NEW YORK BURGER CO

NEW YORK BURGER CO. LAUNCHES FRANCHISE PROGRAM

NEW YORK BURGER CO. COMMITTED TO UPGRADING AN AMERICAN CLASSIC

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By Nancy Walman

Praised by AOL City Guide, Time Out New York and New York Magazine, among others, New York Burger Co. officially announced the launch of their franchise program. The highly touted burger company – which plans to open 200 locations across the country over the next few years – is known for producing premium quality quick meals from the finest all natural ingredients.

New York Burger Co. currently operates two locations in Manhattan, and since launching the brand back in 2004, franchise requests have been pouring in from as far away as Dubai and Japan.

The menu at New York Burger Co. serves as an inspiration to the burger industry, proving that fast food can still be fresh and delicious while maintaining its convenience and affordability. Using high quality Niman Ranch Angus beef, New York Burger Co. freshly presses all burgers daily and cooks each meal in full customer view. In addition to the award winning burgers, New York Burger Co. also boasts free-range chicken breast sandwiches, all natural beef chili, all natural turkey burgers and Mediterranean veggie burgers. Furthermore, long before the city’s trans fat ban, New York Burger Co. was cooking their freshly cut fries and award winning onion rings in soybean oil. Their homemade dipping sauces and dressings have also received rave reviews by customers who eagerly await a time when they line supermarket shelves.

New York Burger Co. was founded by veteran restaurateurs Madeline Poley and Sprios Zisimatos whose collaboration underscored an aspiration that they shared to create the best tasting burger using premium ingredients in an affordable, but large scale fashion.

Working with renowned franchise consultant Michael Seid of MSA, Poley and Zisimatos are confident that the market will welcome New York Burger Co. and its fresh unique concept with open arms. “As one of a handful of quick service operators who are committed to this market, we are filling a specific yet rapidly growing niche,” says Poley. “It’s not enough to be natural or organic, the public needs each item on the menu to arouse their taste buds and make each visit an exciting experience which they crave. We have done that in a package that bridges fast food and fast casual.”

We tried the following items and found all fresh, affordable and delicious.

3 mini burgers (Dallas, Chicago and Seattle)
1 chili dog
1 med. veggie burger
1 order of chicken mini’s
1 order of beef chili w/ greek yogurt sauce and cheese
1 order of turkey chili
1 order onion rings
1 buttermilk chicken salad
1 greek salad
1 mango thai smoothie
1 elvis shake
***Variety of homemade dipping sauces***

While the burgers were expectedly excellent, sleepers included: chicken mini’s, which were the best crispy bites we’ve ever had. The chili dog was so good that it didn’t need the bun and trimmings. Turkey chili was another surprise and outstanding as were the massive salads. Overall, we highly recommend NEW YORK BURGER CO.

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Copyright 2008 By Punchin International. All Rights Reserved.

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Owners of Cyrus Reinvent Healdsburg Bar & Grill in Sonoma County

Owners of Cyrus Reinvent Healdsburg Bar & Grill in Sonoma County

The culinary talents behind Healdsburg’s celebrated Cyrus restaurant have gone casual: Chef Douglas Keane and legendary maître d’ Nick Peyton have taken the reigns at local Sonoma County hangout, Healdsburg Bar & Grill. Reinvented with keen attention to the finest ingredients, Healdsburg Bar & Grill serves burgers, pizzas and carefully-selected local beer and wines to an audience who enjoy a relaxed, affordable environment. “Nick and I wanted to create a casual, friendly alternative to the formality of Cyrus, while maintaining the quality in ingredients and warmth of service,” said Chef Keane. “Healdsburg Bar & Grill is a time honored establishment in town and we are excited to be able to give it new life.”

Chef Keane and Peyton are best known for Cyrus, their two star Michelin restaurant in Healdsburg where classic service and technique meet modern, international ingredients and unique preparations. While Cyrus offers an exquisite fine-dining experience, Healdsburg Bar & Grill maintains a high level of quality while serving comforting, affordable and family friendly favorites—all with a signature touches that only Chef Keane could create. With a passion for freshness, Chef Keane has designed the garden surrounding the large patio area with citrus trees, tomatoes, and herbs to be used in the kitchen.

To start

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GALLO FAMILY VINEYARDS LAUNCHES THIRD ANNUAL GALLO FAMILY VINEYARDS GOLD MEDAL AWARDS

GALLO FAMILY VINEYARDS LAUNCHES THIRD ANNUAL GALLO FAMILY VINEYARDS GOLD MEDAL AWARDS RECOGNIZING THE TOP ARTISANAL FOOD PRODUCERS IN THE COUNTRY

Announcing National Call-For-Entries Seeking the Finest in Artisanal Foods

As the nation continues to gather around the table in celebration of food and wine, the Gallo Family is proud to commence the third year of the Gallo Family Vineyards Gold Medal Awards. Each year the Awards honor the highest caliber of artisanal food producers, recognizing excellence across a variety of food categories. The program also includes the signature “All Artisanal Award” that honors the family-owned business that best embodies exceptional artisanal food production and stands as a role model and inspiration for other food industry professionals.

“We saw such great success with the program in its first two years, that the Gallo Family is pleased to continue the Gold Medal Awards and recognize our fellow dedicated farmers and food producers,” said Gina Gallo, third-generation Gallo winemaker. “With these awards, it is our goal to support hard-working food artisans who uphold long-standing traditions and make sure Americans everywhere have the opportunity to enjoy these high quality food products.”

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FEINSTEIN’S AT LOEWS REGENCY

FEINSTEIN’S AT LOEWS REGENCY

PRESENTS

 

THE NIGHTCLUB DEBUT OF TWO TIME EMMY AND TONY AWARD WINNER

 

BEBE NEUWIRTH

 

 

“STORIES WITH PIANO”

 

MAY 20 – 31

 

FEINSTEIN’S AT LOEWS REGENCY, the nightclub proclaimed “Best of New York” by New York Magazine and “an invaluable New York institution” by The New York Post, will continue the Spring 2008 season with the nightclub debut of two time Emmy and Tony Award-winning performer BEBE NEUWIRTH from May 20 – 31. Her show “Stories With Piano” will feature songs by of Kurt Weill, Kander & Ebb, Cole Porter, Stephen Sondheim and Tom Waits. She will be joined by Musical director Scott Cady on piano. All shows take place at the Regency Hotel (540 Park Avenue at 61st Street).

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PARK HYATT ZURICH INTRODUCES YogaAway

PARK HYATT ZURICH INTRODUCES YogaAway
Feeling Great Again – The latest workout at Park Hyatt Zurich

Ideally located in the heart of Zurich, across from the Congress Center and steps from the Lake, Park Hyatt Zurich introduces YogaAway for those who want to start off their morning invigorated or for those who need to recuperate at the end of a long day.

YogaAway’s approach is unique – designed to offer accessible, easy-to-use programs in the privacy of the hotel’s Suites. In the luxurious Suites of Park Hyatt Zurich, guests may use a specially designed yoga mat, three DVD’s with various exercises, a Martin Case produced Music CD and the book “Emotional Yoga” from Bija Bennett. The YogaAway program offers 45-minute of yoga routines, available in three categories, namely The Workout: Feeling Great Again; Stress Reduction: Feeling at Home; and Finding Focus: Feeling Clarity of Mind.

For reservations and additional information, please call +41(0)43 883 1234 or visit zurich.park.hyatt.com

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MASALA KLUB REINVENTS INDIAN CUISINE WITH A CONTEMPORARY TWIST

MASALA KLUB REINVENTS INDIAN CUISINE WITH A CONTEMPORARY TWIST

Signature brand Masala comes to Bangalore

Masala Klub, a new restaurant at the Taj West End, features a contemporary, light menu with a twist on traditional recipes from North and South India. Visually stunning in every way, this 108-seat elegant restaurant serves stylishly crafted Indian fare in a sophisticated setting.

Masala Klub is the fourth Masala brand restaurant at the Taj Hotels, and combines the best flavors from the other Masala restaurants – Art, Craft, and Bay – and adds a range of inspirations from South India. Started as a dream of Taj Corporate Chef Hemant Oberoi to reinvent authentic Indian cuisine, the concept of the “Masala” brand grew into a group of restaurants where time-tested ingredients and recipes are given new life. In place of butter, cream and cashew-based gravies, extra virgin olive oil and lighter preparation techniques are used to retain authentic flavors. Chef Oberoi is faithful to the diverse homemade dishes of India while evolving the recipes for contemporary palates.

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