FruVe’: Not Just Another Juice Bar

By W. A. Muller

FruVe’ xPress Juicery, the “World’s Most Complete Juice Bar”, is now open in Chicago’s vibrant South Loop neighborhood.

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FruVe’ is making health and balance accessible to Chicagoans on the go. The juicery creates nutrient rich organic, fresh cold press juices, smoothies, cleanses, salads, soups, paninis and acai bowls for those looking for healthy alternatives to fuel their bodies.

Restaurant Roundup

By Hillary Latos For November we wanted to celebrate the vast culinary scene New York has to offer.  From iconic spots that have shaped the restaurant scene to perfect weekend brunch spots and modern interpretations of our favorite fare to haute vegan and Asian cuisine to cozy comfort and healthy fare, it’s all about the…

The Impressive Arlington Club

By W. A. Muller Drew Barrymore, Michael J. Fox, Michael Strahan, and Bethenny Frankel are among the celebrities that love the fresh sushi and hearty steaks served up by celebrity chef Laurent Tourondel at Arlington Club. This two-floor restaurant on New York City’s Upper East Side is reminiscent of the old Penn Station, with a dramatic vaulted ceiling and exposed brick. Guests can…

Contemporary Dining with a Twist

By W. A. Muller T-Bar Steak and Lounge is not your average New York City Steakhouse. Located in the comfortable Upper East Side neighborhood filled with small quiet restaurants, T-Bar is a fun and vibrant atmosphere with a modern twist on great traditional American steakhouse. Established in October 2007, this restaurant brings a whole new crowd of people rushing up to the Upper East…

The New American Bistro

By Hillary Latos One of the great NYC weekend pastimes is the lingering boozy brunch where carbs and calories don’t seem to matter. The airy midtown eatery Lexington Brass is the quintessential bistro that combines European casual elegance with a contemporary American menu created by the dynamic NYC hospitality group EMM. Conveniently located near Grand…

Feasting on Kobe

By Peizhao Sun Kobe beef is no joke. Known for its flavor, tenderness and fatty, well-marbled texture, the Japanese delicacy is marveled at also for its incredible rarity, as Kobe beef’s annual production is as low as some 4,000 heads. For its very rarity, Kobe beef hasn’t been exported at all, until recently in 2012.…

Relax Manhattan

By Peizhao Sun We’ve come to an age of mass produced, pseudo-authentic laid-backness. The bustling Bedford Avenue restaurants, though quirky, “vintage” and well designed, somehow still miss that coziness, as well as the familiar and friendly, non-pretentious atmosphere. Is there such thing as trying too hard to not try hard? At least, when all else…

From Television to Reality

By Peizhao Sun Returning from winning a hit reality show, for some, is almost always followed by some unnecessary flashy, and public stuntthat tries to prolong the fame. Though true with America’s many small screen favorites, Chef Harold Dieterle, went with the road less travelled. His first restaurant, Perilla, in the West Village, is everything you love and…

Kudos to Crudos

By Peizhao Sun Dining is quite like fashion. While designers map out the season’s new black, chefs dig through markets for the“it”ingredients; however, regardless of how many shades of lime or sapphire later, black still holds its supreme throne for elegance and poise. Though it may not return every season, it’s never out of style;…

New York Chocolatier Jacques Torres and Executive Chef Alex Reyes Offering a Four-Course Chocolate Dinner Halloween Eve at Saks Fifth Avenue

WHO:             Jacques Torres, founder of Jacques Torres Chocolate (www.mrchocolate.com) and Alex Reyes, Executive Chef, Café SFA, Saks Fifth Avenue   WHAT:           A rare collaboration of chocolate and savory for which Jacques Torres and Alex Reyes will man the kitchen on the 8th floor of Saks Fifth Avenue. There, the chefs will present a magnificent four-course…