Yelp is unimpressed with its other location on Canal Street, but LoveMi Yogurt will try its luck at 4th Ave. and 13th Street.
This quarter, a new wave of sit-down restaurants and bars opened in Union Square, doubling the openings in this category for 2024 year-to-date compared to the same period last year. Notable newcomers include jazz club and Japanese whiskey bar Midnight Blue, from the team behind top cocktail bars Martiny’s and L’Americana, and Amo Seafood, a new favorite for Italian coastal cuisine. 17th Street has blossomed into a culinary destination. The newest arrivals are the highly acclaimed Peruvian restaurant Mission Ceviche and the Vietnamese gem
La Dong, which join the notable 2024 arrival Kanyakumari. Alongside beloved staples Lillie’s, Pasta Eater, and Laut, this vibrant street is your go-to spot for an unforgettable meal.
Crumbs Bakery on University and 13th has closed…for the second time.
Eater reports:
The 40-year-old icon Gotham Bar and Grill has shuttered again — this time for good. Earlier this year, it was the victim of a cyberattack in which it lost $45,000. “The restaurant could not claw back from the theft,” owner Cassandra Csencsitz said of the decision not to reopen. “The goal was to go back to our investors to reopen this fall, and time just kept going by until it became clear we could not reopen this fall or for the holidays. It is over,” she told writer Andrea Strong. This is the second permanent shutter since 2020, with Gotham closing permanently the first round in 2020 — after 36 years — before reopening in 2021. In 2019, Victoria Blamey took over the kitchen from longtime chef Alfred Portale. Chef Ron Paprocki, a former Gotham pastry chef, most recently led the kitchen.
Soon to arrive on University Place, our first boba tea shop. Soon we’ll bey trying He He Cha.
Over on East 12th St., it was Piola, the Brazilian pizza place, and now it’s Ribalta, the Italian pizza place. And it’s a pizza school, too. UrbanDaddy writes:
There are book smarts.
There are street smarts.
And then there are pizza smarts.
Today, we’re going to focus on that last one.
Also, we’re going to eat a bunch of pizza pies.
So let’s enroll at Ribalta, the only pizzeria in New York with three different types of ovens and its own university (but alas, no football team), now open.
Bottom line, this restaurant is really quite absurdly serious about pizza. The dough: imported from an Italian mill and aged 48 hours before baking (we’ll let you imagine what this does to a crust). The tomatoes: all San Marzano and all hand-crushed. The ovens: plentiful, varied and powerful.
Yes, these master pizzaiolos/fusspots felt it was necessary to install three different ovens in the place. Brick. Wood-burning. And stainless-steel convection. Reason #1: to bake your sausage-and-sage pie precisely the way God intended. Reason #2: the syllabus required it.
See, when this place is not standing in as the prototypical Friday night date spot, it’s doubling as the city’s first Scuola Italiana Pizzaioli—an esteemed pizza school that’s been around in Italy since the ’80s. So eventually you’ll be able to register here for classes, seminars and lectures on the science of the slice.
Assuming you scored high enough on the pizza SATs.