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.
NYCHG Event: Meet the Owners of Analogue Feb 24th
February 18, 2014 by Leave a Comment
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
6-9pm
Anaologue
19 West 8th Street
RSVP by February 20th, as this private event has limited capacity.
Dominique Ansel Personally Distributes Roses to Patient Guests in Line Outside
February 14, 2014 by Leave a Comment
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.
Smorgasburg Vendor, Beehive Oven, Opening Brick-and-Mortar Eatery
February 11, 2014 by Leave a Comment
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.
Fine Dining in Bergen Hill’s 3 ft x 5 ft Kitchen
February 7, 2014 by Leave a Comment
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.
Sweetgreen Expanding to Williamsburg and Tribeca
February 4, 2014 by Leave a Comment
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.”
Dave Pasternack to Join Forces with LDV Hospitality
January 31, 2014 by Leave a Comment
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.
Organic Avenue to Open Vegan Grab-and-Go Concept
January 27, 2014 by 1 Comment
In an attempt to surpass the competition, Organic Avenue is launching a vegan grab-and-go concept, slated for a spring opening. The vegan-raw-organic chain will introduce a variety of breakfast and lunch options to make it easier for New Yorkers to include healthy meal options throughout their day. “Our goal is to become the definitive destination for organic breakfast, lunch and cold-pressed juices, which gives us endless possibilities for expansion in key metropolitan markets around the country,” explained Martin Bates, Organic Avenue’s CEO and former chief executive of Pret A Manger. According to the New York Post, “the 10-store chain is also set to launch six stores this year, beginning in February with a 1300 square foot space at 640 Broadway in the East Village. Similarly sized locations at 5 Bryant Park, and 254 Park Ave. South will follow in April.”
Russ & Daughters Café to Open Mid-March
January 27, 2014 by Leave a Comment
After a century of churning some of the city’s best caviar, smoked fish, herring and bagels, Russ & Daughters will be opening Russ & Daughters Café, slated for a mid-March opening at 187 Orchard Street. Stay tuned to learn more about the exciting new venture.
Six Foods: Insect-Inspired Food
January 24, 2014 by Leave a Comment
A medley of female companions, Meryl Natow, Rose Wang and Laura D’Asaro, have teamed up with the original mission to create healthy, delicious and sustainable food made from insects. Introducing Six Foods; because “six legs are better than four.” According to the insect advocates, “Eating insects is good. Insects taste good, are good for us, and are good for the planet. What’s not to like?”
paigepapers.com 