Five Napkin Burger is in expansion mode

Publish date: 2024-05-02

We’re going to need more napkins.

Five Napkin Burger — an offshoot of Upper West Side brunch staple Nice Matin, where the original “five napkin burger” was created — is in expansion mode.

The burger spin-off is planning to open several new locations in the city and at least one in Westchester, Side Dish has learned.

The first new burger joint — to be called simply 5 Napkin — is coming to Yonkers, at 211 Market St. The 5,600-square-foot space with 140 seats is slated to open this winter.

“It’s a great family- friendly destination where 5 Napkin’s American bar and grill menu will fit in well because it offers something for everyone,” a rep for the chain said.

In addition, 5 Napkin Burger’s 14th Street location is launching a lunchbox option during the week: $9.75 for two sliders or tacos with house fried chips.

Andiamo, a new casual Southern Italian restaurant, is opening on 9th Avenue at 46th Street in the space that once housed Zen Palate.

Businessmen and brothers Richard and Michael Annunziata are serving recipes from their father, Ettore, a horse trainer at Yonkers Raceway who was passionate about food and influenced by his roots in Sarno, Italy. Chef Giovanni Tenace will cook with San Marzano tomatoes grown at the base of Mt. Vesuvius in soil mixed with volcanic ashes.

The 72-seat restaurant, at 663 Ninth Ave., is slated to open this month.

Chock Full O’ Nuts is launching a new coffee shop in Brooklyn, at pedestrian-heavy 50 Banner Ave. in Sheepshead Bay.

The tiny shop will be 400 square feet, with only seven seats. It will serve grab-and-go food and other beverages as well. The company has also launched a line of environmentally-friendly K Cups, based on New York neighborhoods including the Upper West Side.

There are 18 stores in the New York area, with at least three more planned in 2015.

WE HEAR… that David Burke at Bloomingdale’s has reopened after a month-long, $150,000 renovation, complete with a spacious dining room, an upgraded menu and a takeout “grab-and-go” area.

Consider it a day-to-night concept under Executive Chef Jose Max Lavariega, whose revamped menu includes a lobster wedge salad, miso salmon and roasted duck breast.

“We’re excited about the new look and the new menu, which really elevates the cuisine up a notch, so it is more in line with what our guests have been requesting,” COO John Murray tells Side Dish.

As for Burke’s role in the restaurant, “He is an owner in the company,” Murray said.

“As per his announcement, he resigned from day-to-day involvement in May, and we are moving forward as a company.”

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