10 Vital Facts About Matt Abramcyk and Super Linda

Today the Times checks in on Matt Abramcyk, the Tribeca restaurateur who first made a name for himself running doomed club the Beatrice Inn, and his most ambitious project to date, Super Linda. For those without the time/attention span to read the whole thing, here's a crib sheet:

1) Super Linda will open this Monday on West Broadway and Reade St.
2) It includes two floors, 5,000 square feet, a subterranean lounge, and a takeout operation.
3) The chef is John Martinez, an alum of the Jean-Georges Vongerichten empire and also the chef at Abramcyk's Tiny's nearby.
4) The menu will feature ceviches and grilled meats and means to "replicate the smoky, juicy, charred feasts 'de la parrilla' found across Argentina and Uruguay."
5) There will be a "Jewish-Mexican hybrid taco," featuring pastrami.
6) Like many restaurants these days, it will be decorated with tchotchkes and ornamentation found at the Brimfield Antique Show in Massachusetts.
7) Abramcyk has chatted with Geoffrey Zakarian about someday collaborating on a Midtown project.
8) His experience with the Beatrice Inn was so stressful he went to the hospital with anxiety attacks.
9) A quote: "We never want to be fine dining. I think that’s a business for lunatics."
10) Quote: "I don’t even know what 'hipster' is."
· On a Roll, Bringing a Downtown Attitude [NYT]
· All Coverage of Super Linda [~ENY~]
[Image: Michael Falco for The New York Times]