Sati and Ajit, Brick Lane's owners, were hoping to create a traditional London curry house when they opened their doors in 2002 further downtown. "We are a real curry house," the manager, Mangesh, proudly told me. And I can attest to the fact that they take their level of spiced curry very seriously, as I happen to have a husband who adores Indian food and the hotter the better. Awhile back, when he learned that Brick Lane Curry offered dishes with Phall (very hot curry), my husband was eager to go and meet their challenge. If you can finish your entire entree made with Phall, then you are given a free beer and an option of having your photo taken to be put on Brick Lane's "Phall of Fame" website. Of course he ate it all and was eager for his beer, but opted out of the photo. Quite an entertaining meal for those of us gathered around the table. He had a captivated audience as we gazed at him in utter amazement.
At lunch hour during the work week as well as weekend afternoons, there is a constant line out the door as people wait to order a Kati roll. A customary street food of Kolkata, India, these are the namesake and main draw of this restaurant. The rolls consist of Indian favorites, like Chicken Tikka or Aloo Masala, wrapped up in traditional Bengali roti bread. Decorated with a tin roof, and tattered posters from Bengali and Hindi feature films, the Kati Roll Company offers up fresh, tasty Indian food that is less formal than a typical Indian restaurant.
Chola takes its name from the powerful South Indian dynasty that ruled for over 1, 500 years — an appropriate title given that its founder, Indian entrepreneur Shiva Natarajan, built a culinary empire of his own. In addition to Chola, Shiva established twenty-three restaurants in New York, all inspired by his abiding passion for his home country’s cuisine. With such a vast domain, it is little wonder that he sought a partner to keep his businesses running. Fortunately, Min Bhujel, who left Nepal in 2006 to find new opportunities in the States, proved the ideal companion to ensure Chola’s success and serve as general manager for ten of Shiva’s establishments. Though Min, his wife, and their son, Nischul Bhujel, now run Chola as a family business, Shiva’s contribution remains essential. “Mr. Shiva guides us through all the spices and reminds us that the focus must always be on the food, ” said Nischul. Shiva traveled throughout India to educate himself on the authentic preparation methods and ingredients used in different regions. He then funneled his extensive knowledge and recipes directly into Chola. Specializing in cuisine from both northern and southern India, Chola places a strong emphasis on its seafood-rich coastal dishes, with various delectable fish fries, curries, and roasts. Equally as important, the restaurant is recognized for its hospitality. “We take care of this place like it’s our home and treat our guests like dear friends. "
The delectable assortment of French pastries was only the beginning of the excitement for me when I first visited Eclair Bakery. Getting to observe and speak with owner Stephane Pourrez, as he was preparing pastries, macarons, croissants and, of course, a variety of eclairs made the experience very special. An alumnus of Ferrandi, the French School of Culinary Arts in Paris, Pourrez worked in New York for a year as a pastry chef before he fulfilled his "childhood dream" of opening his own bakery. No matter what time I chose to pop in, I always found others sipping on their cafe au lait, and mingling with fellow French natives.
At Coffee Project NY, coffee-themed cocktails and high-quality java brewed with a mixologist’s eye are the stars of the menu. The concept was created by co-owners and founders Chi Sum Ngai and Kaleena Teoh in 2015, and has since expanded to having several other locations across the five boroughs. “We are very excited to be part of Hell’s Kitchen! ” Ngai said, adding, “In the opening of this new location we hope to create a community gathering space while sharing our passion for coffee with the neighborhood. ” “I’m a bit of a coffee snob and [Coffee Project] delivers on very good quality coffee, ” shared Paul David, a Hell’s Kitchen local. “I also really like the environment — the seating isn’t too crowded and it’s really peaceful. ”One of the shop’s innovative specialty beverages is its deconstructed late, which manager Jed Baxter said evokes a multi-sensory experience. In addition to deconstructed lates, Coffee Project offers classic lattes (complete with intricate latte art), classic pour-over brews, and teas. The cocktail menu includes drinks such as spiked Irish Coffee made with Teeling Whiskey and the brand’s own Teeling-blend beans. This story was adapted from the W42ST article, "Brew-tiful Transformation: Coffee Project Opens at Ikebana Zen with Day-to-Night Caffeinated Creations! ”