Darrow’s: Farm Fresh Takeout Enterprise

March 10, 2015 by Leave a Comment

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

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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.

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Baz Bagel & Restaurant: Single Product Enterprise

February 12, 2015 by Leave a Comment

181 Grand Street (NoLita)        Tel. 212.335.0609

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Their Success…Baz Bagel offers hand-rolled bagels made in small batches with smoked fish, fresh seasonal spreads and other Jewish comfort fare in a laid back atmosphere full of fun retro touches. Former General Manager at Rubirosa Bari Musacchio and Barney Greengrass veteran David Heffernan partnered together to bring Nolita/Chinatown a great bagel store and daytime café hangout. The large Barbara Streisand portrait, tile floors, fun lunch counter and palm tree wallpaper give the space a very beachy, Floridian-Jewish vibe.

The menu is not 100% bagel centric, which allows room for Jewish comfort fare favorites such a latkes, matzoh brei and pizza bagels! There is also a portion of the menu dedicated solely to the egg: America’s favorite breakfast go-to. The Eggs à la Baz, for example, consists of two latkes with two poached eggs, nova and chive; what else do you need for breakfast? The bagels themselves are hand-rolled with malt, boiled and baked on wood boards the old-fashioned way in the back kitchen daily. Flagels and gluten free bagels are also available for the health conscious guest.

The menu is concise, focused and includes distinctive bagel sandwiches with amusing names such as the Rainbow Kitty, Pretty In Pink, Mooch and Art’s Ark Tuna Melt. The menu also has a sweet side including enjoyable ‘fountain favorites’ such as malted milk shakes and soda floats. Other desserts include a house-made chocolate babka, key lime pie and self-proclaimed world famous blintzes! The house-made items on the menu from bagels to babka contribute to the homey, comfortable ambiance.

Take Aways…The menu at Baz Bagel and restaurant was cleverly crafted to include high demand breakfast items, important Jewish comfort foods, a star product (the bagel), and unique variations of the star product (creative bagel sandwiches). The Floridian atmosphere from the palm tree wallpaper and flamingo accents down to the 70’s classics playlists has not been done before on the Lower East Side, which lends a very special charm to this bagel shop and café. The lunch counter and booths create an old-school atmosphere that is very relaxing and comforting, while the front counter with the beautifully displayed bagel baskets and shmears allows for a quick bagel and coffee pick up on the go.

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Brodo: Single-Item Enterprise

January 20, 2015 by Leave a Comment

200 1st Avenue (East Village)        Tel. 646 602 1300

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Their Success…James Beard award winning chef Marco Canora has put his mark on the fast casual space in New York City by opening a single-item concept that is quite literally attached to his restaurant Hearth in the East Village. The concept at this takeout window is simple: bone broth to go. It is comforting, inexpensive and delicious. The service experience is quick and efficient. The product itself also claims to have excellent health benefits and can be described with some of New Yorkers’ favorite labels: natural, organic, grass-fed, local. Being that January has been named National Soup Month, TPG decided to explore a concept whose product is essential to and at the very root of soups.

The broth is served in coffee cup containers and is available in three flavors: chicken, gingered beef, and Hearth broth (a rich meat broth made with chicken, turkey and beef). There are also various healthy add-in options such as Calabrian chile oil, beet kvass (aka fermented beet juice), shiitake mushroom tea or freshly grated turmeric. Canora also has plans to add a vegetarian broth consisting of vegetables, seaweed and dried mushrooms. A seafood broth is also in the mix as well as more add-in options such as parsnip juice and coconut milk. Who would have thought there could be such an abundance of options for classic bone broth?

The idea of selling bone broth in coffee containers may seem outlandish at first, but the genius of the concept is that at a second glance it actually morphs into seeming completely natural and authentic. The simplicity is also refreshing; especially in stark contrast to the vast array of specialty hot beverages that exist (how many different kind of spiced lattes can there be?)! The fact that guests can personalize their broth by infusing it with the various add-ins is also an attractive aspect; the availability of different options to customize a product is always appreciated. The other truly intelligent aspect of the business plan is that the actual product itself is already in production at the neighboring restaurant, so there are minimal additional costs from soup to nuts (pun intended).

The Brodo take out window truly is the first of it’s kind and stands alone in its own new category of fast casual concepts. It can be consumed at any time of the day as a hot beverage, a meal or an afternoon snack. The broths are sold in small, medium or large sizes ranging in price from $4.50-$9. The broths can also be purchased in larger formats to take home for kitchen use, so there is somewhat of a retail aspect to the takeout window as well. Brodo also has two soup flavors, ribollita and chikarina, for guests who are not yet completely sold on the idea of sipping broths.

Take Aways…Marco Canora has accomplished what many chefs and owners strive for: opening a single-item fast casual concept that has never been done before and that has the ability to stand alone in it’s own new category. Brodo’s tag line is, “Sipping Broths-rethink your hot beverage,’ and this is exactly what is happening to guests who have tried the product and become repeat customers. The product is simple, unpretentious, enjoyable and affordable.

 

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DBGB Kitchen + Bar: Lyonnais Bistro Meets American Tavern

December 16, 2014 by Leave a Comment

299 Bowery, between Houston & 1st Street       Tel. 212.933.5300

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Their Success…DBGB Kitchen and Bar manages to create an intimate atmosphere within a large space by offering diners the chance to share different menu items. There is a phenomenon that occurs frequently in any big city when going out for dinner in a large group: the confusion around ordering dinner when not everyone wants an entrée or main, but everyone wants to split the same small-portioned appetizers. Of course we all know the best solution for being able to try small bits and pieces of what a restaurant has to offer is to go down the tapas route (for which the city has many great options), but what if you don’t necessarily feel like being bound particularly to Spanish cuisine?

More and more restaurants are offering small, shared plates or family style dining options as the solution to this large-group-ordering dilemma. DBGB Kitchen + Bar seems like a quaint sidewalk café on Bowery from the outside, but once you enter the space it is overwhelmingly large, decorated from floor to ceiling with shelves fully stocked with dry goods and tableware in keeping with the feel of the restaurant supply neighborhood. Beyond the entrance and bar area is the long dining hall, with private booths on either side that add to the intimate dining experience.

Daniel Boulud’s concept at DBGB is a fusion of a French brasserie and American tavern. The most popular shared plate items on the menu are the sausages. The restaurant offers over 12 varieties of house-made sausage including the “Tunisienne,” a lamb & mint merguez with harissa, lemon braised spinach & chickpeas, and the Thai pork sausage with lemongrass and red curry, green papaya, basil fried rice, chili sauce, and topped off with a quail egg. With a selection of over 20 draft beers, 75 bottled beers and a full wine list, you are sure to find the perfect beverage to be paired with your bistro style meal.

In the spirit of family style dining and sharing, DBGB also offers the option of ordering in advance a slow-roasted suckling pig for up to eight people that is stuffed with swiss chard, pork loin, roasted tomato & wild mushrooms, and served alongside fingerling potato lyonnaise & brussels sprouts. Other dishes that are perfect for sharing and ordering in large groups include the charcuterie dishes and impressive shellfish platters; and for those of you who just prefer to order your own main dish, DBGB offers delicious house-ground hamburgers.

Take Aways…DBGB Kitchen + Bar offers a pleasant dining experience where large or small groups of diners can enjoy a tasty, sophisticated and well-priced dinner. Being able to share different small plates adds to the warm, familiar and friendly vibes. The Lyonnais-American bistro fusion atmosphere is certainly a success.

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Maman: Vegetable-centric Café & Bakery in SoHo

November 11, 2014 by Leave a Comment

239 Centre St, SoHo       Tel. 7212.226.0770

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Their Success…A charming vegetable-centric café and bakery named Maman opened this Fall on Centre Street in SoHo. The trend of vegetable-focused menu offerings seems to be taking New York City by storm. The vegetable-focused menu is not to be confused with vegan or vegetarian menus, as it strives to highlight delicious vegetables, not preach a healthier vegetarian lifestyle. Proteins are still welcome, vegetables just happen to be the stars of the show at this charming new French bakery and café.

French Michelin-starred chef Armand Arnal collaborated with Benjamin Sormonte (childhood friend) and baker/designer Elisa Marshall on the provençal-inspired menu including vibrant soups, salads, tartinettes and of course delicious home-baked goods. Together the team created a beautiful French farmhouse-inspired space with an intimate back dining room, complete open kitchen and natural wood floors. The daily changing menu was inspired by authentic recipes from the teams’ mothers and grandmothers, hence the name Maman, the French word for mother.

Vegetable-focused savory options have included dishes such as a beetroot-hummus tartinette, red rice with ratatouille, herbed goat cheese with butternut squash tartinette, fresh leek quiche and a sweet potato and carrot soup. It is exciting to watch as more and more chefs are celebrating produce and turning ingredients that used to be reserved soley for side dishes into the main event. Different vegetable and plant varieties certainly have a larger range in flavors than for example, different varieties of a same protein such as beef or chicken. Again, proteins are not left off the menu at Maman as they also serve a delicious quiche with Parisian ham, a hearty ‘croque-Maman’, roasted brussel sprout and ham salad and smoked salmon with dill yogurt tartinette.

The baked goods at Maman make the trip to SoHo worth the while; the lemon-thyme madeleines, apple tarts, specialty chocolates, and sea salt macadamia/almond/walnut packed chocolate chip cookie showcase the ideal combination of French and American baking technique and flavors.

Take Aways…Maman offers a cozy atmosphere in which to enjoy the authentically Provençal menu offerings that highlight the versatility of vegetables and a fantastic array of home-baked goods. Maman serves breakfast, lunch and take-out from 7AM-7PM as well as selling a small selection of artisanal goods that would fit perfectly in a French family’s pantry. To check out the daily changing menu offerings, check out Maman NYC’s Facebook page here.

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Retail Spotlight: Curated Food Markets

October 14, 2014 by Leave a Comment

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Their Success…There is no doubt that the opportunity to be a food vendor at curated food markets such as Smorgasburg or any of the seasonal UrbanSpace markets offers great brand exposure. The artisanal and handcrafted fare that can be found at such markets create a communal atmosphere and interactive experience for guest and vendors alike. The transformed city spaces provide an excellent platform for food companies to market their brand and products, especially if the vendor is in the process of opening their first brick and mortar location.

The open-air market space serves as a great ‘test kitchen’ to showcase the vendor’s products with locals and tourists of all ages and backgrounds as an audience. While the great exposure may often take precedence over the revenue for the sheer marketing and promotional opportunities, there are also certain challenges that are encountered by the vendors.

Firstly, the demand for a spot at these markets is very high and the application process is very selective. One reason for the careful selection process is the restriction on same-item sales; for example, two different doughnut companies or two different coffee companies cannot operate on the same day in the same market space. Vendors are also at the complete mercy of their exposition to the elements; basing production off of the ever-changing weather forecasts can be tricky!

Take Aways…Overall there is no comparable marketing opportunity for food vendors trying to spread awareness of their brand and promoting their products. The sense of community created in these spaces and general atmosphere is unique; the New York Times has even coined Smorgasburg as, “The Woodstock of Eating.” The eclectic mix of vendors, diverse culinary fare and general entrepreneurial spirit create an exceptional environment for foodies and business professionals alike.

Check out some of these current and upcoming markets in New York:

Curated Food Markets:
 
UrbanSpace Garment District
September 15th-October 17th
41st St & Broadway
11AM-9PM Daily
 
Smorgasburg
April 5th Thru November 22nd/23rd
Saturdays: Williamsburg, East River State Park
Sundays: Brooklyn Bridge Park Pier 5
11:00AM-6PM
Soon moving indoor for winter starting November 29th at 80 N 5St, Brooklyn
 
UrbanSpace Broadway Bites
October 6th– November 14th
Greeley Square Park, 33rd St & Broadway
 
Holiday Markets:
 
Columbus Circle Holiday Market
59th St & Central Park West, SW Park Entrance
December 2nd– 24th
Hours TBA
 
Union Square Holiday Market
Nov 20th – December 24th
Union Square Park 14th St
Hours TBA

 

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Cevich: Seafood Fast Casual Enterprise

September 9, 2014 by Leave a Comment

21 E 15th St (Union Square)                                                                                       Tel. (212) 242-4976

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Their Success…The guest experience at Cevich includes an affordable, customizable menu with a quick dining experience.  Cevich, founded by Reina Laws and Lindsay Golstein, is an original Hispanic fast-casual restaurant concept open now on W 15th St in Union Square. Cevich proudly serves a “build your own” ceviche menu that incorporates both traditional and inventive flavors. Ceviche is fish not cooked by using traditional heat methods but by using acid. The sauces are made in house daily using local, fresh ingredients. This grab-and-go ceviche concept is appealing as a healthier dining option as well as to gluten-free diners.

The space itself is very well kept and playful. There is a ceiling swing with a pillowed seat that hangs in the back corner next to two benches that surround a small table with a chalk surface. A bucket of chalk is available at the condiment station to bring to the table and let your artistic side take hold! The upbeat music and vibrant blue and pink colors add to the fun, vacation vibe of the place. An ‘Underwater Fun Facts’ board is posted at the cashier to entertain the guest as they wait for their dish to be prepared.

Take Aways…The signature product is fun, original and affordable. The bright interior design, lighthearted ambiance and exotic coconut and citrus flavors all give the impression of being on a tropical holiday. The friendly staff makes the experience very pleasant as they explain the menu, make smart suggestions and overall ensure the guest is well informed before placing their order. Cevich truly stands on its own being the first grab and go ceviche concept in New York City.

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Café El Presidente: Mexican Restaurant & Marketplace

August 12, 2014 by Leave a Comment

30 W 24th Street (Flatiron)        Tel. 212.242.3491

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Their Success…Dario Wolos, owner of Tacombi, opened an enormous and truly authentic Mexican restaurant serving all day parts in Flatiron in earlier this year. The space is comprised of white tiled high top tables in the entrance and a massive dining space in the back with a long taco bar, ‘Tacos Madison,’ where guests can order directly from the line cooks. In the left back corner of the long taco station is a large authentic ‘tortillera’ machine where the team produces the fresh tortillas for their tacos that are also sold for $3.95 by the pound; other Mexican ingredients are also for sale along the back of the restaurant.

At the entrance is a very colorfully decorated juice bar where guests can enjoy freshly pressed juices that are reminiscent of those sold from carts on almost every street corner in cities in Mexico. The tropical fruit choices and simple combinations set this juice selection apart from other fruit and vegetable juice bars around the city. Café El Presidente also serves a great café con leche using La Antigua coffee from a beautiful Elektra coffee machine. As a nice finishing touch, a small pot of simple syrup, which is easier to dissolve, accompanies the iced coffee. The restaurant also makes their own sodas and aguas frescas with flavors such as watermelon and horchata.

The most pleasant and unexpected aspect from Dario Wolos’ new restaurant is the fact that they serve a great Mexican breakfast. The breakfast menu has a wide selection of both sweet and savory options. Savory options include the typical huevos rancheros served on Vista Hermosa tostadas and eggs Tinga with achiote and chipotle braised chicken served on their homemade corn tortillas. Breakfast tacos with scrambled eggs are also served on the corn (or flour) tortillas. The sweeter breakfast options include some American classics, such as pancakes, with a Mexican twist; they are served with cinnamon, agave and delicious cajeta cream. Mexican oatmeal with vanilla and cinnamon is also available on the menu as well as a house-made Mexican granola that is sweetened with honey and agave syrup.

The most exciting items on the breakfast menu would have to be the baked goods. On the sweeter side, Mexican style croissants called Cuernitos (little horns) are served with a spiced apple and cinnamon house-made marmalade. The restaurant also serves sweet empanadas that are filled with seasonal fruits. The breakfast pastries also include muffins and biscuits that stay true to Mexican flavors such as the roasted corn & poblano muffin and the jalapeño and cotija cheese biscuit. The pastries are accompanied by queso fresco, a spicy chili honey and an orange-flavored cream cheese spread. The finishing touches on the menu such as the unique accompaniments to the baked items truly add value to the guest’s experience.

Take Aways…It is refreshing to come across a thoughtful breakfast menu that remains consistent with the theme and concept of the restaurant. The menu offers a good variety without being overwhelming and consists of items that are authentic and made fresh in-house. The smallest details and finishing touches make a great impact on the dining experience. It is also convenient to offer items that can be enjoyed at a leisurely pace surrounded by the authentically Mexican décor and fun atmosphere as well as items that are easy to take-away and enjoy on the go. The high quality of the sustainably sourced products make the marketplace items very appealing to the guest and will certainly create a good buzz and word-of-mouth. Café El Presidente succeeds in offering a visually stimulating space that has an authentically Mexican feel with great service and a properly thought out menu selection for breakfast, lunch and dinner.

 

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Marlow & Sons: Retail Bakery, Bar & Restaurant

July 17, 2014 by Leave a Comment

81 Broadway Brooklyn, between Berry and Wythe        Tel. 718.384.1441

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Their Success…Marlow & Sons has been attracting guests for pre-dinner cocktails and oyster tastings ever since it opened in Williamsburg in 2004. Recently however, guests have shifted towards making Marlow & Sons more of a one-stop destination rather than a mere stopover in their evening plans. Although the eclectic bistro-like dining room is ideal for a pre-dinner pit stop, the small but solid menu options have made guests want to settle down for a full meal.

The entrance space hosts a small retail shop serving coffee, baked goods, artisanal jams, homemade granola, dairy products, sundries, and even apparel. The market has a farmhouse feel where guests are greeted by name. The staff are genuinely pleased to be serving the guest, and make sure to create an enjoyable experience for them. This is very inviting to the guest and seems to ensure repeat patronage.

Upon first glance this country-like farmer’s market would not appear to hold such a hidden gem in the back. The entrance space segues into the bar/dining hall through a narrow wooden portal that brings the customer into a very modest setting filled with reclaimed wood, communal tables, a long rustic-looking bar top and mixed antique marble and mirrored décor. The menu is seasonal and focused on high quality ingredients. Main dishes change daily as well as recurring specials that are prepared in different ways.

Originally, Marlow & Sons became popular not only for their wide selection of oysters, but for their smaller dishes such as the house-made charcuterie and pâté, chicken liver mousse spread, assorted crostini, marinated olives and cheeses. As Marlow & Sons began to grow a loyal fan-base the menu also started to adopt some mainstay items such as the brick chicken and the Spanish tortilla. The key to this successful following lies in the simplicity of the menu. As a guest, it is exciting to walk into an establishment for a meal and feel that you can’t wait to glance over at the special’s board, ready to be enticed by the daily chef creations.

Marlow & Sons caters to an area where people truly care about their food and want to know that there is some integrity in what they eat; so the use of local fresh products to create simple dishes at an affordable price is what is attracting locals as well as out-of-towners. A condensed menu gives the customer the sense that they can’t go wrong with their choice and eliminates the ordering anxiety that happens all too frequently in restaurants around New York City.

Take Aways…Marlow & Sons wears many hats: bakery, coffee shop, market, bar and restaurant. They serve only quality, farm-to-table fare at breakfast, lunch and dinner in their casual and old style setting. The daily specials are the stars of the menu and promise to be seasonal, unpretentious and delicious. Guests immediately feel that at Marlow & Sons, they are a part of the community and that the staff strive to make you feel at home. Repeat clientele are impressed with the multi-faceted dynamic brought to them in a friendly and cost conscious matter and keep coming back for more.

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Ô Merveilleux: RETAIL BAKERY ENTERPRISE

June 17, 2014 by 1 Comment

1509 Second Ave (Upper East Side) •    646.681.8688

Their Success…Ô Merveilleux on the Upper East Side is not your typical French patisserie; it is Belgian! Although they offer an assortment of French goods such as croissants, choux and macaroons, what truly sets this place apart from the rest is their uniquely Belgian pastry selection. Their trademark merveilleux is composed of a light layer of meringue, filled with sweetened whipped cream and coated in delicious Belgian chocolate shavings or Speculoos, a typically Belgian spiced shortcrust biscuit usually prepared in the holiday season. The recipe for the merveilleux is deceivingly simple but the flavor is anything but; as a customer it is refreshing to see such a simple pastry that doesn’t try to be overly sophisticated which usually ends up being just plain confusing.

When you think of Belgium, the first thing that usually comes to mind is their beer or mussels and frites, but now we can add the merveilleux to that list. Other Belgian specialties Ô Merveilleux offers are the raisin cramique, sugar craquelin, and of course the Belgian Liege waffle. The Belgian variants on the popular French baked goods and pastry selection make Ô Merveilleux stand out among other New York patisseries.

From the moment you walk up to the store you are enticed by the macaroons and pastries displayed on large trays in the window. Once you enter the patisserie it feels as though you have been transported to an enchanting Belgian country home. The warm yellow and grey color scheme combined with the cottage-like décor creates a very soothing sense of comfort. There are cute accents hung on the walls such as a corkboard pinned with business cards for the customer to pick up, or another corkboard where they hang individually packaged chocolate truffles.

You can enjoy a delicious cup of Counter Culture coffee in what feels like your own living room. A large communal dining table is centered in the room across from a long bench with tables and upholstered ottomans, providing ample seating space. Two tall wooden bookshelves filled with pictures frames and glassware sit on either side of a large wooden console table with three-tiered cake stands and a thoughtful welcome banner. Beyond the communal farm-style dining table is a glass window separating the dining area from the kitchen, truly making you feel as though you have been invited over to someone’s home for a breakfast date (except for of course the pastry chefs busy in the kitchen).

 Take Aways… Ô Merveilleux patisserie highlights their simple, delicious, bite-size namesake treat amongst other uniquely Belgian confections. The product mix is appropriate and not overwhelming. The European vibe and atmosphere created by the darling décor combined with the tasty pastries all make for a relaxing and enjoyable experience. The calming color scheme, homey decor and charming little extras throughout the store make the customer want to sit down and stay for a long breakfast.

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