Marco Canora has temporarily closed his bar in the old Terroir space, Fifty Paces, with plans to reopen the storefront on Thursday as a new concept called Zadie’s Oyster Room. It was only on Sunday that Canora began renovations on 413 E 12th Street in preparation to open Zadie’s, his bar near Hearth that will serve as an homage to the oyster rooms of the early 1900s. Fifty Paces opened less than a year and a half ago.
At Zadie’s, Canora will serve oysters in a variety of styles including pickled, fried, broiled, baked, steamed, and poached. The chef tells the New York Times that he doesn’t understand why cooked oysters aren’t more of a trend in New York. Seaweed will be another major component on the menu at Zadie’s: "I almost called it an oyster and seaweed room," says Canora. "I thought that would be cute and cool. I kind of wimped out and didn’t do that." Zadie’s will offer a selection of beer, wine, and lots of bubbles.