Specialty Food Magazine

Summer 2018

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.

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The newest venture, called Urbanspace at 570 Lex, is in the ground f loor of the historic General Electric Building and adja- cent to a busy subway stop in the heart of Midtown. It's home to an eclectic group of 16 counter-service restaurants, offering a global menu of specialties from ramen to meat pies to falafel. Plans call for the addition of three more restaurants in the upstairs seating area in the coming months. Urbanspace, which was founded in London in 1970 and operates several mar- kets in the U.K., for the past 10 years has sharpened its focus on food brands, said Eldon Scott, president, in an interview with Specialty Food Magazine on the eve of the newest food hall's opening. "Since 2008, during the recession, we saw a big shift," he said. "There were a lot more interesting food brands that were emerging." Around that time many young profes- sionals began launching their own food concepts, including new fast-casual res- taurant brands, that tap into consumer demand for authentic and interesting culinary experiences. "In our view, this trend has only grown since the recession," explained Scott. Urbanspace focuses on boosting small concepts in the early stages of their development. "We are helping them open their second, third, or fourth store," noted Scott. "If they already have 10 stores, that's probably not someone we are going to work with." By securing the prime real estate and building out the kitchens and other infra- structure, Urbanspace eliminates some of the difficult legwork that these small opera- tors might not be able to undertake them- selves, he continued. foodservice profile THE OFFERINGS Here are restaurants at 570 Lex. • Bao by Kaya, offering Taiwanese cuisine and its signature Gua Bao. • Bobwhite Counter, a fried chicken and comfort food restaurant. • Dorado Tacos & Quesadillas, featuring California Baja-style tacos. • Go Fish, a sushi concept from the chef and owner of New York's Bondst. • Inday Go, an Indian restaurant offshoot that serves only roti. • Kuro-Obi, a ramen concept from the people behind Ippudo Japanese Ramen Brasserie. • La Pecora Bianca, an Italian restaurant from restaurateur Mark Barak. • Liquiteria, the local chain specializing in juices, smoothies, and acai bowls. • Little Collins coffee shop offers sandwiches and sweet treats. • Roberta's, the popular wood- fired pizzeria from Brooklyn. • Rockaway Clam Bar, a new concept from the owner of Redhook Lobster Pound. • Taïm offers falafels and other Middle Eastern foods. • Takumi Taco, the Mexican- Japanese fusion taco concept. • Top Hops Beer Shop, operates a craft beer bar at the center of the space. • Trapizzino, offering traditional Roman cuisine with trapizzini (dough pockets) and suppli with fillings. • Tuck Shop, offering Australian meat and veggie pies. "We are expanding, and we think this is a great location, surrounded by great concepts," says Bethany Strong, vice president of operations at Taïm. 38 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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