Latest news with #NewYork-style
UAE Moments
7 hours ago
- Entertainment
- UAE Moments
Dine in Dubai: Delicious Dishes for Just 10 Dirhams!
How to Dine in Dubai for Just 10 Dirhams This Summer Dubai offers a great opportunity for food enthusiasts this summer, where you can enjoy delicious dishes for just 10 dirhams. This new initiative is being launched for the first time as part of the "Dubai Summer Surprises 2025" event, featuring multiple restaurants across the city offering a selected dish at a discounted price. From Friday, August 1, to Sunday, August 31, you'll have the chance to savor diverse flavors from over 190 distinguished restaurants for just 10 dirhams. What makes this event stand out is the participation of more than 700 outlets in popular dining and shopping areas across Dubai. There is no need for prior reservations or coupons. Simply visit one of the participating restaurants and order the special dish for 10 dirhams. Where to Find 10-Dirham Dishes in Dubai for a Limited Time The offers include a variety of dishes from Asian cuisines such as "Bang Bang Cauliflower Bao" from The Noodle House, chicken ramen from Yum Noodle Bar, and chow mein noodles from San Wan Noodles. Fast-food enthusiasts can enjoy the New York-style hot dog sandwich from Shake Shack, Mini Maverick from Big Smoke Burger, brisket sandwich from Bla Bla Beach Café, and cheddar and pickle sandwich with American coffee from Pret A Manger. Street food lovers can indulge in samosa chaat from Samosa Factory, chicken katsu sliders from Revellery, chicken kathi roll from Mumbai Express, and chicken shawarma from FIKA. Dessert fans can cool off with a classic gelato cup from Gelato Divino, frozen yogurt from Yogurtland, matcha or mango bingsu from Seoul Street Café, or enjoy ice cream with coffee from Häagen-Dazs. This is just a glimpse of the options available as part of the 10-Dirham Dish event, which also includes venues in Dubai Mall, Mall of the Emirates, and City Walk.
Eater
a day ago
- Business
- Eater
Gertie Couple to Open New Restaurant in Longtime Buttermilk Channel Home
is an editor and reporter for the Northeast region at Eater, focusing primarily on New York City, where she was born and raised. She covers restaurants, bars, pop-ups, and the people powering them. After closing their Williamsburg brunch spot, the couple behind Gertie announced over the weekend that they'll be relocating to Prospect Heights. It's one of two storefront takeovers they have up their sleeve, also scooping up the former longtime home of Buttermilk Channel in Carroll Gardens for a new concept. Both are aiming to launch by the end of the year. First up: Gertie will relocate to 602 Vanderbilt Avenue, reformatted as a to-go spot. For the past 11 years, the address had been R&D Foods, a prepared food staple, which is shutting down on August 9. Owners Ilene Rosen and Sara Dima have passed the keys to Gertie co-owners Nate Adler and Rachel Jackson. Rosen and Dima aren't going far: They will continue with their next-door home goods store, R&D Goods, which shares a backyard with the food spot. Gertie 2.0 on Vanderbilt will go all in on bagel production. 'We were baking and smoking stuff on premise, trying to be this juggernaut of Russ and Daughters and Katz's in one place,' says Adler. 'Seeing this resurgence of bagels, we are more New York-style than many of the newest additions to the scene.' They're working to add a hood ventilation to the kitchen so they can also fry latkes. And, they'll also carry on customer-favorite R&D Foods items in homage. By night, they'll host occasional pop-ups. It's a more manageable, downsized layout from Williamsburg, convenient to Gertrude's, their Prospect Heights 'Jew-ish' bistro, which they opened with chef-partner Eli Sussman in 2023. These restaurants, and their newest, the forthcoming Trudie's Tavern, in Carroll Gardens — at 524 Court Street, where Buttermilk Channel stood for almost 20 years — will be a part of RAD, their hospitality group. (The Philadelphia outpost the couple had in the works is no longer.) Trudie's Tavern will spotlight steak and rotisserie chicken in a kitchen led by Mike Cain, the last chef at Gertie in Williamsburg, who will also oversee the to-go iteration. They'll serve fried chicken-and-waffles, made with a matzo crust, in a nod to the Southern brunch spot once at this Brooklyn address.
Axios
5 days ago
- Politics
- Axios
Brockton lawmaker wants to make South Shore bar pizza the state's official slice
A Brockton lawmaker wants to tell the world about the South Shore's homegrown pizza, but he'll start with the rest of the state. Why it matters: Massachusetts doesn't have a designated pizza style like New York, Chicago and Detroit, despite being the birthplace of some unique varieties. Bar pizza, the distinct thin-crust pan pizza from Brockton and surrounding areas, has exploded in popularity over the last decade. State of play: State Sen. Michael Brady (D-Brockton) wants to name South Shore bar pizza the official pizza variety of Massachusetts. The legislation he filed is the first attempt to establish a state pizza designation. Between the lines: If it passes, it'll be a win for the South Shore and for oily-carb lovers everywhere. If the bill fails, it'll be because parochial pizza pride led to a food fight at the State House. What makes it a bar pizza: There are variations on the form (looking at you, Town Spa), but most bar pies are single-serving, 10-inch thin-crust pan pizzas with cheese scattered all the way to the pan's lip so it creates a burned "lace" around the crust. There's limited crushed tomato sauce under a bed of cheddar, or a cheddar mixture. The crust is buttery in the middle and crisp on the edges. Most traditional toppings are available, but you're likely to see more chorizo and linguica and less pepperoni the closer you get to the South Coast. Dig in: Old-school bar-pie lovers will tell you the real secret is in the seasoned pans, which build flavor over time. Used pizza pans become a hot commodity if they ever come up for sale. What they're saying: "I think it'll help businesses, and especially the places that I represent," Brady told Axios. "Hopefully, by getting some publicity about this, it might bring more business to the Commonwealth and revenue to the Commonwealth." Legally speaking, Brady's bill defines bar pizza as 10-inch thin crust with edge-to-edge cheese coverage. The legislation faces no apparent organized opposition, and Brady reports some positive local media response and public reception across the state. The intrigue: The bill will have to capture the attention of Democratic leaders to be adopted. One hurdle could be Rep. Aaron Michlewitz, the chairman of the all-powerful House Ways and Means Committee. Michlewitz hails from Boston's North End, a hot spot for traditional Italian and New York-style slices. Flashback: Bar pizza started popping up around Brockton-area taverns nearly 90 years ago and was popularized by the Cape Cod Café in 1939.
Eater
6 days ago
- Business
- Eater
How L'Industrie Keeps Customers Happy Despite Long Lines
A version of this post originally appeared on July 23, 2025, in Eater and Punch's newsletter Pre Shift, a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. This send is the first in a three-part series on high-volume restaurants, presented by Square — the technology company that makes commerce and financial services easy and accessible. L'Industrie Pizzeria, according to co-owners Massimo Laveglia and Nick Baglivo Where: New York City The backstory: Tuscany native Massimo Laveglia opened his New York-style slice shop in Williamsburg, Brooklyn, in 2017, with Nick Baglivo joining in 2018 as general manager and co-owner. The staff went from the two of them and a dishwasher to about 80 people as business exploded during the height of the COVID-19 pandemic, leading them to expand their original location twice, then add a second shop in Manhattan's West Village in 2023. Here, the partners discuss their business strategy and managing the ever-present lines. On long lines Laveglia: As much as people think that we love it, we hate lines. We're trying to be as fast as we can. The problem is the capacity we have in the oven: We can only make eight pies at a time. Baglivo: We can't even get another oven because we're low on electricity. We try not to think about the line too much. We're saying the quality of the pizza's got to be good. Somebody's going to wait 30 minutes, 40 minutes at most. Then we've got to make sure that they're getting an acceptable piece of pizza. On keeping waiting customers happy Baglivo: We have a great staff, a very charismatic staff. We hand out menus, we go down the line, we answer questions, we interact with the customers. We have the stationary [point-of-sale] system and then we have two handheld POS systems, so when we have a moment and we're stacked up on some pies, we'll have two or three people taking orders at a time. But just because you take the order fast, doesn't mean it gets made faster. We're doing our best to make sure people aren't complaining about the line because that's a big, big issue for some people. Nobody ever complained when Juliana's had a line, or Grimaldi's had a line. They only complain about us because we're young. On expanding Laveglia: The space next to the first pizzeria became available and our space was very tight, and the landlord [said,] 'If you want to take it, I'll give you a better deal.' We knocked down the wall and we were able to do more pizza. We changed some equipment; we introduced gelato to the shop. On building a following Baglivo: We're just being consistent in reinvesting in the products and getting better and better. When the pandemic hit, we were able to be consistently available for people in the neighborhood. When we closed for renovations, people really missed us. When we reopened right around spring, everybody was really excited to come back and see the new space and how much bigger we'd gotten. We've really succeeded as far as keeping the quality at such a high demand. Plain and burrata slices from L'Industrie. Luke Fortney/Eater NY On their seasonal patio Laveglia: When we expanded in 2021, we had more space, but it wasn't enough for all the customers. After COVID, we had to remove the patio structure. Now the patio is open from April to October. It's good that we have extra space, but it didn't really change the business. Baglivo: It keeps the customers from loitering in front of the [neighborhood] residents' apartments. When they don't have a place to be, it's a free-for-all and that creates more waste and more garbage. We're able to contain it now to the front of the shop and be mindful and diligent. We try our best. On their equipment Baglivo: When we first started working, we had very janky equipment. I remember on a Friday night, a stone broke and we chipped a piece of brick from the building to wedge the stone in there so we could get through the night. [When we expanded,] we reinvested in the shop and we [wound] up getting better ovens. We were doing our diligence looking for the best equipment and figuring out how to work with it. On customers placing orders with the wrong location Laveglia: In the beginning, it was a drama. It happened probably once a week. We had to change the website. When you go to the website now, before you place the order, the website asks you four or five times if you are in the right location. It doesn't happen anymore.
Herald Sun
20-07-2025
- Business
- Herald Sun
Docklands penthouse with a four-car garage and lift for sale
A luxurious property described as Docklands' best penthouse is on the market with a $6.8m-$6.9m asking range. The six-bedroom home at 3801/100 Lorimer St features a separate four-car garage, internal lift, a north-facing terrace and a balcony fitted with a heater and barbecue. O'Brien's Julie Zucha and John Rombotis have the listing. RELATED: Melbourne CBD skyscraper sells out studios as buyers rush into $1bn Atlas tower Vast majority of Victoria now home to 'extreme rental pain', but silver lining for Docklands Docklands: Sam Newman's former New York-style penthouse listing 'I think that it's the best penthouse in all of Docklands, it has panoramic, uninterrupted views across the Yarra River and Melbourne CBD's skyline,' Ms Zucha said. 'You're 38 levels up and the home is split across two levels, it's private and very secure.' Four of the bedrooms have an ensuite, while the main bedroom includes a walk-in wardrobe and bathtub with river views. The kitchen showcases Gaggenau appliances such as dual ovens and a steam oven, plus a butler's pantry. Mr Rombotis said the home was located in a Mirvac-built tower, construction was completed in 2015. 'It is pretty much very new, not even one appliance in the kitchen has been used,' Mr Rombotis said. The owners travel a lot and when in residence they enjoyed ordering food from the many eateries nearby, he added. Other features include zoned ducted airconditioning, a downstairs powder room and an upstairs room with a pool table. The building offers a concierge service, an indoor pool, spa, sauna and gym to residents. Mr Rombotis said they had received calls from international-based buyers about the penthouse. 'It would suit a family who are seeking to live in the city or someone wanting a CBD base,' he said. The residence is close to Southbank's dining and retail offerings, Southern Cross train station, the Arts Centre Melbourne and Melbourne's CBD. Expressions of interest close August 8. Sign up to the Herald Sun Weekly Real Estate Update. Click here to get the latest Victorian property market news delivered direct to your inbox. MORE: Highett property with jail cell heads to auction Home rules royal kids have to abide by $50,000 Altona land sale as investors play real life Monopoly
