Original and inspiring restaurantconcepts in New York?
Where in NYC can I spot original restaurant or other hospitality- and foodconcepts?
I'm a Belgian (Brussels) hospitality professional who's trendtripping to (I'm told) a trendsetting city...
Who can suprise me?
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7 Comments:
I'm not exactly sure what you mean by "original concepts." Certainly Per Se will offer you items and preparations you're not used to.
Chef Scott Bryan is now at Arapia, and his food is always worth a taste. Momofuku Milk Bar I think might be closer to what you're looking for. Then again I'm not really into trendy stuff, only what I enjoy.
phenoderr at 12:04AM on 11/03/09
*Apiary...Chef Bryan is not at a bastardized spelling of "Arabia."
phenoderr at 12:06AM on 11/03/09
* By an original concept I mean a new way of serving, preparation, food, interior, people, ambiance, recepients, values, etc.) > nice for trendspotting...
and a deviation of the traditional way of eating, serving...
Thierry at 3:29AM on 11/03/09
New York has two good "cafeteria' style restaurants which might seem exotic to you: the MOMA 2nd floor cafeteria, run by Danny Meyer's group, and Hill Country, a barbecue restaurant.
You might also consider the gourmet food trucks and Middle Eastern snack carts that serve the commercial areas: the various lamb/rice and falafel carts, Bistro Truck, Schnitzel, Waffel and Dinges, some taco trucks. Go on the NY Eats section here and www.midtownlunch.com for tips.
As far as desserts go, New York is still in the age of the cupcake.
Ortolan at 12:34PM on 11/03/09
@Ortolan - Really? I've been out of NYC for a few years and cupcakes were huge back then. I stood in line at Magnolia just to do it (pretty good cupcake, but not a 45 minute wait worth it cupcake). I would have thought the crowds had moved on by now.
I've never understood the appeal of trendy restaurants where you eat on beds or in absolute darkness. I'll go if the food is fantastic, but otherwise just give me a plate guanciale ravioli in a well lit dining room.
phenoderr at 12:40PM on 11/03/09
I think a reason for the cupcake's popularity is that you have a generation of girls, women, what have you who haven't grown up with really great cake or pastry, so the cupcake is new and interesting to them. There's also the Betty Crocker retrochic factor that came into play when Magnolia first opened. It's also easier to lie to yourself about the portion size of a cupcake.
I remember NY in the early-mid 80s being all about chocolate chip cookies, or is this just from my distorted childhood view.
Trendy doesn't always equal "weird" to me. What you describe: eating on a bed, in the dark, etc... just seems like gimmicks, not widespread trends.
There's trendy as in "fashionable". There are trendy restaurants that have been in business for years, like Sette Mezzo, Indochine or Spotted Pig
One of the most interesting restaurant trends that I see in New York nowadays are places trying to deliver an interesting restaurant experience that's a good value in a bad economic climate.
Ortolan at 2:55PM on 11/03/09
I love the conveyor-belt sushi served at East. The toro is uber-delicious, and I'm very impressed by the marketing strategy. The display of the sushi shooting out of the conveyor belt, urging you to grab the plates before someone else does makes you completely forget about money constraints. The prices were color-coded on the plates, but that's the least thing you pay attention to when you are enjoying the sushi. It was a fun and delicious experience!
bubblepeachtea at 11:31AM on 11/07/09