P Diddy mistakenly crashed a $100,000 sweet 16 party in Central Park Monday — thinking it was a wild rave for grown-ups.
Diddy and girlfriend Cassie were spotted having cocktails at nearby restaurant the Wayfarer the same night.
The event was planned by Everything Samantha, which is owned by Edelstein’s other daughter. READ MORE
Shopping is a breeze
New York has some of the best shopping in the world, and lucky for those of us seeking refuge from the sun, much of it is highly air-conditioned. For a “Quin”-tessential shopping excursion, book Four-Star The Quins Spot of Spree Bergdorf Shopping Experience. The package includes daily breakfast for two at the Wayfarer restaurant, a $200 gift card to Bergdorf Goodman and tea for two at BG Restaurant. READ MORE
The demand for breakfast bowls is high, and it’s easy to see why. Chock full of good-for-you ingredients like superfoods, matcha, chia seeds, acai, oatmeal, ancient grains, quinoa and more, they’re a surefire way to ensure your day is off to a great start.
Breakfast bowls allow for chefs to embrace creativity and source locally. "The benefits of superfoods are no longer a secret; the challenge now is finding superfoods you actually enjoy eating,” says Colucci. “Few seem to really enjoy gnawing on raw kale. Quinoa with local honey, pistachios and hazelnuts may achieve the balance of nutrition and tastiness we all seek."
Hotels, healthy fast food counters and restaurants are taking note of this healthy trend. Whether you’re seeking a stylish bright pink pitaya bowl full of fruits and superfoods, or craving a savory egg and grains dish, the options are endless. READ MORE
JULY 25TH, 2016
Lois Anzelowitz Levine
The Wayfarer Coffee Cart (©Steve Martinek)
Lately, I have taken a great interest in food trends, much the way I imagine Anna Wintour avidly follows hemlines for Vogue. Take kale, for example: Over the past couple of years, the bitter, former plate garnish has become so ubiquitous, I'm waiting to see kale shops show up the way Starbucks does, on every other street corner. More recently, I’ve been noticing a lot of avocado toast cropping up on city restaurant menus, which I find much more interesting (and tempting) as the new "hot" food. But this week, when I was invited to taste The Wayfarer restaurant’s new “nitro cold brew’” being showcased at its coffee cart stationed directly outside the restaurant on the northwest corner of 57th Street and Sixth Avenue, I have to admit, I was stumped. Nitro cold brew? As a coffee aficionado, I had been turned on to cold brew coffee about two years ago, a process of coffee-making that extracts the flavor out of coffee beans by soaking fresh, coarsely-ground beans in either cold or room-temperature water for a prolonged period of time. The result is a brew that leaves behind much of the bitter oils and fatty acids that can make coffee taste too strong (and also do a roiling number on your stomach). Well, now the Wayfarer is pumping nitrogen gas into the cold brew the restaurant serves, which increases the richness of the coffee, adding another layer of creaminess.
Is nitrogen-pumped cold brew coffee going to take the coffee experience to the next level, or is it just more foodie hype? Naturally, I had to find out. The Wayfarer’s nitro cold brew, sold in cool, retro, 16-ounce glass bottles for $4, really was a taste experience. I always have trouble explaining to people that I like my coffee both smooth and strong, since the words in the field of coffee seem to be at odds with one another. With the nitro cold brew, that particular combination was achieved. The coffee had a kick-you-in-your pants robust flavor, but truly silky going down. Sided with the Wayfarer’s cart warm ham-and-cheese scone, I was pretty much in Monday morning heaven (not an easy feat to achieve being that Monday morning is—well, Monday morning).
I don't know if this nitrogen cold-brew thing will become the city’s next kale, but I personally hope that it does.
» The Wayfarer Restaurant Coffee Cart, 101 W. 57th St.,212.691.0030
For a slightly more indulgent option, try your hand at The Wayfarer's Pavlova, made with passion fruit cream, fresh berries, Chantilly cream, and strawberry consommé. The bright, fruity flavors and sweet, crisp meringue make a dreamy combination.
Summer Picnic Tips
Chris Shea, executive chef at the Wayfarer in Midtiown, stops by CBS2 with some great tips on packing a bountiful basket.