Today’s Lower East Side food and nightlife notes:
Sarah Sanneh and Carolyn Bane of Pies & Thighs sent along some info about their new restaurant at 43 Canal St. The Williamsburg import is expected to open by the middle of this month. They’re bringing over the classics from the Williamsburg branch along with some new items. “We’re excited to debut a new doughnut made with a natural yeast rye starter,” they explained. “It’s sour and sweet, crunchy and chewy, unusual and familiar… everything we hoped to find in a sourdough donut.” Other new creations include: a collard green salad with lime vinaigrette, avocado, pickled red onion, and smoked coconut. There’s also an “herby chicken soup” with chicken dumplings. Delivery will begin a couple of weeks after opening. Pies & Thighs will be open weekdays from 9 a.m.-4 p.m. and 5 p.m.-midnight for dinner. There will be weekend brunch starting at 10 a.m. and dinner service on Saturday and Sundays from 5 p.m.-midnight. weekends: 10-4 brunch and 5-midnight dinner.
Azasu, the Clinton Street izakaya, is introducing a DIY Sushi Box ($20) to the menu this weekend. The email we received from the restaurant explained, “The bento-style sushi kit comes equipped with a mix-and-match assortment of ingredients to make your own hand rolls. The set includes both tuna and salmon with, plus all the nori, rice, and add-ons like daikon pickled in turmeric, shaved tamago, avocado, sprouts, and an assortment of crunchy, julienned vegetables.” By the way, Azasu’s sister restaurant, Yopparai, is offering a “hot sake week” through Jan. 10. More info here.
A followup on the fire that shuttered Black Crescent, the oyster bar on Clinton Street this past weekend. They’ll be holding a fundraiser this coming Sunday in Tribeca. You can check the bar’s Instagram feed for details.
Hotel Chantelle is opening a new venue in its basement space. BonBonniere is a London-based club debuting tonight. Let’s leave this one in the hands of their pr rep: “The new high-energy nightclub is inspired by the bonbonniere Faberge egg which represents a timeless and enchanted experience unlike any other in New York’s Lower East Side. The centrally located Faberge egg DJ booth glistens with crystals as the reflective wall tiles mirror the colored LED lights that sprawl across the ceiling and change colors, replicating the extraordinary design of the Faberge egg.”
A short documentary featuring Mission Chinese Food’s executive chef, Angela Dimayuga, as she prepared to open the east Broadway restaurant.
