000 at most for the park, it might just not be worth it. Event co-founder Jonathan Meyers, meanwhile, tells Gothamist that they need to assess this year's event before deciding whether or not to return. If it doesn't return, there's a definite precedent for that for Superfly: Despite the promoters' success with Bonnaroo and other festivals, it ran Vegoose in Las Vegas for just three years. A big part of that decision will likely be affected by whether or not Superfly's GoogaMooga follow-up in Chicago encounters similar issues. Time will tell whether or not it returns, but for now everyone can do those vendors a solid by eating everything. Of note: Red Hook Lobster Pound's truck is in Midtown today with $12 lobster rolls, while a whole slew of places, like P.J. Clarke's, OTB, Fedora, and others, are selling oysters that went unsold on Sunday. Know of any other ongoing GoogaMooga-related deals? Send them to the tipline. · GoogaMooga Rainout Hangover: Wasted Food, Livid Vendors [Gothamist] · After Two Years of Problems, Is It Time for GoogaMooga to Give Up? [Grub Street] · All Coverage of The Great GoogaMooga [~ENY~]

Operation BBQ Relief is an amazing group of competition BBQ enthusiasts who use their skills an passion for cooking to serve the victim of natural disasters along with the important first responders. In less than 12 hours Operation BBQ Relief has mobilized and will be onsite and serving meals sometime today in Moore, Oklahoma. The organization needs your help and donations. If you can help click either of the graphics and you'll jump to where you can give. Here is some more information about Operation BBQ Relief from their website: Operation BBQ Relief is a 501(c)3 not-for-profit corporation founded in May, 2011 in response to a need for relief efforts in tornado-stricken Joplin, Missouri. On Sunday evening, May 22, a massive multi-vortex EF5 tornado plowed through the southwest Missouri community of about 50,000 residents, killing over 140 people and injuring more than 1,000. It left a path of almost total destruction six miles long and over a half mile wide. It is now classified as the second deadliest tornado in U.S. history. In the wake of this nearly unprecedented destruction, competition barbecue teams from eight states answered the call to help feed displaced families and police, fire, National Guard and emergency personnel. The group, headed by Stan Hays (County Line Smokers), Jeff Stith (Big Creek BBQ) and Will Cleaver (Sticks N Chicks BBQ), was able to serve over 120,000 barbecue meals in less than two weeks during the operation in Joplin. Food was served from our location in the community and delivered to shelters, hospitals, senior living communities and the Humane Society. Volunteers also loaded food into vehicles and delivered directly to families in the impacted areas within the tornado’s footprint. The operation was made possible by many businesses who contributed food and supplies and people from across the country who donated cash. As a result of efforts in Joplin, Operation BBQ Relief was born. The Joplin operation will be used as a model for future disasters such as hurricanes, wildfires, earthquakes, floods and other tornados. We are a not-for-profit corporation registered in all fifty states and ready to respond to natural disaster emergencies across the United States. Our Vision: The vision of Operation BBQ Relief is that all people involved in relief efforts during natural disasters will understand the true meaning of compassion for those who have lost possessions and loved ones and that they will further utilize all of their God-given skills and abilities to better the lives of those affected. Our Mission: The mission of Operation BBQ Relief is to provide compassion and to offer hope and friendship to those whose lives have been affected by natural disasters across the United States through our expertise in cooking and catering barbecue meals and our ability to quickly mobilize our teams into any area where nature disrupts and tears apart the lives of Americans. Our Values: We value honesty, compassion, friendship, hard work and respect for others and for resources with which we are provided. Decisions and actions of Operation BBQ Relief will always be made and carried out with these values in mind. We want the communities we serve to be able to state without reservation that Operation BBQ Relief upheld these values while making a positive impact in the lives of their citizens.The post Operation BBQ Relief On The Move To Moore, Oklahoma appeared first on Embers and Flame.

Some troubling news out of Soho: The Post hears a rumor that John McDonald and Josh Capon's power lunch destination/perpetual hot spot Lure Fishbar is in danger of closing this fall because of a steep rent hike. Word on the street is that landlord Peter Brant, who also owns Interview magazine, plans to increase the rent by an "exorbitant amount," and that proprietor John McDonald might be forced to close the restaurant when the lease is up due to the extreme rent spike. Lure attracts a steady stream of tech young guns, media power players, fashion world personalities, moguls, politicians, and celebrities — the kind of people that read, write, and appear in Brant's magazine. McDonald has deep roots in the neighborhood, and his establishments are beloved by the people that live and work there. McDonald and Brant declined to comment on the rumors, but presumably, Brant's only motivation behind spiking the rent would be to get a business that is not a restaurant in this space. It would be a shame to lose that dining room — it's a modern classic. As a response the gossip, loyal customers started a #savelurefishbar hashtag to show their solidarity with the restaurant. Here's a glimpse at the outrage from the various power players that dine there: Don't let the ultimate NYC downtown media hotspot close! #SAVELUREFISHBAR— whitney fishman (@whitneyfishman) May 20, 2013 I have way too much experience dealing with landlords to believe this will achieve much but... #SaveLureFishbar— Shane Davis (@ShaneEvanDavis) May 20, 2013 Just got news of this... It had better not be true!! #SaveLureFishbar @lurefishbar— Cody Pruitt (@CodyBespoke) May 20, 2013 #saveLurefishbar #saveLurefishbar please! I need oyster happy hour in my life. @lurefishbar— Carolyn Renny (@_CRenny) May 20, 2013 Crazy New York rent hikes threatening to put @lurefishbar out of business. @nycmayorsoffice need to control this! #savelurefishbar— Samo (@SamUKsays) May 20, 2013 Real opportunity here for Peter Brant to be a hero with the Internet/Media worlds of NYC. #SaveLureFishbar— Brooke Hammerling (@brooke) May 20, 2013 @nickl @lurefishbar #SAVELUREFISHBAR It is our home. CRAZYPANTS.— Brooke Hammerling (@brooke) May 20, 2013 We all need to #saveLurefishbar Soho will not be the same without that spot in that location! @lurefishbar— Scott Lipps (@Scottlipps) May 20, 2013 i'd hate to have to cancel my @interviewmag subscription@lurefishbarbit.ly/10DC5aE#SaveLureFishBar— erichad (@erichad) May 21, 2013 What would SoHo be w/o @lurefishbar at Prince & Mercer?! Read bit.ly/10DC5aE & tweet #SaveLureFishBar to show your love & support!— Desiree Gruber (@desireegruber) May 20, 2013 · A&F takes hit on fat [NYP] · All Coverage of Lure Fishbar [~ENY~] [Krieger]

Illustrations by Lila Volkas (click on any image to view larger versions and activate slideshow) Last summer, as my daughter Lila unpacked on her return from another year of college in Canada and a stint WWOOFING on an organic farm, she plucked from her backpack a large Ziplock bag encasing a strange, slimy, dripping pancake and held it up to my face, declaring proudly, “Look at my baby!” I admit I recoiled with a gasp, as I managed, “What is that thing?” “Oh, Mom, “ sighed Lila, like it was so obvious, “That’s my Kombucha SCOBY!” Since I was uninitiated to the delights of the fermented, fizzy drink with a long history and the recent surge in popularity, Lila was eager to share her discovery from the organic farm of how easy (and cheap) it is to make your own kombucha with only water, tea and sugar. As we searched our shelves for a suitable jar and a cotton cloth, she raved about the health benefits (still in dispute) and how drinking some kombucha every day made her feel so good. After brewing a gallon of tea, adding a cup of sugar and letting it cool completely, I watched Lila pour the sweetened tea into our largest mason jar and gently place the slippery SCOBY (Symbiotic Colony Of Bacteria and Yeast) to float on top of the liquid. She covered the mouth of the jar with a cotton dishcloth and secured with a rubber band. “Now we just have to wait for seven days.” Decanting the bubbling golden brew a week later, I sipped the earthy tang of a zingy, apple cider. Maybe I’m suggestible, but after a small glass, I felt re-energized. A few weeks later, as Lila was packing for her job as an art instructor at a summer camp in Yosemite, she broke the news, “You’re going to have to take care of my SCOBYs while I’m gone for two months and whatever you do, don’t let them die!” As I surveyed the brood of SCOBYs (which, like rabbits, had multiplied and now occupied all of our glass pitchers) I was suddenly flooded with memories of the traumatic summer when I was nine and volunteered to feed my neighbor’s fish, while they were on vacation. One morning, to my horror, I discovered dead fishies floating atop a tank of black water. I don’t think my neighbors spoke to me again. Luckily, Lila left me with detailed drawings and instructions and all went well during her absence. Seems my maternal instincts are still intact. When she returned home, however, I pointed out a few worrisome threads hanging off the bottom of a SCOBY, but Lila reassured me they were a normal part of the yeast and not mold. Last September, as Lila packed to go back to school, she offered me my own SCOBY, but I declined, because of impending trips away from home. (I know now could have set up a SCOBY hotel) Meanwhile back at UBC in Vancouver, Lila became active in Sprouts, their volunteer-run, organic café and gave kombucha making workshops to curious Canadians, including lists of do’s and don’ts (e.g., only clean your bottles with hot water, never use soap). She had intentionally expanded her SCOBY family in the intervening months so she could give each of the 30 attendees their own baby SCOBY to take home. While she was away at school, I missed the bubbly, revitalizing beverage and tried store-bought kombucha but nothing hit the spot like Lila’s brew. Lila is back for the summer now and our fridge is once more full of her concoctions, this time, flavored with ginger and lemon or blueberries and chia seeds. Soon she’ll be leaving for her summer camp job and I’ll be in charge of the little rascals again. This time, I’m ready. Instead of regarding the jellyfish-like blobs with distaste, I now welcome them as a part of the family who inhabits half our pantry. And I thank my daughter for her willingness to let me mother her “kids.”

Revlon's latest offering into the BB cream category—Revlon PhotoReady BB Cream™ Skin Perfector—will have you confident that skin looks flawless and radiant, in any light. It hydrates like a moisturizer, smoothes skin like a primer, covers like a foundation, and blurs flaws like a concealer, all while protecting skin with Broad Spectrum SPF 30. In celebration of beauty's greatest modern marvel, we've put together a guide to some of the best places to have brunch and go shopping with the ladies in NYC. Hit them two at a time, or all at once, but be sure to factor in some quality BB time wherever you are. Click here to view the map.

San Francisco needs more rooftop bars. Medjool, the central Mission hotspot that closed last year, wasn't always the best ambassador, however. The very idea seemed to have gone before the NIMBY...

My search for the best falafel in New York continues…. Upon entering Alfanoose, I thought I’d get something you don’t usually get with falafel: table service. The large dining room is unusual for a falafel joint in NYC, tying into its old history of being traditionally a street food. My instincts were wrong at Alfanoose. You still had to approach a counter at the back of the long dining room to place your order, pay, and wait for the preparation before you can take a load off and start munching. Still, unlike most establishments that serve falafel, Alfanoose did offer a comfortable environment to enjoy the sandwich. Focusing on Lebanese food, Alfanoose has been very popular since they opened downtown in 1999. They even expanded a few years ago to this larger restaurant space from a more expected take-out joint down the street. It’s only recently that I’ve started spending more time in the Financial District (giving food cart tours) so it’s no surprise (to me at least) that this was my first visit. I was surprised, however, by the sloppy presentation of the sandwich. The ultra-thin pita was wrapped more like a burrito than the Middle Eastern pockets I’ve come to expect. The bread ripped easily as I picked it up, forcing me to embark on a knife and fork endeavor. As I bit into the sandwich, I got a lot of lettuce, tomatoes, and onions.  Where are my pickles, eggplant, or tahini? It also took a few bites before I got to the falafel itself. These were chopped into strips rather than shaped into balls. I have nothing against shape, as long as they taste good. And just like the unusual presentation, Alfanoose’s falafel had a distinct flavor. There was a raisin-y sweetness that was unique and pleasant, along with some hints of cumin and garlic. It had a decent crunch, but I found the falafel itself dry. Unfortunately, there was just a light schmear of tahini sauce (although I could have sworn it was yogurt) so not even that helped with the dryness. It wasn’t a bad falafel, but it certainly doesn’t warrant all the accolades it has received over the years. Even early on in my falafel journey, I know there are better options out there. But those places might not offer a place to sit down. Does Alfanoose have the best falafel in NY? The sandwich itself is a mess and while the falafel had a nice, unique flavor, it only gets a 7 out of 10 since the fried pattys were a little dry. ALFANOOSE 8 Maiden Lane (between Broadway and Nassau Street), (212) 528-4669 Financial District alfanoose.com Tweet This Post

Way to harsh everyone's mellow. A butcher operating out of Pike Place Market in Seattle has been feeding pigs all of those "useless" stems, root bulbs, and "over sized" marijuana leaves produced as by-product at the local medical dispensary. The special feed, William von Schneidau tells NPR, leads to the production of "redder and more savory" meat. Of course it does! The BB Ranch owner has also been busy slipping mickeys to his livestock in the form of the local vodka distillery's spent grains. When all is said and done in the abattoir, "Pot Pig" holds blowout dinners for $120 a head with stoner pig on the menu. There are also "gourmet cupcakes" for dessert. Here's a look behind the scenes: Grooviness aside, in all fairness, the pigs at Bucking Boar Farm don't look as strung out as one might think, and the use of spent grains as animal feed dates back beyond the Neolithic. On the other hand, von Schneidau's claim that he's helping the environment by reducing waste and using up hyperlocal pot-plant clippings might be more effective if it weren't used in service of such a blatant marketing gimmick. It would at least be good to know if the pigs are getting high and having a good time. Von Schneidau tells NPR he'd welcome more science-minded personnel to come in and take a look, but for now, he's in full-on "Pot Pig" mode. "I just get out there," he says, "and cut them up, and put them on a BBQ, and eat them." Washington State Butcher Spikes Pig Feed With Weed [NPR] Read more posts by Hugh MerwinFiled Under: no seeds no stems no sticks, bucking boar farm, pike place market, products, seattle

May is burger month, so it seems almost obligatory that Squid Ink get around to one of those "Best of" lists. But after eating 30 burgers in 30 days, declaring our favorite upscale burger and cho...

Allison Robicelli is organizing an effort to raise money for those affected by the tornado in Oklahoma yesterday. Mile End Deli, Thirty Acres, and Liddabit Sweets are among those already on board, with a goal of raising $15,000. The money will go to Team Rubicon, a disaster relief organization that also came to the aid of New Yorkers after Hurricane Sandy. The Robicelli's is urging people to donate to them rather than to the Red Cross, which they say "was MIA after Sandy." [EaterWire]