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This is one of the pasta dishes you'll be able to sample at Barilla's new restaurant.
Barilla Pasta isn’t just about the little blue box anymore. Recently, Barilla pasta opened up an Italian eatery in Manhattan on West 52nd St. This is the company’s first venture into the restaurant business, and with only three stars and 23 reviews on Yelp in the couple months it has been open, Academia Barilla appears to be having some trouble taking off. Most of the reviews are pretty “meh” about the whole concept, saying “I honestly expected better from a pasta company.”
The restaurant is an Italian fast-casual eatery, popular during lunch, and obviously with plenty of pasta options like the classic pasta puttanesca (olives, capers, and tomato sauce), and tagliatelle Bolognese, along with pizza, panini’s, and soup.
“After nearly 140 years of delivering quality pasta meals to family tables all over the world, Barilla wanted to bring its Italian culinary expertise to its first restaurant,” said Luca Uva, president of Barilla. “The Academia Barilla Restaurant offers all on-the-go New Yorkers the delicious taste and texture they have come to trust from Barilla, whether it is for a quick bite in a comfortable contemporary Italian setting or an easy take-out meal.”
12 of the Best Places for Pasta in New York State
You already know that New York is the best state for pizza, but today, we&aposre focusing on another famous carb + sauce Italian-inspired dish. You guessed it, we&aposre talking pasta, and New York has bowls and bowls of it—including its very own regional specialty. From affordable local gems to a double Michelin-starred extravaganza, there’s no better place to enjoy pasta. Remember to social distance and wear a mask as required by state guidelines. Call ahead and check websites and social media to make sure attractions are open and available. Be advised that New York hasਊ travel advisory in effect.
LOCAL LEAF This bright new spot offers assembly-line food with a difference. Borrowing from Asia, where lettuce wraps are common, the restaurant fills Swiss chard leaves with various ingredients, either in set combinations or ones chosen by patrons. “It’s a way to make salad portable,” said Rick Bender, the chef and a partner. Grain bowls are another option. Mr. Bender takes sustainability seriously, giving chard stems as well as carrot peelings and the like new life in juices and pickles: 440 Third Avenue (30th Street), eatlocalleaf.com.
OSCAR WILDE Tommy Burke and Frank McCole rightly claim that the 118-foot stretch of marble running along one side of their immense new barroom is one of the longest bars in the city. They’ve turned a space in a building that once housed the enforcer of the Volstead Act — the Bureau of Prohibition — into a lavish, wildly (pun intended) adorned repository of vintage artifacts from around the world. There’s room for about 300 imbibers, standing or perched on bar stools. Cocktails (both traditional and inventive), wines, champagnes and dozens of beers on tap are poured. In true Prohibition style, some cocktails are served in teacups. Bar food includes burgers, cured salmon, sausage rolls and cauliflower battered and spiced like Buffalo wings. An area anchored by a marble fireplace has table seating, where more substantial fare like cottage pie is served. (Wednesday): 45 West 27th Street, 212-213-3066, oscarwildenyc.com.
THE PENNSY BEER GARDEN The recently reconfigured food hall above Penn Station now houses this beer garden as well as some new stands, including Ribalta for pizza and a bigger bar by HPH Hospitality, which runs the Dead Rabbit: 2 Pennsylvania Plaza (33rd Street), thepennsy.nyc.
THUNDER BUN The brothers behind Schnipper’s have branched out from their diner format to open a fast-casual burger and chicken restaurant with a selection of vegetable sides and veggie sandwiches: 1 New York Plaza (Water and Whitehall Streets), thunderbun.com.
Should you desire a French-onion-soup burger with bone-marrow-glazed onions, beef and onion demi-glace and Gruyère cheese, that craving can easily be satisfied at this new Midtown gastro pub. It’s a spacious affair on two levels, with a 60-foot bar on the ground floor and another bar on the mezzanine . The chef is Sean Olnowich. The restaurant’s name refers to the Elgin Botanic Garden, which was installed in this spot in 1801 and is said to have been the first botanical garden in the United States. The garden fell into disuse, and in 1814, the land went to Columbia College, which later leased it to John D. Rockefeller Jr. for Rockefeller Center.
64 West 48th Street, 212-221-2100, elginnyc.com.
JaJaJa Plantas Mexicana
The tiny Lower East Side branch of this vegan Mexican restaurant has acquired a much larger sibling in the West Village. The menu features signature dishes like meatless black bean “chorizo” and “carnitas” made with shredded hearts of palm, with new additions, like an avocado soup and a yuba taco. The space is divided into several rooms with a patio garden, and this location will have the same colorful aqua-driven look as the original.
63 Carmine Street (Bedford Street), 917-472-7880, jajajamexicana.com.
The prolific downtown restaurateur Ravi DeRossi is offering vegan interpretations of Indian food at his newest spot, a makeover of Fire and Water, another of his restaurants . He is calling this latest an exotic vegetable bar. At her home in Denver , his mother, Sharmilla Lalchandani, has been showing the executive chef, Spencer Caine, how she makes family-style vegan dishes, like yellow lentil dip, bharta (stewed eggplant), brussels sprouts saag and dosa wraps. Rajah Abat, who worked at Gabriel Stulman’s restaurants, shares executive chef duties.
111 East Seventh Street (First Avenue), 646-767-0476, nightmusicny.com.
Ainslie Wine Bar and Beer Garden
This elaborate addition to Williamsburg, Brooklyn, occupies 10,000 square feet in an old wire factory. It has several dining areas, a wood-burning pizza oven, a roof deck and a mezzanine. The chef is John DeLucie. (Thursday)
76 Ainslie Street (Keap Street), Williamsburg, Brooklyn, 347-725-3400, ainsliebk.com.
The group behind Crave Fishbar, which has locations on the Upper West Side and in Midtown, has opened a two-story taco restaurant, with casual counter service on the ground floor and a more elaborate restaurant with an agave bar upstairs. The menu of dishes like assorted tacos, roasted corn with aioli and rotisserie chicken is available on both levels.
244 East 53rd Street, 646-921-1990, tacovisionnyc.com.
This vegan spot in Notting Hill, London, will take up residency in New York from Sept. 13 though Feb. 29. The owner, Camilla Fayed, is seeking local organic and biodynamic ingredients for the menu.
Chefs Club Counter, 62 Spring Street (Lafayette Street), 646-438-9172, chefsclub.com/clubcounter.
This Japanese restaurant offers Western-style breakfast fare, items like rice balls for grab-and-go lunch, and an izakaya menu in the evening. (Monday)
312 Fifth Avenue (32nd Street), 212-268-7888.
A Montreal chain with many branches has opened one in Greenwich Village. It serves plant-based bowls, sandwiches and “burgers,” made with vegetables, grains, beans, tempeh and tofu in a counter-service format. There’s also a branch in Fort Lauderdale, Fla., and one coming to Portland, Me.
195 Bleecker Street (Avenue of the Americas), no phone, eatcopperbranch.com.
L’Atelier de Joël Robuchon
Mr. Robuchon died last year, but plans went ahead for his company’s Miami projects. Both have opened. The signature counter-style restaurant, L’Atelier de Joël Robuchon, has a second-floor location in the city’s design district. Le Jardinier, a branch of the produce-forward restaurant that opened in New York this year, with Alain Verzeroli in the kitchen, is on the ground floor of the same building, with patio seating.
151 Northeast 41st Street (Northeast Second Avenue), 305-402-9070, latelier-miami.com, lejardinier-miami.com.
This restaurant from the young chef Flynn McGarry will reopen on Thursday . It closed this summer so the chef could travel and hold pop-ups.
116 Forsyth Street (Broome Street), 718-419-2717, gem-nyc.com.
NYC’s Famed Italian Restaurant Carbone Is Now Selling Bottled Pasta Sauce to Cook at Home
Michelin-starred pasta sauce is only as far as your kitchen.
Making a delicious pasta sauce just like a Michelin-starred Italian restaurant is as easy as going to the store.
Carbone, a famous New York City restaurant located in Greenwich Village, is now selling its restaurant-quality pasta sauces in a jar so you can cook a delicious Italian dinner at home.
The new jarred sauce is available through the restaurant&aposs new consumer foods brand, Carbone Fine Food, as well as Amazon for the time being, with plans to expand to Stop & Shop locations in New York, New Jersey, Connecticut, Massachusetts and Rhode Island, and across the Eastern seaboard in the next few months.
"Creating staple sauces for the home cook that possesses the craft we&aposre known for has been a goal for some time," said Mario Carbone in a statement. "The challenge was to create a product that would not only cut down cooking time but also truly deliver on the promise of unequaled flavor, and we can now say that that&aposs exactly what we&aposve done. We couldn&apost be more excited — and there&aposs much more to come."
The sauce is available in three varieties: marinara, arrabbiata, and tomato basil, all created by Mario Carbone, Rich Torrisi, and Jeff Zalaznick — co-founders of global restaurant company Major Food Group. Each variety is made in small batches using fresh ingredients, including Italian tomatoes picked at peak ripeness, and are pre-cooked for about one hour by Carbone&aposs team of chefs before being jarred.
Pastabilities® restaurant has been happily serving our guests in Syracuse, New York for over 35 years. Our seasonal menus feature a full range of our homemade pastas, sauces, salads and the famous Stretch Bread from our bakery across the street. We make it all from scratch, and we put our heart and soul into every menu item.
OUR MISSION: Pastabilities strives to break bread with our community by offering handmade, creative foods, in a lively environment, through collaborative, team oriented, customer service.
Spicy Hot Tomato Oil is reason in itself to visit! Featured on The Food Network, you can order it here if you can't make it in to the restaurant. Delivered right to your door, heat it low and slow and dip your fresh Italian bread in, or toss it over pasta & spice up your dinner plans.
Midtown Now Has a Barilla Pasta Restaurant
Barilla, the multibillion-dollar dried pasta company, recently opened a fast-casual Italian restaurant in Midtown. Academia Barilla, as the restaurant is called, is the first of its kind for Barilla, which until now has only dealt in the boxed pastas and jarred sauces found in grocery stores. The menu, of course, centers on pasta, and according to the Wall Street Journal "skews more toward the Olive Garden variety of Italian food" with dishes like puttanesca, alfredo, and lasagna "with a heavy dose of sauce." There are also personal pizzas, panini, and salads, all of which are ordered at a cafeteria-style counter but then delivered to the table on melamine plates. Dried pasta, jarred sauces, oils and vinegars are for sale as well, in fancier packaging than the grocery store versions.
The company reportedly envisions Academia Barilla eventually becoming "an Italian version of Chipotle." The website already refers to Academia Barilla Restaurants in the plural, and CEO Stefano Albano is currently searching for two more locations near Herald Square and Bryant Park. He also hopes to work with local farmers to create a more seasonal menu, and to offer cooking classes centered on seasonal produce.
· Italian Pasta Makers Take a Bite Out of the Big Apple [WSJ]
· Academia Barilla [Official Site]
A recipe inviting people to add cherry tomatoes to carbonara has caused an outcry, particularly among Italians, after it was published in The New York Times.
The newspaper's cooking contributor Kay Chun suggested that tomatoes would &ldquolend a bright tang" to the classic dish, a staple of Italian cuisine.
The backlash on social media was instant and severe. From insults and outright horror to suggestions that it was an attempt at amatriciana instead of carbonara, The New York Times created quite a stir on Twitter.
"U just landed on mars. but u cant understand such a simple recipe," wrote one Italian, another said: "This is the worst thing to happen to Italy since Super Mario tennis."
Tomatoes might not be traditional in carbonara, but they lend a bright tang to this dish. https://t.co/MvyTzcNIMH
&mdash The New York Times (@nytimes) February 18, 2021
The expression &ldquoIf my grandmother had wheels, she would be a bicycle&rdquo appeared more than once, with one Twitter user even suggesting that the UN should get involved.
&ldquoGreat, even The New York Times recipe section is trolling us now,&rdquo commented another Italian.
Chun's recipe is the latest take on the classic dish to horrify Italians, after Gordon Ramsay created what he hailed as the "most amazing carbonara" last year.
Too bad that in Italy the terms "yellow soup", "joke" and "disgusting mess" were used to describe the dish presented by the British celebrity chef.
Earlier this month the American television personality Martha Stewart caused similar distress by adding garlic, cream and parsley to her carbonara.
But what are the origins of the classic dish which can be found in Italian restaurants all over the world? The answer is slightly hazy.
To some, the name suggests a connection to the coal-workers, or carbonari, of the Lazio and Abruzzo regions, with the black pepper used to season the dish thought to resemble coal dust.
This would indicate that the carbonara was first created in the mid-19th century.
However another theory suggests that the dish arrived in Rome during world war two when American troops brought their army rations of bacon and eggs to the Italian capital.
Whatever the origins of the much-loved carbonara, the concoction proposed by the New York Times has certainly hit a nerve in Rome and among the Italian community around the world.
What to cook when there’s nothing in the house – Pasta!
I love pasta. Not because I’m Italian, but because it’s my go-to dinner when there’s nothing in the fridge.
In our fridge there’s always a chorizo, and in our pantry is always pasta, canned tomatoes, and chickpeas.
Barilla sent me a sample parcel to try, but I already had a box of casarecce – a Sicilian short twisted pasta that was in the gift bags at the opening night of the Lavazza Italian Film Festival last year. This pasta is great because the sauce gets trapped in the twists.
For a fab midweek dinner, try this simple pasta dish:
Pasta with chorizo and chick peas
Chop 1 onion and 1 clove garlic and sauté until fragrant. Add a whole chopped chorizo and cook for about 3-4 mins until it starts to brown. Add a drained and rinsed can of chick peas, or two cans if you want a chunkier sauce. I like the organic ones. Cook for a minute, stirring. Deglaze the pan with a glass of red wine and reduce to half. Should only take 6-7 mins. Add a can of crushed tomatoes and stir. Season with salt and pepper. You can add some chilli if you like just before adding the wine. Taste and check seasoning.
Meanwhile, cook pasta following cooking guide on box. For the casarecce, 9 mins in salted boiling water.
Off the heat, add half the sauce to the drained pasta and a few glugs of olive oil and stir to coat the pasta.
Serve and top with extra sauce. Too with cracked pepper and freshly grated Parmesan cheese (not the packet stuff from the supermarket please!)
Chorizo and chickpeas casarecce pasta, with a side of roast pumpkin
This dish takes about 30 minutes to prepare and the chickpeas take on the flavours of the rich tomato sauce and spicy chorizo. It’s a quick and easy tasty pasta dish to prepare – and if like me you often have chorizo in the fridge, just in case, then this dish is a great one to keep up your sleeve. A pantry winner.
Hello Pasta Opens in New York City Today
NEW YORK , July 7 /PRNewswire/ -- Hello Pasta, a new model in fast-casual dining that serves perfectly cooked pasta with delectable sauces, will launch its first of four restaurant locations at 649 Lexington Avenue between 54th and 55th in New York City today, July 7, 2010 .
Hello Pasta will offer a choice of imported, organic Italian pasta (with whole wheat and gluten-free options) served with high quality, low sodium sauces made with all-natural, locally sourced and organic ingredients for under $10 . A serving of pasta will come in small and large sizes and will be made-to-order within minutes. Hello Pasta's 11 delicious sauces, each created in the Hello Pasta test kitchen, include Italo-American classics such as Pomodoro, Pesto, Carbonara and Bolognese and Hello Pasta 'signatures' such as Sausage and Peas, Salmon Tarragon and Tuscan Chicken Vodka.
There is something for everyone with sauces featuring meat, fish and poultry and additional vegetarian and vegan options. The fun begins when each customer picks the particular shape of pasta for the desired sauce, including conchiglie (shell shaped), fusilli and farfalle. Once the pasta and sauce has been selected, it's time to choose between 100% Parmesan cheese or a gluten free/vegan alternative. Within minutes, the order is ready and packaged in the signature white and green Hello Pasta to-go box: perfect for dining anywhere. In addition to pasta, Hello Pasta will offer seasonal soups, ready-to-go salads and cold pasta options (Ratatouille and Tomato Mozzarella.) Hello Pasta will also serve Ciao Bella ice cream, private labeled sweet treats and Nespresso coffee and cappuccinos.
The focus of Hello Pasta is to be both healthy and delicious. Founders and long-time friends, Laurent Lesort , Gregory Baratte , and Nicolas Barthelemy , wanted to fill a void in the North American fast-casual market by providing a high quality pasta alternative at a great value.
Laurent, Nicolas and Gregory collectively bring several decades of hospitality and marketing experience to their respective roles as Chief Food Officer, Chief Operations Officer and Chief Marketing Officer of Hello Pasta. Laurent and Nicolas developed a professional relationship while working together in New York City at such celebrated restaurants and lounges as Le Bilboquet, Le Charlot and Opia. Laurent and his brother Frederick went on to open three hugely successful lounge/restaurants: Frederick's Lounge, located on West 58th Street, Frederick's Madison, an upscale bistro on Madison Avenue and finally Frederick's Downtown, a West Village bistro with authentic French flair. Nicolas was a member of the opening team of Parisian hot spot, Buddha Bar, then was charged by parent company, George V Eatertainment (Buddha Bar, Buddha Bar Hotels Resorts & Spas, Barrio Latino , Barfly, Bound, Barlotti, Little Buddha Cafe, Karma Cafe), with all F & B operations in North and South America and Eastern Europe . Gregory, as the Senior Director of Marketing for Louis Vuitton , was Laurent and Nicolas' number one customer and supporter. As the son of French restaurateurs, Gregory grew up in the business with a keen instinct for emerging dining trends.
"Pasta is one of the most beloved foods in America," says Laurent Lesort , "We believe that if it is made-to-order within minutes and served with delicious, dimensional sauces for less than $10 , it will attract a great variety of customers. Our goal is to serve a remarkable product in a modern and clean environment at a low price."
Hello Pasta will open one restaurant a month for four consecutive months, with its first restaurant opening today, July 7 at 649 Lexington Avenue between 54th and 55th Street. The second restaurant will open in August at 708 Third Avenue between 44th and 45th Street, followed by 125 Maiden Lane at Wall Street in the Financial District in August and finally, at 1400 Broadway between 38th and 39th Street in September. Each Hello Pasta restaurant will have 800 to 1,000 square feet of dining space and will seat 15-25 customers. Designed by architect Antonio Di Oronzo , founder of Bluarch Architecture and Urban Planning, the interior space of Hello Pasta is modern and innovative, and was inspired by the shape of traditional, hand-made pasta drying on a rack.
"We wanted to create a brand that perfectly balances tradition and innovation, transcends all language barriers and is as genuine as our absolute love for our pastas!" states co-founder and Chief Marketing Officer Gregory Baratte . Adds Co-founder and Chief Operating Officer Nicolas Barthelemy , "We created Hello Pasta to be an inviting, fun space with a strong, unique design that provides both an efficient flow of service and a memorable experience."