Tuesday afternoon food notes:
- The awning is now up and the test kitchen is cranking at Mission Chinese Food’s new East Broadway location. Eater reports that “San Francisco super baker” Chad Robertson has been on hand to help refine chef Danny Bowien’s pizza-making technique. The space features a wood-burning oven, left behind by Rosette, the former restaurant in the space at 171 East Broadway. Here’s a shot of one of their creations.
- Bedford & Bowery checks out the new food at El Sombrero, which is under new management after three decades on Ludlow Street.
- Petra Paredez dropped us a line about her new pie shop: “We’re called Petee’s Pie Company and we’ve been renovating our storefront at 61 Delancey St. (between Allen and Eldridge) since August in the space that was formerly Rocket Joe’s Pizza. We’re putting the finishing touches on the space and are going to have a soft opening next week so that people can get pies for Thanksgiving if they’d like. We’ll have a grand opening soon after. We will be making a large selection of handmade seasonal pies, along with some savory pie options, quiche, and a few pastries. We’ll also serve Parlor Coffee, tea from Bellocq and fresh cold pressed juices.”
- The Observer gets a sake education from Jamie Graves of SakaMai.
- And then there’s this. The new Comfort Diner on Grand Street posted the following item on Facebook: “Introducing the JEWBANO sandwich… Over 200 years of LES tradition in one sandwich! This is our twist on a Cubano – Katz’s Delicatessen pastrami, our hand carved roast turkey, Swiss cheese, deli mustard and pickles from The Pickle Guys, all grilled on a Bulka from Kossar’s Bialys!” Yes, that’s someone who looks just like Jake Dell of Katz’s Deli chowing down.
That is a very exciting “super baker” to have around. Wow.
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