"Bits and Morsels" is an ongoing collection of information from the world of the foodies and foodblogs:
The Lexington Candy Shop on 83rd and Lexington opened in 1925 when Calvin Coolidge was president. It's a family-run business and both father and grandfather of the luncheonette's current owner, John P. Philis, managed the shop ... which just oozes nostalgia. As for me, I used to go there with my mother after school.
Now, I'm not a die-hard milkshake fan, but they do make a great malted milkshake, and the burgers, sandwiches, and breakfast items are all VERY good.
My staple meal: a tuna salad sandwich and a black and white milkshake (the classic black and white is vanilla ice cream with chocolate syrup). They use special malted milk powder (made of barley, wheat flour and whole milk, which are evaporated) which keeps the shake light and frothy ... meaning ... you could drink them all day. The Lexington Avenue Candy Shop is the real deal.
|Clockwise from top left: The Lexington Candy Shop on 83rd and Lexington; My lunch partner's classic cheeseburger; Tuna salad sandwich; Owner, John P. Philis.|
|A look up behind the counter.|
|Clockwise from top left: Old glass Coke bottles in the shop window; The scene behind the counter; The malted milkshake machine from 1940; The shop's coffee urn dating back to 1948.|
|This is a useful post in clarifying many kitchen myths. For example, “Searing meat seals in the juices.” While searing does create more flavor, it doesn’t actually “seal” the juices in. Another myth: “Putting an avocado pit in the guacamole keeps it from turning brown.” Bitten is Mark Bittman’s (a.k.a The Minimalist) new blog. [Bitten]
Pepsi has gone green with the launch of Pepsi Raw. This new beverage is an all natural version of the high fructose corn syrup-filled Pepsi. Instead of adding all those artificial contents (or junk as we like to call it), Pepsi Raw is made with cane sugar, apple extract, sparkling water, and other natural ingredients. As long as it doesn’t taste as healthy as it sounds, it should do really well. [The Jew and the Carrot]
The East sixties has seen a bevy of new restaurant openings this season. The area that has never really been known for its dining spots is a-changin' — for the better. I 've been to the Academia di Vino (a new standard Italian bistro) a few times and it’s consistently solid. Here's a list of some promising new restaurants. [New York Times]
Till we eat again,