Tate Donovan Knows Where to Find ‘Crazy, Crazy, Crazy Good’ Bagels and Excellent Hot Dogs
Published: August 7, 2015
Check out the original article:
http://www.grubstreet.com/2015/08/tate-donovan-grub-street-diet.html
This long-awaited revised edition includes: painstakingly detailed, up-to-the-minute coverage of all five boroughs (including expanded coverage of Brooklyn and Queens), an all-new section on the Hamptons, Ed's best-of-the-best restaurant picks, an incredibly complete directory of New York's ethnic markets (you won't know how you lived without it), and more.
]]>A lifelong nosher with an insatiable taste for adventure, Ed Levine has turned his quirky passion into a New York institution, tirelessly seeking out the freshest, most delicious, best-priced scallion pancake, pork sausage, smoked mozzerella, foie gras, Jamaican jerk chicken, key lime pie, cappuccino-brownie ice cream, strawberry lemonade, and just about everything else the city has to offer. This long-awaited revised edition includes: painstakingly detailed, up-to-the-minute coverage of all five boroughs (including expanded coverage of Brooklyn and Queens), an all-new section on the Hamptons, Ed's best-of-the-best restaurant picks, an incredibly complete directory of New York's ethnic markets (you won't know how you lived without it), and more.
Copyright 1997
http://www.amazon.com/New-York-Eats-More-Marketplaces/dp/0312156057
]]>Here are some of the joys that keep me in Greenwich Village. (All telephone numbers are in the 212 area code.)
]]>
Here are some of the joys that keep me in Greenwich Village. (All telephone numbers are in the 212 area code.)
Special Tastes
McNULTY'S TEA AND COFFEE, 109 Christopher Street; 242-5351. With its dark walls and shelves, burlap sacks and exotic aromas of coffee and cocoa, this is my one and only mecca for superb coffee beans. Our family mix is two-thirds Colombian supremo, one-third Yemen mocha (now $10.73 a pound).
Check out the original article:
https://www.nytimes.com/1997/01/10/arts/these-are-a-few-of-my-favorite-village-things.html
The increasing demand for decaffeinated coffee is one of the more noticeable changes in eating habits. Despite that growing demand, envelopes of instant Sanka are often presented with hot water at the end of the meal, even in some of our toniest and otherwise impeccable restaurants.
http://www.nytimes.com/1982/04/03/style/decaffeinated-serving-the-best.html
]]>The increasing demand for decaffeinated coffee is one of the more noticeable changes in eating habits. Despite that growing demand, envelopes of instant Sanka are often presented with hot water at the end of the meal, even in some of our toniest and otherwise impeccable restaurants. It is much the same problem that faces tea drinkers who rightfully resent being served tea bags in so-called quality restaurants.
Feeling discriminated against, many readers who drink decaffeinated coffee write complaining of this injustice. They feel, understandably, that if conventional coffee is freshly brewed, why not decaffeinated? Many also resent not being offered a second cup of decaffeinated when refills of regular coffee are poured. This is especially annoying when restaurants charge as much for decaffeinated coffee as for brewed coffee or espresso.
There is a tremendous difference between the beverage obtained from high-quality beans, freshly ground and freshly brewed, and the weaker coffee made with nationally distributed brands of instant decaffeinated. And even those brands are far better when brewed than when prepared from instant powders. But for the most discerning palates, the many blends and roasts of decaffeinated coffee beans widely available now make this somewhat vitiated drink much easier to take.
For reasons hard to fathom, the most successful results with decaffeinated coffee seem to be obtained with a Melior pot, even though the Melitta and several other drip coffee makers produce equally satisfactory conventional coffee. The lustiest decaffeinated coffee is made with beans that are dark-roasted in the French or Italian styles. Good examples of those are available at many coffee shops, among them McNulty's Tea and Coffee Company, 109 Christopher Street, between Bleecker and Hudson Streets (242-5351); the Empire Coffee and Tea Company, 486 Ninth Avenue, between 37th and 38th Streets (564-1460), and the Schapira Coffee Company, 117 West 10th Street, between Avenue of the Americas and Greenwich Street (675-3733).
The custom of serving hot water and a packet of Sanka undoubtedly began when no other forms of decaffeinated coffee were available, and the wrapper proved that this indeed was the real McCoy. Now, however, that practice needs examining and a more gracious presentation of better decaffeinated is in order. A number of restaurant owners are already serving excellent decaffeinated, and if customers insist, perhaps others will follow. The quality of the decaffeinated coffee, like the quality of tea and bread, is an indication of a restaurant owner's standards.
]]>
McNulty’s Tea and Coffee Co. (www.mcnultys.com)
Manhattan (Greenwich Village)
In operation since 1895, McNulty is a great spot to experience the rich history of tea in the U.S. Far from the glossy, modern tea merchants that are making a splash in the city, McNulty’s captures a moment in time that cannot be replicated.
At McNulty’s you will be immersed in the rich scent of tea as you appreciate the tea chests and scales that date back to the shop’s earliest days.
Customers will find flavored and unflavored loose leaf teas and well-known branded teas like Grace Rare Teas, Taylors of Harrogate, and Kusmi.
Open 7 days a week. 109 Christopher St. (212) 242-5351.
]]>And a number of new purveyors from around the globe are opening in the city to give you a chance to learn what people from India, China, and Africa have known for centuries - there's more to tea than what's in your supermarket!
]]>
Faith Hope Consolo
Posted: Updated:
These days, everyone is looking for an affordable luxury, a way to treat yourself without busting your budget. A few years back, that might have been a specialty coffee (a quadruple-shot-no-whip non-fat whatever??). And my love of chocolate is well known. But now there's a new - or rather ancient - way to indulge: tea.
Whether it's black, green, red or white, tea is the new chocolate - an indulgence that because of its antioxidant varieties is actually good for you. And a number of new purveyors from around the globe are opening in the city to give you a chance to learn what people from India, China, and Africa have known for centuries - there's more to tea than what's in your supermarket!
And the granddaddy of them all:
McNulty's Tea & Coffee Co.
109 Christopher St.
212-242-5351
A visit to the 19th century, literally - McNulty's has been selling premium tea and coffee since 1895. Offering both packaged teas from Twinings, Bewley's and others, and loose blends from the traditional Earl Grey to flavors such as Blueberry and passionfruit.
Walking into McNulty’s on Christopher St. is like taking a trip back in time. The scales that owner David Wong uses to measure out tea leaves and coffee beans are from the early 1900s.
]]>BY JACOB E. OSTERHOUT , PATTY LEE
NEW YORK DAILY NEWS
Published: Sunday, November 11, 2012, 6:00 AM
Updated: Sunday, November 11, 2012, 6:00 AM
McNulty’s Tea & Coffee Co.
109 Christopher St., West Village; (212) 242-5351, McNultys.com
Walking into McNulty’s on Christopher St. is like taking a trip back in time. The scales that owner David Wong uses to measure out tea leaves and coffee beans are from the early 1900s. The 400 square feet of wooden floor tilt gradually to the east, as if in homage to the origin of the shop’s product. And the smell of coffee and jasmine almost overwhelms the senses. This is where real New York tea lovers have been going to get their fix since 1895. With over 100 different types of teas ($4-$32.50 per quarter-pound) and coffee beans ($10.60-$40 per pound) from 30 countries around the world, there’s something for everyone. Wong’s personal favorite is the Da Hong Pao, a smooth and complex tea leaf from the Fujian province of China. Come for the caffeine fix, but stay for the ambiance. This shop is truly one of New York City’s hidden gems.
http://www.nydailynews.com/life-style/eats/best-new-york-tea-shop-article-1.1199070
]]>by josy jablons
02/21/2014 at 10:00 am
McNulty’s has been in business since 1895, and the wooden floor looks even older. This is not a cute nor boutique tea room, but rather it is a wonderfully gritty supply store. On that note, McNulty’s is definitely one of the few tea shops that will not put a huge dent in your wallet. The store is packed with intricate aromas and it never gets too busy or crowded. They also have a wide selection of coffee beans from across the world. If you’re looking to buy tea in bulk, or simply learn more about the blends, these guys know what they’re doing (as they should, it’s been 119 years!).
]]>
"All you have to do is remember your name," says David Wong, the seventh owner of the shop, which has been in business since 1895. Wong has been behind the counter at the homey Christopher St. outpost for the last 22 years.
]]>BY ALISSA MACMILLAN
Sunday, March 17th 2002, 1:71AM
Regulars at McNulty's Tea & Coffee can record their favorite blend (did I prefer one-quarter French or Italian roast?) in a card file so they need not reinvent the recipe every time they visit.
"All you have to do is remember your name," says David Wong, the seventh owner of the shop, which has been in business since 1895. Wong has been behind the counter at the homey Christopher St. outpost for the last 22 years.
With its eye-opening aroma, tin ceilings and giant sacks full of coffee beans stacked in the corner, McNulty's has a truly old-fashioned feel. Huge jars of exotic and rare teas - more than 100 types - fill the store, alongside a long list of about 75 coffees from around the world.
Among the favorite coffees are Sumatra Mandheling, a full-bodied variety from Indonesia, Celebes Kalossi and Puerto Rican blends, as well as flavored versions like Southern pecan, toasted praline, and hazelnut. Prices range from $9.20 per pound up to $30 for the rare Jamaican Blue Mountain.
The teas range from the flavored (apricot, mango) to the fancy, like rare, hand-rolled downy pearls or white flowery pekoe.
McNulty's also carries favorite brands of packaged coffees and teas you won't find in the grocery store, like Fortnum & Mason, Grace Rare teas and Kusmi teas, Russian blends from Paris. They also sell cast-iron tea kettles and do extensive mail orders.
]]>Mimi Sheraton — who served as the restaurant critic for the New York Times from 1975 to 1983 — is one of the most accomplished and beloved food writers in America.
]]>
Mimi Sheraton — who served as the restaurant critic for the New York Times from 1975 to 1983 — is one of the most accomplished and beloved food writers in America. She also happens to be one of the most assertive (Ruth Reichl agrees). But Sheraton's latest book, 1,000 Foods to Eat Before You Die, focuses on what she loves — and this week, she ate a few of the foods cited, like oatmeal porridge, lamb sausage with Rao's marinara sauce, and English Shropshire blue cheese from Murray's. Read all about it in this week's Grub Street Diet:
Thursday, January 15
Knowing I would do this made me self-conscious. Should I eat stylishly gourmet or prove I am up on the current culinary Zeitgeist or stick to the healthful or sustainable? And do all who do this report tell the truth, as, if not, who would know? Decided to go for broke with truth and perhaps learn something about myself. First, a few circumstances that explain some of the following: My dinners at home — about three a week — changed a lot because Richard Falcone, my beloved husband of 59 years, died last February. Meals at home suddenly, sadly meant cooking for one and eating alone, the latter being something I found unbearably dismal to do at the table. The results are dinners that are gracefully edible in a straight-backed armchair while watching the PBS New Hour at 7 p.m. No knives allowed, and found scrambled eggs or omelettes easier to negotiate than fried or poached, and short pasta more practical than long. An added consideration at this season is the weather: If there's snow, rain, sleet, or gloom of an icy night, I stay home and have provisions in my freezer, fridge, and on shelves. Rarely, I order Chinese or Indian food, both requested extra spicy.
On Thursday, up at 6 a.m. with a very sore throat that was especially upsetting, as I had to do a second day of five-hour call-in sessions with 25 satellite radio stations around the country to promote my new book, 1,000 Foods to Eat Before You Die. Chose among my three favorite coffees that I stock and decided on the Falcone blend from McNulty's: three parts Columbia Supremo to one-part Yemen Mocha. Not too hungry, so toasted a Thomas English Muffin and had it with shavings of fontina d'Aosta, the Italian cheese that seems to suggest the white truffles of that same region.
The rest of the article can be found on Grub Street
http://www.grubstreet.com/2015/01/mimi-sheraton-grub-street-diet.html
The Falcone is a custom blend for Mimi Sheraton. It isn't in our catalog or our online website (yet). If you wish to order Falcone, please call us at 1-800-356-5200 or email us at info@mcnultys.com and we would be happy to blend one for you.
]]>WEEKEND IN NEW YORK | MANHATTAN TEAHOUSES
You don’t have to actually drink your tea on the spot, of course; there are plenty of shops to buy loose tea, and they range from elegant (like Ito En on Madison Avenue at 69th Street) to tiny and old fashioned (like McNulty’s in Greenwich Village).
WEEKEND IN NEW YORK | MANHATTAN TEAHOUSES
HOW versatile is tea? It can evoke anything from stuffy formality to cozy comfort.
Chinese teenagers slurp it, as do British royals, although they’d probably prefer a more refined description. It goes well with cucumber sandwiches, barbecued pork or vegetarian dumplings. It can be hot, it can be cold, it can be green, it can be black. It doesn’t even have to be made from the tea plant: just about any dried flowers, fruits or leaves will do.
Unlike coffee, which plays a largely functional role in society (in that it gets society to function), tea is mostly about relaxing. In fact, the only reasonable objection people can have to tea, is that they don’t like tea.
If you have any of those suspicious characters traveling with you when you visit New York, drop them off at Starbucks (conveniently situated one block north, south, east and west of your hotel) and sample a few of the dozens of vastly different corners of Manhattan that devote themselves largely if not exclusively to tea.
Any attempt to list the best tea spots in Manhattan is bound to cause a tempest in a you-know-what, so consider this column merely a sampling of the island’s tea extremes; for more options go to shockingly thorough Web sites like www.teamap.com andwww.teaguide.net, apparently run by people who have way too much teatime on their hands.
Even among places with European-style afternoon tea, there are sharp contrasts. On the cozy end of the spectrum is Tea & Sympathy, a little restaurant tucked in beside its little West Village tea and goodies shop, and fitting only 10 tables. (Scratch that, there are 10 tables, but they don’t really fit.)
Though monarchs past and present stare down at you from the walls, the atmosphere is more warm than regal. The $30 tea service brings a vast selection of teas from English Breakfast to Lapsang souchong to chamomile lavender, along with substantial finger sandwiches, hearty scones and big chunks of cake.
...
You don’t have to actually drink your tea on the spot, of course; there are plenty of shops to buy loose tea, and they range from elegant (like Ito En on Madison Avenue at 69th Street) to tiny and old fashioned (like McNulty’s in Greenwich Village).
Enter McNulty’s, and you face a sea of glass jars in a tiny old tin-plate-roofed space, each filled with something delicious-sounding and -looking, from yerba mate to peach to flowery orange pekoe to chamomile. Do be aware, however, that no matter how long you brew their tea at home, scones and cupcakes will not magically appear at its side.
http://www.nytimes.com/2008/03/23/travel/23weekend.html
]]>In 1980, David Wong and his dad, Wing, purchased McNulty’s from David’s brother’s employers. They continued to run the business from its original storefront location while adding a very strong mail order division. Still very much a family business, it is particularly satisfying to the Wongs to recognize secondand third-generation customers buying their teas and coffee at McNulty’s from as far back as the 1920’s and 1930’s.
]]>Since 1895, McNulty’s Tea and Coffee Co, Inc. has been one of the country’s leading purveyors of choice coffees and rare teas. Because the tradition of carefully selecting of only the finest is still true today, a visit
to their store on Christopher Street is like a journey into another age.
Located in the heart of New York’s Greenwich Village, the aura of a century long gone is timelessly preserved. Immediately upon entering the shop, one’s senses are delighted by the many aromas of coffees and teas from around the world. Sacks of coffee and chests of tea with obscure markings from far away lands are visible everywhere. Even the bins, chests and scales with which these products are stored and handled, date back to the previous century. McNulty’s even still has a hand coffee mill, used to blend coffee the old-fashioned way.
For so many New Yorkers, McNulty’s was an introduction to freshly ground coffee and loose teas.
In 1980, David Wong and his dad, Wing, purchased McNulty’s from David’s brother’s employers. They continued to run the business from its original storefront location while adding a very strong mail order division. Still very much a family business, it is particularly satisfying to the Wongs to recognize secondand third-generation customers buying their teas and coffee at McNulty’s from as far back as the 1920’s and 1930’s.
According to David, coffee represents 70% of the business. They have over 90 varieties and over 100 types of teas. The trend today seems to be White Tea from China and Green Tea from Japan, China and India. David says that these blends have anti-oxidants and customers like them for their health properties. However, David is quick to that that we are still a coffee-consuming nation.
http://100yearassociation.com/wordpress/pdf/100_Year_Report_Winter_2008.pdf
]]>
For over 115 years, McNulty’s has been the Village’s source for quality teas and coffees from around the world. We are honored to be giving this longstanding neighborhood staple a Village Award at our Annual Meeting on Monday, June 13th.
]]>BY SHERYL – JUNE 9, 2011
POSTED IN: SOUTH VILLAGE, WEST VILLAGE
McNulty’s Tea & Coffee Company at 109 Christopher Street is a part of a long tradition of Village specialty shops that hint at a time before grocery stores, when shoppers would buy bread from the bakery, meat from the butcher, and fruits and vegetables from pushcarts or small produce markets. For over 115 years, McNulty’s has been the Village’s source for quality teas and coffees from around the world. We are honored to be giving this longstanding neighborhood staple a Village Award at our Annual Meeting on Monday, June 13th.
In the twenty years since GVSHP began presenting Village Awards, many nods have gone out to small specialty food markets. Some of these have been Italian shops located in the South Village. Popular cheese shops Murray’s Cheese on Bleecker Street and Joe’s Dairy on Sullivan Street earned Village Awards in 2000 and 2009, respectively (more information about the culture of the South Village can be found in GVSHP’s report The Italians of the South Village).
The former Zito & Son’s, the venerable Village bakery known for opening their ovens to neighbors wishing to bake their own bread, was a 1997 award winner (Zito’s closed in 2004 after Anthony Zito’s retirement). O. Ottomanelli & Son’s Prime Meat Market (1998 Award Winner), Florence Prime Meat Market (2007), and Faicco’s Pork Store (2008) are all located within a few blocks of one another, indicating the continued importance of real butchers to the Village community. And finally, Porto Rico Importing Co., a fellow coffee purveyor, won a Village Award in 2007.
McNulty’s Tea & Co. has joined some of the many small, specialty food shops that continue to attract our attention by making the neighborhood special. We look forward to having you help celebrate this and other venerable Village people and places at our Annual Meeting.
http://gvshp.org/blog/2011/06/09/a-specialty-food-shop-in-the-village-2011-village-awardee/
McNulty’s Tea & Coffee Co. at 109 Christopher Street sells extra-smoky lapsang souchong that works perfectly for this, and it’s not expensive.
]]>
Tea-Cured Gravlax With Ginger Butter
1 cup (2 ounces) lapsang souchong tea (see note)
1/2 cup sugar
1/2 cup kosher salt
Two 1-lb tail pieces of organic salmon fillet, skin on
1 stick unsalted butter, at room temperature
3 tablespoons minced peeled fresh ginger
1 tablespoon minced chives
1 loaf cocktail pumpernickel bread.
1. Line a large glass baking dish with a double layer of plastic wrap, leaving 4 inches overhang all around. In a bowl, toss the tea with the sugar and salt. Spread half of the curing mixture in the bottom of the prepared dish. Spread the remaining half over the fish and cover tightly with the plastic wrap. Set a plate on the salmon and top with a heavy can. (I use a phone book and put a few cans on top.) Refrigerate for two days. Be careful when removing, as the fish will expel oil.
2. In a medium bowl, blend the butter with the ginger and chives and season with salt. Spread a thin layer on each slice of bread, then cut the slices on the diagonal. Taste and adjust seasoning.
3. Rinse the salmon, removing as much of the curing mixture as you can. Pat dry. Using a thin, very sharp knife, slice the salmon crosswise, going with the grain of the fish, into very thin slices. Place a small slice of salmon on each piece of bread and serve. The salmon can be wrapped in plastic and refrigerated for 1 week.
From Jonathan Hayes.
NOTE: McNulty’s Tea & Coffee Co. at 109 Christopher Street sells extra-smoky lapsang souchong that works perfectly for this, and it’s not expensive.
http://tmagazine.blogs.nytimes.com/2010/01/21/the-concierge-hors-doeuvres-duty/
]]>April 2012's issue of Manhattan - Mario named us as one of his "Foodie 50".
It was a pleasant surprise. We were able to drop in some "goodies" in their gift bags and attend the party at Sullivan Street Bakery (Chelsea). All in all, a good time!
]]>
The Sweet Smell of Longevity at McNulty’s
Published: January 17, 2014
But when you step inside this Greenwich Village institution, the coffee scent becomes more layered, full of sweetness and bitterness, probably because it has been soaking into the walls and the battered wood floors since the 1920s. And when customers squeeze past one another in the narrow aisle that rings McNulty’s Tea & Coffee, subtler notes of fruit, flowers and spices emerge from more than 100 kinds of loose-leaf tea.
Overhead, fans on the old tin ceiling waft the fragrance out the transom. It is a cheap, nearly irresistible advertising strategy. “On a windy day,” David Wong, one of the owners, said, “you can smell it on the corner.”
The tiny store on Christopher Street has supplied caffeine addicts with bags of the good stuff since the early 20th century. It was founded not far up the block, at 125 Christopher, in 1895, by a couple of Irish brothers, one of whom was a judge — at least that is how Mr. Wong heard it — before moving to its current spot.
Mr. Wong, 44, and his father, Wing H. Wong, 76, have owned the store since 1980. They have watched the West Village change from the funky heart of the city’s gay community to something more mannered and upscale. Many longtime residents and stores have left in search of lower rents, but Mr. Wong said their shop was sustained by its mix of customers, not only regulars who come in to restock their favorite custom blends, but also tourists and online buyers.
The advance into the neighborhood of Starbucks, and the rise of “artisanal” coffee places like Stumptown Coffee Roasters, has had little effect on their customer base. “If anything,” Mr. Wong said, “it actually helped our business, because they’ve really turned people on to better coffees.”
The shop is crammed with supplies. Shelves hold jar after jar of tea in dazzling profusion, with names like Golden Black Gunpowder and Lok On With Tiny Orchids. There are teas in tins and boxes as well, from around the world, and a multitude of teapots. Burlap sacks of coffee beans are stacked like sandbags.
Mr. Wong said the key to the store’s success is its personalized service. Any member of the staff can be called upon to suggest drinks for any taste — he cites the Da Hong Pao oolong as a personal favorite — or to explain, say, the difference between the Special Mocha Java blend and the Very Special Mocha Java. (To be very special, in this case, the blend requires beans from Yemen rather than Ethiopia.)
Larry Haag, 59, lives nearby and has bought his coffee and tea at McNulty’s for six years. His most recent haul included some Guatemalan Antigua for his French press. “You want to take care of the local people, the local stores,” he said over the growl of the grinders, “but this is a store that would make it anywhere.”
All purchases are sent home in white paper bags, their contents marked in red using custom rubber stamps kept behind the register, another McNulty’s trademark. And for the customer who does not want her husband to know that he has been switched to decaffeinated coffee, Mr. Wong can be persuaded to mislabel a purchase. “They tell me, ‘Don’t use the decaf stamp on the bag,’ ” Mr. Wong said.
© 2014 The New York Times Company
Check out the original article:
http://nyti.ms/1aycKnJ