Daniel Boulud, the tireless chef who as recently as December announced his plans to open a massive 16,000-square-foot steakhouse in the Flatiron District, just emerged from the drawing board again. This time the news was that his Dinex Group would be resurrecting Café Boulud at a new location. The original, in the Surrey Hotel, went dark in May 2021 following a dispute with the hotel’s management.
The new restaurant space at East 63rd Street and Park Avenue will occupy a modest 5,000 square feet and is expected to feature a less expensive menu than the one featured at Boulud’s flagship, Restaurant Daniel.
The New York Post quotes Boulud as saying of the new old venture, “It’s very exciting for me. It will remain a destination for locals, for foodies and for our loyal customers.”
Chick-fil-A’s New Sandwich Is Chickenless
“Where’s the chicken?” may replace the catch phrase “Where’s the beef?” once devotees of Chick-fil-A get wind of the chain’s latest offering in which cauliflower stands in for the poultry.
The Chick-fil-A Cauliflower Sandwich begins testing today in three markets: Denver, Charleston, S.C. and North Carolina’s Greensboro-Triad region.
The preparation is similar to the original Chick-fil-A Chicken Sandwich. The veggie is marinated, breaded with a signature seasoning, pressure-cooked, and served on a toasted bun with two dill pickle chips.
Leslie Neslage, director of menu and packaging, said in a press release, “Guests told us they wanted to add more vegetables into their diets, and they wanted a plant-forward entrée that tasted uniquely Chick-fil-A. Our new sandwich is made with the highest quality ingredients and whole vegetables, and we hope it offers customers another reason to dine at Chick-fil-A.”
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