All-dessert tasting menu spot heads to Flatiron
Sweets lovers have an exciting new addition to the restaurant scene this week with The Dessert Bar at Patisserie Chanson. Come Thursday, September 7, the basement space will open as a 16-seat tasting menu entirely focused on dessert. Six courses, based on the notes of music, from chef Rory Macdonald run $68, plus an optional $52 drink pairing. The menu is in full below.
Newark Airport adds an invitation-only restaurant
United continues its class divisions with a new restaurant open only to frequent fliers. Classified is a 36-seat, invitation-only restaurant located behind Saison in Terminal C. Points can be used to pay for meals that start at $29 and go all the way up to a $98, 42-ounce ribeye steak. They’re all ordered via iPads, and of course, The Points Guy already has a review.
Two upcoming restaurants to watch
Two new restaurants are headed to Manhattan: an expansion of Flushing’s Szechuan Mountain House to the upper level of 19-23 Saint Mark’s Place, while brasserie Le Privé will take over 626 Tenth Avenue.
Another food cart attack
Following a Midtown food vendor knife fight a few weeks ago, another violent turf war erupted in Soho this weekend. This time, three vendors attacked longtime halal cart owner M.D. Rahman. Rahman has long set up shop outside of Bloomingdale’s, but he took a few days off for cart maintenance. When he tried to return, three rival vendors attacked him, sending him to the hospital. He is already back at work, and the attackers were charged with gang assault.
The push for sustainable seafood continues
Sustainable seafood, while a hot topic, is a also a nebulous one. Leading the charge is Oceana chef Bill Telepan, who has adopted the James Beard Foundation’s Smart Catch program, along with 291 other restaurants nationwide. Read all about it here.
Checking in on NYC’s only Somali restaurant
The New Yorker headed up to Harlem to check out NYC’s only Somali restaurant, Safari. Must-eats included sambusas, or fried meat pastries served with bizbaz, a green sauce made with lime, coriander, and chili.
Bizbaz is making it big in the U.S., where Hawa Hassan makes her version of the addictive sauce, jarring it for sale. Here’s how it’s made: