Grub Street, by Vanita Salisbury
Tate Donovan Knows Where to Find ‘Crazy, Crazy, Crazy Good’ Bagels and Excellent Hot Dogs
Published: August 7, 2015
Breakfast is granola from Sullivan Street Bakery, which is wickedly good. I add yogurt, some blueberries, strawberries, and a banana, which I got from Chelsea Market. Well, I got everything but the strawberries at Chelsea Market, because oddly enough they were out. I had a special-blend Barry’s tea with half-and-half and a teaspoon of Vermont maple syrup. The tea is from McNulty’s on Christopher Street, one of the great coffee-and-tea stores in America...
Breakfast at home is always a variation on the same theme: Either a cold cereal and the above fruit combo, or yogurt and granola and the fruit combo. Today it’s Grape-Nuts, blueberries, strawberries, banana, two-percent organic milk, and Barry’s Tea. About the tea: McNulty’s is the only place I’ve found that sells this particular blend, which I fell in love with in Ireland. A lot of people sell Barry’s Tea but it’s the red label, and that’s a little lighter. The classic blend is a much maltier, darker tea. It’s good for the morning.
Check out the original article:
http://www.grubstreet.com/2015/08/tate-donovan-grub-street-diet.html
Also in Press
New York Eats (More), by Ed Levine
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.
The New York Times, by Mimi Sheraton
Here are some of the joys that keep me in Greenwich Village. (All telephone numbers are in the 212 area code.)
DECAFFEINATED: SERVING THE BEST
By MIMI SHERATON
Published: April 3, 1982
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
