Chef Andrew Carmellini has opened the Bakery at Lafayette in New York City’s NoHo neighborhood. Carmellini has tapped the resources of his longtime boulanger, James Belisle and patissier, Scott Cioe, for the bakery which offers an all-day menu of sweet and savory offerings including a round pain au chocolat “supreme” and a round pistachio “supreme”. Instgrammable items include a strawberry shortcake doughnut, a “24 carrot” cake, and a French onion scone.
Delicacies Jewelry is a company that offers delicate food items in wearable form. The jeweler makes necklaces and earrings in the shape of dumplings, farfalle, lobsters, tomatoes, wheat, artichokes, and more. The best part? The company donates 10 percent of proceeds to food charities. The company has launched the “Pierogi Filled With Love” fundraiser that is raising funds for World Central Kitchen with a $10,000 goal. One donor will win a 14k gold pierogi necklace valued at $700. Visit delicacies.com for more info.
James Beard-nominated food writer and cook, Rick Martínez, is anticipating the release of his first cookbook. Mi Cocina: Recipes and Rapture From My Kitchen in Mexico will be released on May 3, 2022, showcasing recipes inspired by Martínez’s travels throughout Mexico. Martínez is also co-hosting a podcast series called Borderline Salty with cookbook author Carla Lalli Music. The podcast, which premieres on April 12, explores the trends, topics, and culture surrounding food. Look out for Martínez this fall, when he appears as a guest judge on a yet-to-be-announced cooking show on Netflix.
Casa Carmen will open in New York City’s Tribeca neighborhood on Thursday, April 14. Santiago and Sebastian Ramirez — grandsons of Mexican cook Carmen "Titita" Ramirez Degollado of El Bajío restaurants in Mexico City. The Ramirez brothers will use all of Titita’s recipes at Casa Carmen, bringing an authentic taste of Mexico City to Manhattan.
New York theatergoers have a new place to dine on famed Restaurant Row. Sicily Osteria, which features Sicilian dishes, has opened. Brothers Enrico Malta and Robert Malta of the New York City Restaurant Group have brought on Asi Maman (Marea, Osteria Morini, M. Wells) and Heather Pelletier (Osteria Mornin, Vaucluse, Chumley’s) in co-executive chef roles. The restaurant will source Sicilian ingredients for its menu of updated takes on traditional Sicilian dishes.