![]() The owners posted a note, saying, among other things: “Tomoe Sushi on 172 Thompson Street in NYC served many loyal customers from across the world for 39 years and is closed for good. In November we reported that the beloved Tomoe Sushi had closed. The founder, Alessandro Morani, has worked with a team to build a patented pasta machine, producing traditional pasta in a non-traditional way. This restaurant has roots in Parma, in the Emilia Romagna region of Italy. The menu allows you to mix and match pasta shapes and sauces, as well as other fillings and toppings. Maestro Pasta (102 MacDougal Street near Bleecker Street) is the restaurant’s second location (the first opened in FiDi in 2018). SOME OF THE WARM, SEASONAL WINTER OFFERINGS at Silver Spoon Cafè. This is the first outpost of Pastificio Di Martino outside of Italy. There is also a take-out counter for those who prefer their pastas to go. A casual dining area called “La Tavola” features traditional pasta dishes, while the more experimental “The Oval” pasta bar offers multi-course pasta tasting menus with innovative preparations. Hand-made whimsical pottery is also available for purchase. Over a hundred dried pasta shapes are available in the shop, along with advice on which to use for a particular recipe. The newest restaurant to open at Chelsea Market is La Devozione which is owned by Pastificio Di Martino, a century-old pasta maker from Gragnano Italy. La Devozione Chelsea Market 9th Avenue between 15th and 16th Streets The Ovenly Cookbook is available for purchase at the shop. And There’s Cake!” The bakery is known for its Brooklyn Blackout Cake, and I will definitely return to try the pistachio cardamom loaf. The website describes the business as follows: “Founded and led by women. The bakery plays with sweet and salty combinations, such as the Salted Chocolate Chip which I tried and liked, but found not quite as good as the ones at Chip (I later found out it is a vegan cookie which could be the problem). This is the fifth location of the bakery chainlet, and its first Manhattan location. To read more about the food, see Hannah Reimann’s review on page 19.ĥ23 Hudson Street between Charles and West 10th Streets No plastic packaging is used, and the soda (Boylan’s) comes in glass bottles. All the food is made from scratch and is of very high quality. The eclectic food options are displayed on steam tables, and the menu changes from breakfast to lunch to dinner. He is from California, but his family has roots in the south, and that is reflected in some of the dishes, like cheese grits, biscuits and sausage gravy, and fried chicken. The talented chef, Floyd Chattman had been with the restaurant group City Nights Hospitality at 48 Lounge, a cocktail lounge and event venue in midtown before he joined the Silver Spoon team. The owner, Gulzira Jumabekova, was in the hospitality business in New York but moved to Scottsdale, Arizona for a year, where she ran a similar spot before returning to open Silver Spoon. OpenĢ04 West 14th Street between 6th and 7th AvenuesĪ new concept in take-out has opened in the old Dirty Bird space. ![]() Bleecker Street continues to see lots of activity. Pasta restaurants and women-owned and run businesses are the themes this month.
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