🚕 Bryant Park Gets Sued

Good Morning NY!

Today’s newsletter has a little bit of everything.

We’re exploring some unexpected mashups redefining fusion cuisine and a major legal showdown brewing at one of Midtown’s iconic dining spots.

We’ll dive into a bold dish making waves far beyond Chinatown. Also, new high-profile French restaurant is setting up shop in the West Village.

And finally, a fast-food favorite is leaning into a very pickle-centric makeover.

Grab your coffee—this one’s worth the read.

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Pastrami Bao? Queens' San Wei is Redefining Fusion

San Wei, a food-court stall in Queens Center Mall, is making waves with its bold approach to fusion cuisine.

The menu blends Chinese flavors with New York deli staples, offering everything from pastrami sandwiches to hand-pulled noodles.

The owner, who doesn’t define San Wei as a strictly Chinese restaurant, prioritizes making "what is good."

One standout is the pastrami bao, which combines cubed pastrami, mustard, and chile crisp in a fluffy steamed bun.

It’s a rich, spicy, and slightly tangy bite that feels both familiar and completely unexpected.

Their hand-pulled noodles, including the fiery Chongqing variety, also showcase deep, flavorful broths and fresh ingredients.

The half-pound pastrami sandwich may not rival Katz’s, but it holds its own as a delicious and satisfying option.

San Wei isn’t stopping there—new experiments like churros and shrimp Alfredo with hand-pulled noodles are in the works.

Bryant Park Grill Battles Jean-Georges Takeover in Court

Ark Restaurants, the longtime operator of Bryant Park Grill, is suing the Bryant Park Corporation (BPC) over the restaurant’s lease.

The lawsuit claims the bidding process unfairly favored chef Jean-Georges Vongerichten and Seaport Entertainment.

Ark alleges that Jean-Georges’ team won the lease despite offering $1 million less in annual rent.

The suit also accuses the BPC of giving the new operators special perks, including extended hours and a $2 million renovation subsidy.

Ark’s CEO, Michael Weinstein, argues that BPC President Dan Biederman is treating the public park like his personal business.

The lawsuit warns that the transition could lead to the loss of 250 jobs and a year-long restaurant closure for renovations.

Ark also questions whether Seaport Entertainment is financially stable enough to run the restaurant, pointing to losses at their Tin Building venture.

The BPC has not commented on the lawsuit but doesn’t seem to be reconsidering.

Sauerkraut Fish Takes Center Stage in NYC’s East Village

A new restaurant called Sauerkraut Fish has opened on Third Avenue, bringing a Sichuan favorite, suancai yu, into the spotlight.

The dish features snakehead fish poached in a rich broth with pickled mustard greens, creating a bold mix of tangy, spicy, and umami flavors.

At $26, the portion is generous, and it’s clear from the steady stream of orders that this is the restaurant’s star attraction.

Suancai yu became popular in Chongqing in the 1980s before spreading to Chengdu, but it has rarely been the main focus of a non-Chinatown eatery in New York.

The restaurant joins a growing wave of specialized fish stew spots, including Nai Brother and Fish with You.

It also arrives as the global chain Tai Er expands into NYC, bringing its own spicier, peppercorn-heavy version of the dish to Flushing.

While Tai Er’s approach is refined and intensely flavorful, Sauerkraut Fish stays true to a saltier, more traditional take.

With suancai yu popping up in more neighborhoods, this once-niche dish may be on its way to becoming a citywide favorite.

Le Chêne Brings Elevated French Dining to the West Village

Chef Alexia Duchêne is opening her first solo restaurant, Le Chêne, in the West Village this spring.

Located at 76 Carmine Street, the restaurant will showcase refined French cuisine in an intimate setting.

Duchêne was previously the founding chef at Brooklyn’s Margot but left after a month when the owners pivoted toward a more casual concept.

Now, she’s bringing her own vision to life, with her husband and co-owner, Ronan Duchêne Le May, managing the front of house.

Le May, who has experience at Cafe Boulud, will also curate an extensive wine list to complement the menu.

The restaurant’s opening comes amid a growing resurgence of French dining in New York City.

Recent openings like L'Abeille, Maison Close, and Le Gratin have signaled renewed interest in classic and modern French cuisine.

With Duchêne’s pedigree and a prime West Village location, Le Chêne is set to be a major addition to the city’s French dining scene.

Popeyes Gets Pickled with New Menu

Popeyes has officially launched a limited-time Pickle Menu to mark April Fools' Day 2025.

The menu features items like the Pickle Glaze Sandwich, Pickle Glaze Wings, Fried Pickles, and Pickle Lemonade.

To promote the launch, Popeyes transformed its flagship Times Square restaurant.

The space was decorated with pickle-themed visuals, and the restaurant’s signage was turned green to match the new concept.

They even introduced an ASMR booth for guests to experience the signature crunch of the pickled items.

Chef Amy Alarcon, VP of Culinary at Popeyes, explained the menu’s goal to combine vibrant acidity with crispy textures and Louisiana flavors.

Chief Marketing Officer Bart LaCount shared that what started as an April Fools' joke evolved into a full-scale pickle-themed experience.

From the restaurant's new look to the pickle-focused social media campaign, Popeyes is embracing all things pickled for a limited time only.

If you’re in the mood for something tangy and crispy, this might be the perfect time to swing by.

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