Airlines really have a way of putting you in your place when it comes to checking into your flight. Group 1 is never group 1 – the true group 1 is reserved for elite customers who have flown enough and paid enough money to the airline to earn the privilege of bypassing the normal queue. And if you’re in a group lower than that, you’re not even a real person, are you?
It used to be the case that getting access to the airport lounge could make you feel somewhat special. But even lounges come in tiers. United, for instance, operates two: a sad lounge for the masses, crammed with people eating pretzels and hummus, and a much nicer Polaris lounge reserved for those first class jet setters with status. It’s always a sad, humbling moment when you accidentally walk into the Polaris lounge, only to be turned away and redirected to the other one. If you’re lucky enough to be a part of the group that’s allowed into the United Polaris Lounge in Newark Airport, you’ll probably notice that it offers sit-down meal service, free of charge. Because self-service, buffet style dining is for the masses, the 1% have someone else serve them.
It’s that time of year where it’s cold out and all you want to do is stay indoors eating comfort foods and drinking some wine. Which is why the annual Time Out New York’s Grilled Cheese Meltdown, which took place on Sunday, November 13, at Hotel Eventi’s Second Floor, was such a success. A grilled cheese sandwich is one of those nostalgic snacks that takes us to a warm and fuzzy place every time, and it’s especially an effective remedy for beating the winter blues. Guests eagerly queued up for the different grilled sandwich stands on the floor, with cups of Jam Jar sweet wine and bottles of beer in tow, not caring even when the lines snaked its way across the room.Read More
Most commercial coffee beans frankly taste the same. They all have that trademark bitter, roasted espresso flavor that we have become accustomed to. But the flavor spectrum of coffee beans is much broader than that. If you’re ever curious to discover beans that can taste flowery, acidic, chocolatey and much more, stop by Parlor Coffee‘s roasting facility in Brooklyn and try the tasting held every week on Sundays at 12 pm.
Parlor Coffee started 3 years ago as a pop-up in Williamsburg and has expanded rapidly since then. The facility, which is near the Brooklyn Navy Yard, looks and feels like a beautiful and spacious start-up workspace. As you walk towards the “cupping” area, you’ll see cups of different ground beans being set up for the tasting. Hot water is poured to the brim in each cup and seeps for 4 minutes, and then each participant breaks the crust that forms, swiping three times to release the aromas. After cooling for another 7 minutes, the coffees are ready to be tasted, and similar to wine tasting, you really have to slurp and swish the liquid around to taste the different flavors.
When we were there, we tried 5 different beans–the Wallabout and Prospect, which were very drinkable, whereas the Kenya Kiumu, Guatemala Chimaltenango and Colombia San Sebastian were much more complex and unexpected. The Kenya Kiumu was probably the most distinctive of the bunch, in that it was so tangy and floral that I felt like I was drinking an oolong tea. I ended up buying a bag of the Prospect, as I like my coffees to taste a little more traditional, but I did appreciate how unique the single-origin beans tasted.
Parlor Coffee mostly does wholesale business, but I have seen their beans sold at Dover Street Market, and you can always order a cup at their original pop-up location in Williamsburg at the Persons of Interest barbershop, or at Tilda All Day in Clinton Hill. And of course, you can order them online or come buy a bag in person!
Roastery & Tasting Room
11 Vanderbilt Avenue (between Flushing Ave and Park Ave)
Brooklyn, NY 11205
Sundays 12-4, cupping held at 12
I feel like our world is obsessed with discovering the latest “hack” to make our lives as efficient as possible. I always receive emails about helpful hacks that will save me time, make me happier, make my workouts better, etc, etc. And of course eating hacks seem to be especially popular. How can we make our meals more convenient, more nutritious, more enjoyable so that we have more time leftover to do the things that we really love? The startup world is overrun with companies that are determined to hack your way to a better meal by delivering your food faster or doing the grocery shopping for you. Good food can be yours with just a click of an app.
Ample is a new food startup that takes food hacking to the extreme. It disrupts our whole approach to eating by reducing the activity to only its core essential – delivering sustenance to the body. You don’t have to deal with the nuisance of thinking about what to eat, physically going out to get your food, waiting for a meal to get to you or doing any sort of prep whatsoever. All you do is grab an Ample meal shake bottle, fill it with some water or milk, shake vigorously to blend, and consume 400 clean calories fortified with the right mix of nutrients so that it can serve as a reliable meal replacement. And now you can get those 30 minutes back that would have been spent thinking about which salad to get at Chop’t and walking the few blocks over there.
I’m clearly not the right demographic for Ample, as I live to eat and can always make time for food. Even if I know that I will have back-to-back meetings, I will go get a salad at 10 am and bring it back to the office so that I am all prepared for the day ahead. I guess some people do not think ahead like that. These are probably the same people who are so busy that they forget to eat and think eating is getting in the way of getting things done. But I was curious to see what it tasted like and how I could potentially integrate Ample part-time into my life, so I took the plunge and decided to hack my lunch with an Ample shake.
It certainly was the easiest and quickest meal I ever made. I simply poured water up toward the top of the bottle and shook it pretty hard to make sure things were well-blended. I found that even though I was thorough in my shaking, things didn’t quite blend completely, and I was left with some powdery pancake-batter like lumps floating around. Flavor-wise, it wasn’t too bad. With almond milk, the Ample shake tasted somewhat like cookie batter, which isn’t a bad frame of reference. With water, however, I found that it tasted too much like some GNC muscle shake, although without that tinny, artificial aftertaste. I was nervous that I would be hungry, but what do you know, I actually was satiated from 12 to 4 pm, and no sugar crashes or anything in between. I honestly think that it would be worthwhile to have emergency bottles of Ample on standby for those days when things are crazy and finding time to step out for lunch is annoying. Because sometimes a Kind Bar doesn’t cut it. But an Ample shake definitely will.
So if this life hack is up your alley, you can pre-order some Ample shakes here on the company’s Indiegogo campaign page. Volume is key, because a $30 contribution can get you a 6-pack at $5 a bottle, whereas a $135 contribution can get you a 30-pack at $4.50 a bottle. The bottles are good for 6 months so stock up all you want! You can also choose between 400 or 600 calorie options. Clean, optimized eating at your fingertips, and affordable at that. Gone are the days of $15 salads at Sweetgreen or Chop’t. This might be the best food hack since sliced bread…
The year in food in 2015 involved a lot of vegetables. Vegetable-driven tasting menus, vegetarian burgers, vegan brunches, produce became very hot. Those who know their way around a farmer’s market were very much sought out. Another theme in 2015–the return of flashy, high-end dining in Manhattan. Casual Brooklyn has been all the rage in recent years, but people are starting to embrace reservations and formal service again, and the over-the-top Major Food Group empire is making a killing. Food startups were a huge thing in 2015. Munchery, Maple, Ubereats, Blue Apron, suddenly everyone is trying to make delivery better in the city. What else is there? I loved the trend of natural, funky wine menus, the continued popularity of Korean influences, and the love for healthy California cuisine. Here’s my list of the top 10 dishes that I tried in 2015, which covers a pretty broad spectrum of tastes, but the one thing they have in common is that they grabbed my attention at the very first bite.
The beef brisket from La Barbecue in Austin, TX
The fairytale eggplant from Bruno Kitchen
The uni seaweed ramen course from Yuji Ramen Omakase
The apricot in brown butter and tonka bean from Timbre in Paris
The king crab from Oaxen Slip in Stockholm
The scallop and dashi course from Frantzen in Stockholm