The world has a new coffee trend, or at least a new invention that has what it takes. We are talking about the so-called deconstructed coffee.
How much customization can coffee take? With the Deconstructed Coffee you come a lot closer to the answer and you can produce unusual coffee variations.
Unlike most other trends, this coffee variety does not come from the USA, but has its origins in Australia – more precisely in the world-famous coffee metropolis Melbourne.
Mystery Deconstructed Coffee – What can I expect?
The world learned about the deconstructed coffee trend from writer Jamila Rizvi. The Australian from Canberra visited Melbourne some time ago. As Rizvi reported, she ordered what she thought was a normal coffee in a café. Like probably all of us, she assumed that a coffee looks the same everywhere – so in her opinion there was no room for interpretation. This means: coffee mixed with milk (Rizvi order a milk coffee) in a larger cup or bowl.
But her expectations were disappointed: what she got instead was soon to trigger a storm of comments on social networks: The Deconstructed Coffee. But what exactly is the Deconstructed Coffee? As the name suggests, the milk coffee ordered was deconstructed, i.e. “disassembled”. Sounds damn hip right? Whether it is, however, is debatable. Because Jamila Rizvi was served three beakers on a simple wooden tray, which basically remind us of chemistry lessons at school. The whole thing was rounded off by a very long-handled spoon that lay in front of the three mugs. But now to the interesting part: In each of the three cups were the individual components for a milk coffee:
Warm, frothed milk in cup number 1
hot water in mug number 2 and last but not least
an espresso in cup number 3
So that’s it, the Deconstructed Coffee. Since Rizvi didn’t really know what to do with the deconstructed coffee, she ordered a large cup. In this she wanted to mix the individual coffee elements together and thus produce the desired milky coffee. After a long wait, however, the requested cup was still not in sight and she was left with her Deconstructed Coffee at a loss…
The Deconstructed Coffee on the Web – This is how the Internet community reacts
Stunned by the way she was supposed to drink her coffee, Jamila Rizvi snapped a photo of her Deconstructed Coffee and shared it on Facebook. The reactions were overwhelming:
Her post got over 21,000 likes and more than 2 million views within the first 48 hours.
Opinions about the deconstructed coffee spilled over and everyone interpreted the coffee served differently. Some commenters on Facebook questioned why would you even need a barista when you have to make your own coffee anyway – others shared photos recreating their very own Deconstructed Coffee: a bottle of milk, a kettle and ground coffee. Others, however, were quite taken with the idea, because it gave you the opportunity to mix your coffee just as strong or as weak as you personally prefer.
Ultimately, it remains to be seen whether Deconstructed Coffee will actually catch on or whether it will only be a brief occurrence among hipsters – or those who want to become one.
Pink coffee is not only a great splash of color, thanks to the healthy ingredients, the colorful coffee variant is also a fitness booster.
Pink coffee – a colorful trend drink
The times when coffee was only drunk black are finally over. Not long ago, the Matcha Latte with its greenish color was an absolute must for every trendy café. In the meantime, the color palette has been expanded and pink coffee is conquering the cafés. Its strong pink color makes it a real eye-catcher on the coffee table. But is it just a colorful gimmick? Or what is behind the pink variant of coffee?
The success story of pink coffee
The USA are regarded as absolute trendsetters, especially in the food sector. How surprising that the pink coffee does not come from the land of unlimited opportunities, but from Down Under – Australia. Here the “Beetroot Latte” conquered the Australian cafes. The trend spread via Instagram and social networks, especially among health-conscious food bloggers. These posted colorful snapshots of the trend drink. In the meantime, the pink coffee has also arrived in Germany and inspires with its appearance, taste and healthy ingredients.
The question arises as to where the pink coffee got its striking color from and why it is considered particularly healthy. The Australian name “Beetroot Latte” already provides information about the special ingredients of the coffee specialty: It is made from beetroot. It can be prepared with fresh beetroot or with finished beetroot juice. The other ingredients include espresso, hot milk (also with plant-based milk) and honey. No wonder, then, that pink coffee is rich in vitamins and nutrients such as vitamin C, iron and folic acid. The pink coffee variant thus strengthens skin and hair, supports blood formation and strengthens the heart.
This is how the pink coffee succeeds
Many lose their appetite at the thought of beetroot. But it’s worth trying the pink alternative to black coffee. In fact, it’s very easy to make at home. With the following recipe, the pink coffee is conjured up in no time at all:
Just peel a beetroot and juice it
Add some grated ginger to the juice. But be careful: It’s better to add a little more afterwards before it gets too spicy!
Mix this mixture in boiled almond or soy milk.
Finally, you can add some agave syrup for sweetness.
The trend drink is even faster with ready-made beetroot juice. The pink coffee looks like a latte macchiato or cappuccino, but the recipe actually doesn’t contain any coffee. In principle, however, it can be converted into a caffeinated drink with an espresso.
Apple varieties: You should know these old and new apple varieties
Depending on where you shop, you probably know a handful of apple varieties and can identify them. But how do they actually differ? This image gallery introduces you to important apple varieties and shows when and how to use them.
The apple variety Boskop
The Boskop apple variety produces particularly large apples and is usually red-green in colour, only the “red Boskop” is red. Taste & Use: The Boskop tastes tart and sour and is considered an intense apple that some find too sour – ideal for applesauce and baked apples, for cooking and baking. Sustainability: This apple variety originally comes from Boskoop in the Netherlands, but is now also native to Germany. The season lasts from late September to mid-October, then from storage to March. Worth knowing: The apple contains few apple allergens.
The Topaz: often organic
Topaz is a young apple variety that was bred in the Czech Republic in the mid-1980s. The basic color of the apple is pastel yellow with red stripes, speckles or red colored areas. Taste & Use: The firm, tangy flesh makes the Topaz an all-rounder – it can be used for cooking and baking and tastes fresh and lemony. Sustainability: Because the Topaz is considered to be robust and not very susceptible to diseases, it is often used in organic fruit cultivation. Although the Topaz apple comes from the Czech Republic, it is grown throughout Central Europe. Season from the end of September, until March still from storage. Worth knowing: The allergy potential of Topaz is comparatively low.
Berlepsch: old apple variety with lots of vitamin C
The old apple variety Goldrenette Freiherr von Berlepsch was bred in 1880 on the Lower Rhine. It is flat round with a brown-red base color and light brown spots. Taste & use: The Berlepsch is highly aromatic with balanced acidity and, with its very crisp and juicy flesh, is a great table apple. Sustainability: The apple variety likes mild and moist soils, such as those on the Lower Rhine, where it is also cultivated a lot. The Berlepsch is freshly harvested from mid-September and is available as a good storage apple until the end of March.
Apple variety Santana: for allergy sufferers
The apple variety Santana has been on the market since 1996. The Santana is large, spherical and often has a greasy skin. On the sunny side it is bright red, otherwise yellow. Taste & use: The apple tastes slightly sour with a delicate tropical aroma and is suitable as a table apple, for cooking and baking. Sustainability: Once bred in the Netherlands, the Santana is now grown throughout Central Europe. The harvest begins in September. It can only be stored for a limited time (see: Storing apples): its quality decreases from January and you should avoid it then.
Summer apple: Gravensteiner
The Gravensteiner is a very old apple variety and has been known since 1669. The often crooked apples with a very oily, waxy skin come in color variations from green to red with yellow. Taste & use: The strong, spicy apple smells very intense and can be used for all preparation purposes. Sustainability: The Gravensteiner is grown in the north of the world, in Europe mainly in Scandinavia. This apple variety is a summer apple: it is harvested from August. Due to its poor storability, it is rarely offered until the winter months.
Apple variety that always tastes good: Rubinette
The Rubinette was not bred, but happened by chance in Switzerland in the mid-1960s. The yellow-orange-red coloring of the Rubinette Rossa can also be very red. Taste & use: The Rubinette apple variety has an intense fragrance and a very balanced apple aroma and is mainly consumed as a table apple. Sustainability: The apples grow up to medium altitudes and are therefore often grown in regions that are not typical for apples. Rubinette is harvested in mid-September, but does not store well, so sales usually end in December.
Elstar: classic among the varieties
Elstar is an apple variety bred in the Netherlands in 1955 from Golden Delicious and Ingrid Marie. Its fruits are spherical and bright orange-red with yellow. Taste & use: Elstar is a sweet apple variety with a slight acidity and intensely spicy aroma with citrus and banana notes and is a good all-rounder for all types of preparation. Sustainability: Elstar is the apple most grown in Germany. The harvest takes place in September. It can only be stored to a limited extent and is therefore available until February at the latest.
Pinova: Apple variety from Dresden
The Pinova was bred in Dresden from the apple varieties Clivia and Golden Delicious. The medium-sized apples, tapering downwards, are golden yellow with partly large areas of orange-red. Taste & use: The rather coarse but firm flesh is slightly reminiscent of quince. Pinova apples are ideal for eating raw. Sustainability: The Pinova apple variety likes it warm and sunny and grows, for example, in the Rhineland, in the Old Country and around its “birthplace” Dresden. The Pinova is in season from the end of September. It can be stored until May, but then it becomes increasingly sweet and dry in taste.
Jona Gold: Central Europe’s most apple variety
The ball-sized, yellow to strawberry-red Jonagold apples were bred in the USA from Golden Delicious and Jonathan. Taste & Use: The flesh is yellowish and juicy and becomes soft after prolonged storage. Jonagold apples have a full-bodied sweet taste with a fine acidity and balanced aroma. Jonagold is equally suitable as a table apple as it is for baking and cooking. Sustainability: Although the Jonagold originally comes from the USA, it is now the most cultivated apple variety in Central Europe. In northern Germany, the Jonagored variant matures better. Jonagold is harvested from October and can be stored extremely well, so it can still be on sale until June.
Granny Smith – not a ‘green’ apple?
The light green Granny Smith is one of the best-known apple varieties. Discovered in Australia in 1868 by “Granny” Maria Ann Smith, it conquered the global fruit market thanks to its good transport properties. Taste & Use: Because of its pronounced acidity, Granny Smith is well suited for baking and cooking. Sustainability: This apple variety cannot be grown in Germany and comes at least from South Tyrol, but mostly from Chile, New Zealand or Australia in our fruit basket. From southern Europe he comes to us from October. In the southern hemisphere, Granny Smith is harvested in our spring and is therefore available “fresh” from April – with a corresponding ecological footprint.
Golden Delicious: cooking and baking apple
The Golden Delicious apple variety is an old apple variety from the USA. The apples are greenish to creamy yellow and uniform in shape. Taste & use: Good, sweet-aromatic table apple that does not disintegrate much when heated and is therefore also suitable for cooking and baking. Sustainability: The Golden Delicious is rarely grown in Germany and mainly comes to our stores from Italy, Austria or Switzerland. The season starts in mid-September. Thanks to its good shelf life, Golden Delicious can be offered until June, but the long refrigeration then increases its ecological footprint. Worth knowing: In the GDR, the Golden Delicious was grown excessively as a “yellow delicious”.
Gala Royal: Take a close look at the origin of the apple!
The Gala Royal apple is a variety of the Gala apple variety that was bred in 1970 and comes from New Zealand. The well-formed fruits are orange-red with yellow and only medium-sized. Taste & Use: The pale yellow flesh is very sweet and juicy and can be used in both cold and warm dishes. Sustainability: The Gala Royal is mainly grown in southern Germany and Switzerland, but for the European market it mostly comes from New Zealand and Chile and has correspondingly long transport routes behind it. European fruits of this apple variety are harvested in September and can only be stored until the end of winter. Gala Royal apples, which we offer in spring, are guaranteed to come from growing countries in the southern hemisphere.
Cox Orange: in spring from New Zealand
The Cox Orange already has its coloring in its name. The orange-red apple variety was discovered in England in 1825. Taste & Use: Like many old apple varieties, the Cox Orange has a distinctive, very balanced aroma with an intense smell and pleasant acidity. It is ideal for all types of preparation. Sustainability: Cox Orange likes a maritime climate and is rarely grown in Germany. He is mainly from England and New Zealand. If the Cox Orange comes from Germany or neighboring countries, it is in season from September. Apples that are sold from April mostly come from New Zealand. Worth knowing: The apple variety is highly allergenic and not suitable for apple allergy sufferers.
Determine apple varieties
Determining apple varieties is not that easy. In any case, only five to fifteen varieties are usual in the trade and as a consumer you have to go to special suppliers in order to be able to enjoy other and particularly old apple varieties.
Enjoying a coffee from the industrial coffee machine and eating a delicious piece of cake, that’s what many expect from a café. Few expect that there are also cats running around, climbing on chairs and being petted by the guests. But they’ve also been around in Germany for almost five years: cat cafes. The trend, which originated in Asia, is something special for animal lovers who do not have their own four-legged friends.
What is the concept of a cat cafe?
The concept of cat cafes comes from Asia. The first coffee shop in Taiwan was opened there in 1998. The four-legged friends scurry around freely between the coffee machine for commercial use, the tables and chairs and the guests. Especially in big cities, the living space is usually very limited and there is not much space for pets.
Cat cafés allow animals and animal lovers to meet in a relaxed atmosphere. In addition, a visit to the café should help visitors to relax and take a little break from the stresses of everyday life. But of course there are also rules for this type of encounter to protect the animals. The focus is on the cats, who decide for themselves whether they want to be petted and can withdraw at any time.
Cafes vary in menu, but most only offer small snacks and cakes. The range of coffee is in no way inferior to the range of “normal” cafés. A commercial coffee machine offers a wide range of products – from black coffee to cappuccino and latte macchiato.
Benefits of a cat cafe
A cat café offers young and old the opportunity to meet the animals in their familiar surroundings. Because the cats live permanently in the cat cafe. Most of them have been taken from animal shelters or even rescued from the street. Of course, the cats are medically examined beforehand. A cat café is not only intended as a pastime for people, but also offers homeless animals a new home.
In many large cities, including Germany, keeping pets is not allowed. Or working people don’t have time to take care of their own animal. Cat cafes offer the opportunity to watch and relax with these animals over a leisurely cup of coffee from the industrial coffee maker. But children can also watch the cats, pet them and play with them – if the cats want it. For kids without pets, this is a great change.
Are there any other animal cafes?
Yes, there are. The Japanese in particular are not running out of ideas for animal cafés. You can choose between hedgehogs, snakes, falcons, rabbits, dogs and also penguins, which you would like to watch over a cup of coffee from the industrial coffee machine. Some of these cafés then place a transparent box with the animal on the table for guests to examine closely.
The question of whether the animals are always enthusiastic about sitting on the platter, we leave open. In Germany, on the other hand, a retreat where visitors are not allowed to enter is one of the strict requirements. If the animals get too much, they can simply disappear.
Are you in the process of moving into a new house? If so, it’s important to take some time to make sure your family is safe. Inspecting the locks of your home is usually the first thing that comes to mind. Keyless entry solutions are considered to be the best way to keep your home safe. You should also consider investing in a home security system that can detect burglars, fire, and water leaks.
A crucial aspect of home safety that is often overlooked is checking for potential fire hazards. Make sure your smoke alarms are in working order and keep flammable items like matches and lighters out of reach of children. It’s also important to have an evacuation plan in case of a fire emergency.
Additionally, be mindful of potential environmental hazards. Test your water for lead, check for mold growth in damp areas, and properly dispose of any chemicals or pesticides. Keeping these considerations in mind will help ensure the safety and well-being of you and your family in your new home.
Here is a list of things you can do to ensure your home is as safe as possible.
Have your home inspected by a professional to identify any potential problems
Have all door and window locks inspected and have the locksmith change the front door locks
Check for lead paint and asbestos in the home before you buy it
Install carbon monoxide detectors in each room of the house
Make sure all of your fire extinguishers are up-to-date and properly functioning
Get a security system installed to keep your family safe while you’re away
Create a disaster preparedness plan in case of an emergency
Check the age of the home and whether it has been updated with safety features
Check the age of the home and whether it has been updated with safety features
Look for potential fire hazards, such as faulty wiring or overloaded outlets
Make sure there is a working smoke detector in every room
Check that all windows and doors can be opened and closed easily
Inspect the yard for any potential dangers, such as sharp edges or poisonous plants
Ask about the neighborhood – is it safe to walk around at night, etc.?
Check the crime rate in the neighborhood
Make sure there is a fire station nearby
See if there are any registered sex offenders living in the area
Ask if the house has been updated with newer safety features, such as carbon monoxide detectors and smoke alarms
Find out how long it would take for emergency services to respond to your address in case of an emergency
Drive or walk around the neighborhood during different times of day to get a feel for what it’s like living there
New York has a huge variety of restaurants and cafes. Today in New York there are already 25,000 cafes and restaurants and this is not the limit, as new ones open almost daily. Over time, old and little interesting establishments are replaced by new modern and cozy ones that can please you with a variety of dishes. On the territory of New York, you can taste dishes of a wide variety of world cuisines.
New York offers its residents and guests a wide variety of cafes: from a small and cozy to a huge and noisy cafe in New York, from a trendy and pretentious, expensive restaurant, to a small, family-run New York restaurant. We’ve put together a selection of the best restaurants to visit in New York.
Ai Fiori
Ai Fiori, a project by chef Michael White, opened its doors in November 2010. An elegant gourmet restaurant located on the second floor of New York’s luxurious Langham Place, Fifth Avenue. The main room is designed for 175 seats, a separate room can accommodate 45 visitors. The interior design is in line with the general style of the hotel. the same finishing materials are used. The menu includes dishes from the Mediterranean Riviera, combining Italian and French culinary traditions.
400 5th Ave # 2, New York, NY 10018
Daniel
Chef Daniel Boulud has been working in New York for more than a dozen years, and during this period he has gained a reputation as one of the best chefs in the Big Apple. Daniel’s wine list is also considered one of the best in New York. The large hall is visually divided into two parts. Tables are located both in the center of the hall, bounded by columns and along its perimeter, on a certain elevation. Thanks to this decision, you get the feeling that you are in a romantic and magical, but at the same time very cozy fairy tale.
60 E 65th St, New York, NY 10065
Le Coucou
Le Coucou is the third restaurant opened by renowned American chef Daniel Rose. New Yorkers love this luxurious establishment for its elegant interior and refined French cuisine.
138 Lafayette St, New York, NY 10013
Per Se
This restaurant is located in the heart of New York, not far from the famous Central Park. PER SE French cuisine is considered one of the best in New York. Delightful interiors and delicious food are guaranteed to remain in the memories of your trip. The restaurant will provide VIP dinners, decorations and a photographer upon your request.
10 Columbus Cir, New York, NY 10019
Buddakan
An impressive restaurant in the Meatpacking area. The combination of Asian restraint and calmness with the Parisian flamboyance of the 16th century creates a surreal atmosphere. Chinese dishes are offered in an intricate interpretation, which will not leave indifferent even the most sophisticated gourmet.
Chelsea Market, 75 Ninth Ave, New York, NY 10011
TAO
This Tao Asian restaurant is not easy to get to. He has enjoyed immense popularity for 15 years now – and of course, this did not happen without the influence of the TV series “Sex and the City”. Generally speaking, all of New York’s decent restaurants have a queue. In addition, it is always worth remembering that if you want to visit here on a weekend, then you need to book a table two weeks before the planned date of your visit. Otherwise, an unexpected unpleasant meeting together may turn out – as when Carrie goes to Tao and gets to Big’s table.
Maritime Hotel, 92 Ninth Ave, New York, NY 10011
Nusr-et Steakhouse
The famous restaurant of the Turkish chef Nusret Gokce, who became famous for his elegant way of cutting meat. It opened its doors in 2018. It is the first in New York and outside the Middle East of his chain of steakhouses and burger Nusr-Et. Conveniently located in Manhattan between Fifth and Sixth Avenues. Here you should try Turkish cuisine, beef carpaccio, rib eye, branded sushi, original desserts, vanilla ice cream. Excellent service, first-class interior, calm atmosphere, and Turkish hospitality are the hallmarks of the restaurant.
60 W 53rd St, New York, NY 10019
The River Café
The restaurant is located on a barge with stylish and picturesque decor (beautifully lit trees, plants, and flowers all year round). In one of the parts of the restaurant, there is a water garden along the Japanese bridges. Classic French glass doors lead to a beautiful terrace. Quality cuisine and excellent service are guaranteed. Wonderful panoramic views of the New York Harbor, the Manhattan Skyline, and the Statue of Liberty make this place a popular destination for tourists looking to relax and have a delicious lunch or dinner after walking through Brooklyn Park.
In a city where new bars and restaurants are constantly opening, old and revered favorites take on a different meaning. Given the speed at which many New Yorkers’ favorite places are being closed – due to high rents, change of ownership, and city bureaucracy – it’s especially important to value establishments that stay afloat. Below is a list of the oldest and most iconic restaurants in New York City.
Fraunces Tavern
The Fraunces Tavern is a museum and restaurant that commemorates key events in American history. In a small modest house, now surrounded by skyscrapers, events took place that determined the face of the country. In the tavern and restaurant – beer is no worse than what the officers of the Continental Army drank here, seeing off their commander with tears in their eyes.
Address: 54 Pearl St, New York, NY 10004, United States
Ear Inn
Founded in 1817, The Ear Inn began as a bar for sailors and workers who worked on the Hudson. The federal-style house of James Brown, which housed the bar of the same name, dates from the late 1700s. As shipping increased, coastline expanded, and trade grew, The Ear Inn was a haven of lawlessness – a place where men could drink, play, and have fun while women were forbidden from entering. The Ear Inn is the oldest bar in New York – and hasn’t changed much since the first drinks were poured here.
Back in the 1990s, the area where The Ear is located was shady, even dangerous, rather than adjacent to Soho, the luxuriously furnished area it is today. The bar remained unnamed until the 1970s when its owners gave it its current name. This bar is more likely to see models and bankers than sailors in this bar these days. Choose from a wide range of beers and cocktails and burgers, which are great here.
Address: 326 Spring St, New York, NY 10013, United States
Neir’s Tavern
Paradoxically, one of the oldest bars in the city, which is already 190 years old, is one of the least known, despite its colorful history. Neir’s Tavern is located in Woodhaven, Queens, about an hour subway ride from Midtown Manhattan. Perhaps this is the reason why this place is not as famous as others on this list. The bar opened in 1829 to serve visitors to the nearby Union Course Race Track. The Neir family acquired the property around the turn of the 20th century and called it the Neir’s Social Hall. In those days, there was a ballroom, hotel rooms, and a bowling alley.
However, the institution’s fame is not limited to its longevity. The bar’s website says that a young American actress Mae West may have performed there. It was a popular location in Martin Scorsese’s acclaimed 1990 film Goodfellas.
Address: 87-48 78th St, Woodhaven, NY 11421, United States
Delmonico’s
Delmonico’s was founded by a Swiss émigré. Giovanni Del Monico was from the Italian canton of Ticino in Switzerland. As you know, the alpine republic is landlocked, but Delmonico was a captain by profession. Having saved some funds, he settled in New York, where he took up the wine trade. Meanwhile, Giovanni’s brother, Pietro, worked in Switzerland as a pastry chef.
Having moved to New York, he, in partnership with his brother, a wine merchant, opened a confectionery, which in 1830 grew into a restaurant. Delmonico’s opened its doors to the public in 1830, and, despite its Italian name, proudly posted on the sign: French Restaurant. Not only in those years but also in our time, somewhere before the seventies of the twentieth century, in America it was considered completely unthinkable to call a restaurant “Italian”. But a gourmet restaurant could have been exclusively French – and nothing else.
Address: 56 Beaver St, New York, NY 10004, United States
Chumley’s
This iconic site was founded by Leland Chumley in 1922 as a private club for members of the socialist union. After the union collapsed, during Prohibition, Chumley’s turned into an underground bar. The bar’s management paid the local police to avoid raids, after which other establishments were usually closed. Famous writers of the early 20th century drank in this bar, including the poet Edna St. Vincent Millay, John Steinbeck, and F. Scott Fitzgerald. Their portraits and portraits of Hollywood movie stars such as Humphrey Bogart hang on the walls above the glass display cases, creating a literary atmosphere for the salon. The bar, with its working fireplace and glassware, immerses you in a 1920s atmosphere.
Chumley’s restaurant closed for almost 10 years in 2007 due to an accident at a construction site, but it was cleverly renovated and refurbished by Alessandro Borgognone and Daisuke Nakazawa, who reopened the restaurant in 2016. If you plan to visit it, keep in mind: there is no sign outside, the only number 86 on the door.
Address: Chumley’s, 86 Bedford St, New York, NY 10014, +1(212)675-2081
Pete’s Tavern
O. Henry loved this bar. He often visited it and wrote several of his famous stories here. In particular, here he wrote the story “The Lost Recipe”. The story takes place in this very bar, which, however, in the story has a different name – Kenealy’s. This is a well-known literary fact. In addition, here O. Henry wrote his New Year’s masterpiece – the story “Gifts of the Magi”.
Subsequently, the bar was chosen by filmmakers. Many scenes from the series Law & Order, Sex and the City, Sister Jackie, as well as the films Ragtime, directed by Milos Forman and Infinite Love, directed by Franco Zeffirelli, were filmed here. You can also visit this bar. As for the interior, of course, it has changed significantly over time. True, the entrance to the bar remained practically the same – large display windows and a double door between them. That is why the bar is recognizable.
Address: 129 E 18th St, New York, NY 10003, United States
Old Town Bar
This old bar, opened in 1892, has become a favorite meeting place for residents and visitors alike. The charm of the establishment lies in its surroundings – creaky stairs leading to the second floor, urinals in the men’s room dating from 1910, a still working dumbwaiter – envelop the establishment with a special atmosphere. Films (“The Last Days of the Disco”), music videos (Jump Around for House of Pain), and TV shows (Letterman of the 1980s) were filmed here. For a long time, it has been an unassuming haven for artists and creatives from all over the world. The walls of the establishment are adorned with photographs of patrons such as the poet Seamus Heaney and the author of the novel “Angela’s Ashes” by Frank McCourt.
Gerard Meager, the owner, and local historian says the bar “really thrived” during Prohibition, its most enduring attribute being the sense of belonging and camaraderie of its patrons.
Address: Old Town Bar, 45 E 18th St, New York, NY 10003, +1(212)529-6732
Whitehorse Tavern
This establishment holds the title of the second oldest continuously operating tavern in New York, which opened in 1880. The tavern always has something to offer visitors. In winter, this is a welcoming bar where you can enjoy a game on the large TV hanging in the left corner of the bar. The atmosphere here is very calm and there are not too many people. However, the situation changes dramatically late on Friday or Saturday nights, when noisy parties take place here, and gin and tonic flow like a river. If you love beer, order a draft.
Welsh native Dylan Thomas was a regular at the bar, and Jack Kerouac patronized the bar. Now in its heyday, it is an iconic corner spot in Greenwich Village.
Address: 567 Hudson St, New York, NY 10014, United States
The Campbell
Passengers of Grand Central can visit one of the most beautiful bars in the city, located right inside the terminal. The Campbell Bar, formerly known as The Campbell Apartment, is one of the oldest bars in New York. It is also one of the most stunning in the city. Among the many signs on Vanderbilt, you will find only a small flashing sign pointing the way inside to the bar terminal hidden from prying eyes. So you can feel the value of this place on the way to it, because it is not so easy to find it. Indulge in a cocktail or order dinner at this unique establishment before your train departs from Brooklyn, or back again.
Address: The Campbell, 15 Vanderbilt Ave, New York, NY 10017, +1 (212) 297-1781
Katz’s Delicatessen
Katz’s Delicatessen is the oldest American inexpensive restaurant, founded back in 1888! Today it is an important New York City gastronomic attraction and is a Jewish example of American fast food in Manhattan with a typical New York daily menu. Hotdogs, salads, soups, bagels, and, of course, pastrami sandwiches, which are considered some of the best in the world.
Address: 205 E Houston St, New York, NY 10002, United States
Food in New York caters to all tastes, from cheap street food to the best restaurants in the world. But where are they located? About this in our article!
Eleven Madison Park
The menu features the so-called New American Cuisine, promoted by Danny Meyer and Chef Daniel Hamm. Michelin star and # 5 in The World’s 50 Best Restaurants.
11 Madison Avenue, New York, NY
Masa
Chef Mazuosi Takayama has moved to New York from Ginza Sushi Ko in Los Angeles to break all existing restaurant price records. Mr. Maza’s huge Kaiseki (trial) menu is made from the freshest ingredients.
10 Columbus Cir, New York, NY 10019
Chef’s Table at Brooklyn Fare
Chef’s Table at Brooklyn Fare is one of the most unusual restaurants in New York. There are only 18 seats here, and everything is next to the open kitchen, where the chef puts on a real show for the guests – the dishes are prepared right in front of their eyes.
431 W 37th St, New York, NY 10018
Estiatorio Milos Hudson Yards
Recognized as one of the world’s finest Mediterranean seafood restaurants, award-winning chef Kostas Spiliadis has created unrivaled culinary destinations around the world.
20 Hudson Yards, 5th Floor, New York, NY 10001
Avra Madison Estiatorio
For authentic Greek food in beautiful interiors, head to Avra Madison Estiatorio, located just outside Central Park in the artsy Uptown. Traditional food, white tablecloths, a great selection of rare wines, exceptional service and a variety of Upper East Side residents.
14 E 60th St, New York, NY 10022
Nerai
Nerai offers a modern interpretation of gourmet Greek cuisine in the heart of the city. The restaurant has a lively bar, elegantly furnished dining rooms and cozy spaces for private events.
55 E 54th St, New York, NY 10022, USA
Del Posto
One of the most sought after and luxurious establishments in New York is the Del Posto restaurant, which occupies the first and second floors of an apartment building on 10th Avenue. Its menu features traditional Italian and American cuisine. Basically, the entire city elite gathers here, therefore, getting inside the institution you feel like an aristocrat – luxurious dishes, furniture with leather upholstery, decorative elements – all the most expensive and stylish. The interior of “Del Posto” is designed in a classic style with some Art Nouveau elements.
Introduction: New Zealand Cuisine and Dietary Restrictions
New Zealand is famous for its pristine landscapes and friendly locals, but it’s also a foodie paradise. From fresh seafood to succulent lamb, there’s no shortage of delicious dishes to try. However, for those with dietary restrictions, it can be challenging to find suitable options. Whether you’re gluten-free, dairy-free, vegetarian, or vegan, don’t worry; New Zealand has plenty of delicious options for everyone.
Gluten-Free New Zealand Dishes
Gluten-free options are becoming more prevalent in New Zealand. One popular dish is the classic fish and chips. Most fish and chips shops will offer a gluten-free batter option. Another must-try is the pavlova, a meringue-based dessert topped with fruit and cream. In recent years, there have been debates over the pavlova’s origins, with both Australia and New Zealand claiming it as their own. Regardless of its origin, the pavlova is a delicious gluten-free dessert that’s perfect for any occasion.
Dairy-Free New Zealand Dishes
New Zealand is known for its dairy industry, with cheese and milk being some of its most significant exports. However, dairy-free options are becoming more common, especially in cafes and restaurants. One dish that’s suitable for those with a lactose intolerance is the green-lipped mussel. It’s a popular seafood delicacy that’s native to New Zealand’s waters. Another option is the meat pie. Most bakeries will offer dairy-free or plant-based options.
Vegetarian New Zealand Dishes
Vegetarians won’t have a hard time finding delicious options in New Zealand. One dish that locals love is the kumara (sweet potato) fries. They’re a healthier but no less delicious alternative to regular chips. Another popular dish is the green-lipped mussel fritters. These fritters are made with gluten-free flour and are filled with aromatic herbs and spices, making them a perfect vegetarian option.
Vegan New Zealand Dishes
Vegans may have a harder time finding suitable options in New Zealand, but that doesn’t mean delicious vegan food isn’t available. One dish that’s worth trying is the vegan burger. Most burger joints will offer a vegan patty option, usually made with plant-based protein. Another option is the vegan pavlova. Instead of cream, coconut cream is used as a dairy-free alternative, making it a perfect vegan dessert.
Conclusion: Enjoying New Zealand Cuisine with Dietary Restrictions
New Zealand cuisine has a lot to offer regardless of your dietary restrictions. From fish and chips to pavlovas, there’s no shortage of delicious options for those with specific dietary needs. So don’t be afraid to explore the local food scene and try something new. You might be surprised by how accommodating and delicious New Zealand cuisine can be.
Māori cuisine is an integral part of New Zealand’s food culture. Traditional Māori dishes reflect the country’s rich cultural heritage, highlighting the importance of the land, sea, and nature. Māori cuisine is known for its simplicity, emphasis on fresh ingredients, and unique cooking methods.
Hāngī – Māori Earth Oven Technique
Hāngī is a traditional Māori cooking technique that involves cooking food in an earth oven. The oven is dug into the ground and lined with hot stones. The food, usually meat and vegetables, is wrapped in leaves or cloth and placed in the oven. The oven is then covered with soil and left to cook for several hours. This slow-cooking method gives the food a smoky flavor and tender texture. Hāngī is often used at special events, such as weddings and funerals, and is considered a symbol of sharing and community.
Rewena Bread – A Māori Staple
Rewena bread is a traditional Māori bread made from a fermented potato starter. The starter, called rewena, is made by mixing mashed potatoes with flour and water and leaving it to ferment for several days. The resulting dough is mixed with flour, sugar, and salt and left to rise before baking. The bread has a dense texture and a slightly sour taste, making it a perfect accompaniment to savory dishes.
Seafood Delicacies – Kina and Paua
Kina and paua are two seafood delicacies that are highly prized in Māori cuisine. Kina, also known as sea urchin, is a spiny sea creature that is found along the New Zealand coast. The flesh is scooped out of the shell and eaten raw or cooked. Paua, also known as abalone, is a large mollusk with a distinctive black shell. The flesh is tender and is often used in stews or fried dishes.
Hāngī Pie – A Modern Twist
Hāngī pie is a modern twist on the traditional hāngī technique. The pie is made by layering cooked hāngī meat and vegetables in a pastry case and baking it in the oven. The result is a savory pie with a smoky flavor and tender texture. Hāngī pie is a popular dish in New Zealand and is often served at cafes and restaurants.
Māori Desserts – Kānga Pirau and Pūhā and Cream
Kānga pirau and pūhā and cream are two traditional Māori desserts. Kānga pirau is a fermented corn pudding that has a tangy flavor and slightly chewy texture. Pūhā and cream is a dish made from boiled and mashed pūhā leaves (a type of green vegetable) mixed with cream and sugar. The result is a sweet and savory dessert that is unique to Māori cuisine.
Are you in the process of moving into a new house? If so, it’s important to take some time to make sure your family is safe. Inspecting the locks of your home is usually the first thing that comes to mind.
