It’s a Wonderful Time to Be a DumplingFrom Chinatown zheng jiao and the momos in Jackson Heights, to the XL XLBs in the East Village that were almost too big to photograph for this story.
ByRobin Raisfeld, Rob Patronite, and Chris Crowley
NYSRA Fights Calorie Law Again; Bovine Waterboarding Video ReleasedThe New York State Restaurant Association filed another suit in federal district court yesterday to prevent a law requiring some restaurants to post calorie information on menus and signs from being enacted. [Grub Street]
Was the Times guilty of scaremongering with its slew of mercury-in-tuna stories? [Slate]
With the recent spate of wine bar openings, it’s worth considering what really constitutes a wine bar. A good wine list is a good start! [Mouthing Off/Food & Wine]
Back of the House
Restaurants Not Feeling the Love Last Night; Menu Secrets Kept From RiffraffA brutal Valentine’s Day for New York restaurants, battered by cancellations owing to the lousy weather. [WCBS]
Many of the city’s best restaurants have off-the-menu specials: foie gras donuts at Telepan, Daniel Boulud’s lobster ravioli at Le Cirque, and more, all revealed here. [Restaurant Girl]
Chocolate, of all things, turns out to be New York’s No. 1 specialty-food export — if you eat it on the East Coast, chances are it came from here. Food processing is “by far the most stable major manufacturing sector” in the city, and one of the last. [NYT]
