Back at the end of December we wrote about – to the casual onlooker – a building under construction on the corner of 30th Ave and 38th Street in Astoria that looked like it would be part of the Butcher Bar family. One anonymous commenter shared this info, “Welcome AK RESTAURANT. ASTORIA KITCHEN.” Well, our friend @tastoriaqueens tweeted more info:
@ButcherBar owners’ new endeavor on 30th Ave #Astoria in the news today: http://newyork.grubstreet.com/2013/01/butcher-bar-owners-opening-in-queens.html …and it might feature an ‘artisanal Pringle!’
The Grub Street article (written by talented Astorian writer and editor Alia Akkam of Edible Queens) states that the current owner of Butcher Bar, Matthew Katakis, is teaming up with Nick Neocleous of Central (GMAP), a spot waaaaay up in the northern part of Steinway Street (just a few blocks from the SingleCut brewery) to open an “unnamed” New American restaurant in that space on 30th Ave (across the street from Butcher Bar’s, essentially, and next door to Katakis’s Pita Pan, too). The chef will be Ryan Byrd, who has been spending time learning and crafting his whole animal butchery at Butcher Bar.
Details about the restaurant:
The new restaurant will have a decidedly open-air-café feel, he says, but points out that it will be different from the bevy of frappe hang-outs that line 30th Avenue. The new restaurant “will celebrate Europe and bring people back to the original meaning of a café,” says Byrd
About the food – naturally, because of its connection to Butcher Bar, you’ll likely see meats from sustainably and humanely raised animals. They’re going to grow some of their own fresh herbs in the backyard. They’ll start with a dinner menu – with a full bar offering what we bet will be delicious cocktails. They they’ll put together lunch and brunch menus – this is a very common pace for Astoria restaurants as of late.
Sue (@tastoriaqueens) is excited about the potato crisps, which will be “along the lines of an artisanal Pringle.” Byrd says “Everyone should feel comfortable but surprised.” We can’t wait to check them out in early April, when they plan to open.