eye

comida por twitter????

de elmundo.es

Entre la 40 y Madison, en pleno centro de Manhattan, se encuentra el restaurante 4Food,(4food.com), donde la comida rápida se encarga a través de Twitter, un concepto pensado para los que no pueden separarse del móvil ni siquiera a la hora de comer.

Esta iniciativa permite ahorrar tiempo a los hombres y mujeres de negocios que trabajan en una de las zonas más concurridas de día en Nueva York. El pedido se puede realizar desde el móvil o la web y luego pasar a recogerlo. Cada cliente diseña su propia hamburguesa con los ingredientes que desea, desde la tradicional carne de vacuno, el queso y los vegetales, hasta torta de arroz prensado, hummus o frutas.

Una vez hecha la combinación, se puede publicitar a través de la red de microblogging, de forma que si otros clientes encargan ese menú, se consiguen puntos para gastarlos en el local. Incluso hay una pantalla que muestra en tiempo real las actualizaciones del perfil de 4Food (@4foodnyc) y los trending burguers con los platos más demandados.

eye lo descubrió en marzo de 2011

listas: AMERICA_USA , a probar o visitar , comer , hamburguesas

30 tipos de ostras cada día...

'me encanta, uno de mis favoritos'

uf, brutal

In 1996 Jennifer and Jeremy Marshall
launched their own venture after many succesful stints with notable NYC restaurants. This marriage of great food and fine wine comes together at 6th Avenue and Spring Street in SoHo. AQUAGRILL features inspired preparations using only the freshest fish and finest ingredients, daily specials, and the
best raw bar in NYC (Zagat '11).

será mi opción standard en new york...

'me encanta, uno de mis favoritos'

encima de la high line 11870.com/pro/high-line

Polshek Partnership Architects
nueva sucursal de los hoteles Standard, cadena propiedad del empresario hotelero André Balazs.

construido sobre la High Line, el proyecto de renovación urbana sobre la antigua línea de tren en el West Side neoyorquino.

340 habitaciones, 20 pisos y casi 20.000 metros cuadrados, consiste en un cuerpo flectado, una de cuyas alas se apoya sobre dos pilares de hormigón, a cada lado de la línea. Entre los pilares unas grandes vigas compuestas de acero reciben el cuerpo del edificio. El hotel aprovecha el boom gastronómico y de entretención que desde hace algunos años impulsa al sector y apuesta por la renovación de la High Line como un atractor en el barrio y un valor para el hot
meat package district

195$ A 675$

eye lo descubrió en julio de 2009

listas: AMERICA_USA , arquitectura-ingeniería , contemplar , diseño , dormir , viajar diferente...

etiquetas: hotel

casa del gran artista minimalista

visitas todos los viernes a las 11:00 am
fue su primera casa, un edificio espectacular en pleno soho

Donald Judd (1928 - 1994), artista estadounidense. Su obra se basa en el espacio y la realidad. Judd comenzó a trabajar como pintor, pero su trabajo evolucionó a objetos independientes en tres dimensiones, sobre suelo o pared que usan formas sencillas, a menudo repetidas, que a su vez exploran el espacio y el uso del espacio en que se encuentran.

texto original de donald judd:
" In November 68 I bought a cast-iron building in the Cast-Iron District of New York City. The building was built in 1870 and designed by Nicholas Whyte, whose only other cast-iron building is in Brazil. I don't know the first purpose of the building but suppose that something of cloth was made on the upper floors and sold on the lower ones, since many building in the are were stores, since the façade is fancy, not like that of a warehouse, and since it is mostly glass.
The building is on a corner and is a right angle of glass. The façade is the most shallow perhaps of any in the area and so is the furthest forerunner of the curtain-wall. The lot is only 25 x 75 feet. As usual, there are five stories and two basements, which originally were well-lit thorough the ground-level clerestory and the sidewalk.
The interior of the building was ruined. There had been a separate business on each floor, most with machines leaking oil. The trash was so much that Arman could have bought the building and left it alone. Around 1930, more than ten years after the Triangle fire, in which perhaps 140 women died because the fire escape doors were locked, which was a good reason to reform the building code, but which, as usual in the United States, was applied in excess and after the fact-they not only lock the barn door after the horse has been stolen, but burn the barn down to make sure it doesn't happen again-a fire escape was constructed on the façade, requiring the removal of some of the detail, a concrete wall was built round the open stairway, destroying most of the mahogany railings, and a sprinkler system was installed against the inside of the façade. This was for a small building with few employees. The building had been treated badly, as most in the area had been, as most are. The entire Cast-Iron District had been doomed for decades by the possibility of the Broome Street Expressway cutting through it.
I thought the building should be repaired and basically not changed. It is a 19th century building. It was pretty certain that each floor had been open, since there were no signs of original walls, which determined that each floor should have one purpose: sleeping, eating, working. The given circumstances were very simple: the floors must be open; the right angle of windows on each floor must not be interrupted; and any changes must be compatible. My requirements were that the building be useful for living and working and more importantly, more definitely, be a space in which to install work of mine and of others. At first, I thought the building large, but now I think it small; it didn't hold much work after all. I spent a great deal of time placing the art and a great deal designing the renovation in accordance. Everything from the first was intended to be thoroughly considered and to be permanent, as, despite several, still is. The renovation and installation was begun in 69 and was known by some who later used permanence to hide impermanence.

The building finally contained more work of others than of mine, but I thought of many works in regard to it, primarily rejected because they were elaborate and took too much space, and so went against the nature of the building. Other than leaving the building alone, then and now a highly positive act, my main inventions are the floors of the 5th and 3rd floors and the parallel planes of the identical ceilings and floor of the 4th floor. The baseboard of the 5th floor is the same oak as that of the floor, making the floor a shallow recessed plane. There is no baseboard, there is a gap between the walls and the floor of the 3rd floor, thus defining and separating the floor as a plane. These ideas were precedents for some small pieces and then for the 100 mill aluminum pieces in the Chinati Foundation. The renovation of the building and the permanent purpose of the building are precedents for the larger spaces in my place in Texas, Chinati de Mansana, for the Chinati Foundation, and will be for Ayala de Chinati. "

212.219.2747 Telephone
212.219.3125 Fax
nytours@juddfoundation.org Tours of 101 Spring Street

eye lo descubrió en enero de 2008

listas: AMERICA_USA , aprender , arquitectura-ingeniería , contemplar , cultura museos arte , diseño

otra casa de marcel breuer

hace muchos, muchos años, breuer ya hacía casas en contenedores...

Marcel Breuer
Wolfson House, 1949 – 1951
Salt Point, New York

Located in Dutchess County, New York, the 10-acre property is an architectural assemblage composed of Marcel Breuer's Wolfson Trailer House and a separate artist's studio. Commissioned and constructed from 1949-1951, the Breuer house surrounds a 1948 Royal Mansion Spartan Trailer. Accenting the Wolfson house is a 1960 artist's studio by Tip Dorsel, commissioned by the original owner and designed in dialogue with the Breuer structure. Sited among vast acreage of natural landscape, the accumulative and varied structures create an unparalleled composition of architecture and space.

eye lo descubrió en diciembre de 2007

listas: AMERICA_USA , arquitectura-ingeniería , diseño

etiquetas: arquitectura , breuer

'me gusta'

parece una alternativa barata a los gigantescos precios de new york
lo compruebo en octubre!

New York Daily News: A European hotel chain known for its itty-bitty rooms hopes to make a big splash this summer when it opens its first U.S. location west of Times Square.

Called Yotel, the futuristic 669-room hotel on 10th Ave. and 42nd St. offers "everything you might find in a luxury hotel in under 200 square feet," executives say.

"I wanted Yotel to use innovative radical design to create a mixture of luxury, fun, comfort and excitement at an affordable price," Yotel CEO Gerard Greene said in a statement Thursday.

Rooms - which the chain calls "cabins" - start at $149 a night for two adults. At 167 square feet, the low-end "Premium Cabin" offers a retractable queen-sized bed, cramped walk-in shower and mini-workstation.

Premium Cabins with a bunk bed over the queen will cost $179. That's a pint-sized price, considering most hotel rooms in the tourist-heavy area go for more than $200.

Yotel's three locations in London and Amsterdam feature even smaller rooms, which can be booked for as little as four hours at a time. All three are attached to major airports. At London Heathrow Airport, $145 buys 24 hours in a 75-square foot cabin with a single bunk bed and small shower.

Yotel in Times Square will include a restaurant designed like a Japanese sumo-wrestling platform with long, shared tables and a giant outdoor terrace with fire places, cabanas and two bars.

The compact quarters fill 27 floors of a new building on 42nd St. between Ninth and 10th Aves. called Middle of Manhattan - MiMA for short. The building includes 500 apartments, 151 condos and several theaters.

Tourists wandering Times Square had some reservations on Thursday about booking a room at Yotel.

"As a tourist, if it's convenient, clean and safe, definitely it would be a good deal," said Leo Yal, 32, a vacationer from Shanghai. "As a business traveler, it's not a good deal. My company pays for bigger hotels."

Christopher Meirelles, 24, a model who lives in Brazil, wondered whether the rooms were a bargain. "It sounds very practical, but I don't think the price is cheap enough for such a small room," Meirelles said. "It doesn't sound like a good deal, and I wouldn't stay there."

But Sue Rider, 65, of Wisconsin, sized up the price and gave a thumbs up. "You don't come to New York to stay in your hotel," she said. "All you need is a place to sleep and take a shower. I'm looking for cheap, so I would stay there."

eye lo descubrió en septiembre de 2011

listas: AMERICA_USA , diseño , dormir

etiquetas: ny2011

The interior of Big Nick's resembles the inside of a 1960s RV: cramped, wood-paneled and smelling of grease. And the 28-page menu looks like what you'd find if you pulled that RV into a highway pit stop in Middle America. You can get just about any kind of diner food imaginable, from omelets to Greek salads to tuna melts, plus some larger plates like lasagna or grilled salmon. The serviceable food is a bit better than you'd expect from a roadside dive, and in keeping with Big Nick's full title, the burgers and the pizza are the highlights. The burgers are juicy and served on a thick Kaiser roll, and the thin-crusted, enormous pizza slices beat those at many pizzerias. If you don't feel like chowing down in either of Big Nick's two narrow rooms, order in (24 hours a day) or take a seat at the wood and metal tables outside and pretend that Broadway is Route 66. — Lauren Aaronson

Recommended Dishes
The Big Nick Burger with fries, $7.75

listas: AMERICA_USA , comer , hamburguesas

etiquetas: burger , hamburguesa

un japo espectacular

There is no sign on the little restaurant’s front door. Inside, the austere, whitewashed room seats only 42 people. And night after night, you will find the proprietor himself, Sotohiro Kosugi, bent behind his sushi bar with his two loyal assistants, working with a kind of surgeon’s intensity in his spectacles and white sushi cap. Kosugi is a third-generation sushi chef, from a small town in northern Japan that he likes to say “has more fish than people.” For eleven years, he labored in Atlanta, where his cooking won a wide following among diners in that sushi-starved region. By New York standards, however, the sushi at Chef Kosugi’s restaurant is good but not fabulous. The raw fish is flown in from around the globe five times a week, and it’s available in the usual rainbow of esoteric and pricey varieties. Take a seat at the polished, blonde-wood bar and sample semi-fatty “chu-toro” tuna from Ecuador, fresh Amber Jack from Hawaii, and pearly white Toyama shrimp from Japan, all served in the decorous, classically small Tokyo style. More notable at Soto, though, are the raw and gently cooked seafood dishes that emerge from the kitchen in a blizzard of inventive, unlikely, and often quite delicious ways

eye lo descubrió en enero de 2008

listas: AMERICA_USA , comer

etiquetas: rest_japones

lo mas bonito que he visto en ropa de niños

y mira que he visto sitios, pero esta tienda es sencillamente exquisita, con ropa japonesa para niños impresionante, algo cara, si, pero no hay nada asi en ningun sitio...

Little in Japan

You know those ultra-hip bars you only hit up when your fanciest friend is in town? The kiddie-shop equivalent is Trico Field, one of the latest SoHo hotspots for the small set.

Like some of the city's coolest clubs, the shop lacks clear signage and doesn't sit on a quaint block – the unmarked storefront is nested inconspicuously on West Houston. But the scene inside will impress even the mommy who has it all (though in turn, the prices are the equivalent of the $18 martini).

A Japanese company, Trico Field offers the edgy brands Fith, Denim Dungaree and Go to Hollywood, for boys and girls sizes newborn and up. The clothes have a cool-without-caring vibe: Layers upon layers of casual tees, tops, hoodies and jeans are well-made but worn-in, all infused with an Abercrombiesque adult aesthetic. Similarly, the displays are utilitarian-organic: rustic wooden tables and shelves, garments hung on lines using clothes pins, giant bundles of vintaged tees tied roughly with twine. And as with any "It" establishment, the staff is ample but not overly welcoming.

All in all, one can see why all the cool kids will come here. You may leave inspired but empty-handed. Though you'll be back – probably when you need a baby gift for that fancy friend from out of town.

Open Mon.-Sat., 11am-7pm, 65 West Houston St. (bet. West Broadway & Wooster),

eye lo descubrió en febrero de 2008

listas: AMERICA_USA , comprar , diseño , para_con niños , ropa

etiquetas: cool , niños , ropa , tienda

dicen que muy bien

fron nyt:
But the menu at Bar Basque is tightly focused and surprisingly well executed by a young Hawaiian chef named Yuhi Fujinaga. If you have $34 in your pocket, you can taste a representative sample of glisteningly rich, acorn-fed “Ibérico de Bellota” ham. An inventive “crispy farm egg” is flash-fried in panko crumbs and wreathed in a nest of crushed potatoes, Serrano ham, and a milky Idiazabal-cheese sauce. The pricey shrimp paella was mushy and meagerly sized, but the suckling pig had a nice earthy crunch to it, and the sea bass (with an artful, haute-Basque garnish of fennel, frizzled artichokes, and crisped Serrano) was perfectly grilled. The wine list is Spain-centric and therefore almost fairly priced, and the desserts (a dense chocolate ganache with candied hazelnuts; eggy, French-toast-like torrijas with cinnamon and lemon) are first-rate. The only problem are the boom-era prices, which make you feel like a befuddled tourist frittering away your worthless dollars in some distant international hotel.

de elizegiaitor.wordpress.com
Se acaba de inaugurar en Nueva York un pedacito de Euskadi, un pedacito de Bizkaia. Gracias al acuerdo alcanzado entre la Diputación Foral de Bizkaia y los duenos de Bar Basque, un restaurante creado por Terry Zarikian del grupo China Grill Management, situado en el Eventi, un modernísimo complejo de lujo ubicado en el 851 de la Sexta Avenida, en donde se alberga tambien el hotel Kimpton y las residencias de lujo the Beatrice.

Abierto desde el 9 de octubre en Bar Basque es posible degustar platos de la gastronomía vasca y vizcaína en la Gran Manzana.

Para todos los que gozamos con la buena mesa, el turismo gastronómico no tiene precio. Es más que recomendable disfrutar de las especialidades, de los platos típicos de cada país, de cada pueblo, de cada rincón del mundo pero cuando las cosas se complican por los motivos que sean (¡y siempre se complican!) es un placer contar con un comodín y Nueva York nos ofrece uno de lujo.

La colaboración de la Diputación Foral de Bizkaia y el Bar Basque ha hecho que parte del equipo de cocina del restaurante viajara a Bizkaia para aprender nuestro buen hacer en la cocina. Además, la Diputación ha elegido ya a los chefs que junto a tres ayudantes de la tierra viajarán a Nueva York cada dos meses para ocuparse de la organización de las semanas gastronómicas e introducir en la carta del Bar Basque platos de inspiración vasca y vizcaína.

Los cocineros americanos en Bascook (Foto Oskar Martínez - DEIA)

El acuerdo entre la Diputación y el grupo de restaurantes China Grill Management compromete a enviar un total de 12 chefs a razón de uno cada dos meses durante dos años, hasta el 31 de diciembre de 2012. La Diputación Foral de Bizkaia correrá con los gastos del viaje y el alojamiento del cocinero y su equipo será por cuenta de China Grill Management en las residencias The Beatrice en el complejo Eventi.

Toda esta aventura gastronómica comenzó a cocinarse a fuego lento hace ya dos años cuando el reconocido publicista y editor gastronomico Terry Zarikian visitó Bizkaia por primera vez enamorándose de nuestro buen yantar. Zarikian, quien es director de desarrollo de conceptos culinarios para China Grill Management, y colaborador habitual de Bascook Magazine, podrá contar con los mejores chefs de Bizkaia en su cocina.

El primer menú con sello vizcaíno, ha corrido a cargo de los chefs, Daniel Garcia, Aitor Basabe y Aitor Elizegi, que se han encargado de la inauguración del Bar Basque ofreciendo una cena a beneficio del NYC Wine & Food Festival.

La Diputación Foral de Bizkaia pretende con esta iniciativa atraer al público norteamericano a nuestra tierra y nada mejor para ello que empezar conquistando estómagos. “La gastronomía vizcaína es una fabulosa embajadora de Bilbao-Bizkaia y se suma ya a los atractivos de los que disponemos y que han hecho posible conocer un poco mejor nuestra tierra. El mejor exponente es el Guggemheim”, tal y como apunta Gabino Martínez de Arenaza, director de Turismo de la Diputación Foral de Bizkaia.

El grupo de chefs que va a participar en esta iniciativa, la Diputación Foral de Bizkaia, la dirección del Bar Basque y un grupo de empresas colaboradoras se han puesto de acuerdo para editar un libro que recoja toda esta experiencia gastronómica.

Pero aún hay más, el acuerdo también contempla que la Dirección de Turismo de la Diputación edite una publicación trimestral para promocionar Bilbao-Bizkaia, un magazine en el que se recogerán artículos culturales, deportivos, sociales y gastronómicos y que el Bar Basque se encargará de repartir entre su clientela y los críticos gastronómicos de Nueva York.

La idea de la Diputación es tan práctica como ambiciosa y sabedora de nuestro gran tesoro pretende extender el proyecto a otras capitales de la talla de Milán, Londres o París. De ser así habrá que comerse con patatas eso de que “como en casa no se come en ningún sitio”.

eye lo descubrió en enero de 2011

listas: AMERICA_USA , arquitectura-ingeniería , beber , comer