Dos Toros, the NYC taqueria mini-chain owned by two Bay Area brothers, opened its 12th location on October 5th. The newest storefront is located in Bryant Park and celebrated its first day with $1 burritos, chips, and salsa. Leo and Oliver Kremer, who opened the first location in 2009, said in 2015 that they plan to open 15-20 locations over the next 3 years. The brothers have said it is difficult to scout new neighborhoods that do not already have a Chipotle. But they also feel that their product is sufficiently different from the burrito mega-chain, which currently operates over 2,000 locations globally.
You can read more about the recent opening here.
Food halls have been popping up everywhere lately, and – love them or hate them – the trend doesn’t seem to be slowing down. The latest addition is the planned Canal Street Market, set to open in November in 12,000 square feet of space on Canal between Broadway and Lafayette. There are 11 confirmed vendors, including bubble tea favorite Boba Guys, Davey’s Ice Cream, and a new concept Yori Nori from the team behind Chelsea Market’s ramen shop Mokbar. There will also be a retail portion to the market including home goods, ceramics and flowers.
Colicchio & Sons, the eponymous Chelsea restaurant from Tom Colicchio, recently announced they would close their doors after a final dinner service on September 4th The restaurant has been open for 6 years, during which it earned 3 stars from the New York Times for it’s sophisticated techniques and devotion to craft.
In 2010, Whole Foods successfully took on the name “America’s Healthiest Grocery Store,” trademarking the slogan on the basis of existing consumer sentiment. But they recently submitted an application with the U.S. Patent and Trademark Office to call themselves “The World’s Healthiest Grocery Store” – a significant jump in status which could indicate plans for more aggressive expansion overseas.
Salvage Supperclub is the latest outcome of an increased public awareness about food waste: a traveling pop-up dinner made entirely from wasted food and served (appropriately) in a converted dumpster. The chef behind the club, Pesha Perlsweig, believes that they can change diners’ outlooks with each meal. “It makes me happy to hear that a former guest made carrot top pesto or was inspired by a dish of mine,” she says.
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