Jackson Heights Life
Get Connected => Restaurants & Food => Topic started by: Stew on April 23, 2015, 09:13:53 PM
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Hi,
My name is Stew. I have been a resident of Jackson Heights for 14 years and I am opening a restaurant in the neighborhood.
We'll be offering contemporary American cooking. The current plan is for the restaurant to be open nightly for dinner, Thursday and Friday for lunch, and Saturday and Sunday for brunch. The interior will be modern, but not formal, and the restaurant will accommodate about 50 guests. Despite not wanting the atmosphere to be formal, service will be highly professional and unobtrusive.
The restaurant will be at 76-05 37th Avenue. I'll be taking possession of the space on Monday. While the address is currently a restaurant, I've been working with a designer, architect and contractor on renovations. These will will be extensive and take some months to complete. We hope to open by mid-September.
This is a gamble based on the belief that Jackson Heights will support a restaurant that is unlike anything that currently exists in the neighborhood, and on the belief that it is possible to create a restaurant here that will attract New Yorkers from other parts of the city.
We will be working very hard to prove that those beliefs are well-founded.
Thanks for reading this,
Stew
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This is great news! I will happily welcome your restaurant to the neighborhood!
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So happy to hear this. I wish you much success and believe that your restaurant will be embraced by the local community.
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Fantastic! I wish you every success. My only advice is to find a way to welcome families with kids. This may not be a requirement in other parts of the city, but is certainly very helpful here.
For those keeping score at home, over the past decade we've seen this address evolve from a franchise (Baskin Robbins) to a sporadically excellent locally-owned restaurant (Mehfil) to a mediocre nationwide chain (Paradise Biryani Pointe) to this new local venture with high ambitions. Hopefully local can win this time.
I'm looking forward to September!
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Sounds great!
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that sounds like a great concept and i certainly look forward to visiting and dining there -- easy enough since it's only a block away from our place. happy to hear about the location for that reason, and, to be honest, because you're taking over from a place that i never warmed to (when your colleague initially mentioned taking over from an existing restaurant, i crossed my fingers that it wouldn't be any of several places i do like).
best wishes for the renovation/build-out.
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FANTASTIC
We need a new restaurant that is a nice place to visit.
Yes being family friendly would be great.
Delivery would also be really great.
Good luck and will definitely visit once you are open.
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GREAT!!! You have our support.
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Good luck and best wishes.
We are rooting for you to provide something that will afford under-served people in the neighborhood a classy and delicious restaurant with a grown-up atmosphere, and will provide you joy, satisfaction and a good living!
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Fantastic news! Could my dream of a strip steak (that I don't have to cook) and a nice glass of cab (that I don't have to pour) finally be coming true?
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This is very exciting news! Good luck, Stew!
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When do you anticipate this to open?
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Sounds like a great addition to the neighborhood!
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Wonderful!!! Have been hearing about this from others in our building and can't wait to try it. Will spread the word among other local foodies...
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Great news! Especially for me. :D My husband needs more options in the neighborhood. I love all the ethnic options and often go out with friends to have meals that he wouldn't enjoy. It'll be nice to have another option for a meal with my husband!
Best of luck! Look forward to your new restaurant.
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Thanks everyone for your encouragement.
Sunday, going to 78th and 34th to talk with vendors about how my restaurant can support our Jackson Heights Greenmarket.
Want to thank Espresso 77 for telling me that the space for the restaurant might be available.
Best,
Stew
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You should talk to the owner/chef of Woodside's Casa Del Chef. He often builds his menus from produce he buys at our Farmer's market. FYI Casa de Chef is by far the best restaurant within walking distance of Jackson Heights.
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We just returned tonight from Pio Pio. Love that place!
The menu is limited, yes. But each item is delicious.
We never wait for a table.
The Sangria - spiked with Brandy - is delicious. We probably spend more on drinks than food.
We eat out every Friday, Saturday, and Sunday.
We don't have kids.
We don't like to go to restaurants that cater to families. Yet we are never bothered by kids at Pio Pio. Why is that? I don't know. But do that!
We don't go to restaurants that have TVs.
We don't always eat in the neighborhood. We travel back to Brooklyn often for our favorite restaurants.
We wish we didn't have to go so far.
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We just returned tonight from Pio Pio. Love that place!
The menu is limited, yes. But each item is delicious.
We never wait for a table.
The Sangria - spiked with Brandy - is delicious. We probably spend more on drinks than food.
We eat out every Friday, Saturday, and Sunday.
We don't have kids.
We don't like to go to restaurants that cater to families. Yet we are never bothered by kids at Pio Pio. Why is that? I don't know. But do that!
We don't go to restaurants that have TVs.
We don't always eat in the neighborhood. We travel back to Brooklyn often for our favorite restaurants.
We wish we didn't have to go so far.
If you want Pio Pio, you will find my restaurant disappointing.
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Someone who likes Pio Pio may enjoy your restaurant. Look forward to hearing more about it and the menu. I am sure you would welcome all. As far as family friendly--not sure what that means really. I am fine going to nice restaurants with families when the parents make sure their kids behave and don't disturb other diners. There is the iHop and are two Chuck e Cheese restaurants in Queens a short drive from Jackson Heights. But, seriously this and the new Queensboro restaurant slated for Northern Blvd. is exciting news for the culinary scene in the 'hood. Also looking forward to trying the Casa del Chef in nearby Woodside. Good luck with the opening!
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Best of Luck with everything Stew, will be a great addition to our 'hood !
And although it will not be a formal establishment, may I humbly suggest to please consider your restaurant lighting to have an ambience, there are so many dining establishments in our 'hood that do not consider this, I am a firm believer the right lighting draws people in! After the great food ofcourse :)
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And although it will not be a formal establishment, may I humbly suggest to please consider your restaurant lighting to have an ambience ... I am a firm believer the right lighting draws people in!
Don't be humble about it :)
I believe that the ambience of a dining room and the service are every bit as important as the food, and that lighting is a critical component of ambience. The reason that the renovations will take a few months is that we're replacing the existing flooring, walls and ceiling. We'll also be building a small bar that can accommodate about seven guests.
Like everyone else, I have design ideas, but this is a job for a professional. We've taken the unorthodox route of hiring a production/stage designer from the NY theater world. We had our second meeting yesterday and lighting was very much part of the discussion. On Monday, which is when I take over the premises, he'll be dropping by for a tour of the space and of the Jackson Heights neighborhood. He has a copy of the Landmarks Preservation Commission's study.
Lighting, floors, walls, ceiling, bar, bathrooms, furniture, art ... lots to do but very exciting.
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This is all great news and very. Exciting. I wish you the best of luck. From the things you are saying it seems you're on the right track. Personally I don't think kid-friendly should be a priority. But decor, lighting and service will indeed make a difference and please don't forget attention to careful selection of music that makes the mood and shows some thought, creativity and sense of fun. All obvious things in other neighborhoods but still a rarity here. But hopefully not for long. Good luck.
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... please don't forget attention to careful selection of music that makes the mood and shows some thought, creativity and sense of fun.
Yes, preferably at a level consistent with guests carrying on a conversation. Acoustics and addressing reverb is one of the trickier design challenges. At the moment, many restaurants take the view that deafening is good. It's believed to promote a good "vibe" and "turnover" of tables. We won't be going there.
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This is great news! I hope you open soon and are able to get a liquor license with ease.
We look forward to having a great brunch spot in easy walking distance. You think you will be open by the fall?
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You think you will be open by the fall?
The best advice I got was to take over an existing restaurant with approvals and permits in place.
We're giving ourselves five months to renovate the dining area and bathrooms and build a small bar; and, of course, train staff. It's a good deal of work, but I believe doable.
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I love Pio Pio, but there's enough of that here... an American place would be very welcomed.
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... please don't forget attention to careful selection of music that makes the mood and shows some thought, creativity and sense of fun.
Yes, preferably at a level consistent with guests carrying on a conversation. Acoustics and addressing reverb is one of the trickier design challenges. At the moment, many restaurants take the view that deafening is good. It's believed to promote a good "vibe" and "turnover" of tables. We won't be going there.
Thank you. Loud music--or, frankly, any music that's too clearly selected to signal X identity, whatever X is--annoys me to no end.
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I love the design process and thought I'd share this. I call it an inspiration collage, although in current parlance it might be called a mashup. It's the result of a meeting yesterday to come up with ideas for materials, textures, and a color palette. We used lots of sources, from photos to a 1930s poster by A.M. Cassandre for Maison Prunier, a Paris restaurant I trained at, to the colors of a favorite tie. I couldn't be happier with our designer, and I'm looking forward to the journey from here to the final design.
(http://kissthecod.com/jh800.jpg)
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The design "concept board" is smashing! This place looks as if it might really raise the bar in Jackson Heights. Party on!!
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just to clarify/defend my suggestion about music in the restaurant. I'm definitely not suggesting loud, distracting music--anything but that. In fact, I am a musician who has sacrificed a bit of my hearing to my vocation and the last thing I want is too much ambient noise interfering with good conversation and good friends. Nope, that's no good. I'm just suggesting that an attention to music that suggests a time and place, a vibe, an attention to atmosphere and ambience--be it Nick Drake, be it Max Roach, be it Delroy Wilson, be it Patsy Cline, whatever--is preferable to just playing the radio or Pandora (or, heaven forbid, a blasting TV). Just the feeling that the proprietor took the time to invent another world, an escape, an oasis, a good time for the customer. And then, yes, keep it at an acceptable volume. Okay, enough on that.
But it is a good time to suggest the frustrations and semi-failures of Arunee. And I welcome any attacks on my opinion here. It seemed so great when it opened--nice decor in particular. But it was something that already existed before, doing something that at least 4 other restaurants (Ayada, Zabb Elee, Playground, Kitchen 79) do better and then added spotty service and, by some reports, outright rudeness. I guess it's just sad when something comes so close but doesn't get there. Stew, from everything you're saying, I feel that you get it. And I'm looking forward to your restaurant.
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I'm just suggesting that an attention to music that suggests a time and place, a vibe, an attention to atmosphere and ambience--be it Nick Drake, be it Max Roach, be it Delroy Wilson, be it Patsy Cline, whatever--is preferable to just playing ... Pandora...
What's Pandora?
Some years ago, I built a vacuum tube amplifier (with a lot of help from my electronic whiz younger brother) from a design by the French sound engineer Yves Cochet. I love the sound it produces, and it would look amazing behind our little bar. We just have to find out whether it's powerful enough to deliver music for the space. And yes, we plan to use uncompressed recordings, not .mp3, although we don't have an unlimited budget, including for speakers. There's going to be some tradeoff, but we want to deliver music that our customers will enjoy at a volume that is not distracting, let alone earsplitting :)
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Nothing says fine dining like an acoustic vibraphone/double bass duo. I'm just say in'....:)
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I'm so excited you're paying attention to lighting, and those floor tiles look fantastic. Even before I was a hag, I would walk out of a restaurant if it was too brightly lit. I can't do that in Jackson Heights because everything is lit up like an operating room.
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Nothing says fine dining like an acoustic vibraphone/double bass duo. I'm just say in'....:)
Ha!
Earlier today, I was talking with one of the people helping me to make this restaurant happen about the posts here on children.
One of the things he said is that one of his great memories is being taken by his parents to dinner, at the age of ten and dressed in a proper blazer, and hearing a guy playing vibraphone name of Lionel Hampton.
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I'm so excited you're paying attention to lighting...
The inspiration collage/concept board photo that I posted shows only one featured light. Here are all three that we were looking at, all of them LED. We may go with one of these, or something else, but yes lighting is a major design consideration.
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I was just today peering into the windows of Biryani Pointe and hoping they were actually closed for good--and now I find this thread! This is just terrific. We moved to JH in October 2011 and were delighted to find Mehfil, the restaurant that was formerly in that space. We live just around the corner, and we loved Mehfil.
Then it closed and was replaced by that chain and instead of the fairly nice atmosphere and vibe of Mehfil—and food we really enjoyed—we had the glaring lights, the TV, the ugly Coke machine in the dining room. Then, even worse, that garish chicken place opened in a former dry cleaning shop. I almost cried when I saw it. I don't care who you are or what you are selling—a little sense of aesthetics, please! By comparison, on the same block a similarly casual mostly breakfast and lunch place, El Rico Tinto, has pleasing decor, good food and friendly service. That was a wonderful addition to the neighborhood. Their egg dishes are great for brunch.
I am thrilled to hear about your new restaurant, Stew. By family friendly, people probably mean having menu items children would eat (some simple choices like roast chicken or a good hamburger) and not having an atmosphere so formal that parents would feel uncomfortable bringing their children. It looks to me like you do want to be more on the formal/fine dining side and less on the casual family dining side, which to me is a place like Bare Burger.
I agree that it's crucial to make sure the acoustics and music allow for conversation. One of the things I liked about Armondo's was that it was not too noisy and was a relaxing place to eat basic Italian comfort food. I'm at the stage of life where I will leave a restaurant that is too noisy before even sitting down. I just can't scream all night and I really dislike the constant, headache-inducing clamor. Everyone I know (granted I don't hang out with kids) feels the same way. Even if I am dining alone, I hate when it's too noisy.
Arunee is an example of a place that is too loud for my taste, and I think that's from the choice of decor. It was not so loud in its former incarnation, Novo, to my recollection. I also find the uncushioned wooden bench seating uncomfortable--and the food, unfortunately, went downhill after the move. Not that I went there more than a few times, but I liked it more when it was in its former location.
Your mood board looks great. Do you have a name? I think this will do well (especially if it's not TOO formal and upscale, which I am not sure would work as well here). I think there is pent-up demand for this kind of a place. Really looking forward to your opening!
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Chat n Chew w Stew
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Stew, thanks so much for sharing your interior design concept board; impressive, charming & beautiful, you really have people excited now!!
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All right, Stew! Thank you for sharing your boards and your announcement. I am already chomping at the bit to try it out. Looking forward to it.
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I just want to clarify my earlier recommendation that the restaurant "find a way to welcome families with kids." As an occasional grown-up myself who enjoys a fine meal when I can afford it, I am thrilled that Stew is trying to create a pleasing atmosphere for grown-ups. I am certainly not advocating that Stew bend his ambitious vision into a kid-oriented family restaurant. But a couple of simpler, less-fancy menu options would make it easier for families to attend. While older kids are quite capable of behaving appropriately at sophisticated restaurants, their palates are not always fully mature.
Stew and redge sound like they know what they're doing and are about to bring us something wonderful. I'll just pipe down now and wait patiently!
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Add me to the list of JH residents pining for a restaurant just like the one your proposing - We can't wait to come!
Since you were talking about music earlier in the thread, may I request that you consider some live music one or two (or more) nights a week? We used to love to go to Novo and hear Jim play guitar on Mondays, either solo, duo or trio. That experience it's another one that is sorely lacking in this neighborhood.
Either way, we wish you the best and will be there in September!
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This sounds amazing and will be definitely welcomed. Is " a little jh restaurant" the name? Sounds like fun!
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I'm very excited to see this happening! I would suggest that you make an effort to get some craft beers on tap!
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Stew:
Many people have been commenting on the inside.. here is my two cents on the outside. I am almost certain that you will remove the ugly light-box sign above the horrible illuminated sign/awning/box. If I remember correctly, that lovely limestone building has a black and green marble sign band above the show window. It may still be there behind that awful sign/awning. I think the lettering (for the store name) was originally in gold, and the stores likely had a canvas awning projecting from below the sign band. I know you are likely sandwiched between huge and garish signs and awnings, but perhaps you can be the start of the resurrection of this commercial building - by installing a sign and awning that befit the building and your business. It may be worth a shot to see if the sign band is still there after all these years, and use it if it is somewhat intact. I know you have your hands full with starting up a business, but maybe we can get some concerned Hawthorne Ct residents to reach out to the property owner and see if he can have his (non-landmarked, unfortunately) commercial tenants install uniform signs and awnings that will enhance, rather than detract, both their business and the value of his building. One can only hope that this is a start..... I predict success for you.
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Stew:
If I remember correctly, that lovely limestone building has a black and green marble sign band above the show window... I think the lettering (for the store name) was originally in gold, and the stores likely had a canvas awning projecting from below the sign band.
We're going to remove the current signage which means that we will indeed find out what is underneath. My understanding is that the building dates from 1948. It's a pretty straightforward semi-art deco design (curved block ends) with no visible ornamentation. We have been unsuccessful in finding any photographs except for a tax photo that shows, without detail, only the entire block from a distance. For that matter, we have thus far had no luck finding period photographs showing 37th Avenue storefronts. Where did you come across the above info?
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jhlifer,
You've got me speeded up to find out what's under the signage. When I first looked at the building, I was struck by the fact that, while of more or less art deco design, there was no ornamentation. A marble band at sign height would make complete sense, and I have little doubt that originally there were awnings.
Right now, that block, and many others on 37th, have signage that is based on the principle that more is more. As you know, when one looks closely at a number of the building fronts on 37th, architectural details have been completely obscured in the race to have the most prominent sign, tasteful or not.
We've already decided that we're not going to compete with the signage on the block, so if there's something there that we can work with, all the better.
We're also considering replacing the entire front (currently all glass with a glass door in the center), although this is going to be a matter of priorizing within our budget.
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Stew, for historical photographs, have you tried contacting Daniel Karatzas, local realtor and author of a history of the neighborhood? He gives a yearly slide show of historical photographs of Jackson Heights on the day of the annual JHBG garden tour. I would think he'd be a good source on photos, as I believe he spent years researching his book.
Regarding the suggestion about trying to appeal to the landlord for uniform signage on that block— does one landlord own the entire block? Someone mentioned getting Hawthorne Ct residents to work on this--I'm a Hawthorne Ct resident and would love to do anything I can to improve 37th Avenue. Other blocks on the avenue seem to have installed uniform signage. Is this something that the landlord initiates? How does it happen and why has it happened on other blocks but not this one, I wonder.
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So thrilled! Hope you'll be serving brunch, as a bloody mary + eggs are needed in the area for sure :)
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Hope you'll be serving brunch, as a bloody mary + eggs are needed in the area for sure :)
Also, a Bloody Caesar and eggs :)
From Dale DeGroff (ex-Rainbow Room, James Beard Award Winner):
The creation of the Bloody Mary in Paris is said to have coincided with the arrival of the first tins of tomato juice from the United States, right after World War I. Evidently, Frank Meier, head barman at the Ritz Bar, had been mixing his famous Tomato Juice Cocktail for years. But his recipe was missing one fundamental ingredient: booze! At Harry’s American Bar in Paris, barman Ferdinand “Pete” Petiot made the Bloody Mary with vodka. The name, according to Duncan McElhone (son of Andy McElhone, the original storyteller and owner of Harry’s), came into being because of the continued appearance at the bar of a woman named Mary, who was regularly left waiting for her man, nursing one of Pete’s tomato cocktails. A comparison was made between the imprisonment of Mary, Queen of Scots, and young Mary’s long, solitary hours at the bar.
Pete worked at Harry’s from 1919 to 1936, until the Astor family, loyal customers of his, convinced him to head the bar staff at their St. Regis hotel in New York. When he arrived at the King Cole Bar, he introduced the drink to New Yorkers with gin, since vodka was not yet available in the United States, and changed the name to the Red Snapper at the behest of the Astors.
John Martin, grandson of Heublein founder Andrew Martin, used the drink as a vehicle to promote a new product, Smirnoff vodka in the 1960s. This led to an almost exclusive use of vodka in the drink, and helped to make it the de rigeur morning-after cocktail.
Bloody Mary
There’s something about the Bloody Mary that makes people competitive. Every weekend bartender in America has his own, and of course, his is the best recipe in Western civilization. But this is really the best recipe. A dash of celery salt is a nice touch, and New Yorkers traditionally add horseradish. The Bloody Mary offers rich ground for improvisation both in garnish and ingredients. Have fun.
1 ½ ounces vodka
2 dashes of Worcestershire sauce
4 dashes of Tabasco sauce
Pinch of salt and pepper
¼ ounce fresh lemon juice
4 ounces tomato juice
Combine all the ingredients in a mixing glass and roll back and forth to mix. Strain into a large goblet or pint glass three quarters filled with ice. Garnish with the lemon and lime wedges on a side plate.
Bloody Caesar
This Canadian import is a wonderful change from the ordinary. Use the Bloody Mary (above), but omit the salt. Instead of regular tomato juice, use 3 ounces tomato with 2 ounces clam juice.
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you said the magic words.
Bloody Caesar.
i'm camping out on the sidewalk starting this weekend :D
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DNA Info has a nice little writeup about Stew and his restaurant-to-be:
http://www.dnainfo.com/new-york/20150501/jackson-heights/chef-who-once-cooked-for-royalty-opening-new-restaurant
Best of luck Stew and crew!
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DNA Info has a nice little writeup about Stew and his restaurant-to-be:
http://www.dnainfo.com/new-york/20150501/jackson-heights/chef-who-once-cooked-for-royalty-opening-new-restaurant
Best of luck Stew and crew!
Thanks amsci. It was a great pleasure to meet Katie Honan, and the support here is very encouraging.
I'll be posting updates here and on Twitter at @StewartWadden.
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Stew:
I walked by the building this morning, and if you look at the Isabel (the haircutter) sign, you can see the black and green marble sign band behind the sign. Hopefully it is still there on yours. I would think it is, unless Baskin Robbins removed it 30+ years ago... It cost money to remove the thing, so I imagine most merchants simply covered over what was there.
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Stew:
I walked by the building this morning, and if you look at the Isabel (the haircutter) sign, you can see the black and green marble sign band behind the sign. Hopefully it is still there on yours.
We took a hard look at the facade. Sure enough, you were right. Looking forward to seeing what's behind our sign.
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Great meeting today with Paul Tate dePoo, who is designing the restaurant. Paul created the concept board in post #28. You can see Paul's theater work at https://pauldepoo.com (https://pauldepoo.com). We are very excited to be working with him.
Paul's Instagram post after our meeting: https://instagram.com/p/2JzQtetJF4/ (https://instagram.com/p/2JzQtetJF4/)
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Stew, for historical photographs, have you tried contacting Daniel Karatzas, local realtor and author of a history of the neighborhood? He gives a yearly slide show of historical photographs of Jackson Heights on the day of the annual JHBG garden tour. I would think he'd be a good source on photos, as I believe he spent years researching his book.
Well, jhlifer is Daniel Karatzas when he posted real estate ads. He already gave excellent suggestions.
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Thanks all, I'm now in touch with Dan re the building's (hidden) architectural details.
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Very exciting. I am going to guess that your restaurant will be extremely successful, and along with lockwood, will help usher in a new renaissance on 37th avenue.
We have some such wonderful entrepreneurs like the folks at table wine, espresso 77, inner peace, saw shack and happy family, who care about the neighborhood, the quality of their products, the appearance of their store and the diversity their business brings.
It's time for the next wave, to continue that line of thinking i think.
There are a lot of naysayers who believe that the demographics of this neighborhood is the reason there Are so many eyeglass stores, pharmacies, dollar stores, hoochie mama, etc.
I hope you can prove them wrong.
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great post, PtBass75--And let's not forget Rico Tinto. It actually IS the weekend brunch spot of dreams that many posters here have imagined. They put so much care into the food, presentation, music and decor. Okay, no liquor license. But, at least until Stew opens up, i give it the Grand Prize of 37th Avenue Dining award. If you haven't been there yet, I can't recommend it enough. As I have already made my way through most of the breakfast items and several of the tortas and tacos, I put my fate in the hands of the owner Victor yesterday. He recommended the enchiladas and, sure enough, they were great.
once again, best of luck, Stew and so nice to see your comments on this site. You're gonna do great!
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Moving the existing furniture around to visualize placement options for the bar and tables/seating. One conclusion - the entrance will be moved from the center to the left side (facing out). Photo: Paul Tate dePoo.
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My wife and I are extremely excited about your restaurant - we live down the block. I wish you the best of luck in your exciting new venture.
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Some conclusions after poking around the space today...
I suspect that behind what are likely several layers of vinyl is a hardwood floor.
I also suspect that behind the drywall ceiling, the sole apparent purpose of which is to support dozens of cheap recessed lights, is an original ceiling.
Returning tomorrow with tools to carry out some measured destruction.
There's nothing more fun than a bit of architectural sleuthing :)
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Some conclusions after poking around the space today...
I suspect that behind what are likely several layers of vinyl is a hardwood floor.
I also suspect that behind the drywall ceiling, the sole apparent purpose of which is to support dozens of cheap recessed lights, is an original ceiling.
Returning tomorrow with tools to carry out some measured destruction.
There's nothing more fun than a bit of architectural sleuthing :)
This sounds truly exciting! :)
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This sounds truly exciting! :)
Yes. As jhlifer has pointed out, there are architectural details on the facade of this building that have been hidden for decades.
We now think that that extends to the interior. The first clue was a bit of graded concrete from the sidewalk to the entrance that suggests that the floor is at a higher level than originally; as in, layers of vinyl over something else, hopefully hardwood.
Given the utilitarian drywall ceiling supporting recessed lighting (trendy before track lighting became trendy), there's also a pretty good chance that there's an original ceiling that has also been hidden for decades.
Anyway, we're going to find out in the next couple of days.
The glass facade is also obviously unoriginal. If anybody has information on the facade of this building (apart from the marble band that jhlifer has already pointed out), or similar buildings, it would be appreciated. Especially photographs.
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I second the kudos to El Rico Tinto. Very good food and service, plus a nicely decorated, tasteful space.They do an excellent job.
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Yay! Can't wait!
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Yay! Can't wait!
Thanks very much. We're meeting with our designer, Paul Tate dePoo, on Thursday morning. Paul's going to take us through his proposed design and materials. To say I'm excited is an understatement :)
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thats an amazing name. now I think this is all a prank.
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thats an amazing name. now I think this is all a prank.
A very talented designer, really pleased to be working with him...
http://www.pauldepoo.com (http://www.pauldepoo.com)
https://twitter.com/PTdePoo (https://twitter.com/PTdePoo)
https://instagram.com/ptdepoo/ (https://instagram.com/ptdepoo/)
Concept Board: Post 28 above
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Sounds wonderful! And yes please to child-friendly. If you are looking for interesting wines from Spain, let me know. My husbands' family's company imports and distributes and we want to support our new home.
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thats an amazing name. now I think this is all a prank.
Oh no, they were right all along! The internet IS just like second grade....
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You cannot imagine how ecstatic I am with the prospect of such a restaurant. Couldn't come any sooner. When is the target date for opening?
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You cannot imagine how ecstatic I am with the prospect of such a restaurant. Couldn't come any sooner. When is the target date for opening?
Thanks very much. It's an existing restaurant, but we're doing significant renovations that will take time to complete. We're on target so far to open early fall.
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One of the fun exercises in opening a restaurant is coming up with a name.
Not cast in stone, but at the moment it looks like we're going with Swim Two Birds.
It's a nod to Flann O'Brien, who was playful with, but also very much drew on, cultural tradition, and also a nod to a great river, the Liffey, the name of which means Life.
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That's a great name.
Best of luck with the restaurant.
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One of the fun exercises in opening a restaurant is coming up with a name.
Not cast in stone, but at the moment it looks like we're going with Swim Two Birds.
It's a nod to Flann O'Brien, who was playful with, but also very much drew on, cultural tradition, and also a nod to a great river, the Liffey, the name of which means Life.
If you hadn't mentioned the origin of the name, I would have thought it was a further deviation of "one if by land, two if by sea" so ... what's my point?
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I'm there regardless of the name. I think you will have a lot of support if these comments are any indication.
We are all excited.
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OK, I'm properly jealous now.
Just posted by Paul, our designer, who's home for the long weekend: https://instagram.com/p/29jcVDtJF2/
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I think you will have a lot of support...
I've had an apartment in Jackson Heights for 14 years, and the question for a long time has been whether the community would support this kind of restaurant, if only as an alternative.
Over the last 18 months, I've considerd properties in Manhattan, Brooklyn, Astoria and Long Island City. In the end, I decided to take a chance on my own neighborhood. There's a lot to be said for opening a business in your own community and being able to walk to work.
The response here has greatly strengthened my belief that Jackson Heights will support us. With the caveat that we had better deliver :)
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Brilliant name! But go with the original Irish: Snamh Da Ean!
Here's a link to the book:
http://genius.com/4202280/Flann-obrien-mad-sweeny-vs-jem-casey-excerpt-from-at-swim-two-birds/Snamh-da-en
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What made you think of that name?
Here's the Wikipedia article:https://en.m.wikipedia.org/wiki/At_Swim-Two-Birds
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What made you think of that name?
Hi JHres,
I was introduced to Flann O'Brien's work in university and it has stayed with me. I admire his playfulness and talent for giving contemporary expression to cultural tradition.
Opening a restaurant, it's amazing the number of things that get held up until a name is settled. Whether it's Swim Two Birds or something else, we do need to decide soon :)
A correction. In an earlier post, I said that Swim Two Birds is on the Liffey. Memory failed me. It's on the River Shannon.
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The longer this thread goes on, the more excited I get for you to open. Thanks for your passion and your dedication to the neighborhood!
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I've had an apartment in Jackson Heights for 14 years, and the question for a long time has been whether the community would support this kind of restaurant, if only as an alternative.
Over the last 18 months, I've considerd properties in Manhattan, Brooklyn, Astoria and Long Island City. In the end, I decided to take a chance on my own neighborhood. There's a lot to be said for opening a business in your own community and being able to walk to work.
The response here has greatly strengthened my belief that Jackson Heights will support us. With the caveat that we had better deliver :)
Stew, I eagerly await your restaurant's opening. It's great to see entrepreneurs investing in the community, and by doing so, you may encourage other businesses to also view Jackson Heights as a viable market for interesting and unique shops / restaurants.
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I think you should name it after your designer! Who wouldn't want to eat at "House of dePoo"?
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I think you should name it after your designer! Who wouldn't want to eat at "House of dePoo"?
I wish we could "Like" or "Rep" on here.
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i am excited to see what Stew has in store, if only for the Caesar :)
but truth be told, Jackson Heights has a number of interesting, excellent restaurants that draw diners from other neighborhoods, other boroughs, and, in the case of some of my friends, other states. Phayul and Ayada get note all over the place. Zabb Elee has a Michelen star, so don't sell our current places short.
I've had an apartment in Jackson Heights for 14 years, and the question for a long time has been whether the community would support this kind of restaurant, if only as an alternative.
Over the last 18 months, I've considerd properties in Manhattan, Brooklyn, Astoria and Long Island City. In the end, I decided to take a chance on my own neighborhood. There's a lot to be said for opening a business in your own community and being able to walk to work.
The response here has greatly strengthened my belief that Jackson Heights will support us. With the caveat that we had better deliver :)
Stew, I eagerly await your restaurant's opening. It's great to see entrepreneurs investing in the community, and by doing so, you may encourage other businesses to also view Jackson Heights as a viable market for interesting and unique shops / restaurants.
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i am excited to see what Stew has in store, if only for the Caesar :)
but truth be told, Jackson Heights has a number of interesting, excellent restaurants that draw diners from other neighborhoods, other boroughs, and, in the case of some of my friends, other states. Phayul and Ayada get note all over the place. Zabb Elee has a Michelen star, so don't sell our current places short.
I don't think I'm selling our restaurants short at all. As a long time resident in the community, I've been fortunate in being able to experience many of the excellent places discussed on the forum... Hispanic food being my favorite. Food ratings are not really my thing. I just like good food. What Stew has mentioned so far seems to be something unique to the neighborhood in terms of the type of cuisine he'll be offering. I look forward to it.
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Hear, hear. A new and different kind of restaurant is very exciting. And Ayada seems to be getting even better, if that's possible. Dinner there tonight was our best meal in months.
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oh, i'm very much looking forward to this place and plan to visit as soon as possible. it just seems as if this thread is peppered with variations on "finally a good restaurant" and a couple comments suggesting there are no places here now that are "destination" restaurants, when we have several.
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Ta athas orm go bhfuil tu ag oscailt an ostan seo. Na bac leis na daoine ata ag tabhair amach.
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Translation: we're delighted you're opening this restaurant. Don't pay any attention to the nay sayers.
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One of the fun exercises in opening a restaurant is coming up with a name.
Not cast in stone, but at the moment it looks like we're going with Swim Two Birds.
I couldn't believe my eyes when I read this just now. At Swim Two Birds is one of my absolute favourite books. Please do cast it in stone (literally?)! It's got to be one of the coolest names ever for a restaurant. Moreover, I will soon be living on that very block... awaiting opening night with great impatience!
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What naysayers? Isn't everyone on this thread thrilled about this upcoming addition to the neighborhood?
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What naysayers? Isn't everyone on this thread thrilled about this upcoming addition to the neighborhood?
agreed. not a single negative note here. nor should there be.
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Here's another good one by Flann O'Brien:
https://en.m.wikipedia.org/wiki/The_Third_Policeman
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I spent the afternoon at Paul dePoo's studio making design decisions. We're pretty close to final. Here's a photo that Paul posted to Instagram that shows some of the drawings we were going through: https://instagram.com/p/3RsELwNJMy/.
Our application for a license to serve beer, wine and spirits will be considered by the Community Board for Jackson Heights on Tuesday evening. If the Board concurs, the application will then go to the New York State Liquor Authority.
I spent part of today asking neighboring merchants for their support, and will be canvassing merchants tomorrow and through the weekend. I'm pleased to say that Arunee Thai, Espresso 77 and Table Wine are among the businesses that gave their support today.
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It doesn't look like there's anyplace for the band to set up.... ;D
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It doesn't look like there's anyplace for the band to set up.... ;D
But it just might be there.
We are paying attention to the acoustics of the space for conversation and pre-recorded and live music. While not apparent from Paul's Instagram photo, there will be sound absorption built into the walls and the ceiling. In other words, guests will be able to carry on a conversation without raising their voices.
Will be possible to remove a few tables to accommodate a solo player, duo or trio.
Certainly for private events and maybe more.
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Ed,
That said, The Queensboro, which according to its website plans to open in the next few weeks at 80th Street and Northern Boulevard, will have a much larger space than us.
Here's their website: http://www.thequeensboro.com
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RE: https://instagram.com/p/3RsELwNJMy/.
Elegant. There's room for small, stragically placed snaps of brilliant color.
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Here's their website: http://www.thequeensboro.com
I like the crispness of the logo. nicely done, Dudley.
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About the Queensboro: I have never seen any activity there--has there been any progress? Maybe I only go past at off hours. Looking forward to both new restaurants and especially Stew's, because it's less than a block from our apartment and what could be better?
I also think it will elevate the whole block amazingly, although there already are some good food options. We love El Rico Tinto and we also think Due Fratelli has good pizza and Italian comfort food like chicken parm. We order from both places often. We also love the K&L deli on the corner for deli-type things and basic, inexpensive takeout.
But to have a really good restaurant in that spot again (we were fans of the late Mehfil) will be so great. And from the sound of it, this will be a unique offering in this neighborhood. Quite different from anything that's been seen here before. It's high time we got something like this in JH. I think it will be a big hit.
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When I worked at the Canadian Mission to the U.N., I discovered nearby Donohue's and became a regular customer. The owner, Maureen Donohue-Peters, gave me very helpful advice while I was deciding whether to open a restaurant of my own. This weekend, there's a lovely profile of Donohue's and Maureen in the New York Times titled At Donohue's, a Nightly Steak, a Life Gone By: http://www.nytimes.com/2015/05/31/style/at-donohues-a-nightly-steak-a-life-gone-by.html
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And although it will not be a formal establishment, may I humbly suggest to please consider your restaurant lighting to have an ambience ... I am a firm believer the right lighting draws people in!
Don't be humble about it :)
I believe that the ambience of a dining room and the service are every bit as important as the food, and that lighting is a critical component of ambience. The reason that the renovations will take a few months is that we're replacing the existing flooring, walls and ceiling. We'll also be building a small bar that can accommodate about seven guests.
Like everyone else, I have design ideas, but this is a job for a professional. We've taken the unorthodox route of hiring a production/stage designer from the NY theater world. We had our second meeting yesterday and lighting was very much part of the discussion. On Monday, which is when I take over the premises, he'll be dropping by for a tour of the space and of the Jackson Heights neighborhood. He has a copy of the Landmarks Preservation Commission's study.
Lighting, floors, walls, ceiling, bar, bathrooms, furniture, art ... lots to do but very exciting.
Music to my ears…if a restaurant does not consider lighting and decor, I won't bother with it despite what my "foodie" friends say about the cuisine. Lighting and ambiance are VERY important. So happy to hear that Stew is taking ambiance seriously. I was in Astoria last night for dinner and the number of inviting restaurants is endless. I am hoping that between Queensboro and Stew's (sorry if I missed it, but what is the name of your establishment?) this could be a boon for the neighborhood. :)
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I spent the afternoon at Paul dePoo's studio making design decisions. We're pretty close to final. Here's a photo that Paul posted to Instagram that shows some of the drawings we were going through: https://instagram.com/p/3RsELwNJMy/.
Our application for a license to serve beer, wine and spirits will be considered by the Community Board for Jackson Heights on Tuesday evening. If the Board concurs, the application will then go to the New York State Liquor Authority.
I spent part of today asking neighboring merchants for their support, and will be canvassing merchants tomorrow and through the weekend. I'm pleased to say that Arunee Thai, Espresso 77 and Table Wine are among the businesses that gave their support today.
I'm loving all the previews for the design of the restaurant but I want some insight into the food. Where's your food inspiration board?
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I'm loving all the previews for the design of the restaurant but I want some insight into the food.
Hi iheartbigass,
Katie Honan has written an article for DNAInfo about the food we'll be offering: http://www.dnainfo.com/new-york/20150501/jackson-heights/chef-who-once-cooked-for-royalty-opening-new-restaurant
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Sounds great, Chef. You can count me in.
Wishing you the best of luck on the launch of a restaurant I think this neighborhood will embrace!
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Last night we made a presentation to our Community Board's Business and Economic Development Committee. I was impressed, in particular, by one member's knowledge of the building and its design. The Committee had a private discussion after we left, but as far as I can tell there is not going to be an objection to us offering wine, beer and spirits. Next stop is the New York State Liquor Authority.
There was some discussion about live music. I mention this because musicians have raised the issue in this thread. We have no plan to offer live music, but can see doing it in special cases. For example, if we were hosting a fundraiser for the Jackson Heights Orchestra, a performance by a soloist, duo or trio would seem obvious.
Tomorrow I'll be getting together with our designer, architect and contractor to get the renovation on track. One of the questions during the Committee hearing is whether we are serious about opening early fall. The kitchen is approved, so this is a cosmetic renovation of a 626 square foot dining room. It is entirely possible.
The other question that came up during the Committee hearing was whether we are prepared to open without a liquor license, indeed without a wine and beer license. I can't imagine doing that. This is going to be a serious restaurant and it is inconceivable to me that a guest could not order a cocktail, a beer, an aperitif, wine or a digestif.
I have some concern that this last question has something to do with the fact (as I understand it) that the full Community Board does not intend to meet again until September. If that is true, the Board needs to understand that we and several other applicants last night are paying rent month after month.
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i understand your position. i've experienced a number of openings where a restaurant offered a complimentary glass of wine before a license was secured, and gone to a number of BYOB places, which i know is a grey area when a license hangs in the balance. if you're looking at a short term "dry" period, i wouldn't imagine it would be a problem, but that's your decision, clearly.
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i understand your position. i've experienced a number of openings where a restaurant offered a complimentary glass of wine before a license was secured, and gone to a number of BYOB places, which i know is a grey area when a license hangs in the balance. if you're looking at a short term "dry" period, i wouldn't imagine it would be a problem, but that's your decision, clearly.
I have some concern that this last question has something to do with the fact (as I understand it) that the full Community Board does not intend to meet again until September. If that is true, the Board needs to understand that we and several other applicants last night are paying rent month after month.
Perhaps you could partner with Table Wine for a temporary BYOB period, with recommended drinks etc?
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i understand your position. i've experienced a number of openings where a restaurant offered a complimentary glass of wine before a license was secured, and gone to a number of BYOB places, which i know is a grey area when a license hangs in the balance. if you're looking at a short term "dry" period, i wouldn't imagine it would be a problem, but that's your decision, clearly.
Offering wine or bring your own bottle without a license isn't s grey area, it's illegal. We aren't going to do it.
Last night, there were six or seven applicants for liquor licenses. If I understand correctly, the question about whether we are prepared to open without a license has to do with the fact that our Community Board has no meeting scheduled between now and September.
If my understanding is correct, the Board needs to understand that applicants are paying many thousands of dollars in rent every month. As it happens, we believe that we can now go to the New York State Liquor Authority, but one has to wonder why there will be no meetings of our Community Board, on any issue let alone liquor licenses, until September.
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One other point.
When we went into the Committee meeting, we introduced ourselves.
Assuming that our Community Board's list of members is correct, there are nine members of this Committee. Six were present. Having asked when we arrived, we were told that it may not be correct. I have no idea who was present. Not one of them introduced themselves. This really took me aback. It is a matter of basic manners.
I would like to know who the guy was who knew a lot about the building, and had a quick grasp of the application, but it's kind of awkward, when one is appearing before a Committee, to ask members to identify themselves.
Meanwhile, our Community Board web site has data on Jackson Heights liquor licenses, but the information has not been updated for five years.
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I wasn't there and have very limited experience with the Community Board, but I can hazard an (optimistic) guess at why they were asking about whether you can open without a license.
First, like many CBs, they do not meet during July and August unless an urgent matter arises. Second, it has been the recent tradition of this CB to hold its June meeting outdoors in Diversity Plaza. It's a wonderful civic event. This year, it's scheduled for June 18 (http://www.cb3qn.nyc.gov/calendar?c_v=evt&c_eid=1590342&c_mid=0). But it means in the case of rain, any scheduled business is put off until September. I attended a committee meeting before the outdoor meeting last year, and there were similar questions asked about continencies in case the June meeting is cancelled due to weather. So it's possible that is what they were talking about. They should have been more clear.
We have no plan to offer live music
Shucks. I was harboring a fantasy that Great Big Sea would pop down from St. John's for an intimate little show.
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Toddg,
I have zero patience for people who don't have the courtesy to identify themselves and who expect me, when they have no objection to what I'm proposing, to pay thousands of dollars in rent every month to suit their vacation plans.
Our brilliant Community Board Committee said things last night that suggested that there is no prospect of Great Big Sea playing in our restaurant. Which is too bad, because it might be possible.
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We intend to open a contemporary American fine/casual restaurant in September/October in Jackson Heights at which our clients can order cocktails, aperitifs, wine, beer, and digestifs.
We have notified the Community Board and the next stop is the New York State Liquor Authority.
If the Community Board objects to a modern American restaurant in Jackson Heights, or objects to such a restaurant serving beer, wine and spirits, it should say so now.
It's ridiculous that I went to a Community Board Committee meeting last night where not a single person identified themselves nor, with one exception, seemed to have a clue what we are proposing.
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That's discouraging but not surprising. Welcome to local politics. It's not ideal, but I think it's quite common for restaurants in NYC to open without a liquor license at first. At least I have seen that often. Lots of places in that position do allow BYOB--so much so that I had no idea it was illegal until recently. It may be one of those realities you just have to put up with, unfortunately. These places eventually do get their license, but they operate without one for several months. I always thought that was just the way things happened--that it just took a long time to get the license.
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Didn't you hire an attorney or firm that specializes in liquor licenses? They know how to navigate these matters saving you the stress you are experiencing. On another note, I wish you much luck and success - I can sense that potentially the financial stress is getting to you but it is best to hire the right people to negotiate these waters.
I've been there, almost 2 decades ago I got involved in this business. OY....All I can tell you is that hiring liquor License firms and lawyers is money well spent.
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Didn't you hire an attorney or firm that specializes in liquor licenses? They know how to navigate these matters saving you the stress you are experiencing. On another note, I wish you much luck and success - I can sense that potentially the financial stress is getting to you but it is best to hire the right people to negotiate these waters.
I've been there, almost 2 decades ago I got involved in this business. OY....All I can tell you is that hiring liquor License firms and lawyers is money well spent.
Our lawyer from a firm that does nothing but this kind of work, and which represents some of New York's best restaurants, was indeed with us.
Does not change my opinion of what went on during last night's local Community Board Committee meeting, starting with the fact that none of the members had the courtesy to identify themselves. Nor does having my attorney present explain why our Community Board's information on its web site on liquor licenses is five years out of date.
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That's discouraging but not surprising. Welcome to local politics. It's not ideal, but I think it's quite common for restaurants in NYC to open without a liquor license at first. At least I have seen that often. Lots of places in that position do allow BYOB--so much so that I had no idea it was illegal until recently. It may be one of those realities you just have to put up with, unfortunately. These places eventually do get their license, but they operate without one for several months. I always thought that was just the way things happened--that it just took a long time to get the license.
I am not aware of any serious restaurant in New York that has opened without a liquor license. There is no chance that we are going to open serving wine, beer and spirits illegally. But I do wonder, after last night, whether the members of the Business Committee of our Community Board, and the Board itself, get that.
And as a resident, I'd like to know why the information on our Community Board's web site in the section on liquor licenses has nothing more recent than 2010.
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Here's another question.
On Wednesday night, the Board's Business Committee invited each applicant into its presence privately, and when the applicant left, the Committee held a private discussion before the next applicant entered.
Why is this a private process?
We would have preferred that our application was considered publicly. We were surprised at the secrecy and found it distasteful, not to mention wholly unnecessary. It's an application for a liquor license, not a national security issue.
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hang in there, Stew. Don't let it bring you down. We're all in your corner and wishing you success. Such a drag that red tape, bureaucracy and, dare I say, corruption is slowing you down. I wonder if our locally elected officials know about this and are in favor of it, maybe a topic for another thread. Good luck--can't wait for the opening.
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Good luck--can't wait for the opening.
Thanks. We're getting there :)
I should acknowledge that the members of the Community Board doubtless have the best imterests of our community in mind and dedicate their time on a volunteer basis. Maybe we could have done a better job of explaining ourselves.
That said, it would be helpful if there was more information on the Board's website on the process (there are significant variations between Boards) and if Committee members would tell applicants who they are so that applicants can address them by name. I would still like to know who the gentleman was who knew a lot about the architecture of the building, going back to when our space was a Baskin and Robbins, so that I can thank him for the information he volunteered.
My thanks to the Committee for its consideration.
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On a lighter note...
Mica, my three month old Miniature Schnauzer, comes along when I meet our designer, Paul dePoo, at his studio.
I'm not generally keen on selfies, but I love this one that Paul posted today to Instagram: https://instagram.com/p/3q1QSENJEJ/
Means that Mica will have a King Charles Spaniel playmate while Paul is "babysitting".
By the way, Paul, who is a stage designer first but is also the designer of our restaurant, correctly called both of last night's Tony awards for stage design: The Curious Incident of the Dog in the Night-Time (play) and Fun Home (musical).
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As some may know, we have a fairly new online news source called Jackson Heights Post.
The principal journalist is 2013 Queens College graduate Michael Florio (JHPost here) who has just published an article about our upcoming restaurant: http://jacksonheightspost.com/frenchamerican-restaurant-to-open-on-37th-avenue/
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I'm really happy to pass on that our designer, Paul dePoo, will be the set designer for a new Broadway-bound musical about Josephine Baker.
The producer, Kenneth Waissman, is perhaps best known for Grease and Torch Song Trilogy.
The play will initially open in Sarasota's Asolo Theater next April and will star Deborah Cox. More info here: http://www.asolorep.org/shows/josephine/2015-2016
Paul's Instagram post: https://instagram.com/p/39xUzgNJDG/
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Stew - this is all very exciting! I can't wait to see the design (all of it!) and the menu. So many are looking forward to your opening.
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Homeowner,
Thanks, we are sure looking forward to opening.
This is a good time to say that we have two new members of the team, both Jackson Heights residents:
Julie Newman, who will be our architect and who, with her husband, owns Espresso 77 in Jackson Heights and Park Slope.
Janita Anthony, who specializes in commercial kitchens and who is working with us on changes to the existing kitchen.
The renovation started today and we are still targeting fall to open.
It was great to meet and talk with Daniel Karatzas today, author and realtor, who happened to be on the block as we were organizing the beginning of the renovation.
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Homeowner,
Thanks, we are sure looking forward to opening.
This is a good time to say that we have two new members of the team, both Jackson Heights residents:
Julie Newman, who will be our architect and who, with her husband, owns Espresso 77 in Jackson Heights and Park Slope.
Janita Anthony, who specializes in commercial kitchens and who is working with us on changes to the existing kitchen.
The renovation started today and we are still targeting fall to open.
It was great to meet and talk with Daniel Karatzas today, author and realtor, who happened to be on the block as we were organizing the beginning of the renovation.
And the good news just keeps coming!
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We had lots of people drop by the restaurant today as they were passing, including some of the people who follow this forum. It's really encouraging, and chatting for a few minutes makes for a great break from the messy work we were doing.
As of this evening, we've completed demo work in the basement, and the main floor has been stripped to its base. Over the next few days, the current ceiling and the outdoor signage will be gone. There is no need to strip the walls.
Then we can begin putting the space together as we envisage it.
I'd also like to confirm that we have decided to replace the current facade.
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Does anyone know why there is a stop work order in the window of the new to be restaurant?
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Nope, but I guess that's gonna be one more that's "banned from eating"...
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The code listed on the stop work order (I took a photo) is 28-105.1 which findlaw shows is this:
http://codes.lp.findlaw.com/nycode/ADC/28/1/105/28-105.1
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Looks like there was no DoB permit - http://a810-bisweb.nyc.gov/bisweb/OverviewForComplaintServlet?requestid=2&vlcompdetlkey=0001870335
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Sounds like licensing and permits are providing some challanges.
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Does RESOLVED mean the permit has been acquired?
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Maybe I won't hit ENTER twice...?
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I hope so! I just saw the notice this morning and was so bummed. Stew, we're rooting for you!
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It's not easy. You have the support of many in our community and we continue to look forward to your opening.
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I was excited for it, but I have to say the attitude in the other thread was a huge turnoff. Hopefully it's just tensions running high that's the cause of the childish behavior.
At any rate, I don't wish ill will, so I hope this permit business gets resolved and people can get on with their livelihood.
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Absolutely. There are so many challenges when you open a place like a Stew is planning and it's easy to get frustrated. I'm more interested in the food and the actual place rather than all the BS.
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Does anyone know why there is a stop work order in the window of the new to be restaurant?
The contractor who is removing floor tiles, etc. removed the ceiling gypsum board and tied off the light fixtures, but the fixtures had not been removed and the wires capped when the inspector arrived. Hence the violation.
The work that was being done does not require a permit because it is cosmetic, but the inspector considered the hanging lights to be a safety violation.
We are continuing to work while this gets sorted out.
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I have to say the attitude in the other thread was a huge turnoff.
Sounds like our restaurant is not for you.
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I'm really happy about how our little restaurant is developing, and especially happy to learn that we are likely to be the subject of an article in a major international magazine. It will be good for us, but more importantly for Jackson Heights.
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This is great news! I'm really excited. It's surprising that you got a violation when so many other stores in Jackson Heights are quite egregious about ignoring building codes and the like. Best of luck and smooth sailing!
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I have to say the attitude in the other thread was a huge turnoff.
Sounds like our restaurant is not for you.
Wow, Stew. This thread has over 11,000 views and the posters here are clearly rooting for you. That represents a lot of potential business.
The gist of hfm's post was positive. "At any rate, I don't wish ill will, so I hope this permit business gets resolved and people can get on with their livelihood."
And yet, you suggest not to come.
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Sorry, hfm...
https://www.youtube.com/watch?v=TLfmEZYdtrY.
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Sounds like our restaurant is not for you.
Great way to drum up neighborhood support and goodwill...
:-\
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I have been in the neighborhood a while.
Just an observation, below is the transcript from the DOB and links.
Certainly seems like work that needs to have a permit and some hazardous conditions as well.
WORK W/OUT PERMIT. THERE IS INTERIOR DEMOLITION IN PROGRESS. THE METAL FRAMED CEILING WAS REMOVED, LEAVING THE ELECTRICAL LIGHTING HANGING. THE DUCT WORK WAS REMOVED.
UNAPPROVED UNSAFE ELECTRICAL WIRING. INDOOR FIXTURES USED OUTDOOR. ARMORED CABLE USED OUTDOOR.
http://a810-bisweb.nyc.gov/bisweb/ActionViolationDisplayServlet?requestid=3&allbin=4029578&allinquirytype=BXS3OCV4&allboroughname=&allstrt=&allnumbhous=&allisn=0001975905&ppremise60=063015CV03MG01 (http://a810-bisweb.nyc.gov/bisweb/ActionViolationDisplayServlet?requestid=3&allbin=4029578&allinquirytype=BXS3OCV4&allboroughname=&allstrt=&allnumbhous=&allisn=0001975905&ppremise60=063015CV03MG01)
http://a810-bisweb.nyc.gov/bisweb/OverviewForComplaintServlet?requestid=2&vlcompdetlkey=0001875130 (http://a810-bisweb.nyc.gov/bisweb/OverviewForComplaintServlet?requestid=2&vlcompdetlkey=0001875130)
http://a810-bisweb.nyc.gov/bisweb/OverviewForComplaintServlet?requestid=2&vlcompdetlkey=0001870335 (http://a810-bisweb.nyc.gov/bisweb/OverviewForComplaintServlet?requestid=2&vlcompdetlkey=0001870335)
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This is great news! I'm really excited. It's surprising that you got a violation when so many other stores in Jackson Heights are quite egregious about ignoring building codes and the like. Best of luck and smooth sailing!
Thanks. We are about to go from the demolition stage to the renovation stage anyway, which will involve plumbing changes that do require a permit. Our architect should have the blueprint shortly, and we are meeting Monday to make decisions about bids from suppliers of design materials.
We've made a final decision to replace the entire facade. As it turns out, there is no original wooden floor and no original ceiling, so we'll be going with our designer's concept on both. This means ceramic tile for the floor and a lattice effect, geared toward sound absorption as well as aesthetics, for the ceiling.
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I have to say the attitude in the other thread was a huge turnoff.
Sounds like our restaurant is not for you.
Wow, Stew....you suggest not to come.
We are investing a lot of money in this restaurant, and will be hiring and training a good number of people, in a community where the obvious way to make money is to create yet another sports bar.
This controversy arose because we suggested that the members of our Community Board should not post anonymously on this site on Board issues, and should certainly not anonymously attack one of my investors.
Apparently there are people, including the owners of this forum, who think that this kind of anonymous posting and attack is hunkey-dory.
I don't, and I am absolutely serious when I say that I don't want the business of those who endorse this kind of behavior on the part of the members of our Community Board.
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Stew, I wish you the best of luck, yet you seem to be applying a double standard. You are defending your investor's attack on a Community Board member for posting about board business anonymously, and now you are leveling the same criticism. Yet your investor anonymously criticised a new neighborhood restaurant without revealing that he has sunk money into another new neighborhood restaurant and then he anonymously attacked the Community Board's liquor license process without revealing that the restaurant he put money into has, or will have, a liquor license application before the board. Full disclosure runs both ways.
This is a nice neighborhood and most of us hope your place will be a nice addition. This forum allows people to express their opinions anonymously. That's how it operates. Moreover, Community Board members donate their time on behalf of the neighborhood fulfilling an important civic function. They have the same right to express their opinions, anonymously, as the rest of us. They shouldn't be penalized just because they volunteer their time to the community. In any event, isn't it time we move beyond this and look forward to your grand opening.
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look forward to your grand opening.
I'll be hiring a clown and putting up streamers and balloons.
I've been told by a number of people recently that posting on this forum is a bad idea. It's time for me to stop, except that I'll post links to our website and instagram sites when they are available. In the meanwhile, my Twitter account is @stewartwadden.
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look forward to your grand opening.
I'll be hiring a clown and putting up streamers and balloons.
Sarcasm duly noted.
Perhaps telling numerous full-time residents of the neighborhood that they aren't welcome at your business wasn't the way to go.
Perhaps you're right and you should cut back on the posting, lest residents get turned off at the idea of giving business to a restaurant whose chef and investor act too often as if the public should be grateful to even get a whiff of its dumpster, let alone be allowed to set foot inside the "killer restaurant" (which, I truly hope it is-- for you and for the neighborhood -- but a lot of really good chefs have had restaurants that turned out to be less killer than they planned).
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Hi kmjh,
I think that the real problem is that, to this minute, in relation to a discussion about my business, a member of our Community Board is hiding behind a fake name and refuses to admit publicly that he or she is a member of the Board.
The bigger problem is that our Community Board, consisting of public officials who are supposed to be publicly accountable, apparently thinks that it's perfectly OK for its members to conduct themselves in this manner.
And the even bigger problem is that the politicians who appoint these people - start with the Querns Borough President - are silent.
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So kmjh, apparently this is how Jackson Heights politics works...
If one is starting a business, with hundreds of thousands of dollars in investment, that will create jobs, whatever one does, don't question how our Community Board does business.
If you do, expect a member of the Board to use a pseudonym, and to pretend that he or she is just an ordinary citizen, to attack you on a personal ad hominem level for raising questions.
Then expect the owners of this site, and certain participants, to explain that this is how democracy is supposed to work.
No doubt Donald Trump could explain this.
P.S. I intend to run my restaurant based on a set of values. This means that I reject the Restsurant Association's position on minimum wage. It also means that I have no time for our Community Board members hiding in the weeds; nor for the Board's complete lack of transparency.
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Boarders-a jackson heights reality show
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I think Stew's next hire after his architects, designers and contractors should be a PR advisor.
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Another 99 cent store or chicken place seems very welcome at this point.
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I think Stew's next hire after his architects, designers and contractors should be a PR advisor.
Or a shoe maker
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I think Stew's next hire after his architects, designers and contractors should be a PR advisor.
No, the next hire will be people who are interested in working at our restaurant. While we are hiring on merit, and I know at this point that there are several people who want to work with us from other boroughs, I hope that many of the people working with us will be from our Jackson Heights community. We believe that we will be competitive in hiring because we intend to pay people higher than the New York minimum wage and, in particular, to pay our kitchen staff at rates that we believe will be higher than New York generally and certainly higher than most restaurants in Jackson Heights, and likely higher than all of them.
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Stew, I'm really looking forward to your restaurant opening. I know things with the community board are annoying, but they always are. Power—even when there's laughably little of it—corrupts. I had to rely on one in my old neighborhood in Brooklyn and it nearly gave me an aneurysm. Yes, it's infuriating, but you'll get through it. I third and fourth everyone's advice to avoid lashing out on this board. Most people reading this don't comment and showing your anger here isn't helping you.
I get how hard it is to avoid taking this personally, when you've sunk so much of yourself into it. But it's really not personal. It's small town politics in a big city. It's annoying, petty and stupid, but you will prevail. You are providing a service the neighborhood desperately needs. Please post links to your help-wanted ads. If you need a social media advisor or copywriter, I know someone who'd be perfect!
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To hijack Lord Acton - Power corrupts and petty power corrupts pettily.....
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It's small town politics in a big city. It's annoying, petty and stupid, but you will prevail.
Thanks, but it starts as a matter of basic manners.
When we appeared before the Board's Business Committee, we identified ourselves.
Not a single member of the Committee told us who they were.
To this minute, I have no idea who these people are who were considering our application.
And it's not like we didn't try. Before the meeting, we asked the Board's own staff who would be present and they couldn't tell us.
I was taught better than this at the age of six.
Meanwhile, there are important issues to deal with, such as paying dishwashers a decent wage in a city where wage theft from restaurant employees, especially the most vulnerable, is a big problem.
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Will someone please write something inflammatory on this thread and get it removed so Stew's hide will be saved??
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There's no Confederate flag emoticon.
:-X
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Sending love and good energy your way, Stew. Hang in there!
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I think Stew that some of the negative feelings you may be detecting on this board stem from before your challenges with the community board.
Before you began posting, hints of your restaurant were being dropped by your investor. He would comment often, and sometimes his tone seemed a bit condescending.
One particularly memorable post involved a thread about the reopening of Armondos. Whether you like it or not, it is a long-standing establishment in Jackson Heights, which I'm pretty sure just about everyone has been to at one time. The thread was basically about support and excitement on it's reopening.
One notable voice of dissent was your investor. I don't remember exactly what he said, but what I took away was that he thought their food was swill. And then he went further to add that if this is what Jackson Heights residents consider good food, then maybe they don't deserve a higher quality restaurant and that maybe he should focus his attention more towards Manhattan rather than Jackson Heights.
Do you see Stew, how such a comment could be seen as off-putting?
As a musician, I've learned that no one wants to hear about the behind-the-scenes drama. They want to associate you and your endeavors with having a good time and creating new memories.
I am looking forward to try your restaurant when it opens. I am hoping that i will come to associate it with good times and good food.
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One particularly memorable post involved a thread about the reopening of Armondos. Whether you like it or not, it is a long-standing establishment in Jackson Heights, which I'm pretty sure just about everyone has been to at one time. The thread was basically about support and excitement on it's reopening.
Allow me to help. In its entirety:
"Looks like they have arranged to erase their entire prior Yelp profile, including all of the reviews over the years, which were increasingly uncomplimentary, and now have a brand new Yelp profile.
I ate there about six months before the fire. My take was that it was about (barely) adequately prepared food, some of it frankly third rate, pseudo-formal service and prices based on the premise that the customer was prepared to pay a pretty good buck for tired food & tired service from about 40 years ago.
The new menu looks like more of the same.
Tell me what has changed."
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And yet, the investor, while criticizing a neighborhood restaurant, never revealed that he was an investor in a different neighborhood restaurant. That's a little strange, in that the investor and the main owner are so hung up on transparency.
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the overall tone is that of entitlement. seen it in business owners for decades. rarely turns out well.
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To be fair, I think The investor was clear about his intentions. A couple posts below the one quoted above read as follows.
"Sorry, it's just not clear whether a modern restaurant will work here, or whether instead people actually want pub food and restaurants that that serve fake Italian from 40 years ago."
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But he wasn't clear about his identity which, if you look at his other posts, seems to be important to him when he criticizes others.
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Look, social media is hard to master. We've had a number of businesses join this board over the years, only to miscalibrate their message -- through over-enthusiastic spamming of the board, posting of deceptive reviews, etc. I think it's best if we try to be patient and welcoming.
I'm not great at social media either, but the one thing I know for sure is that I would crash and burn trying to run a business. So I've got a lot of respect for the people with the right people skills, work ethic, and risk-tolerance to tackle it. I have no expectation that those same people would also master social media, which requires a larger-than-healthy time investment in staring at screens. So in general, I think we should give the benefit of the doubt to any local businessfolk who try to open up a dialogue on this board, even if they don't do a great job of it at first.
The proprietors of At Two Birds took a risk in sharing their vision for their new business and their frustrations navigating the local bureaucracy. They went a bit far in venting these frustrations, and have faced criticism for this (some constructive, some less so). The community has heard (and largely sympathized with) their complaints, and I expect they've heard what the community has to say.
Sometime soon, I hope this thread can return to its original purpose of sharing news and excitement about this upcoming "Little Jackson Heights Restaurant."
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Well said Todd.
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I was serious when I suggested PR help in this situation. What on earth is to be gained from getting into snarling fights on social media when preparing to open a new business? This is just insane, and someone needs to persuade the new business owners/investors of that fact and guide them in how best to interact with their potential new customer base. Seriously, they are planning to keep a list of customers to be banned from their establishment based on comments on this board? Why even say things like that and incite hostility? The people who live here and are interested enough in the neighborhood and its offerings to be reading this board are your customer base.
As others have mentioned, some of the comments have been extremely condescending/arrogant/snobby, in a way that is very inappropriate for the spirit of this neighborhood and the people who choose to live here. You need to be politic and diplomatic and express support for other establishments in JH (rather than put-downs) while voicing your desire to offer the neighborhood something new and exciting. In other words, accentuate the positive, restrain yourself, and try not to make enemies. It's just common sense.
I've been very much excited about this new restaurant, but am kind of worried that it may crash and burn because of an inability to deal with the Community Board, the public, etc. in a rational, productive, positive way. These skills are extremely important to a successful business. (Have I just gotten myself banned? That would be a shame given that I live about a 2-minute walk away and am a devoted and frequent restaurant patron.)
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I also think there's a probability that these guys are getting screwed by the community board and that's terrifying if all your money is tied up in opening a business. Yet another drugstore is opening up on 37th near the wine store. We need another pharmacy like we need another 99-cent store, yet somehow they all manage to pay their rent. I don't see how they're doing that legally. Maybe I'm being paranoid, but I wonder if someone will come around looking for a payoff from Stew? Yeah, he could probably handle it better, but I'd be losing my shit too if I thought I was about to lose my shirt.
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I tend to agree with this line of thinking. I'm not too sure if there is a separate thread for community board 3 but I have to say that I've attended several meetings in the past and have found them to be quite off putting, insulting and ineffectual. I'm sure that there are people who are honest and work hard but my interactions ( which had to do with illegal conversions and land marking) were quite negative. Yes, when you invest in a neighborhood and are doing something positive you want their support. They're suppose to work for us. I totally understand the frustration .
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FYI, that is not a new pharmacy opening near Table Wine. That's B&B Pharmacy, which is currently on the next block (37th between 80th and 81st), moving due to high rents. B&B has been in the neighborhood for a long time, and always provides friendly, caring service. When I returned home from the hospital after having my daughter by c-section, my mother went there to fill a prescription for me, the pharmacist, Elena Bover, sent a care package of baby products home as a gift. They are valued community members, IMO.
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FYI, that is not a new pharmacy opening near Table Wine. That's B&B Pharmacy, which is currently on the next block (37th between 80th and 81st), moving due to high rents. B&B has been in the neighborhood for a long time, and always provides friendly, caring service. When I returned home from the hospital after having my daughter by c-section, my mother went there to fill a prescription for me, the pharmacist, Elena Bover, sent a care package of baby products home as a gift. They are valued community members, IMO.
Excellent to know! Thanks for sharing.
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Thanks, Ro—that's great to hear.
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Good news.
Long meeting with the gentleman, also from the theater world, who is in charge of the lighting for the restaurant. His ideas are wonderful.
Also, we're in discussions with a sculptor who may do some works that are integrated into the restaurant. She is extremely talented and has an international reputation. If this comes together, it is thrilling.
I'd like to point out, given a couple of recent posts, that I will be the chef/patron. There are a number of investors, one of whom has said things in the past to which two or three of you take exception. He is not in the restaurant business, he is entitled to his opinion, and he expressed the opinions in question before he became an investor. Indeed, his view that Jackson Heights can support an alternative - and I stress the word alternative - to what is currently available, is why he is backing up his opinion with actual cash that will help make this restaurant happen and create jobs in Jackson Heights.
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I think we should all move on and just look forward to having a restaurant that is owned by someone who seems passionate about providing a positive dining experience for us. The best way to say thank you is by supporting a business such as this. Stew, I am sorry for my part in stirring the pot. Please let us know when the public hearing for your liquor license is scheduled before the community board. Support from neighbors is important and I for one would like to show up and speak on your behalf.
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Here's the point. I've been, for a long, long time, having and cultivating great relationships with local area restaurateurs and business owners around where I live. Yes, I know it's in their best interest to be kind and put on a good face for their business. But we're talking getting invited to private parties with the staff, buying gifts for their kids at times, basically a feeling that we're good friends, almost family in some cases. I'm not naive, but it truly is a good feeling to feel like when you're patronizing a local place that they actually act like they care about the hood, and you and your family.
I've never seen the likes of this, ever. It's baffling, and frankly extremely telling. I don't even know how to make any sense of it. I'll try it, and see if the in-person experience is much better. If it isn't, it definitely won't be around for long in a place like JH. Sometimes things just come out wrong in writing and can be much better in person. But really. You need to stop. Do a reset. Fast.
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Hi queenskid2,
Thanks for your support. We're having a lot of fun with this.
One reason is that instead of going with a restaurant interior designer, we're working with theater designers. They know what they're doing, they're inventive, and they're fun to work with.
Three days ago, we hired the woman who builds the sets for an iconic US TV show to build our banquette. Yes, we want custom rather than restaurant supply. We think that she's going to do a great job.
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Here's the point.
I've never seen the likes of this, ever. It's baffling... I don't even know how to make any sense of it.
You have made it clear, repeatedly, that you don't like what we are doing. Which is totally cool. There are lots of other restaurants in Jackson Heights that you say you would not only be happier with, but that treat you like family.
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Here's a thought, sort of related to the 'reboot' idea.
Stew, why not consider starting a new, clean slate thread related to the opening of your restaurant?
I suspect that that with the right tone, many of those who have been turned off by the negativity displayed on this thread would be willing to forgive and forget, move on and become once again potential patrons.
With any luck, this one will then sink into the mire.
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stew:
no one KNOWS what you're doing, aside from pitching a fit about the (admittedly byzantine) rules about liquor licenses and community boards, and the hurdles every restaurant owner in new york city has had to surmount for decades. it's not as if there's a secret handshake that's allowed every single one of your peers to have info you don't have, after all.
your wild, over-the-top, me-against-the world reaction to this makes me wonder what will happen when, God forbid, someone criticizes the food coming out of the kitchen. i know, i know, no soup for me.
Here's the point.
I've never seen the likes of this, ever. It's baffling... I don't even know how to make any sense of it.
You have made it clear, repeatedly, that you don't like what we are doing. Which is totally cool. There are lots of other restaurants in Jackson Heights that you say you would not only be happier with, but that treat you like family.
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not that it matters, but if you look back in this thread, i expressed great interest in stew's place, and still believe the food is likely to be exemplary. but, as he correctly notes, details like music, lighting, decor are all extremely important to the dining out experience. i'd add attitude to that list.
[Moderator's note: A new thread has been created for Swim Two Birds (http://www.jacksonheightslife.com/community/index.php?topic=13527.0). This discussion will continue there. We're closing off this thread, which has grown quite long.]