NYC’s New Restaurant Openings

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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.

See more Restaurant openings here.

Smorgasburg Brings Its Market Indoors For the Winter

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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.

View more here.

New York restaurant La Sirena to close

New York restaurant La Sirena to close

“B&B Hospitality Group’s New York City restaurant La Sirena is scheduled to close after the end of the year, the company confirmed on Tuesday.

“We are very proud of our hard-working, dedicated professionals who deliver great dining experiences to our guests every day. Our guests know just how special La Sirena is, and we’re grateful for their patronage,” the statement said.

Batali, who co-founded the company with partners Joe and Lidia Bastianich, opened La Sirena in 2016. According to Eater, the restaurant began struggling even before Batali was accused of sexual misconduct. Batali is the subject of both civil and criminal investigations.

Read more here.

Italy Cracks Down on Olive Oil Fraud

We wrote recently about the upward trend of California-grown olive oil, which still represents a small portion of US sales but has been given a boost by great reviews and press reports exposing the fraud that mars the Italian market. Fraud includes misuse of “virgin” and “extra-virgin” labels, as well as misrepresentation of olive origin.

In an effort to save the reputation of Italian-made oils, Italian lawmakers have now voted to tighten regulations around such fraud, and increase penalties for mislabeling. In the past, regulations have imposed fines of up to 9,500 euros on producers for violating these decrees, but proponents of the new harsher version point out that fraud represents a multi-million euro industry, and the low fines are unlikely to be an effective deterrent. As one Italian lawmaker, Colomba Mongiello, described it to the NY Times, “it is not the moment to lower our guard on fraud and counterfeiting. It is important to punish anyone who damages the image of Italy abroad.”

To read more, click here.

Carmellini’s Bar Primi Opens on Bowery

Last Monday, Andrew Carmellini opened Bar Primi, a new casual pasta shop on Bowery. The concept came into existence seven years ago, while Carmellini was still a chef at A Voce. However, due to a number of circumstances the restaurant did not end up opening. In January, when the space which used to belong to Peels (a neighborhood brunch spot) became available, Carmellini  seized the opportunity  to finally open the restaurant he had envisioned years earlier. Carmellini and chef/partner Salvatore Lamboglia have created a menu focused on traditional Italian pasta dishes, known as the ‘primi piatti;’ all made fresh and daily in house.

 

Read more about the menu and opening here

Parm Opening Upper West Side Location

The team behind Parm, Jeff Zalaznick, Mario Carbone and Rich Torrisi, plan to expand their popular Italian casual dining concept to the former Lansky’s Old World Deli space on Columbus Avenue this summer. This is not the only new location in the pipeline for the Italian restaurateurs; Parm will likely come to Williamsburg and Brookfield Place.

Fine Dining in Bergen Hill’s 3 ft x 5 ft Kitchen

Carroll Gardens’ Bergen Hill may lack an oven, only have a few induction burners and a sandwich press and measure 3 feet by 5 feet; however, that doesn’t stop Chef Andrew D’Ambrosi and Sous-Chef Anthony Mongeluzzi from churning out delicious, inventive Italian fare. One of the many popular dishes is a squid “tagliatelle”, or squid that’s been shaved into ribbons to resemble tagliatelle, cooked to al-dente perfection. D’Ambrosi and Mongeluzzi honed their culinary sleight at Le Cirque; while the ambiance may be less stuffy at Bergen Hill, the standards are equally high. Both men have taken a humble approach since the restaurant’s opening in September, as Mr. D’Ambrosi contributed to the creation of the Mediterranean-tile tabletops. He has no problem shoveling snow off the restaurant’s threshold as well.