Get ready for a ton of new steakhouses this fall
This fall will bring an influx of steakhouses to New York City, the Times reports, many with a spin on the classic genre. Merakia coming to the Flatiron will have a Greek bent, while Salt Bae’s version is more Turkish at Nusr-Et in Midtown. Over in downtown Brooklyn, SaltBrick Tavern will employ Himalayan salt slabs in its aging process, while up in Harlem the Cecil will be revived as Cecil Steakhouse, with Southern flavors in a steakhouse setting. Finally, Butcher & Banker will give meats beyond beef a shot in Midtown, and Holy Ground adds smoked meats to the menu in Tribeca.
Kronnerburger makes a return to NYC
Oakland’s top burger is making its juicy return to New York City with a Kronnerburger pop-up at Greenpoint’s Achilles Heel this Thursday, August 31. Expect some “very aged” ribeye burgers, patty melts, Impossible cheeseburgers, a surprise musical guest, and more, starting at 6 p.m.
A new lease on life for past NY restaurants
Bond 45 and La Goulue will return from the dead, the Times reports. After closing in January 2016, Italian tourist favorite Bond 45’s massive new home in the Hotel Edison on West 46th Street will open this October. Plus, nearly a decade after its shutter, La Goulue will revive its classic French fare at 29 East 61st Street this October.
Williamsburg’s impending food hall announces more vendors
In addition to Di Fara taking up counter space at the upcoming North 3rd Street Market — set to arrive in October — there will also be a butcher shop and sandwich shop from A&E Supply Co, vegetarian Mexican from JaJaJa Mexicana, Peruvian fare from Mission Ceviche, and drinking vinegars from Sweet Road Bevs.
Some switcheroos on the East Side
Say goodbye to Fat Baby, the shitshow of a bar in Hell Square, which closed this past weekend after 12 years. Owner and notorious Hell Square promoter Rob Shamlian reportedly finally found a buyer for the space, who plans to make it more upscale.
Become a steakhouse pro
In preparation for all these new steakhouses, here’s a primer on popular cuts of beef: