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Surprisingly enough, the EATS staff takes their dining very seriously. Here are some of our meal highlights from the past week that we are still salivating over.
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From the competitive to the charitable, there are a ton of
food festivals around the country in August. Here are Eats’ favorites to hit
up!
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Gino
restaurant co-owner/chef Michael emerges from the kitchen, wearing sauce stains
on his apron like medals of honor. He spreads his arms and looks down. "They
know Michael made it," he says, gesturing to his patrons. He tried to
change the antipasti, years ago, to make it a little fancier. He wanted to add
some roasted red peppers and maybe some eggplant, but loyal customers were less
than receptive. "People said, 'What the hell is the matter with
you?'" says Michael, laughing. "If I changed the menu now, they would
lynch me."
In
a city where 75% of restaurants close or change hands within five years of
opening, according to the New York State Restaurant Association, it takes
something exceptional to stay around for 63 years, as Gino has. It, along with
very few others, has received a warm and lasting embrace from New York.
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I feel like I’m trapped in what should be a little kid’s
fantasy—desserts in every nook and cranny, all for the taking—except instead my
feet hurt, my back aches and I’m pretty sure I’m going to throw up from my
dinner consisting solely of chocolate bread pudding and chocolate peanut butter
mousse. Apparently, there is indeed too much of a good thing.
Certainly New Yorkers love their food trucks, whether
they serve tacos, ice cream or goat cheese cheesecake topped with fresh
blackberries, rosemary caramel and a pistachio crisp. The Dessert Truck was
started in the fall of 2007 by former Le Cirque pastry chef Jerome Chang and
Chris Chen. They wanted to bring high-end desserts to New Yorkers for
reasonable prices, and via a mobile food truck. The idea caught on quickly, as
New York is a hungry bunch, especially when it comes to affordable sweets.
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After a mundane day pushing papers and crunching numbers,
sometimes there’s nothing better than taking a culinary trip to another country
by picking up an ethnic dish, such as General Tso’s Chicken, a burrito, a
California roll or spaghetti and meatballs.
Although these items may seem foreign to many, they were actually
created in the United States and adapted to suit American palates. These Americanized dishes each have unique
histories, but do their unauthentic origins make them homogenized, phony food?
Do they have a place in the culinary world or do they just leave a bad taste in
our mouths?
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