At last, it’s Halloween week and if you’re not peeping leaves, cute costumes, or an homage to beloved icon the pizza rat, what are you even doing with your life? Eating out in NYC, we hope.
So, before the Village Halloween starts and the Thriller dancers strut up 6th Avenue, there’s still time to try a new bar, restaurant, or new bite. This week we’re excited for the opening of two French brasseries in two different hotels, as well as an anticipated gelato “lab,” and a new destination sushi restaurant in Brooklyn.
heytea
In 2012, heytea created the first cup of cheese tea and the new-style tea category was born. In 14 years the brand has spread to nearly 4,000 locations worldwide, with over 35 domestically, and now, the company opened the first Gelato Lab+ in the United States. And yes, it’s in NYC.
The Gelato Lab+ is part of the “laboratory” model at heytea. Each module expresses tea in a different form including drinks, gelato, cakes, and baked goods. When an experiment is ready to stand on its own, the module graduates to a dedicated store format, such as Gelato Lab+. So, a heytea lab is a store with an experimental component, together with the brand’s classic drink menu. The new Union Square location is only heytea’s fourth lab-format store outside of China, following locations in Times Square, Toronto, and Bangkok.
“We’re excited to bring another lab to the city. New York has always rewarded curiosity, and it continues to be where we try new ideas,” said Jelynn Jiang, heytea’s senior brand manager for international markets. “We hope the Gelato Lab+ becomes the kind of neighborhood spot people return to for a favorite, while still checking the menu to see what we’re releasing next.”
At the new shop you can find heytea’s signature tea drinks along with a handful of made-in-store gelatos and sorbets featuring the brand’s signature tea bases and most-loved flavor combos. For example: Mango Coconut Sticky Rice gelato, Jasmine Yuzu Sorbet, and “Cement” Black Sesame Gelato. 863 Broadway, Union Square, heytea.com
Buddy & Son
The Lower East Side officially welcomes Buddy & Son, a new brasserie, café, and bar by Jake Epstein (the former opening executive chef at Gjelina New York) and Shelley Armistead (former CEO of Gjelina group). Located on the ground level of Ian Schrager’s Lower East Side PUBLIC Hotel, Epstein named the restaurant for his father.
The crux of the NYC menu is modern French brasserie fare. Some items feel like a casual night out, like the Mussels with saffron and fennel ($32) and Half Chicken with red wine jus ($39). Or, go fancy with thw Dover Sole or Steak For Two, clocking in at $110 and $225 respectively. The cocktail and wine list equally run the gamut in price. 215 Chrystie St., Lower East Side, buddyandson.co
MŌRE Sushi
Brooklyn restaurateur Oleg Novikov officially opened MŌRE Sushi on October 26 in the Sky Three Residences Club, a luxury apartment tower near Brighton Beach in Brooklyn. Until now, the modern pan-Asian restaurant with a la carte sushi has been in a soft-open phase, welcoming guests and neighbors over the last couple weeks.
With an open kitchen and a welcoming vibe, the restaurant is designed to be an option for dinner or drinks, and the approach is built around Japanese techniques and pan-Asian influences. Aside from a sushi menu, there are hot options including Takoyaki, Peking Duck Spring Rolls, Chicken Katsu, and Pineapple Fried Rice. To drink, look for premium sake, wines by the glass, and handcrafted cocktails. 2858 W. 5th St., Brighton Beach, Brooklyn, moresushico.com
GIUK
Named for the Korean word for “memory,” GIUK reflects the childhood experiences of owner Matae Lee and executive chef Austin Changki Jo, who grew up between Korea and the United States. The restaurant opened on October 27 in NYC.
During lunch service the menu centers around Korean comfort-food staples including customizable bibimbap and spicy soondubu stew. Plus, all lunch entrées come with three Korean banchan (side dishes). At dinner, main dishes include Citrus Velvet Shrimp in a lemon cream glaze and Slow-Braised Galbijim & Burdock Risotto.
On the drink side, beverage director Eunah “Chloe” Jeong paired modern techniques with Korean ingredients to come up with inventive cocktails like the Dirty Bong Bong (coconut and white rum, Bong Bong Grape Juice, lime, coconut jelly, and mint). 41 West 24th St., Flatiron, giuknyc.com
Delphine
Opening this Thursday October 29 in the Ace Hotel NoMad is Delphine, a new French brasserie in the former Breslin NYC space. Chef Jarett Brodie curated the menu of updated classics, which include Norwegian Spotted Trout with lemon beurre blanc and trout roe and a Lamb Burger with red onion jam, Fourme d’Ambert, and pommes frites (a nod to The Breslin).
The bi-level restaurant still has the great open kitchen views and the brass fixtures and distressed mirrors lend a lived-in, grown-up vibe. Look for the signature Delphine Martini, available with gin or vodka, and poured tableside from a chilled carafe. 16 W. 29th St., NoMad, delphine-brasserie.com
