Chikarashi, the Chinatown poke restaurant with Japanese influences from Neta vet Michael Jong Lim, has risen to the top of the poke crop enough to add location number two in Nomad. Now open, this new location at 1158 Broadway is nearly identical with an all-wood look and similar menu that does not allow for customizing.
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Lilia chef Missy Robbins will open a second Williamsburg restaurant in the high-profile Domino Sugar Refinery revitalization. Robbins is staying mum about the details, but the Post reports she will take over about 4,000 square-feet of the $3 billion, 11-acre compound.
Robbins is celebrated for her pasta-making skills, which she refined at A Voce before striking out on her own with Lilia. That restaurant debuted as an industry darling, drawing in celebrities galore. It earned two stars from Eater critic Ryan Sutton and three from Times critic Pete Wells.
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As part of the massive overhaul in dining options in Newark Airport Terminal C, Tsukiji Fish Market and Sushi will open this fall, a grab-and-go spot from food provider OTG, stocked with fish flown in via United Airlines from Japan’s famed Tsukiji — the world’s largest fish market.
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Named for revolutionary fighters in 1821’s Greek War of Independence who stole livestock and spit-roasted them,Merakia: Greek MountainThief Spithouse + Steak opens today in Flatiron, in a high-ceiling, brick-walled, stone-cold-stunner of a space.
This temple to meat takes over the old Kat & Theo space, from the same owners Renee and Andreas Typaldos. That concept wasn’t quite catching on, though, so Andreas tapped into his Greek heritage to create a steakhouse menu with chef Tassos Ballas. The result is tons of spit-roasted and grilled steak, lamb, pork, and chicken with Greek-inspired sides.
Merakia is now open Monday through Thursday from 5 p.m. to 10 p.m. and Friday and Saturday from 5 p.m. to 11 p.m.
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The Upper East Side will no longer be a Filipino food desert with the addition of Flip Sigi, a counter-service Filipino taqueria from 2nd City chef Jordan Andino.
Opening Saturday, September 16, Flip Sigi will serve Andino’s signature Instagram-friendly tacos, burritos, poke, bao, and noodles that feature Filipino flavors. New to this location is the “Filipino Underground Crunchwrap,” a play on Taco Bell’s popular crunchy griddled burrito wrap, this one with braised short rib, fried tortilla, kimchi fried rice, Mexican cheese, shredded lettuce, and salsa. The full menu is below, including drinks.
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In 2002, James Freeman gave up on being a professional clarinetist and began pursuing his other passion, roasting coffee.
Mr. Freeman started out in a 183-square-foot potting shed in Oakland, Calif., and named his newborn business Blue Bottle Coffee, after a storied Viennese coffee house. Fifteen years later, Blue Bottle has grown beyond a one-man coffee shop. It is now one of the best-known purveyors of artisanal coffee that, in Mr. Freeman’s words, doesn’t taste like “flea shampoo.”
And it now has a huge new owner: Nestlé, the Swiss food giant, which announced on Thursday that it had bought a majority stake in Blue Bottle.
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This month marks year 180 for Delmonico’s, the classic New York steakhouse that’s also credited as America’s first fine dining restaurant. Opened in 1837, the restaurant has gone through several owners and over eight locations before settling into its current triangular space at 56 Beaver Street. The now-iconic room has several other claims to fame, including allegedly inventing lobster Newburg, eggs Benedict, and baked Alaska.
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Joining the West Village restaurant scene today is Jeju Noodle Bar, a Korean ramen shop from a chef-owner with a Michelin background. Douglas Kim is bringing his take on the genre to 679 Greenwich Street with four types of ramyun, plus appetizers starting tonight.
Kim’s background — he has been working in NYC fine dining kitchens like Per Se, Chefs Table at Brooklyn Fare, and Bouley since 1999 — draws some high expectations to this opening, including his own. The Korean chef has Michelin ambitions, hoping to reel in a coveted star to his little shop.
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The fast-casual lunch competition in New York City is fierce, and it takes something unique to stand out from the crowd. Made Nice, which opened in early April, is doing something unique. Whereas many of the fast-casual and quick-service restaurants in NYC have adopted the Chipotle-style assembly line for expedient service and a customized experience, the Made Nice team is swimming in the opposite direction. There are no substitutions. There is no assembly line. And you do not walk away with your food when you pay—you wait for it.
That’s because the team behind the Number One restaurant in the world is behind this concept. Eleven Madison Park, and NoMad and NoMad Bar owners Daniel Humm and Will Guidara have brought their hospitality-first, fine-dining approach to the fast casual game, to great effect. Guests enter a high-ceiling, warm-yet-edgy expanse with an open kitchen showing off a fleet of cooks in crisp chef whites using shining copper pots. Rather than registers, a team of servers greet people with iPad from aside a merchandise table. The menu is hung, item by item, to the wall above the table listing $11-$15 salads; $6 soft serve; and tap beer, wine, and homemade sodas from $3.5 to $9.
In the evenings, to draw in a crowd with more expendable time, the kitchen cooks up a Chicken Frites—half of a roasted chicken with herb fries and a salad for $22. As a light meal for two, it’s a steal for such quality in NYC’s price points. Kirk Kelewae, an EMP alum, is running the enterprise, which is operating with a line out the door.
Those pots are polished nightly. The head chef, Danny DiStefano, got his start with Chef Humm at Eleven Madison Park. The dishes are prepared in custom bagasse plates and served on stylish, slim black trays, which 31 guests can take to eat in aside a Shepard Fairey mural. Each dish is a version of an item from Humm’s tasty arsenal; salmon rosti with frisee, egg, and buttermilk vinaigrette; khao salad with hanger steak, parmesan, and crispy shallots; soft serve with honey brittle and oat shortbread. From entering to eating, the concept is cool, calm, and collected, but also fresh, and exciting.
The Takeaway: The fast-casual category is evolving, and that creates dramatic shifts. Made Nice is making room for itself in the middle—slower than price-point competitors like Dig Inn, but faster than quality-competitors like Made Nice’s sister restaurant, NoMad. This gives the concept a healthy average check, and a worthwhile guest count. As the lower-end segment of this market continues to saturate, we expect to see Made Nice take the lead on its front. They’ve created a sharp space with the right food, design, and energy to lure customers in from lunch to dinner.
On Friday, September 15 and Saturday, September 16, the Madison Square Park Shake Shack will serve a $9.99 smoked eel burger topped with bacon, pickled red onion, crème fraiche, horseradish, and watercress, as well as vanilla custard doughnuts ($3.99) and red and white wine produced in France for St. John.
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