New recipes

New York Hilton Hotel Launches New Restaurant Concept

New York Hilton Hotel Launches New Restaurant Concept

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The totally redesigned dining area Herb N' Kitchen aims to combine freshly prepared foods and locally sourced pre-packed snacks

All of the menu items in Hilton’s new restaurant area Herb N' Kitchen' are made in-house and can be prepared to order.

Now open inside the New York Hilton Midtown hotel, the new Herb N' Kitchen offers a renewed dining concept "that infuses fresh, local gourmet food into an upscale restaurant and convenient culinary market," according to Hilton’s recent press release.

The new concept came to life after carefully done research about what travelers and hotel guests are looking for in a hotel experience, according to a representative for Hilton. According to a recent report by food industry research group Technomic, 85 percent of casual dining consumers visit fast-casual dining outlets once a month or more, and one-third say they order from an optional "healthy menu" more often than they did a year ago. Herb N’ Kitchen is aiming to please hotel guests with their many different dining options, from ordering fresh food prepared in-house in front of their eyes to buying snacks from small local businesses to take with them on the go. The restaurant is divided into five "zones," each specializing in a different area of the dining experience: Arrival, Barista, Oven, Buffet, and Dining Room.

"With casual dining on the rise, our guests can enjoy quick, healthy, and gourmet food options at value-driven prices," Beth Scott, vice president of global product development and food and beverage of Hilton Worldwide, said in the release. "Herb N' Kitchen provides a fresh, approachable and gourmet concept that engages guests by offering five integrated zones for the ultimate in customization."

Though there has been plenty of coverage about Hilton Midtown’s discontinuing room service, Hilton Hotel’s representative confirms that room service is still available during select times. With the new Herb N' Kitchen, hotel guests can order any food from the restaurant — from freshly baked flatbread to a bag of locally sourced beef jerky — straight to their room, or left outside the door for more privacy. There is no fee for the room service delivery, only a minimum order of $15.

New Innovation Gallery puts Hilton at technology forefront

The hotel industry has a reputation for being behind the curve in terms of technology, but a number of companies have been working to change that perception. The latest is Hilton, which recently debuted its Innovation Gallery, an incubator and experiential showcase for cutting-edge product developments that will shape the future of Hilton hospitality. The 4,300-square-foot gallery is located next to Hilton’s global headquarters at Hilton McLean Tysons Corner. It is open to invited guests, including Hilton team members, hotel owners and technology partners.

Designed by the LAB at Rockwell Group, the architecture firm’s in-house design innovation studio, the gallery showcases a variety of technologies, design elements and dining concepts, ranging from noise-cancellation and sleep-inducing devices for guestrooms to more functional and sustainable materials. The products on display have been recently launched or are under testing, with many developed through Hilton’s partnerships with companies in various industries, including IBM, LG, Amazon, and Tesla.

“The bigger vision is, we’re trying to be the fastest growing, most innovative luxury hotel company,” John Vanderslice, Hilton’s global head of luxury and lifestyle brands, told the Washington Business Journal.

Hilton is not looking for anything in particular, but sees success where technology meets service, according to Vanderslice, so the innovations that improve the customer experience are those that could be selected.

The products in the running range in function. There was London-based wireless charging network Chargifi Cincinnati-based ultrasonic audio technology Lisnr San Mateo, Calif.-based customer engagement platform Reflektion and San Jose, Calif.-based robot developer Savioke. New York City-based Sprinklr, also with a D.C. office, presented its integrated social media management platform, and Cambridge, Mass.-based Embr Labs demonstrated its thermal comfort wristband.

The Embr Wave, a bracelet that heats and cools the body in uncomfortable temperatures, grabbed the audience’s attention from the moment the pitch began. Sam Shaines, the company’s co-founder and chief technology officer, spoke into a wireless mic headset to a room of curious listeners, with his product glowing around his wrist and presentation screens projecting slides on walls around the room. He invited audience members to test out the proprietary personal thermostat, before members of Hilton’s executive team threw questions at him: about applications, research, utility and vision at Hilton. It was one of six presentations, all of which Conrad customers could see at a future visit.

Hilton expects to announce two winners after the Thanksgiving holiday. It has not determined yet which hotel will pilot them. The gallery is an immersive experience, which mirrors the guest’s experience of a hotel. Upon entering the space, visitors will make their way through five experiences including:

  • Product showcase: A space for visitors to interact with physical and virtual products that Hilton is exploring for use in hotels.
  • Food and beverage concept studio: This show kitchen offers an opportunity to experience and showcase the latest restaurant concepts developed by Hilton’s Food and Beverage team, along with technology to film and webcast.
  • Virtual reality stage: A dedicated space for visitors to use virtual reality headsets to experience new Hilton concepts. At launch, visitors will be able to view model rooms from two of Hilton’s newest brands, Tru by Hilton, and Canopy by Hilton.
  • Darkroom: A progressive model guestroom dedicated to showing cutting-edge material technologies that have the potential to yield better quality, sustainability, design interest and operational returns.
  • Innovation theater: The nucleus of the gallery serves as a gathering space to brainstorm and collaborate.

Hilton said it designed the Innovation Gallery to showcase its culture of creativity and continuous drive to employ meaningful innovations that ease and enhance every aspect of the guest experience, from smartphone capabilities such as digital key to rooms enabling integrated entertainment. The space also showcases the company’s focus on creating new hotel brands that match travelers’ specific needs, such as Tru by Hilton for young-of-heart travelers seeking an energetic but relaxing environment, and Canopy by Hilton, a modern boutique lifestyle brand.

Hilton is by no means the only company with a dedicated technology team that is searching for an edge. Last week, Marriott debuted its smart guestroom lab. The IoT Guestroom Lab, part of Marriott’s 10,000-square-foot Innovation Lab, is designed to make everyday devices more connected and responsive in the guestroom.

Marriott's new hotel room prototype lets guests control everything from the temperature of the shower to the color of the light with the sound of their voice. The smart hotel rooms include devices and amenities that respond to individual guests and are customizable based on their preferences. The rooms are designed as an application of the Internet of Things — the connection of physical devices in a network.

The room, in theory, would be largely controlled by apps and systems that remember a visitor’s preferences and past behaviors. It is powered by three linked networks and could power down automatically when the customer leaves.

Chili's Owner Launches Virtual Wings Concept

Brinker International now has three restaurants in its portfolio, and it didn’t take any additional real estate to get there.

The company Friday unveiled “It’s Just Wings,” a virtual, delivery-only brand Brinker said will be separate and distinct from Chili’s and Maggiano’s. But the concept can only be ordered through DoorDash’s app or website.

Brinker said the decision fits for three key reasons:

  • It allows Brinker to leverage the company’s scale and 1,000-plus kitchen capacity with no extra equipment needed (It’s Just Wings will operate out of current Chili’s and Maggiano’s, customers can’t walk in and order in-store).
  • Doesn’t create complexity within current system of existing brands.
  • Ensures It’s Just Wings leadership is focused on bringing the best product at the best possible value for guests.

“For us, virtual brands are about using our scale, knowledge and experience building lasting brands and the access delivery provides in order to connect with guests in a new way,” Brinker said in a statement to FSR.

It’s Just Wings features 11 sauces, such as truffle hot sauce and ponzu sauce. Additionally, curly fries are included in every order at no additional cost. Fried Oreos is a dessert option as well.

Brinker said wings “were the perfect choice for leveraging our existing kitchens, and operational and culinary expertise.”

Fried Oreos are a dessert option at the brand.

It's Just Wings went live on June 23.

The company has tested the new brand since November 2019, working on cooking methods, sauces, and partnering with DoorDash to scale. It officially went live on June 23. Chili's rolled out delivery nationwide through DoorDash in June 2019.

“It’s Just Wings is a virtual, delivery-only Brinker brand created to meet the guest’s need for value and convenience,” CEO Wyman Roberts said in a statement. “Between our exclusive partnership with DoorDash, more than 1,000 company-owned kitchens across the country and 45 years of operational expertise, we had the secret recipe to leverage our scale to provide quality food at a value straight to the guest’s door.”

“Brinker International has been fiercely committed to building and perfecting a true omni channel offering for their customers across delivery, take out and dine-in, and we’re proud to be their exclusive delivery partner,” added Christopher Payne, chief operating officer at DoorDash. “With this new delivery-only brand we’re excited to take our partnership to new heights in order to continue serving guests in meaningful ways.”

Brinker has weathered the COVID-19 pandemic better than some in its category. As of June 8, 873 of the 1,060 company-run Chili’s in the U.S. featured open dining rooms. At those units, same-store sales were down 11 percent during the week ending June 3. Restaurants reported limited cannibalization by retaining more than 70 percent of the off-premises sales they were seeing when dining rooms began to reopen in the final week of April, the company added.

Chili’s has been aggressive with reopenings since the option surfaced. During the week ending April 29, more than 300 units reopened. That figure doubled by mid-May.

Brinker said during its Q3 review in June that comp sales, on average, were running 20 points higher than casual-dining competitors.

Systemwide, same-store sales fell 18.9 percent at Chili’s in the week ending June 3. They dropped 69.9 percent at Maggiano’s.

Hilton to Launch New Brand Aimed at Young Professionals

Hilton chief executive Chris Nassetta. Large hotel chains see rolling out new brands as key to boosting top-line growth.

Craig Karmin

Hilton Worldwide Holdings Inc. is introducing a new hotel brand geared toward a young professional crowd, taking on rivals such as Marriott International Inc. in this increasingly competitive slice of the market.

The new Hilton brand has been in the works for about a year and will feature a lifestyle concept, focusing on modern design, and a bar and restaurant scene targeted at both urban travelers and locals, say people briefed on the matter.

Hilton hopes to appeal to a more affluent crowd than it does with some of its existing lifestyle brands such as Motto, or limited-service brands like Hilton Garden Inn, by offering bigger rooms and plusher amenities, these people said.

The lodging company has kept the brand’s name a secret but plans to unveil details next month, say people close to the matter.

Hilton chief executive Christopher Nassetta declined to comment for this article. During a July analyst call, he voiced high hopes for the new brand.

Leading the Way Through Hospitality: A Look at Hilton’s 100 Years of Industry Firsts

When Conrad Hilton first laid eyes on the two-story, 40-room Mobley Hotel in Cisco, Texas in 1919, it looked &ldquolike a convenient place to sleep. Nothing more,&rdquo he wrote in his memoir, "Be My Guest."

Hilton had come to oil-crazy Cisco to make his fortune, with plans to a buy a bank. But when the deal fell apart, he thought some rest would help him figure out his next move.

He didn&rsquot get the rest, as the hotel was full with oil workers, sleeping in eight-hour shifts. But when the owner mentioned the hotel was for sale, he instead heard his wake-up call.

While Hilton may not have been dreaming of the international empire with nearly 6,000 hotels that is Hilton today, he did have a vision of what this singular property could one day become.

That vision enabled Hilton to resist resting on his laurels and to keep pushing forward, finding new and innovative ways to better serve guests, anticipating their needs before they did themselves. &ldquoHe was always learning,&rdquo says Mark Young, Director of the Hospitality Industry Archives at the Conrad N. Hilton College of Hotel & Restaurant Management, University of Houston. &ldquoNo matter how old he was, he was always learning things, and he would apply it to the company.&rdquo

As the company grew over the coming decades, it faced countless changes and challenges, ranging from the Depression, to World War II, to shifting traveler tastes and dramatic shifts in technology. But one thing that didn&rsquot change was its core pioneering spirit and vision for what hospitality could be, which fueled Hilton&rsquos path forward.

That spirit of innovation has continued throughout the company&rsquos nearly 100-year history, right on until today.

Here are just some of Hilton&rsquos firsts, both in history and throughout the hospitality industry:

While Hilton may not have been dreaming of the international empire with nearly 6,000 hotels that is Hilton today, he did have a vision of what this singular property could one day become. [ Credit: Hilton ]

Conrad Hilton bought his first hotel, the Mobley Hotel, in Cisco, Texas.

Conrad Hilton opened the first hotel to carry the Hilton name, the Dallas Hilton. He also showed an early insight into forward-thinking design: In the pre-central air era, he didn&rsquot put any guest rooms on the west wall, where the sun hit hardest in the summer.

The Waco Hilton added innovations including cold running water and air conditioning to common areas. Later, in the 1950s, Hilton was one of the first to make a major investment in air conditioning. This large, multimillion-dollar bet had an unexpected side effect: It created a year-round convention business for its hotels in Chicago and New York which previously did not exist.


Hilton was the first to standardize the concept of room service in hotels, growing it from its origins in the Waldorf Astoria New York throughout the industry.

Hilton became the first coast-to-coast hotel group in the U.S. with the purchase of the Roosevelt and Plaza hotels in New York.

Hilton Hotels Corp. was formed and became the first hotel company post-WWII to sell stock in New York. Hilton was listed on the New York Stock Exchange in 1947.

Conrad Hilton bought his first hotel, the Mobley Hotel, in Cisco, Texas.[ Credit: Hilton ] The Waco Hilton added innovations including cold running water and air conditioning to common areas. [ Credit: Hilton ] Hilton opened its first airport hotel, the San Francisco Airport Hilton, and pioneered the airport hotel concept for the modern, jet-setting business traveler. [ Credit: Hilton ] First hotel to scale the use of smartphones as room keys with Hilton&rsquos Digital Key technology. [ Credit: Hilton ]

Hilton was the first hotel to install televisions in guest rooms at the Roosevelt Hilton in New York City.

Hilton was the first to install multi-hotel reservations system, the beginning of the modern-day reservations system.

Conrad Hilton was the first hotelier featured on the cover of Time Magazine, following his purchase of the Waldorf Astoria in New York. He later became the first hotelier to make Time&rsquos cover twice when he appeared in the July 19, 1963 issue.

Hilton created its first special amenity for female travelers &ndash a sewing kit and booklet with helpful names and telephone numbers. This led to the 1965 launch of Lady Hilton, the first hotel concept designed for female travelers.

Ramón &ldquoMonchito&rdquo Marrero, the bartender at the Caribe Hilton in Puerto Rico, experimented with a new recipe that blended rum, coconut cream and pineapple juice in an icy beverage. After three months of perfecting the recipe, Marrero felt that the drink finally captured the flavors of Puerto Rico and named it the &ldquoPina Colada.&rdquo The new cocktail was served by Marrero for 35 years and became the official drink of Puerto Rico in 1978.

Hilton struck the largest real estate deal in history, at the time, with the purchase of Statler Hotels for $111 million dollars in 1954.

First hotel built from the ground up in Europe after WWII, the Hilton Istanbul.

First in-room direct dial telephones at the Waldorf Astoria.

Hilton opened its first airport hotel, the San Francisco Airport Hilton, and pioneered the airport hotel concept for the modern, jet-setting business traveler.

Conrad Hilton was the first hotelier to be featured in a syndicated cartoon, Batman.

Developed first computerized central reservations system, a breakthrough in customer service.

Globalized the in-room minibar with Hong Kong Hilton.

First to have a hotel with both LEED (Leadership in Energy and Environmental Design) and Green Seal certifications.

First hotel to scale the use of smartphones as room keys with Hilton&rsquos Digital Key technology.

Hilton introduced Connected Room, a truly mobile-centric hotel room.

Hilton opened the world&rsquos first underwater hotel suite at the Conrad Maldives Rangali Island.

Hilton launches new lifestyle brand Tempo for ‘modern achievers’

Hilton has launched yet another new hotel਋rand -- this time, it’s for the “modern achievers.”

The hospitality company announced the launch of “Tempo by Hilton” on Thursday in a press release.

The 𠇊pproachable lifestyle brand” hopes to help “guests live better lives” and was developed with the help of Thrive Global -- Arianna Huffington’s well-being technology company -- and Blau + Associates, a restaurant planning and development company, the release said.

Hilton's new brand, Tempo by Hilton, was launched Thursday. (Tempo by Hilton)

“Tempo by Hilton introduces a new concept by combining all the benefits and efficiencies owners expect from a limited service model with an uplifting dose of inspiration,” Phil Cordell, SVP and global head of new brand development at Hilton, said in a statement.

“Utilizing a data-driven blueprint, we identified lifestyle offerings inside the guest rooms and throughout the property that push the entire sector to new heights,” Cordell added. “The end result is a compelling, yet approachable brand that enables owners to expand their portfolios in sought-after locations across the country as well as capture a new demographic of travelers.”

The oversized bath suite in Tempo rooms will include a backlit mirror that has built-in Bluetooth speakers. (Tempo by Hilton)

Tempo guest rooms will also have open-concept closets and a "Get Ready Zone," with a desk and a backlit mirror. (Tempo by Hilton)

A rendering of a public space in a Tempo hotel. (Tempo by Hilton)

There are already 30 Tempo by Hilton commitments across the U.S., including New York, Boston, Los Angeles, Washington, D.C,. and Atlanta -- along with 30 more deals in the process, according to the release.

Tempo by Hilton hotels will have several brand-specific features. Guest rooms will include “Power Up” and “Power Down” collections through the television that will guide customers through rituals and meditations meant to help them prepare for the day or help them wind down for bed.

Rooms will also have an open-concept closet, a steamer and an oversized bath suite with a backlit mirror that has built-in Bluetooth speakers.

The lobby and other shared spaces of the hotel were designed to 𠇎ncourage guests to look up from their daily grind and take a moment for themselves,” the release said.

A rendering of an informal lounge in a Tempo hotel is pictured. (Tempo by Hilton)

Tempo by Hilton hotels will have a cafe with smoothies and other breakfast options and a bar with craft cocktails and seasonal menus of small plates. The lobby will also have a complimentary coffee and tea bar, the release said.

The new brand is also 𠇌ommitted to implementing sustainable practices throughout the guest experience,” as part of Hilton’s Travel with Purpose 2030 Goals, the release said.

“Through our research, we found that while our current upscale offerings have been incredibly successful at earning loyalty among specific guest segments, there was a rising demographic of ambitious and highly discerning travelers that weren’t engaging with the category,” Jon Witter, chief customer officer at Hilton, said in a statement.

“With Tempo by Hilton, we are able to reach these influential consumers through a new, elevated yet approachable class of hotels designed to surpass expectations of both customers and owners in truly meaningful ways,” Witter added.

Ticker Security Last Change Change %

Hilton also recently launched several other brands, including Motto by Hilton and Signia Hilton.

Our passion for greatness pushes us to share our insight and expand it into every day operations from training modules to operational SOPS. Our School of Food & Beverage offers video-based learning through a robust portfolio of service and product knowledge.

We collaborate with third party vendors to offer brand agreements and licensing with global, national, and local companies, celebrity chefs and consultants. We’ve accomplished partnerships with notable companies and chefs, such as Jean-George Vongerichten, Heinz Beck, Bryan Voltaggio, Chris Galvin, and Coffee Bean & Tea Leaf.

Concept Spotlight
Herb N' Kitchen

HILTON NEW YORK MIDTOWN is a restaurant, bar and takeaway concept for Hilton Hotels and Resorts combining versions of an urban food hall and gourmet market. This creates a seamlessly interactive experience, driven by guest's expectations of transparency and freshly prepared food, available whenever and wherever they choose.

Concept Spotlight

Levantine is a restaurant, bar and takeaway concept for Hilton Hotels and Resorts combining versions of an urban food hall and gourmet market. This creates a seamlessly interactive experience, driven by guest's expectations of transparency and freshly prepared food, available whenever and wherever they choose.

Concept Spotlight
Hop city

This casual all-day American tavern and gourmet market concept captures the spirit and energy of the local neighborhood. HopCity is an example of how the American Tavern concept is brought to life while providing an efficient operation. HopCity celebrates surrounding regional culture via partnerships with nearby suppliers and showcasing regional menu offerings.

Concept Spotlight

E'terie is a restaurant, bar and takeaway concept for Hilton Hotels and Resorts combining versions of an urban food hall and gourmet market. This creates a seamlessly interactive experience, driven by guest's expectations of transparency and freshly prepared food, available whenever and wherever they choose.

Concept Spotlight

Our mission is to deliver a Restaurant and Bar prototype concept into one that can be universally understood and appreciated for full service brands in 1st and second tier cities worldwide. The inviting, warm personality and touches of greenery complete the approachable vibe and encourage guests to linger, converse, and relax at this “all-day” bar.

Terms and Conditions

ACCESS TO CONCEPTS, CONFIDENTIALITY AND NON-DISCLOSURE AGREEMENT IMPORTANT! THIS IS A BINDING LEGAL AGREEMENT (THIS "AGREEMENT"). PLEASE READ THESE TERMS AND CONDITIONS OF USE CAREFULLY BEFORE USING THIS SITE. This Agreement governs your use of this Internet site located at http:/ (collectively, the “Site”) and is by and between Hilton Domestic Operating Company, LLC (referred to herein as “Hilton”, “we”, “us”, or “our”) and you, on behalf of yourself and the buyer, member or supplier for which you have registered (“you”). By using, viewing, transmitting, caching, storing and/or otherwise utilizing the Site, the services or functions orered in or by the Site and/or the contents of the Site in any way, you have agreed to each and all of the terms and conditions set forth below, the Hilton Site Usage Agreement and Global Privacy Statement, which are incorporated herein by reference, and waive any right to claim ambiguity or error in this Agreement. If you do not agree to each and all of these terms and conditions, please do not use the Site and leave the Site immediately. We reserve the right, at our sole and absolute discretion, to change, modify, add, or remove portions of these terms at any time without notice and, unless otherwise indicated, such changes will become effective immediately therefore, please check these terms periodically for changes. Your continued use of the Site following the posting of changes to this Agreement will mean you accept those changes.

Food & Beverage News

Hyatt Centric

This new brand is designed for what Hyatt calls “modern explorers”: multigenerational, sophisticated travelers who want to be in the heart of their destinations and who want their hotel to be connected to the local culture.

To that end there will be locally made amenities and bath wear a common lounge for work or play called the Corner will have local books and magazines. As with some of the new hotels designed for millennials, there’s free Wi-Fi, and dining is a more casual affair. For example, room service will be offered as a “knock ‘n’ drop” service gone is the formal in-room, on-the-bed presentation.

Hyatt Centric hotels will be popping up in popular destinations including Miami, Atlanta, Chicago, New York and Paris. Information:

Carbone Launches Direct-To-Consumer Jarred Sauces

A reservation at Manhattan’s Carbone may be nearly impossible to secure, but the flavors of the esteemed Italian restaurant are getting a little closer to your palate. And pantry.

A new consumer goods brand, Carbone Fine Food, will launch with a line of restaurant-quality pasta sauces, available to consumers on the East Coast. Years in the making, Carbone’s first direct-to-consumer venture will allow consumers to now experience the Michelin-starred Italian restaurant in their homes.

Created by Mario Carbone, Rich Torrisi, and Jeff Zalaznick—co-founders of global restaurant company Major Food Group—the sauces are available in three varieties: Marinara, Arrabbiata, and Tomato Basil . While typical packaged tomato sauces simply mix tomato paste with dehydrated ingredients in a process lasting only eight minutes, Carbone’s Sauces highlight fresh ingredients and take approximately one hour to produce.

Each variety is made in small batches, using Italian tomatoes picked at peak ripeness—just like at the restaurant, whose outposts in Manhattan, Miami, Las Vegas, and Hong Kong draw consistent crowds and acclaim. Carbone’s team of chefs has overseen the entire production process, painstakingly testing hundreds of iterations to ensure that the jarred sauces meet their standards.

“Creating staple sauces for the home cook that possess the craft we’re known for has been a goal for some time,” said Mario Carbone. "The challenge was to create a product that would not only cut down cooking time but also truly deliver on the promise of unequaled flavor, and we can now say that that's exactly what we've done. We couldn't be more excited—and there’s much more to come."

Carbone Fine Foods' jarred sauce

U.S./U.K. Travel: Restrictions Won’t Be Lifted ‘At The Moment’

Decades-Long Mystery Of Monkeys Living At Fort Lauderdale Airport Now Solved

Donald Trump Plans To Repair, Use ‘Beautiful Boeing 757’ For Rallies, Again

Seeing fans and aspiring Carbone diners cook Carbone’s recipes at home also inspired Carbone in the development process.

"It’s been exciting to see so many people recreate our recipes at home over the years. This got us thinking about the ways that we can bring the Carbone dining experience into more homes, especially in areas where we don’t have restaurants," Carbone said.

The branding of the sauces is adapted from familiar beloved illustration that adorns the menu at Carbone. To produce it, the MFG Co-Founders originally commissioned visual artists McDermott & McGough to depict the storefront of the Greenwich Village restaurant just as it would have appeared in 1958, paying homage to the history of New York City and the glamorous era of dining that inspired the concept. Some may notice that the three gentlemen standing on Thompson Street are Zalaznick, Carbone, and Torrisi themselves.

Copperfish Kitchen

The owners of Apeiro Kitchen & Bar in Delray Beach will launch their new concept in the coming weeks at Boca Center inside the space formerly occupied by Uncle Tai’s. The menu will center around sustainable, responsibly caught seafood, highlighting raw bar delicacies such as Bluepoint, Kumamoto, and Sweet Baby Jesus oysters, shellfish towers, and king crab with truffle honey. Diners will also discover larger plates, like miso black cod, Dover sole, and lobster risotto, in addition to dishes for meat eaters, such as double-cut pork chops with kumquat mostarda. The decor, with a subtle nautical theme and copper accents throughout, promises to make Copperfish a chic destination.

Harborside in New Jersey is coming out of the pandemic with a $100M upgrade

Meet Manhattan’s new commercial-boom corridor: Broadway from East 26th Street to West 34th. The increasingly vibrant stretch spans four micro-markets typically regarded as distinct: Nomad, Koreatown, Greeley Square and Herald Square.

But there’s growing continuity thanks to new development and investment. Even as the pandemic remains a force, glamorous new hotels are ready to open office buildings have been repositioned and “re-imagined” and rents are holding up in a tough market.

Even the long-shabby retail scene is on the upswing as shops like wine merchant Vin Sur Vingt and hip eateries like The Smith replace discount jewelry and electronics merchants.

Marcus & Millichap investment-sale broker Eric Anton mused, “Could Herald Square be the new Bryant Park?”

Anton is marketing the leasehold recapitalization of the bankrupt, 120-year-old Martinique hotel at 1260 Broadway at West 32nd Street. The 531-key landmark, currently closed, includes 13,000 square feet of retail. It just completed a six-year, $40 million renovation/restoration.

Sources said the leasehold’s remaining 68 years could fetch in the $70 million-$75 million range. Anton said the current owners would prefer a joint-venture arrangement. He said two JV offers have already come in, with both bidders hoping to reopen the Martinique as a Hilton Curio-flagged inn to guests later this year.

Anton is also marketing a 99-year leasehold at 1270 Broadway, a prewar office building facing Greeley Park and next door to the Martinique. Both offerings, he said, reflect a wish by longtime family owners to exploit the area’s rising fortunes. He said office building sale offerings on Broadway are asking $500 to $700 per square foot.

The rental scene south of Herald Square has held up reasonably well in today’s weakened markets. Overall asking rents including sublease space averaged $75 per square foot in the fourth quarter and vacancies 11.4 percent, according to CBRE. The latter marked a large jump over 6 percent in 2019 but compared favorably with a current overall Manhattan vacancy rate of 15 percent.

Typifying the optimistic spirit is Global Holdings Management Group’s recent $50 million redesign of 1250 Broadway. To orient the office tower to increasingly chic Nomad, they moved the entrance from the bustling, restaurant-packed block of West 32nd to West 31st Street.

But Anton believes that the Korean-food concentration is an asset. “During the worst winter in the city’s history, 32nd Street had more outdoor seats than anywhere else,” Anton said.

The corridor which Anton says was once known as the “perfume and socks district” is “blossoming rapidly,” agreed CBRE’s Paul Amrich, vice chairman of his firm’s New York City Advisory & Transaction Services Group. He credited the trend to excellent subway service and to the spirits-lifting effect of new hotels that will soon include a Ritz-Carlton and a huge Virgin Hotel in the West 20s.

His team is marketing 150,000 square feet of offices at 1245 Broadway, a nearly finished new building at Broadway and West 31st Street. It scored a retail coup with a lease for a “plant-based” restaurant from star chef Matthew Kenney to open in 2022.

It’s a far cry from greasy sausages that are still sold on some sidewalks — and a taste of things to come.

Union Square’s image as a vibrant, multi-use neighborhood took an unfair hit when a few popular restaurants facing the park closed last year.

To counteract the negative impression, a report just out from the Union Square Partnership found the district seething anew with commercial energy.

Thirty-three stores and restaurants have either opened or announced plans to open since January 2020. Target will open at 10 Union Square East in 2023. This year will see the arrival of a giant UrbanSpace food hall at the new, mixed-use project known as Zero Irving at 124 E. 14th St. Already open are Café Salmagundi, Gorin Ramen, Concepts International footwear and Happy Socks.

Partnership Executive Director Jennifer Falk cited the area’s strength as a true “15-minute neighborhood” with a “wealth of amenities and resources within walking distance or a short bike ride.”

The Partnership said the influx “underscores the resiliency of the district,” which is home to businesses of all types, the Union Square Greenmarket, the New School, 73,000 residents and beloved retailers such as the Strand bookstore.

One million square feet of development and redevelopment, reflecting $850 million in investment, are also recharging the batteries. The onetime Tammany Hall building at 44 Union Square had a dramatic restoration and expansion including a multi-story glass dome, for commercial use. A hotel is due at 16 E. 16th St. Two boutique condo buildings are rising at Sixth Avenue and West 14th Street.

So, everybody’s heading for Miami, right? Well, a hugely popular Miami men’s hair salon is coming to New York.

The Spot Barbershop will soon launch its first expansion outside Florida at 332 Bowery between East Second and Third streets. Newmark’s JD Cohen and Michael Paster repped the tenant while the firm’s Brandon Eisenman and Andrew Connolly acted for the landlord.

The lease is for 4,600 square feet. “We started looking for space back in November during the height of COVID-19, as they were very bullish on expanding to the New York City market,” said Cohen.

Spot offers haircuts and grooming for men at three Miami locations among 18 in South Florida.


  1. Curro

    Yes you are a storyteller

  2. Tajo

    I congratulate, what suitable words ..., the magnificent thought

  3. Harding


  4. Stanton

    Thank you for an explanation. All just brilliant.

Write a message