The Arlo Hotel group is cranking out new restaurants of late: first, we got the splashy Italian-inflected spot Sungold over at the Arlo Williamsburg location and now its Manhattan sibling, the Arlo NoMad (11 E 31st Street), is welcoming a new all-day eatery to the property: The NoMad Diner. 

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Helmed by chef Fred Maurer (BKLYN Larder, Bar Boulud), the reimagined diner concept will be serving up nostalgic classics that “are equal parts comfort food and innovation,” per a press release. On the breakfast menu, you’ll find homey stuff like vegan biscuits and gravy ($22), cornmeal pancakes ($16), and shrimp and grits ($22). In the afternoons and evenings, meals kick off with appetizers like deviled eggs with togarashi, furikake and trout roe ($12); disco fries with Gournay cheese, chicken gravy and chives ($15); and Grandma’s Ham salad, served with good-old Ritz crackers ($12). There will also be classic bowls like matzo ball soup and creamy tomato bisque. 

The newfangled diner vibes continue with dishes like a spaetzle mac and cheese with smoked gouda ($22), a truffle chicken salad with toasted sourdough ($18); a Sloppy Joe made with vegan chorizo, pickled onion and queso fresco ($18); and an Arlo Dog loaded with kimchi, crispy shallots and kewpie mayo on brioche ($15). (Fun fact: Chef Mauer was dubbed the “Hot Dog Boyfriend” for his work as Chef Charcutier at Dickson’s Farmstand Meats.) Heartier entrees include a half roast chicken with rainbow Swiss chard ($34); steelhead trout with sunchokes and beurre blanc ($31); and a meatloaf plate with mashed potatoes, gravy and Obie’s Favorite peas ($26). 

Further elevating the usually Formica-laden diner concept is a room dressed up with rich wood tones with metals and elegant marble stone, framed photography from Los Angeles-based interdisciplinary artist Hayley Eichenbaum, and handcrafted cocktails from mixologist Megan Grauer. On the drinks line-up, you’ll find options like “The Green Door” (honey vodka, pistachio orgeat, rosewater, orange blossom, lime and egg white for $17), the “Mack the Knife (parmesan cheese-infused vodka, caper brine and dry vermouth for $19) and the “Around the Clock (brown butter-washed bourbon, chocolate bitters and maple syrup for $17).

Check out some of the dishes and digs at The NoMad Diner below:

* This article was originally published here

The Brooklyn coastline is about to get all glammed up: Bloomberg reports that New York City just took control of 122 acres of rugged land from the southern edge of Brooklyn Bridge Park down to Red Hook. Authorities plan to redevelop the area into “housing, retail, green space and a modern, environmentally friendly port.”

The news is a pretty big deal: until now controlled by both the city and the Port Authority, the area will now be under the complete purview of the city and state, a fact that will hopefully make it easier to actually redevelop the decrepit zone. As part of the deal, the city will also give the Port Authority operational control of a 225-acre portion of Staten Island’s Howland Hook Marine Terminal.

During an official press conference, Mayor Eric Adams announced a whopping $80 million investment to repair Piers 7, 8 and 10 by the Brooklyn Martine Terminal and a $15 million investment to fund a new electrified container crane for operations on site.

“For 20 years, skeptics thought this deal couldn’t get done, but our administration prioritized the ‘Harbor of the Future’ and now we have the potential to create thousands of new jobs, generate billions in economic impact, and create a neighborhood on our shoreline that truly displays the promise of New York City,” said Mayor Adams in an official statement, specifically mentioning his initiative that seeks to transform the city’s watrfront. “By assuming control of the Brooklyn Marine Terminal in Red Hook in our city government’s largest real estate transaction in recent memory, our administration is demonstrating that we will continue to deliver big wins for New Yorkers, day after day.”

The city has already applied for over $350 million in federal grants from the U.S. Environmental Protection Agency and the U.S. Department of Transportation to complete the revamp of the terminal into a more modern facility that could handle low-carbon freight movements. Even more specifically, the requests mention the need to replace Piers 9a and 9b, which are in horrible conditions at the moment. 

The developments follow years of stalled projects that never came to fruition. Here’s to hoping things will finally move forward.

* This article was originally published here