New York City restaurant openings and news


Peter Philis, whose great-grandfather founded the Lexington Candy Shop in 1925, has teamed up with another restaurant veteran, Paul Modica, to open this neighborhood spot that is home to carefree American cuisine.

155 East 84th Street, 646-838-5102,

A brick tea room owned by Ali Saboor and Nasim Alikhani serves sweets like traditional cupcakes, rose-scented donuts, and rice pudding. It’s a spin-off from Sofreh, a Persian restaurant in Prospect Heights, Brooklyn that Ms. Alikhani co-owns with Theodore Petroulas. The cafe also offers some hearty baked goods.

252 Varet Street (Bogart Street), Bushwick, Brooklyn,

Bedford in Williamsburg, Brooklyn has now set up a back room pizza place for Neapolitan-style cakes. (Wednesday)

The Bedford, 110 Bedford Avenue (North 11th Street), Williamsburg, Brooklyn, 718-302-1002,

At the Brooklyn Market in the Barclays Center, students from the city’s public high school who specialize in culinary studies from Food & Finance High School in Hell’s Kitchen have opened an empanada stand. It’s open during Nets home games and some special events, although the menu changes during the season.

620 Atlantic Avenue (Fifth Avenue), Prospect Heights, Brooklyn,

The ambitious grocery store plans Anthony Bourdain planned to build at Pier 57 on the Hudson River before his death in 2018 have been revived – something. Instead of a two-story cluster of global street food vendors, it will now be limited to the Unesco-recognized Singapore hawker food stalls, 18 of them, and in Midtown, not on the pier. For the redesigned project, KF Seetoh, a Singaporean who, with his wife Patricia Makansutra, founded a hawker food preservation organization and the World Street Food Congress and advised Mr. Bourdain, teamed up with Eldon Scott. (Mr. Scott, the president of UrbanSpace, a company that has permanent and seasonal indoor and outdoor markets in several cities including New York, should be running Mr. Bourdain’s market.) Telephoning in Singapore where they tried and good – When voting the list of attendees for the market, Mr. Seetoh and Mr. Scott said the market would be in a wide, covered passageway from 50 Seventh Avenue for the first quarter of next year. Mr Scott said a market selling street foods like chilli crab, Hainan chicken rice and South China fishball mee-pok-tah noodles in Midtown should appeal to office workers, tourists and theater-goers, pointing out that in Singapore Such markets in Singapore thrive in all sorts of neighborhoods.

135 West 50th Street.

After five years at John Doherty’s Black Barn restaurant in NoMad, most recently as Executive Sous Chef, Mr. Fowler was promoted to Executive Chef.

Mr. Gross, who was at Saranac Waterfront Lodge in the Adirondacks, is the new head chef at The Standard, East Village.

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