High Line food vendors announced
It’s time for food on the High Line, and the lineup this year features some new options, like coffee joint Boogie Down Grind Café, Venezuelan street-style hot dog spot Perros y Vainas, and Italian panini vendor Tastalu. They will join returning vendors La Sonrisa Empanadas, La Newyorkina, L’Arte del Gelato, Melt Bakery, People’s Pops, and Terroir at the Porch. The High Line food vendors will open on April 21st from 1 p.m. to 7 p.m. for the High Line’s annual kick-off event.
Closings and coming attractions
Middle Eastern chain Chickpea has closed its outpost at 210 East 14th St., and the East Village outpost of froyo shop 16 Handles is temporarily closed for renovations. Meanwhile, Brooklyn-based coffee shop Hungry Ghost is set to open its seventh location in NYC. The new Hungry Ghost is opening in the Gotham Market at the Ashland, which recently nixed four of its six vendors. Chelsea’s Donut Pub is opening a second location at 740 Broadway, at Astor Place. It’s expected in the fall.
Museum sues cafe over name and logo
The MoMA has filed a lawsuit against LES cafe MoMaCha, alleging that the new cafe is infringing on its trademarked name and that MoMaCha’s logo is too similar to its own. While MoMaCha serves matcha, coffee drinks, and pastries, it does also exhibit art in the space. But MoMaCha responded to the claim by saying that it is a cafe and not a museum and isn’t intending to compete with the world-famous MoMA.
A dinner series in Brownsville
The Brownsville Community Culinary Center, which the Times deemed “Brooklyn’s anti-gentrification restaurant” is launching its first guest chef dinner series. In addition to lecturing students at the culinary center and doing kitchen demos at the Marcus Garvey apartments in Brownsville, the chefs will host a ticketed dinner for $75 per person. The first dinner, taking place on May 9th, will be hosted by Michael Twitty, who will cook dishes inspired by his cookbook The Cooking Gene. Tickets are available here. Guest chefs will also choose a signature dish to put on the restaurant’s menu for a week.