Matthew Kenney Cuisine, the integrated lifestyle brand known for providing food connoisseurs with innovative, high-quality culinary, health and wellness products and services, opens its new flagship restaurant, Plant Food and Wine, on Abbot Kinney in early 2015. The restaurant, designed as a communal gathering place, offers a unique experience around delicious, health-conscious food, in the flowing indoor-outdoor setting distinctive of the space. Open for lunch, dinner, and weekend brunch, Plant Food and Wine will offer a cutting-edge approach to plant-based meals with an ever-evolving menu guided by the seasons and locally-sourced ingredients.
In September 2014, the Southern Food and Beverage Museum (SoFAB) opened in its new location at 1504 Oretha C. Haley Boulevard. Heralded as one of the nation’s leading institutions studying food and drink, the SoFAB Institute celebrates the history of cuisine and cocktails through a variety of exhibits, programming and a range of multimedia. The first even of 2015 held in their test kitchen is Purloo; named for the Lowcountry traditional dish of a baked pot of rice and whatever else is on-hand, the 70-seat exhibition kitchen and restaurant will give diners an in-depth look at and taste of Southern regional fare. Helmed by chef/partner Ryan Hughes, who has earned critical acclaim for his Southern cooking with French savvy at some of New Orleans’ most acclaimed restaurant, Purloo will serve as a place to both eat and learn
Meow Parlour is now open on Hester Street. The first permanent cat cafe in New York City, The concept is being brought to life by the team behind Macaron Parlour, a popular bakery with locations in the East Village, Upper West Side, and countless pop-up markets. Meow Parlour provides patrons with the opportunity to pet, cuddle and interact with adorable, adoptable cats in a safe, comfortable environment. The space houses a dozen healthy and well-tempered cats at any given time, all carefully vetted by well-respected rescue group and partner, KittyKind. Visitors will be able to order delicious homemade pastries, Blue Bottle coffee, and Harney & Sons tea from Macaron Parlour with delivery to Meow Parlour for no additional charge.
Petite Shell, a labor of love from Brooklyn entrepreneur Shmilly Gruenstein, pays homage to the age-old Jewish ritual of sharing coffee, rugelach and conversation that so colored his childhood. Shmilly, passionate about the taste and culture of this beloved pastry, wanted to re-invent the tradition of rugelach by curating various flavors to infuse inside the dough, and offering it alongside the perfect cup of coffee. Always fascinated with the coffee culture, Shmilly set out to further the pure sensual experience of eating these bite-size sweets by pairing them with the finest, highest quality coffee, brewed utilizing the most sophisticated and modern techniques. These include brewing the freshest coffee grinds on the Steampunk, a new brewing machine that uses steam and water to extract maximum aroma and flavor. Ice coffee lovers will enjoy two options: coffee slowly dripped overnight in Japanese cold brew towers and coffee on tap, the perfect “draft” American ice coffee featuring a powerful extraction of flavor and caffeine. Petite Shell is open from 7 a.m. to 10 p.m. Sunday through Thursday and 7 a.m. to 11 p.m. on Friday and Saturday.
The Polo Bar, the first restaurant in New York City from Ralph Lauren, opens today in the original location of La Côte Basque. Offering classic American cuisine inspired by Mr. Lauren's personal favorites, The Polo Bar offers a comfortably luxurious setting for food and drink in the heart of Manhattan. From the Henry Koehler polo match-inspired mural outside to the saddle leather and equestrian art inside, the restaurant pays homage to the distinguished sporting lifestyle long synonymous with Ralph Lauren. Cocktails and light bar fare are served in the first floor bar featuring a cozy back nook with a fireplace.
Downstairs, in the main dining room, aged leather banquettes create intimate dining alcoves for guests to enjoy menu items such as a crispy kale salad, Ralph's corned beef sandwich, steaks, or the signature Polo Bar burger.
Red Stixs, the famed Hamptons Beijing-style restaurant, has opened in Midtown East with executive chef Skinny Mei. After a successful summer with the opening of Red Stixs Southampton, seasoned restaurateurs Michael Reda and David Lee are expanding their upscale Chinese restaurant to Manhattan. Some of chef Mei’s specialties include: soup dumplings, chicken satay, salt and pepper calamari, crispy duck, Beijing chicken, green prawns, and Peking duck. A chef’s tasting menu is also available for reservations comprising six or more guests.
SG Blocks (SGBX), a premier innovator and designer of container-based structures, announced it is partnering with Bareburger on a new restaurant in Oyster Bay. The firm will be supplying its GreenSteel product, the structural core and shell of an SG Blocks building, for the two-story, 11-container restaurant. The restaurant will be located at 395 South Oyster Bay Road, Plainview, NY. “Bareburger's philosophy has always been to offer organic and all-natural food in a sustainable environment and we are excited that this location offers us the opportunity to further develop this vision,” stated John Simeonidis Jr., CBO and co-founder of Bareburger. “By partnering with SG Blocks, we are pushing the definition of ‘sustainable environment’ to the next level, providing our guests in Plainview with a dining experience even more unique than what they have come to expect from us.”
World-champion pizzaiolo Giulio Adriani has announced the opening of New York City’s only pizza speakeasy, SRO, which stands for Single Room Occupancy, is situated in an inconspicuous 24-seat room illuminated by the glowing embers of a traditional wood-burning Neapolitan pizza oven. SRO also gives a nod to the Bowery of yore, when low-income housing lined the infamous row; bands like The Ramones, Talking Heads and Blondie played at the now-defunct CBGBs; and neighborhood restaurants were discovered word-of-mouth. SRO will be offering a $38 three-course tasting menu, including a choice of appetizer, pizza, and dessert, as well as three beverage pairings (wine, bee,r and non-alcoholic drinks). With the exception of the classic Margherita and Adriani's famous fried Montanara, which will always be available, the pizzas will change daily and include three to four chalkboard specials. Some of the pies will include: Espoleta (chorizo, shishito peppers, Sun Gold tomatoes, fresh mozzarella); SRO (merguez, stracchino, caramelized onions); and Uptown (lardo, burrata, truffle, leeks.) To complement the tasting menu, additional pizzas will be available for $10 and appetizers for $5.
On Monday, January 12, Tres Carnes will bring its authentic “Texican” smoked meat-filled tacos, burritos, and bowls to Turtle Bay with the opening of their fourth Manhattan location. The 1200-square-foot spot will seat 20 and feature the signature Tres Carnes mural wall that showcases a hand-painted mural by NYC-based artist Ben Angotti. In celebration of the new opening, Tres Carnes will be offering a Tres Dollar Burrito special at ALL locations on Monday, January 12 ($3.00 Burritos, add guac/corn/squash for $2.00).
José Andrés, the award-winning chef who introduced America to traditional Spanish tapas and championed the path of avant-garde cuisine in the U.S., will open China Chilcano, a contemporary Peruvian restaurant, in the heart of Penn Quarter.
Kate Kolenda is the Restaurant and City Guide Editor at The Daily Meal. Follow her on Twitter @BeefWerky and @theconversant.
Sue and Bob Felder are expanding their cookie business. Classes will be held in rented space upstairs, and decorating supplies will be offered downstairs
1 — Casey’s Corner
At the end of Main Street, U.S.A. in Magic Kingdom, you’ll find Casey’s Corner — a quick service spot where you can grab some delicious hot dogs and one of our favorites…
…Corn Dog Nuggets! Oh boy, do we sure miss these. There’s nothing quite like taking a seat on some grass in the Magic Kingdom hub, with your corn dog nuggets and cheese, and just taking a moment to soak in the magic.
Casey’s Corner also used to be home to strange but exciting speciality hot dogs, like the Fried Pickle Hot Diggity Dog.
Fried Pickle Hot Diggity Dog
But, the restaurant did not open when Magic Kingdom reopened, and it has been temporarily unavailable ever since. We’re surprised this spot hasn’t reopened yet, because it truly was a popular place to get a quick, but totally satisfying, meal in Magic Kingdom.
Casey’s Corner — Screenshot from the Walt Disney World Website
With other quick service spots like Cosmic Ray’s Starlight Cafe and Pecos Bill Tall Tale Inn and Cafe open in Magic Kingdom, we’re not sure exactly why this spot has remained closed. The restaurant is definitely smaller in size in the ordering area, and doesn’t have much seating on the inside either. We can see how it would be difficult to maintain social distancing in this tight spot.
But we’d be totally okay with using mobile order exclusively to quickly get some delicious food, and have cast members limit how many guests can enter the space at one time to pick up their meal. Then, we can totally take our treats to a socially distanced spot nearby to enjoy them, even if that means sitting in the grass or on a nearby bench.
Casey’s Corner is Still Closed
We definitely hope Disney finds a safe way to reopen this spot sometime soon, and we’ll be on the lookout for any news about its potential reopening!
New sweet spot: Sugar Factory to open first location in Jacksonville
JACKSONVILLE, Fla. – The Sugar Factory is coming to The Markets at Town Center!
The Las Vegas-based restaurant, known for its “over-the-top” sweet treats, will take over the old Brio Tuscan Grille site.
There will be indoor patio and bar seating, 312 seats total, the Jacksonville Daily Record reports.
The new sweet spot will also feature a flower and candy wall, a great backdrop for the perfect Instagram post.
The Sugar Factory is known for its over-the-top milkshakes, large drinks and desserts. The “King Kong Sundae” is a signature beverage for the sweets shop and will cost you around $100 and serves 12 people.
Celebrities like Kim Kardashian and Britney Spears have posted pictures in the restaurants.
The Town Center location is expected to open in January. This will be the first Sugar Factory location for Jacksonville.
Ever imagine owning a Farmer Boys® restaurant? We’re talking pride of ownership and free burgers, 24/7. California's farm-to-table favorite is now growing throughout the Southwest. Find out how to join the team and live the dream.
Inspired by the spirit of the heartland, Farmer Boys was built on homegrown goodness and raised on family pride. Founded by the five Havadjias brothers, the first Farmer Boys restaurant opened its doors in Perris, California in 1981. Our generous portions and farm-fresh food quickly gained a loyal following, and by 1997, seven more family owned restaurants appeared across Southern California. Eager to share their success, the Havadjias brothers granted their first franchise in 1998. A year later, the first independently owned Farmer Boys restaurant opened in Temecula, California. At last count, there were over 90 Farmer Boys restaurants at locations all over Southern and Central California and in Nevada. Today, thanks to an ever-expanding franchise operation, the Farmer Boys family continues to grow.
15 Minute Instant Pot Mexican Rice
I feel that I jumped on the Instant Pot bandwagon a little late, but the craze is still intensifying, so even if you JUST bought an Instant Pot, you are certainly not too late. I finally bought one when they were on deep discount right before Christmas a few years ago. My first experience with the Instant Pot was not good. I was just so happy to be able to cook a frozen chicken breast quickly. Well…the thing they do not tell you is that the cooking time is really actually the time not counting pre-heating. It took an insane amount of time and I was pretty frustrated and put it up for awhile. Oh and always make sure you’re adding enough liquid. I’m sure you can all imagine my sad, sad chicken breast that I waited far too long to enjoy.
Then, I decided to try to make Mexican rice, and I am happy to say that it turned out so well! How long does rice take in the instant pot, you ask? This recipe is only 15 minutes from start to finish. It is the fluffiest, most delicious rice that I have ever cooked and it has been the same result every single time I make this recipe. I still make this recipe, two years later. I also went on to perfect the chicken in the Instant Pot and made Instant Pot Mexican Chicken and Rice and also 30 Minute Steak Rice Bowls. Can you tell that we love eating rice?
I am the worst at being consistent with my recipes, just ask my husband. When I have fixed Mexican rice NOT in the Instant Pot, sometimes it was crunchy in the middle and sometimes it was mushy.
I will never make Mexican rice in anything but the Instant Pot, ever again. Call it Mexican Rice, call it Spanish Rice .. whatever you may call it, it needs to be a side dish to all of your Mexican food dishes!
I make this recipe at least once a week and I have made it for many people and they always have a positive reaction. This Mexican rice is GOOD! And it is! If we have leftover rice, I’ll even put it in a thermos for the boys for their school lunch. Did you know that rice actually has protein, so it makes a really great entree, too!! It is such a warm, delicious treat to open up on a school day when sandwiches and cold lunches are the norm.
I always start my rice first, then prepare tacos, enchiladas, and of course, salsa, while the rice cooks. It only actually takes 8 minutes to cook, with the pressurization and whatnot, it ends up being about 10, in my experience. But, it doesn’t really change consistency if it sits for 30 minutes in the Instant Pot. Just don’t release the pressure and you’ll be good to go, no matter what time dinner is done. I’ll even start the Mexican Rice in the Instant Pot and go outside to grill and no matter how long it takes me to do that, the rice will be warm and waiting for us when I get back. It also transfers to a disposable foil dish to be delivered to neighbors or those in need of a meal. It only dries out when left in the fridge for a few days, and then, warming it up in the microwave with a cup of water beside the dish, NOT in it, moistens the rice up and is delicious once again.
Every month we come out with a new and unique premium margarita for you to try. And guess what, it's ALWAYS $5 ALL month long! Stop by your local Chili's today to try this month's $5 margarita. Hurry in before it's gone and keep your eyes peeled for next month's $5 margarita.
Always $5. ALL month long.
Cauliflower Alfredo Sauce
- 2 cup raw cauliflower florets (200g)
- 2 tsp minced garlic, or 1/4 tsp garlic powder
- 1/2 tsp salt
- 2 tbsp butter or olive oil, or omit for fat-free
- 1 cup milk of choice
- optional 1/2 cup shredded mozzarella or nutritional yeast
- optional 1/4 cup diced shallot or onion
- Feel free to add a little Dijon mustard, lemon juice, black pepper, oregano, or rosemary if desired
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Catching up with the Danny behind Danny's in Bucktown
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Bernice never imagined she'd be running Bernice's Tavern
Rosa of Rosa's Lounge brought the blues to Logan Square
How Alice of Alice's Lounge went from beautician to bar owner
"I'm working-class," says Danny Cimaglio, when asked to describe his occupation. The 63-year-old's matter-of-fact demeanor and scrappy work history were the norm in Bucktown back in 1986, the year Cimaglio and some friends opened Danny's Tavern, a funky bar in a solidly blue-collar hood that helped usher in the area's bohemian phase. In the mid-80s, Damen Avenue was the dividing line between Mexican and Puerto Rican gangs&mdashnot a place to buy yoga pants&mdashand Cimaglio and his wife, Barbara, were raising their daughter Anna in a three-flat on Armitage and Hoyne.
Cimaglio stumbled upon the shuttered two-flat that would be the home of his eponymous bar while on a walk with his family. A glance through the front window revealed an abandoned bar, formerly a reputed bookie joint called Art's Tap, and, before that, a bakery. In the rear of the place, he spotted an apartment former first-floor tenants had to walk the line of drinkers on bar stools before getting home. But mostly what Cimaglio saw that day was an opportunity.
An aspiring musician, Cimaglio was very familiar with Chicago's bar scene. The gregarious guitarist and singer&mdashAnna, now 29, remembers jamming out with her dad in the basement when she was a kid&mdashplayed in Eddie and the Squares, a local power-pop outfit that released the 1980 single "People People," played Park West and other midsize venues, and shared a bill with the Waitresses. But the group never caught a break.
With his band on the back burner, Cimaglio could see his future in the watering hole tucked on a residential street. He and his wife tapped two other couples, and together they pooled $60,000 and plenty of sweat equity to rent and renovate the bar. (Even then, the building owner saw the promise of Bucktown property and wouldn't sell.) Two friends, Angie Hebda and Karen Murphy, became bartenders Hebda also lived in the apartment upstairs. After briefly considering the name Pete & Danny's Truck Stop&mdashPeter Nelson, a plumber and bartender, was an investor&mdashthey shortened it to Danny's.
Decorated like an apartment, the bar became a comfortable spot for hard-drinking laborers and neighborhood artists, as well as the occasional celebrity. John Cusack, looking for an out-of-the-way hangout, was known to pop in on occasion. Anna still remembers special afternoons spent perched on zebra-print stools, stealing cherries and olives from the garnish tray and dropping quarters in the jukebox to spin Roy Orbison's "Crying," her favorite song. Decked in Elvis memorabilia and outfitted with a jukebox full of punk, rockabilly, and Sinatra, the place also reflected Cimaglio's musical tastes.
"It was definitely risky opening the place, but we knew people would come out," Cimaglio says. "Once the word got out, there was a crowd from day one. The main thing was we weren't going to be a Lincoln Park-type place. We had a real cross-section of people."
By 1994, the Cimaglios and the original investor group had begun to grow weary of the day-to-day management of Danny's. After a deal to sell fell through, Nelson came across upstarts Terry Alexander and Michael Noone, who purchased the bar, replaced the jukebox with DJs, and used it as a launching pad for what would become the One Off Hospitality Group empire&mdashwhich now includes Blackbird, Big Star, the Violet Hour, the Publican, among other well-received bars and restaurants. Soon after the sale, the Cimaglios moved to Oregon when Barbara got a new job with the Oregon Health Authority, continuing governmental work similar to what she'd done in Chicago.
On the phone from his current home in Shelburne, Vermont, where he runs the same carpentry and construction company he started during the Danny's era, Cimaglio became animated recalling exploits from his rollicking bar days, like the time he dragged a belligerent drunk out by his tie and deposited him on the street.
"It always had a hip reputation," he says. "I take pride in that. I liked living in Bucktown at the time, but times change, people change, and definitely, bars change. But there were some really good times."
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Baking Stone/Pizza Peel
So, to make good pizza, you are going to need a baking stone and a pizza peel (a pizza peel is a paddle-shaped piece of wood that you use to slide the pizza onto the hot stone).
A baking sheet or metal pizza pan will not produce the same results, so I highly recommend springing for a real pizza stone.
I got a stone and peel set at Bed, Bath, and Beyond (using one of their 20% off coupons, of course), but Cook’s recommends this Bialetti 4-Piece Pizza Stone Set, which comes with a stone, a peel, a pizza cutter, and a chrome serving rack, all for $30.
Or if you want something bigger and want to buy a pizza peel separately, their favorite was this Old Stone Oven 14-Inch by 16-Inch Baking Stone, which is awesomely large. I can see how the size of that would be quite an advantage, especially if you’re using it to make something that’s not round, like calzones.