“Love Armor”, a nationwide collaborative art project, will be on exhibition at the Brenda Taylor Gallery, 511 W. 25th St., NYC from May 14 until June 30th.
The Opening Reception is on Thursday, May 14th from 6:00 – 8:00 PM. I would love to greet my neighbors there that evening. All are welcome!
What: LGBT History of the East Village:
A Walking Tour
When: Sunday, June 26
12:00 – 2:00 P.M.
Where: meeting location available upon registration
Cost: free; reservations required
RSVP: rsvp@gvshp.org or 212-475-9585 ext. 35
Co-sponored by the Lower East Side History Project
Back in the 1880s queer and transvestite bordellos opened on the Bowery not far from the theaters where, 80 years later, Andy Warhol staged transvestite musicals for gay audiences. The East Village was home to the pre-eminent gay artists of the 20th century—Allen Ginsberg, Andy Warhol, Taylor Mead, William S. Burroughs, Quentin Crisp, Klaus Nomi, Keith Haring, among many more. On this walking tour, we will explore significant sites of gay history, along with the artists, writers, and musicians whose contributions dovetailed with LGBT culture. (More information)
One of New York City’s top sushi chefs is back with her well-received omakase pop-up. Oona Tempest will revive Sushi by Bae next month — except this time it will be a permanent sushi counter in Union Square.
Sushi by Bae initially began as a sister pop-up to David Bouhadana’s proliferating Sushi by Bou back in 2017, and the idea is similar here. She’ll open a six-seat counter at 118 East 15th St., near Irving Place, on May 1, with a Sushi by Bou to open at the counter’s other six seats later in the month.
Sushi by Bae will follow a timed format, with a 90-minute, 15-course Edomae-style omakase, priced at $110. Diners can expect pieces of fish sourced from both Japan and the U.S. like a Japanese sea bream aged in kelp, cuttlefish, rosy seabass, and Hokkaido uni, though the menu will constantly evolve, Tempest says. Joshua Batista, who has worked with Sushi by Bae partner Simple Venue for a while, will lead the beverage program, which includes cocktails — an unusual element for omakase.
Tempest’s Sushi by Bae brand began as a pop-up inside Bouhadana’s Sushi by Bou within Meatpacking’s Gansevoort Market in 2017. Tempest, 26, was an apprentice of the late chef and respected NYC sushi master Toshio Oguma, working under him at acclaimed Upper East Side restaurant Tanoshi Sushi.
Though she’s most recently spent time at high-end, pricey sushi counters like Shoji at 69 Leonard Street and Sushi Ginza Onodera, she aims to keep things more casual at her own restaurant. She plans to follow Oguma’s philosophy in that it shouldn’t cost New Yorkers “an arm and a leg to have good sushi,” she says, one of the reasons she’s pricing the 15-course menu at $110 — to make it “more accessible.”
Sushi by Bae is located in the same space as sports bar Sidebar, though it has a separate entrance. It’ll be open from Tuesday to Saturday with three seatings per night, at 6 p.m., 7:30 p.m., and 9 p.m. Reservations are now open.
Signs announcing “#SaltBae coming soon” have been plastered on a space at 220 Park Avenue South, near Union Square, where a location of Japanese chain Haru Sushi once stood. Salt-sprinkling, internet sensation Nusret Gökçe first brought his famed Turkish steakhouse Nusr-Et to NYC in January, opening a 150-seat restaurant in Midtown.
But if Gökçe is indeed responsible for this signage, it could be slated for something other than a steakhouse. In February, he announced plans for a new burger chain, to be aptly named Salt Bae, telling the New York Post he’s plotting multiple locations in Manhattan and Brooklyn. The signage on the space says just “saltbae,” accompanied by an illustrated version of the butcher.
Critics fell harshly on Nusr-Et, finding the theatrical dinner served overpriced, mediocre steaks. Eater’s own Robert Sietsema described the beef as “a little rubbery” and “low on flavor,” although Pete Wells from the Times seems to have enjoyed his dining experience, going as far as calling the steak “terrific.”
The chain has over a dozen locations around the world, but only one other U.S. location exists in Miami, according to its website.
The Greenwich Village Society for Historic Preservation reports:
At a meeting for affected property owners last night, the Landmarks Preservation Commission unveiled two small study areas for potential proposed historic districts in the East Village — one on Tompkins Square North and one centered along Second Avenue between Houston St. and St. Marks. This is a preliminary step in their consideration of these districts; the next step will be a public presentation and hearing before Community Board #3’s Landmarks Subcommittee on Thursday, May 12 at 6 pm at BRC, 30 Delancey Street, btw. Chrystie and Forsyth Streets.
Now taking reservations, the latest location of Serafina, at University and 12th.
Gothamist reports:
A cereal saloon? In Union Square?? In this economy??? Not anymore, I’m afraid: The Kellogg’s NYC cafe, a large windowed box where tourists could pay too much to eat cereal suspended in midair, has closed. “Closed abruptly,” according to Eater, its empty husk reimagined as a holiday pop-up slinging fancy donuts.
The Kellogg’s NYC website confirms the closure: “We are sincerely thankful for the support of all our great guests of this unique cereal experience,” it screams in all caps. “While Kellogg is busy creating the next adventure, the Union Square Space will be open as a White Box space through our partner Co.Create NYC for events.”
If, in turn, you were wondering what a White Box space is, here’s some start-up word salad for you to digest: “The White Box is where brainstorms become brand activations, product innovations become pop-ups, fever dreams become private parties.” (On which most of Union Square would theoretically be able to spy, considering the whole storefront is glass.)
In June of 2016, Kellogg’s NYC opened its first cereal cafe in Times Square, offering tourists bowls of refined carbohydrates for the totally-reasonable-what-do-you-mean price of $6 to $8. The menu had been enhanced by Christina Tosi of Momofuku Milk Bar, possibly to justify the price, I guess? Anyway, the venture’s perhaps improbable success prompted a move to a bigger space overlooking Union Square in 2017, a boom year for Instagrammable cereal, for whatever reason. Located at 31 East 17th Street, the new digs were more than five times bigger than the old ones, according to Eater. Kellogg’s dropped prices — $1.50 for your basic bowl of Frosted Flakes (a family-sized box of which currently costs $3.79 at Target) or Special K; $4 for a jazzed-up bowl with toppings — but this more affordable fare does not appear to have done the trick.
Kellogg’s NYC did not address Gothamist’s questions about the reason for the departure, so we can’t say for sure what prompted the closure. Still, a slew of better-established businesses have vacated the neighborhood in recent months and years, typically citing rents rising at wildly unrealistic rates. Coffee Shop shuttered in October 2018, to be replaced by a Chase Bank and by CHLOE. In January, Blue Water Grill closed its doors, a spokesperson for its owner (an actual billionaire) explaining, “Even though this is one of New York’s most successful restaurants, it can’t be successful with a $2 million plus rent.” In 2017, popular eatery Republic announced its impending relocation, due to the mounting financial burden of a Union Square lease, and in 2015, Danny Meyer explained that he had to move his Union Square Cafe because of “untenable rent escalations.”
Meanwhile, demand for Kellogg’s product has reportedly been waning across the board. Without knowing exactly how much it costs to rent a centrally located sky lounge, one designated specifically for the consumption of Frosted Mini Wheats and their ilk, it’s hard to guess at the overhead Kellogg’s NYC faced. It seems reasonable to expect, though, that the rent would be high — too high, even, for Big Cereal to justify?!?! What have we come to??
But take heart, my Froot Loops, because a statement from Kellogg’s suggests the brand isn’t done with you yet:
We have been lucky to have wonderful support from cereal fans and media alike. We are committed to continuing to bring more unique and engaging experiences to Kellogg’s cereal fans in the future. Kellogg has loyal, passionate fans that constantly seek the chance to interact with our iconic brands. We believe this includes in-person experiences that push the imagination and provide unexpected opportunities to experience cereal, something they’ve been connected to their entire lives, in a completely new way. That was our belief when we opened the first café and fans have responded positively and asked for more ever since. Stay tuned for updates on our next chapter!