Macaron is moving by design
The macaron is turning out to be more than just a passing fad.
The Macaron Café is expanding to a 1,500 squarefoot location, at 152W. 36th St., in the Fashion District. Apparently, fashionistas appreciate the art that goes into making the delicate French confections.
To capitalize on their connection to the industry, the cafe plans to showcase the work of various fashion designers. The store will also include a dressing room and a custombuilt runway for customers to hold shows, exhibits and other live events.
All designer ideas are welcome, a spokesperson said, “for collaboration and inspiration focusing on the talents and spirit of New York City’s Fashion District.”
Submissions will be accepted throughout the year and exhibits will be featured on a rotating basis, according to Arnaud Cannone, who, along with coowner Cecile Cannone, has expanded the macaron minichain to four stores.
All’onda’s new menu is an intriguing mix— coastal Italian seafood with a Japanese twist.
“It’s not as odd as it seems. They are both coastal cuisines,” insists Chef Chris Jaeckle, who got his start with Michael White, whose restaurants include the Michelinstar Ai Fiori. All’onda is at 22 E. 13th St.
Thankfully, uni bucatini will stay on the menu, which features new raw dishes like fluke with beets, trout roe and crispy farro. For the less adventurous, there’s also simple spaghetti with clams and lemon parsley in a white or red sauce.
WE HEAR ... the 32nd annual Food & Wine Classic, from June 19 to 21, includes a 5K charity race hosted by celeb chefs Richard Blais, Stephanie Izard, Tim Love and Marcus Samuelsson. … Chef Marc Forgione will offer a “7 Deadly Sins” menu this week to mark his namesake restaurant’s seventh year of business. The meal will consist of seven courses — naturally, one for each sin — and include a surprise, interactive experience. The menu is $ 77.77 per person and an additional $ 77 for beverage pairings. “There will be lots of surprises,” Forgione said. “Some couples may even break up over the course of the evening.”