Wahlsburgers is Opening in Manhattan

website-logo-black-backgrouLast year, Wahlburgers announced to New Yorkers that they are expecting to open at least seven new locations. However, New York City has only seen one Wahlburgers in Coney Island. The second location has, now, been released to be more central to Manhattan. It will be near Times Square, at 725 8th Avenue, near 45th St. The new Wahlburgers will be five stories, and 8,300 square feet of restaurant, bar and merchandise.

Wahlburgers along with Shake Shack has redefined the fast food culture with their burgers and fries. Wahlburgers hope they can create as much of a success they have seen in other cities, in New York. Especially, with the Times Square Shake Shack location in close proximity to Wahlburgers’ projected new location, a “face-off” between the burger shops will be enticing.

To read more, click here.

Sadelle’s Opens

20-fall-preview-sadelles-2.w529.h352Sadelle’s, one of the most anticipated restaurants to open this fall, has finally opened. Sadelle’s is named to be a leading competitor in this year’s trend of bagels. The bagel bakery boasts pastries, babka, bagels and bistro from baker Melissa Weller and the Major Food Group. Already, many are anticipating the bagels and lox. Moreover, as the Jewish holidays are in season, Sadelle’s opening fits perfectly into this fall’s trend.

Sadelle’s has opened their retail bakery from 8 AM- 3PM and is expecting to open their full restaurant menu next week.

To read more, click here.

Two Hands to Open a Restaurant in Tribeca

largerGiles Russell and Henry Roberts, owners of Two Hands, is planning to expand their coffee shop to Tribeca, but as a full-service restaurant. Two Hands, located between Little Italy and Chinatown, boasts a unique design and sense of community. Russell and Roberts built Two Hands as a beachy, bright atmosphere with a laid-back lifestyle advocating people to hang out and have a coffee without feeling any pressure. They are hoping to carry this laid-back atmosphere over to their full-service restaurant. “This will hopefully be the same, with just a few more people, and some more food and cocktails” Russell says.

The restaurant will seat 50 people, and at night the espresso bar will be a cocktail bar. The breakfast, lunch and inner menus are all health conscious with vegetables, but will not be strictly vegetarian. There will also be a few Australian-style meat plates, like the Australian-style burger.

Russel and Roberts are hoping to redesign Church Street from being too commercial and industrial to being an area where people can comfortably get food and be with friends.

To read more, click here.

Chick-Fil-A to Open in NYC

Chick-Fil-A-LogoREDFinally after a long anticipated wait, New Yorkers are getting their own Chick-fil-A. Famous for their crispy fried chicken burgers, Chick-fil-A is said to open at 37th and 6th Ave. The chain was said to open in NYC last year, but has officially released their date for October 3rd this year. While there is already a Chick-fil-A at NYU’s dining hall, it is exclusively accessible to university affiliates.

This new location is planned to be huge, with 10 check out registers on the first floor and seating for 80 people on the second floor. Chick-fil-A is also planning to offer delivery and catering services, and as is customary with Chick-fil-A, it will be closed on Sundays. Chick-fil-A has already been planning their second location near Rockefeller Center at 46th and 6th.

This summer has truly been trending with chicken sandwiches, thanks to competitors like Fuku and Delaney Chicken. Chick-fil-A is now joining this trend, and is hoping to make a huge entrance into the NYC market.

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The Butcher’s Daughter to Expand

UnknownThe Butcher’s Daughter, on Kenmare Street, has been a trendy place for locals to grab healthy brunch and to spot celebrities since their opening in 2012. The Butcher’s Daughter’s success is due to their appeal towards the shift in the food industry to raw-kale, with their array of healthy menu and juices like their avocado toast, and egg sandwiches made with cashew cheese. Heather Tierney, the owner of The Butcher’s Daughter, is planning to expand the store to Los Angeles, California. She is also planning to open in the West Village on 581 Hudson Street.

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José Andrés to Open in NYC

With the recent controversy of Donald Trump’s10-questions-jose-andres_608 disparaging comments about Mexican immigrants in his recent campaign post for the upcoming Presidential elections, José Andrés has backed out of a contract with Trump Hotels in Washington D.C. José Andrés says Trump’s stance makes it “impossible” for him to move forward with the restaurant on Trump property because more than half the team is Hispanic, and the chef himself is a Spanish immigrant. Donald Trump Jr. claims that José Andrés will still be held responsible for their 10-year leased contract and other fees for terminating their contract including possibilities of opening The Bazaar in another property within Washington D.C. However, José Andrés was surely able to find alternative measures to open a new restaurant, and instead of D.C his EL Bulli-style spherical olives and his Spanish restaurant The Bazaar has been rumored to be opening a SLS property in NYC. It is no surprise that José Andrés will be partnering with Hotel chain SLS as they have been longtime partners from the opening of his first location of The Bazaar at one of SLS’s properties in Beverly Hills. José Andrés is also serving as the hotel chain’s culinary director. While the rumor of José Andrés opening a restaurant in NYC still remains, some speculate that José Andrés is only advising in the development of the new Hotel SLS restaurant in NYC and has no intentions of opening in NYC. Nonetheless, many speculators are excited to see which new location José Andrés will enter.

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Pomme Frites asks for Help

PommesFritesThe beloved belgium fries shop Pomme Frites is getting ready to reopen in its new location on MacDougal St. Pomme Frites was a victim of the 2nd Avenue fire this past March. While this fry shop was a legendary fries shop in the St. Marks area, fry lovers are anticipating the shop’s return. In attempts to quickly reopen the shop, the owners Omer Shorshi and Suzanne Levinson are asking for donations to help buy fryers, fridges and appliances needed to make their famous fries and sauces. While the original location was insured, the equipment is dated from 1996 when the store first opened that claims won’t be enough to cover new appliance costs and legal claims are a slow process.

Pomme Frites are estimating a goal of $64,000 in equipment funds. A total of 180 people have donated so far at an average of $10 which is slightly 10 percent of the full goal. Pomme Frites is giving vouchers to those that donate for an order of fries with three toppings, something that would sell for $9 at the old shop, so it essentially allows people to pre-pay their first order of fries. Shorshi and Levinson are hoping to reopen the shop by October and are constantly asking for their beloved followers to donate.

To read more on Pomme Frites, click here

Openings: Dominique Ansel Kitchen

Screen Shot 2015-04-28 at 11.23.31 AMTomorrow, the much-anticipated Dominique Ansel Kitchen will open its doors to the West Village. The Cronut king has taken the industry by storm developing hybrid desserts and he plans to take things to the next level with his newest endeavor. Dominique Ansel Kitchen will be the first of its kind bringing bakery retail together with restaurant service. According to their newly launched website 70% of the menu will be made to order.

Dominique Ansel names time as an ingredient, placing importance on the care and process that goes into each pastry. The bakery vows to offer the “best and most genuine versions of pastries…at the perfect time for you to eat it”. Menu speculation includes chocolate mousse, baba au rhum, beignets, mille-feuille and very buttery lemon tarts that are all prepared a la minute with a one to two minute prep time. Additionally, the bakery will offer savory options including garlic bread croissants and béchamel filled squid ink toasts.

Ansel announced earlier this month that 26-year-old Karys Logue would be his Executive Chef overseeing both Dominique Ansel Kitchen as well as the original Dominique Ansel Bakery. Logue first crossed paths with Ansel when they worked together at Daniel and since she has perfected her skills as sous chef at Café Boulud as well as executive pastry chef at Sepia and Tessa.

Dominique Ansel Kitchen, 137 Seventh Avenue South (10th Street), 212-242-5111, dominiqueanselkitchen.com

Rebelle Launches on Lower East Side

The chef of Paris’ revolutionary Spring, Daniel Eddy, has returned to the States to open Rebelle with Pearl & Ash’s uber-successful wine director, Patrick Cappiello.  The duo see the bistronomy trend that bubbled up in the Parisian restaurant scene as the major inspiration for Rebelle–particularly given Eddy’s involvement in Spring, which helped usher in the movement in Paris.

The pair have opened a restaurant that pairs serious food with a casual setting–exploring French classics in a modern way.  For example, beet bourguignonne made with salt-baked beets in place of beef, and leek vinaigrette with soft-boiled egg, Dijon, and leek ash.  Cappiello is running the wine program with gusto; the list has 1,500 French and American labels.  Per Se and Guy Savoy alum Jessica Yang is running the pastry department and churning out grand finales such as rhubard, lemongrass, and vanilla in various textures.

Brooklyn-based hOmE, which is responsible for many of the austere, beautiful dining rooms around town such as Mast Brothers, Black Seed, and Telepan Local, designed the space with an emphasis on marble, custom textiles, and simplicity.  The dining room features a chef’s counter overlooking the open kitchen, and a bar with a separate snack menu and cocktails from master mixologist, Eben Klemm.

Rebelle is now open.  To read more, click here.

Per Se Alums Open Fine-Casual Hawaiian

Chef Chung Chow, Jin Ahn, and Gerald San Jose all met while working for Thomas Keller at the New York City fine dining institution, Per Se.  However, they’re no longer dabbling in French or American classics.  The trio has moved on to open a Noreetuh: a 42-seat, upscale-casual restaurant in the Eat Village focused on Japanese, Korean, and Filipino cuisines and where those three meet–Hawaiian.

Jin Ahn has assembled an impressive wine list with an emphasis on Burgundy and Bordeaux, but has kept the selection largely under $150.  Chow’s cooking reflects his upbringing in Hawaii and Japan with such dishes as pork croquettes, garlic shrimp over sticky rice, and crispy mochi waffles.  The menu is priced between $5 and $22, reinforcing the current trend of the return of casual dining, albeit with a fine-dining tweak.

To read more about Noreetuh, click here.