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DOH Temporarily Shutters Fraunces Tavern and E.A.K. Ramen — and More Intel

Plus, new details on The Aviary’s debut

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Fraunces Tavern
Fraunces Tavern
Mark G./Yelp

The Department of Health doesn’t mess around

Historic Financial District bar — it opened in 1762! — Fraunces Tavern has been temporarily shuttered by the Department of Health. Though owners are saying it’s due to structural issues with the old building, which may certainly be true, the DOH scorecard also points to a myriad of sanitary violations such as vermin, flies, improper food holding temperatures, and inadequate worker cleanliness. Management says the bar should reopen on Friday.

And another DOH shutter right now is for newbie E.A.K. Ramen, whose rep points to “kitchen equipment that did not meet set standards.” The iekei-style ramen shop, which serves a tonkotsu-shoyu blend and has positive early feedback, will reopen “ASAP.”

Modernist Chicago cocktail bar The Aviary inches closer to opening in NYC

A few new details are out about what to expect at The Aviary’s New York City debut. The science-forward Chicago cocktail bar from the Alinea team is set to open in the Mandarin Oriental this summer, and rather than focus on whiskey and chartreuse like the Chicago location, hard-to-find New York and Chicago spirits will be the main event here. Fingers crossed for lots of Malort face.

The new Artichoke Pizza has made its debut

After a two-alarm oven flue fire that closed its 328 East 14th Street location, Artichoke Basille’s Pizza has reopened in a bigger space right across the street at 321 East 14th. The new location will also stay open until 5 a.m. for everyone’s drunk munchies needs. The restaurant opened on 14th Street in 2008 when cousins Francis Garcia and Sal Basille left a family pizzeria on Staten Island to open this one, and it has since expanded into 10 locations.

Charleston chef Sean Brock is on quite the eating tour

In town for the annual insidery industry Welcome Conference, Mind of a Chef star and Southern chef Sean Brock has been eating around NYC. Stops included Brooklyn Fare and Gunter Seeger, both of which he raved about. As for takeaways from the conference, the theme this year was conflict and 12 chefs, such as Momofuku’s David Chang, Lupulo’s George Mendes, and Raines Law Room’s Meaghan Dorman, weighed in on that topic, right this way.

Mr. Purple home Hotel Indigo is for sale

After taking 10 years to build, the Lower East Side’s Hotel Indigo is for sale. It’s going for a whopping $176 million — $600,000 per room — which includes popular rooftop bar Mr. Purple.

Motel Morris adds midday meals

Now open for the requisite two months to practice, Chelsea’s Motel Morris has added lunch and brunch to its repertoire. Nothing earth-shattering here: Big salads and sandwiches are on the American lunch menu, while brunch focuses on eggs. The full menus are below for lunch (Wednesday through Friday from 11:30 a.m. to 3 p.m.) and brunch (weekends from 11 a.m. to 3:30 p.m.)

Prepare for Ramadan feasting at Rahi

An overnight brunch in honor of Ramadan will take place at the new West Village Indian restaurant Rahi (60 Greenwich Avenue) this Saturday, June 10. The meal, also called suhoor, is meant to prep people for the day of fasting ahead, and thus takes place from 1 a.m. to 4 a.m. All faiths are welcome to the $25 per person feast, which includes dishes such as egg paratha and banana leaf-wrapped chicken.

The 32nd annual Chefs Tribute is back

After raising over $900,000 last year to provide meals for aged New Yorkers, the Chefs’ Tribute to Citymeals returns for its 32nd year. Chefs like Daniel Boulud, Wolfgang Puck, Jacques Torres, and Marc Forgione are all cooking at the event this year, which takes place on Monday, June 12. Tickets here.

Steve Cuozzo has a bread gripe

The Post’s Steve Cuozzo has given a voice to an unfortunate evolution in recent dining history: the loss of free bread. In a 648-word rant, Cuozzo complains about the phenomenon, begging restaurateurs to bring it back. He’s not the only critic in town upset about it — Pete Wells penned an almost identical essay back in 2014.

Bread making 101

Speaking of bread, here’s how NYC pro bakers make the best of it:

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