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We examine the existence of wine in New York City restaurant menus over the period 1865 to 1920 for a sample of 850,000 restaurant menu items and 51,000 wines. Wine was already commonly present on menus in 1865, and its offering increased up until 1914 before dropping with the outbreak of First World War (WWI). Casual restaurants offered a narrower wine selection. Special menus displayed a significantly higher probability of containing wine but with a more limited choice indicating that wine was especially appreciated on special occasions. French wines, especially from Bordeaux and Champagne, were the most represented on menus followed by wines from Germany. The average selling price of a bottle of wine was around US$40 in 2018 terms. Prices, however, fluctuated widely over time and wine type. Notably, American wines were about 50% less expensive than French or German wines. [ABSTRACT FROM AUTHOR]

Objective: To adapt and apply the Nutrition Environment Measures Survey for Restaurants (NEMS-R) to Hispanic Caribbean (HC) restaurants and examine associations between restaurant characteristics and nutrition environment measures.Methods: We adapted the NEMS-R for HC cuisines (Cuban, Puerto Rican, Dominican) and cardiovascular health-promoting factors, and applied the instrument (NEMS-HCR) to a random sample of HC restaurants in New York City (NYC) (N=89). Multivariable linear regression was used to assess independent associations between NEMS-HCR score and restaurant characteristics (cuisine, size, type [counter-style vs sit-down] and price).Results: None of the menus in the restaurants studied listed any main dishes as "healthy" or "light." More than half (52%) offered mostly (>75%) nonfried main dishes, and 76% offered at least one vegetarian option. The most common facilitator to healthy eating was offering reduced portion sizes (21%) and the most common barrier was having salt shakers on tables (40%). NEMS-HCR scores (100-point scale) ranged from 24.1-55.2 (mean=39.7). In multivariable analyses, scores were significantly related to cuisine (with Puerto Rican cuisine scoring lower than Cuban and Dominican cuisines), and size (with small [<22 seats] restaurants scoring lower than larger restaurants). We found a significant quadratic association with midpoint price, suggesting that scores increased with increasing price in the lowest price range, did not vary in the middle range, and decreased with increasing price in the highest range.Conclusions: Our application of the NEMS-R to HC restaurants in NYC revealed areas for potential future interventions to improve food offerings and environmental cues to encourage healthful choices. [ABSTRACT FROM AUTHOR]

The article discusses several aspects of America's menu labeling laws, focusing on issues related to consumer behavior, a menu labeling provision in the U.S. Patient Protection and Affordable Care Act, and the unintended consequences of menu labeling laws on consumers. Restaurant menu laws and the efforts to educate consumers about the nutritional content of food are addressed, along with the U.S. Nutrition Labeling and Education Act of 1990. New York, New York's laws are examined.

Abstract: Obesity is a prominent public health concern that disproportionally affects low-income and minority populations. Recent policies mandating the posting of calories on menus in fast-food chain restaurants have not proven to uniformly influence food choice. This qualitative research study used focus groups to study individual and environmental factors affecting the use of these menu labels among low-income minority populations. Ten focus groups targeting low-income residents (n=105) were held at various community organizations throughout New York City over a 9-month period in 2011. The focus groups were conducted in Spanish, English, or a combination of both languages. In late 2011 and early 2012, transcripts were coded through the process of thematic analysis using Atlas.ti for naturally emerging themes, influences, and determinants of food choice. Few participants used menu labels, despite awareness. The most frequently cited as barriers to menu label use included: price and time constraints, confusion and lack of understanding about caloric values, as well as the priority of preference, hunger, and habitual ordering habits. Based on the individual and external influences on food choice that often take priority over calorie consideration, a modified approach may be necessary to make menu labels more effective and user-friendly. [Copyright &y& Elsevier]

The article offers information on various restaurants and hotels in the U.S. during the nineteenth-century. It states that Delmonico's in New York has expanded from a coffee house into the first elegant restaurant in 1830s. It says that Fifth Avenue Hotel in Madison Square, New York City has offered fifteen thousand entrées from the summer of 1859 to 1865 such as salmon croquettes and fricasseed chicken. It adds that the menus are arranged by type of food and by manner of preparation.

We examined the influence of menu calorie labels on fast food choices in the wake of New York City's labeling mandate. Receipts and survey responses were collected from 1,156 adults at fast-food restaurants in low-income, minority New York communities. These were compared to a sample in Newark, New Jersey, a city that had not introduced menu labeling. We found that 27.7 percent who saw calorie labeling in New York said the information influenced their choices. However, we did not detect a change in calories purchased after the introduction of calorie labeling. We encourage more research on menu labeling and greater attention to evaluating and implementing other obesity-related policies. [ABSTRACT FROM AUTHOR]

In 2006, New York City's Health Department amended the city Health Code to require the posting of calorie counts by chain restaurants on menus, menu boards, and item tags. This was one element of the city's response to rising obesity rates. Drafting the rule involved many decisions that affected its impact and its legal viability. The restaurant industry argued against the rule and twice sued to prevent its implementation. An initial version of the rule was found to be preempted by federal law, but a revised version was implemented in January 2008. The experience shows that state and local health departments can use their existing authority over restaurants to combat obesity and, indirectly, chronic diseases. [ABSTRACT FROM AUTHOR]

Information on different cocktail lounges in New York City from Chapter 10 of the book "Frommer's New York City, 2008" is presented. Bubble Lounge serves more than 300 wines and champagnes and 30 of which are by glass paired with caviar, cheese, and sweets. Church Lounge is an atrium-lobby bar and restaurant at the Tribeca Grand Hotel designed by Larry Bogdanow. The Hudson Bar in the Hudson Hotel offers a cocktail menu in an underlit floor. Other featured lounges are Mickey Mantle's, Elaine's, and The Den.

The article presents a travel guide to restaurants in the boroughs of Bronx, Brooklyn and Queens in New York City. It cites notable items in each restaurant's menu and offers information on prices, reservation policies, and operating hours. The restaurants featured here are Mario's Restaurant, Frankie and Johnnie's Pine Restaurant, The River Café, Peter Luger Steakhouse, Grimaldi's Pizza, Ferdinando's Focacceria, Water's Edge, Jackson Avenue Steakhouse, La Pollada de Laura, Arunee Thai, and Ihawan.

The article presents a travel guide to restaurants in the Upper West Side of New York City. It cites notable items in each restaurant's menu and offers information on prices, reservation policies, and operating hours. The restaurants featured here are Café des Artistes, Brasserie Aix, The Neptune Room, Ouest, Carmine's, Nice Matin, Nonna, Onera, Savann, and Artie's Delicatessen. Also featured are the best restaurants for breakfast in the city, which include Big Wong King and Bubby's Pie Company.

The article presents a travel guide to restaurants in Time Square and Midtown West in New York City. It cites notable items in each restaurant's menu and offers information on prices, reservation policies, and operating hours. Some the restaurants featured here are Abboccato, Barbetta, db Bistro Moderne, Keens Steakhouse, Molyvos, Becco, Marseille, Sapporo, Uncle Nicks, and Mandoo Bar. Also featured are the best delicatessens in the city, which include Stage Deli and Carnegie Deli.

The article presents a travel guide to restaurants in Union Square, the Flatiron District & Gramercy Park in New York City. It cites notable items in each restaurant's menu and offers information on prices, reservation policies, and operating hours. Some of the restaurants featured here are BLT Fish, Dévi, Porcao, Sapa, Tamarind, Pure Food and Wine, and Eisenberg's Coffee Shop. Also featured are the best bagel stores in the city, which include Murray's Bagels and Ess-A-Bagel.

The article presents a travel guide to restaurants in Chelsea, New York City. It cites notable items in each restaurant's menu and offers information on prices, reservation policies, and operating hours. The restaurants featured here are The Biltmore Room, Cookshop, Bombay Talkie, La Nacional, and RUB. Also featured are the best steakhouses in the city, which includes Peter Luger Steakhouse and Strip House.

The article presents a travel guide to restaurants in Greenwich Village and the Meatpacking District in New York City. It cites notable items in each restaurant's menu and offers information on prices, reservation policies, and operating hours. The restaurants featured here are A.O.C. Bedford, Mas, Ono, Strip House, Barbuto, Maremma, Bar Pitti, Macelleria, El Faro, and Paradou.

The author discusses the creation and enforcement of a regulation in chain restaurants requiring warnings on high-sodium menu items introduced in 2015 by the New York City Department of Health and Mental Hygiene (DOHMH).

The article presents a travel guide to restaurants in Harlem, New York City. It cites notable items in each restaurant's menu and offers information on prices, reservation policies, and operating hours. It also describes the ambience of each restaurant. The restaurants featured here are Dinosaur Bar-B-Que and La Marmite.

The article presents a travel guide to restaurants in the Upper East Side of New York City. It cites notable items in each restaurant's menu and offers information on prices, reservation policies, and operating hours. The restaurants featured here are Café Boulud, Kai, Paola's, Nick's Family-Style Restaurant and Pizzeria, and Serendipity 3.