🚕 Radio Bakery’s New Location

Good Morning, NYC!

This edition is packed with exciting updates from the city’s ever-evolving food scene.

A beloved Israeli chef is making waves with his first NYC wine bar, offering a carefully curated selection in Greenwich Village.

Restaurant owners are pushing for year-round outdoor dining, arguing that seasonal restrictions hurt business and limit economic growth.

A Top Chef alum is bringing a Haitian-inspired French culinary experience to one of the city’s most iconic department stores.

Brooklyn’s hottest bakery just opened a second location, and the lines are already stretching down the block.

And a viral bagel sensation continues its rapid expansion, with a new spot near Penn Station that’s sure to draw crowds.

Let’s dive in!

Eyal Shani Opens First NYC Wine Bar in Greenwich Village

Israeli celebrity chef Eyal Shani has expanded his New York City empire with the launch of Shmoné Wine Bar.

Located at 65 West 8th Street, the new spot sits next to his Michelin-starred restaurant, Shmoné.

This marks Shani’s first venture into the wine world, with a carefully curated list featuring selections from France, Italy, and Germany.

Glasses start at $16, while bottles begin at $60, with an emphasis on small, family-owned wineries.

The food menu includes Jerusalem bagels, a cheese plate, and “Jewish deviled eggs,” all designed to pair perfectly with the wines.

Shani, known for his bold flavors and Mediterranean influence, calls wine “liquid poetry” and aims to create a space for intimate connections.

The wine list is curated by Yonatan Chaitchik, reinforcing Shani’s dedication to high-quality, artisanal products.

Shmoné Wine Bar operates Monday through Saturday from 5 p.m. to 11 p.m., accepting only walk-ins.

This opening adds to Shani’s growing NYC footprint, which includes nine restaurants across the city.

Later this year, he plans to open a new Miznon location in Rockefeller Center’s food court.

Advocates Push for Year-Round Outdoor Dining in NYC

Restaurant advocates are calling for outdoor dining to be allowed year-round in New York City.

Currently, restaurants must remove outdoor dining setups from December through March.

Many owners say the seasonal restrictions create financial strain, especially for small businesses.

Sara Lind, Co-Executive Director of Open Plan, says the costs of dismantling and storing outdoor structures are a burden.

NYC Comptroller Brad Lander supports year-round outdoor dining, citing its economic benefits and job creation potential.

Ali Sahim, owner of C&B Cafe, says his business depends on outdoor seating since he has no indoor space. Without it, he struggles to afford rent and keep his business running.

The City Council previously imposed seasonal limits due to concerns about abandoned dining sheds and neighborhood quality-of-life issues.

Advocates argue that with better regulations, year-round outdoor dining could be a lifeline for struggling restaurants.

What do you think?

Chef Gregory Gourdet Brings Haitian-Inspired French Cuisine to NYC’s Printemps

Parisian department store Printemps is opening a new location at 1 Wall Street this month, featuring five dining venues.

Queens-raised chef Gregory Gourdet is leading the food program, blending French cuisine with influences from former French colonies.

Gourdet, known for his work in Portland and appearances on Top Chef, incorporates his Haitian heritage into the menus.

Café Jalu will serve pastries made with Haitian chocolate and a rich Haitian hot chocolate with coconut milk.

Salon Vert offers mussels escabeche and French sardines paired with plantain chips.

Maison Passerelle reinvents cassoulet, swapping traditional beans for black-eyed peas with Creole seasoning and smoked sausage.

The Red Room Bar and Champagne Bar round out the dining options, offering cocktails and refined small bites.

Printemps aims to redefine department store dining with this ambitious culinary lineup.

CEO Laura Lendrum sees it as a way to blend hospitality and retail in a fresh, post-pandemic shopping experience.

With 55,000 square feet of space, Printemps hopes to attract both shoppers and food lovers alike.

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Radio Bakery’s New Prospect Heights Location Draws Massive Crowds

Radio Bakery has officially expanded beyond Greenpoint with a new location in Prospect Heights.

Located at 186 Underhill Avenue, the bakery opened its doors on March 3 and has been met with overwhelming demand.

Customers are lining up for over an hour to get their hands on its sought-after pastries.

The menu includes favorites from the original location, such as the “everything” breakfast focaccia and rhubarb and custard croissants.

New offerings include a matcha mango morning bun and a sweet peas sandwich with mint, feta, and lime on focaccia.

The long lines haven’t deterred fans, many of whom say the wait is worth it for the bakery’s high-quality goods.

Radio Bakery’s expansion highlights its growing popularity and Brooklyn’s continued love for artisanal baked treats.

With its success in Greenpoint and now Prospect Heights, Radio Bakery’s influence on the NYC pastry scene is only getting stronger.

PopUp Bagels Expands Again with New Penn Station Location

PopUp Bagels, the viral sensation, is opening a new location near Penn Station by the end of March.

The shop will be at 7 Penn Plaza, adding to its rapidly growing presence in NYC.

Since launching its first city location in April 2023, the brand has expanded to the Upper West Side, Upper East Side, and Long Island.

PopUp Bagels is known for its smaller, crispier bagels, which resemble a French baguette rather than the traditional New York style.

The bagels are sold unsliced and meant to be “ripped and dipped” into various schmears.

Menu options include everything, poppy, sesame, salt, and plain bagels, alongside scallion cream cheese, specialty butter, and classic cream cheese.

Founder Adam Goldberg started PopUp Bagels in his Connecticut backyard during the pandemic, and it has since developed a cult following.

The brand has collaborated with big names like Dominique Ansel and Cup Noodles, further cementing its status as a foodie favorite.

Despite some debate over its authenticity, the long lines show that New Yorkers can’t get enough.

With this new Midtown outpost, even more commuters and tourists will get to experience the hype.

Thanks

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