View the list here. Some of them are opening soon, or later in the Summer.

Shown above: rooftop bar at The Strand, Top of the Stand, 33 W. 37th Street. Wow, great view of the Empire State Building!




"This is a huge milestone for us, and we're thrilled to be celebrating our 50th birthday with our loyal fans," said Haagen-Dazs Shops brand manager Julie Fleigle. "Free Flavor Day gives us an opportunity to give back to our dedicated supporters who have made us the successful ice cream brand we are today."
Haagen-Dazs ice cream reflects decades of passion and creativity that began in the early 1920s when Reuben Mattus, a young entrepreneur with a passion for quality and a vision for creating the finest ice cream, sold fruit ice and ice cream pops from a horse-drawn wagon on the bustling streets of New York. The Haagen-Dazs brand officially launched in 1960 with three classic all-natural ice cream flavors - Chocolate, Coffee and Vanilla - still popular favorites today. At first, Haagen-Dazs was only available in container packages at gourmet shops in New York City, but soon distribution expanded throughout the East Coast. By 1973, Haagen-Dazs products were enjoyed by discerning customers across the United States. In 1976, Mr. Mattus' daughter, Doris, opened the first Haagen-Dazs Scoop Shop in Brooklyn, New York. It was an immediate success, and its popularity led to a rapid expansion of shops across the country.
To find a nearby Haagen-Dazs Shop where you can participate in the Free Flavor Day festivities, visit the Shops locator on www.haagendazs.com.











There's a very good article in this week's New York Magazine about Keith McNally. (The Restaurant Auteur by Benjamin Wallace) I've always been a fan... I LOVE his restaurants, especially Balthazar and Pastis... (sadly I still have not made it to the Minetta Tavern)
Photo: restaurantgirl.com
The article talks about, among other things, his new restaurant Pulino's Bar & Pizzeria which is opening soon on the Bowery. (282 Bowery at E. Houston St.) Nate Appleman of A16 and Iron Chef fame is the chef, apparently this is the first time McNally has hired a "celeb" chef. Grub Street has a preview of the menu, here. The pizza is going to be thin and crispy and cooked in a wood-fired oven. Yum!

Photo: Peter van Agtmael/Magnum Photos
I hope they get it open soon, it looks great! It's already been delayed quite a bit. Breakfast and lunch are supposed to start on March 15th with opening for dinner following soon.