Gourmet Gossip: September 2016

In this great dining city of ours, barely a day passes without news of an exciting restaurant opening, a devastating closing, a shocking chef shuffle, or a groundbreaking, must-try dish.  That’s why we’re keeping you apprised of the industry’s most noteworthy bits and bites — from a duo of awesome brunch options to Blue Ribbon Bakery’s sudden shutter…

How Sweet it Is: Rebelle has officially become Manhattan’s hottest brunch spot, due to a new collaboration with Sadelle’s Melissa Weller.  In anticipation of a restaurant they’ll all be opening in Philadelphia next year, they’re test-driving an exciting roster of weekend-only pastry items, including double chocolate pain au chocolat, whole-wheat beet and apple chaussons, and a Spumoni-inspired, twice-baked pistachio/cherry croissants.

Cutting the Ribbon: We’ve gotten pretty used to the constant expansion of the Blue Ribbon brand; but shutters are another story entirely.  Shockingly, the Bromberg brothers have elected to close their seminal Blue Ribbon Bakery Kitchen after an epic 20-year-run in the West Village, leaving their painstakingly restored 150-year-old wood burning oven behind.  Thankfully, employees will be offered positions at one of the restaurant group’s 19 other eateries, but there’s simply no replacement for the loss of baked goods like challah, matzoh and marble rye.

Yum Yum, Give Me Sum: Oh wait, did we say Rebelle was Manhattan’s hippest brunch location?  Dim sum lovers will probably beg to differ, in light of Nom Wah Tea Parlor’s recent Nolita expansion.  In addition to standards like scallion pancakes, dumplings, and what is largely considered to be the city’s original egg roll, the decidedly chic spot will offer heartier dishes such as noodle soups and rice bowls, which guests can pick up at the counter for either eating in or carrying out — forget the time honored tradition of picking and choosing off of carts.

Celebrating Shacktober: Shake Shack — Danny Meyer’s fast-casual franchise behemoth — is whipping out the lederhosen for Oktoberfest.  Well, not really, but it is expanding its menu at all locations throughout NYC, to include soft pretzels, 25-ounce beer steins, Black Forest milkshakes, and brat burgers featuring patties topped with cheddar-stuffed sausage, cheese sauce and ale-sautéed shallots, from now until October 2nd.

In the Raw: While the newer, Brooklyn branch of Black Tree is still operating as is, the original, Lower East Side location has undergone a total switcheroo.  Instead of serving farm-to-table sandwiches, the newly named Raw Material will function as a more elegant eating and drinking establishment, offering raw oysters, ceviche, and an expansive lineup of craft cocktails.

Go Fish: Move over, Dominique Ansel — New York’s trending dessert du jour is soft-serve swirled into fish-shaped cones.  Known as Taiyaki — a traditional Japanese treat generally filled with red bean paste — it’s also the name of a just-opened Chinatown shop, Taiyaki that specializes in just that; but has taken the sweet to a whole other level by filling the fish’s gaping, griddled mouths with matcha or black sesame ice cream.