When one restaurant’s doors close, another’s open in fast-paced New York City, and every Friday, we’ll fill you in on what opened up around town. This week: a matcha-centric cafe opens in Williamsburg, seafood makes its way to West Harlem, and three brothers are serving up their unique roasts in Brooklyn.
Boilermaker, 13 First Avenue
Located in the former Golden Cadillac space, Boilermaker is a new bar from many of Golden Cadillac’s previous partners. Bar master Erick Castro has curated 20 cocktails for the menu, as well as a variety of beers and cocktails on tap. And yes, the bar’s namesake boilermaker, a shot of hard liquor and beer, will be available to order.
Brewklyn Grind, 557 Myrtle Avenue, Brooklyn
Founded by three brothers, Brewklyn Grind is now brewing coffee. The passion project started when the Farrelly brothers began roasting beans in their apartment as an attempt to create the perfect cup of joe. Eventually, the hobby became a business, as BKG beans hit the market in several stores. The café offers not only coffee but also beer, wine, and food.
BTH, 712 West 125th Street
A new restaurant called BTH, which stands for “By the Hudson,” is serving a menu of lobster tails, oysters, jumbo shrimp, and other sea fare in West Harlem. Owners Fernando Reynoso and Giulio Tata plan to soon offer a weekend brunch accompanied by live jazz.
Matchabar, 93 Wythe Avenue, Brooklyn
The first specialty matcha café in New York City, Matchabar is the brainchild of Graham and Max Fortgang. After falling hard for matcha tea, the pair decided to open up a place that serves everything from matcha milkshakes to matchaccinos to matcha guacamole.
Ralph’s Coffee, 711 Fifth Avenue
Ralph Lauren shoppers can now caffeinate while pursuing the brand’s flagship location. Ralph’s Coffee is Ralph Lauren’s first coffee shop. The café also offers pastries, branded mugs and T-shirts, and sandwiches.
Sachi, 713 Second Avenue, 212-297-1883
Located in Midtown East, Sachi is a pan-Asian restaurant from Chef Andy Yang. When we spoke to Yang earlier this week, he told us that the food is an “eclectic combination of different regions of Southeast Asia.” Diners will find everything from sushi to pad Thai to dim sum on the menu. James Beard Award-winning chef Pichet Ong has created the dessert list, which includes caramelized ginger custard, sesame and milk chocolate ice box cake, and yuzu meringue pie. Sachi is currently open for dinner nightly.
This article from the Village Voice Archive was posted on September 19, 2014