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Nishi's Impossible Burger Line, NYC’s Breakfast Taco Delivery Operation, and More Intel

The Bagel Shop introduces a new hybrid pastry, plus more news and gossip from around NYC

[The bar at Kappo Masa]
[The bar at Kappo Masa]
Daniel Krieger

The meatless, bleeding "Impossible Burger" brought opening night-style lines back to David Chang’s most divisive restaurant, Momofuku Nishi in Chelsea, this week:

Several Eater editors report that Nishi was dead as a doornail during lunch and brunch before this burger was added to the menu. But will the crowds persist? Is this Impossible Burger the dish that will turn Nishi into a perennially-packed restaurant along the lines of Noodle Bar or Ssäm Bar? Or is this just a passing fad? Only time will tell.

The Impossible Burgers are available from noon to 3 p.m. during lunch, and they're also offered during happy hour from 5:30 p.m. to 7 p.m. The patty is served with lettuce, tomatoes, special sauce, and pickles on a potato bun with fries on the side for $12 (American cheese is an optional $1 add-on). A vegan version is also available upon request, and this week, the kitchen was serving an off-the-menu patty melt iteration as well.

— A new location of Whole Foods is headed to the landmarked Art Deco building at One Wall Street in the Financial District. It’s slated to open sometime in 2018.

Gwyneth Paltrow is distancing herself from Goop, the lifestyle brand for people who want to live like Gwyneth Paltrow. At the Sage Summit in Chicago this week, Paltrow told the crowd: "My dream is that one day no one would remember that I have anything to do with it....How can I separate myself from the brand? — and I think it’s going to be more its own brand." In the past, the Academy Award-winning actress has used Goop to recommend her favorite NYC-area restaurants, including Blanca.

A native Texan named Liz Solomon recently left the advertising world to open a breakfast taco catering operation out of Industry City called King David Tacos. The tacos are $4 a pop, and the minimum delivery order is 100 tacos. Solomon has no immediate plans to open a restaurant serving these tacos. She tells Grub Street: "I just don’t think that New Yorkers are ready to go to a breakfast-taco place often enough."

The Williamsburg bakery that gave birth to the rainbow bagel is now serving another novelty pastry. The Bagel Shop’s "mufgel" is a hybrid of a muffin and a bagel, and it looks gross. A Gothamist reporter who sampled the beast offers this instant assessment: "This is much more of a dessert than a breakfast, and bagel seems to be the recessive gene in this particular creation."

— Here’s a photo of the Four Seasons Pool Room post-auction, from architecture critic Paul Goldberger:

The owner of Austin’s Ale House and Bourbon Street in Kew Gardens got tangled up in a stock fraud scheme orchestrated by Wall Street investment banker Sean Stewart. After being granted immunity, bar owner Mark Boccia told a jury that he received stock tips from Stewart’s dad, Robert, who was receiving insider information. Boccia explained in court: "[Robert] approached me and said he had a good short-term stock he thought was going to go up....He asked me to purchase some options for him. I said, ‘Sure Bob.’ It wasn’t that much money." The Post notes that Robert Stewart pleaded guilty to making the investments, but his son Sean claims that he didn’t know his dad was making the illegal trades.

— A new juice bar/sandwich shop from the owner of Wholesome Factory is slated to open on restaurant-starved Roosevelt Island next summer.

— Amanda Cohen of Dirt Candy will create the dishes on the pinxtos menu at Huertas in the East Village on Monday, August 1. Cohen will be serving tomato tarts, carrot sliders, and zucchini takoyaki.

Earlier this week, the owner of Kew Gardens coffee shop Odradeks announced that he was going to close the cafe. But now a new owner has swooped in to save the coffee shop. The name and decor will stay the same, and the cafe will continue to host live music and events.

— And finally, here’s how to make three of April Bloomfield’s vegetable dishes: