🚕 Brooklyn’s Hottest New Tables

Good Morning NY!

Today’s edition is stacked with flavor, fire, and a few big shake-ups.

An iconic East Village space gets a bold Caribbean makeover—this one’s more than just a rebrand.

Brooklyn’s heating up with new restaurants opening faster than you can say “waitlist.”

We’re digging into the city’s sweetest spots, where bakeries are doing way more than just bagels.

Street vendors could finally get the green light they’ve waited decades for—and it’s about time.

And one playful restaurant is serving Goldfish crackers and global fusion on the same plate.

Let’s get into it.

Momofuku’s Next Chapter Is… Caribbean

Kabawa has taken over the former Momofuku Ko space in the East Village, bringing the Caribbean with it.

Barbados-born chef Paul Carmichael, known for his work at Momofuku Seiōbo in Sydney, now leads this new venture.

Instead of defaulting to jerk chicken, Carmichael’s menu explores deeper regional flavors like jerk duck sausage and royal red shrimp with sorrel.

The space itself has been transformed—with bright paint, tropical mosaics, and a vibe that swaps minimalism for warmth.

There’s also Bar Kabawa next door, focused on rum and offering a menu all its own.

This isn’t just a restaurant refresh—it’s a shift in the Momofuku empire’s identity.

With founder David Chang stepping back, Carmichael and CEO Marguerite Zabar Mariscal are redefining what the brand stands for.

Brooklyn’s Hottest New Tables Right Now

Brooklyn’s restaurant scene is on fire this spring, with several new spots drawing serious attention.

JR and Son is breathing new life into the old Kellogg’s Diner space in Williamsburg with a fresh Italian American menu.

In Clinton Hill, Disco Birdies is serving up creative fried chicken from the team behind For All Things Good.

Birdee, a polished new bakery inside the old Domino sugar factory, marks Kent Hospitality Group’s Brooklyn debut.

M. Wells has made a bold move to Bushwick, reopening inside a distillery with its signature mix of charm and eccentricity.

Each of these restaurants has opened within the last six months and is already turning heads.

From nostalgic revamps to first-time ventures, these are the spots to hit before everyone else does.

Brooklyn diners, your next reservation is waiting.

NYC May Finally Uncap Street Vendor Licenses

A new City Council bill could dramatically reshape the future for New York’s street vendors.

The proposal would gradually increase the number of food and general vendor licenses, lifting all caps by July 1, 2029.

Right now, tens of thousands of vendors work without legal permits due to strict limits on licenses.

The bill, sponsored by Council member Pierina Sanchez, aims to create a clear, legal path for vendors to operate.

Nearly all of NYC’s street vendors are immigrants, and supporters say the change would protect them from fines and legal trouble.

But some brick-and-mortar businesses oppose the plan, worried about sidewalk crowding and competition.

A City Council hearing is set for Tuesday, where both sides will make their case.

If passed, the bill could bring one of the city’s oldest food traditions into a more just and modern era.

The 15 Bakeries Defining NYC’s Sweet Tooth Right Now

New York’s bakery scene is having a serious moment—and it’s more diverse and creative than ever.

Condé Nast Traveler just spotlighted 15 standout spots across the city that deserve your attention.

In the East Village, Hani’s serves up playful takes on nostalgic treats like PB&J cake and cosmic brownies.

Elbow Bread is putting a fresh spin on Ashkenazi Jewish classics like challah and rugelach.

Radio Bakery is drawing crowds in Greenpoint and Prospect Heights with its flaky pastries and sandwiches.

Lady Wong merges Malaysian and French flavors, while Librae blends Middle Eastern ingredients with European technique.

Queens’ Masa Madre brings rare Latin American bakes you won’t find elsewhere in the city.

And for old-school charm, Veniero’s is still going strong after more than a century in the East Village.

From timeless to trendsetting, these bakeries prove NYC is still the capital of carbs.

Time and Tide's New Menu Is Here

Time and Tide has just unveiled an exciting new menu that blends global flavors and a playful twist.

Chef Danny Garcia, a Top Chef winner, has infused his Puerto Rican and Dominican heritage into the dishes, alongside his wife’s Indian and Pakistani roots.

New menu items include crispy black rice, chicken katsu, and a wedge salad with dill yogurt and cucumber.

They’ve also added more outdoor seating with ten new tables and a dedicated raw bar reservation area.

For happy hour enthusiasts, Time and Tide offers great deals like a $14 soft-shell crab sandwich and $2 oysters.

But the real treat? Every table gets a complimentary oversized Goldfish cracker when they sit down.

It’s a fun, flavorful way to experience one of NYC’s most inventive restaurants right now.

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