After Decades in the Restaurant Business, Andrew Carmellini Opens Café Carmellini - The New York Times

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Marcus Samuelsson opens Metropolis in the new Perelman Performing Arts Center, Blue Ribbon adds a chop house spot to its lineup and more restaurant news.

Headliner

Café Carmellini

The chef Andrew Carmellini’s trajectory has been a steady climb, not a rocketing blastoff. Now, having reached cruising altitude after 30 years at the stove in New York, a city where his family has roots, he’s finally putting his name on a restaurant. It’s in a first-class building, formerly a bank and now a hotel, designed by McKim, Mead & White and offering a spacious dining room at double height with an open kitchen on one side, a plethora of detailed finishes in wood, and mirrors and bronze throughout. It’s a gracious setting — “tablecloths are back,” he said. Wine-friendly, French-Italian dishes include Wagyu carpaccio; veal tongue Castelluccio (with lentils); crab and Meyer lemon salad; lobster cannelloni with caviar; sole Normande; black bass with truffle zabaglione; squab en croûte; and scallops Cardoz that pay homage to Floyd Cardoz, known for his interpretations of Indian food. Mr. Carmellini plans to spend most of his time at this new flagship working with his chef de cuisine, Kyle Goldstein. The pastry chef, Jeffrey Wurtz, has a diverse repertoire, including sticky toffee pudding, olive oil cake with Sorrento lemon, and passion fruit chiboust with coconut sorbet. The wine cellar, overseen by Josh Nadel from NoHo Hospitality Group, Mr. Carmellini’s company that’s also running the food and drink for the hotel, has some 1,800 labels. There will be three sommeliers on duty. (Opens Thursday)

250 Fifth Avenue (28th Street), cafecarmellini.com.

Opening

Metropolis by Marcus Samuelsson

This spacious, somewhat industrial yet warmly toned lobby restaurant, designed by David Rockwell in the new Perelman Performing Arts Center, is ready for prime time. It welcomes with a 40-seat lounge and a 135-seat restaurant that also has a seasonal terrace. There’s a wine bar and a private dining room, all run by Marcus Samuelsson with the executive chef Ed Tinoco, the chef de cuisine Marcelo Malta Andrade and the pastry chef Onika Ayana Brown. Their menu has its eye on New York with local oysters; a sumptuous market platter of grilled, pickled and fermented vegetables with dips; and aged Long Island duck with mole, foie gras and peaches. There’s even a drink called Catskills Old Fashioned. (Wednesday)

Perelman Performing Arts Center, 251 Fulton Street (Greenwich Street), 212-266-3018, metropolisbymarcus.com.

Blue Ribbon Sushi & Steak

Bruce and Eric Bromberg’s shape-shifting collection of restaurants now includes this one, just a stroll from the paint at Madison Square Garden. It’s their first to offer a chop house grill angle, along with tastes of nearly everything you’d find under the Blue Ribbon name, including the fried chicken. Cuts of American beef, domestic Wagyu and Japanese Wagyu are featured, along with a Kurobuta pork chop, swordfish steak, fried rice, raw bar items and dozens of sushi and sashimi choices by the piece, the roll or the platter. The sushi is listed according to ocean source, Atlantic or Pacific. The 150-seat restaurant includes a sushi counter, a bar and outdoor seating.

1 Penn Plaza (West 33rd Street), 347-929-0404, blueribbonsushiandsteak.com.

Allure

The Upper West Side has acquired another fine dining restaurant, this one from City Nights Hospitality, which runs Ascent Lounge, in the Shops at Columbus Circle. Set within a glass atrium in the historic 120-year old Beaux-Arts-style Hotel Belleclaire designed by Emery Roth, an architect responsible for many of the neighborhood’s handsome apartment houses, it offers a contemporary menu from the chef Joshua Vasquez. You’ll find a fancy Wagyu hot dog, burrata, grilled prawns, baby Gem salad, crab pappardelle, whole grilled rainbow trout and a half roast chicken. (Thursday)

Hotel Belleclaire, 2175 Broadway (77th Street), 646-992-9077, allureloungenyc.com.

Casa Bond

In an opulent setting with marble and crystal chandeliers, regional Mexican fare — from Tulum and the Yucatán to Baja California and Sinaloa in between — is given star treatment. Guacamole with lobster or caviar (a felicitous combination), lobster ceviche, a surf and turf taco with shrimp and steak, cochinita pibil, and cylindrical churros filled with caramel mousse are ambitious choices from the chef and partner, Rodrigo Abrajan, who got his start with a street cart in East Harlem 30 years ago. His partners are Mike Khuu and Luis Villanueva. (Wednesday)

334 Bowery (East Third Street), 917-639-3009, casabondnoho.com.

Swoony’s

Sal Lamboglia is building on the success of his Cafe Spaghetti with another unpretentious spot, this time with a bit more polish in a rich blue and cream setting with vintage accents. But the bistro feel continues. And that goes for the menu, which doesn’t compete with the pasta lineup at Cafe Spaghetti nearby but offers clams casino, lamb meatballs with cucumber and yogurt, a double cheeseburger and seared halibut with brown butter, leeks and cauliflower. Mr. Lamboglia notes that his father once worked at Cucina Napoletana, previously in this location. (Wednesday)

215 Columbia Street (Sackett Street), Columbia Street Waterfront District, Brooklyn, swoonys.com.

Mykonian House

This new Upper East Side spot has just about every dish you’d find at a typical New York Greek restaurant. You can be confident ordering without looking at the menu.

25 East 83rd Street, 212-901-5333.

Fossetta

Italian and Mediterranean fare, like chicken liver rigatoni, smashed eggplant with garlicky tomato confit, and a cunning take on vitello tonnato with egg instead of veal, are on the menu at this wine bar. It’s from Julie Park, the owner of Café Colette, with Charlene Santiago, the chef, and Joshua Even, running the wine side of things.

198 Allen Street (East Houston Street), 646-430-1249, fossetta-nyc.com.

Gaudir

This elegant little Spanish restaurant serving tapas, paellas for two and main dishes like bacalao a la Vizcaina, has reopened after a summer vacation.

251 East 110th Street, 212-744-4422 ext. 3, gaudir-spanish-tapas.com.

Kolachi

The paratha roll, a savory Pakistani street food popular, is made and sold at this storefront in the East Village. (It’s not to be confused with the Czech-Hungarian sweet nut roll, kolache, as dispensed by Brooklyn Koalche and its spin-offs.) The soft, flaky, deep-fried flatbread can be filled with chicken, beef or vegan mock chicken, with a coriander sauce to add. Saif Qazi and Kiran Lutfeali, the married owners, opened the store, which has minimal seating, because he missed paratha rolls His chef is Adam Perez. But don’t plan on lunch; it opens at 4 p.m. on weekdays, 11 a.m. on weekends. (Thursday)

130 First Avenue (Eighth Street), 917-262-0633, kolachirolls.com.

Edith’s at Nordstrom NYC

Elyssa Heller’s tiny shop serving Jewish style sandwiches in Williamsburg, Brooklyn, many of them made on bagels, has shown up in the Nordstrom store in Midtown. It will serve breakfast and lunch items, including a bacon, egg and cheese sandwich with a latke and the Edith, similar to a Reuben with house-smoked pastrami. Edith’s items will be served at the store’s Jeannie’s and Burger Bar counters on Lower Level 2. daily, through Jan. 3. A pop-up takeout counter will be open until 6 p.m. (Sundays until 5 p.m.).(Wednesday)

Nordstrom NYC, 225 West 57th Street.

Chefs on the Move

Emile Desmet

This Belgian chef who worked at Le Chateaubriand, a Parisian hot spot, for eight years, will be next up in the kitchen at Fulgurances, Laundromat in Greenpoint, Brooklyn, which has a rotating roster of guest chefs. His residency will end Dec. 31.

Closing

Momofuku Ko

David Chang’s high-end and well-received tasting menu restaurant will call it quits after dinner on Saturday, giving the marquee chef more visibility on grocery shelves and online than in dining rooms.

8 Extra Place (First Street), 212-203-8095, ko.momofuku.com.

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After Decades in the Restaurant Business, Andrew Carmellini Opens Café Carmellini - The New York Times
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After Decades in the Restaurant Business, Andrew Carmellini Opens Café Carmellini - The New York Times

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Marcus Samuelsson opens Metropolis in the new Perelman Performing Arts Center, Blue Ribbon adds a chop house spot to its lineup and more restaurant news.

Headliner

Café Carmellini

The chef Andrew Carmellini’s trajectory has been a steady climb, not a rocketing blastoff. Now, having reached cruising altitude after 30 years at the stove in New York, a city where his family has roots, he’s finally putting his name on a restaurant. It’s in a first-class building, formerly a bank and now a hotel, designed by McKim, Mead & White and offering a spacious dining room at double height with an open kitchen on one side, a plethora of detailed finishes in wood, and mirrors and bronze throughout. It’s a gracious setting — “tablecloths are back,” he said. Wine-friendly, French-Italian dishes include Wagyu carpaccio; veal tongue Castelluccio (with lentils); crab and Meyer lemon salad; lobster cannelloni with caviar; sole Normande; black bass with truffle zabaglione; squab en croûte; and scallops Cardoz that pay homage to Floyd Cardoz, known for his interpretations of Indian food. Mr. Carmellini plans to spend most of his time at this new flagship working with his chef de cuisine, Kyle Goldstein. The pastry chef, Jeffrey Wurtz, has a diverse repertoire, including sticky toffee pudding, olive oil cake with Sorrento lemon, and passion fruit chiboust with coconut sorbet. The wine cellar, overseen by Josh Nadel from NoHo Hospitality Group, Mr. Carmellini’s company that’s also running the food and drink for the hotel, has some 1,800 labels. There will be three sommeliers on duty. (Opens Thursday)

250 Fifth Avenue (28th Street), cafecarmellini.com.

Opening

Metropolis by Marcus Samuelsson

This spacious, somewhat industrial yet warmly toned lobby restaurant, designed by David Rockwell in the new Perelman Performing Arts Center, is ready for prime time. It welcomes with a 40-seat lounge and a 135-seat restaurant that also has a seasonal terrace. There’s a wine bar and a private dining room, all run by Marcus Samuelsson with the executive chef Ed Tinoco, the chef de cuisine Marcelo Malta Andrade and the pastry chef Onika Ayana Brown. Their menu has its eye on New York with local oysters; a sumptuous market platter of grilled, pickled and fermented vegetables with dips; and aged Long Island duck with mole, foie gras and peaches. There’s even a drink called Catskills Old Fashioned. (Wednesday)

Perelman Performing Arts Center, 251 Fulton Street (Greenwich Street), 212-266-3018, metropolisbymarcus.com.

Blue Ribbon Sushi & Steak

Bruce and Eric Bromberg’s shape-shifting collection of restaurants now includes this one, just a stroll from the paint at Madison Square Garden. It’s their first to offer a chop house grill angle, along with tastes of nearly everything you’d find under the Blue Ribbon name, including the fried chicken. Cuts of American beef, domestic Wagyu and Japanese Wagyu are featured, along with a Kurobuta pork chop, swordfish steak, fried rice, raw bar items and dozens of sushi and sashimi choices by the piece, the roll or the platter. The sushi is listed according to ocean source, Atlantic or Pacific. The 150-seat restaurant includes a sushi counter, a bar and outdoor seating.

1 Penn Plaza (West 33rd Street), 347-929-0404, blueribbonsushiandsteak.com.

Allure

The Upper West Side has acquired another fine dining restaurant, this one from City Nights Hospitality, which runs Ascent Lounge, in the Shops at Columbus Circle. Set within a glass atrium in the historic 120-year old Beaux-Arts-style Hotel Belleclaire designed by Emery Roth, an architect responsible for many of the neighborhood’s handsome apartment houses, it offers a contemporary menu from the chef Joshua Vasquez. You’ll find a fancy Wagyu hot dog, burrata, grilled prawns, baby Gem salad, crab pappardelle, whole grilled rainbow trout and a half roast chicken. (Thursday)

Hotel Belleclaire, 2175 Broadway (77th Street), 646-992-9077, allureloungenyc.com.

Casa Bond

In an opulent setting with marble and crystal chandeliers, regional Mexican fare — from Tulum and the Yucatán to Baja California and Sinaloa in between — is given star treatment. Guacamole with lobster or caviar (a felicitous combination), lobster ceviche, a surf and turf taco with shrimp and steak, cochinita pibil, and cylindrical churros filled with caramel mousse are ambitious choices from the chef and partner, Rodrigo Abrajan, who got his start with a street cart in East Harlem 30 years ago. His partners are Mike Khuu and Luis Villanueva. (Wednesday)

334 Bowery (East Third Street), 917-639-3009, casabondnoho.com.

Swoony’s

Sal Lamboglia is building on the success of his Cafe Spaghetti with another unpretentious spot, this time with a bit more polish in a rich blue and cream setting with vintage accents. But the bistro feel continues. And that goes for the menu, which doesn’t compete with the pasta lineup at Cafe Spaghetti nearby but offers clams casino, lamb meatballs with cucumber and yogurt, a double cheeseburger and seared halibut with brown butter, leeks and cauliflower. Mr. Lamboglia notes that his father once worked at Cucina Napoletana, previously in this location. (Wednesday)

215 Columbia Street (Sackett Street), Columbia Street Waterfront District, Brooklyn, swoonys.com.

Mykonian House

This new Upper East Side spot has just about every dish you’d find at a typical New York Greek restaurant. You can be confident ordering without looking at the menu.

25 East 83rd Street, 212-901-5333.

Fossetta

Italian and Mediterranean fare, like chicken liver rigatoni, smashed eggplant with garlicky tomato confit, and a cunning take on vitello tonnato with egg instead of veal, are on the menu at this wine bar. It’s from Julie Park, the owner of Café Colette, with Charlene Santiago, the chef, and Joshua Even, running the wine side of things.

198 Allen Street (East Houston Street), 646-430-1249, fossetta-nyc.com.

Gaudir

This elegant little Spanish restaurant serving tapas, paellas for two and main dishes like bacalao a la Vizcaina, has reopened after a summer vacation.

251 East 110th Street, 212-744-4422 ext. 3, gaudir-spanish-tapas.com.

Kolachi

The paratha roll, a savory Pakistani street food popular, is made and sold at this storefront in the East Village. (It’s not to be confused with the Czech-Hungarian sweet nut roll, kolache, as dispensed by Brooklyn Koalche and its spin-offs.) The soft, flaky, deep-fried flatbread can be filled with chicken, beef or vegan mock chicken, with a coriander sauce to add. Saif Qazi and Kiran Lutfeali, the married owners, opened the store, which has minimal seating, because he missed paratha rolls His chef is Adam Perez. But don’t plan on lunch; it opens at 4 p.m. on weekdays, 11 a.m. on weekends. (Thursday)

130 First Avenue (Eighth Street), 917-262-0633, kolachirolls.com.

Edith’s at Nordstrom NYC

Elyssa Heller’s tiny shop serving Jewish style sandwiches in Williamsburg, Brooklyn, many of them made on bagels, has shown up in the Nordstrom store in Midtown. It will serve breakfast and lunch items, including a bacon, egg and cheese sandwich with a latke and the Edith, similar to a Reuben with house-smoked pastrami. Edith’s items will be served at the store’s Jeannie’s and Burger Bar counters on Lower Level 2. daily, through Jan. 3. A pop-up takeout counter will be open until 6 p.m. (Sundays until 5 p.m.).(Wednesday)

Nordstrom NYC, 225 West 57th Street.

Chefs on the Move

Emile Desmet

This Belgian chef who worked at Le Chateaubriand, a Parisian hot spot, for eight years, will be next up in the kitchen at Fulgurances, Laundromat in Greenpoint, Brooklyn, which has a rotating roster of guest chefs. His residency will end Dec. 31.

Closing

Momofuku Ko

David Chang’s high-end and well-received tasting menu restaurant will call it quits after dinner on Saturday, giving the marquee chef more visibility on grocery shelves and online than in dining rooms.

8 Extra Place (First Street), 212-203-8095, ko.momofuku.com.

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

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Check Out the Coziest Little Bookshop Cafe That Just Opened in Germantown - Eater Nashville

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The newly opened Library Cafe is the epitome of hygge

Right in time for cardigans-and-hot-cocoa season, the Library Cafe has opened its doors in Germantown. Noah Payne, a barista and baker who previously spent time at the Gulch’s Milk & Honey, and Josh Ramsey, who brings an accounting and business background to the operation, have taken over a historic home in the neighborhood and turned it into the cafe equivalent of a warm hug.

The cafe is also part bookshop, where guests can pick up a few good tomes (along with artist-made mugs) while snuggling up on one of the vintage couches with a cup of Crema coffee, a variety of teas, and housemade pastries like orange honey scones and biscuits.

The cafe is open at 1319 6th Avenue North every day from 6 a.m. to 6 p.m., except for Wednesdays.

‘Tis the season for more coffee news

8th & Roast (8&R) recently completed construction of its custom roasting facility and training lab, located at 2637 Grandview Avenue. The 4,000-square-foot building houses roasting operations, wholesale and direct-to-consumer fulfillments, team meeting space, and a tailor-made training lab. The training lab will allow an expansion of 8&R’s coffee education program, not just for its staff knowledge, but for the public to experience its curated coffee education courses.

The Nashville-based coffee shop and roastery also opened the doors to a new ​​full-service coffee shop in The Broadview at Vanderbilt with specialty its signature espresso drinks, slow-brewed coffees, house-made breakfast sandwiches, pastries, and snacks. The new location is open daily, 7 a.m. to 6 p.m.

Vui’s Juice Café gets a Gulch outpost

Vui and John Hunt, founders of Vui’s Kitchen and I Love Juice Bar, have opened a second location of Vui’s Juice Café in the Gulch. The cafe is located at 222 11th Ave S — their first juice cafe location opened in Berry Hill back in July.

On the menu: fresh juices, acai bowls, superfood smoothies, Vui’s BLT, boba tea, hot lattes, and a cold brew brown sugar latte. The cafe, which features locally grown microgreens and local snack options, is open from 6:30 a.m. to 4 p.m. Monday through Friday, and 8 a.m. to 4 p.m. Saturday and Sunday.

Get a rooftop beard trim and some booze for No Shave November

Blind Barber, the Gulch’s newest speakeasy/barber shop, is partnering up with Harriet’s Rooftop at 1 Hotel for No Shave November. The rooftop destination will be hosting the Blind Barber crew for two nights — November 1 and 29. From 6 to 8 p.m. on November 1, you can enjoy cocktails and complimentary products from Blind Barber to kick off your facial hair journey. Come back at the end of the month (November 29), for fresh cleanups from the Blind Barber crew, custom cocktails, and the opportunity for your impressive new mutton chops to win a VIP table at Harriet’s, plus a set of products from Blind Barber. Get the details here.

A picnic dedicated to fried chicken and Champagne

Les Dames d’Escoffier Nashville is hosting its first-ever “Chicken & Champagne” picnic. The fundraising event will offer picnic baskets for two filled with four pieces of fried chicken, seasonal sides, bread, desserts, and Champagne, prepared by some of Nashville’s renowned female chefs and purveyors including Maneet Chauhan (Chauhan Ale & Masala House), Tamara Kelly (Prince’s Hot Chicken), and Deb Paquette (Etch and Etc.).

The event will be hosted on Bloomsbury Farm on November 5 from 1 to 5 p.m. — guests are encouraged to bring blankets and camp chairs for the picnic. Batched cocktails will also be available for purchase at an additional cost.

Cost is $150 and includes a picnic for two, packaged in a take-home branded insulated canvas bag. Tickets can be purchased here.

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Love of baking leads to new café in Attica - The Daily News Online

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Laura Anders, after 15 years as a stay-at-home mom, had decided to pursue an entrepreneurial business. She then set her focus on a love of baking.

"I have always enjoyed baking and cake decorating. Growing up, I always wanted to help with the baking. I made my first cake from scratch during high school and I was hooked," said Anders. "I started watching cooking shows and just absorbing everything I could and then practicing for the next couple of decades."

Ralph's Cafe & Bakery ribbon cutting on Friday October 20, 2023.

Mark Gutman/Daily News

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Worker injured at wall collapse at Railroad Cafe in East Rutherford - NorthJersey.com

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EAST RUTHERFORD — A construction worker was rescued from the old Railroad Cafe after part of the foundation collapsed Saturday.

The East Rutherford Fire Department was called to 170 Union Ave. just after 1:30 p.m. after getting word that there had been a wall collapse and someone was trapped, a Facebook post said. When they arrived, crews found three workers in the basement, with one pinned beneath the collapsed wall and the basement floor slab.

The building that housed the former restaurant had been purchased by a developer and was being renovated.

The Fire Department requested mutual aid from Wallington and the Urban Area Security Initiative Search and Rescue Metro Strike Team to help extract the man from the rubble.

"After an extensive technical operation, the worker was removed at 3:18 p.m. and transported to the hospital for his injuries," the Facebook post said.

East Rutherford police said the man suffered severe injuries and was taken to Hackensack University Medical Center.

Another worker went to the hospital with a leg injury. The Fire Department sent wishes for a "full and swift recovery" to the two injured men.

The Police Department said the building was demolished Saturday night after it was deemed unsafe.

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China's Mixue, Cotti Coffee test mettle in Japan's cafe scene - Nikkei Asia

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TOKYO/SHANGHAI -- Chinese tea and coffee shop chains are accelerating their push into Japan, looking to hone products and services in the country's highly competitive market as they pursue global success.

Mixue Ice Cream & Tea's Ikebukuro location in Tokyo, which opened in late June, was bustling with activity on a recent weekday afternoon. The chain sells tea for 100 yen (67 cents) and bubble milk tea for 360 yen -- around 60% of the price of Taiwan-based rival Gong Cha.

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Malibu Barbie Cafe now open at the Mall of America - Star Tribune

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Becky Brown is on the themed pop-up circuit. As a chef, it's an unusual path, but a creatively lucrative one.

"I've done a 'Harry Potter' dinner. I've done a 'Game of Thrones'-themed dinner. I've done 'Bridgerton.' I don't really know how I ended up getting into this," said the Los Angeles-based "Master Chef" alum.

Still, she's delighted to be cooking in TV Land.

"I love it because I get an opportunity to do something new and it really flexes my creative muscles," Brown said. "With a lot of restaurants, you have a set menu and you just do it over and over again, and you kind of perfect it, but I love doing something fresh and different."

And there's nothing fresher than a 64-year-old doll. With Barbie-mania in full force thanks to Greta Gerwig's summer blockbuster movie — and a positive, love-yourself reframing of Barbie's role in young girls' lives — Minneapolis is one of three cities breaking the fourth wall by allowing fans not just to play with toys, but to eat like one.

And what better place to do it than in a mall?

Malibu Barbie Cafe opened at the Mall of America over the weekend, and will run through mid-January, after successful limited runs in New York and Chicago. With a very pink, California-inspired menu by Brown, the cafe gives Barbie fans the chance to dine in a details-heavy Barbie World. (In other words, there are tons of selfie options.)

"We're bringing Malibu to Minnesota, engaging that California lifestyle," said Michael Corrigan, a spokesman for Bucket Listers, the production company behind the pop-up.

This is the largest of the three Malibu Barbie Cafes, coming in at 13,000 square feet over three levels on the outer edge of Nickelodeon Universe, a bubble-gum wonderland among the roller coasters.

There's a small roller rink and it costs only $1 on top of the meal/admission to go for a spin, with all proceeds going to the YWCA Minneapolis' Girls Inc. program. Photo spaces abound, but are strategically placed around the rooms, away from the tables so Instagrammers don't disturb diners. There's a hot pink swing chair, a full-size Barbie box, an exhibit on the history of Barbie, lots of references to "beach" and, of course, a gift shop with exclusive merchandise.

Inspirational messages like "Confidence is the best accessory" are imprinted on bathroom walls and throughout the cafe.

"Details matter," Corrigan said. "As times have changed it's important that everyone see themselves as Barbie."

Then there's the food, raising the question: If Barbie could eat, what would she have?

"Malibu Barbie is very accepting. She's very fun. She knows that she wants to have a great meal, but also wants to be approachable for everybody," Brown said. "When we were creating the menu, we were creating this updated dinner vibe a little bit, but with a California touch."

An entree is included in the price of admission, and runs the gamut from pink confetti pancakes and a Mission-style breakfast burrito to a double smashburger (topped in a pink "secret" sauce) and a vegan cauliflower bowl. The menu can be augmented with a la carte offerings such as fruit skewers with yogurt dip, and beet hummus in Barbie's favorite color. Glitter is used liberally as a garnish.

Desserts are large-format, including a Barbie yacht that has colorful cupcakes instead of plastic passengers. A convertible is the vessel for an orange Dreamsicle float.

As this cafe is devoted specifically to the beachy version of Barbie, Brown didn't specifically make a dish inspired by the film's breakout, Weird Barbie. But a funky cake covered in a dripping tie-dye glaze is "my Weird Barbie dessert," she said. "I should have renamed it."

Reservations are good for 90 minutes, but walk-ins will be accepted when there's availability. For a guaranteed Barbie brunch or dinner, reserve tickets start at $29. Expect lines for skating to take some time — and you will have to sign a waiver. One might feel like Barbie at this cafe, but we don't all skate like her.

Malibu Barbie Cafe

Where: At the Mall of America, 5115 Center Court; the south entrance of Nickelodeon Universe.
Hours: 10 a.m.-9 p.m. Mon.-Sat., 11 a.m.-7 p.m. Sun. The pop-up is scheduled to go through Jan. 15, but other locations were extended.
Reservations: Available online at bucketlisters.com/experience/malibu-barbie-cafe-mall-of-america. You'll need to choose and pay for your entree ($29-$39) at time of reservation.
Also available: A range of appetizers ($10-$16), sides ($5-$8), desserts (from $7), cocktails and mocktails ($5-$17).

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Worker injured at wall collapse at Railroad Cafe in East Rutherford - NorthJersey.com

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EAST RUTHERFORD — A construction worker was rescued from the old Railroad Cafe after part of the foundation collapsed Saturday.

The East Rutherford Fire Department was called to 170 Union Ave. just after 1:30 p.m. after getting word that there had been a wall collapse and someone was trapped, a Facebook post said. When they arrived, crews found three workers in the basement, with one pinned beneath the collapsed wall and the basement floor slab.

The building that housed the former restaurant had been purchased by a developer and was being renovated.

The Fire Department requested mutual aid from Wallington and the Urban Area Security Initiative Search and Rescue Metro Strike Team to help extract the man from the rubble.

"After an extensive technical operation, the worker was removed at 3:18 p.m. and transported to the hospital for his injuries," the Facebook post said.

East Rutherford police said the man suffered severe injuries and was taken to Hackensack University Medical Center.

Another worker went to the hospital with a leg injury. The Fire Department sent wishes for a "full and swift recovery" to the two injured men.

The Police Department said the building was demolished Saturday night after it was deemed unsafe.

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October 29, 2023 at 11:49PM
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JSP joining café market | Business - Jamaica Gleaner

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Jamaica Standard Products Limited, JSP, is venturing into what General Manager John Minott says is its first full-blown café, to be called Island Blue Coffee House, a brand to be tested initially in the coffee company’s home parish of Manchester.

Island Blue is scheduled to open sometime between year end and January at Sovereign Plaza, a new commercial complex that is under development in the Caledonia area of Mandeville. The investment in the first shop is “north of $25 million,” said Minott.

The new operation will expand the coffee-processing company’s retail footprint.

JSP already has four retail coffee outlets – one at the Sangster Airport and three others at cruise terminals in Montego Bay, Falmouth, and Ocho Rios – but they, basically, function as drinking and tasting stations, he said.

“These are called Coffee and Spice and are under a different brand,” he added.

Island Blue Coffee House, however, will offer hot and cold beverages, coffee and non-coffee; as well as light meals.

“If the concept works, which we expect it to do, we will roll out in all major towns in the island. The café concept has become very popular in Jamaica, and we only expect it to continue growing.”

In recent times, a number of café chains have emerged in Jamaica, the largest of them being Starbucks Jamaica, a franchise operated by business partners Ian Dear and Adam Stewart through different companies under their control. Other coffee houses include Café Blue, Cannonball, and Rituals, while JSP itself is also partners with Fromage in a chain called Café Dulce with three locations in Kingston, but only as a supplier of products.

Island Blue Coffee House will be its first full-blown company-owned café operation, Minott said.

“Island Blue has been the brand name of our coffee for a decade. We are using a name we already have,” he told the Financial Gleaner.

The brand was formerly known as Wallenford Blue, but its image was recast to Island Blue at a cost of $20 million in 2017, previous reports show.

Island Blue Café will be JSP’s first 100 per cent offering for locals, said Minott, explaining that the company’s other retail points were 90 per cent patronised by foreign customers.

“We will be going the whole nine yards with décor, light foods, and coffee and non-coffee beverages as well,” said Minott.

“Mandeville is our backyard. Our factory is in Williamsfield. For us it is a more logical location, and with a new highway, we expect further growth. Mandeville has no full café. [Island Blue Coffee House is for locals,” he added.

The Island Blue brand was unveiled on April 1, 2017, then targeted at the company’s overseas markets, including high-end speciality stores for distribution.

Jamaica Standard Products was founded by family head Leslie Minott in 1942 and passed on to his son, Jackie Minott, in 1972.

The company operates over 350 acres of coffee in both the Blue Mountains and high mountain ranges in Jamaica. Its coffee is supplied to markets in Canada, United States, China, the United Kingdom, and the Caribbean.

avia.collinder@gleanerjm.com

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October 29, 2023 at 12:05PM
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Love of baking leads to new café in Attica - The Daily News Online

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Laura Anders, after 15 years as a stay-at-home mom, had decided to pursue an entrepreneurial business. She then set her focus on a love of baking.

"I have always enjoyed baking and cake decorating. Growing up, I always wanted to help with the baking. I made my first cake from scratch during high school and I was hooked," said Anders. "I started watching cooking shows and just absorbing everything I could and then practicing for the next couple of decades."

Ralph's Cafe & Bakery ribbon cutting on Friday October 20, 2023.

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Congregation Coffee roaster, cafe to return with new owner from Brennan restaurant family - NOLA.com

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When Congregation Coffee Roasters shut down last spring, it was a blow both to the Algiers Point neighborhood where the brand had a coffee shop and to coffee lovers around town who could find Congregation’s brew at restaurants and its bagged coffee at groceries.

One of those fans was Patrick Brennan, and now he is bringing Congregation Coffee back.

Brennan has spent the past 10 years working for his family’s company, the Ralph Brennan Restaurant Group, which is named for his father.

Patrick Brennan worked for 10 years across his family's company, the Ralph Brennan Restaurant Group. (Contributed photo)

He’s now left the restaurant company and acquired the Congregation brand from co-founder Eliot Guthrie.

Brennan plans to start coffee roasting at Congregation’s production facility Uptown on Tchoupitoulas Street as soon as next week. He’s working now to resume wholesale relationships with restaurants and retail spots.

Congregation Coffee Roasters makes artisan coffee in New Orleans. (Contributed photo)

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He plans to reopen the Congregation coffeehouse at 240 Pelican Ave. in Algiers Point in November, with the opening date yet to be decided.

“This is about keeping a brand that was doing great things going, and it seems like a great opportunity,” Brennan said.

There could be more ahead. Brennan is looking at expanding Congregation with additional cafés in the New Orleans area, and he’s eyeing the French Quarter for a possible first location.

Eliot Guthrie co-founded Congregation Coffee in New Orleans. (Contributed photo)

Guthrie, who with a partner runs the tavern kitchen Duke Walter’s inside Finn McCool’s Irish Pub, is part of bringing Congregation back.

He’s working with Brennan to advise and share expertise on the production end and make introductions.

An espresso at the Congregation Coffee House in Algiers Point in 2017. (Photo by Peter G. Forest)

Peter Forest

“The important thing to me is having somebody else take the reins on it,” Guthrie said. “I’m looking forward actually just enjoying the coffee again.”

Brennan has brought back some of Congregation’s previous staff and said he hopes to hire back more.

“I think that Eliot built a brand and team,” Brennan said. “There’s not much I want to change, I just want to bring it back and be what he envisioned it could be.”

Perking up the Point

The return of the coffee shop is sure to lift spirits in Algiers Point, where this corner spot just a few blocks from the ferry landing had established a special place in the neighborhood.

Congregation Coffee Roasters has a cafe in the Algiers Point neighborhood of New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

With big shop windows upfront, an open format inside and vintage woodwork all around, a visit was an everyday ritual for some and a destination for others taking a ferry ride across the river. The cafe closed in May, but is still set up for service, as if it could reopen at any moment.

Brennan doesn't plan to make any big changes to the cafe's look. The menu will start with pastries from the Ralph Brennan group’s bakery, and it could eventually expand with more breakfast items, similar to what Congregation once offered.

Initial hours are scheduled for 7 a.m. to 2 p.m. daily.

A sign on display at the Congregation Coffee House in Algiers Point in 2017.

Peter Forest

Congregation got its start in 2015, roasting artisan coffee and taking its name for the term for a group of alligators. Guthrie and then-business partner Ian Barrilleaux came out of the restaurant world, and their first niche was supplying top local restaurants with coffee up to the standards of the other ingredients they brought in.

The landmark Brennan’s Restaurant, part of the Ralph Brennan group, switched over to using Congregation early on.

“It’s a high-end, top-of-market coffee that fit the restaurant,” said Brennan, who also subscribed for Congregation’s deliveries at home.

Restarting Congregation is a new venture for Brennan, who has worked roles from line cook to manager at his family’s restaurants, which include Red Fish Grill, Ralph’s on the Park, Napoleon House and Café NOMA in addition to Brennan’s.

He was a key part of starting the restaurant group’s own commissary bakery; he and bakery manager Drew Pope started the company’s king cake production, a pandemic pivot that has become a major part of the operation. Those king cakes will have another outlet in Algiers this season at Congregation’s cafe.

Congregation once operated a second cafe in downtown New Orleans, at 644 Camp St. This closed during the pandemic and is not part of Brennan's new start for the brand.

Congregation Coffee

240 Pelican Ave., (504) 265-0194

Projected opening November 2023

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Cafe Landwer Isn't Boycotted For Being A 'Jewish Business' - The Maple

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On October 21, a massive pro-Palestine protest took place in Toronto, with thousands showing up to express solidarity with those under attack. Unfortunately, much of the media coverage about the event has focused on a speaker calling for a boycott of Cafe Landwer, an Israeli restaurant chain with multiple locations in the city.

Since then, media and politicians have claimed that Cafe Landwer was targeted because it’s a “Jewish business.” For example, Toronto Mayor Olivia Chow tweeted: “Last weekend protestors targeted a Jewish business in Toronto. Targeting a business in this way is wrong. There is no place in our city for antisemitism, Islamophobia, hate, intimidation and harassment of any kind.” Similar messages were spread by other elected officials at various levels, including several Ontario MPPs who also ate at the restaurant together, MPs from multiple parties and at least one Toronto city councillor. The narrative was amplified in the media, including by several prominent columnists and reporters who also made a point of frequenting the restaurant and posting about it.   

This narrative, however, is wrong. Before I explain, I want to make three things clear.

First, though I’ve never spent a dollar at Cafe Landwer and never will, I’m not calling for a boycott of the restaurant. It’s not my place to do so, as it’s a matter that should be left up to Palestinian activists and organizers.

Second, Cafe Landwer and the company that owns it aren’t included in BDS National Committee’s (BDS NC) list of products/brands to boycott or as a target of one of its campaigns, nor is it included as a boycott target by the Canadian BDS Coalition. But pro-Palestinians can and do make individual choices about where to avoid spending their money, particularly given that the BDS NC’s list isn’t meant to be comprehensive.

Third, I don’t personally know, nor have I talked with, the speaker at the protest on Saturday. As such, I can’t claim to know exactly why they called for the boycott. But I do know what they said, and I do know some facts about Cafe Landwer.

As Saturday’s march moved down the street past the restaurant — this is what happened, contrary to claims that the protest was organized to target the restaurant — the speaker said: “This café is an Israeli Zionist café.” The crowd then booed and yelled, “Shame!” Then the speaker said, “Boycott them,” leading the crowd to start chanting, “Boycott!” Someone in the crowd was recorded waving a Palestinian flag in front of one of the restaurant’s windows while another person urged him to move on. The crowd continued marching to its destination.

Judging by what the speaker said, their decision to call out Cafe Landwer was motivated by their understanding of it as an “Israeli Zionist” restaurant. Here are some facts that support that interpretation.

First, contrary to what many have claimed, Cafe Landwer was not founded in Germany by a family that would be forced to flee due to the Nazis. Instead, it was co-founded in 2004 by Nir Caspi (more on him later) and two partners. The restaurant chain is owned by Israeli corporation Federman & Sons (Holdings) Ltd., who bought the Landwer Coffee roasting company from the Landwer family (who did flee Nazi Germany) in 1983. The original family hasn’t been involved with the brand in an ownership capacity for 40 years.

Second, the company doesn’t appear to market itself as a Jewish one. As noted, its current owner and its most public founder are Israeli. It’s an offshoot of an Israeli coffee roasting company. It’s a massive chain in Israel with far fewer locations outside the country. The Canadian website, meanwhile, doesn’t contain the word Jewish anywhere that I could see. It claims to serve food that is inspired by “Mediterranean and Italian cuisine.” In short, this company isn’t Jewish in the sense that a well-established restaurant such as Schwartz’s in Montreal is Jewish. It’s Israeli.

Third, many Palestinians and pro-Palestinians have avoided the restaurant chain not simply because it’s an Israeli one, but because of its co-founder and some of its actions.

Caspi, the CEO and co-founder of Cafe Landwer, formerly served in the Israeli army, and this portion of his life is often cited both by him and the media in articles about the restaurant chain. Here are some examples.

A 2017 article in The Times Of Israel by Caspi explicitly links his time in the military with the restaurant, with Caspi writing: “As a member of Shayetet, I was trained to see risks as opportunities, and I’ve tried to keep that in mind when making business decisions.”

The company is founded by an Israeli military veteran who is proud of his service in the force that is currently bombing Gaza and has been enforcing occupation and apartheid for decades.

As noted by Dave Gray-Donald on Twitter, Cafe Landwer’s parent company has also been a “‘Cooperating Organization’ with the Herzliya Conference, an Israeli national security conference that the Israeli government is heavily involved in.” They’ve been part of several of these annual conferences. 

Also, back in 2015, Cafe Landwer attracted international criticism after opening a location in Jerusalem on top of the remains of an important Muslim cemetery. The head of a Palestinian NGO at the time said: “All these projects are being constructed over the skulls of Muslims buried in the cemetery … cemeteries are supposed to be protected in all religious beliefs and international conventions.”  

These reasons and more explain why many Palestinians and pro-Palestinians don’t give business to Cafe Landwer.

Some critics have claimed this can’t be true because there’s no way random protesters would know all of this. But this is an unfounded insult given that, as I can attest to, these facts have been circulating for years and the speaker is likely well read enough to know about them. Even some Israel supporters are aware of this, as indicated in a 2021 article at The J which lists the restaurant as one of “the places and things BDS’ers want to drive out of business.”

You may not come away from reading these facts planning to boycott Cafe Landwer. But it should be clear to an honest observer that they’re enough for many of those who support Palestine to boycott it, and that it’s these facts that drive them to do so. This is the crucial context that has been largely missed in the conversation about Saturday’s events, which has instead focused on the supposed Jewishness of the business.

But perhaps the politicians and media figures that have decried the rally just disagree with any sort of protest/boycott of restaurants? Not so.

In 2020, Foodbenders, an independent Toronto grocery store, was targeted in an intense campaign by Zionists that included protests, boycotts, vandalism, death threats, lawsuits, removals from delivery apps, deplatforming from fundraising websites and more. Many of the journalists, pro-Israel organizations and others currently decrying the call for a boycott of Cafe Landwer supported the boycott of Foodbenders despite that campaign proving to be more sustained, destructive, and hateful. And, of course, they showed that they’re fine with boycotts of restaurants as a concept, as did some of Canada’s most powerful elected officials who joined in the condemnation of Foodbenders. 

With this in mind, it’s clear the media and political focus on Cafe Landwer is another attempt to equate anti-Zionism with antisemitism as a means to smear Palestinians and those who support them.

Exposing How Pro-Israel Groups Manufacture Antisemitism Narratives

These narratives attempt to have the public, media and politicians focus on bogus allegations of antisemitism instead of Israel’s actions.

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This new CT restaurant a cozy spot serving unique offerings - Hartford Courant

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Bruno’s Cafe owners Klajdi Cepa and Zoe Doherty found the inspiration for their new Unionville venue when they were in college during the coronavirus pandemic.

“We’ve always been very avid coffee lovers,” Doherty said. “We actually graduated college in May and we were students during COVID. For a while, they kicked us off campus and we went all online which made us feel very cooped up in the house. So we would go to coffee shops and go to a space where we felt inspired to be productive and get our work done.”

Co-owners Zoe Doherty and Klajdi Cepa at Bruno’s Cafe in Unionville on Thursday, Oct. 26, 2023. (Aaron Flaum/Hartford Courant)

Bruno’s, named for the couple’s almost 2-year-old mini Goldendoodle dog, serves authentic French pastries, sweet and spicy sandwiches, and unique drink offerings. Cepa and Doherty hope the cafe at 55 Mill St. will become a welcoming gathering space.

“We want to create a space for people to feel comfortable and be productive, meet a friend, and just relax,” Cepa said.

They hope it will be cozy and kind like its namesake.

“He’s the most warm, welcoming, kind and cozy dog you will ever meet,” Doherty said. “So that’s what we felt a café needed to be. It needs to be welcoming, cozy, kind, and comfortable just like Bruno.”

A shaken espresso with vanilla cold foam at Bruno’s Cafe in Unionville on Thursday, Oct. 26, 2023. (Aaron Flaum/Hartford Courant)

Authentic Drink Offerings

Bruno’s Café offers hot and iced coffee, tea, espresso, iced chai tea latte, ice maccha tea latte, cold brew, macchiato, and hot chocolate among other offerings.

“We want to keep our drinks traditional to what coffee truly is,” Doherty said. “If you go to Dunkin’ or Starbucks, they’ll give you an extra large macchiato, which just isn’t what coffee is. A macchiato is a double shot of espresso with even parts milk, so all of our drinks are very authentic.” Di Parma Panini – prosciutto di parma, arugula, goat cheese, balsamic glaze and apple on a croissant at Bruno’s Cafe in Unionville on Thursday, Oct. 26, 2023. (Aaron Flaum/Hartford Courant)[/caption]

Small Bites, Big Flavor

The menu includes five sandwiches that pay homage to the area. Among the sandwiches are “The Big Bird” named for a well-known bridge in the area and “The River Hawk,” after Farmington High School’s new mascot.

“We have another sandwich named ‘The Ville,’ which is what a lot of locals refer to Unionville as,” Doherty said. “The sandwich features turkey, avocado, bacon, tomato, arugula and spicy mayo on a sourdough bread.”

The Big Bird boasts crispy chicken, hot honey, homemade slaw and blue cheese for a tangy and sweet flavor on a baguette. Other offerings, like the Berry Croissant Panini with marshmallow crème, Nutella, and strawberries on a croissant, are aimed at those with a sweet tooth.

The café serves five different varieties of avocado toast, including the signature “Bruno’s Bite” which features egg, avocado, hot honey, feta, and chili flakes. The “River Hawk” toast includes egg, goat cheese, avocado, arugula, and balsamic glaze for more sweetness.

Everything bagel with plain cream cheese and a blueberry bagel with strawberry cream cheese at Bruno’s Cafe in Unionville on Thursday, Oct. 26, 2023. (Aaron Flaum/Hartford Courant)

For those with a more traditional palate, Bruno’s also serves several types of bagels from Ami’s Hot Bagels in Waterbury and traditional French pastries from Ovens of France in Woodbury.

“The bagels are crispy on the outside but soft on the inside, they’re among our favorite bagels in Connecticut,” Doherty said. “I’m originally from New York so I love my bagels. We put a good amount of cream cheese on them as well just like authentic New York style bagels.”

Bruno’s is open 7 a.m. to 3 p.m. Monday through Friday, 8 a.m. to 3 p.m. on Saturday, and 9 a.m. to 3 p.m. on Sunday. Customers can either order in store or ahead of time for pickup. Find Bruno’s on Instagram at @brunoscafect.

Stephen Underwood can be reached at sunderwood@courant.com

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