Fact: Gramercy Tavern has won more awards and honors than you can shake a shack at, among them a Michelin star, a James Beard award, and three stars from the New York Times. Fact: A three-course dinner for two in the main dining room, before wine, tax, and tip, will set you back $200. Fact: You can eat at Gramercy Tavern free of charge by entering the giveaway at Bloomspot.
As with other Bloomspot promotions, entering this contest requires only your soul (read: email address), but if you win, you can sit down to one of Chef Michael Anthony’s greenmarket-inspired dinners. And it won’t cost you a dime. The dinner at Danny Meyer’s flagship is valued at $400. Gramercy Tavern, 42 E 20th Street, 212-477-0777.
Attack of the Monster Matzoh
It sounds like a 1950s B-grade flick starring Richard Carlson, in which scientists create—and then battle—a monster matzoh that threatens to devour New Jersey. In this real-life version, the roles were reversed. It was New Jerseyans and their friends from across the river in Gotham who ingested a giant matzoh made by Kosher products maker Manischewitz to celebrate the christening of its new corporate headquarters and manufacturing plant in Newark. (Maybe christening was not quite the right word for the previous sentence.)
The record-setting sheet of unleavened bread measured 25 feet, 1 inch by 3 feet, 5½ inches, and weighed about 25 pounds. It was the equivalent of more than 330 regular matzos.
The creation of the monster flatbread was a publicity stunt. The company has no plans to mass market this product, though they might vie for a place in the Guinnessowitz Book of Jewish Records.
Fry Me Some Kool-Aid
OK, they’ve fried everything else, from Snickers to Twinkies to twice-fried cherry pie, so why not a deep-fried beverage? That was the question asked and answered at the San Diego County fair, when vendor Chicken Charlie’s unveiled his latest creation: fried Kool-Aid.
Charlie, whose actual name is Charlie Boghosian, didn’t actually attempt to deep-fry the liquid, which would have likely resulted in a grease fire the size of the matzoh that devoured New Jersey. Instead, he mixed the Kool-Aid powder with flour and enough water to make a batter, balls of which were then plunged into hot oil.
Boghosian is quoted as saying, “I just love how frying makes things crunchy on the outside and good on the inside. Food that’s not fried can’t compare.”
Keep that in mind if you win the dinner at Gramercy Tavern. As far as I can divine, nothing on the menu is fried.
“My dog ate it.” That’s the excuse New York restaurateurs who received failing (“C”) grades from the city health department might have given to explain why their report cards were not posted in the window as dictated by law.
The A-B-C grading system was a cornerstone of Mayor Michael Bloomberg’s plan last year to force restaurateurs to keep their noses (and establishments) clean by making them air their dirty laundry.
So how well is the grading system working out? Last month, several Starbucks coffee stores were found to be teeming with bacteria, including E. coli and “fecal organisms,” despite having received A grades. Maybe it’s time for the city to grade on the curve—or rethink the grading system.
- E. coli found at NYC Starbucks that received “A” grades from NYC Health Dept
- New York restaurants will be required not only to make the grade but to reveal their GPA
- New York’s 5 best savory pie houses: No. 2 (Chip Shop)
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