Front Burner: Chelsea Market Expands With a Food-Focused Floor

New Food Hall Sets Up Shop in Williamsburg

New York is becoming the city of food halls. Add the North 3rd Street Market to the list. Its 15,000-square-foot space will have a collection of purveyors that includes some newcomers to the food-hall scene. Among them, JaJaJa Plantas Mexicana from the Lower East Side will be moving in with its vegan menu, and A&E Supply Co. from Gowanus, Brooklyn, will install a butcher counter. Fany Gerson’s La Newyorkina iced confections will be there, as will Di Fara Pizza and a seafood counter from Ed McFarland: North 3rd Street Market, 103 North Third Street (Wythe Avenue), Williamsburg, Brooklyn,, October.

The 2017 Fall Restaurant Preview

Highly anticipated restaurant openings, and an industry in transformation.


At Pasta Flyer, Mark Ladner plans to produce a lineup of pasta dishes made and served in less than a minute.

Devin Yalkin for The New York Times

Pasta in a Flash From a Former Del Posto Chef

Mark Ladner, who was the executive chef at Del Posto, recognizes that a bowl of pasta is not exactly grab-and-go material. But he was up for the challenge. At his new restaurant Pasta Flyer, Mr. Ladner plans to produce a brief lineup of pasta dishes made and served in less than a minute. “Thirty to 40 seconds,” he said. His pasta shop will be engineered to make it possible, with a kitchen right up front and a method of par-cooking and freezing the pasta. For easier portability, lasagna comes in block form, crumbed and browned like fried mac and cheese: 510 Avenue of the Americas (West 13th Street),, October.


Amirah Kassem will open her new bakery, Flour Shop, this fall.

Kate Owen for The New York Times

Bakeries Offer Rainbow and Gluten-Free Delights

Amirah Kassem’s base of operations for custom cakes — notably her almost psychedelic sprinkle-dusted rainbow cake and her candy-filled version of Funfetti cake — has been in Brooklyn. But this fall, she will open a glittery storefront bakery with her husband, Ross Harrow, where the cakes, cake balls and other confections, all rich in butter, sugar and gluten, will be sold. And, for gluten-free, Italian-style treats, there will be Tali Dolce, a sweet shop connected to Tali, a no-gluten restaurant opening soon. The chef Harold Dieterle is consulting on the Tali recipes: Flour Shop, 177 Lafayette Street (Grand Street), October; Tali Dolce and Tali, 77 Lexington Avenue (East 26th Street), 212-245-5560, Sept. 12.


Wines from the Northern Rhône will be the focus of a Rhône wine weekend.

Tony Cenicola/The New York Times

Weekend Festival Celebrates Wines of the Northern Rhône

Back in 2000, the sommelier Daniel Johnnes created La Paulée, a New York version of the Burgundy harvest celebration. It has now become an annual bicoastal extravaganza. Now, Thomas Pastuszak, the wine director at the NoMad restaurant, and Dustin Wilson, the owner of Verve Wine, a shop in TriBeCa, have organized a Rhône wine weekend, based on La Reboule, another French harvest tradition. Dinners, an extensive tasting and other events for wine buffs and professionals will be held in various locations throughout the city. The focus is on the Northern Rhône, notably the wines of Saint-Joseph, Hermitage and Côte-Rôtie. The chefs Ryan Hardy, from the new Legacy Records, and Daniel Humm, from Eleven Madison Park, will cook during the festival. Proceeds benefit Share Our Strength’s No Kid Hungry campaign: Reboule du Rhône,, Nov. 17-19.


Markato will sell many of the products used in the Milos kitchen and offer prepared foods as well.

Sam Polcer for The New York Times

Milos in Midtown Readies New Greek Market, Markato

Estiatorio Milos, the elaborate Greek restaurant that has been in Midtown for 20 years, is getting a face-lift this fall, including new lower-level dining areas. It will also expand, adding an adjacent market, Markato, which will sell many of the products used in the Milos kitchen. Shoppers will find seasonal items like fresh herbs and vegetables, imported ingredients like honey, salt and olive oils. Prepared foods include souvlaki in a pita with tzatziki, tomatoes and onions, and potatoes on the side: Markato, 125 West 55th Street (Sixth Avenue), October.

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