Starbucks offers smart cakes with half the calories

February 15, 2012

Responding to the criticism that Starbucks sugar laden drinks and deserts make up a huge percentage of any person’s daily recommended intake, we noticed that they now offer smart half-sized cakes with half the calories. This move is to be commended. (For more on the fat inducing power of sucrose and fructose in deserts, see here)

(Click images to expand and read calories)

A new mini-doughnut by Starbucks photo by Steven Greer

Starbucks mini-doughnuts by BatteryPark.TV

The differences between fine chocolate and cheap chocolate

February 13, 201, Updated February 13, 2012

By Steven Greer, MD

There are many high-end chocolate shops in New York that sell $3-per-piece chocolates. Do they makes those in-house or import them? Is their chocolate any better than Hershey’s? To learn more, last May we spoke with nearby chocolate guru Jacques Torres, who has his largest chocolate shop on Hudson Street (near Houston Street). 

It was a slow Sunday when we spoke with Mr. Torres, not as a formal interview but rather just as a customer. We did not even realize that we were speaking with Mr. Torres until well into the conversation. He is quite humble, you see.

We began by asking whether his chocolate is made from sucrose or corn syrup fructose. He said they use four types of sugar: sucrose (cane and beet), a modified sucrose, and fructose corn syrup (the bad one?). He blends in fructose because it makes the chocolate mold and cut better with less stickiness.

Recall, sucrose is made of glucose and fructose in a disaccharide. Pure fructose is found in some vegetables like corn and grapes, whereas sucrose is in other warmer climate crops like pineapple and sugar cane. In general, complex sugars are better than fast burning glucose or fructose. Carbohydrates like potatoes, wheat (pasta) are all just complex sugars. The more “complex” the better, is a rule of thumb.

The controversy brewing now is that fructose, the ingredient in softdrinks, candy, cereal, and other sources you would never suspect, such as hamburger buns, may be processed by the liver differently and lead to belly fat and obesity more than less processed sugar. Also, fructose has become an insidious staple of our diet, in part, because it is subsidized (thanks to corn lobbyists).

If you do indulge in sucrose, unrefined brown cane sugar is probably better for you. Of course, avoiding sugary drinks on a routine basis should be a goal if you drink a soda every day now.

The other major component of chocolate is the fat source. It can either be true cocoa butter, or much cheaper vegetable oil as used in most mass produced candy, such as Hershey. A video plays in Mr. Torres’ shop showing the entire process that they use to make their end-user-chocolate from raw beans.

Before buying your chocolate, do not assume that just because the store has a French or Belgian foreign name they use the best ingredients, or even make the chocolate themselves. We surveyed by phone some of the best chocolate shops listed in Zagat. Almost none of the employees had any clue what type of sugar and ingredients they used. Also, almost none of the gourmet shops actually make the chocolate. They import it.

We rate Jacques Torres as the best chocolate in New York City because he uses real sugar, butter, and makes all of his chocolate in his Willy Wonka-like factory behind glass windows for all to see. Also, he is just a darn nice guy. There is a reason that The White House chose him to provide the pastries for an event last year.

(By the way, across the street from his TriBeCa store resides the Weinstein brothers who have produced many of the “Best Picture” Oscar movies.)

Beans & Greens

In full screen 1080i HD

For an all-organic salad and soup lunch, one can now go to the new Beans&Greens that opened up on the restaurant alley of the Goldman Sachs Building and the Conrad Hotel. This establishment is operated by the same owners as nearby Pick a Bagel, Wei West, and Izzy & Nat’s. It offers several choices for a healthy lunch. With finely chopped lettuce, their made-to-order salad bar is a change of pace from the Devon and Blakely style of salad. The numerous selections of soups are made on the premises and have great taste.

Not many people even realize that the “Beans” in the name Beans&Greens refers to their coffee bar. They use beans from Stumptown, and offer American brewed coffee as was as espressos, and espresso-based drinks such as lattes and cappuccinos.

You can rate this restaurant here. Also, Please post your opinions on this restaurant in the comments section below.

(Click images to expand)

Manager George

Price: Basic salad with no meat is $7.50. With chicken, it is $11.00

(To compare, Devon & Blakely in the WFC sells large salad, 4 toppings, with chicken for $8.00)

Located at 220 Murray Street, across from the Goldman Sachs building (by the movie theater)

(212) 786-4760

Goldman Sachs delivers with Shake Shack

June 4, 2011

By Steven Greer, MD

Goldman Sachs might be on the road to redemption. After taking away the neighborhood gym, there is finally evidence of betterment to the local community. One of Danny Meyer’s high-end, ultra healthy and natural, Shake Shacks has opened in Battery Park City. It is the first of several new Danny Meyer eateries to open at the ground level of the Goldman-owned hotel by their headquarters on Vesey Street.

Upon first glance, one might be confused at all of the fuss over Shake Shack. It just serves junk food like hot dogs, hamburgers, fries, and custard shakes. But after further inspection, one realizes that the ground beef patties are prepared fresh, on site, and come from famed butcher Pat LaFrieda. The meat is antibiotic-free and steroid-free beef. The 100% beef sausages for the Chicago-style hot dogs come from Vienna Beef in Chicago.

The French fries are fried in soy oil, free of trans-fat and animal lard. They are made of Yukon Gold potatoes.

The ice cream is, according to the company, “Made in real custard machines- which spins the custard at ridiculous speeds, into a dense, soft, intensely rich consistency”

Shake Shack also offers its own line of beer and wine. Frog’s Leap collaborates for the wine, and Brooklyn Brewery makes the ShakeMeister Ale.

The Shake Shack staff are American, polite, and competent. This might be the biggest secret to Shake Shack. Restaurants are all about the employees. This one store alone has hired more than 80 American employees, doing their part to reduce the high unemployment in the city and country.

The end result is a noticeably different Classic American cuisine. The fries are uniquely crispy and not greasy. The hamburgers and hotdogs are also not too greasy and heavy. Try the ice cream and drinks for yourself.

If the rest of the Goldman-Sachs-Danny-Meyer restaurants, to open in the Fall, are equally as good, BatteryPark.TV will start a petition to make Lloyd Blankfein the next Treasury Secretary and Danny Meyer the head of the USDA.

Financier in WFC

You can rank this restaurant here, and post your comments below

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250 Vesey St, In World Financial Center between building 4 and 3

Enter on Vesey Street across from Goldman Sachs, (212) 786-3220

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Financier bakes their own bread for the sandwiches, giving them a noticeable difference, and the soups are quite agreeable. For a soup/sandwich lunch combo for $8, Financier’s can’t be beat. They also have the best macarons of Downtown, as well as elaborate freshly made French pastries. The chocolates are made in-house as well. Check them out for Valentine’s Day, Easter, etc.

Interview with restaurateur Danny Meyer

Dr. Steven Greer of BatteryPark.TV was given exclusive access to Danny Meyer at his newest establishment, the North End Grill. They discuss why he chose Battery Park City for his three new restaurants, and his philosophies that have led to such consistent success.

Exclusive: Picasso Pizza shut down by the health department

Update: February 6, 2012

Picasso is reopened now after what they described as “renovations”. However, the place looks the same. The sign out front even is broken, missing some lights.

The "redecorated" "new" Picasso

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November 21, 2011

The Battery Park City “Broadsheet” reported this morning that Picasso Pizza, on South End Avenue, was closed for renovations. That is incorrect. In fact, the New York City Department of Health shut them down. From the Health Department website:

Closed by Health Department

Goldman Sachs transforms BPC from a Staten Island annex vibe into the new Tribeca

January 10, 2012 By Steven Greer, MD

Battery Park City, since its formation in the early 70′s, has always been viewed by most New Yorkers as more of a Staten Island annex rather than a true part of Manhattan, and for good reason. With the West Side Highway as a barrier, the place took on a suburban vibe with a surreal David Lynch or Stephen King twist. All of that might change now as the new Goldman Sachs headquarters takes root.

Despite a large residential population with an average income well over $100,000,  Battery Park City has long been underserved by low quality shady restaurants barely meeting health inspection minimums, and has been totally devoid of respectable nightlife venues. After the financial collapse that began in 2007, things got even worse. The one bright spot of BPC, the Ritz Carleton hotel rooftop lounge, closed down, as did The Gate House and several shops in the Winter Garden of the World Financial Center.

The closest source for quality restaurants or entertainment has been in Tribeca with its block of restaurants, such as Nobu and The Tribeca Grill. But even Tribeca was seriously lacking in entertainment. With the housing bubble came $2 Million and up apartments, with owners more typically found in New Jersey or West Chester. As a result, the community board frowned upon 4:00 AM closing times or any noise whatsoever.

Some high-end wine or brandy bars have tried to establish in Tribeca but never flourished. The Tribeca Grand hotel lobby space and the Smyth Hotel venue are all struggling. The demand seems to be lacking. Bankers at nearby Citigroup bolt home after work, and poor management plagues the hotel attempts.

Along comes Goldman Sachs. The new headquarters opened in 2010 at the corner of Vesey Street and West Street, in Battery Park City. The adjacent hotel, also owned by Goldman Sachs, was gutted and converted into the new Conrad Hotel, upgrading it from the old Embassy Suites.

Dino Fusco and his Goldman Sachs team quickly evicted the failing Applebee’s, Chevy’s, and other low quality restaurants, and brought in some much improved establishment at the ground level of the hotel. Most of them are now open for business after more than a year of renovation.

Having been opened for just one week, the social scene has immediately changed for the better in Battery Park City. The crowds inside Mark Maynard-Parisi and Danny Meyer’s Blue Smoke southern cuisine restaurant do not remotely resemble the crowds of the old joints on South End Avenue. The place is packed with young executives who work nearby at American Express, Goldman Sachs, etc, or who live nearby in the newly built green apartments.

In addition to the Shake Shack, the other Danny Meyer establishment in the Conrad Hotel space is the North End Grill that is comparable to his midtown well-reviewed Union Square Cafe and Gramercy Tavern. No doubt, there will soon be seen lines of Maybach’s and limos on the street in front waiting for diners.

For the resident of Battery Park City with high standards, no longer will they need to trek over to Tribeca for decent dining. The entertainment situation might improve as well when the Conrad Hotel opens. A variety of lounges and music venues are rumored to be opening, including an outdoor rooftop space overlooking the Hudson River and New York Harbor. This might fill the void left when the Ritz Carlton gave up on this business. Ideally, residents would be getting a Jazz Standard next to the Blue Smoke, but that is not in the cards (despite BatteryPark.TV trying to convince people).

Due to its superior infrastructure, the Goldman Sachs-led reincarnation of Battery Park City actually has much more potential of becoming a premier Manhattan neighborhood than Tribeca ever did. For starters, there is a marina that can accommodate the largest yachts in the world. The area has an Asphalt Green training facility with an Olympic-size swimming pool and outdoor baseball/soccer fields. There are two newly constructed public schools. The BPCA-managed parks and botanical gardens are better than any others in the city. The high-rise housing is mostly all modern and green. It is easier to own a car and access the tunnels from Battery Park City than in Tribeca, and two of the best hotels in the city are in Battery Park (Institutional Investor Magazine ranked the Ritz as the best hotel in the world in 2007).

Good retail clothing shops will follow soon. In 2013, the renovation of the Winter Garden will be completed with numerous new businesses.

Please do not forward this article. A good thing is best kept quiet. We don’t want any riffraff from SoHo coming down here.

The Winter Garden at the WFC: site of new retail stores in 2013

Benvenuti Pizzeria

South Battery Park now has once again a local pizzeria and Italian deli. Benvenuti has opened up in the former location of Samantha’s.

(This restaurant has not yet been review) Please post your comments in the section below.

(212) 945-2100

250 South End Avenue

Kutsher’s Tribeca

186 Franklin St.  212-431-0606

(This restaurant has not yet been reviewed)  Please post your comments in the section below.

BatteryPark.TV was invited to lunch at the new Kutsher’s Tribeca. Lunch service just began a few days ago and we dined with co-owners Zach Kutsher and Alan Wilzig. The hamburger and Reuben sandwiches were quite delicious (Our full review will follow soon).

Owners Zach Kutsher, left, and Alan Wilzig, right

The Reuben

The New York Post wrote this review.

Alan Wilzig wrote to us: “Being in commercial banking for 20 years , and living in Manhattan all the while, I saw that “hot restaurants” came and went like the breeze, but that most Greek diners, fast food, and The 2^nd Ave Deli were all consistently successful operations. Living here in Tribeca for 12 years, every time I wanted a decent pastrami sandwich I had to ride my electric motorcycle SUPER far East to get to Katz’s. I felt like each time I rode there they moved it another avenue closer to the East River.

Given the massive influx of residents here, and with the ideal “family-demographics” and new office towers, it just felt “too-right” not to be an active participant. Moreover,  Zach and I spent over a year together every day developing the concept (and he spent plenty of time on it before he ever came to me !) – and all the while he was FULL OF ZEAL and PASSION……but not “full of himself”:  No giant ego ; no hubris.

That’s very rare – to see someone so FIRED UP yet so willing and receptive to suggestion and cooperation / inclusion of other’s ideas.

It’s just a perfect working partnership. Lastly – I really DID see when he was brought “home to the hotel” as a newborn baby 38yrs ago.

Mark, Zach’s dad, and Milton his late grandfather, were all on our Board at my bank for 10 years each. So there is no family on earth (aside from my own , naturally) that I know, love , or trust more than the Kutsher family.

Lastly, we both know there is a big “gap” between diners, fast food, pizza, and the “once a month destination” like Nobu or Mr. Chow type establishments in Tribeca. Bubby’s has a long history here. Walkers and Landmarc help occupy this “middle space” to a certain degree, but I felt that our price point and quality would fill an unmet need. The Chef is well known to our partner Jeff Chodorow, and so we knew the quality and creativity would be unprecedented for a “New York- Jewish” upscale cuisine.”

George’s diner closed after owner films health inspector during inspection

(In full screen 1080i HD)

Update: January 9, 2012

George’s diner was re-inspected today by the city health inspector. Two inspectors were sent,  and the restaurant was allowed to re-open. George’s will be open for normal business tomorrow. A letter grade will be assigned after a follow up inspection is made.

Owner Bill Koulmentas said, “It is not common for a restaurant to be re-opened this fast…(we received), a lot of positive verbal feedback (on the BatteryPark.TV story) from throughout Battery Park City. Thank you very much for all that you have done.”

January 7, 2012  By Steven Greer, MD

George’s diner on Greenwich Street and Rector Street, south of the World Trader Center, was shut down by the New York City Health Department on Friday, January 6th. The original restaurant had to be demolished after the WTC disaster of September 11th, 2001, and was reopened in a newly constructed building in 2005.

We interviewed the owner, Bill Koulmentas, to learn why the restaurant was shut down. We could not contact the health department.

According to Mr. Koulmentas, and iPhone video supporting his story, a female health inspector stopped by approximately two weeks ago and found some violations. He felt that the inspector was aggressive and had an agenda to find violations no matter what. On Friday, January 6th, a male inspector arrived unannounced at 9:30 AM and inspected until 2:30 PM.

During the inspection on the 6th, Mr. Koulmentas felt that the inspector was “rigging” the inspection, claiming cockroaches were found that did not exist, that the refrigerator did not work when it did, etc. He pulled out his iPhone and began to videotape the inspector. At this point, the inspector began to become irritated. Mr. Koulmentas believes that the closure of his restaurant was due to his filming the health inspector and disputing his findings.

The health inspector closed the restaurant on the spot, at 2:30 PM, January 6th. It is unknown what will happen next and when the restaurant might be allowed to reopen.

The new letter grading system instituted by Mayor Bloomberg has been very controversial. Newspaper reports have insinuated that the process is rife with corruption, and was adopted simply as a way to increase revenues for the city in the form of fines. Many restaurant owners feel that the grades assigned are completely arbitrary, and Mr. Koulmentas’ filmed experience certainly adds credence to those theories.

If you are a restaurant owner and have experienced similar problems with the health department, BatteryPark.TV wants to know about it. Shoot us an email at info@batterypark.tv

Wall and Water

You can now rate this restaurant by clicking here, and post your comments in the section below.

75 Wall Street in the Andaz hotel

212 699 1700

The Steakhouse Tour: Palm Restaurant

You can now rate this restaurant here, and provide comments at the bottom of this section.

By Steven Greer, MD

September 29, 2010: Update

We visited the Palm restaurant on West Street across from Goldman Sachs. The hickory smoked, medium-rare, steak was exceptionally juicy with great taste. The hubcap sized chicken Parmesan, one of their classics, was outstanding. To cap it off, we had the “death by chocolate” style cake. This is definitely a desert for two (or three). Palm is also featuring a pre-fix deal for a steak and lobster 4-course meal at $49. Mention to GM Scott Young that you saw this review on BatteryPark.TV for special treatment.

The Steakhouse Tour: Palm Restaurant

BatteryPark.TV embarked on a tour of nearby steakhouses. We began with the closest one to Battery Park City: Palm Restaurant on the West Side Highway. Executive Chef Luis Nieto and GM Scott Young showed us around. First, the new building is very convenient for the Wall Street crowd of Goldman Sachs, American Express, BofA, etc. and has several ideal private rooms for business meetings. The Palm restaurants began as Italian restaurants and morphed into a fusion of Italian cuisine and American steakhouse. In addition to excellent beef and side dishes, try the chicken parmesan.

Palm Restaurant Tribeca, 206 West Street  http://www.thepalm.com/

(646) 395-6393

Baluchi’s (Indian)

(Please post your comments and opinions below)

Caravelli’s Pizzeria in WFC

December 28, 2011

Since our initial review, Caravelli’s has added a lunch special. Every Monday and Wednesday they offer two slices, with toppings and soda, for $7.50.  There are non-pizza specials the other days of the week.

August 12, 2011

By Steven Greer, MD

There is a nice new casual by-the-slice pizzeria to choose from in Battery Park: Caravelli’s Pizzeria located in World Financial Center by Vesey Street. It is owned by the same group as Ed’s (McFarland) Lobster Bar kiosk outside. The Brookfield Properties people asked them to open Caravelli’s to take over for the evicted Donald Sacks. It is unclear to anyone, even the owners, how long Caravelli’s will remain, but it is safe to assume that it will be in place for the next 12 month, until the renovations to the Winter Garden take place.

We found the pizza to have a nice crispy crust and not be too greasy or floppy. The cheese and toppings seem to be of adequate genuiness, as opposed to some places with mystery cheese and meats. The price is steep, however. At more than $4 for a slice with toppings, and a whopping $2.25 for a can of coke, and no lunch specials, it might annoy many people.

There is also a deli. To place orders, call (212) 323-6920 or email info@caravellis.com

Quality toppings, not too greesy

sturdy crust, not too floppy

Nice oven char, crispy underside

Harry’s of Hanover Square and the wine cellar

Harry Poulakakos is a legend of the Financial District in Manhattan. His first restaurant, Harry’s of Hanover Square was featured in the Academy Award winning film “Wall Street”. Harry and his son, Peter, helped developed Stone Street into a popular café district and have opened up several successful pubs and restaurants in the area.

Harry took us one an extensive tour of his flagship restaurant and its extensive wine cellar.

http://www.harrysnyc.com/

212 785-9200

The scaffolding scourge

(In full screen 1080iHD)

October 13, 2011

By Steven Greer, MD

In case you have not noticed because it is so common that you have become desensitized to it, there is an epidemic of unsightly sidewalk scaffoldings that have sprouted up in Battery Park City recently. Throughout New York City, since the real estate bust of 2007 that still lingers on, more and more buildings seem to have permanent scaffolding. Why?

We first reported on  the new structures at 225 Rector Place. To explain why these expensive structures seem to be embraced by building owners, and indeed kept up long after any work to the building is accomplished, we interviewed real estate lawyer Luigi Rosabianca. In this video, he takes us on a walking tour of the more egregious scaffoldings and explains “Local Law 11″ that mandates scaffolding be erected every five years.

We also interview two local business owner who have been impacted by scaffoldings over their business for five years: Bobby Van’s steak house on Broad Street and Downtown Cellars on Liberty and Nassau.

The Battery Place Market

June 9, 2011

(Viewable in full-screen 1080iHD)

85 West Sports Bar & Grill

Post your opinions and experiences with this business in the comments section

85 West Street  New York, NY 10006

Budtharasa

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212-577-6009