This Summer’s Hottest Food Moves

Taylor Nicole Rogers, Dining Editor

With a new food season almost upon us, it’s time to take a look back at the biggest changes in the New York food scene this summer. After all, everything will be pumpkin spiced before you know it.

Museum of Ice Cream Opens

After completely selling out of tickets for its month-long engagement in only five days, the Museum of Ice Cream quickly became one of the City’s most sought-after attractions. In addition to giving every visitor his or her very own scoop of ice cream, the whimsical pop-up exhibition also allows visitors to add on to the world’s largest ice cream sundae, play on an ice cream scoop seesaw, snack on edible balloons and dive into a pool of artificial sprinkles.

Four Seasons Closes

On July 16, the restaurant known for inventing the Manhattan power lunch shut its doors forever after the owner of its building decided not to renew its lease. Although Four Seasons is slated to reopen in about a year in a new location, it will never be quite the same outside of its original space designed by architect Philip Johnson. The restaurant’s wealthy clientele revealed their attachment to the Four Seasons when the auction of the contents of the restaurant brought in $4.1 million — over three times the presale estimate.

Big Apple Barbecue Block Party Returns

Always a highlight of New York’s summer food festival season, the Big Apple Barbecue Block Party on June 11 and 12 was extra special due to the return of beloved whole hog barbecue expert Ed Mitchell and the addition of Block Party co-founder Kenny Callaghan to the lineup. The event featured barbecue from 14 different pits representing every regional barbecue style from smoky Memphis pork ribs to juicy Texas beef brisket. However, it was plagued by exorbitantly long lines and some vendors ran out of food just an hour after the event began.

Froze Becomes the New Rose

As temperatures threatened to climb into triple digits, froze — a 7-Eleven style slushie made with rose — became the drink of choice at rooftop bars across the five boroughs. Although froze is easy enough for the 21-and-up crowd to make at home by combining rose frozen in an ice cube tray, simple syrup and ice in a blender, it’s even better outside with friends. Chilo’s, a bar in Bed-Stuy complete with an outdoor patio, is now known for its unique froze with fresh grapefruit, white rum and honey.

Poke Bowls Take Off

This year’s ideal light summer meal is the poke bowl, a traditional Hawaiian dish with a fresh twist. By starting with the classic combination of raw, cubed, seasoned fish over sushi rice and adding unconventional ingredients such as quinoa, zucchini noodles, avocado and tofu, Wisefish Poke in Chelsea is transforming this obscure local favorite into a nationwide sensation.

A version of this article appeared in the Sunday, August 28 print edition. Email Taylor Nicole Rogers at [email protected].