"Hamburger America - the Soho burger counter from burger historian and filmmaker George Motz - kicks off a new collaboration today with Brennan & Carr, the storied Sheepshead Bay roast-beef shop that's been open since 1938. Motz, best known for his documentary and book Hamburger America, celebrating classic U.S. burger styles, opened the restaurant in 2023 at 51 MacDougal Street, at West Houston. The spot serves a rotating selection of regional American burgers inspired by Motz's research."
"Laurel Bakery - from the Redwood Hospitality team behind Place des Fêtes and Café Mado - is now running mornings at Margot (179 DeKalb Avenue, at Washington Avenue) in Fort Greene. The Columbia Waterfront bakery will serve its breads, viennoiserie, pastries, and sandwiches Wednesday through Sunday, 8 a.m. to 2 p.m., with items like canelé, pain suisse, kouign amann, brown-butter chocolate chip cookies, and jambon beurre, plus coffee from SEY."
"Michele Brogioni - from Italy's Michelin-starred Il Falconiere and New York's Armani Ristorante - has been named executive chef at Manhatta (28 Liberty Street, at Nassau Street). The Fidi restaurant, launched by Danny Meyer's Union Square Hospitality Group, opened in 2018 under chef Jason Pfeifer. Brogioni will feature items like tuna crudo with chickpea socca, wild-mushroom ravioli with chamomile butter, and a black-truffle chop"
Hamburger America in Soho is collaborating with Brennan & Carr to offer a Gargiulo burger created by Brennan & Carr chef Eddie Sullivan, and George Motz will cook at Hamburger America during the Village Halloween Parade. The collaboration precedes Hamburger America's two-year anniversary at the end of November with more specials planned. Laurel Bakery from Redwood Hospitality is operating morning service at Margot in Fort Greene Wednesday through Sunday, offering breads, viennoiserie, pastries, sandwiches, and SEY coffee. Michele Brogioni has been named executive chef at Manhatta and will feature dishes such as tuna crudo with chickpea socca, wild-mushroom ravioli with chamomile butter, and a black-truffle chop.
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