Ivy Esquero

Le graphiste anglais Rick Hincks est un passionné de football. Ce dernier a reconstitué graphiquement des moments d’anthologie du football anglais, proposant de résumer en posters et de la plus simple des façons quelques buts importants & connus de tous les amateurs du ballon rond.

Perfect for the rabbit in your life.

Joining that parallel vegetable-based product universe currently occupied by things like Blue Hill's savory yogurt (beet, sweet-potato) and Numi Tea's entire savory line (broccoli cilantro) are Häagen-Dazs Japan's forthcoming Tomato-Cherry and Carrot-Orange varieties, which are exactly what they sound like. Of course, we don't really need to go all the way to Tokyo as long as we have Beet Pistachio Honey Goat Cheese by the cup and cone right here at home. [RocketNews 24, Related]

Read more posts by Hugh Merwin

Filed Under: pints, haagen-dazs, vegetable ice cream

Le photographe Owen Perry a photographié les geysers d’El Tatio, pour sa série « El Tatio ». Localisées au Nord du Chili, ces 80 geysers actifs sont situés sur un des plus grands terrains de geysers. Des motifs minéraux aux couleurs pleines de très belles nuances et de reflets : sa série est à découvrir ci-dessous.

L’agence TBWA\Hakuhodo a lancé la campagne 3D on the Rocks pour la marque japonaise de whisky Suntory : ils ont conçu des glaçons sculptés et modelés en fusée, Statue de la Liberté, ou en guitare. Une manière artisanale et technologique de déguster son whisky. A voir en images et en vidéo dans la suite.

With Google Maps technology, you can now explore the lands of George R.R. Martin’s world from A Song of Ice and Fire and Game of Thrones. Check out the map of Westeros and Essos. With a click you can see who owns what lands, or the paths that characters travel. Toggle between “episodes” and “chapters,” depending on whether you’ve read the books or are following the TV show. You can adjust a slide to protect yourself from spoilers, although it may be tempting to peek ahead. There are also plenty of links to more information. A lot of work went into this project! -via The Daily Dot

Seriously, the owners are really going to say they didn't know this looked like a dong? Even if that were true, wouldn't somebody point it out, say, during the first week?

The Arlington, Virginia, restaurant has been in business since 2009. Apparently the place has recently become quite the destination for pun-happy Yelpers.

Despite Ridicule from Yelp Reviewers, Ballston Cafe Keeps Phallic Sign [WTOP via Uproxx]

Read more posts by Clint Rainey

Filed Under: bad signs, ballston, market place & cafe

Tom's Cat Cafe, Seoul. [Photo: feline_dacat/Flickr]
Pet food brand Purina ONE is opening a pop-up cat café at 168 Bowery this Thursday. For those unfamiliar, a cat café is a coffee shop populated with cats for customers to play with. It's all the rage in Japan and Europe, and enterprising cat-lovers in San Francisco, Oakland, Portland, LA, Vancouver, and Toronto are racing to open cafés of their own. But with this pop-up, New York will become the very first North American city to actually get a cat café.

The Purina ONE Cat Café will be open only from Thursday, April 24 through Sunday, April 27. The cats on the scene will all be adoptable, and the coffee, according to Sprudge, will be provided in part by an unnamed "well-regarded speciality coffee roaster based in Brooklyn."
· Purina is Popping Up a Cat Café in Manhattan [Sprudge]
· All Coverage of Cat Cafés [~EN~]

Stand and taquito, my man. Stand and taquito.

Guy Fieri's got himself a brand-new restaurant in Las Vegas, where the General Tso's chicken arrives in lollipop form, fried onion rings are served threaded on lead pipe, and there's a separate bar that serves 20 kinds of chilled shots, no ice. Though Guy Fieri's Vegas Kitchen & Bar, which opens today, marks the beginning of a new chapter for the celebrity chef, the spike-headed Fieri is still seeming a little bristled by Pete Wells's brutal 2012 takedown of Guy's American Kitchen & Bar, his Times Square opus. The interesting thing now, however, is that as he maintains there was "nothing realistic about what was being said" in the paper's review, Fieri seems to have moved on and thrown that restaurant's cooks under the dragon-chili-cheese-fry-themed bus in the process.

When asked by Las Vegas Weekly if the now-famous negative review changed the way he approached the new project, Fieri said:

I only do things the best I can do them in the moment that I'm doing them. Have I learned from that experience? Yes. But I was doing the best I could do. Also, remember it's a licensing deal. I'm the chef, I make the recipes, I make the idea and I give it to a group. Let's be realistic about what this was. But there was nothing realistic about what was being said. You know, you take it; it hurts; it's a bummer. But whatever doesn't kill you makes you stronger.

It's funny that Fieri, who has now licensed his name to everything from sugary barbecue sauces to brownie-themed K-cups, is now asking fans to "be realistic." By saying he's just the chef who writes recipes and has no command over the actual cooks in the kitchen — the ones presumably responsible for all that bad food — Fieri's adding a rare, party-pooper note to his perpetually festive enterprise. It's kind of strange.

While no one's likely to be shocked by Fieri's latest musings, it's an abrupt shift in tone from November 2012, when the chef jumped on a jet and flew all night so he could be interviewed about the situation on Today in a near-perfect, made-for-TV moment. Fieri sat in the partially dimmed 500-seat dining room with Savannah Guthrie and called it "the real deal," detailing the "painstaking" hours of hands-on training and in-person work that went into the opening. "This is more heart and soul," he said at the time. "This is not just a name stamp."

Talking big flavors and big Vegas openings with Guy Fieri [Las Vegas Weekly]
Related: Guy Fieri Really Outdoes Himself With New Vegas Menu

Read more posts by Hugh Merwin

Filed Under: who runs flavortown, flavortown, guy fieri, guy's american kitchen, new york times, pete wells

Le Kicking Horse résidence réalisé par Bohlin Cywinski Jackson est une structure de verre complétée par un bois brut clair et foncé. Cette architecture crée une ligne dynamique dans la nature et s’imprègne dans le paysage en tout légèreté. Une architecture spectaculaire à découvrir dans la suite de l’article.

Italian fashion brand Missoni is marking its 60th birthday with a range of new textile motifs for its home products collection, designed to complement the iconic zigzag pattern made famous in their 1960′s clothing line. A new gemstone pattern, alluding to the company’s diamond anniversary, and a floral pattern, are additions to the Missoni Home collection—while a new series of colorways are putting a fresh face to the always-popular zigzag design. The new fabrics have been applied to a suite of bedding, poufs, and furniture upholstery which, characteristically, reflect the company’s penchant for unabashed exuberance.

Images: Vogue Living

Cette maison de verre située dans la ville montagneuse de Maleny à Queensland à été réalisée par Bark Design. Le photographe Christopher Frederick Jones met en valeur les qualités architecturales et esthétiques de cette maison dans une série de photographies à découvrir dans la suite.

Now 100 precent lawsuit-free.

General Mills has "quietly" updated its legal terms so that any consumer who has redeemed an online coupon for a bake mix or cereal, liked any of its Facebook pages, entered a back-of-the-cereal-box contest, or has otherwise gotten some kind of "benefit" from the company has by extension also relinquished his or her right to sue. Instead, the Times reports, those people have to go through the murky process of "forced arbitration."

Considering the number of customers suing companies in general over false claims, or mislabeling — the complete lack of strawberries in Strawberry Fruit Roll-Ups, say, or anything billed as "natural" — this seems to be where we're all headed. After all, it's legal for companies to amend terms to bring consumers who've interacted with them online into some nebulous kind of bind.

Experts note that under the new rules, which are designed to stave off expensive class-action lawsuits, any company will probably have to prove a customer knowingly agreed to such terms. The Times reports, for example, that last year General Mills paid $8.5 million in damages stemming from claims that the packaging of its Yoplait Yoplus were misleading. An arbitration expert at the American Association for Justice tells the paper, "Although this is the first case I've seen of a food company moving in this direction, others will follow," she says. "Why wouldn't you?"

When "Liking" a Brand Online Voids the Right to Sue [NYT]

Read more posts by Clint Rainey

Filed Under: cereal talk, facebook, general mills, lawsuits

A chair designed 70 years ago is getting a very of-the-moment makeover from Hella Jongerius.The prolific Dutch designer is giving Armchair 401, a classic created by Alvar Aalto in 1933, a contemporary makeover via darker wood finishes and ravishing color blocked textiles—part of an initial collaboration with Artek on a ‘crisp and tactile collection of classics.’

Introduced at Salone del Mobile in Milan last week, Armchair 401 is only one of several Jongerius ‘reinterpretations’ presented by the Finnish manufacturer—but it’s easily the most visually striking. According to designer, the aim of remaking this Aalto icon was to add “depth and warmth” to the chair’s high-backed, structured profile with the inclusion of two darker wood finishes—walnut and charcoal—to Aalto’s original pale birch tones; and, most compellingly, to swathe Armchair 401 in a selection of textured fabrics, arranged in a graphic scheme of three solid colors: two colors for the front, and a third covering the back.

The result? If there’s such a thing as being both radical and reverent, Hella Jongerius has managed it—handsomely.

Images: Artek

7 of the World's Most Awesome Toads (WebEcoist)

11 Citizen Science Projects That Need Your Help (Mental Floss)

10 Animal "Facts" That Are Anything But (TopTenz)

The $100 Grilled Cheese Sandwich (The Consumerist)

Image: These Pictures of a Baby and His Dog Are Pretty Much The Cutest Ever (My Modern Met)

Le site Kind Of Normal a imaginé des infographies amusantes appelées « TruthFacts » qui livrent des petites vérités sur notre quotidien, notre époque (digitale) et nos diverses habitudes ; des anecdotes dans lesquelles tout le monde peut se reconnaitre. Une sélection des différentes infographies est disponible dans la suite.

Not available in vegetarian.

Boston Pizza, the same chain which last year brought you a series of ads based on crude and grotesque rednecks, has outdone itself with this new campaign that ostensibly lets customers vote on 13 pizza "game-changers" ("Pizza Beardkin," "Pizza Cheese Clippers") that straddle the these-days-nonexistent line between fake, plastic novelty products and edible food. One of these will actually go into production; Brand Eating notes that the "pizza cake is leading the votes with over the double the votes of second-place pizza mints." Of course it is. [Brand Eating]

Read more posts by Hugh Merwin

Filed Under: pizza cake, boston pizza

Today in microfashion…

Happy birthday, Hans Wegner. The great Danish designer would have been 100 today, and to celebrate his centenary, Carl Hansen & Son, the manufacturer of Wegner’s iconic furniture, will roll out a limited edition Wegner seating collection in Milan next week, all smartly outfitted by British fashion designer Paul Smith.

Smith, who’s having something of a banner year—his current retrospective at London’s Design Museum continues to be a crowd favorite—is best known for his preoccupation with brightly colored stripes, and dutifully accords Wegner “an injection of vibrancy” with two signature fabrics created in collaboration with textile house Maharam.

Stripes, a pattern comprised of slender vertical bands of varying colors, and Big Stripes, a markedly broader, scaled-up motif, are applied to upholstery for Wegner seating, including the unmistakable Wishbone, Shell and Wing chairs. Well, if anyone has earned his stripes, we’d say it’s Hans Wegner.

Images: Dezeen

But did it ever really leave?

Kentucky Fried Chicken is bringing back its sensational bun-less wonder, a.k.a. the Double Down, a.k.a. the OG fast-food mashup-scourge that deploys two planks of fried chicken in place of the bleach-white bread that might otherwise sandwich its bacon, Monterey and Pepper Jack cheeses, and special-glow sauce. As a bonus, maybe, the relaunch will be accompanied by something called the "Double Down Dare," perhaps because peer-pressure-based eating stunts are now essential to compete in an age when a new chain restaurant mashup food launches every 15 minutes. [Gothamist]

Read more posts by Hugh Merwin

Filed Under: eternal returns, double down, kfc, the chain gang

Pupusa time.

The Mexican, Colombian, and Ecuadorian vendors who park along the Bay Street side of the Red Hook athletic fields on weekends in warm-weather months will celebrate opening day of the season — their 40th — on April 26. Better news yet is that director Cesar Fuentes says the vendors have struck a six-year agreement with the Parks Department, and plans are underway to establish a "year-round outpost" at Williamsburg's Moore Street Market. [amNY via Gothamist]

Read more posts by Hugh Merwin

Filed Under: cartography, red hook, red hook food vendors, spring

Stumbled upon a pretty epic bridal party at the Brooklyn Botanic Gardens this afternoon.

"A girl at work asked me if ‘cutting the rug’ was the same as ‘carpet munching.’"

[Photographs: Craig Cavallo]

Justin Slojkowski held the first course close to his chest with two hands. It was a plate of Local Carrots ($14). As Slojkowski explained before setting the dish down, he crafted it with a mix of roasted and puréed carrots, freekah, and skyr, a tangy Icelandic cultured milk product into which he dosed a dollop of sesame. Before he took the dish from the tiny kitchen he shares with Dave Gulino, the chef dropped a handful of wispy carrot tops onto the plate.

After 6 p.m., this sort of thing is normal at Box Kite, the closet-sized cafe Cora Lambert opened on Saint Marks in January. Funny thing, despite the focus in the kitchen—Box Kite is a cafe first and a restaurant second. To fill the dearth of neighborhood coffee shops that stay open in the evening, coffee from Madcap and Ritual roasters is served until midnight. Lambert brought Gulino on so there'd be edibles with your evening espresso.

The chefs met at Roberta's and both worked at Acme. Box Kite is different. There's no room for frills. A Synesso Hydra espresso machine, three grinders, and six bar seats take up most of the real estate. Walk-ins are welcome to the handful of knee-high stools, which are fine for a quick espresso but pose a challenge for lengthier dining. The food, though, is a fine distraction.

That includes gently roasted Cauliflower ($16) florets caught in a splash of cashew purée with lightly charred radicchio leaves and razor thin shavings of raw cauliflower. Whole cashews come along as well, but first they're braised in sugar syrup for two hours and roasted. The purée comes from pressure-cooked cashews the chefs cook in beer and buttermilk, and you can taste every nuance. Melting sheets of La Luna, a raw goat's milk cheese from Vermont, blanket everything, but 'nduja, the spicy, spreadable pork sausage of Italy, steals the show with its smoky personality.

Winnimere Gnudi ($16, think ravioli without the dough) are spiked with pickled spring onion. Winnimere, another cheese from the Green Mountain State, is a raw, washed-rind cow's milk cheese. Here it's whipped into a foam, a delicate sauce to match the delicate gnudi. There are walnuts, too, with extra crunch, because one of the chefs thought it would be a good idea to confit them in duck fat. He was right.

Mr. Gulino only used one hand to carry over a large, shallow dish containing Scallops ($22), artichokes, and cara cara navel segments. His other held a steam pot full of smoked beef broth. It's made from a mix of vegetable and meat stock which is then smoked with hickory, black chestnut, or whatever bark the chef's forager in Maine sends their way. Two dayboat scallops wearing gold citrus crowns glistened as honey-hued broth rained down over the top in a silken stream. I chuckled at the chef's whimsical approach to surf and turf, then went in for a taste and ate in wowed silence.

Box Kite serves a 10-course prix fixe for $75 in addition to the a la carte menu. Most dishes are unique to the prix fixe, but there is some crossover, like the sassafras-crusted Venison ($26), which shares the same magenta hue as the huckleberries that accompany it. But that's all those two have in common. The meat, cooked sous vide, melts in your mouth. Those huckleberries, sour and sweet, pop. So do tangy discs of kumquat scattered about the plate with heart of palm and nasturtium.

Slojkowski and Gulino.

For now, the prix fixe is served to one round of guests. I suspect that will be changing very soon; if and when it does, don't assume you'll be rushed through it. "We don't want it to be too quick," Slojkowski told me. "I don't want anybody to feel rushed. I'm really tired of turn and burn restaurants. I want people to sit down and enjoy themselves," he says. "There doesn't have to be a plate of food in front of them all the time."

So much passion buzzing in a shoebox room makes for an intimate experience that actually merits the word. Smiles and personal touches are everywhere. If it weren't for spinning records, everyone would be able to hear each other's conversation. But that's okay, because for the duration of dinner, everyone is going to be talking about the same thing.

Pretty much the exact same time we signed a deal for the HONY book, we began working on a HONY kids’ book too. Over the last couple years, it went through a few different concepts and rewrites, until we ended up with the treasure that is LITTLE HUMANS. The final product ended up being a short narrative about what it means to be a little human. On each page there is a kid portrait which illustrates each aspect of little humanity. (Several of the photos have not been posted to the blog, which required a lot of self-restraint, because I especially love the kid posts.) 

Little Humans was so fun to write, I’m really proud of it, and am really excited for everyone to see it. I must also disclose that my girlfriend brought instrumental kid-knowledge to the table, gathered from years of intensive babysitting. 

The book is for ages 2 to 7, and will be released on October 7th. You can preorder it here:

AMAZON: http://amzn.to/1ipvbw4
BARNES AND NOBLE: http://bit.ly/1eawvWE

Flowers aren’t the only thing Graham & Brown does expertly, of course—bold stripes and intricate abstractions are just as much this venerable wallpaper company’s stock and trade—but with spring squarely in the air, we wouldn’t blame anyone for having their sights set on the lush blooms and blossoms, delicate leaves and petals that comprise Graham & Brown’s sumptuous floral motifs. Luckily, 2Modern’s exclusive sale on all Graham & Brown wallpaper includes a bounty of springtime flowers at a whopping 30% discount, and free shipping, too. This exclusive 2Modern offer only lasts through April 22nd, so there’s no better time than now to take a fresh look at our entire Graham & Brown wallpaper selection.

This is happening.

Bakersfield, California, Taco Bell outlets are right now test-marketing a new menu item called Quesadilla Double Dippers, which seem to exist just to prove that the chain is deeply committed to its recently announced corporate partnership that aims to Doritofy and Mountain Dewify just about everything on Earth. This time around, however, the chips aren't getting dipped: The Flamin’ Hot Fritos are the dip.

These miniature flour-tortilla-triangle-quesadilla thingies are already stuffed — or stuft, in Bell-speak — with ingredients like beef and cheese, all of which is to say they're essentially just a vessel for the two-part sauce: Nacho cheese in one cup, and in the other, Flamin' Hot Fritos crushed into tiny pieces, just like the resistance. The idea is you take your tortilla wedge, dip it into cheese, and jab that into the Frito bits. It costs $1, which is at least probably less expensive than the Dorito-stuffed, nacho-cheese-rolled, Hot Fritos-crusted Volcano Burrito the chain is most likely going to roll out next.

News: Taco Bell Testing Flamin' Hot Fritos Nachos Dip [Brand Eating]
Earlier: The Doritofied Future of Chain Restaurants Begins Now
Earlier: Soon All of Our Food Will Be Doritos Flavored, Whether We Like It or Not

Read more posts by Clint Rainey

Filed Under: doritofied, doritos, doritos flamas locos, doritos locos tacos, flamin' hot cheetos, frito-lay, mountain dew, pepsi, quesadilla double dippers, taco bell, the chain gang

[Instagram/The Pines]
There is no stopping the spring ramps. Much to the delight of diners, these sneaky green vegetables are infiltrating menus all over New York City. Here's a roundup of notable ramp dishes from the last few days:

From greenmarket prince Dan Kluger: "They're back!!! Ramps are here and hitting @abckitchen full force. #ramptoast #lynnhavengoatcheese #abckitchen"

North End Grill's Saturday night special: soft scrambled eggs with bacon and ramps on grilled bread.

Michael Berardino recently served pork belly with ramps at Dylan Prime:

From Big Man Harold Dieterle: "Sweet pea ravioli w/ fiddle heads, mint, brown butter & pickled ramps. special tonight @themarrownyc."

And look what just arrived at The Pines...

A few funny green friends have found their way to Le Philosophe in Noho.

And Babbo is still New York's #1 ramp emporium. From noted ramp enthusiast Mario Batali: "It yes you will be tired of my ramp fotos soon! #wheeeeeeeeeeerampseason."

· All Coverage of Ramps [~ENY~]

I know it seems weird that so many of the Paris shots are taken around Colette.

 

I swear I walk all over but the truth is that Colette is still the top fashion attraction in the city.

 

EVERYONE goes there.  Theres not really a single shop like that anywhere in the world.

 

There are lots of great shops ( 10 Corso Como, Opening Ceremony, Dover Street) but most focus on a specific group.

 

Colette somehow cuts across so many groups, similar to what I hear about Studio 54 in its time.

 

 

[Image courtesy of Citi Field]

Citi Field offers the best dining options of all the New York City ballparks. You can get tacos from Floyd Cardoz, shrimp skewers from Dave Pasternack, meatball sliders from Pat LaFrieda, vegan slices from Two Boots, and, of course, Shackburgers. Here's a guide to what to eat at Citi Field and where to find it.

Citi Field's Six Standouts

Shake Shack: Citi Field has a location of New York city's favorite burger joint, and the food tastes just like it does in Madison Square Park. The menu includes the classic Shackburger as well as the Shack-Cago Dog, cheese fries, frozen custards, and shakes. [Section 139]

Pat LaFrieda's Steak Sandwich: Citi Field rocks two stands serving hefty steak sandwiches from Pat LaFrieda. And, new for 2014, the stand now has an adjacent cart offering meatball sliders topped with ricotta cheese and marinara sauce. [Sections 139 and 414]

El Verano Taco: A taco stand from Danny Meyer's Union Square events, with a menu created by North End Grill's Floyd Cardoz. Guests can order tacos stuffed with chicken mole Pipian, carnitas, chile-marinated skirt steak, or vegetables, plus Barbacoa quesadillas. [Section 139]

Mama's of Corona: Located in the World's Fare Market by Section 105 on the Field Level and in the Promenade Food Court, this stand offers Italian-style sandwiches from the team at Leo's Latticini. The menu includes an Italian special hero, a roasted turkey sandwich with mozzarella, a grilled chicken salad, prosciutto bread, cannoli, and cupcakes. [Section 105 and 415]

Blue Smoke: A satellite of Danny Meyer's famed Manhattan barbecue joint serving Kansas City spare ribs, a smoked bologna sandwich, a pulled pork sandwich, beer and desserts. [Sections 140]

Catch of the Day: Catch of the Day offers grilled shrimp po'boys, fried calamari, crab cake sandwiches, and fried flounder sandwiches. Esca's Dave Pasternack created the menu here. [Section 102]

* indicates special Eater recommendations

Sterling Plaza Level

Pat LaFrieda's Chop House at Delta Sky 360 Club: The limited access club behind home plate has a full-service restaurant from star butcher Pat LaFrieda, with a custom burger blend just for Citi Field, LaFrieda's sweet Italian sausage sandwich, and a handful of entrées.
Delta Sky 360 Bar, Coffee Bar, Marketplace: The bar in the Delta club features a shortened version of the Chop House menu, plus drinks and coffee.

Field Level

*Blue Smoke on the Road, Section 140: A satellite of Danny Meyer's famed Manhattan barbecue joint serving Kansas City spare ribs, a smoked bologna sandwich, a pulled pork sandwich, beer, fries and desserts.

*Shake Shack, Section 139: Citi Field has one of Meyer's growing number of ballfield Shake Shacks. Here they're serving the classic Shackburger as well as the Shack-Cago Dog, cheese fries, frozen custards, and shakes.

Pat LaFrieda's Signature Meatball Sliders, Section 139: New for 2014, the Pat LaFrieda team is serving beef meatballs with marinara sauce and ricotta cheese on fresh-baked buns. Three sliders for $12.00
*Pat LaFrieda's Steak Sandwich, Section 139: Black angus filet mignon sandwiches from Mr. Pat LaFrieda himself.
*Box Frites, Section 140: A French fry stand from Danny Meyer's Union Square Events selling Belgian-style frites with a variety of dipping sauces. New for 2014: bacon and cheese-topped frites.
*El Verano Taqueria, Section 139: A taco stand from Danny Meyer's Union Square events, with a menu created by North End Grill's Floyd Cardoz. Guests can order tacos stuffed with chicken mole Pipian, carnitas, chile-marinated skirt steak, or vegetables, plus Barbacoa quesadillas.
*Catch of the Day, Section 102: Dave Pasternack's Catch of the Day offers grilled shrimp po'boys, Long Island corn and clam chowder, lobster rolls, and flash fried beer battered shrimp skewers.
* Two Boots, Section 141: A slice stand serving favorites from the beloved New York pizzeria chain. New for 2014: The V for Vendetta slice, topped with non-dairy cheese, artichokes, onions, mushrooms, and basil.
Hyundai Club: This is a new, all-inclusive restaurant for Hyundai Club ticket holders. The Hyundai Club serves sliders, nachos, hot dogs, carved meats, pastas, and sweets.
Daruma of Tokyo, Section 105: Located in the World's Fare Market, this stand offers edamame, sushi, lobster rolls, and Asian salads.
Candy Cart, Section 105: Candy and sweet treats.
*Mama's of Corona, Section 105: This stand offers Italian-style sandwiches from the Leo's Latticini team. The menu includes an Italian special hero, a roasted turkey sandwich with mozzarella, a grilled chicken salad, prosciutto bread, cannoli, and cupcakes.
Gluten Free Stand, Section 105: Located in the World's Fare Market, this is the choice for those who want their puddings, hot dogs, burgers, beer, and more gluten free.
*Little Astoria, Section 105: In the World's Fare Market, this stand has wings, Bulguli rice bowls, and bibimbap salads, along with candy and other assorted snacks.
Zachys Wine Bar, Section 105: If beer doesn't quite sound right, here's wine.
Fried Dough, Section 105 and 132: Big fat zeppoles.
LaFrieda Burger, Sections 112 and 123: Starting this year, all of the Citi Field burger stands now offer burgers made with Pat LaFrieda patties. Options include BBQ bacon burgers, double cheeseburgers, and a "ballpark burger," plus a veggie burger, fries, onion rings, and corn dogs.
Hot Pastrami on Rye, Section 135: As the name implies, this stand serves pastrami sandwiches on rye bread.
Ittibitz, Sections 104 and 118: Large-grain ice cream a la Dippin' Dots.
Keith's Grill, Section 132: Hamburgers, dogs, and other sandwiches.
Kosher Grill, Sections 114 and 130: Kosher versions of traditional ballpark items like burgers, hot dogs, peanuts, and pretzels.
Dunkin' Donuts, Section 125: Coffee, iced coffee, and hot chocolate.

Excelsior Level

Acela Club: A limited-access fine-dining restaurant with full views of the playing field featuring cuisine from Drew Nieporent. Lunch is $29, and dinner is $48. All You Can Eat, Section 402: A grab-bag of ballpark eats. Caesars Club: Features a large bar and high-end concessions. *Two Boots, Section 317: A slice stand serving favorites from the beloved New York pizzeria chain. New for 2014: The V for Vendetta slice, topped with non-dairy cheese, artichokes, onions, mushrooms, and basil Excelsior 1st Base Bar: Full service bar with liquor, wine, and beer Excelsior 3rd Base Bar: Full service bar featuring liquor, wine, and beer LaFrieda Burger, Section 303 and 337: Starting this year, all of the Citi Field burger stands now offer burgers made with Pat LaFrieda patties. Options include BBQ bacon burgers, double cheeseburgers, and a "ballpark burger," plus a veggie burger, fries, onion rings, and corn dogs.

Promenade Level

Promenade Club An intimate club offering casual fare like home run wings, hot and sweet sausage topped with has browns and eggs, and corned beef sandwiches.
*Pat LaFrieda's Steak Sandwich, Section 414: Black angus filet mignon sandwiches from Mr. Pat LaFrieda himself.
*Mama's of Corona, Section 415: This stand offers Italian-style sandwiches from the Leo's Latticini team. The menu includes an Italian special hero, a roasted turkey sandwich with mozzarella, a grilled chicken salad, prosciutto bread, cannoli, and cupcakes.
*Two Boots, Section 512: A slice stand serving favorites from the beloved New York pizzeria chain. New for 2014: The V for Vendetta slice, topped with non-dairy cheese, artichokes, onions, mushrooms, and basil
LaFrieda Burger, 406, 423, and 436: Starting this year, all of the Citi Field burger stands now offer burgers made with Pat LaFrieda patties. Options include BBQ bacon burgers, double cheeseburgers, a "ballpark burger," plus a veggie burger, fries, onion rings, and corn dogs.
All You Can Eat, Section 402: A grab-bag of ballpark eats.
Fried Dough, Section 411: Big fat zeppoles.
Ittibitz, Section 424: Large-grain ice cream a la Dippin' Dots.
Kosher Grill, Section 528: Kosher versions of traditional ballpark items like burgers, hot dogs, peanuts, and pretzels.

Also widely available throughout the stadium: Nathan's hotdogs, Premio Sausage, Carvel Ice Cream, Subway sandwiches, beer, and nachos from a place called Nachos Grande. Coolhaus ice cream sandwiches are available in the VIP clubs.

And new for 2013, look for Eater's tips on Foursquare at Citi Field and other New York City stadiums and arenas.

"We met on OKCupid three months ago."
"What were your usernames?"
"MiriamsDad."
"SallyForth13"