![]() In a statement, Adams said he was "proud of the 'foodie' culture" in Brooklyn that comes from new food production. Just yesterday, the city announced that Russ and Daughters would be anchoring Building 77, a property in the Brooklyn Navy Yard that the city sunk $80 million into in hopes of encouraging food, tech, and art manufacturing. It's not the first time Adams has invested cash in what he calls Brooklyn's "foodie" culture. Besides the kitchen, FoodWorks operator Dinner Lab will offer programming like financing workshops to mentorship. Already, about 88 percent of the registered start-ups are run by women and minorities, and people who need financial help with initial costs can apply for an $100,000 scholarship program. The incubator is aiming to offer resources to food start-ups and is touting a community focus. With memberships starting at $300-per-month, food entrepreneurs can access a kitchen and take business classes. Currently, more than 40 companies are registered, including mini-doughnut company Keyhole Doughnuts, Jalapa Jar salsa, and Everything Sticks, a company that makes food on sticks, according to the EDC. has already been home to companies like Brooklyn Soda Works, Sfoglini Pasta Shop, and People's Pops, and the FoodWorks incubator houses as many as 100 food businesses. The former pharmaceutical factory at 630 Flushing Ave. Adams has invested $1.3 million of city money for commercial kitchens, co-working space, and classrooms in the building in partnership with the NYC Economic Development Corporation, and on Wednesday, he called it a step in the borough's continuing leadership in the "'foodie' renaissance." All of the restaurants are located in Tribeca.Brooklyn Borough President Eric Adams continues to push Brooklyn as a place for "foodies" with the official opening of Brooklyn FoodWorks, a food business incubator in the former Pfizer factory. Tribeca Citizen has released a “Dead Restaurant” quiz in which readers have to guess the names of 12 now-shuttered establishments described in each blurb. The Mexican lounge closes Saturday, December 22, and blames a rent hike for the closure. And it’s the final week for Casa Neta, a Gramercy mezcal and tequila bar that opened in 2016 at 40 East 20th St., between Fifth Avenue and Park Avenue South. Over in the East Village, a small sushi counter appears underway at 75 East Fourth St., a long-vacant retail space between Second Avenue and the Bowery, according to EV Grieve. The new shop is called Greek Shack and serves hot sandwiches, pastries, and more. The owners of Lower East Side-Chinatown diner Cup & Saucer, which closed in 2017, are back with a new fast-casual Greek spot next door to their previous venue at 89 Canal St., Bowery Boogie reports. An opening, closing, and coming attraction Flatiron Lounge, around since 2003, will close its doors Saturday, December 22. The influential cocktail lounge is selling its historic 27-foot bar on eBay “in case anyone can’t bear to be away from it!” co-owner Kristina Kossi tells Eater. ![]() The Flatiron Lounge is selling its bar for $35,000įans of the soon-to-close Flatiron Lounge can take a piece of the place home with them - if they’re willing to dish out $35,000. The space - located at 9 Basin Drive in Kearny, inside Kearny Point, an industrial yard that’s being revitalized - will include commercial kitchen equipment individual prep stations dry, cold, and freezer storage co-working areas with WiFi and a test kitchen. More news from the food incubator spaceĬulinary consultant Hudson Kitchen is opening an 8,000-square-foot commercial kitchen in New Jersey dedicated to food entrepreneurs and independent vendors. The news comes two weeks after Melonas, an entrepreneur who sees himself as a modern-day Willy Wonka, announced he was taking over the space to create a new incubator called Nursery. “We made every effort possible to give this new undertaking the best possible chance of success,” he writes. In an email sent to former Pilotworks members on Tuesday, December 18, Melonas writes he found “some conditions” that don’t match “the extremely high standards” of his company. Adam Melonas, founder of Boston-based food research lab Chew, says he ran into issues during pre-inspection of the facility located at 630 Flushing Ave. The guy who promised to revive Pilotworks - the defunct Brooklyn food incubator that abruptly cut nearly 200 local vendors from their production kitchens earlier this year - has backed out of the project. Chef who calls himself a “modern-day Willy Wonka” backs out of Brooklyn Pilotworks project
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