The founder of Bareburger, Euripides Pelekanos, knows that America loves their burgers, but we’re also becoming more conscientious about our food. So he’s created a healthier comfort food chain that sources sustainable ingredients and goes above and beyond for special diet needs. They recently revamped their menu by halving it between meat and vegan dishes.
As momma said, veggies first! Their vegan options cannot be beat! They offer multiple varieties of both the Impossible Patty and the Beyond Meat Patty. If these aren’t your jam, they also offer completely plant-based options, such as the gluten-free Farmstead — sweet potato, kale, and wild rice patty — as well as the quinoa and chia-based Rambler or the black bean and roasted corn-based Guadalupe.
But let’s not forget their outstanding meat-based burgers. The American is a classic with organic grass-fed beef, organic Colby cheese, green leaf, red onions, tomatoes, sweet pickles, organic ketchup, stone ground mustard, on a brioche bun. Feeling bold?
The Flaming Bacon is a must – organic grass-fed beef, organic Colby cheese, uncured all-natural smoked bacon, green leaf, pickled jalapeños, habanero mayo, on a brioche bun…mmmmmmm. Don’t miss out on their chicken dishes either like the spicy Buffalo chicken sandwich with blue cheese or their chicken fingers. Bareburger is the best thing you’ve had since sliced bread!
Don’t Miss Dessert!
On Wednesday this week get your hands on some of New Yorks’s most coveted cookies from Levain, and on Thursday Magnolia Bakery serves up some sweet goodness with their Chocolate Hazelnut Banana Pudding!
Broth is having a moment right now. The days are getting darker and the winds are getting colder. Two cold, hard facts that bring upon your notion that you need to stay warm, and you need to turn a new healthy leaf with something super revitalizing. Forget super greens this and quinoa that – we have something truly different, very nutritious, and totally new for you.
We have Brodo, which means “broth” in Italian, founded by Chef Marco Canora of Hearth (the Michelin-guide rearing, NYT Two Stars hailing, James Beard Award-winning Hearth). What began as Hearth’s rich, and intensely flavorful soup and stew stocks turned into a revolutionary way to see the soup base – not as a soup, but a standalone beverage that can be drunk as an alternative to the perils of caffeinated coffees and teas.
Like many of us, Canora’s cry for broth came from a strong desire to detox from the daily stress of the kitchen — late nights, no sleep, too many adult beverages, smoking, and bread-eating (We know that one).
Broth, with its life-giving elixir type properties, is something that should be sipped slowly and enjoyably to really reap its elixir type properties. The base broths are tasty; their intense flavor from sipping on slowly simmered bones of organic chicken, and grass-fed beef. It’s also many steps above your average cooking or soup broth, given the various infusions Chef has curated in what he calls “Combinations We Love.”
Namely, the Deeply Rooted – Hearth’s signature broth (a quad of beef, chicken, turkey, fresh veggies), with health-giving turmeric and stomach-pleasing ginger. There’s also the popular Spicy Nonna – the signature broth is dressed up with chili oil and roasted garlic puree as Canora sticks to his roots. And for any Asian flavor lover, we have Oishi Oishi (it’s fun to say) – chicken broth, shiitake tea, reishi powder, roasted garlic puree, grass-fed butter. Or the classic notes of Tom Yum – a broth that is spicy, and tart. Chicken broth, chili oil, coconut milk, lime, curry spices.
Drink up and brave the season together.
Pickler & Co.
Reubens, Cubans, and salads, oh my! You will find these delectable items and so much more at Pickler & co, a Midtown deli squeezed into the lobby of a fashion college. Just steps away from the UN, Pickler & co. manages to satisfy the UN of palates, so to speak. Whether you’re looking to go light or hearty, they have something for everyone!
Pickler & co. works off of 4 basic yet underutilized values: 1) Serve worry-free food that is not just for the well-to-do. New Yorkers of all income levels should be able to eat a meal that is free of artificial preservatives, antibiotics, artificial growth hormones, and all the other junk, and do it at an affordable price. 2) Improve the health and quality of the local and national food system by working with vendors who share our commitment to responsible business practices. 3) Provide guests with consistently great products and customer service. 4) Provide their team with a positive work environment and pay them well for an honest day’s work.
Sounds pretty good to me!
So what will you order? Chewie’s Wrap is a fan favorite with a hearty portion of roast beef, pepper jack cheese, garlic mayo, avocado, hot peppers, on a wheat wrap. Another Pickler favorite is the NJ Sloppy Joe. If you know what this is you know how good it is. Smoked turkey, roast beef, swiss cheese, 1000 island dressing, coleslaw on rye bread. Damn. Maybe you want something lighter to get you through this client meeting? Go for the turkey and hummus wrap with delicious ingredients including smoked turkey, American cheese, hummus, olive oil, half-sour pickle, carrot, red onion, all on a wheat wrap.
No matter which way you slice, top, bite, or chew it, Pickler & co. is the way to do it!
Don’t Forget Dessert: Magnolia Bakery
Magnolia Bakery is delivering fall in a cup! This Tuesday and Thursday check out the pumpkin gingersnap banana pudding. Limited quantities are available.
Also, this week’s sample in residence: UPTIME Energy
A premium, better-for-you energy drink that delivers balance, clarity, and focus. Formulated with natural flavors and 142 mg of natural caffeine, this is how energy should feel.
Choose from six unique SKUs:
Blood Orange Natural Energy Drink Blood Orange Sugar Free Natural Energy Drink White Peach Lemonade Natural Energy Drink White Peach Lemonade Sugar Free Natural Energy Drink Original Citrus Natural Energy Drink Original Citrus Sugar Free Natural Energy Drink
I want to be, the very ZEST, like no one ever was!
Zest Szechuan strives to provide authentic Sichuan food in a market that has recently become quite saturated. Zest sets themselves apart by adhering to the concept of traditional Sichuan cuisine. Zest Szechuan is committed to the dissemination of traditional Chinese food culture through their cooking.
At Zest, you can find traditional dishes like spicy mapo tofu, silky and soft tofu in a spicy bright red Szechuan sauce, mixed in with minced pork. You can also find some of your favorites like General Tso Chicken, made of battered and deep-fried chicken in a sweet, savory, and spicy General Tso’s sauce.
Lily Ma, the restaurant owner who came to the United States in 1999, knows the needs and palates of food-obsessed New Yorkers. She emphasizes food that ensures a better understanding of contemporary American Chinese food and traditional Chinese food.
In just over a year, “Zest Szechuan” has gotten diners’ and critics’ recognition, with mentions in The New York Times, Eater, and Grub Street. Whether it’s more traditional Chinese food or Chinese American classics, Zest is sure to bring an extra zip to your lunch!
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Special Desserts This Week!
Enjoy Levains famous cookies, limited quantity available on Wednesday and Friday of this week!
Enjoy Magnolia Bakery’s PRIDE Banana Pudding, limited quantity available on Tuesday and Thursday of this week!
Here at STADIUM, beverages & snacks now comprise roughly 30% of sales.
Why? They are great complements to lunch…perfect somethin’ somethin’ for later.
Also…why not? Everyone gets a little extra to spend on their working lunches. (Thanks, employers!)
Our STADIUMITES are power lunchers. Gone are the days of sad deli sandwiches, and meh chopped salads. They’re experts on sweetgreen’s latest grain bowls, in on the vegan bites from by Chloe, and reaping the benefits of Inday’s ayurvedic cooking.
Some of them love better-for-you sweets on their desks…some are artisanal post-3pm coffee drinkers… others are all about the newest protein bars to fuel their after-work HIIT routines.
Sound like a good audience to you? The institutional foodservice market has grown to $49 billion in 2019, according to IbisWorld. Growth for contract hospitality services is going along at a steady pace, about 2.4 percent a year. Further predictions indicate 2 to 3% annual growth between 2014 and 2019, with most of the demand driven by corporate clients.
It’s no surprise that the most in-the-know CPG brands are supplementing their sales channels apart from just marketing outreach see the benefits of going direct-to-consumer, with a STADIUM sampling activation.
Along with the lunches we deliver, we’ll get your products into the hands of our customers, and corporate customers (the office managers, admins, HR professionals, and sales execs who are hosts, advocates, and organizers of their employer-sponsor lunch programs and meetings. Your products would be at the center of discussion (and consumption) in a viral, group setting on, and offline.
For more details, contact firstname.lastname@example.org and refer to the attached deck for more program details & pricing.