dishes that capture the uniqueness and quality of their seafood offerings. The Good Batch: Owner and chef Anna Gordon is the mastermind behind the pop- ular Clinton Hill bakery, The Good Batch. Her latest out- post at Pier 57 will specialize

in the hearty cookies, ice cream sandwiches, and little cakes that have made her one of New York City’s foremost dessert experts. Ras Plant Based: Driven by the mission to connect communities to living foods by promoting sustainability, Romeo and Milka Regalli serve delicious and healthy plant-based food made from scratch. This second location of Ras Plant Based will feature some of the popular menu items from their original Brooklyn lo- cation, including flavorful bowls that are a hit at lunch time. *

Harlem Hops pretzel Right: Owners Kevin Bradford, Kim Harris, and Stacey Lee

Harlem Hops: Owners Kevin Bradford, Kim Harris, and Stacey Lee brought Harlem its first 100-percent African American-owned craft beer bar. Now the team is opening a new concept that will offer a welcoming space for small bites, socializing, and a collection of innovative, small batch beers. The loca- tion will also give another platform to the trio’s nonprofit: Harlem Hopes. The Galley by Lobster Place: This fun, casual seafood eatery is the latest outpost from the team behind Chelsea Market’s Lobster Place. Chef Dave Seigal will highlight some of the most popular items from their flagship location, including their crowd- pleasing lobster roll and a selection of broiled local oys- ters, while also creating new

Ras plant-based dishes Above: Ras chefs Romeo and Milka Regalli

Cookies from The Good Batch Below: Owner/Chef Anna Gordon

The Galley by Lobster Place


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