A $7 gourmet French brunch

Croque Monsieur french ham and gruyere cheese with bechamel on our white pullman loaf, and a Pain Au Chocolat (croissant with small amount of chocolate inside)

(Click image to expand)

Quiche loraine and chocolate filled croissant at Francois Payard Bakery

(Click image to expand)

Located in the Goldman Sachs building across from Shake Shack

(212) 566-8300

Yushi Sushi

*** BatteryPark.TV has selected this establishment as a Best of Downtown for sushi

Please post your comments in the section below

4 World Financial Ctr # 4
New York
(212) 945-3096

We spoke with the new new operating partner of Yushi, Daniel Lachs

BatteryPark.TV: When did you take over Yushi?

Yushi’s Mr. Lachs: I formally took over as the operating partner for Yushi on September 5^th, 2011. I have had my eye on the concept for quite some time and always felt that the concept could be a market leader with some refining and fine tuning.

BPTV: What other restaurants do you own or manage?

Yushi: I am the principal in DML Hospitality group which also has ownership stake in a restaurant that recently opened on 12^th St and University Place called Tortaria. The concept there is a Mexican sandwich shop and tequila bar in an old style Mexican bodega setting. The only real similarities between the two concepts is that they both fall under the quick casual service umbrella.

I am also a partner in CAC group, the parent company for Yushi Asian Kitchen. CAC group also owns a concept called Betel Bar & Kitchen located at 51 Grove Street in the west village.

BPTV: What changes did you make at Yushi?

Yushi: One of the first things we did when I took over at Yushi was sit down with some of our guests who were followers of the brand and ask them for their feedback. We wanted to hear what people thought of us and we wanted to start with the people who were currently coming in. It was a difficult process to put yourself through as we literally went under a microscope and it was hard at times to hear that people just felt the who brand needed a facelift.

We started with our food and focused on giving people more options and the opportunity to become true Yushi fans and eat here multiple times a week. In order to do that we added a build your own rice and noodle bowl line that features a variety of fresh cooked protein & veggie options that we previously didn’t offer. We call this product our Yu-bowl and it’s been a huge success so far.

We focused on the brand and the image that we give off. You can’t help but hear Yushi and immediately think Sushi, it’s one of those mind games that certain words play. We needed to get away from that so that people could begin to associate us with awesome Asian flavors and not just sushi. We also didn’t want to re-name the company completely and so we came up with Yushi Asian Kitchen which I think speaks to what we are and what we want to be in the future.  We also updated the logo to represent the new name as Asian kitchen needed to be a prevalent part of the image going forward. (I attached a copy of the two new images for  you to see)

The last piece to the puzzle was our team. We had to give our team the skill set and the knowledge that they needed to be able to execute day in and day out and this is definitely the hardest part for anybody in the restaurant business. We continue to work with our managers daily to ensure that our execution is perfect and that we have a happy team in our stores.

BPTV: When did the crowds start coming in?

Yushi: We have always had a following but I think that our customers began spreading the word for us over the past 2 -3 months and that we are sort of just recently starting to see the fruits of our labor. This business is tough cause you can “tear the walls down” fairly quickly with one or two bad days, but the “re-building” process takes time. I don’t have kids myself but I always compare it to having children because you have to nurture a restaurant in every sense of the word. You have to nurture the staff, you have to nurture the guest and you certainly have to nurture your investors.

BPTV: What is the concept? What do you offer?

Yushi: The concept is a pan Asian kitchen. We have a selection of cold grab and go items such as sushi, sashimi & maki boxes along with some cold salad boxes and sides. We have a selection of hot grab and go items such as  teriyaki salmon, chicken katsu, Pad thai, soba noodles and soups and then you have our newest addition to the offering which is the Yu-bowl line, a build your own rice and noodle bowl line that consists of a choice between four unique items for a base, four protein options, eight vegetables between hot and cold, some sauce and some garnish.

BPTV: What are your next plans?:

Yushi: We have so much going on but I will give you small peak into our  world. Sometime in the next two weeks we will launch our new website at www.yushinyc.com. In June we will be opening what will be the flagship location for Yushi Asian Kitchen at 100 Maiden Lane. This is a really exciting thing for all of us at CAC group (parent company for Yushi) as we all feel that we offer something unique and that separates us from the other competitors in this segment.

At the same time we are always working on offering our guests an awesome experience and great food and so we continue to work on the Yushi Asian sandwich station a line of grab and go hot sandwiches using Asian flavors. We hope to launch these in time for the opening of the maiden lane store .

We are also working hard on Yushi Asian Kitchen catering which we want to launch full scale this Fall. We have a lot of work to do but were enthusiastic about it our guests make it easy for us to get better because they provide us with so much feedback. I made it my mission when I took over to personally respond to every guest that sends us feedback so that I can ensure that their voices are heard and it has paid off. I learn more and more about our guests every day and it’s my job to ensure that we are successful and the only what we can be successful is if our guests feel good about joining us for a meal.

Totonno’s Pizza: Best in New York, Zagat 2012

(In full screen 108i HD)

We took a road trip to Coney Island to taste “The best pizza in New York” per Zagat 2012

(718) 372-8606

Chef Floyd Cardoz of North End Grill tours his restaurant

*** BatteryPark.TV has selected this establishment as a Best of Downtown for seafood

The North End Grill

104 North End Avenue (West side of the Conrad Hotel)

T (646) 747-1600

January 23, 2012  By Steven Greer, MD

The North End Grill began its first dinner services for the regular public tonight. As one would expect from a Danny Meyer 4-star striving establishment, the details were well done. As a propitious welcome, the framed photographs at the entrance feature the Irish Memorial across the street (which almost no one will realize). The bar serves individual seltzer and Coke bottles with the drinks, and the glasses are the proper shape. Try the three-glass sampler of whiskeys and the ice cold local beers. The bar menu of $4 tacos, etc. will be a big hit.

Walking to the dining room one sees the open kitchen, which flaunts the fine ingredients and competent crew. There is nothing to hide. The row of seating overlooking the kitchen could be the best seats in the house for the circumspect diner. The dining room looks out onto the peaceful North End Avenue (thanks to BatteryPark.TV evicting the tour buses) and offers a peak of the Hudson River and sunsets.

Chef Floyd Cardoz and his team prepares the wild salmon perfectly, and the Brussels sprouts are creatively chopped and grilled. Other meats and fish are dipped into the unusual wood oven using a Spanish-inspired pair of large steel wheels. The Josper grill allows other meats to be charcoal broiled. Pork chops and steaks are also available.

A separate pastry desert station and a coffee roasting station offer the triptych completion to dinner that will compete the best restaurants. The pecan layer cake portion looks small when it arrives, but is more than enough. But to be honest, many of the southern classic baked deserts around the corner at Blue Smoke can’t be beat.

The best part of North End Grill (and Blue Smoke), is the new demographic that it draws to Battery Park. Although it was a rainy Monday night, the place was almost full. Danny Meyer came over to greet diners in person, and there was no pretentiousness or rudeness that plagues some nearby Tribeca joints like Locanda Verde.

Much as Mr. Meyer’s “Eleven Madison” progressed up to 4-stars, the putative progression of North End Grill should be no different. Hopefully, our idea for a Lincoln Center Jazz style venue will open up next door, and BPC residents will never have to take another depressing New York City cab ride again.

Francois Payard Bakery

*** BatteryPark.TV has selected this establishment as a Best of Downtown for Pastries, breakfast and lunch sandwiches

You can rate this restaurant here, and can post your opinions and experiences with this business in the comments section

(In full screen 1080i HD)

200 West Street in the Goldman Sachs building across from Shake Shack

(212) 566-8300

___________________________________________________________

December 21, 2011   By Steven Greer, MD

François Payard is a third generation French Pastry Chef who cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop, Au Nid des Friandises on the Riviera. His dedication and passion earned him positions France’s finest kitchens including La Tour d’Argent (***Michelin) and Lucas Carton (***Michelin). He moved to New York in 1990 and worked as Pastry Chef at Le Bernardin, later joining Chef Daniel Boulud for the opening of Restaurant Daniel.  In 1995, Francois received the prestigious Pastry Chef of the Year award from The James Beard Foundation.

In 1997, François’s childhood dream of opening his own restaurant became a reality. Branches of Payard opened in New York, at Caesars Palace in Las Vegas, Japan and Korea. Most recently, he opened FC Chocolate Bar in Mauboussin’s Madison Avenue boutique, and in Summer 2010, Francois launched Francois Payard Bakery (FPB) with partner Marlon Abela of Marlon Abela Restaurant Corporation (MARC). His FPB Battery Park opened recently in the Goldman Sachs building.

BatteryPark.TV asked Mr. Payard a few questions:

BP.TV: How does the new Battery Park City shop fit into your portfolio of restaurants? Why did you choose the location?

François Payard: It fits very well into our portfolio because it is an up and coming neighborhood. We are a neighborhood shop. A great bakery with great prices. We offer specialties throughout the year for the holidays and different seasons.

BP.TV: How often are you at the Goldman Sachs location?

François Payard: I visit the shop three to five times a week. Sometimes early in the morning, in the afternoon, or at closing to see the everyday operations of the shop.

BP.TV: What distinguishes your bakery/sandwich shop from the others in the area? What are you proud of or known for in particular?

François Payard: I think we have much more to offer than other bakeries. We have a large selection of sandwiches and salads as well as a large selection of cookies, macarons and chocolates. Most bakeries do not have chocolates. We are also very affordable. The bakery is known for its roule cakes, sandwiches and macarons. Every season we introduce a new flavor for the roule. I like to experiment and try new combinations. We also like to listen to the customers and create new sandwiches based on their likings.

BP.TV: Does that location deliver, cater, etc?

François Payard: Yes, little by little we are offering delivery in the building. We plan to expand. Like all new businesses we need to open for a few weeks and then begin offering a few deliveries. We also offer platters for the office or parties (sandwiches, pastries, macarons). They can be ordered by calling the ordering office at 212-995-0888 ext. 131.

Danny Meyer tours his new Blue Smoke BBQ in Battery Park

You can rate this restaurant here

**** BatteryPark.TV has chosen this restaurant to have the best fried chicken, pies, cake, and barbeque downtown

Video tour of the new Conrad Hotel by GM Robert Rechtermann

*** BatteryPark.TV has selected this establishment as a Best of Downtown for Business Conference Meeting Space

In full screen 1080i HD

102 North End Avenue,

New York, NY, 10282, USA

1-212-945-0100

Smart entrepreneurs making healthier chocolate bars without high fructose corn syrup

In full screen 1080i HD

Smart entrepreneurs have spotted a huge demand for healthier chocolate bars. Much like the alternative drinks that have displaced traditional Coke and Pepsi, boutique markets are carrying a wide variety of chocolates that are made with more wholesome ingredients. Most importantly, they are not using high fructose corn syrup (HFSC).

True, they are not exactly health foods, but they are a far cry better than the junk sold by Hershey, Nestle, Mars, etc. The Battery Place Market features many of these products made by small chocolate shops.

To learn about how HFCS has caused America to become obese, see our video of UCSF Professor Lustig.

BPC has gourmet Easter chocolates this year

(In full screen 1080iHD)

Jacques Torres chocolate is now available at Battery Place Market, and François Payard’s chocolate is down the strip a few doors.

To learn more about what makes fine chocolate different from cheaper types, we refer you to our previous story.

Danny Meyer tours his newest Shake Shack in Battery Park

*** BatteryPark.TV has selected this establishment as a Best of Downtown for french fries

Battery Place Market in Goldman Sachs

*** BatteryPark.TV has selected this establishment as a Best of Downtown for Chocolates

The Battery Place Market of south BPC has opened a smaller satellite store in the shop alley of Goldman Sachs. We will have a full video tour soon. In the meantime, please see our previous video. One thing that caught our attention was the supply of Jacques Torres gourmet chocolate, made nearby on Hudson Street. Jacques is a nice guy and, hands down, makes the best chocolate in the city.

Located on West Murray Street in the Goldman Sachs building

(212) 323-6965

Battery Park now has Tacos!

*** BatteryPark.TV has chosen this establishment as the Best or Downtown for fresh Mexican-style soft tacos

(In full screen 1080i HD)

The Mexicue fusion taco/BBQ truck is now serving our area. To find out when and where it is, click here.

BatteryPark.TV is also working with the owner to possibly have then set up a stand on the esplanade overlooking to marina and have them serve margaritas. If you would like to see that happen, call in your support to Mexicue at (551) 427-8835 and to Brookfield Properties at (212) 417-7000.

A Mexicue "slider" sandwich and chicken taco for $7.00

Custom made sunglasses from Optometric Arts

(click images to expand)

Custom made sunglasses by OptometricArts, modeled by Zoolander

Custom sunglasses by Optometric Arts and Modo frames

OptometricArts is located in

Two World Financial Center, second floor
New York, N.Y. 10281
(212) 577-2020

http://optometricarts.com/

Cheers. Vintry Fine Wines is here! (and high tech too)

**** BatteryPark.TV has selected this store as Best of Downtown for wine and liquor

You can also rate this store here, and please post comments in the section at the bottom.

 January 14, 2012 By Steven Greer, MD

Harry Poulakakos has opened a satellite of his famed Harry’s

Owner Harry Poulakakos

wine cellar in the new Goldman Sachs building on Murray and West Street in Battery Park City. In addition to rare and expensive wines, they are licensed to sell liquors as well. One novel feature of the store is that it incorporates numerous iPads

iPads used to help customers search wines

which allow the customer to search for wines. (Aside, this concept will be coming to dining soon, as an augmentation to the servers who often disappear and neglect tables). For a full discussion with Harry about his wine collection, please see our video below (3-minute-mark) where he gives us a tour of his home base cellar on Pearl Street.

The New York Times wrote this review of Vintry Fine Wines: “A bottle of reasonably priced red to enjoy with dinner is stock-in-trade at most wine shops, including Vintry Fine Winesin Battery Park City. But this sleek, well-lighted new store, with eye-level displays of about 2,500 bottles, including 85 Champagnes and 24 kosher wines, goes well beyond the everyday.

Its well-curated selection includes more than 75 large bottles,

Photo in NY Times review

magnums and up. Among the highlights are a double magnum of 1991 Dominus and a five-liter bottle of 1990 Mayacaymus cabernet sauvignon (third and fourth from left), a double magnum of 1970 Château Mouton-Rothschild (center), and a magnum of 1978 Château Pétrus and one of 1989 Château Rayas Châteauneuf-du-Pape (far right). Also, a rare magnum of 1981 Château d’Yquem (bottom center). These bottles range from about $1,000 to $7,500.

And those are not the only impressive attractions in the store, which also specializes in California cult wines and French first growths from vintages going back to the 1960s. Some of these, designated Rare Cellar Selections, are from the collection of Harry Poulakakos, who founded the wine-centric restaurant Harry’s Steak, and is a consultant to the store. The shop also carries a small selection of spirits.”

Vintry Fine Wines, 230 Murray Street (West Street), Battery Park City, (212) 240-9553, vintryfinewines.com.

Vintry Fine Wines in the Goldman Sachs building

Wei West

*** BatteryPark.TV ranks this establishment as Best of Downtown for traditional Chinese

You can rate this restaurant here. Also, please post you reviews and opinions in the comments section below.

Located in the alley between Goldman Sachs and the Conrad hotel, Wei West offers both sushi and Chinese cuisine. Entrees start at around $15 for General Tsao’s chicken and go into the $20′s. The new menu focuses on traditional Chinese cuisine.

(Click images to expand)

Traditional General Tsao's Chicken at the new Wei West, with organic chicken photo by BatteryPark.TV

235 Murray Street
New York, NY 10282

P 212.786.1300
F 212.786.4605
info@weiwestnyc.com

The North End Grill

**** BatteryPark.TV has selected this establishment as Best of Downtown for seafood

You can rank this restaurant here, and post your comments below

The North End Grill

104 North End Avenue (West side of the Conrad Hotel)

T (646) 747-1600

January 23, 2012  By Steven Greer, MD

The North End Grill began its first dinner services for the regular public tonight. As one would expect from a Danny Meyer 4-star striving establishment, the details were well done. As a propitious welcome, the framed photographs at the entrance feature the Irish Memorial across the street (which almost no one will realize). The bar serves individual seltzer and Coke bottles with the drinks, and the glasses are the proper shape. Try the three-glass sampler of whiskeys and the ice cold local beers. The bar menu of $4 tacos, etc. will be a big hit.

Walking to the dining room one sees the open kitchen, which flaunts the fine ingredients and competent crew. There is nothing to hide. The row of seating overlooking the kitchen could be the best seats in the house for the circumspect diner. The dining room looks out onto the peaceful North End Avenue (thanks to BatteryPark.TV evicting the tour buses) and offers a peak of the Hudson River and sunsets.

Chef Floyd Cardoz and his team prepares the wild salmon perfectly, and the Brussels sprouts are creatively chopped and grilled. Other meats and fish are dipped into the unusual wood oven using a Spanish-inspired pair of large steel wheels. The Josper grill allows other meats to be charcoal broiled. Pork chops and steaks are also available.

A separate pastry desert station and a coffee roasting station offer the triptych completion to dinner that will compete the best restaurants. The pecan layer cake portion looks small when it arrives, but is more than enough. But to be honest, many of the southern classic baked deserts around the corner at Blue Smoke can’t be beat.

The best part of North End Grill (and Blue Smoke), is the new demographic that it draws to Battery Park. Although it was a rainy Monday night, the place was almost full. Danny Meyer came over to greet diners in person, and there was no pretentiousness or rudeness that plagues some nearby Tribeca joints like Locanda Verde.

Much as Mr. Meyer’s “Eleven Madison” progressed up to 4-stars, the putative progression of North End Grill should be no different. Hopefully, our idea for a Lincoln Center Jazz style venue will open up next door, and BPC residents will never have to take another depressing New York City cab ride again.

Optimetric Arts

Post your opinions and experiences with this business in the comments section

Optimetric Arts is located in

Two World Financial Center, second floor
New York, N.Y. 10281
(212) 577-2020

http://optometricarts.com/

(Click images to expand to full screen)

November 22, 2011

Q&A with the owner, Mr. Dennis Corpora

·       How long have you been in WFC?

Originally I was located in One WFC, but following the events of 9/11, was forced to close. My goal was always to return to downtown Manhattan, so I opened World Optical in October 2010 located in 2 WFC.

·       How many other optical shops do you have?

I opened Harborside Optical, across the Hudson about 10 years ago, and look forward to expanding my practices throughout the area. To better encapsulate the services we offer and connect our upcoming projects, I will  brand the practices under the name Optometric Arts.

·       What brands and designers do you carry?

I carry a wide range of handmade pieces from designers such as Chanel, Oliver Peoples, Robert Marc, Matsuda, Alain Mikli, Face a Face, Lafont and Lunor. I also have exclusive lines of frames made from buffalo horn and Caviar Brazilian wood frames, in addition to a variety of rimless options from Nikki, Swissflex and Kawasaki. For the sports enthusiast, I have frames from Oakley, Maui Jim and Rec Spec.

·       Do you carry small artisan lines?

I offer exclusive artisan lines, such as Caviar, made with inlayed Brazilian wood.  Our handmade Saki frames are each unique, varying from the striations of the buffalo horn. I pride myself on distinctive and fashionable eyewear as a tool for unsurpassed optics.

·       Do you have a doctor on sight? When?

We have an optometrist on site throughout the week. We offer late office hours to accommodate work schedules.

·       What makes your optical store unique?

Our knowledgeable and approachable team prides itself on the finest in ophthalmic services. Our frames are displayed throughout the store and patients are allowed to handle each piece, try it on their face and explore the options. It is the combination of unique product lines and our devotion to quality craftsmanship and personalized service that puts our practice above the rest. Since 1989, I have been guided by my motto, “Superb Eyecare Fine Eyewear” and push the envelope to operate as no one else does.