Internet trollers, beware this pastry chef
Kat Thek might be a genius — her new baking endeavor turns Internet troll comments into cake, making people literally eat their words. Thek takes orders here starting at $30 per brownie cake, then sends the cake to the commenter.
Third NYC Junior’s opens tomorrow
Since reportedly raking in $24 million a year at its Times Square location, Junior’s is doubling down on the area and opening a third NYC location just a few blocks north at 1626 Broadway. It opens Wednesday, June 14 for any mass-produced cheesecake needs.
Eat like Broadway stars at new Theater District restaurant
Randy Stricklin-Witherspoon, caterer to Broadway shows such as Hamilton and Wicked, has finally opened his Southern restaurant Spoonfed NYC at 333 West 51st Street. After falling behind on rent because of construction delays, Spoonfed enlisted the help of the Broadway community, which raised $16,000 to help. It paid off, because the restaurant is now open to the public with dishes like chicken-fried meatloaf and barbecue ribs.
Noma founding chef previews his upcoming NYC restaurant
It’s been a while since word of chef Mads Refslund’s upcoming Williamsburg restaurant Fire & Ice (which confusingly has the same name as this lowbrow buffet chain). The Noma co-founder and former Acme chef will now preview the concept — based on fire-cooked and raw, iced foods — at a two-night dinner series at N’eat in the East Village. The five-course meal will show off what to expect at the restaurant, which is on track for an early 2018 opening. Reservations here for the Monday, June 26 and Tuesday, June 27 experience.
Banana pudding flower cones now exist
Yesterday, Bowery + Boogie asked the world a question: “Can Cupcake Market’s flower cones heal a nation?” The answer is no. This abomination is the latest cone — after fried chicken and tuna poke — to hit NYC, and the trend has got to stop.
Wylie Dufresne rolls out savory breakfast at Du’s
About a month after opening his highly-anticipated Williamsburg doughnut shop, science-forward chef Wylie Dufresne has added an egg sandwich to the lineup at Du’s Donuts. It’s a grilled cheese-like sandwich with two slices of Land O’ Lakes cheese and scrambled eggs with bacon and cream cheese on griddled Martin’s potato bread.
Here comes NYC’s 16th Sweetgreen
Dufresne is an egg master
Prior to his gooey new egg sandwich at Du’s, Dufresne became well known for his version of eggs Benedict. Here’s how it’s made: