Health & Wellness
There’s now a Trader Joe’s in Manhattan with enough room in its aisles to stretch both of your arms.
Seriously — it’s big. Like, it’s biggest-on-the-East-Coast big. Like, 30,000-square-feet-in-New-York big.
As I noted so very long ago, when I had significantly fewer cavities, Slush Puppies are nearly impossible to come by in New York City. Even back then, Chowhounders (remember Chowhounders?) were asking: “Slush Puppie in New York— does it exist?”
It’s been a very cheesy start of the week— what with the Museum of Pizza’s opening—but we’re not about to let that stop us from informing you that cheese tea has arrived in the East Village.
The evolution of pizza goes as follows: it was made, it was popularized, it was sloppified, it was morphed into thin and thick slices, and, now, it’s being made into art.
“Alright everyone, happy Tuesday. Thank you for joining me in class today,” Frank King says, standing on a wooden box that doubles as a podium. He stands before a group of scantily clad, sweaty men and women, crammed together in a room about the size of a New York City studio apartment. He’s heated the space to over 100 degrees, and King himself is shirtless, wearing skin-tight cycling shorts and guiding his class through the two breathing exercises and 26 yoga poses that make up the “sacred geometry” of Bikram Yoga.
He’s one of the eight instructors at YO BK, a studio on Williamsburg’s Broadway that offers three types of hot exercise classes, including power yoga and hot pilates. Bikram yoga, though, is the most controversial.
There is no ranch dressing.
That’s right. In the melting pot of the world, a dressing which is basically an emblem of flavors that make up America (cream, aka the thick milk found in udders of our country’s cows; spices, found in dirt somewhere, probably out west; and good ol’ U.S. saturated fat, found in everything but black coffee and skim milk) is nowhere to be found.
“I’m the only person selling these dumplings on the street,” says Mo Rahmati as he dishes up some of the last of his steaming mantu, labor-intensive Afghan dumplings. He often sells out, and business is only going to get busier. Saturday, at a celebration of street food on Governor’s Island, his Nansense cart won the Vendy Award for the Best Rookie of 2018.
The East Village needs another pizzeria like a white pie needs extra cheese, but the latest one, Sauce Pizzeria, comes with a twist: True to the place’s name, slices and pies are served with a side of sauce.
You may know Sauce as a popular Italian restaurant on the Lower East Side. Owners Adam Elzer and Perry Rahbar will be offering some of that spot’s specialties (spaghetti bolognese, etc.) at this new spinoff. But the star of the menu is thin-crust pizza made with sourdough and organic malted flour.