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A big step forward for city harvest and more restaurants

For nearly 40 years, City Harvest has been collecting food that would otherwise be thrown away from restaurants, supermarkets, eateries, farms and other places to supply soup kitchens, pantries and the like. Now, it has moved to a 150,000-square-foot headquarters in Sunset Park, Brooklyn. The organization has offices and food distribution centers in Manhattan and Queens, but the move has allowed it to consolidate all of its operations in one location, which City Harvest says is the distribution hub. and the largest food rescue in the nation. “We have rescued and delivered over a billion pounds of food in our nearly 40-year history,” said Jilly Stephens, the organization’s chief executive officer. “More than £250m of that has been around since the start of the pandemic.” Chef Eric Ripert, vice president of the City Harvest board, added, “With this massive building, we were able to increase what we handle.” (Full disclosure: I wrote “City Harvest: 100 Recipes From Great New York Restaurants,” published in 2015 as a fundraiser for the group.) Building The new facility, designed by Ennead Architects, Rockwell Group and Ware Malcomb, has chilled and surrounding areas for food collection, the dock, and in the summer will also feature an event space with a rooftop terrace. rentable. Nutrition classes will be open to the public and there will be a shop across the street.

52nd Street and Second Avenue, Sunset Park, Brooklyn, cityharvest.org.

By Sam Nazarian Disruptive restaurant grouphas a major presence in the Manhattan West development at 33rd Street and 10th Avenue, offering one of the restaurants in Las Vegas – Kumi, at Mandalay Bay Resort and Casino – to New York. It serves Japanese dishes shaped by other influences, especially Korean. Anastacia Song, formerly of American Cut in New York, will serve as head chef; Her experience will be very good with a menu that includes strip and rib steaks. The pandemic has prompted the restaurant industry to talk about shorter menus, but that’s not the case here: a long list of sushi, sashimi, tempura and specialty rolls, including one called something called “hot mess”, made from poke-style tuna. There are appetizers like gyoza and tuna tacos, and salads, including Caesar watercress. The menu shares steaks with Korean-style galbi short ribs, salmon with gochujang sauce, and green tea smoked chicken. The spacious, 130-seat restaurant is luxuriously decorated with mirrors and splashes of color. It is located in the hotel that was formerly the Viceroy and now the Le Méridien New York. (Open on Thursday)

120 West 57th Street, 212-671-0439, kumirestaurant.com.

The growth of Bruce and Eric Bromberg’s Blue Ribbon restaurant line continues with the opening of their new space in the financial district. The Blue Ribbon name now exists across eight restaurants in New York, starting with the original SoHo locations, in brasserie style, in 1992, and Blue Ribbon Sushi, serving Japanese fare, in 1995. New goods in the city center recall Blue Ribbon Sushi Bar & Grill in Columbus Circle, introduced in 2007, combined sushi with American dishes like steak and lobster. Sushi, sashimi, maki and other Japanese specialties such as tempura, teppan (grilled) vegetables and seafood dominate the menu. A 14-piece omakase is $125. Steaks, including Wagyu, salmon, lobster, and chicken teriyaki, are also served in the 92-seat, Japanese-style, brick dining room. There are also Blue Ribbon Sushi Bar & Grill restaurants in Miami, Los Angeles and Las Vegas. (Monday)

84 William Street (Maiden Lane), 212-315-4900, blueribbonsushibarandgrilldowntown.com.

Richard Chan is bringing hawker food from his hometown, Singapore, to the bustling Queens Crossing Food Court in Flushing. Hainanese chicken, Teochew braised duck, dumplings with Malaysian curry chicken and oyster omelette as well as some street food from Southeast Asia, such as satay, radish cake and Taiwanese pork buns. Lunch and dinner are served, with breakfast included, in a Singapore-leaning setting with signs like “don’t chew gum”.

Queens Crossing Food Hall, 136-20 38th Avenue (Main Street), Flushing, Queens, 718-878-3108, sinkeenyc.com.

https://www.nytimes.com/2022/02/01/dining/nyc-restaurant-news.html A big step forward for city harvest and more restaurants

Fry Electronics Team

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