![]() ![]() “Aphids feed on the fluids of plants, such as tree leaves. Outside of being a nuisance and pretty gross, are the flies dangerous? Not particularly. “They may be native species or species that were introduced years ago (doubtfully recent).” Good news for you Jersey City and Hoboken folks, though: “We aren’t seeing swarms of them in northern NJ right now.” However, the doc is reticent to specify exactly which kind of gnats we’re currently working with, “since I haven’t examined them under a microscope and am away from NYC,” he says. David Grimaldi, curator of the Division of Invertebrate Zoology at the American Museum of Natural History, tells us. “They are not gnats (a kind of fly), but rather aphids, and there appears to be two species,” entomologist Dr. A guy just stopped me to ask about it so at least I know I’m not crazy,” New York-based writer Nina Roberts posted on Twitter, unleashing a thread of similarly critter-filled stories and videos from other locals.īut exactly what the hell are said bugs and where did they come from? “Is there a gnat invasion in NYC? I felt/saw them in Chinatown, on the Manhattan bridge, in Dumbo. RECOMMENDED: 10 places spotted lanternfly eggs can be found in NYC The private dining room space will also be transformed into the Moroccan Room, with its own bar and belly dancers on some nights.Summer is always a buggy time in the Big Apple, but recently even more so, thanks to a curious and very annoying influx of insects around the city this week. The residency of the 3,400-square-foot, 120-seat restaurant on the ground floor of the Puck Building, at Houston and Mulberry, runs from Feb. The concept is from Israeli chefs Loren Abramovitch and Daniel Soskolne, who trained under top chef Eyal Shani to prepare simple dishes with Middle Eastern flavors. We hear … that the newest Chefs Club residency is Lev, which means heart in Hebrew, and is perfect for Valentine’s Day. ![]() The plan is to offer two tasting menus, one of which would be vegetarian, both seasonally driven and well-priced along with a small and “world-focused” wine list, the chefs say.ĭishes will include a lamb tartare with cranberry harissa and green juniper lamb neck with Malabar spinach, asparagus, pumpkin seed and coriander and squid with charred onion and passion fruit. ![]() The global menu is influenced by the countries and top eateries where the chefs have worked - from Lespinasse and Café Gray to El Bulli, The French Laundry and The Fat Duck. Named for Ahmed’s mother - the name means “something new and unexpected” in Bengali - the 800-square-foot restaurant will have 30 seats in the former Teshigotoya space at 432 E. Meanwhile, far east of Fifth Avenue, chefs Nahid Ahmed and Arjuna Bull have joined forces to open their first restaurant, Luthun, this spring. The chefs’ design concept delivers a forest-like feel, with jewel-green tiles, white countertops and lots of natural wood, along with a 14-seat white quartz bar. In addition, there’s a private dining “alcove” with black croc-skin wallpaper that seats up to seven people. The restaurant will open with a lounge space offering cocktails and bar food.Ī chef’s table that seats six will offer two tasting-menu-only seatings a night at $85 per person, with an optional $60-per-person beverage pairing. Named for a sacred forest, Ardyn is a 36-seat American eatery that focuses on seasonal local fare. 8th St., between Fifth and Sixth avenues. Ryan Lory and Adam Bordonaro, former kitchen helmsmen at Charlie Palmer and Fig & Olive, are slated to launch Ardyn next month at 33 W. Two sets of co-chefs are getting their acts together for new restaurants, one in the West Village and the second in the East Village. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |