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We’re all for surf and turf—the city’s best steakhouses and seafood restaurants offer up plenty of great land-meets-sea options—but this one takes things to the next level: Meet The Chobster.

The Franken-creation is the brainchild of executive chef Romain Paumier and chef-restaurateur Daniel Boulud, who this spring added a new concept—Maison Barnes, “celebrating French art de vivre” at 100 East 63rd Street—to his extensive restaurant roster, which includes ‎Daniel, ‎Bar Boulud, Le Pavillion and Café Boulud, with which Maison Barnes shares an address. 

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A reinvention of the 19th-century Poularde Homardine, the culinary spectacle pairs a roasted Sasso chicken with lobster, topped with sauce Nantua and spring rice. The kitchen infuses the bird with lobster essence, flambéing it with cognac, and finishing things off with a rich sauce of lobster bisque, chicken jus, and crème fraîche. The whole shebang is presented tableside, dressed up with a robotic brass lobster head, tail and claws (she’s giving Zendaya-on-the-Dune-promo-tour vibes), before it’s returned to the kitchen for carving and, uh, shelling? The surreal meal can be yours for around $250 a pop.

The stuffed chicken is just one of the luxe French offerings at the uptown dining room, which also adds some tableside theatricality to a Loup en Croûte with Sauce Choron (a.k.a. sea bass in puff pastry with tomato hollandaise). The à la carte menu pays homage to the classics with a nod to seasonality: think white asparagus with sauce mousseline and hazelnuts; venison-and-juniper terrine with pear-gin chutney; and poached Dover sole with button mushrooms and seaweed butter rice. 

And the setting is similarly fancy and French, evoking Paris’s Gilded Age with interior details from designer Stéphanie de Ricou, including jewel-toned banquettes, hand-painted tropical murals, garden trellis-lined walls and richly painted ceilings inspired by the French capital’s Grand Palais. Check out the sumptuous space, as well as The Chobster creation, below: 

* This article was originally published here

You may already be familiar with luxury fruit farming company Oishii who’s selling the tastiest tomatoes most expensive strawberries just outside of NYC–they’re a Japanese variety Omakase Berry priced at $50 a tray!

And yesterday, June 3rd, Oishii opened the doors to Amatelas Farm, the largest, most futuristic indoor vertical strawberry farm, and it’s just a short trip outside of NYC.

Amatelas Farm, which is named for the Japanese Goddess of the Sun, is pretty massive, spanning almost 240,000 square feet. It’s the most technologically advanced farm to date with over 50 state-of-the-art robots working in tandem with Oishii’s bees and farmers.

And these robots are no joke–nearly 50 of them work around-the-clock to ensure the berries are picked at peak ripeness. And considering the farm is split into individual farm units, which are each home to 250 moving racks of berries, that’s no easy feat.

Even more, the robots capture over 60 billion data points annually, which are used to monitor and adjust the environmental variables of each farm unit, ensuring they’re producing the best tasting fruit.

And though the farm is producing seemingly endless amounts of berries they’re not harming the environment.

Amatelas Farm runs on renewable energy and its harvests are grown primarily with solar power sourced from the 50-acre solar field next door. The facility’s multi-million dollar water purification system also has 8x more capacity than the older Oishii farms, allowing it to recycle the majority of the water it uses today, making for a more-efficient paradigm for indoor agriculture.

Hiroki Koga, CEO and Co-Founder of Oishii, stated:

In just two years, we’ve developed technological breakthroughs now in use at Amatelas Farm that make our growing process significantly more efficient, yet just as delicious. Our desire to maintain this exponential rate of innovation is driven by a deeply human need: we see vertical farming as a critical part of the solution to our failing agriculture system. Our new farm represents a huge step forward in our mission to grow food that’s better for people and the planet.

Amatelas Farm has the space to grow more than 20x the number of berries from its previous facility. It’s now serving as the primary production facility for Oishii’s ever-popular Koyo strawberries.

They’ll continue to grow their coveted Omakase berries at Mugen Farm, their 72,000 square foot farm in Jersey City which opened mid-2022. They’ll also add more space to Mugen Farm to grow the jewel-like Rubī Tomato, unveiled late last year.

And if you already can’t get enough of their Koyo and Omakase berries, boy are you in for a treat–they have plans to unveil a new strawberry varietal later this year!

Never-before-seen footage of inside the new indoor vertical strawberry farm can be seen below:

You can learn more about Oishii online here.

The post This Massive Vertical Strawberry Farm Is Just A Short Trip Outside Of NYC appeared first on Secret NYC.

* This article was originally published here

Just a few months after P.J. Clarke’s debuted its new downtown NYC destination near Brookfield Place, the burgers-and-seafood favorite is back with yet another fresh outpost, this time taking over a 7,500-square-foot restaurant lease at Manhattan West. And similar to their recently opened Oyster Bar on the Hudson, this new spot will highlight local seafood, along with the chainlet’s much-loved burgers and memorable dishes like those cheesesteak egg rolls. 

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Slated to open later this year, the Manhattan West location will mark P.J. Clarke’s fourth outpost in New York City (alongside Lincoln Square, Brookfield Place and Midtown East) and its largest bar yet, with a 50-seat bar anchoring the space and offering classics like ice-cold martinis, an expanded oyster program centered on East Coast seafood and the same hospitality that diners have been expecting from the brand since it opened as a simple neighborhood saloon on the corner of 55th Street and Third Avenue 140 years ago. 

“We’re delighted to bring our expanded oyster bar program—we’ve already served more than 500,000 this year—along with our signature burgers, and timeless P.J. Clarke’s style to Manhattan West,” shared Philip Scotti, owner of P.J. Clarke’s. “We felt this exciting, emerging area of the city could really use a tried-and-true neighborhood saloon, and we’re building P.J.’s largest bar yet to welcome in commuters, concertgoers, travelers, and our loyal standbys.”

The new Oyster Bar & Grille joints fellow popular restaurants like Ci Siamo, Zou Zou’s and Casa Dani at Manhattan West, “a dynamic new neighborhood that has transformed a formerly desolate stretch of Manhattan into a vibrant destination,” said Callie Haines, Executive Vice President and Head of New York, Brookfield Properties. The new ‘hood is centrally located near Madison Square Garden, Moynihan Train Hall, and the High Line, so any new restaurant is a big boost for pre-games, post-shows, etcetera, especially when they have a burger as good as P.J.’s. 

Speaking of, check out some of the food-and-drink offerings from the new Oyster Bar & Grille concept below:

* This article was originally published here