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New Restaurants on the Radar: Inakaya, Trigo Kitchen, Souen
By
John Del Signore
Published Mar 3, 2009
Modified Mar 3, 2009
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By
John Del Signore
Published Mar 3, 2009
Modified Mar 3, 2009
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As if print journalism's implosion wasn't stressful enough for Times employees, they can now get yelled at during their lunch hour, at this new "theatrical" Japanese Robatayaki restaurant in the ground floor of their headquarters. According to the press materials, employees at this grill house—which is insanely popular in Tokyo—are instructed to greet guests with "a chorus of welcoming yells... Before even seated, there are more shouts and responses unleashed by the flock of floor and kitchen staff... This continues from when the first drink is ordered, and throughout the evening." There's paddling, too; the yakikata ("grill-persons") arrange your food on plates and then thrust it across a wide counter to diners, using sturdy wooden paddles a couple of meters long. 231 West 40th Street, (212) 354-2195
Trigo Kitchen: This take-out counter is a new addition to Trigo, the big, beautiful Mediterranean-inspired brasserie that opened in TriBeCa in January (photos). Located adjacent to the restaurant, the "Kitchen" offers homebodies a chance to try chef Michael Garrett's cooking at a lower price point. Mediterranean salads and sandwiches are emphasized here, with options ranging from Moroccan Shrimp with Red Onions and Chermoula on Sourdough, to Proscuitto with Roasted Pepper and Manchego on a Country Baguette. Trigo Kitchen is open for breakfast, too, starting at 7 a.m., and their Smoked Salmon and Potato Mustard on Dark Rye sandwich sounds mighty appealing. To wash it down, there's also a full espresso bar and an extensive tea selection. 268 West Broadway at Sixth Avenue, (212) 925-1600
Souen: The popular macrobiotic restaurant is opening a third location in the East Village today. At 26 seats, this outpost is smaller than the others, and, according to Grub Street, is dedicated to all-natural, organic ramen: "You’ll be able to chose your type of noodle (wheat or rice), broth (organic chicken or vegan/vegetarian), and base (kale; dried seaweed; seitan; or wok-fried and shredded burdock, carrots, and lotus roots in soy sauce)... Bowls will range from $10.50 to $13.50 (cash only), and the hours will likely be from 5:30 p.m. till 11 p.m. on weekdays and noon till 1 a.m. on weekends." 326 East 6th Street, (212) 388-1155
Tagged
inakaya
new
opening
restaurant
souen
trigo
John Del Signore
Originally from the Albany area, John Del Signore has called NYC home since 1995. In addition to his thousands of meticulously-crafted bespoke blog posts for Gothamist, his writing has also been published in The Awl, Deadspin, The Nervous Breakdown, and performed at The Brick Theater in Brooklyn.
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Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
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