What's old is new again.
Some of this fall's most anticipated openings aren't brand-new concepts, but expansions of existing establishments. Here's a look at more of what's to come from some of NYC's dining and dessert destinations.
Beloved Red Hook bakery Baked is crossing the river. In mid-October, it will open a second Baked in TriBeCa featuring the same pastries by Red Hook pastry chef Molly Marzalek-Kelly and decorator Veronika Matunin, as well as several TriBeCa-only desserts, including s'mores tarts, individual cheesecakes and chocolate cakes and granolas ("like the ubiquitous Kind bars but better," says Baked co-founder Matt Lewis). The new location will also feature a menu of sandwiches and toasts topped with nut butters, ricotta, homemade nutella and more, as well as a beer and wine license with Red Hook's Six Point on draft. 279 Church St. (Credit: Instagram / brooklynbaker)
THE LITTLE BEET TABLE
Following in the wake of The Little Beet, a popular fast-casual spot that opened in midtown this past winter, Chef Franklin Becker is riffing on the seasonal, healthy concept with The Little Beet Table, a full-service, sit-down restaurant opening in October. There you'll find Little Beet favorites such as the Baby Kale Salad and Feelin' Green cold-pressed juice, as well as a menu of new appetizers, entrees and sides. These include a tuna tataki with puffed millet, pico de gallo and avocado; roasted beets with Greek yogurt, pumpkin seed and almond granola; and mackerel with mint, chilis, fennel and lemon agrumato. All items, including the beer menu, will be gluten-free. 333 Park Ave. S. (Credit: Daniel Krieger)
Parm is branching out across the city in a major way. Since opening in 2011 on Mulberry Street, Major Food Group's sandwich shop has expanded with an outpost in Yankee Stadium. But this fall will see two Parms added to that count, with an Upper West Side location opening at the end of October and a Barclays Center-adjacent outpost opening at the end of the year. Both will serve "all the classic dishes from the Parm on Mulberry," as well as an added pasta and entree section and extended vegetable and salad options, says Jeff Zalaznick, Major Food Group's managing partner. That's not all; more Parm is slated for 2015, too, with a Williamsburg outpost and a full-service, sit-down restaurant at Brookfield Place slated to open then. 235 Columbus Ave.; 210 Flatbush Ave., Park Slope (Credit: DYLAN + JENI)
FOUR & TWENTY BLACKBIRDS
It's been a busy year for Emily and Melissa Elsen, the sisters behind the Gowanus pie shop Four & Twenty Blackbirds. In the spring, they opened an outpost at the Brooklyn Public Library's main branch in Park Slope and have been spending the summer on the East End, selling their creative pies at a pop-up shop in Orient on the North Fork. But the main act is still to follow.
This fall, the sisters are opening a giant facility in Gowanus that will feature a production kitchen, café garden and rooftop garden. The kitchen should be up and running by late September, says Emily, with classes and other social events to start by early October, while the café and rooftop portions will open next spring. The new space will help them make more pies like their salted caramel apple and birch beer float and potentially grow even more.
"The production kitchen is to enable us to do more wholesale, open additional storefronts and accommodate the demand for our pies," says Emily. 597 Sackett St., Gowanus(Credit: Four and Twenty Blackbirds)
The uber-popular Los Angeles-based burger joint Umami Burger is quickly building a following here. After the Shake Shack-esque chain opened its first New York outpost in Greenwich Village in 2013, a second followed earlier this summer at Brookfield Place's Hudson Eats food hall. Before 2014 comes to a close, we'll get a third New York location, this time in Brooklyn, when Umami Burger brings its truffle-glazed burgers to Williamsburg near Bedford Avenue sometime this fall. 156 N. Fourth St., Williamsburg (Credit: Instagram / umamiburger)