A new bakery dedicated to all things halloumi is opening this weekend in the West Village. Hello Halloumi’s whole focus is on the semi-firm Cypriot cheese, which will open at 48 Greenwich Avenue, between West 10th and 11th streets, on Saturday, October 18.
Founder Constantino Papadakis is importing the cheese straight from Cyprus for the bakery’s grilled, baked, and fried items. There are bagel bites stuffed with halloumi, halloumi triangles, halloumi fries, and halloumi focaccia. There are also non-halloumi cheeses, like feta sesame balls and sweet anari, plus sweet tahini swirls and gluten-free options. Then there’s Greek freddo espressos and cappuccinos. For its opening day, there will be free coffee, a raffle, and music. The bakery took over the space previously home to empanada shop Nadas, which closed over the summer (which still offers New York City catering and runs a location in Harrison, New York).
A longtime Brooklyn bakery should be safe
The Carroll Gardens buildings housing the 80-year-old Mazzola Bakery (and its adjacent apartments) are up for sale. The bakery could be safe: The current owners, the Caravello family, who bought the bakery over 30 years ago, are looking for buyers who will keep the bakery open, per Crain’s.
Paris meets NYC dinner with offal
Ollie Clarke, the chef of Paris restaurant Quedubon (which food publication Vittles describes as “a Parisian fantasy” and “a truly great bistrot”), is coming to New York City for a collaboration with chef Marc Forgione. The result is a $135 five-course meal centered on offal, with dishes such as poached calf’s brains and sweetbread hearts. The dinner takes place at Tribeca restaurant Forgione on Wednesday, October 22. Reservations can be booked online; there are seatings from 5:30 to 9:30 p.m.
