Will you be mine? 💕
Our new favorite (pasta) happy hour, new favorite jazz nights and new favorite stationary shop, NOW, in today’s issue!
This week we’re sharing three cool new restaurants, highlighting food pop-ups and fun happy hours, featuring the best spots for jazz and introducing you to our cool friend: Lottie Gurvis of Stay for Supper & Oh My Nosh.
kid
There’s a new kid (wink wink) on the block in Chelsea. The new New York inspired restaurant from the team behind Motel Morris and The Commons Chelsea, recently opened and we are already new fans of their NYC pizzas and retro interiors. At 157 West 18th Street, kid brings a nostalgic yet modern twist to classic market-driven New York cuisine with a seasonal menu from Executive Chef and NYC native, Ian Coogan, in collaboration with Max Blachman-Gentile. The menu showcases dishes featuring twists on Italian favorites and seasonally rotating New York-style pizzas all set in a space with 80s and 90s-inspired motifs, including a retro arcade game, custom artwork from local artist (& coolstuff cool friend!!!) Gemma Bailey, and a Wes Anderson-inspired private dining room with its own bar.
The View
As the weather warms and New York comes out of hibernation, the annual flood of visitors begins to creep up – your parents, an old friend, your aunt’s friend’s son in on business. With that in mind, we’re always excited about new spots opening up in Midtown that are actually cool: enter The View. This reimagination of the iconic REVOLVING restaurant, bar, and lounge at the Marriott Marquis on Broadway. The food and drinks come together to comprise a love letter to New York – with dishes inspired by classic chop houses, and a Martini featuring Katz’s proprietary pastrami spice blend.
The Analog Stationer
New to Prospect Heights, The Analog Stationer is a fantastic addition to the shops and restaurants that line bustling Vanderbilt Avenue. We first noticed this shop while passing by the other day and did a complete double take. Stop in for papers, pens, planners, and all sorts of gear to help practice a more analog lifestyle.
Amy Ruth's
The beloved Harlem institution renowned for its authentic Southern soul food cuisine, Amy Ruth's, has expanded to Manhattan with its first outpost near Union Square. For over two decades, Amy Ruth's has been a cornerstone of the Harlem community, serving up soul-satisfying dishes inspired by the recipes of Amy Ruth Moore Bass. Founded by Carl Redding, Amy Ruth's was named after his grandmother as an homage to her and the Southern cooking he grew up with as a child. The heart and 'soul' behind the kitchen is Sister Jannette Robinson, who has been preparing these cherished recipes since the restaurant's inception. The new Manhattan outpost showcases prominent Black figures on the walls and on the menu, paying homage to their contributions and celebrating Black history and culture. The menu, while streamlined for quick service, retains all the classic soul food favorites like crispy fried chicken, smothered in flavorful gravy, paired with a perfectly golden waffle.
Meet Lottie, a chef and community builder based in Brooklyn. In addition to cooking meals for some of the busiest New Yorkers, Lottie hosts a series of dinners and events through Stay for Supper like Wine and Brine and the Seasonal Depression Soiree. Since Lottie is such a culinary star, this interview is a little special in that we turned the tables and asked for a handful of her chef-selected Greenpoint recommendations!
How did your career as a personal chef begin?
Growing up, I was always interested in cooking. I was constantly experimenting with new flavors and was a huge Food Network kid (Giadi De Laurentiis was everything to me). In grade seven, forgive me for being Canadian, I threw a dinner party where we all cooked a meal together. I printed out fancy menus with cursive writing and once the food was ready, we changed into our finest garb and enjoyed our meal by candlelight.
I studied acting in college so I was always looking for different “survival jobs” and kept finding myself stuck in these soul sucking gigs. I worked the front desk at a pilates studio where I could learn my lines while classes were in session - at least when there wasn’t a glob of hair that needed to be pulled out of the bathroom drain. I also worked at an ice cream shop for humans and dogs alike - shoutout to Ollie’s, that was actually a fun one. I also spent a ton of time in different childcare positions. I’d always loved working with kids, but in 2021 I was nannying for a family that was testing my limits. I was playing the role of their nanny, chauffeur, child psychologist, pee-pee bed sheet cleaner AND private chef all in one. I found moments of peace while cooking for them. Their older kiddo was super interested in cooking together, so we would make chicken strips from scratch to impress the five year old dictator. The little one stuck his nose up at our work but the parents loved my food, and were soon requesting dinner five days a week. I had no “business mind” at the time but I was like Hold On a Damn Minute. After about a month of being their Cinderella, out of rage, I started a business.
Tell us about your meal prep and private dining company, Oh My Nosh!
Oh My Nosh is my first born, arriving in January of 2022. Since I had been nannying for years, I’d been in so many different busy households. I saw families in need of help getting a healthy, nourishing meal on the table. I was already in a bunch of Mommy groups on Facebook, so I started by posting a blurb about transitioning into this chef role and linking my new website and Instagram page. I also introduced myself to Julia Moak, the woman who runs Greenpointers, and proposed a trade to her: a free meal prep session in exchange for some advertising. Julia and I hit it off immediately and she became a regular client. She wrote up a lovely piece about my business, which helped me find a bunch of new clients. I began with offering meal prep services where I curate a menu of six large scale dishes to be mixed and matched throughout the week, based on the clients’ tastes and needs. I introduce new recipes every week and bring back requested faves. Here’s a sample menu to get your mouths salivating:
lemony turmeric chicken soup
farro & radicchio salad with roasted brussel sprouts & maple tahini dressing
sweet potato & black bean enchiladas
meatballs in tomato sauce
miso braised cabbage
caramelized onion & gruyere quiche
My mom calls me a “nurturing creative”, and that always shows up in my work. For a private birthday dinner, a client once requested that I base my menu off of the farmer's market offerings. The beets were looking gorgeous, which led me to serve horseradish infused vodka with a borscht shooter. The birthday girl encouraged every guest to try it, and though some were hesitant, this zany dish was a huge hit. I work with clients with an array of dietary needs and allergies, including homes that keep kosher, vegan, gluten free and Whole30 diets. My offerings soon blossomed into postpartum cooking services and private dinners, which then branched out into ticketed events with Stay for Supper.
How do you juggle your personal chef services with your pop-up series, Stay for Supper? What is the most rewarding part of your Stay for Supper dinner parties and events?
Stay for Supper is Oh My Nosh’s cool little sister. I wanted more people to try my food, particularly my friends who didn’t have the money to hire me for private dinners. I also noticed around the summer of 2022 that there were so many newcomers to the city. Many people had moved to NYC as Covid waned and were looking for a sense of community. As a long time summer camp kid (and counselor), I was like “ok I got you”. I started Stay for Supper to create a comfy environment for people to leave their apartments, come have a delicious meal and meet some cool new people. These events also help scratch my performance itch, since the spotlight is really on me. I’m producing, hosting and cooking for the event so it does feel like I’m ~*The Star*~.
Hands down, the most rewarding part is seeing newcomers become regulars. Seeing people develop these very real friendships at MY events?? You’re kidding. I encourage people to come alone because my events are intentionally curated for folks to meet new people. Also, when people tell me they’ve been making pickles with my brine recipe ever since they learned how to make them at a pickling workshop?? Heaven to my ears!! Watching people eat my food gives me the biggest high, which I don’t normally get through meal prepping alone.
These events take a lot of time and work to bring them to fruition and I am so lucky to have the best support system to help me keep Stay for Supper running. I simply must thank my sisters Annie and Noa, and all my dear friends who have volunteered hours of their time to help make these events happen.
What’s your favorite part about the New York culinary community?
The creativity! Every single day I’m blown away by the unique recipes, supper clubs, pop-ups, and fundraisers that the NYC culinary industry offers. We already know there’s no other city doing it like New York, but as I get more connected to other chefs, florists, event producers, and Cool Friends in general, I’m just in awe that I’m surrounded by so much ingenuity. I've also noticed that people don't let the limitations of living in this crazy city hold them back. We make something out of nothing, we grind, we hustle and we do it all over again the next day. It also doesn’t hurt when those people are super generous and kind. Kindness goes a loooong way in this lil town. An example of this is my chef friend Cameo Fucci, who lent me her car for event schlepping purposes before we even met IRL. Thanks Cameo!! Folks like Cameo help keep the industry alive.
As a Greenpoint local, can you tell us your top 3 most frequented spots in the neighborhood?
Number one has to go to my bodega, Garden Market. If you know me, you know that I have a super special bond with my bodega guys, Askar and Saddam. I bring them food all the time and in return they look out for me - whether that means giving me a full bottle of Advil PM when I needed stitches in my hand (from cutting ciabatta like a dummy) or letting me store 110 jars of pickles in their beer fridge. If I can teach you one lesson: it pays off to be a good neighbor!
Number two will go to Pan Pan Vino Vino - this spot is churning out some of the best pastries in Brooklyn and it’s a super sweet neighborhood gem for meetings (not loud ones, don’t be an arsehole) or just sipping on some coffee in the morning or wine in the evening. I’ve been a fan of chef Jackie Carnesi for a while, and was once lucky enough to accost her into buying a jar of my pickled green beans at McGolrick Park.
Number three goes to my sweetheart, the aforementioned McGolrick Park. Particularly the dog park - which has the most millennial name known to man: McGrowl Lick Park. I don’t have a dog of my own so I visit this one like the zoo. They also put up silly signs like “dogs under 6 lbs must wear a sweater” and “if you’re having a party, you must invite all of the dogs”. I love silly shenanigans like this because they keep me young.
Ps. If you want to try my food I’m hosting a cozy Seasonal Depression Soirée on 02/15, and a pickling workshop at Haricot Vert on 02/19.
Follow Along:
@stayforsupper_
@ohmynoshhh
www.lottiegurvis.com
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