Bars + Restaurants

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Midtown Sake Temple Sakagura Opens an Outpost in the East Village

(Photo: Daniel Maurer)

When Robataya NY closed at the end of last year, the East Village lost one of its most distinctive restaurants, where barefoot cooks grilled food behind a semicircular bar and served it to diners with long paddles. But the establishment’s owners are turning lemons into lemonade, or rather rice into sake: Robataya has quietly been replaced by another beloved restaurant, an East Village outpost of Sakagura.

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With Two New Cafes, These Coffee Subscription Services Are No Longer Just Mailing It In

787 Coffee. (Photo: Daniel Maurer)

Subscription boxes have been all the rage for years now, offering anything from cocktail ingredients to stuff to supposedly empower you when you’re single, delivered to your door on a recurring basis. Even beloved salami slingers Katz’s will bring pastrami to your doorstep every month. Now, some subscription companies have decided to branch out by opening physical storefronts in addition to their delivery services. Two coffee companies that offer subscriptions for whole or ground beans, Eleva and 787 Coffee, are both opening cafes this week, in Williamsburg and the East Village respectively.image.gif

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A Montauk Magazine Just Brought a Pop-Up Dive Bar to the East Village

(Photo: Summer Cartwright)

The trendy elusiveness of a pop-up and the grungy walls of a dive bar have combined to make The Boneyard, a spot in the East Village that’ll stay alive until October 6.

Unlike current pop-ups in the city, like Rihanna’s SAVAGE X FENTY lingerie brand, or Supreme’s exclusive day-only spots, The Boneyard is brought to you by a media outlet. Whalebone Magazine— a Montauk-based “publisher of fine prints,” according to its website– is behind the project. On the heels of its dive-bar issue, the outlet, which has an “about” section comprised of a few sentences and a “Nicholas Cage Losing His Shit” video, teamed up with Seagram’s 7 to really celebrate the grunge and grease of America’s favorite hole-in-the-walls.

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How Mo Rahmati Went From Uber Driver to Best Rookie at the Food Vendor Awards

“I’m the only person selling these dumplings on the street,” says Mo Rahmati as he dishes up some of the last of his steaming mantu, labor-intensive Afghan dumplings. He often sells out, and business is only going to get busier. Saturday, at a celebration of street food on Governor’s Island, his Nansense cart won the Vendy Award for the Best Rookie of 2018.

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At This Queer Venue, Check Your Notion of Gay Bars (and Your Cell Phone) at the Door

(via 3dollarbillbk on Instagram)

3 Dollar Bill opened this summer near the Montrose L stop as the largest queer venue in Brooklyn. “We should be proud of ourselves that we opened it, because a lot of people tried and didn’t succeed,” co-owner Brenda Breathnach said. She and her partners, who also own the East Village gay bar Phoenix, spent two years trying to get the new venue up and running.

“Up until the last day, we weren’t sure whether this place could open.”

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Ace’s Bowery ‘Micro Hotel’ Announces Restaurant, Opening Date

(Photos courtesy of Sister City)

Earlier this year the folks behind the Ace Hotel chain announced that they were converting a former Salvation Army shelter on the Bowery into a minimalist “micro hotel” inspired by ““the functional perfection of Finnish saunas, Japanese bento boxes, rock-cut cliff dwellings of prehistory and John Cage’s 4’33.” Now we’re told Sister City, as the new hotel chain will be branded, will open in January with a restaurant, Floret, helmed by the owner of Carroll Gardens’ acclaimed Battersby.

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At Sauce’s New Pizzeria, You Can Dunk Your Slices

(Photos courtesy of Sauce)

The East Village needs another pizzeria like a white pie needs extra cheese, but the latest one, Sauce Pizzeria, comes with a twist: True to the place’s name, slices and pies are served with a side of sauce.

You may know Sauce as a popular Italian restaurant on the Lower East Side. Owners Adam Elzer and Perry Rahbar will be offering some of that spot’s specialties (spaghetti bolognese, etc.) at this new spinoff. But the star of the menu is thin-crust pizza made with sourdough and organic malted flour.

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