Restaurants around the country are hoping to lure budget-conscious consumers with expanded bar menus that include delicious snacks and cocktails at a fraction of the price of a normal dinner. Oceana in New York City added a lounge to its dining room that serves Chinese steamed buns, fish tacos and calamari, resulting in a 20% revenue increase in just two years.
The tradition of dim sum, or yum cha (literally, “drink tea”) as it is also known in Hong Kong, began in 18th-century Guangzhou, in southern China. Teahouses there competed for their clients’ business by offering small dishes to accompany the tea. Over time, these developed into an elaborate repertoire of over 100 recipes that could easily be shared, like tapas. Many are steamed or fried and include everything from wide, steamed beef meatballs served on fine bean-curd skin, to steamed rice-noodle rolls with sliced chicken, and char siu bao, a popular bun filled with barbecued pork and baked with a light sugar glaze. As with all Chinese food, the ideal here is to go with at least two friends to be able to share and compare lots of dishes. Read more.
The Congee Village restaurant in Chinatown offers a flavorful crispy garlic chicken, and the Momofuku Noodle Bar adds a Korean-influenced glaze. These are just a few of the ways restaurants in New York City add their perspective to classic fried chicken.
The Center for Science in the Public Interest has released a list of the 10 foods most linked to food-borne illnesses. First on the list is leafy greens, followed by eggs, tuna, oysters, potatoes, cheese, ice cream, tomatoes, sprouts and berries.