The Staten Island legend opens a Manhattan outpost next Monday
Staten Island pizza icon Joe and Pat’s will unleash its famed ultra-thin crust pies on Manhattan next week.
Co-owner Casey Pappalardo, who will run the outpost with his father and two uncles, says after a series of delays, the new East Village location at 168 First Ave., between 10th and 11th streets, will be up and running next Monday.
The menu will be slimmer since the 50-ish seat space is smaller than the nearly 60-year-old Staten Island original, but favorites like the chicken parm, shrimp scampi, and of course the pizzas will be available. It will also serve paninis, heroes, and pastas.
The star, though, will be the cracker-thin pies with fresh mozzarella. The pizzas have had devoted fans since the original restaurant opened in 1960. Nolita sister restaurant Rubirosa serves a similar thin-crust pie, but this new location of Joe and Pat’s will be a straight up duplicate of the legendary Staten Island restaurant.
Though it’s a new space for the Pappalardo family, they’re keeping some sense of history. The space used to belong to Italian restaurant Lanza’s, which had been around for more than a century before it closed in 2017. Various murals painted in the ’20s and stained glass remain in the space, Pappalardo says. “Everyone was always coming around saying how much they missed Lanza’s,” he says. “We wanted...
Existing Conditions comes from Dave Arnold, Don Lee, and Greg Boehm
Dave Arnold — the proprietor behind the highly scientific yet approachable and delicious shuttered cocktail bar Booker and Dax — has teamed up with fellow drink innovators Don Lee and Greg Boehm for a Greenwich Village bar called Existing Conditions, with room for up to 110 people.
The new bar, located at 35 West 8th St. between Fifth and Sixth avenues, will serve $15 cocktails in five different sections, including non-alcoholic ones like a Doyenne that has pear juice, according to the Times. Other sections will be divided as carbonated, shaken, stirred straight-up, or on a big rock. Vending machines filled with bottled cocktails will also be on deck, available with a $15 token. Some food will like steak and fries will be served. Update: A rep for the team says that the bar opening has been delayed for a few weeks.
In line with Arnold’s reputation for using fancy kitchen equipment and special techniques, cocktails will sometimes use ingredients obtained from specialty methods — like extraction via centrifuge spinning and liquid nitrogen chilling. It’s a style that’s earned Arnold, Lee, and Boehm the moniker “mad geniuses of the cocktail world.”
But despite the work and expensive equipment that went into making the cocktails, Booker and Dax...
Eater critic Ryan Sutton picks out where to go for blowout meals at (mostly) non-insane prices
Maybe you got that new job. Maybe you got that paycheck a day early. Maybe you quit that awful job. Sometimes these occasions call for fiscal prudence, and sometimes they call for a splurge. This list concerns itself with the latter situation.
New York is home to some of the country’s most expensive restaurants, but not all of them are very good restaurants. The venues here are a curated selection of the best blowouts — at diverse price levels. To some, a $120 or $200 dinner for two might be as much of a study in excess as a $1,000 solo meal. A tasting menu is no more intrinsically a splurge than a big barbecue meal. And since some prefer a bit of choice when they spend their money, over half of the venues on the list offer a la carte options.
Note: Restaurants on the list are arranged geographically from north to south.
Plus, N.Y. Cake finds a new home — and more intelMilo Yiannopoulos gets a very New York welcome at a Nomad bar
Controversial alt-right media figurehead Milo Yiannopoulos was shouted out of Nomad bar Churchill Tavern on Sunday. Members of the Democratic Socialists of America chanted, “Nazi scum get out” at Yiannopoulos until he did just that. He then took to Instagram to say the group “shoved and screamed at” him, though a below video if the incident shows a relatively peaceful scene. This isn’t the first time Yiannopoulos has been booted from a NYC establishment: Jue Lan Club canceled an event of his last year.NYC-DSA CLC comrades just shouted Milo Yiannopoulos out of a Manhattan bar pic.twitter.com/CjWR77DAh9— Tim (@timtakestime) April 22, 2018 Greek retail shop and to-go restaurant, plus rotisserie chicken spot open
Estiatorio Milos chef-owner Costas Spiliadis has opened Markato, a Greek retail shop and to-go restaurant next door at 125 West 55th St. European olive oils, sea salts, honey, bottarga, fruit preserves, produce, seafood, cheeses and Greek yogurt, and other goods are on sale, alongside takeout meals such as Greek salad, roasted leg of lamb, and pastries like bougatsa with mizithra semolina filling. Another Markato will open in Hudson Yards next year; this location is open Monday through Saturday from 7 a.m. to 10 p.m.
Over in the West...
Acclaimed pizzaiolo Anthony Mangieri is finally back
After nearly a decade out of New York, pizza maestro Anthony Mangieri will start making pies in the city once again starting next week.
The chef — who’s one of the OG guys to help turn pizzamaking into a vaunted culinary endeavor in NYC — will swing open the doors on the highly anticipated Una Pizza Napoletana on the Lower East Side next week at 175 Orchard St., between Stanton and Houston streets. Here, he’s teamed up with Wildair team Jeremiah Stone and Fabián von Hauske Valtierra, who are taking care of small plates and the wine menu.
Mostly the same pizzas that drew long lines while Mangieri was in SF will be here: Ilaria (smoked mozzarella, cherry tomatoes, arugula), Apollonia (eggs, salami, buffalo mozzarella), Filetti (garlic, cherry tomatoes, buffalo mozzarella), a margherita, a bianca, and a marinara, Grub Street reports, plus a new pie to the city. Non-pizza dishes will include Umbrian chickpeas with raw lobster, gelato, and tiramisu.
But in the 72-seat restaurant, pizzas will only be served in part of the space — a way for Mangieri, who obsessively makes all the pies himself, to be able to handle any demand.
Mangieri came onto the NYC scene in 2004 with a pizzeria in the East Village, and his obsessive attention to detail and chewy, charred Neapolitan-style crusts helped to add cachet to pizza in the...
Manhatta and Bay Room are coming soon to the 60th floor of the 28 Liberty St. tower
The super high, view-packed skyscraper restaurant that hospitality industry titan Danny Meyer has planned for FiDi now has a name: Manhatta.
Union Square Hospitality Group has previously announced that it’d taken over a private events and restaurant space on the 60th floor of the 28 Liberty St. tower, with word from Meyer that the space with “extraordinary” views would be serving approachable food.
On Tuesday morning, the company released a showy announcement video that anchors the restaurant as a very New York City spot: Walt Whitman’s “Mannahatta” poem is quoted throughout and is obvious inspiration for the name. Pictured at various points in the video are fish, oysters, scallops, meat, wine, and vegetables — which doesn’t say much about the menu, but it is in line with Meyer’s flagship Union Square Cafe and other American restaurants like Gramercy Tavern and Untitled.
“I want to make a restaurant that I would want to go even if it did not have a great view, that I would want to go to frequently,” Meyer has told Eater.
On par with what Meyer’s already revealed, the website says Manhatta will combine “sky-high views with the intimacy of a neighborhood spot.” There’s also an events space attached, Bay Room, which will be the highest ballroom in the city once it opens. Eater has...
The latest in a long line of suits has a franchise owner suing for full control
More legal drama is brewing for the K-Town location of Caffe Bene, a company known as the “Starbucks of South Korea,” whose ambitious expansion plans have been marred by lawsuits from franchisees for thousands of dollars.
The franchise owner of the K-Town location at 39 West 32nd St. is suing Caffe Bene for full control of the shop after the chain threatened to close the outpost over unpaid royalties. Hyun Joo Kim says parent company Caffe Bene — which has outposts around the world but has financially struggled more recently — stopped helping him with the coffee shop and cafe years ago, and he shouldn’t have to pay the royalties, according to a lawsuit.
Joo Kim, who opened the Caffe Bene on West 32nd Street in August 2014, filed the suit last week in Manhattan Supreme Court to block an eviction by the company, the latest move in a legal battle that goes back to 2016. He currently pays more than $62,000 a month in rent through a sublease from Caffe Bene, but the company stopped offering support for the shop years ago, the suit alleges.
The restaurateur also alleges that since he opened the location, Caffe Bene has failed to train their employees, hasn’t offered advertising support, and even stopped supplying baked goods in...
The burgeoning Spanish chain also has a new cookbook
NYC tapas mainstay Boqueria now has a new location in Midtown West, bringing its New York City restaurant count up to five.
New to this location, at 260 West 40th St. between Seventh and Eighth avenues, is a six-spit rotisserie for chicken and whole suckling pig, as well as breakfast. It will open extra early, at 6:30 a.m. daily, for cafe con leche and pastries at the bar, or full-service in the dining room with dishes like tortilla or a chorizo, egg, and cheese sandwich. The rest of the menu has the Barcelona-style tapas Boqueria is known for, such as pan con tomate, grilled octopus, and seafood paella.
It’s a relatively large location, with a 20-seat bar and 85-seat dining room that’s flanked by 27-foot windows and a 20-seat outdoor patio. There are also 24 seats along an open kitchen, where the rotisserie lives.
Open since 2006, Boqueria has steadily grown from its original Flatiron location into four other NYC spaces — Soho, Upper East Side, Fort Greene, and now Midtown West — plus one in D.C. It’s a friendly restaurant that has become a neighborhood reliable and is especially well-suited to groups. Owner Yann de Rochefort and executive chef Marc Vidal have also spun the success of the restaurant into a cookbook, Boqueria: A Cookbook, out on May 1.
Midtown West’s Boqueria is open daily from 6:30 a.m. to 12...
Co-owner Giuseppe González has a history of falling out with partners
Industry favorite (and notoriously hard-to-work-with) cocktail maestro Giuseppe González appears to have had another fall out with a partner. His cocktail bar Suffolk Arms, located on the border of East Village and LES, has closed. As previously reported, the bar had gone dark in the first week of April, and according to Neat Pour, the shutter is a result of a dispute between González and co-owner Ruben Rodriguez.
The bar opened in February 2016 and featured an extensive cocktail list with more than 50 options, alongside a small American menu. Sketched portraits of influential New Yorkers like James Baldwin, Grandmaster Flash, and Whoopi Goldberg decorated the walls and menus.
Despite his reputation with business partners, González is a talented barman who is highly regarded in the industry. According to Neat Pour, attempts to remove him as a partner at Suffolk Arms failed due to “staff’s loyalty to the charismatic bartender.”
The bar has since removed all of its previous photos from Instagram and posted a farewell note that’s also now on its website. A quote from Ralph Waldo Emerson (“Patience and fortitude conquer all things”) is followed by a vague message that sounds like it was worded by Yoda: “Closed, Suffolk Arms now is. See you again, we will.” González’s love of Star Wars is mentioned in the Grub...
Tropical drinks, Malaysian snacks, and other openings to look out for this season
Timing in new restaurant openings always seems like a struggle, but this spring and summer, the vibes of the new crop are right on brand with warming temperatures. Tropical cocktails from Major Food Group and Miami powerhouse Broken Shaker are on deck to open soon, with outdoor space accompanying colorful drinks that beg to be sipped under the sun.
Fish, though enjoyable year-round, feels particularly appropriate in warmer weather, and it’s on the menu at several anticipated openings, including from Spanish food masters Alex Raij and Eder Montero, Williamsburg Japanese fish specialist Yuji Haraguchi, and an eclectic Japanese chain called Zauo, where diners can catch their dinner inside the restaurant.
But from destination pizza to Malaysian snacks, all of these restaurants will be worth checking out. Below, listed by anticipated debut date, are all the newcomers to look forward to in New York this spring and summer.Una Pizza Napoletana
Key players: Anthony Mangieri, Jeremiah Stone, Fabián von Hauske Valtierra
Target open: Late April/Early May
After some delays, pizza chef Anthony Mangieri’s pizzeria is now on track to open as early as later this week. It’s a big deal, even for a city as saturated with pies as this one. He’s one of the people who helped turn pizzamaking into a haute culinary endeavor in New York...
Check out the full lineup here for The World’s Fare
The World’s Fare, a massive food festival inspired by the World’s Fair of 1964 in Flushing Meadows Park, is coming to Citi Field this weekend, and the full vendor lineup is finally in place, adding more variety to the already jam-packed list of cuisines that will be available.
Spearheaded by Queens native and founder of the LIC Flea & Food market and Astoria Flea & Food at Kaufman Studios Joshua Schneps, The World’s Fare will feature more than 100 food vendors over the course of two days. The festival will sport a ton of different dishes, from pupusas to South African small plates to liquid nitrogen ice cream. The first 50 vendors in that lineup were already announced and included standouts like iconic Jewish bakery Orwashers and Brooklyn Cajun-Creole outfit The Gumbo Bros.
Now, the full list is here, and it includes Helen You’s Flushing dumpling destination Dumpling Galaxy, one of Eater NY’s 38 essential restaurants. Crown Heights’ Caribbean comfort food restaurant Gloria’s is also on the list, along with Harlem’s West Indies seafood shack LoLo’s and Claus Meyer’s Great Northern Food Hall.
As part of the World’s Fare, Meyer will also be leading a Queens food crawl on April 27 with Singaporean street food expert KF Seetoh and writer Joe DiStefano, taking folks to...
Plus, restaurants are ditching plastic straws — and more intelTwo restaurant fires hit NYC over the weekend
A small oven fire briefly shuttered famed Katz’s Delicatessen early Sunday, but was quickly extinguished. There were no reported injuries, and business resumed after an hour, with firefighters leaving with sandwiches in hand. Nearby at 218 East Ninth St., a two-alarm fire broke out on the second floor of the building and has shuttered Yakiniku West restaurant. No one was injured, but six people have been displaced.An opening and a coming attraction
Coming soon to Tribeca hotel the Frederick at 95 West Broadway is cocktail bar Primo’s, a grand-looking drinking establishment from the owner of Mr. Fong’s and Oliver Coffee. Over on the Lower East Side, coffee shop Kodawari has opened at 100 Forsyth St.Ferris snags another positive review
It’s two stars (out of five) from New York mag critic Adam Platt for Flatiron New American restaurant Ferris. Platt was enticed by the evolving menu, which has skewed more Japanese since it opened in Made Hotel last year. He liked chef Greg Proechel’s pork “sando,” lobster toast, and yuzu frozen yogurt, but advised skipping the “soggy” grilled bok choy.A growing number of NYC restaurants are ditching straws
The Wildlife Conservation Society is heading up a campaign to get restaurants to stop using plastic straws, which are a...
Pinkies up for sophisticated sandwiches and warming brews
Few things are more satisfyingly decadent than afternoon tea on a weekday or a Sunday spent leisurely with friends. The decadent three-tier affair, involving savories, scones, sweets, and lots of tea, is serious business in New York City, with a huge range of options. Some hotels have giant tea menus, while other shops take pride in a small, curated selection. Some focus more energy on the food with a full meal’s size worth, others on the tea itself. From big name hotels to tiny neighborhood gems, there’s an afternoon tea service to suit every mood (from cozy and casual to formal and sophisticated) and budget (prices on this map range from $34 to $150 a person).
There are many origin tales of how afternoon tea came to be, but the generally accepted story is that it was “invented” in 1840 by Anna, the Duchess of Bedford. Anna suffered from “hunger spells” each afternoon and started the tradition of having small snacks and sweets with tea to remedy the situation. She invited friends to partake in this afternoon session and soon enough, it became a full blown social affair.
Etiquette certainly is a part of the tea’s tradition, but rules have relaxed in the centuries since. Some things to keep in mind, though, are eating from the bottom tier up — that...
In the last five years, khachapuri has become a NYC classic — and so now come the riffs
Khachapuri — Georgia’s national dish of molten cheese bread — dates back centuries, but the pizza-fondue hybrid has never been more popular here in New York. The food is in no way new to New York City and has been written about breathlessly since at least 2011, but it’s hit a turning point as of late: The dish has moved beyond traditional Georgian restaurants and onto bar and brunch menus of various cuisines, mutated into very unorthodox riffs, and one restaurant is even entirely devoted to the dish.
Like so many trends these days, the rise in khachapuri’s popularity can be partly traced to Instagram. In its most common form in NYC — the item has several varieties, with each region in Georgia boasting its own as the best — khachapuri is served with a tableside component that neatly fits into the kind of excess that plays well on the social media platform: Adjaruli khachapuri is composed of bread shaped like a boat, filled with a pool of melted cheese in which to dip the torn-off crust, and comes with an egg yolk and a hefty pat of butter that’s mixed in tableside. As chef John Fraser, who serves the dish at his American East Village drinking den Narcbar and...
McAleer’s will pour its last beers on May 7
After over six decades on the Upper West Side, iconic Irish pub McAleer’s is closing in early May.
Cousins John and Frank McAleer from northern Ireland opened the pub at 425 Amsterdam Ave., between West 80th and 81st streets in 1953, and it has stayed in the family ever since. In 1988, John’s son Keith McAleer took over the business, and he announced the closure on Facebook on Wednesday. An employee at the pub confirmed the closure and said that the reasons were “family-related” but could not provide any additional information.
The restaurant has been slinging beers and tavern food for 65 years, serving classics like bangers and mash and fish and chips but eventually branching out to include more modern bar fare like nachos, tacos, and chicken tenders. McAleer’s was also known for beer pitchers and cheap drink specials, like $5 bloody marys and mimosas during weekend brunch.
The pub even has a distinct place in pop culture, appearing on the long-running television show NYPD Blue and in multiple books by prolific mystery author Dorian Yeager.
It’s the latest Irish pub to shutter in the city, with the 25-year-old Langan’s closing in January and the 16-year-old Midtown East bi-level Irish pub Eamonn’s Bar and Grill closing in March. McAleer’s will close its doors on May 7, and the farewell notice on Facebook has...
The billion dollar burger chain’s newest meat-free test is a flop
Vegetarian patties — discs made of legumes or potatoes — have existed for millennia, while vegetarian burgers, in their modern forms, have been readily available from local grocers for decades. So it’s surprising that even in an era when meat-free fare is widely viewed as mainstream fare, America’s most prominent fast food chains haven’t really found space for a permanent, nationwide plant-based burger. Theoretically, if the highly paid corporate chefs of Big Food can find a way to make questionable cuts of cow not taste terrible, vegetables should be less of a problem.
There are, of course, a few notable exceptions. White Castle is testing out the ‘bleeding” Impossible slider in select cities; as I write elsewhere in the Eater universe, it would be great to see that patty go national. At Shake Shack, industry titan Danny Meyer’s rapidly expanding burger chain, there’s long been an meat-free option — but it’s not quite a vegetarian burger. That option is a fried a fried portobello mushroom stuffed with oozing cheese, essentially a fatty bar snack sandwiched between a bun (not that there’s anything wrong with that).
But as of Thursday, Meyer’s chain has started testing a proper vegetarian burger, which it’s serving at New York’s Astor Place, Midtown East, and Upper East Side locations. The patty, formed from a blend of black beans, brown...
The legal chemical compound is meant to be relaxing
Cannabis culture is infiltrating the NYC restaurant world: Operators — from ice cream shops like Van Leeuwen to the bar at The Standard — have begun to weave CBD, or cannabidiol, into ice cream, lattes, cocktails, and even fast-casual salad bowls. While players like pop-up vegan soft serve swirler Kokus experimented with CBD last fall, other more established spots are adding the oil more and more to edible fare as permanent menu items. Today on 4/20, more businesses are even capitalizing on the date to roll out specials, spiking things like chocolate fudge with the stuff.
The mainstreaming of CBD in food is newer to New York, where cannabis culture isn’t as far along as in states like Colorado and Oregon. Thanks in part to a growing number of U.S. states decriminalizing the plant’s consumption, and ongoing scientific research linking the botanical to an ever-growing laundry list of health benefits, the until-just-recently frowned upon “drug” is being recast in a positive new light.
For the uninitiated, CBD is cannabis’ legal, non-psychoactive chemical compound — a relative to THC (tetrahydrocannabinol), the illegal stuff that will get you high. Thanks to its purported therapeutic abilities to fight inflammation, counter pain, and alleviate anxiety, CBD is increasingly being used by chefs and baristas throughout the city. Experts say to start with...
Plus, the MoMa files a lawsuit against a cafe in LES — and more intelHigh Line food vendors announced
It’s time for food on the High Line, and the lineup this year features some new options, like coffee joint Boogie Down Grind Café, Venezuelan street-style hot dog spot Perros y Vainas, and Italian panini vendor Tastalu. They will join returning vendors La Sonrisa Empanadas, La Newyorkina, L’Arte del Gelato, Melt Bakery, People’s Pops, and Terroir at the Porch. The High Line food vendors will open on April 21st from 1 p.m. to 7 p.m. for the High Line’s annual kick-off event.Closings and coming attractions
Middle Eastern chain Chickpea has closed its outpost at 210 East 14th St., and the East Village outpost of froyo shop 16 Handles is temporarily closed for renovations. Meanwhile, Brooklyn-based coffee shop Hungry Ghost is set to open its seventh location in NYC. The new Hungry Ghost is opening in the Gotham Market at the Ashland, which recently nixed four of its six vendors. Chelsea’s Donut Pub is opening a second location at 740 Broadway, at Astor Place. It’s expected in the fall.Museum sues cafe over name and logo
The MoMA has filed a lawsuit against LES cafe MoMaCha, alleging that the new cafe is infringing on its trademarked name and that MoMaCha’s logo is too similar to its own. While MoMaCha serves matcha,...
Also, Greek pastries and the reappearance of the hot dog torta
Three Great Cheap is a weekly series from critic Robert Sietsema that seeks to find and popularize New York City’s most interesting and inexpensive food in the five boroughs and beyond. Find the back catalog here. Also consult the bigger cheap eats guide, with maps, walking tours, and other resources.
Plus, a bowling alley with pizza is coming to LES — and more intelBrooklyn Museum to launch David Bowie-themed dinner series
David Bowie has been sweeping the city ever since the Brooklyn Museum landed the final showing of the worldwide “David Bowie is” exhibit. There are now Bowie-themed MetroCards, and BKW by Brooklyn Winery in Crown Heights has a full list of Bowie-themed cocktails. Now the Brooklyn Museum’s full-service restaurant The Norm is launching a four-night dinner series that highlights the influence of Berlin, Tokyo, Philadelphia, and London on Bowie’s music and career. Each dinner focuses on a different city with four courses made by Saul Bolton, The Norm’s chef with Michelin cred. The dinners run April 22, May 20, June 10, and July 1. Tickets can be purchased here and are $95 including exhibit admission or $75 for just the dinner.Fried chicken at Beatrice Inn
Angie Mar’s Beatrice Inn now has a late-night bar snack that’s priced way lower than a lot of the restaurant’s meaty offerings. The new three-piece buttermilk fried chicken with spicy honey snack is $15 and available Sundays from 5:30 p.m. to close and all other evenings from 10 p.m. to 1 a.m. For the rest of this week, the restaurant is also offering half-off splits of Gosset Blanc at the bar for those who want some Champagne with their chicken.Bowling bar with a...