When one restaurant’s doors close, another restaurant’s doors open in fast-paced New York City, and every Friday, we’ll fill you in on what opened up around town this week. This week: a highly anticipated bagel shop lives up to the expectations, a wine bar finds a home stateside, and a Northern Spanish restaurant opens in the East Village.
Barchetta, 461 West 23rd Street, 212-255-7400
The former La Promenade Des Anglais space in Chelsea is now Barchetta, an Italian seafood restaurant. Esca’s Dave Pasternack has created a menu with items like sea scallops and roasted chickpeas, salmon and dandelion-walnut pesto, and whole grilled local porgy.
Black Seed, 170 Elizabeth Street, 212-730-1950
On Wednesday, Black Seed bagel shop opened to the public after much anticipation. Owners Noah Bernamoff and Matt Kleigman created Black Seed as an attempt to merge the best of the Montreal and New York-style bagels. The result is a smaller-than-you-might-be-used-to wood-fired bagel with a lot of flavor. Black Seed is currently open until 4 p.m. daily with the goal of soon becoming a 24-hour enterprise.
Brazilia Café, 684 Broadway, 212-858-0732
When we spoke to Brazilia Café owner Malcolm Stogo back in March, he told us, “We have the only coffee in Manhattan, I believe, that comes from beans we actually own,” says Stogo. “It comes from our plantation in Brazil. Our coffee is truly seed to cup.” Stogo had purchased a coffee plantation from a friend in Brazil. But the café isn’t just about coffee; it also serves juice, food, and dessert. Brazilia Café is open from 7 a.m. until 10 p.m. daily.
Café El Presidente, 30 West 24th Street
Monday marks the opening of Tacombi’s newest addition, Café El Presidente. The café is much more than just a café: Its large space also serves as a taqueria, tortilleria, and market. Come by for fresh juice and coffee in the morning, or swing by for tacos at lunch or dinner. Leave with fresh tortillas made in-house. A few select grocery items will also be available for purchase. The space resembles that of its sister restaurant, Fonda Nolita, but it’s a little more slick — an effort by owner Dario Wolos to better fit into the neighborhood.
Heartwood, 184 Eighth Avenue, 646-476-5458
Donatella’s Stefano Ferrara pizza oven is back in business at the newly opened Heartwood. Daniel’s former bread baker Nick Fiorentino is adding unusual toppings to the pie such as duck confit and pulled rabbit. And if you aren’t in the mood for pizza, former Lever House chef Bradford Thompson is manning the kitchen whipping up dishes like whole roasted black bass and crisp skin chicken.
Huertas, 107 First Avenue, 212-228-4490
Former Gramercy Tavern chef Jonah Miller brings us Huertas, a Northern Spanish restaurant in the East Village. Pinxtos (which is a Basque word for finger foods) can be picked from servers that come by the bar, or you can eat in the dining room with a $52 prix fixe menu that offers four courses. We spoke to Miller earlier this week, and he told us, “We want people to feel like they’ve been here before.” Huertas is open for dinner everyday except Mondays.
The Eddy, 342 East 6th Street, 646-895-9888
Jack’s Luxury Oyster Bar chef Brendan McHale has opened The Eddy. The East Village restaurant on Curry Row has a small menu with items such as ricotta gnocchi, pastrami beef tongue, and tea cured chicken. The restaurant is open for dinner.
La Compagnie des Vins Surnaturels, 249 Centre Street, 212-343-3660
According to La Compagnie des Vins Surnaturels Owner Benjamin Sormonte, “When you’re younger, you drink more hard liquor. Now, we like the refined aspect; we enjoy a little bit more the nice meal and nice wine. So why not open a wine bar?” And that he and his partners did. The first location opened in Paris, followed by a second in London, and now an outpost in New York City. La Compagnie des Vins Surnaturels boasts a selection of 600 wines from around the globe. Chefs Armand Arnal (La Chassagnette in Arles, France) and Tibor Kogler (Telepan, MP Taverna) are dishing out small plates to match.
This article from the Village Voice Archive was posted on April 25, 2014