Oath Pizza
Oath is a pizza place on the UWS that grows some of its own produce in an on-site hydroponic garden. You can get 11-inch pizzas for $11, or half pies for $7. Come for a casual group hang with all your houseplants.
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“Smorgasburg will soon be year-round. The popular food market has taken over a massive weekend space in Fort Greene, as well as teamed up with Vice Media for a Friday night market to run in November and December.”
“For the weekend market, Smorgasburg has taken over 25,000 square feet of space in the Atlantic Center mall across the street from Barclays Center at 625 Atlantic Ave., between South Portland Avenue and Fort Greene Place. About 25 food vendors will appear here, including fan favorites such as salteñas from Bolivian Llama Party and the ramen burger, as well as newcomers like Izakaya’s katsu sando and Mutz, which offers a Sicilian pizza stuffed with meatballs and mozzarella. There will also be a full bar, coffee bar, and bocce court from Bocce USQ (…).”
It starts on Saturday, November 3 and will be on Saturdays from 11 a.m. to 8 p.m. and Sundays from 11 a.m. to 5 p.m. through March, when the outdoor locations will reopen.
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“Opening a bar is about a little more than choosing the perfect beer and liquor list. In fact, there are a number of restaurant licenses and permits that you need to get out of the way before you can open your doors for business. In getting caught up in dreaming about all the delicious drinks that a new restaurant owner plans to offer, many forget about the extent of the legalities they have to navigate first, legalities that can throw a serious wrench in your grand opening plans if they aren’t executed correctly.
Although alcohol laws will vary from state to state, attempting to open a bar without a liquor license is going to lead down a road of penalties, fines, and shut doors—all of which every restaurateur wants to avoid at all costs (…).”
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“More details are emerging about the dining roster at the $25 billion Hudson Yards project, and as a food editor who also happens to be a native New Yorker, I can say that it’s time to get very excited. By mid-March the megaproject’s 25 restaurants and food concepts, from José Andrés’s Mercado Little Spain food hall to the fish temple Estiatorio Milos, should be open.
Hudson Yards anticipates more than 40,000 employees arriving to work daily—a new epicenter of Manhattan supporting companies from Steve Cohen’s Point72 Asset Management to Tapestry, VaynerMedia, and Alphabet’s Sidewalk Labs.
The question of feeding all those workers, as well as the thousands of residents and tourists who will be flowing through the 1-million-square-foot space, has obsessed Kevin Stuessi, vice president at Related Companies LP, the real estate company developing the project. He’s determined that most of the restaurants will have continuous service, starting at about 11:30 a.m., with late-night menus planned.
Following an exclusive hard hat tour in early September, Stuessi and Related Urban CEO Kenneth Himmel shared some of the most exciting details of the project’s signature concepts.”
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“It’s catch-and-relish, not catch-and-release, at this new Japanese import. Customers can opt for baited hooks to snag rainbow trout, salmon trout, fluke, shrimp, flounder, farmed striped bass, rockfish, lobster or abalone swimming in the pools. Or a staff member can lend a hand. (Prices are $16 to $125 if they do the fishing, and $12 to $110 if you fish.) The chefs then prepare the seafood to order, salt-grilled, simmered in soy sauce, sashimi or tempura. Whimsically instructive menu cards provide guidance. The restaurant, which has 13 locations in Japan, was introduced there in 1993 by a company called Harbor House: The New York restaurant is its first branch outside that country. Takuya Takahashi, whose father was the founder, is president of the New York branch. A narrow but soaring space, the restaurant has a fish tank opposite the bar on the ground floor, and two more tanks on a loftlike second floor. The hull of an immense, hand-built polished wooden boat hangs from the ceiling. In addition to the freshly caught seafood, the menu offers a vast array of Japanese standbys, mostly seafood, including salads, sushi, hand rolls and rice and noodle dishes”.
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Food truck-turned-restaurant chain Cousins Maine Lobster is opening its first brick-and-mortar location in New York City after inking a lease at 77 Lexington Avenue in Kips Bay, Commercial Observer has learned.
The seafood franchise signed a 12-year deal for 2,700 square feet at the base of the four-story, mixed-use residential building at the southeast corner of East 26th Street, according to a release from Newmark Knight Frank, which represented Cousins Maine Lobster franchisee Yunus Shahul in the transaction.
The restaurant, slated to open before the end of this year, will occupy 1,500 square feet of ground-floor retail space and an additional 1,200 square feet of lower-level basement space, NKF said. The location was previously occupied by gluten-free Italian restaurant Tali.
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“On March 14, 2019, Hudson Yards will fully open its eastern portion. Twenty-five restaurants will fire up the stoves. More than 100 stores will fling open their doors. Marquee companies like BlackRock, Wells Fargo, and HBO will occupy office space. An entirely new neighborhood will spring into existence in what seems like an instant.
In reality, though, it’s taken mega-developer Related Companies over a decade to get to this moment. In that time, Hudson Yards — the stagnant rail yard area between 30th and 34th streets and 10th and 12th avenues — has turned into a modern adult playground of luxury retailers and restaurants, park space, and public events that have come to fruition through the vision of Related Urban CEO Kenneth Himmel.”
“Everything is designed to pull people in and up: the escalators, the open floor plan, Neiman Marcus starting on level five, the Keller and Estiatorio Milos flagships on five and six. Restaurants on higher floors are common in other countries, especially in Asia, but the format has not quite caught on in the United States — yet, if Himmel has his way.”
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“Even the late Anthony Bourdain — as dedicated to singing his hometown’s praises as he was to ferreting out great food no matter where it hid — could not offer much enthusiasm for New York City’s collection of Indian restaurants. “I cannot recommend any Indian restaurant in New York,” he told Vogue India last year. “I’ve been spoiled.” While the excuse feels somewhat lame, and Bourdain may have been forgetting some standout spots, it’s telling that his comment went more or less overlooked by New York’s legion of culinary defenders, largely because they tend to overlook the city’s Indian restaurants, too — and rarely give the cuisine the same respect that’s afforded to others.
That’s not to say New York City is actually devoid of great Indian food, but it is true that Indian chefs in New York have a difficult time breaking through to mainstream awareness. Adda, which just opened, but is still hiding in Long Island City next to a 7-Eleven and across the street from CUNY’s La Guardia Community College, may be one new restaurant that helps move the needle. The room is so bare-bones casual that it can feel like dinner at a friend’s house that comes with a bill at the end, and an all-day student special takeout lunch box costs just $6.43, but the cooking by chef Chintan Pandya is likely to open more than a few eyes to what “Indian” cooking can really be.”
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“Amazon Go is headed to New York City, the company confirmed last week, though it did not provide a timeline for opening or specify where in the city the store would be located.”
“Amazon Go requires customers to scan a QR code before they enter the store, then utilizes finely calibrated cameras and shelf weights to track what they’ve grabbed off the shelf before they leave. The company has opened three Go stores in Seattle, including one that opened just last week, and plans to open locations in Chicago and San Francisco.”
“Competitors are also hot on Amazon’s heels, with Microsoft and numerous startups racing to implement cashier-less technology. Some companies, including AiFi, have said they’re able to cover large stores as well as small ones, thus opening up availability to supermarkets as well as c-stores.”
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“The summer is coming to a close, but a new slew of bars and restaurants are just starting to open. As the temperature starts to cool down, make your way to one of these new spots for great food, drinks, and atmosphere. Whether it is an expansion of an old favorite or a brand new take on the New York restaurant scene, here are 18 bars and restaurants to keep your eye on when they open their doors this fall.”
“Recreation is a new bar from nightlife hitmaker Jon Neidich, whose Happiest Hour and Tijuana Picnic are popular party spots in the city. It’s set to open in the upcoming Moxy NYC Downtown hotel, located at 26 Ann Street, in September.
As with Neidich’s Slowly Shirley, a 1940s-themed basement bar, Recreation has a very deliberate throwback concept. The 5,000-square-foot space is meant to look and feel like a 1980s house party, equipped with skee-ball and an arcade machine with classics like Ms. Pacman, Centipede, and Donkey Kong. There’s also Twister, with a twist: Instead of a mat, the colored dots for this truly nonsensical but enduring game are painted on the floor.”
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