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We've been announcing restaurants & beverages daily on social media. Follow us to keep up! These are the restaurants & beverages we've announced so far, but we have many more we're excited to share with you!
With the opening of Paowalla, Chef Cardoz brings the flavors of his home country stateside, showcasing his Indian heritage through a modern American lens. The food at Paowalla covers all regions of India, and celebrates the wonders of Indian street food along with lesser known dishes. Paowalla features two tandoor ovens, as well as a dedicated bread bar with a wood-burning oven to highlight the Goan breads that Chef Cardoz grew up with. The menu incorporates Indian spices and unique cooking techniques, including wood roasting to highlight local and seasonal produce, offering a taste of Chef Cardoz's modern-Indian cuisine.
Providing a casual approach to Contemporary American cuisine, Coffeemania serves up seasonal fare in the heart of New York City’s Bryant Park by incorporating classic French techniques with hints of Asian influence. Coffeemania prides itself on using flavorful ingredients to create innovative dishes. They are one of a handful of restaurants in the U.S. to use the Josper grill, popular throughout Europe, to highlight the true flavor of their meat, fish and vegetable dishes. Coffeemania’s philosophy is refined, refreshing and most importantly, fun. Since they believe that boundaries are meant to be broken, they encourage their guests to enter new territory with them.
Kikusui's Funaguchi sake has a rich, full-bodied flavor but with a refreshing clean finish. Because this Sake is un-pasteurized, this fresh fruity flavor matures day-by-day in the can. In six months it transforms into a rich brandy-like flavor. After one year it comes to resemble a Chinese rice wine. Also being un-diluted, instead of the usual 15% alcohol, Funaguchi has 19% alcohol, opening it up to the possibility of interesting cocktails.
West 32 Soju is inspired by time spent in Koreatown, sitting around a table hanging out with friends, late into the early morning. Locally made in New York City, West 32 Soju is made from distilled corn so it’s naturally gluten free. It is sweetened with a touch of natural cane sugar and then triple-filtered for an exceptionally smooth finish. Made from the highest quality all-natural ingredients, the result is simply the best soju.
Kulu Desserts was established in August 2011 to bring in a new concept about desserts. They provide Crepes, Bubble Tea, and Asian Fusion Desserts, such as Hong Kong style Sweet Soups, combination of ice cream, fresh fruits, pudding, and herbal jelly. Dessert is not always about baking, frozen or refrigerated goods, what Kulu does is mix and match daily fresh ingredients. Their products are healthy and fresh, fulfilling your desire for sweets, while keeping you healthy.
Established in 2008, KOVAL produces organic whiskey, liqueurs and specialty spirits in Chicago's first distillery since the mid-1800s. Founders Robert and Sonat Birnecker, chose to leave their academic careers to bring the distilling traditions of Robert’s Austrian family to America. They vowed to make organic spirits from scratch (avoiding the common industry practice of purchasing and bottling pre-made spirits) and to change the way people understand whiskey by creating a new, signature style - using only the “heart” cut of the distillate - affording a brighter, cleaner take on whiskey.
Located in the West Village, Vai‘s sister restaurant Coarse is an interactive culinary experience. Sit at the one-of-a-kind concrete chef’s counter for a spontaneous meal or dine à la carte. Coarse is open every night for dinner from 5 to 11.
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