We’re a little more than halfway through the month and already Halloween costumes are popping up (both humans and pets) all over NYC. Before the parades and parties, there’s still time to book at table and try somewhere new.
This week we’re excited for noodles galore, naturally-leavened sourdough loaves, the arrival of hot British import Strakers, and, for the cardamom bun lovers, a famed Danish bakery in Chelsea.
Straker’s
Thomas Straker has brought his London-based Straker’s to Grand Street in SoHo, the first state-side version of the four-year-old concept. The new place took over the former (and iconic) Lucky Strike space, and opened October 10.
“Moving to New York is a massive move for the brand Straker’s [and] something I’ve thought about for a long time,” said Straker, who was born in the United States and raised in Herefordshire, England. “I’m going to do everything in my power to make sure that this restaurant is a success and people have the best night of their lives when they eat with us.”
Overall, Straker’s NYC offers a menu of stripped-down, seasonal ingredients and dishes cooked in a wood-fired oven. Highlights include Lucky Lime Oysters with vinaigrette, a Red Shrimp and Foie Gras Tostada, Bluefin Tuna Belly Carpaccio, and Langoustines with gremolata and brown butter.
Inside the restaurant, look for an open kitchen, a brighter, more natural palette than its predecessor, and artwork by Keith Haring and Damien Hirst (among others) on display. Playful details throughout the space reflect the spirit of Straker’s and more than one nod to Lucky Strike. Not a detail is missed and even the bathrooms are stunning, wrapped in floor-to-ceiling marble with mirrored surfaces. 59 Grand St., SoHo, strakers.nyc
Boogie Bakery & Bistro
Delmonico’s Hospitality Group, parent company of the historic steakhouse Delmonico’s, opened Boogie Bakery & Bistro last week in Washington Heights. The all-day bakery serves breakfast, lunch, and dinner six days a week, with sourdough bread at the heart of the menu. Look for fresh breads and focaccia baked on site, as well as sandwiches, sourdough pasta, and other bakery and bistro dishes.
“We built Boogie to be a neighborhood restaurant first,” said owner Dennis Turcinovic. “You walk in, you smell the bread, and you know it was made here today. Real sourdough has always come down to flour, water, salt, and time. Time has always been the hard part. It’s what makes good sourdough slow to make and costly to buy. Our process removes that barrier without cutting corners, so we can bake fresh all day and keep prices fair.”
Boogie’s has an open kitchen where guests can watch the team shape and bake each loaf from the counter, and this opening is part of a states-wide expansion. 4015 Broadway, Washington Heights, boogielabnyc.com
Jeju Noodle Bar
Jeju Noodle Bar is a creation of chef Douglas Kim (Per Se, Gordon Ramsay, Bouley, Nobu), and the first noodle bar in the United States to get a Michelin star. The acclaimed chef first opened in NYC in the fall 2017, and now, he’s taking over Nolita, with an Elizabeth Street outpost that opened last weekend.
The highlight at Jeju is ramyun and the simple Korean dish gets made with chef Kin’s gourmet touch. The experience is comfort food with an unexpected, and yet traditional, twist. In Korean, Jeju means “skill,” “talent,” or “ability,” and that will be on full display at this new locale. Expect the same ramyun and myun dishes at the new Nolita outpost, and a few new additions not available in the original West Village location. 204 Elizabeth St., Nolita, jejunoodlebar.com
La Cabra
Last weekend, La Cabra, the Danish import known for excellent coffee and cardamom buns, opened a new café and bakery at Lantern House in Chelsea. Set just beneath the High Line, the design of the new bakery takes its cues from the railway above, with curves, furniture, and upholstery inspired by the Danish IC3 train and featuring textile by Danish designer Nanna Ditzel. Menu items include espresso drinks, filter coffee, pastries, sourdough bread, and seasonal products. 515 W. 18th St., Chelsea, us.lacabra.com
Yume Ga Arukara
Meaning “because I have a dream,” Yume Ga Arukara is a Japanese udon restaurant opening in NYC on October 21. Founded in 2017 by Juan Carlos Vidal and chef Tsuyoshi Nishioka, longtime friends who worked together at Japanese restaurants in Boston, the two opened their first location in Cambridge, Massachusetts and gained national attention in its first year. Since then, Yume Ga Arukara has developed a devoted following and is frequently cited as one of the top-rated udon restaurants in the United States.
Yume Ga Arukara softly opened the noodle bar on October 4, and this new Fifth Avenue location will feature an open kitchen, allowing a glimpse into the restaurant’s labor-intensive udon approach. Udon—thick, soft and chewy white strands made from wheat flour, salt, and water (unlike ramen noodles, which contain egg)—is the standout here and signature dishes include udon hot or cold, with beef, made either spicy or not. The recipe stays true to the original, from the noodles to the 12-hour broth. 271 Fifth Ave., NoMad, yumegaarukara.com
