4/18: Submit Your Bids for a Mobile Food Stand in the Battery

The NYC Parks Department has put out a request for bids for the operation of six mobile food concessions in the Battery in Manhattan. Details are below!

In accordance with Section 1-12 of the Concession Rules of the City of New York, the New York City Department of Parks and Recreation (“NYCDPR”) is issuing, as of the date of this notice, a Request for Bids (RFB) for the operation of six (6) mobile food concessions within the Battery, Manhattan.
Hard copies of the RFB can be obtained, at no cost, commencing Monday, March 28, 2016 through Monday, April 18, 2016 between the hours of 9:00 a.m. and 5:00 p.m., excluding weekends and Holidays, at the Revenue Division of NYCDPR, which is located at 830 Fifth Avenue, Room 407, New York, NY 10065.   All bids submitted in response to this RFB must be submitted by no later than Monday, April 18, 2016 at 11:00 a.m.
The RFB is also available for download, commencing on Monday, March 28, 2016 through Monday, April 18, 2016 on Parks’ website.  To download the RFB, visit www.nyc.gov/parks/businessopportunities, click on the link for “Concessions Opportunities at Parks” and, after logging in, click on the “download” link that appears adjacent to the RFB’s description.
For more information, contact Glenn Kaalund at (212) 360-1397or VIA email at Glenn.Kaalund@parks.nyc.gov. Thank you.
TELECOMMUNICATION DEVICE FOR THE DEAF (TDD) 212-504-4115

La Newyorkina Set to Open This Summer

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We’re excited to announce that good colleague and friend Fany Gearson, the chef and co-owner of Dough and mastermind behind Mexican sweets maker La Newyorkina, will be opening an ice cream shop of the same name this summer. Although some may be craving the refreshing treats already in this Spring weather, hopefully the months will fly by until June or July, when La Newyorkina will open at 240 Sullivan Street. The shop will be a “celebration of Mexican sweets,” says Gearson, who grew up in Mexico City.

One thing is for sure – the options available will keep guests coming back well into Fall and Winter. Expect over 15 types of ice cream and slushy, at least 30 flavors of paletas, fruit flavored chamuyadas (imagine the best slushy you’ve ever had), and a brand new frozen treat for Gearson: the nieve de garrafa, a delicate frozen custard churned with a paddle.

We’d like to offer our congratulations to Fany, and look forward to visiting with joy and excitement.

To read more, click here.

 

 

Sushi Zen Closes Amid Plans to Reopen with 3 Times the Space

image.jpgMidtown staple Sushi Zen first opened its doors in 1983, when sushi was still considered an adventurous choice for Times Square dining. In the years since, more and more upscale sushi restaurants have joined the scene, and raw fish has fully entered the mainstream (arguably ushering in the next-wave poke trend). Sushi Zen, run by head chef Toshio Suzuki, nevertheless remained a favorite, earning some celebrity chef fans like Michael Anthony and training others like Masaharu Morimoto in the traditional Edomae style of sushi making.

Now, Sushi Zen has shut down operations at it’s original location at 108 West 44th. There were plans in the works to reopen three blocks north at 114 West 47th Street, a move predicted as early as March of last year, with a new space significantly larger at 6,500 square feet. It now looks like that new space will not pan out.

Although New Yorker’s may now balk at paying more than $25 for their sushi entree, Sushi Zen was a staple that consistently earned high marks from critics.

To read more, click here.

Cafe Altro Paradiso Now Open

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Thomas Carter and Ignacio Mattos, the team behind the critically acclaimed Estela on Houston street, is already having a busy year. They’re in the midst of preparations to open a branch at the new Metropolitan Museum outpost, Met Breuer, and just opened the doors of their latest project – Cafe Altro Paradiso.

The original Estela made a name for itself by taking the traditional tapas bar formula and tweaking it slightly, increasing the size of the dishes to a just-big-enough-to-share size. The new restaurant, which the team claims will be a largely traditional Italian cafe, has big shoes to fill – but guests can expect that there will be some fresh ideas in play on the menu of pasta dishes, Italian wines and seafood.

Cafe Altro Paradiso is located at 234 Spring street. They are taking reservations and accepting walk-ins beginning this week

To read more, click here.

Batali and Bastianich’s La Sirena Now Open

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Mario Batali and Joe Bastianich, the team behind Babbo Ristorante and Lupa Osteria Romana in the West Village, has finally opened their latest project after a series of delays. The new restaurant is La Sirena, and it’s being billed as a modern Italian trattoria, falling somewhere between the casual Lupa and and upscale Babbo. 

La Sirena is located in the Maritime hotel in Chelsea, in a huge space with both indoor and outdoor seating. The menu features a wide selection of antipasti and main courses like spicy octopus and braised beef short rib, but Batali and Bastianich still expect pasta to be one of the biggest sellers.

For now the restaurant is only open for dinner, but lunch, brunch and breakfast are also in the works.

To read more, click here.

Ravi DeRossi Turns an Empire Vegan

18712231573_877fb3734a_o.0.0.jpgRavi DeRossi, the restaurateur behind Death and Co, Avant Garden, Mother of Pearl and 12 other bars and restaurants around the city, is making a serious push to turn all of his operations fully animal-free. He’ll be starting by expanding the already vegan Avant Garden into multiple spinoff concepts, as well as closing the charcuterie-focused The Bourgeois Pig and reopening it as vegan wine and tapas bar LadyBird. All of his restaurants are in for some sort of shake-up, and it seems his mixologists won’t be safe either, as cocktail and beer lists will be purged of the often ignored animal ingredients that are sometimes used in drinks.

DeRossi himself has a long history with veganism, and feels passionately about the environmental and animal welfare impacts of factory farming. Before becoming involved in the hospitality industry, he spent many years living completely meat-free. As he describes to Eater, “You don’t realize that the average restaurateur does three times more destruction [to the environment] than the average person,” and, “If we’re going to do something to help this planet, it needs to start. It needs to be me not just preaching, but me just doing it. I’m in the position to do it.”

To read more, click here.

David Chang Gets Feisty With Momofuku Nishi

Momofuku Nishi – David Chang’s latest project in Chelsea – has finally opened, and Chang made the announcement today through his magazine Lucky Peach along with an interview. The restaurant was rumored to be an Italian-Korean fusion, but Chang balks at that description. Instead, he asks “what food isn’t fusion?” and says,

“There are Italian words on the menu but we’re not trying to make Italian food. We’re not trying to make a Korean restaurant. We’re trying to do something that we’ve never done at Momofuku. We’re inspired by Italy but we’re not using any Italian ingredients. Things are moving at light speed here.”

Momofuku Nishi will also add to the list of major New York restaurants operating with a no-tipping policy. Chang cited the greater parity between front of house and back of house wages as the primary factor in this decision, and made no apologies for charging more.

The real cost of selling food is not accurately reflecting the labor that’s going into it. In 2000, I got paid maybe $10 an hour. Inflation has definitely risen, but cooks’ wages haven’t. That’s one of our biggest issues. We want to be able to grow as a company so we can provide for more people. This is a way we might be able to do that. And if it doesn’t work, we can always go back to the old way.

The menu is not yet available online, but Nishi is now open Tuesday – Saturday from 6:00pm-11:00pm.

To read the full interview, click here.

The Lucky Bee Promises Both Flash and Substance in LES

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Photo via The Lucky Bee’s Facebook page

Although they have no set opening date (Facebook messages promise “about two weeks”), The Lucky Bee on Broome street is already generating  exciting press for their Thai street-food/Asian-fusion concept. Conceived by Rupert Noffs and chef Matty Bennett (formerly of the Fat Radish), the Lucky Bee looks to be a brightly colored, design-heavy confection of a restaurant; the interior, menu and website are all splashed with neon pink, and in some cases they literally flash. But Noffs and Bennett have a more serious mission beyond the aesthetic, with a mission to provide original Thai-influenced cuisine not available anywhere else in Manhattan, and a major locavore bent.

And while the term “locavore” (or “farm-to-table”) might seem like more of an empty prerequisite than a real statement these days, The Lucky Bee is at least serious about respecting their namesake. The cocktail list features drinks made with local honey, and a dollar from each drink sold goes to the New York Beekeeper’s Association. They even hope to keep their own hive on the roof soon. With the troubling free fall of honey bee populations in the past few years, the pollinators could certainly use some PR men with as much design sense and culinary chops as Noffs and Bennett. Hopefully their momentum continues well past opening.

To read more, click here.

UPDATE: The Lucky Bee is now open! They began serving dinner January 21st.

David Chang’s Maple Expands Delivery Zone

As of today, workers in midtown now have the option to order there lunch from Maple – the streamlined food delivery competitor of Seamless and Grubhub backed by Momofuku’s David Chang. The Maple app launched last spring, and has since then allowed users downtown to order lunch or dinner from a rotating selection of menus (roughly 5 a day) to be delivered to their work or home. What separates Maple from other delivery apps is that there is no restaurant or selection of restaurants you are ordering from; instead, their small staff operates out of a commissary kitchen testing, preparing, and packaging the recipes each day (although Chang describes the operation as a “real restaurant,” with the app and delivery logistics taking the place of typical front of house operations).

Maple is a favorite of downtown 9-to-5’ers for it’s focus on presentation, affordability, and simple, healthy options. Chang originally invested in the project because he believed that “no one [had] ever taken the time to really do delivery food well.” They are expanding slowly for now, and still have all the trappings of a service-focused start-up: they have a small team of well-paid employees with a high attention to detail, and if you contact them with any problems (like a food order that arrives after 30 minutes), you’re likely to get emails back from a real person whose top priority is keeping you as a customer. Orders even include a free sugar cookie to set them apart. So far all thi has worked to Maple’s advantage, and press has been consistently good. We’ll know soon whether they can build the momentum necessary to compete with top delivery apps on a larger scale.

To read more, click here.

Chick-Fil-A Rings in New Year by Getting Shut Down

wrewr435345fdssdfsd.jpgAfter a December Health Inspection that earned the fried chicken chain a damning C grade, the midtown Manhattan Chick-Fil-A has closed for five days in order to make improvements to operations and hopefully earn a higher grade on re-inspection. “Grade Pending” currently hangs in their window until the update is complete.

This New York branch of the controversy-ridden chain earned a total of 59 violation points on their December 24th inspection, and 39 on an earlier December inspection. Those include a number of “critical” violations for things like the presence of filth flies and improper food storage. They are allowed to leave the “Grade Pending” sign up until their appeal is heard at an Office of Administrative Trials and Hearing Health Tribunal.

To read more, click here.