🚕 Bacon Egg & Cheese Prices Skyrocket

Good Morning NY!

Today, we’re exploring a wave of culinary innovation and resilience across the city.

A new Vietnamese spot is bringing a rare regional take on phở to Union Square, while a beloved Brooklyn institution finds new life under fresh ownership.

The rising cost of eggs is hitting NYC’s iconic BEC, forcing some bodegas to get creative.

Meanwhile, a chef’s personal journey fuels the opening of a Druze restaurant in Chelsea, and a new Industry City eatery aims to redefine elevated dining.

A lot to chew on, so let’s dive in!

Bánh Anh Em Brings Nam Định-Style Phở to Union Square

A new Vietnamese eatery, Bánh Anh Em, has opened near Union Square, introducing New Yorkers to a unique regional take on phở.

Chef Nhu Ton and co-owner John Nguyen are showcasing Nam Định-style phở, a version known for its peppery, fish sauce-enriched broth.

Ton, inspired by a 2022 visit to Nam Định, sought to recreate the flavors she discovered by importing a specialized noodle-making machine from Vietnam.

Their noodles are made in-house using a blend of basmati, broken rice, and leftover cooked rice, giving them a distinct texture.

The broth, simmered for 12 hours, is rich with multiple cuts of beef and seasoned with black pepper from Ton’s hometown of Buôn Ma Thuột.

Beyond phở, the restaurant serves bánh cuốn (steamed rice sheets) and regional variations of bánh mì.

Their Haiphong-style bánh mì features a smaller baguette with pâté and pork floss, while the Nha Trang version includes fish cake.

To ensure authenticity, they bake their own bread in-house.

With a dedication to traditional Vietnamese flavors, Bánh Anh Em is a must-visit for phở lovers in NYC.

Ferdinando’s Focacceria Finds a New Owner After Sudden Closure

Ferdinando’s Focacceria, the 121-year-old Sicilian staple in Carroll Gardens, has found a new owner just one month after its unexpected closure.

Frank Buffa, who has run the beloved eatery since 1975, decided to retire due to health concerns and lingering financial struggles from the pandemic.

Rather than let the historic restaurant fade away, Buffa chose local restaurateur Sal Lamboglia to take over.

Lamboglia, known for Café Spaghetti, Swoony’s, and Sal Tang’s, plans to preserve the restaurant’s legacy while making some modern updates.

Classic menu items, including the panelle sandwich and Sicilian pasta dishes, will remain.

The restaurant’s old-world charm and nostalgic decor will also be carefully maintained.

Lamboglia sees the takeover as an honor and wants to ensure Ferdinando’s continues to be a neighborhood institution.

The reopening will balance tradition with contemporary touches to meet today’s dining expectations.

For longtime fans of Ferdinando’s, this marks a promising new chapter for one of NYC’s oldest Italian restaurants.

Bacon, Egg, and Cheese Now $10?

New York’s beloved bacon, egg, and cheese sandwich is feeling the impact of rising egg prices.

As we’ve covered previously, inflation and a severe avian flu outbreak have led to a nationwide spike in egg costs.

Many bodegas have been forced to raise prices, with some BEC sandwiches now surpassing $10.

For New Yorkers who rely on the classic breakfast staple, this increase is hard to swallow.

Some bodegas are experimenting with plant-based egg alternatives to keep costs down.

Just Egg, a mung bean-based substitute, has been introduced in select locations.

While these alternatives offer a solution, they don’t quite replicate the taste of real eggs.

For now, New Yorkers will have to decide whether to pay the premium or find breakfast elsewhere.

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Nova Festival Survivor Opens Druze Restaurant in Chelsea

Israeli-Druze chef Raif Rashed has opened Taboonia, a Druze restaurant in Chelsea, as part of his healing journey.

Rashed survived the October 7, 2023, Nova music festival attack by Hamas, where he lost many friends and was left with survivor’s guilt.

The restaurant, located at Sixth Avenue and West 29th Street, began as a food stall at the Grand Bazaar on the Upper West Side in 2024.

Taboonia serves authentic Druze dishes, including bourekas, pita labenah, za’atar, chai tea, and saj bread.

Rashed, who previously served in the Israel Defense Forces, hopes to use food as a way to connect with people and share his culture.

New Yorkers have embraced the restaurant, with support coming from followers of Israeli actress Noa Tishby, who shared Rashed’s story.

For Rashed, Taboonia is more than just a restaurant—it’s a symbol of resilience and a step toward healing.

Confidant Brings Elevated Dining to Industry City

Industry City is getting its first full-service restaurant with the opening of Confidant on March 19.

Helmed by Roberta’s alumni Brendan Kelley and Daniel Grossman, the new spot aims to offer a refined yet approachable dining experience.

The menu leans into New American cuisine with a focus on seasonal ingredients and local sourcing.

Standout dishes include tuna prosciutto with mushroom garum, trout mousse on sourdough, and grilled sunchoke with sabayon.

Larger plates feature dry-aged steak with compound butter, a crown of duck with brown rice vinegar agrodolce, and a prawn pot pie.

Confidant’s 65-seat dining room blends industrial elements with cozy touches, including a lounge area with a leather couch.

The space was once a pickling facility, adding to the character of its Industry City location.

Kelley and Grossman hope Confidant becomes a go-to destination for both workers and visitors looking for something beyond fast-casual.

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