“Just like in Williamsburg, Butler Bake Shop features an aesthetically pleasing design with brass tabletops, sleek steel elements and bistro-style chairs (it’s ok, you can pretend your in Paris for a while). But with its prime location on the corner of Dock St, dare we say it’s more beautiful than the original – I mean, just look at the Brooklyn Bridge showing off in the distance.”
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“New York City-based Irving Farm Coffee Roasters is now doing business as Irving Farm New York, a name change that was launched earlier this month in conjunction with an updated brand and website — all inspired by the city in which the company was founded.
Irving Farm opened its first cafe in 1996 on Irving Place in Gramercy Park. Two decades later, there are eight retail spaces across Manhattan — with additional locations in the works — as well as a roasting headquarters and another cafe in Millerton, New York.”
“We have updated both our voice and aesthetic through typeface, imagery, copy, and material pallets,” said Popoff. “These updates affected all packaging (cups, bags, mugs), in-store signage, and a full website refresh. Essentially all imagery and written copy was updated to reflect the new brand direction.”
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“Baker’s Pizza & Espresso is an updated version of East Village hit Baker’s Pizza, introducing a line-up of breakfast fare with coffee. Because, anything can become breakfast if you add an egg on top, even a slice of pizza.”
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“Healthier comfort food will be the focus at Queer Eye Antoni Porowski’s upcoming fast-casual restaurant in the West Village. The Netflix show’s food expert is jumping off the screen to prove to the world that he can actually cook, at his reboot of 36-year-old diner Village Den.”
“Dishes like turkey-stuffed cabbage rolls with cauliflower rice or macadamia-crusted fish sticks with maple parsnip mash are on the menu here, the Times reports, food that will appeal to the “30s health and fitness” crowd by largely following the low-carb ketosis diet that Porowski occasionally is on.”
“What won’t be a big part of the menu is avocado, the trendy fruit that got Porowski a reputation where people questioned if he could actually cook.”
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Gazala’s is once again open on the Upper West Side. The popular Druze restaurant with its signature thin, springy pitas closed in the neighborhood in 2015, and is now back at 447 Amsterdam Ave. between 81st and 82nd streets.
Chef-owner Gazala Halabi has an expanded menu and a full liquor license here. New dishes in addition to her classic spreads, salads, fish, and kebabs include shrimp hummus, a cauliflower tahini salad, and shawarma. The bar in the 100-seat space focuses on Israeli wine and cocktails with arak, an anise liquor.
The UWS location was busy before it closed. Halabi has been looking to return to the neighborhood since, but two leases prior to this fell through. She was 27 when she opened the original location of Gazala’s in Hell’s Kitchen. Now 39, she says the differences in this new location come with that age.
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“If you were to draw up a map of the city’s essential restaurants, you’d have to include Ayada. The Elmhurst spot is, some argue, New York’s best place for Thai food, and an anchor of a local community that’s blossomed around it. A decade after opening, the food remains invigoratingly great and the space unquestionably charming. Owner Duangjai “Kitty” Thammasat remains totally committed to the restaurant; when she travels, such as to visit Thailand, her sisters help run it. It’s a bit of a surprise, then, that Thammasat will expand out of Queens and into the Chelsea Market this fall.”
“The second Ayada will be in the location of the old Chelsea Thai, a 1,300-square-foot space with seating for 45. The designer is the same one behind the original restaurant, Thammasat’s longtime friend Francisco Diaz. “We’re trying to save as much of the essence we have here already,” says her daughter Ayada Thammasat. (She did compromise with the Market’s operators on an open kitchen, something she’s meeting them halfway on.) “She likes how the restaurant is now and she wants people to, I guess, incorporate themselves into her culture, as well, instead of her changing too much of it.”
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The menu balances traditional offerings with more adventurous combinations, from smoked salmon with cream cheese to buffalo cauliflower and beet-cured lox. Other must-try options include the Miami Vice (turkey melt with Swiss cheese and dijon mustard), Milk & Honey (ricotta, apple and honey), and The Combo (loaded with meats and pepperoncini peppers). Did we mention the pizza bagels, served open-faced with melted mozzarella and pepperoni?”
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“But Four Seasons, as legendary and influential as it was, is opening in a city that has changed drastically since the original debut in 1959. Niccolini, who has pleaded guilty to assault for touching a female family friend, was once painted as the charismatic front-of-house face of the restaurant; in light of the #MeToo era, his reputation is less endearing. “Power player” guests, too- have grown older (..)”
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“Nomad: The Marmara Park Avenue hotel opened a new rooftop lounge serving Mediterranean food called the Blue Rooftop. There are mezzes and cocktails, including frosé topped with Turkish delight. 114 East 32nd St., between Park and Lexington avenues
Garment District: New rooftop spot Elsie Rooftop has small dishes by David Burke like a grilled cheese with caviar, lobster rolls, and lamb sliders. It overlooks Times Square and the rising Hudson Yards development, and cocktails are $18.”
To see more Bar Openings click here.
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More than 60-year-old Jewish deli Pastrami Queen is making its way to Times Square. The popular Kosher deli known for a thick-cut, crumbly version of pastrami — and for being a go-to for the late Anthony Bourdain — will soon have an outpost at 230 West 49th St., between Broadway and Eighth Avenue.
It’s the second location for the restaurant, which had a dramatic move to Upper East Side from its longtime Queens home in 1998; a name swap to Pastrami Queen from Pastrami King accompanied the relocation.
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