Amazon Will Open New Offices in These Two Cities

Amazon Will Open New Offices in These Two Cities

When the tech giant Amazon announced that it was deliberating on where to set-up its second headquarters, this ignited a bidding war from different cities in the country.

Amazon received 238 proposals and in January announced the 18 finalists that included L.A. and Chicago. But this month, the Seattle-based company finally made its decision.

Instead of setting up another large headquarters, which Amazon had called HQ2, the tech mogul will be opening two new offices– one in Queens, New York and another just outside of Washington, D.C.

Amazon, which is the world's third-most valuable company, is investing $5 billion to build the new office and will be getting $2 billion in tax credits.

The new developments are expected to create over 25,000 jobs in both the NYC and D.C. areas.

So why did Amazon pick these cities?

"Amazon talked up Long Island City’s breweries, waterfront parks and easy transit access. Rents there are typically lower than in Midtown Manhattan, which is just across the East River. The former industrial area also has a clock counting down the hours until the end of U.S. President Donald Trump’s first term in office," writes "Reuters."

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Walmart's is Now Selling Blue Apron Meal-Kits

Walmart's is Now Selling Blue Apron Meal-Kits

Its official, the e-commerce company owned by retail giant Walmart, will be the first retailer to sell Blue Apron meal-kits.

Now, customers in New York City, along with surrounding areas like Jersey City and Hoboken can receive a meal-kit with next-delivery through Jet’s City Grocery service.

Both companies announced the partnership on Monday and there will be two meal-kit recipes rotating specifically for customers.

For the launch, four meal-kits are available for delivery including the Togarashi Popcorn Chicken with Sweet Chili Slaw & Jasmine Rice and the Dukkah-Spiced Beef & Couscous with Tahini-Dressed Broccoli recipe.

The meal-kits, which feed two, are priced between $16.99 to $22.99 and customers don't have to subscribe to Blue Apron to get a meal-kit either.

“Teaming up with Jet enables us to dynamically serve the lifestyle of metropolitan consumers, who will now be able to conveniently fill up their online shopping carts with high-quality Blue Apron meals that can be cooked in 30 minutes or less while shopping for other everyday needs, " said Brad Dickerson, CEO of Blue Apron in a press release. "This exciting launch is another step forward in our channel expansion strategy and reflects the strength of the capabilities we are developing to readily support a variety of opportunities to broaden our access to consumers.”

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Veggie Grill to Expand to the East Coast With First NYC Store

Veggie Grill to Expand to the East Coast With First NYC Store

The fast casual chain known for its veggie-centric bowls, Veggie Grill has announced that it's expanding to the east coast with a new store in New York City's trendy Flatiron District.

The concept has 31 total stores in California, Oregon, Washington, and Illinois, but will be soon feeding the NYC masses bold yet healthy food starting spring of 2019.

The west-coast based chain launched in the Midwest with a Chicago location earlier this year. But the management team felt it was time for the fast casual to set up some roots in The Big Apple.

“The expansion of Veggie Grill to the East Coast could not come at a better time,” said Steve Heeley, Veggie Grill CEO in a press release. “Plant-based food and clean eating continues to be a growing trend, especially in big cities, so New York City is a very exciting opening for us and we look forward to joining the community there.”

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Danny Meyer's Fund Invests in Goldbelly

Danny Meyer's Fund Invests in Goldbelly

Enlightened Hospitality Investments (EHI), Danny Meyer's Union Square Hospitality Group's fund, is making another investment in the food space, but this time it isn't a restaurant.

The online food marketplace Goldbelly announced that with the help of EHI, the company has raised $20 million in Series B funding.

"We are thrilled to partner with Danny and the team at Enlightened Hospitality Investments and to join their great portfolio of brands who are unified by shared values of hospitality and a commitment to providing a stronger emotional connection to food," said Joe Ariel, founder & CEO of Goldberry "At Goldbelly, we believe that the country's greatest foods are made by passionate regional food makers and artisans. We've created a platform to empower these iconic local brands to connect with food lovers across the country, and look forward to enabling more people to enjoy these magical food experiences around the country."

Goldbelly appeals to passionate foodies looking to either try an iconic food item from a specific city or to have a famous city food offering yet again. The online marketplace features gourmet one-of-a-kind food products and gifts from legendary restaurants, bakeries, and delis that are available for shipping nationwide.

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CBD-infused Cocktails, Ice Cream, and Desserts are on the Rise

CBD-infused Cocktails, Ice Cream, and Desserts are on the Rise

As the Cannabis industries are booming in states where the psychoactive drug is legal to sell, in non-legal states CBD is on the rise.

Legal CBD, known scientifically as cannabidiol, is also derived from the hemp plant but is unlike marijuana because CBD contains just a hint of THC, meaning it doesn't give you a "high."

CBD usage has become popular due to its multiple health benefits. 

“CBD has wonderful anti-inflammatory, anti-anxiety, anti-insomnia and pain management benefits, and is incredibly safe and effective,” said Brooke Alpert, an Upper East Side nutritionist to "amNewYork."

With that being said, we are seeing more CBD-infused food offerings show up on menus. 

The bar The Breslin at the Ace Hotel in New York is selling CBD brownies and cocktails. But, this bar isn't the only food business in the city jumping on the CBD-infused bandwagon. 

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Top 10 NYC Breweries: July 2018

Top 10 NYC Breweries: July 2018
  • These NYC breweries are anything but ordinary.

  • Home to 38 breweries, here are the ones you don’t want to miss.

It’s no secret that New York City has a plethora of places to eat. Foodable Labs has recently ranked the top 25 of the best restaurants. But what about breweries?

New York City is currently home to 38 breweries and growing. Before Prohibition caused the end of brewing in NYC, the city was once a prime brewing location in the 19th century. Fun fact: the first commercial brewery in North America was built on what is now Manhattan’s Stone Street.

So what are some great spots to check out?

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Hot Products From the Summer Fancy Food Show That Should Be on Your Radar

Hot Products From the Summer Fancy Food Show That Should Be on Your Radar

After spending three days on the trade show floor at this year's Summer Fancy Food Show, we came across thousands of specialty and fine food products. 

But some stood out more than the rest. Here are some of our hot product picks that especially impressed us with their innovative formula and taste. 

Red Root & Co

Let's face it, the quality of a craft cocktail relies on the quality of ingredients. That's where companies like Red Root & Co comes in.

Known for its craft small batch infusions, Red Root & Co sells a variety of plant-based tonics, beverages, vinegars, teas, and more. 

Like most artisanal companies, the Red Root name and its story says a lot about the company. 

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Daniela Soto-Innes on Being a Young Boss

Daniela Soto-Innes on Being a Young Boss

James Beard winning chef Daniela Soto-Innes is known for heading the kitchen at famed restaurant Cosme. Named ‘Restaurant of the Year’ by Eater and receiving 3 stars from the New York Times, the restaurant has proven itself to be one of the best.

But one thing you may not know about this award-winning chef is that she is only 27... and she won her James Beard at 25.

Her secret: Daniela began working in kitchens at 14– lying about her age until she helped open Cosme at 23.

So what does the life of a millennial success story look like? The Cut reports:

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New York City Top 25 Restaurants: April 2018

New York City Top 25 Restaurants: April 2018

Temperatures are finally starting to warm up again and we are all beginning to make our way out of our fleece blanket cocoons and back out into the concrete jungle. In anticipation of your spring and summer food adventures, Foodable Labs has churned out its latest ranking of the best restaurants in New York City!

With a little movement in the NYC Top 25, we have 5 restaurants BRAND NEW to the list.

At No. 1 we have newcomer Simon and the Whale, a beautiful neighborhood restaurant that draws its culinary inspiration from the American coasts. Nestled into the Freehand New York, the restaurant got its name from Owner Gabriel Stulman who was inspired by the whale-patterned gifts his son, Simon, had been receiving. Chef Matt Griffin created an American menu for the concept with several raw seafood starters, simple options like a fish sandwich with coleslaw, and more demanding dishes like the roast guinea hen. If you’re trying to kill two birds with one stone, Stulman also runs Studio upstairs at the Freehand, the No. 6 ranked restaurant on our list.

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Chef Q&A With Star-Studded Marc Forgione

Cheers to a fun brunch event yesterday with @remymartin at @bardot_lv! #remymartin #lasvegas #brunch

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The airing of Food Network’s The Next Iron Chef: Season 3 finale, where Chef Marc Forgione was declared winner, is coming up on its seven year anniversary, in November.

“I came and I conquered,” said Chef Forgione (like a boss!) after winning the Thanksgiving Feast challenge against Chef Marco Canora.

Since then, Marc Forgione continues to man the kitchen at his Reade Street restaurant, by the same name, which he opened in New York City two years before competing on the show. He is keeping busy as the chef/owner of American Cut and Lobster Press, as well. He is also a partner/co-owner of Khe-yo, a unique restaurant serving up Lao cuisine in Tribeca. 

But when did he first fall in love with the culinary arts?

“I don’t know if there was a particular moment per se. I grew up around food and started cooking for myself at a very young age, so I would say I was born in love with cooking,” said Forgione who started working at his father’s restaurant, An American Place, at the early age of 16.

We caught up with the star-studded chef this week, to learn more about him and his cooking philosophy.

Happy Father's Day to Paps aka The Godfather

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How influential has been your father, the legendary Larry Forgione (called, The Godfather of American Cuisine,) been in your cooking style?

Forgione: Very…. Even today I still follow his mantra of using only the best, seasonal, local ingredients. You can’t make a bad ingredient taste great.

What do you attribute your culinary success to?

Forgione: A lot of hard work and being surrounded by supportive people.

What are three ingredients you love to cook with?

Forgione: Salt, pepper, and patience.

One ingredient you could not live without?

Forgione: Salt.

Your restaurant was actually top ranked using guest sentiment data by our sister company, Foodable Labs, as the most loved New York restaurant for bread. In your opinion, how important is the role of bread in an elevated fine dining experience?

Forgione: It’s incredibly important. It’s the first bite you have at the restaurant so it’s the first impression you’re getting of our food and the experience.

Can you describe the bread course at your restaurant and what sets it apart from your peers? Do you offer any gluten-free options?

Forgione: We do an elevated version of the classic potato roll served warm and brushed with clarified butter and sprinkled with black salt and served with a side of caramelized onion butter. We don’t at the moment offer any gluten-free bread but we do have starting options for guests with gluten-intolerance or allergies. We accommodate every and any allergy or dietary restriction as much as we can.

Any personal favorite menu items or something you'd suggest first-time visitors should try at Marc Forgione?

Forgione: We change the menu regularly to adjust to changing seasonal ingredients but my signature dishes that are always on the menu are Chicken-Under-A-Brick, Chili Lobster, Hiramasa Tartare, and Halibut en Croute.

In general, how important is quality at your restaurant? What do you do differently to uphold high standards?

Forgione: Quality is the most important thing at my restaurant from the food to service. I make sure to hire people who have the same level of standards as me and a real care for food and hospitality.

How did it feel to be the youngest American-born chef to receive the honor of receiving a Michelin star? After, did you feel any pressure to maintain the star?

Forgione: It was a huge honor. I actually didn’t believe it when I got the initial phone call. I thought it was my old chef playing a joke on me! I don’t really feel the pressure to get awards, in general. It’s, of course, nice to be recognized but at the end of the day, I just want to put out delicious food and make sure our guests are having a great experience at the restaurant.

Eggs Benny: it's what's for brunch at Restaurant Marc Forgione. 📷: @evansungnyc. #eggs #brunch

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We imagine that cooking for T.V. and cooking professionally are very different experiences. What did you learn from cooking competitively that has helped you grow as a chef?

Forgione: When you’re in the kitchen there’s a lot of time to plan and focus on each dish. When you’re competing, things don’t always go as planned and you need to make changes in seconds. So I’ve definitely learned a lot about improvising and "cooking on my feet."

Who is your culinary mentor?

Forgione: I’ve been lucky enough to work with several amazing chefs who have influenced me in many ways so it’s tough to just pick one.

What is your favorite restaurant to eat at when you aren’t working?

Forgione: Peasant.

Do you have any new concepts or projects in the works?

Forgione: Not at the moment, but I’m always open to new projects if it’s the right fit (hint hint!)