Recently VC-funded Blue Bottle Coffee released its newest product this week at EXPO West, a natural-foods conference in Anaheim: a ready-to-drink, packaged version of its New Orleans Iced Coffee. Blue Bottle partnered with Clover Organic Farms to offer this all-organic product with the same ingredients you’d find at a Blue Bottle shop – coffee, roasted chicory, cane sugar, and Clover milk. Except now, it is packaged in a 10.66-ounce milk carton and scheduled to hit shelves at every Whole Foods in Northern California by mid-March. Future roll-out will include Blue Bottle’s shops (Bay Area, L.A., and NYC), west coast Whole Foods stores, followed by a launch in the NYC area in mid-to-late May.
The team behind Parm, Jeff Zalaznick, Mario Carbone and Rich Torrisi, plan to expand their popular Italian casual dining concept to the former Lansky’s Old World Deli space on Columbus Avenue this summer. This is not the only new location in the pipeline for the Italian restaurateurs; Parm will likely come to Williamsburg and Brookfield Place.
As of yesterday, the New York State Court of Appeals ended a six-year-long battle which would determine whether a “Chef Driven Market” could open in Union Square Pavilion; they ultimately acquiesced to allowing it. It’s probable that restaurateur Simon Oren will open his planned full-service establishment with 200 seats; however, the Parks Department has the final say in authorizing the proposed menus along with other operational logistics.
The New York City Hospitality Group invites you for an evening of “Cocktails & All That Jazz” at Analogue featuring owners Jesse Wilson and Jared Gordon.
Meet the owners and learn more about how they have successfully launched their new restaurant in the West Village. This exclusive event will include an open forum with educational session and Q&A. Live jazz, cocktails and food will be included.
Monday, February 24th
19 West 8th Street
RSVP by February 20th, as this private event has limited capacity.
Dominique Ansel, creator of the legendary cronut, handed out red roses in honor of Valentine’s Day to all of the cronut-craving guests queuing outside in the freezing cold. Some may label this random act of kindness as self-promotion, however even if that is the case, it’s endearing nevertheless. Dominique Ansel proves he is not too cool to stand outside in uniform, sans puffer coat, before the crack of dawn to show thanks to his loyal patrons.
Brooklyn-based biscuit vendors, Treva and John Chadwell, are aiming for a spring opening at 743 Driggs Avenue. Beehive Oven, the acclaimed biscuit vendors at Smorgasburg, will announce plans to serve beer and wine at tomorrow CB1 Brooklyn meeting.
Carroll Gardens’ Bergen Hill may lack an oven, only have a few induction burners and a sandwich press and measure 3 feet by 5 feet; however, that doesn’t stop Chef Andrew D’Ambrosi and Sous-Chef Anthony Mongeluzzi from churning out delicious, inventive Italian fare. One of the many popular dishes is a squid “tagliatelle”, or squid that’s been shaved into ribbons to resemble tagliatelle, cooked to al-dente perfection. D’Ambrosi and Mongeluzzi honed their culinary sleight at Le Cirque; while the ambiance may be less stuffy at Bergen Hill, the standards are equally high. Both men have taken a humble approach since the restaurant’s opening in September, as Mr. D’Ambrosi contributed to the creation of the Mediterranean-tile tabletops. He has no problem shoveling snow off the restaurant’s threshold as well.
The sustainable and local salad and wrap chain, Sweetgreen, will be making its way to Williamsburg at 162 North 4th St and to Tribeca in the former Il Mattone space this summer. Co-owner Nicolas Jammet said in regards to the upcoming Brooklyn location: “Sweetgreen was born to live in Brooklyn and we could not think of a more perfect neighborhood than Williamsburg.”
Chef Dave Pasternack of B & B Hospitality Group’s Esca is partnering with LDV Hospitality (Scarpetta, American Cut) in an Italian fish restaurant venture. The restaurant will open in the old Promenade Des Anglais space. “I’m calling it Barchetta, which means small boat,” said Chef Pasternack. He continues, “It’s taken me 14 years, but I’m finally doing it.” Esca patrons need not worry, as Pasternack has no plans to leave.