Russ and Daughters to Open Café in Jewish Museum on UES

Russ and Daughters, the quintessential appetizing store on Manhattan’s Lower East Side, will open a new outpost this spring in the Jewish Museum. The collaboration will bring a second outpost of the Russ and Daughters Café to the Warburg mansion, with 75 seats of sit-down, full-service dining as well as a take-out retail counter in a Solomonoff Architecture Studio-designed space.

The Jewish Museum was founded in 1900 and moved into the Warburg mansion in 1944. The Museum has been an ever-growing and evolving collection of art reflecting global Jewish identity since then. Works of modern and contemporary art are regularly presented in exhibitions that represent an unparalleled window into the Jewish culture for current and future generations to enjoy.

Russ and Daughters, which was established in 1914, will serve its signature selection of cured fish, bagels, knishes, salads, and egg creams in the new space. The appetizing store and brand have been family owned for four generations, and just recently branched out with its café, also located on the LES. This is a great moment in the history of both institutions and the Jewish cultural history in NYC.

To read more, please click here

New Ice-Cream Shop In West Village

The weather in New York right now doesn’t really leave us craving ice-cream, however Van Leeuwen’s new artisan ice cream shop in the West Village might change that! The shop, which started as an ice-cream truck in 2008, will offer all the classic and vegan flavors that are made in Greenpoint, as well as milkshakes, sundaes, pastries and Toby’s Estate coffee. There are still trucks in NYC and LA as well as existing shops in the East Village, Boerum Hill and Greenpoint.

The new outpost will also have its very own new and exclusive flavors: Cookies & Cream, Toasted Coconut, Orange Blossom Shortbread Pistachio, Milk Chocolate with Marcona Almonds, and Sichuan Peppercorn With Cherry Compote (wow). Laura O’Neill, co-owner of the shop with both Ben and Pete Van Leeuwen states, ‘We’ve always wanted to be a part of the West Village — it’s obviously so charming.’

A large flagship store in Williamsburg is also in the works which is scheduled to open by end of March. LA will also be opening two brick-and-mortar shops in the near future. O’Neill believes, ‘It’s only a matter of time before we expand to the rest of the country.” For now, stop by the West Village shop tomorrow between 1 and 4 p.m. for $1 scoops! For more information and pictures of the ice-cream, click here.

Milk & Hops Opening In The Village

Yang Gao, a Beijing immigrant in New York went from being a professional musician to opening a wine shop in Astoria, quite the change of industry for Yang!  He later opened two outposts of Astoria Bier & Cheese, a market-restaurant hybrid that sells domestic craft beer and international cheeses. The beers and cheeses are served in different styles and preparations across the long marble bar.

Astoria Bier & Cheese will now be moving to Manhattan and is scheduled to open by next week. While it will not be called ‘Astoria Bier & Cheese’ because of geographical reasons, the concept of a hybrid restaurant-market will remain the same. The menu will also be very similar including meat and cheese plates and sandwiches. The shop inside Milk & Hops will sell grab-and-go cheeses, cocktail bitters and cocktail mixes. The new location can be found at 779 Broadway near 9th St. For more information on the opening of Yang Gao’s Milk & Hops in the west village, click here

Kosher Burger Concept Opens In Crown Heights

A new Kosher burger concept, named Boeuf & Bun, has opened in Crown Heights at 217 Kingston Avenue.  The new spot has been self-proclaimed as an “artisanal burger lab” serving high-end gourmet burger options. The main focus lays in quality, which is why all burgers are ground in house, nothing is premade or prepackaged (including the custom sauces). After a long, unsuccessful search for the best Kosher bun on the market, Australian owner Tzemach Woolstone decided to make his own.

One burger, called ‘The New Yorker,’ is topped with pastrami, cabbage slaw, and horseradish. There is also a lamb burger with olive tapenade and cumin garlic aioli.  There are a few non-burger options such as seasonal soups, tacos, and a slow-cooked beef sandwich. For more information and photos of Boeuf & Bun, check out their Facebook page here

 

 

Melt Shop & The Little Beet To Expand In LI

The Roosevelt Field Shopping Mall in Long Island will be welcoming two newcomers this week: Melt Shop and The Little Beet. Melt Shop has a few outposts in New York City and one in the works in Washington D.C. set to open this week, so this is not a new feat for owner Spencer Rubin. This will be a new endeavor however for Franklin Becker’s The Little Beet. A few months ago Becker opened the sit-down version, Little Beet Table, on Park Avenue between 23rd and 24th St.

Both brands are moving into the large shopping mall outlet at Roosevelt Field as a way to expand the brands. Becker is also currently working on a steakhouse concept. The foot traffic at Roosevelt Fields Mall is very heavy, and the current chains at the mall such as Houston’s and Seasons 52 do very well. These two fast casual concepts will surely soon become go-to’s for shoppers looking to grab a quick bite at a fair price. To read more, click here.

Danny Meyer To Open Standalone Bar in Chelsea

Danny Meyer’s latest project is a standalone bar that will open later this month at 640 W 28th street and 11th Avenue in West Chelsea. Mark Maynard-Parisi, senior managing partner of Blue Smoke will open the bar, ‘Porchlight’ with Danny Meyer as an offshoot of his barbecue restaurant. This will be a new type of undertaking for both partners as it is not connected to another restaurant or hotel project and will truly be a standalone bar.

The new concept is Southern in nature,  serving Southern-style cocktails, regional microbrews, and a ‘whisky and Coke’ that will be made with housemade cola-syrup and Fernet. Whilst there will not be a full dinner menu, Chef John-Paul Bourgeois from Blue Smoke will be serving a few Southern style dishes in a bar-food style. To read more about the opening of the new Southern bar concept by Danny Meyer and Mark Maynard-Parisi of Blue Smoke, click here

New Rotisserie Concept On Lafayette

The owners of Maman bakery, now known across the city for their incredible chocolate chip cookie and veggie-centric lunch options, are opening a brand new project on February 9th called ‘Papa Poule.” Papa Poule will be serving rotisserie chickens and sides for delivery or takeout only. The location is conveniently one block west from the bakery Maman. The address is 189 Lafayette Street, between Broome and Grand.

The chickens will be stuffed and marinated prior to cooking and guests will have a selection of chef Arnal’s sauces including grébiche, béarnaise, barbecue, honey mustard, jerk, chimichurri, and aïoli. The sauces will be available in full, half, and quarter sizes, starting at $12.50 for a quarter of a chicken (which comes with two sides and one sauce). Daily changing selection of sides, specials, and desserts will also occur. A few of these selections include chicken potpie, potato gratin, sage-and-onion stuffing, Israeli couscous, and profiteroles.

The space is small with no seating, however the decor is still very appealing. The traditional French-farmhouse look found at Maman’s is also clearly visible here, including an exposed kitchen enclosed with vintage chicken wire and customized lamps made from chicken-wire buckets. The rotisserie itself will be displayed in the store front window, which will be sure to entice the people passing by. To view pictures of the space and to read more, click here

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