🚕 Planta Files for Bankruptcy

Good Morning NY!

Today, we’re diving into some fresh openings and big shake-ups in the NYC food scene.

There’s a soba master making a comeback in Midtown and a wagyu burger showdown in Soho.

We’ve also got an Upper East Side candy shop pushing through tariff trouble and a plant-based chain facing some serious financial hurdles.

Plus, an iconic casual dining chain is hoping a menu overhaul can spark a comeback.

Let’s get into it.

Quick note – we’ll be on vacation next week, so expect just one edition next Wednesday morning.

New Soba Spot from a Tokyo Legend

Chef Tsuyoshi Hori is bringing his expertise to Midtown with the opening of Hori, a new eight-seat izakaya at 231 E. 50th Street.

This marks Hori’s first NYC venture since the 2023 closure of Sarashina Horii’s Flatiron location.

Hori trained at the original Sarashina Horii in Tokyo, a 200-year-old institution known for its sarashina soba.

Sarashina soba is a refined version of buckwheat noodles, made by removing the husks to create a delicate, white noodle once reserved for Japanese royalty.

While the menu for Hori hasn’t been fully revealed, it’s expected to include a range of hot and cold soba dishes, along with tempura and duck options similar to his previous offerings.

The intimate setup aims to provide a personalized dining experience, highlighting the precision and tradition behind Hori’s noodles.

Wagyu Burger Showdown in Soho

Two new wagyu burger joints are opening in Soho this Friday, May 16.

Deux Luxe, run by sisters Charlotte and Carrie Denoyer, is setting up at 384 Broome Street.

Their menu includes a classic wagyu burger with cheddar and garlic aioli, a double-patty "Big Deux," and a butter chicken burger made in collaboration with GupShup's Jimmy Rizvi.

Just a few blocks away, NADC Burger is opening its first East Coast location at 25 Cleveland Place.

Founded by chef Phillip Frankland Lee and skateboarder Neen Williams, NADC keeps things simple with a single menu item: a double wagyu patty burger with American cheese, sauce, onions, pickles, and jalapeños.

Fries and vanilla milkshakes round out the straightforward menu.

Both spots are looking to stand out in NYC’s competitive burger scene.

Planta Files for Bankruptcy

Planta, the upscale plant-based chain known for its celebrity following, has filed for Chapter 11 bankruptcy.

The chain operates 18 locations across six U.S. states and Toronto.

It reported liabilities between $10 million and $50 million, with assets totaling only up to $100,000.

Founded in Toronto in 2016, the brand expanded rapidly into the U.S. starting in 2018.

CEO Steven Salm cited pandemic disruptions, inflation, and high operating costs as key factors behind the financial struggles.

The broader plant-based sector is also facing declining demand, rising prices, and increasing skepticism from consumers about meat alternatives.

While no immediate closures have been announced, the filing reflects the growing instability in the plant-based dining industry.

Zabar's Grandson Opens UES Candy Shop Despite Tariff Woes

Sasha Zabar, the grandson of the famed Zabar’s founder, has opened Glace Candy on the Upper East Side.

The new shop sits next to his popular Glace ice cream and hot chocolate store.

It offers a wide range of imported sweets from countries like Sweden, France, Spain, and Turkey.

Zabar is facing higher costs due to new tariffs on imported ingredients and packaging.

Shipping prices have tripled as the store relies more on air freight due to missed shipping windows.

To keep costs down, he’s turned to Middle Eastern suppliers for packaging after skipping custom orders from China.

Despite the challenges, Zabar has set prices at $19 per pound for bin candies.

The shop also features homemade gummies and marshmallows for a personalized touch.

Zabar remains committed to quality and affordability, hoping to keep prices stable despite the rising costs.

TGI Fridays Overhauls Menu in Comeback Bid

TGI Fridays is making big changes as it tries to bounce back from bankruptcy.

The chain filed for Chapter 11 in November 2024 and has since cut its U.S. locations from around 270 to just 89.

Now, under new CEO Ray Blanchette, the company is revamping 85% of its menu.

They’re cutting some items, upgrading ingredients, and simplifying cooking techniques to speed up service and improve consistency.

The refreshed menu includes new dishes and seven signature cocktails they’re calling "sips that slap."

Even their classic mozzarella sticks are getting an update, with three new dipping sauces, including one exclusive to the chain.

Blanchette says this is just the beginning, as the brand looks to win back loyal customers and attract new ones.

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