Shake Shack Madison Square Park Closing for the Winter

October 10, 2014 by Leave a Comment

This Columbus day will be the last day of operations for the Shake Shack in Maddison Square Park until next year. The ten-year old kiosk will be closed for renovations until reopening mid 2015 according to Danny Meyer’s restaurant group. Edwin Bragg, a Shake Shack rep has said that the renovations will take up to five months to complete. The last day of the Shack in the park will, however, go out with a bang!

The chain has been collaborating with big name chefs throughout the summer to create limited-edition hamburgers which have created long lines wrapped all around the park. This Monday, Italian Chef Massimo Bottura will also be leaving his mark on the Shake Shack burger. Bottura collaborated with Shake Shack’s culinary director Mark Rosati to create the “Emilia” burger. This burger will have Parmigiano-Reggiano cheese directly mixed into the LaFrieda-blend beef patty, and two round of pork-filled cotechino finished with a bright salsa verde and delicious balsamic mayonnaise on top for $8.95.

Make sure to enjoy the “Emilia” at Shake Shack on Columbus Day! To read more about the collaboration with Italian Chef Massimo Bottura, click here

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Fine Dining Chefs Entering Fast Casual Space

October 9, 2014 by Leave a Comment

While many chefs have made the transition from fine dining to fast casual before the term was even coined, there has been a recent increase of chefs wanting to enter this market as it continues to grow at an impressive rate. Chef Wolfgang Puck launched Wolfgang Puck Express in 1991, and Chef Tom Colicchio created the sandwich-focused “witchcraft” in 2003 and now operates 16 locations. Infamous New York City restaurateur Danny Meyer launched his “Shake Shack” burger concept in 2004 (now with 56 locations worldwide) with a business model that is highly sought after to emulate.

Going from fine dining to fast casual is very appealing as it opens up a completely new market in a sector with incredible growth and potential. The National Restaurant Association has reported a total of $173.8 billion in sales for fast casual restaurants, which is an 11% growth increase in 2013. While Michelin starred chefs are excited for the challenge, it is definitely not an easy transition from fine dining. Adam Fleischman of Umami Burger, who has announced he is partnering with chef Joshua Skenes of San Francisco’s ‘Saison’ to launch a fast casual noodle chain (Fat Noodle), has said that, “the tricky thing is that just because you’re a name chef, [it] doesn’t translate into being a fast-casual person.”

Chef Ethan Stowell of Seattle operates nine restaurants plus his fast casual pizza concept, Ballard Pizza Company. Stowell describes the draw to the fast casual market which so many chefs are currently experiencing, “I think that sometimes as a chef you get kind of pigeonholed into just being a chef, and there are a lot of chefs out there who are chefs and businessmen at the same time. That’s why I did it, because I like the business aspect of it. I like the model. I like the idea of potentially multiplying it out and growing that business.”  Stowell points out what fine dining chefs can bring to the operation from past experience which can make a true impact: the approach to product and guest’s experience; “I don’t think they are much different than running higher-end places, the goals are still the same. The goals are have somebody come in to have a good time, try to offer them good value for what they get. Treat them wth respect, they treat you with respect, and everybody leaves happy with the transaction.”

To read more about different chefs interested in entering the fast casual market and what they can bring to the table, click here

Filed Under: Global Market Buzz, Openings Tagged With: ,

Kappo Masa Opening on UES

October 9, 2014 by Leave a Comment

Larry Gagosian is a globally known art dealer who is very important in his field. He owns a chain of his own galleries of which the flagship gallery is found on Maddison Avenue and 76th Avenue. Larry always believed that upper east side area neighboring his Gagosian Gallery needed more restaurants. Gogosian then had an idea: to open a restaurant within the gallery. “I had an idea for a restaurant in this building.”

Gagosian proceeded to asking a chef at whose restaurants he is a regular: sushi master Chef Masa Takayama from his restaurant Masa near Columbus Circle. After Gagosian proposed to begin a partnership, Chef Takayama agreed and the deal was done! The lower level of the gallery was transformed into a stylish dining room with textured oya stone walls and some interesting art pieces. “This is not going to be an extension of the gallery,” Mr. Gagosian said.

The open kitchen will serve raw and cooked items for a large, seasonal menu of sushi; sashimi; and grilled, steamed, braised and fried dishes. Many of these dishes will often offer luxurious ingredients such as caviar or white truffles which will be served on dinnerware that has been designed by Chef Masa Takayama. The presentation of the sashimi is very inventive as it is displayed on frozen blocks of glass. Bamboo Bento Boxes will be served at the lunch hour. The restaurant within an art gallery will open tomorrow at 976 Madison Avenue (76th Street), 212-647-2942.

To read more about the partnership and new restaurant where art and sushi collide, click here

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Queens Restaurant Week

October 7, 2014 by Leave a Comment

This year’s Queens Restaurant Week will take place October 13th through to October 30th. Over 100 restaurants in 30 neighborhoods will be participating in Restaurant Week offering great prix fixe menus. The most common price points are $14 lunch menus and $28 three course dinners; tax and gratuity not included. Here are a few of the participating restaurants in the borough:

  • Penthouse 808 at the Raven Hotel is a great spot to enjoy rooftop dining with great views of Midtown Manhattan and the East River
  • Dutch Kills Centraal offers a $28 three-course dinner with a brand new chef. This gastro pub concept is local, organic and has a modern flare.
  • The Astor Room in Astoria offers a truly continental menu with great cocktail options as well. Enjoy live music with your dinner at this location.
  • Il Falco in Long Island City is a participating Italian restaurant offering a great Italian dishes

To view a list of the participating restaurants for Restaurant Week and to find out more about their deals running through to the end of October, click here

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Chobani Connects with Customers in NYC

October 3, 2014 by Leave a Comment

The Chobani location on the corner of Prince and West Broadway serves primarily as a test kitchen for the brand more so than it does as a major sales point. It is a perfect location to gain insight into what the young and trendy crowd in the neighborhood want and think of the brand’s creations. The savory menu items include plain yogurt with toppings such as red pepper harissa, olive oil, mint, and feta cheese to name a few, while the sweet dishes include toppings such as figs, honey and pistachios. All Chobani yogurt menu items range in price from $4.75 to $9.95.

The market research obtained from customers different tastes and preferences at this location have proven to be very valuable to the brand, so much so that they intend to open ten more similar outlets within the next year in San Francisco, LA, and Chicago amongst other U.S. cities. Peter McGuinness, Chobani’s chief marketing and brand officer states that the location is, “an inspiration and incubation center…we often have discussions with our guests at the cafe.” These conversations about the customers’ preferences have led to new menu items, such as the smoked-salmon sandwich made with mint and lane. McGuinness has observed that, “Everybody who leaves the cafe says they are more likely to buy our product at the grocery store.” So far sales at this Chobani cafe have increased 55% from last year.

Many dishes from this outlet are transitioning into supermarkets such as the pumpkin-spice yogurt, introduced as a seasonal flavor at the store; it has become Chobani’s fastest-selling item ever.To read more about how Chobani is connecting with their customers via a pseudo test kitchen in SoHo click here

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Yaffa Cafe Closes in East Village

October 2, 2014 by Leave a Comment

Yaffa Cafe, a favorite 24-hour restaurant in the East Village, has closed for good after 32 years of service. Yaffa Cafe was a great late night spot in the neighborhood popular amongst NYU students. Last month the Department of Health shut down the cafe for several violations including a lack of a secondary fire exit in the backyard. The managers at Yaffa Cafe tweeted that their recipes would live on at their sister establishment, Simone Martini Bar, which can be found just down the block.

Locals took to twitter to express their anger, nostalgia and bitterness about the sudden close of Yaffa Cafe. It seems the general feeling is that Yaffa Cafe in St Marks Place will be missed for its quirkiness and all-night backyard hangout space which has already been dismantled and removed. The editor of the Guardian, Alex Koppelman, tweeted, “Yaffa Cafe is gone, and 23-year-old me is very sad.”

To read some of the tweets that came upon the news of the closing of Yaffa Cafe, click here

Filed Under: Closings, Local Market Buzz Tagged With:

Seminar Event: Restaurants and the Affordable Care Act

October 1, 2014 by Leave a Comment

On October 8th at 10AM a seminar will be held at the NYC Chapter Office at 1001 Avenue of the Americas (3rd Floor) on how restaurants are impacted by the Affordable Care Act with the 2015 regulatory changes and how to stay in compliance. This in-depth seminar will be presented by Todd Bellistri, President and CEO of August Benefits. Attendees should currently work at a restaurant or restaurant group and can include accounting professionals, Human Resources and restaurant owners who would like a better understanding of how the Affordable Care Act affects organizations and what steps need to be taken.

A few topics that will be covered at the seminar include:

  • Updates on the health insurance marketplace, impact of mergers, and reporting requirements.
  • Overview of State Exchanges and benefits of purchasing through an exchange.
  • Review of all employer mandates for full time and seasonal employees, how to calculate hours, and look-back measurement periods.
  • Discuss the notice requirements depending on company size and best practices for how-to distribute information

To register for this event and learn more about the seminar, click here

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Brooklyn Smorgasburg and The Flea’s Winter Home

September 29, 2014 by Leave a Comment

Beginning November 8th, Jonathan Butler and Eric Demby, co-founders of the outdoor food courts and markets, will be moving a similar version of The Brooklyn Flea and Smorgasburg to a 30,000 sq ft space on Dean Street in Crown Heights for the winter. The Dean St space is around the corner from their brand new beer and food hall, Berg’n. The winter market will have a very similar layout to the way it was set up in Williamsburg. Over 100 vendors from The Brooklyn Flea and Smorgasburg will be present in the space on 1000 Dean Street on weekends starting in November and running through till March 2015.

Commenting on the neighboring Berg’n, Jonathan Butler states, “We wanted to have a business that wasn’t just on weekends and wasn’t reliant on the weather.” Berg’n will have a similar feel in atmosphere as the outdoor markets. Eric Demby states, “I think people really appreciate the way we have kind of creatively transformed the feeling at the outdoor markets, which is impossible to concentrate into a brick-and-mortar space in the literal sense.”

To read more about the Flea and Smorgasburg’s vendors’ new winter home and the new Berg’n beer and food hall, click here

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The Good Batch Bakery Opens in Clinton Hill

September 26, 2014 by Leave a Comment

A new bakery, The Good Batch, opened September 9th in Clinton Hill. Some of you may be familiar with The Good Batch as their team has been present at Smorgasburg serving up delicious ice cream sandwiches. The Good Batch in Clinton Hill serves morning pastries, cakes, ice cream sandwiches and many other delightful sweets and treats. The bakery has also been working hard to grow their new wholesale line. The bakery has a small  cafe in the front of the shop that has been warmly welcoming neighbors since their opening.

Be sure to check out the shops latest ice cream sandwich creation from Sous Chef Chloe: The Crispy. The Crispy is a gluten-free caramel rice crispy cookie filled with vanilla ice cream. Other items on the menu this weekend include the Goodwich (oat chocolate chunk cookie, sea salt, drizzled fudge, vanilla ice cream), the gluten-free Almond Toffee (almond toffee macaroon, toasted almonds, burnt sugar caramel, toffee candy, vanilla ice cream) and the Coffee Caramel (brown butter salty cookie, caramel cream, crushed espresso beans, coffee ice cream).

To check out some pictures of The Good Batch at 936 Fulton Street and their goodies, click here

Filed Under: Local Market Buzz, Openings Tagged With: , ,

Welcome Autumn With Cider Doughnuts

September 25, 2014 by Leave a Comment

With the change of seasons and arrival of Autumn comes a certain craving for all that is pumpkin spiced, but also for delicious apple cider doughnuts. If you are not able to take the trip upstate New York to try different farm stands’ delicious apple cider donuts, below is a selection of the best places to satisfy this seasonal craving right here in Manhattan. From food trucks to bakeries and green markets there are many spots to find cider doughnuts in the city.

  • Dough: This bakery can be found in Bed-Stuy, with a first Manhattan location in the works.  Dough is launching a pear-apple cider doughnut next month that promises to be very special.
  • Doughnuttery: This bakery can be found at pop ups such as Maddison Square Eats, but also has a home at the Chelsea Market. Doughnuts can be purchased by the bag in seasonal flavors such as tart mulled green apple or sweet red apple.
  • The Cinnamon Snail: This food truck actually carries a delicious cider doughnut year round! This prize-winning food truck makes their doughnut with local cider, fried in organic oil, and topped with cinnamon and sugar.
  • Carpe Donut: Another food truck, Carpe Donut came to New York last year and made its way into Cheap Eats 2013. You will be tempted by the FroDo, a doughnut sandwich with a vanilla ice cream middle. Follow @CarpeDonutNYC on Twitter to see when and where you can get your hands on a FroDo!

To see more places throughout New York to get your Fall Doughnut fix, click here

Filed Under: Local Market Buzz Tagged With: ,
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