AvroKO's Cali-Style Genuine Superette Bringing Juice Cocktails and Big Chefs to Nolita

The team at AvroKO (the group behind Saxon + Parole, Public, and several other well-like Nolita spots) are just a couple weeks away from opening Genuine Superette, their casual California-style restaurant on Grand Street. It's an offshoot of Genuine Roadside, the burger spot the group operates inside the Hell's Kitchen food hall Gotham West Market, and at a basic level should serve a menu similar to the one found there – think burgers, chicken sandwiches, and fish tacos.

But the team is also beefing up the menu for this standalone version with some help from a few big players, pushing it more towards the California-healthy style that's all the rage these days. Brad Farmerie, who's the executive chef at Saxon + Parole and the Michelin-starred Public, is adding a few extra items, like quinoa salad, and carrot ginger soup, to the menu. Eben Freeman, the adept mixologist who recently signed on to be AvroKO's beverage director, is designing a menu of juices, some spiked with bitters or tinctures, which will be served both on their own and mixed into cocktails. On the less healthy end, Sam Mason, the ice cream genius behind Oddfellows, will also be lending his flavors for a brioche ice cream sandwich pressed in a waffle iron.

Meanwhile, the team also plans to bring on a rotating lineup of guest chefs, who will each create a special for the menu. No word on the full list, but the first one is a big one: Paul Liebrandt, who's been busily at work on a few mystery projects since the Elm shuttered last month. He'll serve a fish and chips, which will likely resemble the one that was on the menu at the Elm, and, most notably, will serve as "a trial run for something else he's working on down the line," according to AvroKO reps. Does this mean Liebrandt is working on a fast-casual fish and chips concept? Fast-casual is, after all, what all the cool kids are doing these days. Stay tuned for more on that.

In the meantime, Genuine Superette opens April 15 for breakfast, lunch, and dinner. A few weeks later, a basement level space will also open beneath the restaurant, but it's still unclear how that will be different from the main event.