Specialty Food Magazine

Summer 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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E very year, the newest batch of restaurants and food markets to launch in New York City tend to be driven by fads. Sometimes it's a trendy new menu item (bone broth and avocado toast, anyone?); other times it's a dining concept, like the food hall craze. So, what does it say that we're halfway through 2019, and the store openings creat- ing the most excitement don't seem to have a theme that unites them? It's welcome news, because it means there's something for everyone in the city's eclectic food scene right now. From reimagined convenience stores to a pop-up devoted to one beloved American dish to a mega supermarket with its own wine bar, these are the spaces that are generating big buzz in the Big Apple. PHOTO: BRIANA BALDUCCI 36 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com store tour Organic slushies, breakfast mac and cheese, and jalapeño-spiked potato salad are some of the new takes on old classics cropping up at NYC's newest food destinations. Big Apple Bites BY ESTHER CRAIN

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