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Daily Provisions Cafe

Opening Hours
Today: 7am–8pm
Fri:
7am–8pm
Sat:
7am–8pm
Sun:
7am–8pm
Mon:
7am–8pm
Tues:
7am–8pm
Wed:
7am–8pm
Location
103 East 19th Street
Neighborhoods
Daily Provisions Cafe 1 Bakeries Bars Coffee Shops Gramercy

"Daily Provisions followed a long trajectory," Max Rockoff announced as we sat down to chat about the neighborhood hot spot, an offshoot of the newly opened Union Square Cafe. I met Max, the warm and enthusiastic general manager, in late August of 2017, a few months after the Union Square Hospitality Group debuted their latest restaurant venture.

"As Union Square Cafe's space grew, ours continued to get smaller and smaller," Max told me. "We weren't quite sure where we were headed, but the space dictated the concept," he continued. When Danny Meyer and his team found this location, a few blocks north of the original Union Square Cafe, they knew that they wished to utilize every inch of it in the most sensible way, but they were always thinking of the community surrounding them. "We had to make an unbelievable place in a tiny footprint," Max explained. They kept asking themselves, "What can we do with this jewel box on Park Avenue and 19th Street?" They were eager to give a "gift" to those who lived nearby.

When the group sat down to discuss their ideas, foremost in their minds was, "What are the daily things people want?" They hoped to provide the best versions of what their customers know and love. Max said it had to start with fantastic coffee first thing in the morning, together with some smashing breakfast treats. This would then be followed by salads and interesting sandwiches on freshly baked bread. At the end of the day, the space could provide an outstanding roast chicken that could be picked up on the way home.

The final innovation by the team was “cross-utilization.” Within the downstairs kitchen - accessible from both restaurants - there is a shared bakeshop facility. It is here that they make the incredible "house loaf" - a brown sour dough bread that is served in the restaurant and used to make many of the specialty sandwiches all day long at Daily Provisions.

"There is no redundancy here," Max asserted, "We can feed families all day long. Our breakfast is nothing crazy, it is just the best." In fact, the bacon, eggs and cheese sandwich is one of the most requested items at almost any hour. Therefore, they offer it until 4:00 p.m. every afternoon. "The people demand it, so we provide it. We listen to them." The roast beef sandwich is a classic lunchtime treat, "but it is our version." I also learned about a special sandwich that is not on the menu, but which is proving to be the real "go-to" - herbed ricotta and arugula served on their house-made English muffin. Then there is the Patty Melt - the meat is blended with grilled onions and served on housemade rye bread with melted cheese. Max shared that the team tried all kinds of cheese for their melt, and when they did a blind tasting, it was the classic American that won.

The Daily Provisions team also wanted the small cafe to be a place where people could stop by and unwind, sip on some wine, work on their computer, or simply meet up with friends for relaxing conversation. Somehow, although not surprisingly, this talented and well-loved restaurant group has managed to accomplish it all. I had the pleasure of meeting a woman who came by for a glass of wine around 5:00 p.m. She worked upstairs in the building and told me that she makes a habit of coming to Daily Provisions at the end of her day. It was so nice to watch her settle in comfortably, acknowledging members of the staff, as well as other patrons sitting around the white marble counters. When I commented to Max on how extraordinary this was, he said, "She is a microcosm of what we've become."

Max was genuinely pleased to tell me that many guests who initially visited when Daily Provisions first opened continue to gravitate back on a regular basis. "They're comfortable here." Gushing, Max said that the best time of day is when everyone gathers on weekend mornings. He loves how the neighborhood utilizes the shop, be it for a cup of good coffee or a full breakfast. It is a place for all ages that has become a routine stop for many. "Everyone uses it in their own way." He has found it fascinating to see how the area denizens have embraced them. "They have made us their own." It was also quite apparent to me how Max and his staff have effortlessly enveloped the community.

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Daily Provisions Cafe 1 Bakeries Bars Coffee Shops Gramercy
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Daily Provisions Cafe 6 Bakeries Bars Coffee Shops Gramercy

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Spin New York

Many months ago, I gathered a group of friends and family to celebrate my husband's birthday. No one had ever been to Spin, so it was the perfect opportunity for everyone to have a terrific night taking turns playing a sport most of us adore, and sharing in conversation, drinks and appetizers. As we walked down the steps into the dimly lit lobby we were greeted by a friendly hostess in a chic black outfit, and it felt as though we had entered any other swanky Manhattan club. And yet, as we turned the corner we saw immediately that this was not the case. Instead of the usual dance-filled floor, at this club we were presented with rows of ping-pong tables and couples in heated competition. The diversity of the crowd was vast and only became more so as the night went on. Businessmen off from work, their white collared shirts glowing in the black light, rallied next to serious athletes there for a workout in gym shorts and sweatbands. Young couples looking for a quirky date played next to groups of older friends there to enjoy the nostalgia of this classic game. Everyone is welcome at Spin. Serious ping pong players make the circuits, challenging worthy opponents to games while casual paddlers compete in a more leisurely game. It has never been easier to enjoy ping pong, as Spin has eliminated the frustrating need for constantly picking up stray balls - staff with fascinating contraptions collect all the balls and reload the buckets regularly. Perhaps even more exciting, servers come by to the tables with what could be described as high-class bar food - some of our favorites were the alcoholic mango slushies, the fried rice balls, and the truffle mac and cheese. The delicious food and drink are honestly worth a visit on their own, and as the club often hosts championship ping pong games, even those who do not want to grab a paddle themselves can fill up a plate and watch the action. Originally opened by ping pong enthusiasts Franck Raharinosy, Andrew Gordon, Jonathan Bricklin and Oscar-winning actress Susan Sarandon, Spin has quickly become a hot spot both in other parts of the US and abroad.

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Burger and Lobster

The moment I walked into Burger and Lobster, I knew that it was not a typical seafood restaurant. Huge lobsters swam in tanks by the door, and a whimsical chalkboard announced the restaurant’s grand total of three menu items: the burger, the lobster, and the lobster roll. When Burger and Lobster opened in January of 2015, no one knew whether its limited menu would appeal to New Yorkers. Vanessa, the general manager, was especially skeptical. “But after just a few weeks, ” she told me, “the restaurant was a huge success! I couldn’t believe it. ” Since then, Burger and Lobster’s reputation has continued to grow, and the wait on weekends can be up to an hour. When I stopped by on a sweltering July afternoon, I could see why the restaurant has become so popular. Housed in a former tae kwon do studio, Burger and Lobster feels both casual and upscale, with high ceilings and simple décor (I especially liked the lobster trap light fixtures). With seating for up to 300 people at a time, the restaurant can easily accommodate large groups, and the downstairs space is available for private events. Even better, every item on the menu is $20 and comes with generous portions of salad and fries. Burger and Lobster has a distinctively American feel, so I was surprised to learn that the company is based in the UK. According to Vanessa, it all started out with four friends who had known each other since high school. They already owned several high-end London restaurants, and when they decided to do something fun and different, Burger and Lobster was born. The first restaurant was so successful that the business multiplied, and now has eight locations in London and several others in Manchester, Wales, and Dubai. All of Burger and Lobster’s locations have the same laid-back atmosphere, but Vanessa told me that the New York restaurant is the most fun. “A lot of our servers are actors and actresses, ” she explained, “and they’re always having a good time. Last week, two of them performed a scene from Dirty Dancing, and everyone loved it! ”In spite of its relaxed environment, Burger and Lobster is very serious about the quality of its food. Vanessa explained that they buy all of their lobsters from the same group of lobstermen in Nova Scotia, while their beef comes from carefully selected Nebraskan ranchers. “We work really closely with them to make sure all of our food is of the highest possible quality, ” Vanessa added. We had the opportunity to try the food for ourselves just a few minutes later, when the server presented us with all three of Burger and Lobster’s menu items. The lobster paired perfectly with the lemon garlic butter (as did the fries), and once we managed to bite into the towering ten-ounce burger, we found that it was juicy and filling. The Manhattan Sideways team especially enjoyed the creamy lobster roll on soft butter brioche, a choice that felt refreshing and summery. Though we did not sample the drink menu, Vanessa told us about the signature cocktails and wines that Burger and Lobster has on tap, as well as its many beer options. When we had eaten as much burger and lobster as we could—the portions were quite large—Vanessa took us on a tour of the restaurant’s lobster lab. This area, which was designed by a marine biologist and is regulated by a complex computer system, can hold up to 4000 pounds of lobster at any given time. “We go through a lot of lobster, ” Vanessa told us. “On weekends, sometimes we use as many as a thousand per day. ” While the smaller lobsters are kept downstairs in the lab, the “big boys, ” as they’re affectionately known, are kept on the main floor for customers to admire. Between six and eighteen pounds, some of these lobsters are estimated to be eighty or ninety years old, and they are quite an impressive sight. We even got a chance to hold one of the big boys, a six-pounder who remained surprisingly calm as we lifted him by the claws. Burger and Lobster’s Manhattan location has received rave reviews, and Vanessa told us that the company will soon bring its high-quality food and impressive service to other locations in New York and the United States. But until then, anyone hoping to experience Burger and Lobster will have to make their way to this cool, casual spot on West 19th Street.

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Peter McManus Café

Four generations of the McManus clan have operated this jovial Irish tavern, making it among the oldest family-run bars in the city. Its originator, Peter McManus, left his quaint Irish hometown and disembarked in Ellis Island with “basically five dollars and a potato in his pocket, ” as the story goes. He opened the first McManus as a longshoreman’s bar in 1911 on West 55th Street, which he then converted into a thriving general store during Prohibition while migrating his liquor business into a number of speakeasies. Once the restrictions ended in 1933, the shop was so successful that Peter kept it going and found a new spot on 19th Street in which to revive his bar. Peter’s son, James Sr., spent close to fifty years working in and later running the pub. It then passed into the hands of James Jr., who now stands beside his own son, Justin, serving beer and cracking jokes over a century later. Knowing that they will find pleasant conversation and an intriguing cast of characters at McManus, people often come alone to see what the night holds for them. The atmosphere at McManus is merry, but patrons still respect the history and charm that suffuse every corner of the space. Much of the bar is original, including the stunning Tiffany stained glass windows, the hand carved woodwork and crown molding, and the terrazzo floor that can no longer be made today. “We try to preserve it and are pretty protective of it. This bar was built to last, ” Justin said.

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Breads Bakery and Stretch Pizza

Every time I am walking with someone new, I find myself winding past Breads Bakery to have us try yet another delicious bite of their freshly baked goods. I cannot call this a hidden gem, by any means, as the lines are sometimes out the door. In a matter of a few weeks from when Uri Scheft and Gadi Peleg opened, they have managed to be written up everywhere. They have even been cited as having the best rugelach and babka in different periodicals, but I must encourage all who visit to sample Breads' take on focaccia - the multigrain version. If it is not still warm from the oven, then take it home, heat it up, add a bit more olive oil and savor every bite. Another that I cannot resist are the flaky cheese straws. Direct from the oven, they are impeccable. In fact, fresh is king here, and the baked goods are often fresher than the vegetables around the corner. While most bakeries have their employees come in during the night to pump out a days worth of starchy creations, Uri's staff at Breads Bakery has fresh bread coming out just in time for each of the mealtime rushes. Uri was raised in Israel, but went back to his parent's roots in Denmark for his training in baking. He then traveled and worked in Europe before returning to his homeland to open up his first bakery in Tel Aviv. Many years later, Gadi was traveling in Israel and discovered Uri's Lehamim Bakery. It took several more years of persistence, but ultimately the timing was right and Uri made the huge decision to move to New York and partner with Gadi to open up shop near Union Square. The store itself feels modern and spacious, with one counter for bread and baked goods just as you enter on the left, and another further back with sandwiches and drinks. Extending further back another 75 feet are the kitchens. Customers can watch bakers ease proofed dough off rolls of canvas onto an adjustable conveyer belt, which feeds into the carefully regulated ovens. Unlike Sheft's locations in Israel, he got to design this one from the ground up so the technology involved is sometimes just as amazing as what comes out of the ovens.