New Food Hall Planned for Chinatown

CSM_20WINDOW_20DISPLAY.0.jpgFood 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.

Developer Phillip Chong describes the market as a way to appeal to the “gourmet-minded” and “young, energetic downtown creatives.” The space previously housed high-end clothing store Necessary Clothing, and a number of smaller shops before 2012.

To read more, click here.

Colicchio & Sons to Close

19COLICCHIOS-WEB-master768.jpgColicchio & 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.

Tom Colicchio announced the closing on August 18th, but did not give specific reasons. A likely possibility is that he is moving to focus on more casual concepts for financial reasons, as the market grows less friendly towards fine dining. Mr. Colicchio also plans to open a new concept, called Fowler & Wells, in the Beekman Thompson Hotel in the financial district.

To read more, click here.

Floyd Cardoz Returns to NYC Dining with Paowalla

In 1998, Floyd Cardoz shook up the New York City dining scene when he opened Table with Danny Meyer and the Union Square Hospitality Group.  Cardoz made his mark there for more than 10 years before moving on to North End Grill and White Street.  Now, after having spent time with Mumbai running his acclaimed Bombay Canteen there, he is opening Paowalla this week on the western edge of SoHo.

Paowalla, which means a person employed to make or deliver bread, is part Portuguese and Sanskrit.  However, this is not a continuation of the Bread Bar that existed at Tabla.  While this new restaurant will bring back some familiar favorites, it is largely an attempt to update New York’s comprehension of Indian cuisine, and reflect who Cardoz is as a chef today.  According to Cardoz, America is still learning Indian cuisine, and suggests it is in a rut like “where Italian food was before Mario Batali did Babbo.”

The menu consists of items pulled from India’s diverse regional cuisine; pork ribs vindaloo from Goa, banana leaf-wrapped skate from Kerala, and roast goat fro Hyderabad.  The restaurant will center on a large wood-fired oven, with which the chef will bake a range of naan varieties, Cheddar cheese-stuffed Kulcha, and Portuguese sandwich pao buns.

New York City has seen an expansion of late in Indian cuisine: Indian Accent opened in Midtown, Pondicheri in NoMad just last week, Babu Ji on the Lower East Side, and Tapestry in the West Village.

To read more about Floyd Cardoz’ project, click here.

Bloomfield’s Planned FiDi Opening Called Off

April Bloomfield, the chef behind NY staples Salvation Burger, The Breslin, and The Spotted Pig, has officially called off plans to open a complex of restaurants and bars at the top of 70 Pine Street in the Financial District. Bloomfield had originally planned to open the project with business partner Ken Friedman and developer Adam Rose, who is converting the the former AIG building into apartments. But by mutual agreement the plan has been called off, supposedly due to the complexity of the concept and logistics necessary. According to Rose, “we need a simple bar with basic (but nice) food to make it work 66 stories up in the air on top of a landmark.”

Rose is now working on securing another chef or operator, but has not announced any possible partners yet. He says that a future collaboration with Bloomfield and Friedman is still “highly likely.”

To read more, click here.

NYC Department of Parks and Recreation: RFP For Union Square Snack Bar

The NYC parks department has issued a request for proposals (RFP) for the development, operation and maintenance of a snack bar at Union Square, due August 17th. Details of the RFP are below:

Request for Proposals (RFP) for the development, operation and maintenance of a snack bar at Union Square, Manhattan

All proposals submitted in response to this RFP must be submitted no later than August 17, 2016 at 3:00pm.  There will be a recommended proposer meeting on August 3, 2016 at 11:00am.  We will be meeting at the proposed concession site, which is located at 15th Street and Union Square East, in Union Square Park, Manhattan.  If you are considering responding to this RFP, please make every effort to attend this recommended meeting.
Hard copies of the RFP can be obtained, at no cost, commencing on July 15, 2016 through August 17, 2016, between the hours of 9:00 a.m. and 5:00 p.m., excluding weekends and holidays, at the Revenue Division of the New York City Department of Parks and Recreation, which is located at 830 Fifth Avenue, Room 407, New York, NY 10065.
The RFP is also available for download, commencing on July 15, 2016 through August 17, 2016, on Parks’ website.  To download the RFP, visit our Business Opportunities page and click on the “Concessions Opportunities at Parks” link. Once you have logged in, click on the “download” link that appears adjacent to the RFP’s description.
For more information or to request to receive a copy of the RFP by mail, prospective proposers may contact the Revenue Division’s Senior Compliance Officer, Jeremy Holmes, at (212) 360-3455 or at jeremy.holmes@parks.nyc.gov.
TELECOMMUNICATION DEVICE FOR THE DEAF (TDD) 212-504-4115

 

Angel’s Share Alums Open New Cocktail and Ramen Bar

11-rokc-009.w710.h473.2x.jpgShigefumi Kabashima and Tetsuo Hasegawa, both formerly of the popular speakeasy-esque bar Angel’s Share, have just unveiled the full cocktail menu at their new spot in Hamilton Heights. The bar is called ROKC (short for Ramen, Oysters, Kitchen and Cocktails), and the menu is a playful American twist on the high quality Japanese drinks at Angel’s Share. Examples include a Thai tea spiked with absinthe and cachaça, a matcha latte with Japanese whiskey, and a fruity cocktail called “Flower” with shochu, lavender, elderflower, and cranberry, served in a lightbulb and presented over ice in a trapezoidal pot.

These cocktails are all newly unveiled, but the ramen and limited raw bar have been available for a few weeks during he restaurant’s soft-open. Ex–Maison Premiere sous-chef Jeff Srole has been heading the seafood menu, and Isao Yoneda (formerly of Totto and Hide-Chan) is responsible for the three types of ramen bowls.

To read more, click here.

Ice Cream gets Honored With Its Own Museum

MUSEUM OF ICE CREAM .jpgBeginning in August, the meatpacking district will be home to a new museum dedicated to the wonderful world of ice cream, where guests can play in an ice cream-themed playground, learn about the history of the cold treat, and of course try samples. Co-founders Maryellis Bunn and Manish Vora originally embarked on the project last year in order to fulfill Bunn’s childhood dream of being able to swim in a pool of sprinkles. That specific fantasy will be available to all visitors at the museum, where the pair have filled a life-size pool with sprinkles that may not be edible, but are designed to look and feel exactly like the kind usually seen on sundaes.

The rest of the exhibit, which is sponsored in part by Tinder, features a playground with equipment like an ice cream scoop seesaw and ice cream sandwich swing, a tasting lab with weekly rotating flavors from New York ice cream shops, plus sculptures, paintings and murals throughout the maze-like space. Black Tap and Oddfellows have already been announced as partners.

Tickets are $18 for single admission or $30 for a couple. To read more, click here.