Specialty Food Magazine

MAY-JUN 2013

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/123797

Contents of this Issue


Page 61 of 103

Genuine New York City tap water that's been run through eight stages of filtration is the main event at this singular, youth-centric East Village shop. "People who have some knowledge and are not okay with the contaminants in drinking water and who are environmentally conscious are our main consumers," says owner Alex Venet. A custom-built, stateof-the-art filtration system occupies the back wall of the white-tiled, 700-square-foot space, which opened in July 2012. Along another wall are long, clinical-looking eyedroppers filled with liquid vitamins A, B, C, D and E to add on request. The water menu also features alkaline (the top seller), electrolytes and green tea supplements. To cut back on waste, bringing your own containers is encouraged, with refills costing from $1 to $10 (for up to five gallons). Over-the-counter home filtration systems and BPA-free plastic and glass bottles are also for sale. "We're still building the foundation of the business, but we definitely would like to expand," Venet says. 259 E. 10th St., Manhattan; 646.371.9025; themoleculeproject.com Oatmeal in every form—sweet and savory, as a base for pastries, granola or sandwich bread—is the concept behind this charming Greenwich Village spot. Owner Samantha Stephens showcases her passion for the healthy grain by adorning the 450-square-foot space with vintage oatmeal containers and oat sacks repurposed as decorative pillows. Taking a page from ingredient-abundant yogurt and salad shops, OatMeals, which opened in June 2012, has 60 different toppings to mix and match for a meal any time of day. Of the 30 signature bowls on offer, the Canadian is the top seller, featuring cinnamon, roasted apples, cheddar cheese, bacon, sea salt and maple syrup. Prices range from $4 to $6.75. Mornings it's popular with NYU students on their way to class. Throughout the day locals drop in, picking up oatmeal-based cookies, muffins and scones. "It's been great," says Stephens. "I have lots of development plans for the future, though nothing concrete yet." 120 W. Third St., Manhattan; 646.360.3570; oatmealsny.com O LIVE BROOKLYN Williamsburg, Brooklyn WORLD FINANCIAL CENTER FOOD TRUCK COURT Financial District, Manhattan Professional and industrious home chefs make the pilgrimage to O Live, at the foot of the Williamsburg Bridge, for the largest selection of olive oil and balsamic vinegar in Brooklyn. On tap are 12 singlevarietal extra-virgin olive oils and 11 fruit and herb-infused olive oils, such as blood orange, chipotle and organic garlic. Proprietors Greg Bernarducci and Elizabeth Weiss, who opened the 600-squarefoot shop in October 2012, stand by the belief that oils should be consumed fresh, so harvest dates are always posted. Depending on what's in season, oils come from all over the northern hemisphere as well as Australia. Twenty-three balsamic vinegars range from aged black fig dark balsamic to jalapeño white balsamic to handcrafted honey vinegar; still, the best seller is traditional balsamic. Prices for oils and vinegar start at $9.95 for 200 milliliters, going up to A massive marketplace and food court is under construction at the World Financial Center, scheduled to open in late 2013. In the meantime, Brookfield Properties has organized this Food Truck Court, parked on the pedestrian-friendly North End Avenue, adjacent to the waterfront. Monday through Friday, from 11 a.m. to 3 p.m., at least four food trucks offering a variety of cuisines cater to area workers. Service is swift, so waits are rarely long. Lunches are taken to eat deskside or enjoyed on a park bench outdoors, overlooking the yacht basin. The daily schedule is posted on Brookfield's website and might include Rickshaw Dumplings, Phil's Steaks (serving Philly cheesesteaks), Souvlaki GR (Greek cuisine) and Schnitzel & Things (Austrian). Prices are mostly under $10. 250 Vesey St. (at North End Ave.), Manhattan; brookfieldplaceny.com/ foodtrucks |SFM| The Molecule Project Oatmeals PHOTO: O LIVE BROOKLYN OATMEALS Greenwich Village, Manhattan PHOTO: OATMEALS $29.95 for 750 milliliters. 60 Broadway, Brooklyn; 718.384.0304; olivebrooklyn.com THE MOLECULE PROJECT East Village, Manhattan PHOTO: THE MOLECULE PROJECT Cru black tea from South Korea's Hadong district. 156 Prince St., Manhattan; 646.513.4369; us.palaisdesthes.com O Live Brooklyn Julie Besonen is food editor for Paper magazine and restaurant columnist for nycgo.com.

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - MAY-JUN 2013