Take the Office Out to the Ball Game

By Hannah Poss Summertime means baseball season. For some people, there’s nothing more exciting than going to cheer for their local baseball team at their home stadium. Some other people, however, enjoy the games for reasons other than to watch the sport; baseball games have some really delicious food vendors! So this summer, if you don’t have time (or don’t want to) cheer on your favorite team in person, you can still get some of the classic baseball game foods that will make you feel as though you’re actually there. Throw a baseball themed party at the office with these foods: yankee A Stadium (and Office) Must-Have: Hamburgers Hamburgers are a traditional American food, and therefore, a must-have at a baseball game. Yankee Doodle Dandy’s food truck serves up a juicy, cheesy, All-American burger that definitely hits it out of the park. While the burgers are amazing, the name of the truck, itself, is just too fitting! Get this food truck delivered right to the office to get the real baseball game experience from outside the stadium.

Photo Credit: yelp.com

Cheesy, Meaty, Piled-High Nachos Another typical food that can be found at baseball games are nachos. Every American loves nachos. They’re easy to eat, easy to share and obviously delicious. Have one of FoodtoEat’s newest vendors, Taqueria Sante Fe, catered right to the office to try one of their many selections of nachos. The ‘Pollo Nachos’ are definitely a home-run! IMG_0039 These Nuggets Hit the Spot Another favorite stadium food of fans is chicken fingers. Like nachos, they’re easy to eat and share so you can eat them while not getting too distracted from the game. Nuggets are the mini pop-in-your-mouth chicken finger cousin.The Nugget Spot is the perfect place to find these nuggets that will transport you right to the stadium. These nuggets are amazing on their own but even better paired with one of their many dipping sauces from ‘Nacho Queso’ to ‘Smokin’ J’s BBQ’ sauce. lucaboscoIceCream A Scoop a Day Keeps the Doctor Away! If you’ve been to a baseball game before, you know that it gets pretty hot sitting around in the stadium.  A typical way to cool down while you’re there is to get something nice and refreshing to eat. After you’ve stuffed your face with some of the many foods available, you’re going to crave something sweet. Ice cream is of course the way to go. Luca Bosco in Soho has amazing ice cream that is reminiscent of the dessert you will likely find scattered throughout stadiums. Some of their awesome flavors include: a classic Chocolate Brownie Chunk, an over-the-top Caramelized Banana and an unusual Goat Cheese scoop. These are just a few of the many delicious foods found at a baseball stadium. Bring these foods to the office for an all-American baseball-themed party. DailyFoodtoEat is the official blog of FoodtoEat, a socially conscious online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

Get some “Tongue Action” at Takashi

takashi logo

By Debra Liu

At Takashi, it’s really all about the cow. Every…Single…Part…of the cow. It’s essentially a ‘Meat Mecca’ for meat lovers. Located in the West Village, Takashi is a Yakiniku-horumon (translation: grilled guts) restaurant known for an eclectic menu ranging from cow testicles to brain cream.


“You can go to any Korean or Japanese grill and have red meat, but the main purpose of coming to Takashi is to have the offal,” says Chef Joseph Duong, sous chef at Takashi. They specialize in serving only cow meat. There is no other animal on the menu, so if you want to eat chicken, you’re still going to get beef.

Ok, let’s talk about this offal business. Ready? To give you a small taste of what’s offered, Takashi’s creative and interesting menu includes dishes such as Squid Ink Rice & Miso-Marinated Sweetbreads, Calf’s Brain Cream (in tube) served with caviar, Fois Gras Stuffed Mini Kobe Burger, and Testicargot (escargot style cow balls made with garlic shiso butter). And of course, you get to grill your own meat as well. There’s a selection of three tongue meats (also called the tongue experience), various parts of the stomach, intestines, heart and liver.

“Tetchan, which is the large intestine; the inside is like white clouds. When you grill it up, it shrinks down into a little marshmallow and it’s so smooth when you bite into it, you don’t even feel like you’re eating the large intestine,” describes Duong.

For the offal-averse, they do offer some more traditional fare such as Kalbi (Korean style marinated short rib), Rosu (ribeye), Grandmom’s Steamed Beef Shank Buns, and small plates such as edamame, spicy Japanese cucumber and kimchi.

Niku-Uni (chuck flap topped with sea urchin)

According to Duong, the must-have food at Takashi is the Yooke. “What I can probably eat all day is the Yooke, which is the steak tartare with the quail egg, nori, and Takashi’s special sauce,” he says. The most popular items are the Yooke and the Niku-Uni (chuck flap with sea urchin).

People really enjoy the Takashi experience. According to Duong, “The reactions are amazing. Most people who think about offal…it’s disgusting and all that, but when they taste it, it’s out of their minds.”

If you’re feeling adventurous and want to try something new, definitely go to Takashi. Who knows, you might even become a religious offal eater!

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

It’s the Real Deal 24/7.

By: Samvida Patel


Living in your time and evolving with it if not ahead of it is crucial.  Or you’ll turn into a dinosaur.

In view of that, we at Foodtoeat will always advocate saving time and ordering online from hundreds of wonderful restaurants and food trucks through our site.  Why waste 40 minutes waiting in line at a Food Truck when you could have pre-ordered and been back at work in 10 minutes?

Yet, while we will always be staunch supporters being efficient and savvy with advances like Foodtoeat, we will remain practical and cater our blog to a variety of circumstances.

Like, when it is 3 a.m. and you have just left a club, quite out of it and starving.  What is the likelihood that you will order food for delivery? Let’s be real now.

But will you get a fresh slice or two from Two Bros Pizza on your way back home?  Definitely, if you are sloshed.  Maybe, if you are only at a “good drunk” level.  Because in a somewhat working state of mind, you might question how gross you will feel after ingesting all that oil and cheese.  Or you might just want “real” food since your taste is refined in everything and you just have to keep it classy at all times.  All times.

If you are that person, here is news for you.  There are two ethnic eateries open all day, all night.  The first is a Ukrainian restaurant, “Veselka,” conveniently located near pubs like the “Thirteenth Step” in the East Village on 9th street and 2nd avenue.  I would not go there without having tried their pierogis.  You can get a small plate of four or large plate of seven and mix and match the potato, cheese, meat, spinach and cheese, sauerkraut & mushroom, and arugula & goat cheese fillings.  They’re served with sautéed onions, applesauce, and sour cream, all of which make for excellent dipping sauces.


If you’re not adventurous, regardless of your intoxication level, breakfast is served at all hours of the day.  And even if you are sober, you might want to stop by for brunch on the weekend.  Signature American dishes like the Eggs Benedict are served with an authentic spin on it.  How about Salmon Latkes Eggs Benedict?


Even more surprising than a Ukrainian restaurant being open for twenty-four hours?  A French Restaurant.  You would think sophisticated bistros closed early to add to their air of exclusivity, but not L’Express.  Located close to hotels and lounges near Union Square and Gramercy on 20th Street and Park, L’Express delivers provides fine dining at reasonable pricing.

When was the last time you had a savory onion tart, forest mushroom ravioli, and apricot crème brulée at 4 a.m.?  Thought so.  The overnight menu, while not nearly as extensive as that of Veselka, has plenty of plates to choose from and a wide variety.  So say you decided for whatever reason, in your drunken state, that you want Escargots, you can very well order them.  But I would stick to any of the above three items as well as to the roasted half chicken, the Croque Monsieur L’Express, and any dessert really.  Especially the apricot crème brulée.



DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com


Restaurants See Growth in Meat and Seafood Orders

In a year where unemployment remained mostly stagnant and economic growth continued to move at a snail’s pace, there is some good news for restaurateurs about consumer spending habits. In 2012 food dishes with protein, particularly anything with meat or seafood were ordered at a higher growth rate than dishes without protein. Restaurant owners should rejoice because protein dishes tend to be 35% more expensive than non-protein dishes and are often paired with alcoholic beverages, demonstrating that customers are on average spending more when they go out to eat.

Information was gathered by GuestMetrics, with a database of POS transactions accounting to over $8 billion in sales and over 250 million dollars worth of checks from restaurants and bars throughout the United States. Although the split between protein and non-protein dishes is near equal, dishes with protein grew at a 2.1 percent rate over the last year, while dishes without protein grew at a sluggish 0.3 percent rate.

Among the types of meat that customers ordered, beef showed a huge gain while seafood dishes showed a slight decline. However, given the higher cost of seafood this trend makes sense given the economic pressure most Americans are under. Ribeye steaks, filet steaks and burgers in particular showed the most growth in 2012.

Among seafood dishes, shrimp, bass, clams and tuna decreased in consumption the most. However some of these losses were offset by an increase in oyster, salmon, grouper and trout orders. Most of these trends in seafood simply reflect changes in demand. Oysters in particular have grown more popular from inclusion in pop culture, while bass may have suffered because of environmental and health concerns. Ultimately, the growth of protein-rich dishes can only help restaurant growth and act as a guide for restaurateurs to update their menus appropriately.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com


USDA Goes Soft on Meat

The United States Department of Agriculture posted an online update on its website urging employees to participate in Meatless Mondays. However, after considerable pressure from the beef industry the USDA took down the post and stated that it had been released without proper clearance first.

The USDA posted that Meatless Monday’s were “One simple way to reduce your environmental impact.” The Meatless Monday campaign relies on information from the United Nations Food & Agricultural Organization stating that animal agriculture is a major source of carbon emissions and climate change that wastes resources. However the USDA received a wave of negative backlash from livestock producers and the National Cattlemen’s Beef Association among others.

The chief concern among the NCBA is that the USDA does not support U.S. farmers and ranchers, and the president of the organization J.D. Alexander claims that Meatless Monday is nothing but an animal rights extremist campaign to ultimately end meat consumption.

“This is truly an awakening statement by USDA, which strongly indicates that USDA does not understand the efforts being made in rural America to produce food and fiber for a growing global population in a very sustainable way,” said Alexander. “USDA was created to provide a platform to promote and sustain rural America in order to feed the world. This move by USDA should be condemned by anyone who believes agriculture is fundamental to sustaining life on this planet.”

Alexander went on to dispute claims that health issues arise from the consumption of meat, and called out the USDA for specifically mentioning beef, when beef production has become more sustainable than ever before. The NCBA’s harsh response towards the USDA’s promotion of meatless Monday may be a little extreme; especially since the USDA just suggested people take one day out of seven to avoid meat. The USDA is also a government agency; under no circumstances should it back down when the meat industry begins to complain about them exposing some very real health risks. While no evidence is perfect, plenty of studies have shown the adverse health effects of consuming too much red meat. The meat industry may have become more sustainable, but beef is still a costly and resource depleting livestock, contributing to carbon emissions and requiring an excessive amount of land. It still takes more protein to feed an animal than the animal will ever yield, and raising cattle contributes to deforestation.

Despite all of the evidence against eating meat, only about 7% of Americans are vegetarians, a number that has stayed relatively the same for a decade. NCBA’s statement that the USDA should be condemned by anyone who believes agriculture is fundamental to sustaining life is a ridiculous statement. Agriculture is the basic source of food for our species, yet this does not mean that meat consumption must be. Plenty of farmers in rural America produce vegetables and other animal products in addition to meat. No one is debating that agriculture is not necessary, only the NCBA is implying that meat production is an essential aspect for agriculture, and thus opposing meat consumption simultaneously opposes agriculture in rural America. In the end it appears that the meat processors and factories that prepare our meat would be the most affected by Meatless Monday’s, and even then, it’s just one day a week.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com


Man-Made Meat Could Change the Way We Eat

A new scientific breakthrough in meat may change the way people classify their eating habits. Scientists have figured out how to produce animal flesh in a lab, and will soon be marketing it for consumption. This man-made meat has huge implications for the future of food, as it is entirely different from the current vegetarian tofu-based substitutes.

According to Food Safety News, “In vitro or cultured meat is not imitation meat – like all those vegetable-protein products that don’t taste anything like beef or chicken. In vitro or lab-grown meat is animal flesh, except it never was part of a living animal.”

Globally there are about thirty projects in development to create more of these meat cultures, which NASA scientists have already proved to be possible. The demand for research in this area is very high, as companies are very interested in investing these products. If successful, man-made meat can largely replace traditional meat simply because it was created without any cruelty to animals and produced in a sustainable manner.

This project also has the capability of becoming an immense flop, depending on public perception. If lab-made meat is considered to be too disgusting for human consumption, research could immediately cease without proper investment. However the People for the Ethical Treatment of Animals have already promised $1 million to the researcher able to develop “lab-grown chicken with the same taste and texture as real chicken meat, and sell at least 2,000 pounds of the in vitro product in 10 states by early 2016.”

This potential prize has spurred a small contest, with initial deadlines starting in June. By February 28, 2016, PETA judges and a carnivorous panel will taste the different meat cultures to determine if there are any winners.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com