Product placement

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Restaurants & Bars

Time Out New York / Issue 654 : Apr 9–15, 2008

Best burgers

Product placement

New York City restaurants are capitalizing on their brands with mass-market versions of the foods that made them famous. But how do they measure up? Our panel compares notes.

By Sara Pepitone
Restaurant: Sylvia’s (328 Malcolm X Blvd [Lenox Ave] between 126th and 127th Sts, 212-996-0660)

AT THE RESTAURANT

Photograph: David Rosenzweig and Erkan Said

Menu Item: Collard greens, $3

FROM THE STORE

Photograph: David Rosenzweig and Erkan Said

Retail product: Around $1.49 at major supermarkets
The Testers
- Steven Goldstein, restaurant consultant
- Rod Brogan, prepared foods junkie
- Kanlea Clark, Gristedes cashier
The Claim
“The retail line was created based on recipes in the restaurant,” says Sylvia’s spokesperson Tren’ness Woods-Black. “We tasted and tasted until the products were as close as possible.”
The Restaurant
“The restaurant’s collard greens are full, clean, vinegary, salty and sugary,” murmurs Brogan, savoring the balance of flavors. “The collards look plump and fresh,” he adds. “A healthy plate of green.”
The Retail
Though they’re nothing like her grandmother’s (or Sylvia’s) collards, Clark enjoyed what she called the canned greens’ “artificial flavor.” Brogan notes, “The restaurant greens have a much cleaner taste.”
The Verdict
Thumbs down
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