A Village preservation group on Monday called on the city’s Landmarks Preservation Commission to designate the interior of White Horse Tavern a landmark. In a letter to LPC Chair Sarah Carroll, the Greenwich Village Society for Historic Preservation (GVSHP) wrote that “the potential loss of the interior of this tavern from a recent change in ownership would be a devastating loss, not only to New York City, but to the country and the world.” The request comes less than a week after the 140-year-old West Village bar was sold to notorious landlord Steve Croman, who once served jail time for tenant harassment.
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A beloved 140-year-old West Village bar known for its famous poet and artist clientele has been sold. The new owner of White Horse Tavern, which opened on Hudson Street in 1880, is Steve Croman, a notorious landlord who served prison time for tenant harassment, as Jeremiah’s Vanishing New York first reported. And on top of that unsavory news, the historic bar will be run by restauranteur Eytan Sugarman, who recently made headlines for his copycat pepperoni slice at Made In New York that looks identical to that of Prince Street Pizza. But Sugarman told Eater NY he’s taking the bar’s historic details into account. “We are only focused on preserving the rich history and legacy of this iconic institution for New Yorkers,” he said.
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Photo by James and Karla Murray of the store in 2015 afte rthe original signage was replaced following the East Village gas explosion nearby.
Moishe’s, the beloved kosher bakery on 2nd Avenue, instantly recognizable by what the New York Times called its “stopped-in-time storefront,” has served its last hamantaschen. Owner Moishe Perl told local photographers James and Karla Murray that yesterday was the bakery’s last day, and that the entire building has been sold. In business since 1977, everything was baked on the premises daily. Moishe’s challah bread, rye bread, hamantaschen, rugelach, babka and sugar kichel were legendary.
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Coinciding with the first day of Women’s History Month, Grubhub announced on Friday that it is partnering with the James Beard Foundation to support initiatives that help advance women in the culinary field. Through the end of March, diners who order food on Grubhub can donate their change to the foundation’s Women’s Leadership Programs. And the delivery service company has added thousands of women-led restaurants to its nation-wide RestaurantHER map, which launched last year as the first of its kind.
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Since the early 2000s, a host of new health-conscious establishments have transformed the restaurant scene nationwide. While some of these establishments focus on serving exclusively organic or vegan fare, others have a mandate to deliver local and farm-to-table products. In the beginning, most of these restaurants were on the pricier side, but increasingly, even fast-food or quick-service restaurants are focusing on local and farm-to-table products. But this raises a question: In New York City, what exactly does local or farm-to-table mean? 6sqft investigated to find out how these concepts are being defined and what types of local products are most likely to end up on plates and bowls in our city’s restaurants.
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If getting to 23rd Street is tricky for you (or you’d just rather not deal with the Eataly tourists), another Italian food mecca will be opening on the Upper West Side this July or August. As 6sqft previously reported, GID Development Group tapped the Cipriani family to create a 28,000-square-foot “experiential food market” for their Waterline Square mega-development. After attending a recent Community Board 7 meeting, West Side Rag got more details about what the food hall will offer, including a full-service restaurant, pasta lab, bellini bar, and, of course, cheese shop.
Image of Sunken Lounge pre-construction in 2017, courtesy of MCR and Morse Development; Photo: Max Touhey
When its retro cocktail bar opens this May, TWA Hotel guests will be able to sip Sixties-style beverages in an expertly designed space. The Sunken Lounge will not only offer classic drinks like Old Fashioneds and Martinis but also views through its floor-to-ceiling windows of the 1958 Lockheed Constellation airplane parked outside. MCR and MORSE Development announced on Wednesday that Gerber Group, of Mr. Purple and The Campbell bar fame, will operate the restored Sunken Lounge, which will officially open on May 15, the same day the first guests will be welcomed to the hotel at John F. Kennedy Airport.
Drink it in
If you don’t have chocolate on the mind yet, you soon will with Valentine’s Day quickly approaching. And while there’s plenty of trendy treats out there–think mushroom chocolate bars and a $375 spiked hot chocolate–there’s nothing quite like keeping it simple with classic cacoa flavors and traditional cooking methods. Which is exactly the mindset behind the Institute of Culinary Education’s bean-to-bar chocolate lab, the first in the nation. James Beard Award-winning chef and ICE’s Creative Director/head of the chocolate lab, recently gave us a private lesson in chocolate making, from roasting and crushing the beans to tempering the final product. Ahead, watch this entire tutorial and learn about the machinery that makes it happen, what makes “real” chocolate real, and how you can get in on the action in the lab.
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View of estiatorio Milos’ outdoor terrace at the Shops and Restaurants at Hudson Yards, courtesy of Related-Oxford.
Another day, another round of news leading up to Hudson Yards’ March 15th opening date. This time, developer Related Companies is whetting our appetites with details about its dining collection. We knew the basics–celebrity chef José Andrés will operate a Spanish food hall and there will be outposts of already-popular spots like Estiatorio Milos, Momofuku, and Bouchon Bakery–but we’re now getting the official restaurant names and more details on their concepts. There are also a slew of new names joining the ranks, like sweets from William Greenberg Desserts, Li-Lac Chocolate, and Dylan’s Candy Bar and some more local favorites including Citarella, Blue Bottle Coffee, Bluestone Lane, and Van Leeuwen ice cream.
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Photo: Brett Beyer
When Hudson Yards opens on March 15th, New Yorkers will have plenty of big-name bites to nosh on, with 25 restaurant and food concepts from chefs like David Chang, Michael Lomonaco, Thomas Keller, Costas Spiliadis, as well as a massive Spanish food hall from José Andrés. And the latest to join the ranks is Union Square Hospitality Group‘s Danny Meyer (yes, the guy who brought you Shake Shack). The Wall Street Journal reports that Meyer will operate a 3,000-square-foot, 121-seat all-day cafe called Cedric’s on the ground floor of The Shed, Hudson Yards’ multi-use art center with a movable shell.
What we know so far