Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/328566
retailer profile Genuine Roadside. California coastal cuisine with an Americana theme drives the menu at Genuine Roadside. Chef/partner Rick Robinson's first New York outpost focuses on chicken and seafood. Popular sellers include a buttermilk-battered chicken sandwich with sambal mayo and celeriac/apple slaw, crispy ceviche tacos, and grilled fish tacos. "Our burg- ers and pulled pork are great, too, but we want to occupy a lighter, healthier niche with our chicken and fish dishes," Robinson says. Genuine Roadside can seat 65 people in its space as well as an additional 40 outside. Robinson says it is great for big groups who want to take advantage of the whole market. "I love to see patrons working the market—getting a little something from all the vendors. At night it's like a mosh pit in here. It's truly a lot of fun." Sun.–Thu.: 11 a.m.–10 p.m., Fri.–Sat.: 11 a.m.–11 p.m. Ivan Ramen Slurp Shop. World- renowned ramen expert Ivan Orkin made his long-awaited U.S. debut with Gotham West Market, serving up his classic springy, aromatic rye noodles. Having trained and spent the bulk of his career in Japan mastering the art of ramen making, Orkin's stand doesn't disappoint. "Our ramen is Zen-like," he says. "You can order them straight up or fully loaded with extra meat, egg, and tomato." Popular menu items are the classic shio, classic shoyu, and vegetarian- friendly chile eggplant mazeman. Rice bowls and sides, such as sweet and spicy eggplant, are on offer as well. Daily: 11:30 a.m.–10 p.m. Nicole Potenza Denis is a contributing editor to Specialty Food Magazine. Orkin says this market's success is a sign of things to come. "New Yorkers are starting to buy into the food hall concept, something seen more outside of the U.S.," he notes. "I love the idea that customers can come in and enjoy a mix of cuisines—it's an idea that really works." PHOTOS: REBECCA MCALPIN CHECK OUT NYC's other thriving food halls on p. 133 60 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com profile-gothamWest.indd 60 6/4/14 8:34 AM