Murray’s Opens a Mac-and-Cheese Restaurant in the West Village

March 5, 2019 by Leave a Comment

Murray’s has a cheese store that also sells charcuterie and condiments on this busy West Village block, and, a few doors down, Murray’s Cheese Bar, serving wine and a cheese-friendly menu. Now, in an empty storefront, formerly Amy’s Bread, on the same block, the company has opened a macaroni and cheese restaurant. It’s a counter-service spot, with 20 seats, featuring a build-your-own menu. Start with a bowl of pasta cooked with cheese and other ingredients, then add other cheeses, vegetables, meats, sauces and toppings, all in four possible portion sizes (snack to family). Classic, barbecue, French onion and Buffalo chicken are among the style and flavor options. The pastas — all radiatori — are made by Sfoglini, a pasta company in upstate New York. There’s also a breakfast mac and cheese made with sausage, bacon, egg and Cheddar that’s served only on Saturdays and Sundays.

254 Bleecker Street (Leroy Street), 212-243-3289, ext. 350, murrayscheese.com.

See more Openings here.

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A French Celebrity Chef Finds a Spot in a Lexus-Owned Space

November 16, 2018 by Leave a Comment

“The aromas you might pick up in this building, owned by Lexus, the car company, may not be that new-car smell but rather curry, roasting meat, smoked vegetables, caramel and freshly ground coffee. Food is the main purpose of this installation, which features a ground-floor cafe, a full-service restaurant and bar upstairs, and not a car in sight. It’s the third such venture for the brand, after others in Tokyo and Dubai. Union Square Hospitality Group is behind the cafe and restaurant, but the food is being devised by Gregory Marchand, a French celebrity chef who owns the Frenchie restaurants in Paris and London. He will be on hand from time to time for the next four to six months; after that, another chef-in-residence will be imported. “We want chefs who are new to New York and up-and-coming,” said Kirk Edmondson, the manager. The long-term executive chef is Nickolas Martinez, who worked with Joël Robuchon and at Foragers City Table. Kaz Fujimura is responsible for pastries, and Andrea Morris is in charge of drinks and wine. A circular bar and lounge is on one side of the second floor. The dining room, done mostly in black and white with a spacious open kitchen, seats 50. Mr. Marchand’s menu includes some of his signature dishes like baby leeks with Parmesan sabayon and smoked egg yolk, halibut grenobloise, and a toffee and banana dessert called banoffee.”

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Michelin Guide: New York City 2019 awards stars to 76 restaurants, up from 72

November 8, 2018 by Leave a Comment

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“Michelin has handed out its coveted stars to 76 restaurants in New York City in its 2019 guide, four more than last year, boosting the Big Apple’s reputation as a global destination for its diverse and innovative culinary offerings.”

“Michelin will release the latest edition of its New York City eating guide tomorrow. Their grading system uses anonymous reviewers in 28 countries. Some argue it is rigid and overlooks some restaurants that critics and diners praise.

The restaurant rater awarded its highest ranking of three stars to the same five New York establishments as last year for their “exceptional cuisine, worth a special journey”: Chef’s Table at Brooklyn Fare, Eleven Madison Park, Le Bernardin, Masa and Per Se. But New York will still likely lag San Francisco in the number of three-star restaurants for a second year. San Francisco and the wine-producing regions of Napa and Sonoma had seven last year, the most of any US cities.”

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World’s cheapest Michelin-starred restaurant opens second NYC location

October 30, 2018 by Leave a Comment

“Tim Ho Wan has received a bunch of international hype throughout the years as it was dubbed the cheapest Michelin-starred restaurant in the world a year after it opened in 2009 and subsequently earned one star. The first NYC location launched in the East Village in 2016 to very long lines, serving its signature baked BBQ pork buns, steamed shrimp dumplings and pan-fried turnip cakes, all priced in the single digits.”

“The new location will serve these specials from head chef Yinghui Zhou, in a space inspired by 17th-century French salons, with Chinese accents like an embedded bamboo steamer and the Tim How Wan dragon logo.”

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102-year-old Orwasher’s Bakery is preserving NYC nostalgia while adapting to the times

October 3, 2018 by Leave a Comment

“The original Upper East Side location of Orwasher’s opened in 1916 on East 78th Street between 1st and 2nd Avenues by a Hungarian immigrant named Abraham Orwasher when a swatch of Yorkville was known as “Little Hungary.” The Orwashers used family recipes for the high-quality rye, black, and grain breads of their homeland, baking them all in a basement brick oven and delivering the loaves by horse and carriage. Thought the Upper East Side location looks small from the outside, there were, literally, millions of pounds of dough being mixed there. Doing a quick calculation, Keith estimates that this amounted to more than 10 million loaves of bread over its 103-year history. Today, Orwasher’s churns out between 9,000 and 10,000 loaves a day!”

“He describes the vintage East Side store as “an oasis.” When you walk in, “it seems like you’re going to a country store in Vermont.” But even though the 1,200-square-foot West Side location on the corner of 81st and Amsterdam is a bit more modern, the customer base is quite similar. A lot of people used to travel across town and now have a store closer.”

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Cherche Midi Restaurant to Open Tomorrow Night

June 12, 2014 by Leave a Comment

Keith McNally will open his new French restaurant Cherche Midi in the same space that used to house his Italian restaurant, Pulino’s Bar and Pizzeria on Bowery. The space has been completely renovated in the past six months, and although the main structural aspects have not changed much, the space now has a completely different feel. The kitchen will be run by Shane McBride, former chef de cuisine at Balthazar and Schiller’s, and former sous chef of Minetta Tavern, Daniel Parilla.

The menu is classic French including dishes such as salad niçoise, steak tartare, frogs legs, and skate wing meunière. A special burger with roasted mushrooms, gruyere cheese and bacon marmalade will also be featured. The final menu will be revealed tomorrow at the opening!

To check out a few photos of the new space and to read more click here

 

 

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By Suzette, a Creperie, Opens in Tribeca

June 3, 2014 by Leave a Comment

By Suzette is a new creperie that actually originated in France and opened recently in Tribeca. The owners, Andy Rodrigues and Guillaume Blanchard met five years ago, while at school in France. The location is small, with a cooking area and a standing counter in the window. By Suzette is open for breakfast, lunch, and dinner.

The crepe recipe comes from Brittany, and there are two types: savory and sweet. Savory ones are made with gluten-free buckwheat flour from Brittany, and you can order from a menu of suggested combinations or build-your-own. Sweet crepes might be filled with Bonne Maman preserves, Creme de Salidou caramel sauce from Brittany, Nutella, chocolate. Delivery will also be offered starting in a week or two. Once the creperie is up and running smoothly, Rodrigues and Blanchard are planning to open additional locations.

Location: 78 Chambers St

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Two Keith McNally Restaurants Closing, and One Opening

December 27, 2013 by Leave a Comment

Keith McNally’s Pulino’s will revel in its last moments on the Bowery as it prepares for its close on December 29th, and Pastis will be shutting down on January 31st. McNally’s latest venture involves Balthazar’s Shane McBride leading the kitchen team at a French restaurant called Cherche Midi, to open in March 2014.

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