Yes, yes, it's me... We have been opened two weeks this Sunday. It has been a lot of work and a life long dream.. We could not be more happy or more exhausted.. We are a gourmet shop, a craft beer bar, a full bar, a cheese shop, a restaurant and we have some really nice outdoor seating.
We have started with a small but, well rounded bar menu. We have everything from homemade porchetta sliced thin and made into sandwiches, to bone marrow with toasts and garlic jam, to mackerel with radicchio and a pork skin crostini with pistachio butter. Anyone who remembers some of the things I have made on the dinner thread will be very familiar with our menu any surprised by some new stuff we recently created.
Alicia, Miss A and I tons of menu items that we have created @ www.nybiteclub.com over the years.. We have introduced or will be introducing those items as well. We also look forward to informing our Bite Club members that we are opened.
I don't really know what is going on now.. We are officially opened but, it's our soft opening.. Which means, we are opened but, not opened, opened. We are having a grand opening either on my birthday July 7th, or July 10th.. This means we will be informing press and having lots of joint ventures with our suppliers whether it be beer events, cheese events, or just a lot of sampling from our food vendors.. We want to do a lot of fun and interesting things in our space..
Anyway, i hope to see you all down here at some point.. Would love the support and of course your feedback..
Happy to answer any questions.
We have an amazing beer list:
It's a pork belly potato. stuffed with raclette
soft shell crab blat:
caviar potato the other day: stuffed with black cod collar.
pork belly with melon "hash" ( i know, i was disappointed when i was told it had to be virgin)
we carry some really awesome breads.. For example, we have Mazolla's lard and spinach bread everyday.
It's been 130 hour work weeks and despite the time i spend in there, i have forgotten to take photos of the entire place..
Porchetta sandwich with broccoli rabe and parm:
Ason, I keep planets in orbit.