The Flatiron Lounge is selling its bar for $35,000įans of the soon-to-close Flatiron Lounge can take a piece of the place home with them - if they’re willing to dish out $35,000. The influential cocktail lounge is selling its historic 27-foot bar on eBay “in case anyone can’t bear to be away from it!” co-owner Kristina Kossi tells Eater. An opening, closing, and coming attraction Flatiron Lounge, around since 2003, will close its doors Saturday, December 22. The owners of Lower East Side-Chinatown diner Cup & Saucer, which closed in 2017, are back with a new fast-casual Greek spot next door to their previous venue at 89 Canal St., Bowery Boogie reports. The new shop is called Greek Shack and serves hot sandwiches, pastries, and more. Over in the East Village, a small sushi counter appears underway at 75 East Fourth St., a long-vacant retail space between Second Avenue and the Bowery, according to EV Grieve. And it’s the final week for Casa Neta, a Gramercy mezcal and tequila bar that opened in 2016 at 40 East 20th St., between Fifth Avenue and Park Avenue South. The Mexican lounge closes Saturday, December 22, and blames a rent hike for the closure. Tribeca Citizen has released a “Dead Restaurant” quiz in which readers have to guess the names of 12 now-shuttered establishments described in each blurb. Adams has invested $1.3 million of city money for commercial kitchens, co-working space, and classrooms in the building in partnership with the NYC Economic Development Corporation, and on Wednesday, he called it a step in the borough's continuing leadership in the "'foodie' renaissance." All of the restaurants are located in Tribeca.Brooklyn Borough President Eric Adams continues to push Brooklyn as a place for "foodies" with the official opening of Brooklyn FoodWorks, a food business incubator in the former Pfizer factory. The former pharmaceutical factory at 630 Flushing Ave. has already been home to companies like Brooklyn Soda Works, Sfoglini Pasta Shop, and People's Pops, and the FoodWorks incubator houses as many as 100 food businesses. ![]() Currently, more than 40 companies are registered, including mini-doughnut company Keyhole Doughnuts, Jalapa Jar salsa, and Everything Sticks, a company that makes food on sticks, according to the EDC. With memberships starting at $300-per-month, food entrepreneurs can access a kitchen and take business classes. The incubator is aiming to offer resources to food start-ups and is touting a community focus. Already, about 88 percent of the registered start-ups are run by women and minorities, and people who need financial help with initial costs can apply for an $100,000 scholarship program. Besides the kitchen, FoodWorks operator Dinner Lab will offer programming like financing workshops to mentorship. It's not the first time Adams has invested cash in what he calls Brooklyn's "foodie" culture. Just yesterday, the city announced that Russ and Daughters would be anchoring Building 77, a property in the Brooklyn Navy Yard that the city sunk $80 million into in hopes of encouraging food, tech, and art manufacturing. Bouchra prefers her m’smen first thing in the morning with a cup of mint tea or as a comforting afternoon snack.In a statement, Adams said he was "proud of the 'foodie' culture" in Brooklyn that comes from new food production. M’smen was introduced to Hot Bread Kitchen by Bouchra, a Moroccan woman in the workforce development training program who shared the same techniques passed down through generations in her family. M’smen is a versatile, flavor-forward flatbread from Morocco, where it’s been celebrated as an everyday staple for centuries. Their workforce development program helps women get good jobs in kitchens and food manufacturers around the country, while their small business incubator provides emerging food entrepreneurs with wrap around support and connections to the food community to grow their enterprises. They help turn talents and dreams into financial security for women and entrepreneurs. ![]() Today their work helps women, immigrants, and people of color thrive as workers and entrepreneurs within the food system and is helping to make the system itself more conscious and equitable for all. Founded in 2008, Hot Bread Kitchen began as an immigrant baking collective, where women with diverse histories would come together to sharpen their skills and secure meaningful careers in a male-dominated food industry in New York City. They believe in a food system that equitably compensates talent and sustains a diverse workforce while celebrating culinary tradition and innovation. Hot Bread Kitchen’s mission is to create economic opportunity through careers in food. Special Project Coordinator, Hot Bread Kitchen
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