New York mag critic finds top-notch seafood at the Fulton
“Delicious little nickels of delicately sliced scallops,” “an almost perfect” octopus tentacle, “enlivened” fluke crudo, and sea bass en croûte that’s “a thing of beauty” are just a few of the dishes that the New York magazine critic enjoyed at the Fulton, chef Jean-Georges Vongerichten’s newest seafood spot at the Seaport. It’s pricey, and kind of hard to get to, but Adam Platt is a fan, calling the restaurant one of the best seafood restaurants to open in New York City in the past decade or so.
LA pizza chain opens in NYC — and more openings, closings, and coming attractions
In Williamsburg, Los Angeles-based pizza chain MidiCi, which allows for lots of customization to its Neapolitan pies, has opened at 174 North Fourth St. It’s the first New York location for the company, which has locations across the country.
On the Lower East Side, the owners of Black Cat LES are opening Sour Mouse in the basement level of 110 Delancey St., a game room with wine. And in Midtown, American seafood restaurant Redeye Grill is reopening after a fire last year. It’s been renovated and includes a new bistro called 888 Cafe & Bar in part of the space at 890 Seventh Ave.
On the Upper West Side, the Starbucks at 60th and Broadway will close on July 22, while Hiroo Sushi nearby is already closed. But Indian restaurant Sapphire has found a new location at 2012 Broadway and will reopen in September.
Lots is happening in the East Village: NuNoodle has a new name and look, called Nightmarket, while upscale sports bar the Ainsworth is eyeing 299 Bowery; the Ruffian Wine Bar owners are taking over the Eddy space; and Meatpacking pizzeria the Woodstock is expanding to 99 Third Ave. Plus, Asian seafood spot AMA Raw Bar will open at 190 Ave. B, while “American Polynesian” restaurant the Pineapple Club is headed for 509 East Sixth St. A bookstore with a cafe called Book Club will open at 197 E. Third St.
Hanon is a welcome udon newcomer in NYC, critic says
Williamsburg udon restaurant Hanon gets more praise, this time from The New Yorker. This udon is “springy” and “thinner” than other versions around town, Jessica Henderson writes, especially the green version that’s “especially lovely and herby, without feeling like health-food pasta.” Stick to the simpler dishes, which “are arguably the most impressive,” like the “satisfying and restorative” chicken udon and “smoky and surprising” fried burdock root. It’s the second positive review for Hanon, which recently scored two stars from the Times.
Senator Chuck Schumer steps into the Grubhub drama
Senator Chuck Schumer is weighing in on the Grubhub drama — which recently unveiled that the delivery service charges restaurants bogus fees for non-orders and sets up dummy websites without them knowing — and asking that the federal Small Business Administration send a report to Congress about it, as well that the Federal Trade Commission look into it as a potentially “unfair trade practice,” the Post reports. This new development comes after city councilman Mark Gjonaj sent a letter last week to New York attorney general Letitia James asking to open an antitrust investigation into the company.