Russ and Daughters to Open Café in Jewish Museum on UES

March 27, 2015 by Leave a Comment

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

Filed Under: Local Market Buzz, Openings, Opportunities Tagged With: ,

Darrow’s: Farm Fresh Takeout Enterprise

March 10, 2015 by Leave a Comment

115 East 18th St (Union Square)        Tel. 212.321.0997

orig

 

Their Success…The increased aversion to processed, unhealthy fast food is causing New York City diners to become more and more aware of their health and what they are putting into their bodies. Darrow’s has made it its mission to provide diners with an abundance of healthy options without being entirely vegan, vegetarian or raw. Health and nutrition is at the very core of this operation with a menu that consists of healthy salads and sandwiches, side dishes, and plates geared towards specific health benefits; ie. Antioxidant Plate, Protein Plate, Immunity Plate or Detox Plate.

Chefs Taylor Thorne and David Kupperberg, who had already been familiar with creating predominantly plant-based recipes, created the nutritious recipes at Darrow’s with the assistance of nutritionist Julie Starr. This team worked hard to create and develop a healthy yet flexible menu. In keeping with the ‘farm fresh’ motto, Darrow’s sources as much as they can from local farmers markets, including their neighboring Union Square Green Market. Darrow’s currently serves breakfast, lunch and dinner with dessert options coming soon!

The two-story space consists of a take-out counter, juice bar and grab and go on the first floor, and a full-service cocktail bar and dining room on the upper level. For convenience, there are iPads at each of the tables on the upper level if you don’t want to wait in line downstairs. Each of the menu items on the iPad are shown with respective photos and prices, and at the end of the meal the guest can simply swipe their credit card directly at the table. The live plant wall, large windows and reclaimed wood décor give the space a very relaxing and calm vibe.

Take Aways…Darrow’s provides its guests with an array of healthy alternatives that consist of recipes made using nutritious, locally sourced and organic ingredients. Darrow’s mission to provide balanced meals that make the guest feel good about what they are eating is clearly evident. What stands out most about Darrow’s is the flexibility provided by both the menu items and the dining experience.

Filed Under: Retail Spotlight Tagged With:

New York City Tipped Workers to Get Big Raise End of Year

March 4, 2015 by Leave a Comment

Workers receiving tipped wages–which are traditionally well below the minimum wage–are getting a big boost from Governor Andrew Cuomo.  Last month, he and labor commissioner Mario Musolino announced and approved the measure to increase the rate to $7.50 per hour.  Tipped wages, which range from $4.90 to $5.65 currently, will be reclassified into one single category given the $7.50 rate come the end of 2015.

The governor and commissioner spoke before labor leaders at a union hall in Manhattan to celebrate the change.  Cuomo used the time to call for further increase–the governor is proposing a $10.50 per hour minimum wage for non-tipped employees.  Currently, the minimum is $8.75 and is set to increase to $9 at the end of the year.

The changes are welcomed by employees as the income gap widens and is more widely recognized.  At $9/hour, the pre-tax annual income would be approximately $18,000–too little to “raise a family, pay for rent and food and insurance and health care… in the city of New York,” Cuomo said.

Not everyone is welcoming the change, however.  The New York State Restaurant Association points out that this effectively increased payroll by 50 percent.  Chris Hickey, regional director for the NYSRA, pointed out that the increase “is going to hit small businesses the hardest.”  Amanda Cohen, chef of Dirt Candy, added that restaurants “are going to have to raise their prices or go to a new tipping model.  My guess is that restaurants are going to have to raise their prices and be honest about it and say this is what it costs to operate this business.”

To read more on the increase, click here.

Filed Under: Events Tagged With:
«Previous Page