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38th St.) on the ground floor of Hotel Hendricks, will highlight Australian fare with Asian influences. Madeline Sperling, most recently chef de cuisine at the Nomad, will offer up Eastern Mediterranean fare with luxe elements, like a lobster tagine. An expansive outdoor patio will overlook the plaza.Įlsewhere in the complex, Zou Zou’s in the Pendry Hotel (85 Manhattan West Plaza), is also focusing on hearth cooking. Former Vic’s chef Hillary Sterling will be in the kitchen, and proteins and seasonal veggies cooked over an open-fire hearth will be on the menu. I was able to build a 5,500-square-foot restaurant by the water with a retractable roof. That couldn’t have happened on Park Avenue.” In October, Danny Meyer’s Union Square Hospitality Group will open the 120-seat Ci Siamo (100 Manhattan West Plaza). “The buildings in Midtown West are new and fresh with lots of open and green space. “There is a massive shift in the epicenter of New York,” said Levy. Fresh off the success of buzzy Lola Taverna, Will Makris and Cobi Levy will extend the summer vibes with a New England-style lobster shack on the Hudson called Jibs (350 11th Ave.) coming in September.

Hudson Yards was just the beginning for the rebirth of the West 30s as a dining destination. Westward expansion Jibs is a colorful seafood shack with a lively atmosphere, right on the Hudson. Elsewhere, some of the city’s long-beloved carb purveyors are expanding.Ĭhelsea favorite Patisserie Chanson is debuting a Tribeca location (355 Greenwich St.), and Rockefeller Center is getting outposts of Breads (1230 Sixth Ave.), known for its sublime chocolate babka, and haute doughnut maker Dough (10 Rockefeller Plaza). “We had no idea so many people would want to buy from us, but I make croissants using a Parisian recipe that takes four days,’’ boasted Gautier. L’Appartement 4F, opening in Brooklyn, will offer both croissants and an ingenious mini croissant cereal. The couple started selling baguettes and croissants through social media from their fourth floor Cobble Hill apartment during the pandemic now they’re set to open their own storefront in Brooklyn Heights in November called L’Appartement 4F (115 Montague St.).

#Rebelle nyc review software#

“The fact that it’s been so hard to travel to France makes these pastries even more in demand.’’ Also looking to meet that demand are software engineer Gautier Coiffard and his wife, nurse Ashley Coiffard. The just-opened Marvelous by Fred stocks its pastry cases with an array of French confections, including its signature Merveilleux.

“New York palates have gotten more sophisticated and now they are craving more unique and international breads and desserts,’’ the company’s North American president and baker, Antoine Jacques, told The Post. The massive space will feature a half-ton chandelier and open kitchen where you can watch the confections being prepared. Parisian patisserie Marvelous by Fred has just unveiled a US flagship (1001 Sixth Ave.), serving the merengue-and-cream cakes known as merveilleux in an assortment of flavors and sizes, along with croissants and buttercream waffles. Thankfully, there are more and more options to satisfy the collective hunger for bready and buttery delights. The vaccine has proven totally ineffective at curbing cravings for glutinous goodies. Have a look at the biggest trends and openings in the months to come. Old favorites are reopening, big-name chefs are making bold moves, fast casual is getting fancy, and carbs rule supreme. After months and months of restaurant closures and uncertainty, things are on the upswing this fall with a flurry of exciting debuts. The summer sun may be setting, but there’s lots on the horizon. Midtown is back-ish, and other exciting NYC restaurant trends we’re watching for fall Power lunches have returned to NYC - and now they’re actually boozy and fun The 15 best flatware and silverware sets of 2022, from Oneida to LenoxĬapri in the Carib: Inside Antigua’s ritzy Italian yachting hub