"which will open at 48 Greenwich Avenue, between West 10th and 11th streets, on Saturday, October 18. Founder Constantino Papadakis is importing the cheese straight from Cyprus for the bakery's grilled, baked, and fried items. There are bagel bites stuffed with halloumi, halloumi triangles, halloumi fries, and halloumi focaccia. There are also non-halloumi cheeses, like feta sesame balls and sweet anari, plus sweet tahini swirls and gluten-free options."
"Ollie Clarke, the chef of Paris restaurant Quedubon (which food publication Vittles describes as "a Parisian fantasy" and "a truly great bistrot"), is coming to New York City for a collaboration with chef Marc Forgoine. The result is a $135 five-course meal centered on offal, with dishes such as poached calf's brains and sweetbread hearts. The dinner takes place at Tribeca restaurant Forgione on Wednesday, October 22. Reservations can be booked online; there are seatings from 5:30 to 9:30 p.m."
Hello Halloumi will open Saturday, October 18 at 48 Greenwich Avenue in the West Village, specializing in halloumi imported from Cyprus for grilled, baked, and fried preparations. Menu items include bagel bites stuffed with halloumi, halloumi triangles, halloumi fries, halloumi focaccia, and non-halloumi options such as feta sesame balls, sweet anari, tahini swirls, and gluten-free choices. Opening-day promotions feature free coffee, a raffle, and music. The bakery occupies the former Nadas empanada space. Separately, Carroll Gardens' 80-year-old Mazzola Bakery buildings are listed for sale, and a Paris chef is staging an offal-focused collaboration dinner in Tribeca.
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