More Upscale Fast Casual on the Way

If you like Thai food, Pranakhon on University Place is VERY good.

From the Observer:

Jason Scherr, owner of the cafe that the New York Press named best new coffee shop in 2008, has signed a lease for about 1,600 square feet at 123 Fourth Avenue, between 12th and 13th streets, in which he will open his third Think Coffee by the end of the summer, according to Jason Turner, his broker at Zelnik & Company Real Estate. Think is taking the space of the closed Panorama Galleries on an otherwise rather shoddy block that just happens to be steps away from N.Y.U.’s Third Avenue North dorms and its soon-to-be-completed new dorm on 12th Street.

Think Coffee’s two other cafes are at One Bleecker Street and 248 Mercer Street.

“Think Coffee thought it was an emerging street that had some upside,” Mr. Turner said. “Rents are significantly lower than on Broadway or University, so he can be within the Union Square submarket without having to pay Union Square rents.”

So which end of Union Square is this?

Shanghai Square on 13th St. is now open for breakfast, serving traditional Chinese fare such as dim sum, Shanghai soup dumplings, and scallion pancakes. Is this innovative marketing or desperation? Is this bagel-and-croissant neighborhood ready for something so exotic at 8 in the morning?

As Chris Cannon, formerly a partner in Convivio and Alto, prepares to return to Manhattan this fall with a new restaurant called All’onda,  In a market crowded with salumi boards, how will this new venture fit in or stand out? To get some perspective, Eater.com asked Chris:

What’s the difference between All’onda and every other Italian restaurant in New York? I think we’re taking…effectively, what we’re trying to do is take Venetian cuisine that’s always been a cuisine that is a meeting point of a number of different cultures — as most cuisine actually in Italy is — and Venetian cuisine has always been a meeting point with Eastern cuisine and culture.  I think that what we are trying to do is basically take Venetian cuisine and a lot of seafood cuisine in Venice and take a very sophisticated Japanese lens and apply it to traditional Italian cuisine. So, I would say that you take a traditional dish and really not changing the basic components of traditional Italian cuisine, but changing in the sense that you’re taking the same ingredients and treating them a little bit differently and making them more modern, more interesting.

Curious about how the renovation of Union Square is proceeding? The Villager has all the details here. The bottom line: on schedule.