Good and Good For You
It’s taken a year, but Kathy Hale—caterer, Pilates instructor, writer and entrepreneur—has finally opened her newest incarnation of Canihaveabite at 633 East 63rd Street in the fast-evolving “East Brookside” neighborhood.
The shop sells packaged grab-and-go organic entrées, salads, snacks and side dishes and offers a “Beverage Bar” selling locally made kombucha (both by draft and in bottles) as well as house-made tonics, elixirs and botanicals. There will be limited dine-in seating—five tables—with counter service. Hale thinks much of her business will be carry-out from a limited menu of packaged lunch and dinner meals, at least 12 different entrée selections offered each day. The shop’s hours are 10 a.m. to 7 p.m. Monday through Saturday.
“Every joke is permissible,” she says. “And on that day, everyone is encouraged to eat like a glutton in preparation for the fasting days ahead.”
Bastianich will host the Carnevale Di Venezia Celebration on Thursday, February 2 (and yes, it’s a full month before the first day of Lent on March 1) at her namesake restaurant at 101 W. 22nd Street.
“We don’t typically feature the cuisine of Venice at Lidia’s,” Bastianich says. “It’s very unique cuisine, primarily from the sea, but with lots of duck and quail. And spices! Venice was a key port for the spice trade and uses a lot of spices that are not indigenous to Italy: cloves, black pepper and cinnamon. The cuisine reflects the wealth of Venice, always one of Italy’s richest cities.”
The four-course Venetian dinner will be served from 5 to 9 p.m. and is priced at $50, not including tax and gratuity.
Good for the Soul
Shanita Bryant, who closed her Magnolia’s Southern Cuisine Restaurant & Bourbon Bar last summer at 9916 Holmes St. after ten tumultuous months, is weighing her future options, but right now she’ll serve as a local ambassador for the American Heart Association this month, creating heart-healthy take-out meals inspired by classic Southern soul cooking. “One doesn’t usually think of soul food and heart-healthy dining in the same sentence,” says Bryant. “But I’ll prove that it’s possible.”